Charlotte’s Bistro Review

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On Monday we visited Charlotte’s Bistro in Chiswick. It launched in 2010 following the success of its sister restaurant, Charlotte’s Place. Charlotte’s Place, in Ealing, has been around for twenty seven years and is one of our favourite restaurants so expectations were pretty high.

On entering Charlotte’s Bistro we were immediately struck by how different everything is to Charlotte’s Place. As Alex, the owner, tells us ‘we think of Charlotte’s Place as the mother and Charlotte’s Bistro as the daughter’. You can see exactly what he means, whilst Charlotte’s Place is more traditional Charlotte’s Bistro is modern and sleek. It has a stylish bar at the front followed by stairs leading to a raised area at the back where the restaurant is.

Our night starts at the bar with ‘gin school’. Something Charlotte’s Bistro is doing every Monday. Every week features a different Gin. This week it’s Caorunn (pronounced ka-roon), a delicious Scottish gin. We liked the gin and learnt so much we’ve decided to do an article on it. After a couple of excellent G&Ts we head to the raised area and our table. Both the bar and restaurant are packed, impressive as it’s a Monday, and there is a great atmosphere.

The menu is small, five starters and five mains, all the food is in season. I like that because you know a lot of focus has gone into the dishes. Our waitress is friendly, helpful and very knowledgeable. She helps us select a sublime wine. We start with the Dorset crab with pickled cucumber and toasted sourdough and a pressed middle white ham knuckle terrine and mustard mayonnaise.

Our starters arrive almost immediately. I start with the ham terrine. Presentation is excellent. The terrine is beautifully made and absolutely delicious the mustard mayonnaise is light and a perfect accompaniment. The toasted crouton like biscuits on the side are crunchy and a delight. All in all an brilliant starter.

But it gets even better when I try the Dorset crab. Wow! A truly exceptional dish. This dish exercised my salt taste buds in a way that I can’t remember happening before. It tastes of the saltiness of the sea but is beautifully balanced and delicate. The texture of the sourdough against the crab was delightful. The sauce with the crab was divine and the pickled cucumber works beautifully with the crab. We both agreed this was one of the best starters we’d ever had. Flawless.

With such incredible starters our taste buds were tingling and our expectations were sky high for the mains. The fish dish we choose is the silver mullet, with white beans, smoked bacon and preserved lemons. Our meat dish is the confit white pork belly, parsnip, curly kale and caramelised Braeburn apple.

The silver mullet was another great dish. Presentation was beautiful. The fish was perfectly cooked and the skin was deliciously crispy and salty. The combination of white bean, smoky bacon and mullet was extremely tasty. The sauce was excellent. The dish was perfectly seasoned again the saltiness of the dish was delightful.

The pork belly dish was also a truly exceptional dish. The pork was soft and tender, the crunchy, tasty and the perfectly textured crackling was an absolute delight. The parsnip puree was incredibly smooth and delicious. The caramelised Braeburn apple was a real triumph and worked beautifully with the pork. The kale a vegetable I am not usually a huge fan of was perfectly seasoned and was deliciously salty and added to the whole dish. Quite simply superb.

The portion of chunky chips I ordered on the side seems in hindsight an insult to the chef since they were wholly unnecessary. But the taste of one salty chip only serves to highlight the skill and subtly the chef has shown with saltiness in their other dishes.

Our puddings are the baileys and orange cheesecake and the warm almond and blackberry bakewell. The cheesecake was excellent and beautifully presented. Smooth, creamy, beautifully subtle with a tasty crumbly base. The orange sauce which surrounded it was delicious and the candied orange peel which topped it added an extra dimension. The warm almond and blackberry bakewell was for me the least exciting of all our dishes. The bakewell was good but a little sweet for me and I didn’t feel the salted caramel worked. That said my colleague really enjoyed it.

 

Overall this was a fantastic experience. From the gin school through to the food. A wonderful night. The food was truly exceptional. I’ve been fortunate to eat in many restaurants but few come close to this. The Dorset Crab and the Pork Belly dishes were outstanding. The restaurant is unpretentious and friendly which makes for a great atmosphere and it is brilliant value for money. It was not surprising that it was packed out on a Monday night. We will certainly be returning soon.

 

 

 

Monday to Saturday

Lunch 12pm-3pm    2 Courses £15.95 3 Courses £18.95

Dinner from 6pm     2 Courses £24.95 3 Courses £29.95

Sunday

All Day 12pm-9pm  Main Course £14.95 2 courses £19.95 3 courses £23.95

6 Turnham Green Terrace, London, London W4 1QP (Nearest tube Turnham Green it’s a two minute walk)

020 8742 3590

charlottes.co.uk/bistro/

 

The Oyster Shed | Food Review

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 A little while ago, I was treated to oysters, ceviche, and sundry other fishy treats at the Oyster Shed. Thoroughly spoiled, I ran (staggered) home afterwards, tummy fat, fully intending to record my enthusings over the delightful evening at length immediately upon arrival.

Sadly, due in no small part to the soporific (and delicious) combination of scallops, pork belly and cauliflower puree on which I had gorged, I passed out en route to my laptop. By the time I awoke  Christmas was underway, and it hardly seemed fair to bury my appraisal of this establishment amidst the seasonal deluge of mince pies and boring charity singles.

So, belatedly, to the Shed. I’d infiltrated a small group of foodies who were privy to an evening spent inside the Captain’s Table- a hidden dining room which like the main bar and restaurant, overlooks the Thames. Reflected lights sparkled in the inky water a stone’s throw from our window.

The Shed’s head chef, Mark, was on hand to give us freeloading hacks a thorough and informative demonstration of the correct way to fillet sea bass, among other necessary life skills (no sarcasm). Handy tip: Flat fish loses 50% of its body during preparation, and round fish 60%. Use this ‘waste’ for stock. Mark deftly parted said bass from its spine as we watched, mouths full of rich, silky, smoked salmon and trout which was laid out on platters to sustain us. Also important- serve fillets skin side up. It’s prettier.

We munched on translucent haddock and cod ceviche while Mark explained that scallop shells must be closed, or close when tapped, if you are to eat them without fear of stomach upset. He also reassured us that all the fish eaten at the Shed comes from reliably sustainable sources.

Then to the serious business of oyster shucking. While his audience (myself probably included, I can’t remember) muttered ‘hilarious’ witticisms along the lines of ‘shucking good evening’/’they look shucking delicious’/’nothing like a good shucking’, Mark freed one slippery, salty crustacean after another. He remarked as he did so that he had 15 scars on his hands, all from shucking. We nodded seriously, and by now rather tipsy on free champagne and wine, some of us had a go at shucking ourselves. I delivered mine messily, fingers briny as I tipped it back into my mouth. It tasted reasonable- certainly fresh, at least. I had another, then turned my attention to a table behind us now groaning with other ‘nibbles’. Mini fish and chips and burgers were both standard ‘fun’ party fare, but satisfying enough. Pork belly and scallops were accompanied by cauliflower puree, which was delightful. After that my memory becomes hazy. Freelancer turned freeloader, and I stuffed myself until I could stuff no more.

I’m reassured that Oyster Shed menu is seasonal- ‘specials are special’. However I’m pretty confident that staples such as oysters, ceviche and scallops will still be in evidence if you should find yourself there in the near future. Which wouldn’t be a bad idea at all.

Dinner- £40-ish (quite expensive, all considered)
Service– Hard to say, since I ate at a specially-for-hacks event
Head Chef– Charming
Oysters– Fresh, salty
Food in general: Good enough
Cauliflower puree- A revelation
View– Lovely

 

5 Angel Lane  London EC4R 3AB, 020 7256 3240

HMV’s slow digital response to blame for demise – Musicmetric chief

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HMV’s slow digital response was its undoing, says leading digital music expert

HMV confirmed the end of its three-year nose-dive into administration last night with the appointment of accountancy giant Deloitte. But its fate was sealed long ago by its slow response to the digital revolution, according to a leading digital expert.

The firm, which employs more than 4,000 people, ceased trading shares and issued a statement which said: “The board regrets to announce that it has been unable to reach a position where it feels able to continue to trade outside of insolvency protection, and in the circumstances therefore intends to file notice to appoint administrators to the company and certain of its subsidiaries with immediate effect. The directors of the company understand that it is the intention of the administrators, once appointed, to continue to trade whilst they seek a purchaser for the business.”

Gregory Mead, CEO of Musicmetric, the global music analysts, said:

“It’s a sad but inevitable fate for a much-loved stalwart of the music industry. But where retailers like John Lewis have embraced the internet – building customers through its Click and Collect service – HMV simply failed to adapt to the changing tastes of music fans and the seismic shift we’ve seen as everything has gone digital.

“While figures from the 2012 Digital Music Index showed file-sharing to be rife right across the UK, the upshot of this is that there are millions of fans accessing music each day. The challenge for retailers like HMV has been to find ways to tap into this – but you’d be hard pressed to be able to walk into an HMV store and buy songs directly on to your iPod.

“The changing face of music, and that digital technology has overhauled the way we interact with records, means that artists can engage directly with fans, meaning physical retailers have needed to evolve as well. While previously it was all about CD releases and the Sunday chart show, now the most important thing is knowing where your fanbase is and what drives them so you can market to them directly and maximise revenues from a myriad of sources.”

The Wright Wing Part 2

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Disclaimer: Ignore whatever he says. He knows nothing.

 

Warning: This week’s article might get a big heavy so I will punctuate it with jokes

 

This week was meant to be the 150th Anniversary of the London Underground but you know…delays.

 

While it’s not strictly political news BBC this week ran another series of stargazing and asked us all to help explore Mars. I’ve been exploring them for years but I have gallstones now so they’re a bit too fatty to eat now. While we’re on mars right “mars a day helps you work, rest and play” might be the biggest lie in all of advertising history.

 

I like to write my stand up material in the nude…yeah…bare jokes!

 

MP’s in an anonymous survey have stated that they believe they deserve a 32% pay rise. I can almost hear them justifying it by claiming it was less then a 3rd.of a pay rise. In this time of, as we are constantly reminded Mr Chancellor, austerity to suggest a 32% pay rise for yourself is a another blow to the public’s opinion of who you are what you do a MP’s. I don’t have anything funny to about this but it is most certainly a joke. Meanwhile starting salary for people in the police force will be cut £4,000. Wonder if those at the top of the police force will see similar pay cuts. I highly doubt it.

 

A lot of the time new hip hop music gets me annoyed, you know, makes me angry. Thankfully it’s only a Tinnie Tempah.

 

The first portrait of the Duchess of Cambridge has been unveiled. And I have to say that I wasn’t aware Karen Brady was the duchess of Cambridge. Take a look at it again yeah and see I’m right about this.

 

Lord Strathclyde has stood down from his position in the Cabinet. This ends his 25 year run as a part of the Conservative front bench. There are no jokes I can make here. Legally and from a liable point of view there are no jokes to be made here at all. Nothing to do with any sort of criminal investigation currently going on. I have no idea what you think I am a implying here. His friends have said there is no political reason for his departure. And why should I question that. I am sure there isn’t if they say there isn’t. SO obviously there is no joke to be made here. Let’s all move on because clearly, and I want to make this very clear, I am saying nothing about this or anything to do with hotels in north Wales. I do not review hotels in north Wales is what I mean. Clearly there is no connection here at all. Legally I want to make that clear.

 

I don’t know about you but I have an extensive disaster kit prepared at all times now because if even Labrinth is predicting an earthquake then I need to be prepared.

 

And yes that is an old joke but not as old as this one

 

Don’t go chasing waterfalls? Is there any need to chase them? Surely you just find them. Like they don’t move location. Yes they involve moving water but the waterfall itself doesn’t move so there is really no need to warm me no to chase them. Because why would I chase them? Yeah. Current.

 

David Cameron has accused UKIP of containing some pretty odd people. Because The Conservative party is a model or normality Mr Cameron? Pot. Kettle. Kettle. Pot. You get the idea.

 

HMV has gone into administration and I am feeling a little like I’ve lost a friend. I loved HMV and I spent plenty of money in their stores. HMV was like a second home I spent so much time in there. I will miss it. HMV will be a loss and now where do I physically buy DVD’s in the “high street”? Nowhere. Upset is an understatement.

 

Dear David Irvine, get your finger out and start putting an end to these “protests” over the flag. While I don’t agree with Belfast City councils decision to limit the days the flag is flown over Belfast City Council this is not the answer. Mr Irvine, along with other “political leaders” who are linked to organisations like the UVF need to call this off. They need to realise that this will solve nothing and actually makes the case the DUP are trying to make harder.

 

And Finally Nick Clegg has confirmed he will stand as a candidate and seek to be return to parliament at the 2015 General Election. This is apparently news. A man saying that he wishes to continue doing his job is news. A career politician saying he WILL stand for election is news. Surely it would be news if he wasn’t going to stand in 2015. That’s news. And to many Liberal Democrats that would be welcome news.

 

Thanks. Come back next week when I will be taking a look at the evolution of the teapot and how we stored tea before it was invented. (in case you hadn’t figured it out anything I tell you will come up next week never will)

Muhammad Ali’s Birthday – Rarely Before Seen Sonic Editions Images

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Today is Muhammad Ali’s Birthday. To celebrate here is some excellent images of the legendary boxer from Sonic Editions.

 

Available in four sizes, all prints can be purchased from www.soniceditions.com

Chill Out On Blue Monday With The Chillbox Greek Frozen Yogurt Giveaway

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With this Monday 21st set to be the most depressing day of the year*,Chillbox Greek frozen yogurt is offering Londoners the opportunity to WIN a delicious delivery of treats to their workplace to beat ‘Blue Monday’ with an exclusive twitter competition #chilledbluemonday.

Running from Thursday 17th to Monday 21st January lucky Londonites only need to retweet a competition tweet from @Chillbox_uk to be in with a chance of winning a supply of Chillbox Greek yogurt for their office.

Winners can choose from a selection of either natural or chocolate frozen yogurt with various endorphin-releasing toppings such as; strawberries, bananas and milk chocolate buttons or for a healthier treat opt for blueberries, nuts and honey.

Don’t let the January blues get your office down this Monday and start spreading the Greek Yogurt news for your chance to receive some frozen treats.

Flight Film Review

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You may think that Flight is an air disaster movie, but you would be wrong. It is a film about addiction and consequence, but do not let that put you off. This dazzling and adult film from Robert Zemeckis is a punchy, entertaining and thrilling look into the life of Whip Whitaker, a pilot who is introduced to us in the opening scene in a hotel room with empty bottles, cigarette butts, a naked women and cocaine. The cocaine he then snorts because he is working that day and has to go and fly a plane.

The role of Whit Whitaker is played by Denzel Washington, and, boy, does he go for it. Washington really is one of the best actors that we have. He is just excellence personified. As the pilot that can fly better when high and drunk than other pilots can do sober, his charisma makes you like him, even when he is pressing his self destruct button over and over again. His character’s arrogance is beautifully played by Washington, ‘Nobody could’ve landed that plane like I did.’ An investigation is launched into the crash and the people surrounding Whit are trying to get him off, but is he?

John Goodman’s drug dealer is always underscored on entrance to a Rolling Stones tracks and the supporting cast are all first class. Kelly Reilly is also very good as a drug addict who Washington tries to save.

I loved this film. An entertaining, adult look into addiction and people trying to connect with each other. Go see.

HELLBOY & PAN’S LABYRINTH ACTOR DOUG JONES SIGNS UP FOR ‘MONSTER’ ROLE

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Production Company Movie Mogul Ltd (PANIC BUTTON), have signed up US actor Doug Jones in their up-coming production of sci-fi action horror WE ARE MONSTERS.

Jones, a former contortionist, who is perhaps best known in the UK for his roles in the Hellboy films and Pan’s Labyrinth, will play the part of the ‘monstrously evil’ Sir Daniel Southall.

Also attached to the film, which goes into pre-production shortly is monster effects specialist Neill Gorton ( FROM HELL); Stunt Co-ordinator Andy Bennett (THE WOMAN IN BLACK) and Storyboard artist Ben Oliver (JUDGE DREDD, X-MEN).

Keen to involve the public, WE ARE MONSTERS producer, director and co-writer John Shackleton, has turned to crowd-funding platform Kickstarter in what is being dubbed the most ambitious UK Kickstarter film project yet. Their campaign runs until Feb 11th and has already reached 30% of their £100k funding goal.

We Are Monsters follows Lorna Thompson, a lonely suburban schoolgirl, joins a mutant gang of teenagers on a quest to discover their true identities. They uncover a global conspiracy, which they must find the strength to fight before civilization is destroyed.

www.wearemonstersmovie.com