Dragon Castle: Home of tasty Dim Sum

Many, many years ago, when drawing maps, cartographers had the difficulty of representing uncharted territories. They overcame this by simply saying 'here be dragons'. Don't bother even thinking of going there, right?

Well, for many Londoners, South London seems to have the same reputation. Time Out recently published a review of a Thai restaurant in London SE15 (which you can find here: http://www.timeout.com/london/restaurants/venue/2:31489/begging-bowl). Their review stated "The food here may lack the lively complexity of flavour you'd expect in Thailand, but this is Peckham, and most customers will probably appreciate the kitchen using chilli in polite moderation", with the clear implication that residents of Peckham don't have the appreciation for food of other residents of London. Many other reviewers appear to have the opinion that there aren't many good restaurants in South East London. This miffs me. Not just because I have been, for the last 13 years, a denizen of south east London. But because it isn't true. Sure, we don't have 'fine dining' or Michelin starred restaurants. Those tend to be what are now known as 'destination restaurants' - places which are worth a special journey to visit. With our slightly crappy transport links, not many are going to make the trip south of the river to come here. To say we don't have anywhere good to eat is just plain wrong.

So I am going to start posting about the great places in South London. It is time we redressed the balance. There are plenty of areas in London which are barren and bereft of good restaurants, just as there are neighbourhoods with an enviable selection of eateries. 

I will begin, then with Dragon Castle, a Chinese restaurant which specialises in the food of the Guangzhou area (Cantonese food) with, what the restaurant website describes as "strong Hong Kong influences". Situated in Elephant & Castle, it is within a stone's throw of the tube/train station and a short bus ride away from London Bridge and Borough Market. So, an easy place for refuelling after moseying around the market, I would suggest.

 I came for a dim sum fix. I visited with Tasha of the "Food I Fancy" blog (http://www.foodifancy.com). I should probably come clean and tell you that I am something of a dim sum addict. When I plan lunch dates, I often try to work out whether I can talk my lunch partner into coming out for dim sum. I am also collecting recommendations of good, authentic dim sum houses. Hong Kong is the spiritual home of dim sum, and having prayed in some of its most holy of temples, I can be a fussy customer!

Dragon Castle's interior is functional. Because of its large size, it would be difficult to make any great style statements. As a result it is a little bit like a hotel restaurant. If you are coming here for the decor, you will be disappointed! But the large windows offer lots of natural light, making the space comfortable and airy. 

We decided to order a variety of dishes, some very traditional, and others more the typical choices of 'westerners'. We wanted to get a sample of the dim sum menu across the board; steamed, fried, fish and flesh. All of Dragon Castle's dim sum are made in-house. So nothing has come from a freezer at See Woo!

The calamari was our 'safest' choice, being simply battered pieces of squid, fried and served with chili sauce. They were cooked properly, that is to say, not overcooked. And the chili sauce brought a nice touch of spice. However, the squid itself, I must confess, was a little bland for my tastes.

We ordered some prawn cheung fun. There is no picture for you, because I cut it up and scoffed a mouthful before I remembered to take a picture, so tempted was I by the chunky, fat prawns and the promise of the sweet soy sauce poured over the top! Sorry, everyone! The cheung fun were delicious, and given how many other diners we saw eating it, a favourite menu item here at Dragon Castle.

Another item I must 'fess up to eating and not photographing were the siu mai; a dumpling of meat in a thin dough case which is steamed. Dragon Castle's siu mai are filled generously with pork and prawn, with the balance just right. It would have made economic sense to put in a lot more pork than prawn, but attention to detail and quality of product has won out here. Result!

The turnip cake (which is made of daikon radish rather than turnips) was fried just enough so that it was a little crunchy on the outside, but soft on the inside. Sometimes turnip cake can be a little bland, but this is the best turnip cake I have ever had. A real victory for simple food made of simple ingredients being totally satisfying.

The chicken and mushroom clay pot rice arrived in an attractive lidded pot. We found the pot generously filled with chunks of chicken, cooked on the bone for flavour. Personally, I would say it could have done with a little more mushroom. It was comforting and pleasant.

Our most adventurous choice was the very traditional chicken feet. This is such a classic Cantonese dish, you can see steamers filled with them in huge stacks on the streets of Hong Kong. Ours were steamed in black bean sauce laced with chili. The chicken's feet were exactly as they should be; a little chewy, spicy and flavoursome. It's an acquired taste, but one worth acquiring!

Our total bill was £22.80 for food and Chinese tea. Absolutely stunning value, I would say. 

The service was efficient and helpful. Our servers spoke good English, and were able to explain menu items and answer our queries (we did have a little round of pointing at other people's food and asking 'what is that?'; about par for the course for food bloggers!) I have no complaints.

So my overall verdict is that for fantastic value for money, authentic dim sum it is well worth making your way 'south of the river' to Dragon Castle. 'Here be dragons'? Yes, and well worth visiting they are, too!

A word for the wise: I know a number of British born Chinese people whose heritage is that of Hong Kong/Guangzhou. All recommend Dragon Castle for its dim sum. What the evening menu is like, I can't comment. It appears to have received mixed reviews from users of Time Out's website. Perhaps anyone reading this who has sampled the evening menu will post a comment and let me know what it is like?

Dragon Castle
100 Walworth Road, London SE17 1JL

020 7277 3388

Snigdha and Tasha paid good hard-earned cash for their meal. 

Reggae Reggae Litigation: The Court of Appeal decision – guest post by Matt Seys-Llewellyn

In 2001 I decided to change career from being a lawyer in practice to a lecturer. It was a gamble, which thankfully paid off. I love teaching and have the privilege of meeting many wonderful students. Matt Seys-Llewellyn is one former student who always impressed me with his immense intelligence, speed of thought and diligent work ethic but also a maturity and humility which is rare in wannabe Barristers. It became clear that we had a mutual interest in food and drink and it has been my pleasure to remain friends with him.

Matt is something of a 'Legal Ninja', and is one of the first people I turn to with questions of brand new legal developments and current legal practice. His knowledge is truly voluminous, and what he doesn't know, he can find out for you in a matter of minutes. Able to construct winning and compelling arguments, but deliver them with grace, he deserves every success in his future legal career.

So when I heard that the unsuccessful claimant (Tony Bailey) in the “Reggae Reggae Sauce” litigation against Levi Roots (AKA Valentine Graham) had sought to appeal at the Court of Appeal, there was only one person who could write it up with accuracy, humour and flair.

Matt's other brilliant guest posts can be found by clicking on the links below:
Craft Beers: The Revolution Will Not Be Carbonised 
Gluten Free Brownie Recipe 

I will now hand you over to Matt. I hope you enjoy this astute and fascinating analysis.

Bailey v Graham for Snigskitchen

We’re used to spicy things on this blog, but usually confined to the kitchen and not the courtroom! Yes that’s right kids, last week the Court of Appeal refused permission to appeal the claim in Bailey v Graham [2012] EWCA Civ 1469: long time readers will know this as the “Reggae Reggae” sauce litigation which Snigdha covered HERE and then HERE.

The claim turned on two issues – 1) was the recipe that Levi Roots turned into Reggae Reggae sauce based on Mr. Bailey’s secret recipe and 2) did they agree to be joint business partners in marketing the sauce, before Mr. Roots found fame in Dragon’s Den?

Seasonings

Jerk sauce is a chilli based thick marinade that is added to meat to improve its flavour. At the original trial, HHJ Pelling QC summarised its historic origins thus: “Jamaican foods are derivative of many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portuguese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. Jerk was an ingenious way to preserve meat out in the wilderness”. The name ‘jerk’ probably derives from the Spanish name for dried meat ‘charqui’.

A few key ingredients tend to remain the same whatever the chef – the Scotch Bonnet pepper for example – but otherwise there is a great variety of recipes and flavourings. These are often handed down through families and Mr Bailey brought one such recipe to the UK in 1984. He ran a stall with Levi Roots at the Notting Hill Carnival in 1993 and set up his own shop in 1998 that made use of his secret recipe. Mr Roots himself was no amateur, and worked in the Stockwell branch of Plumbase producing various Caribbean classics. Mr Bailey’s argument was that, during a period in 2004 when he was unwell, he shared the recipe with his two sons and Mr Roots so that batches of the sauce could be made up while he was away. Two years later Levi Roots went on Dragon’s Den, and beyond those bare facts the decision is based on whether Mr. Bailey and his witnesses were credible enough to prove the elements of his claim rather than whose team of witnesses were more credible. As Snigdha noted the first time round, both sides faced similar issues and I won’t rehash those questions here.

One interesting contention is the claim of Mr. Bailey that he and the second claimant came up with the name ‘Reggae Reggae Sauce’ in a meeting with Mr Roots in February 2006, but ultimately they could not prove that was the case. As far as we know it was Levi Roots who had the brainwave, pitched it successfully to the Dragons and got it into the supermarkets.

One wonders about the merits of a blind taste test, but there is no record of whether the lawyers for either side suggested this…

Digesting the law

It may come as a shock to keen cooks, but recipes are generally not confidential information*. The legal test suggested in De Maudsley v Palumbo [1996] EMLR 460 states that the material relied on must be capable of being realised, namely that it must be specific in terms of quantities and ingredients (and this was not precise enough on e.g. the amount of water to add). Moreover, where the main ingredients would be labelled on a bottle and the preparation involved would be minimal, the recipe could not remain sufficiently secret. The recipe also made use of a number of branded materials - such as Sarson’s Malt Vinegar and a style of ketchup – that reduced the amount of actual cooking and active control needed. Such was the reasoning of the judge at the trial and affirmed by Sir Andrew Morrit in Mr. Bailey’s application to appeal.

One of the many quirks of this case is that it is an appeal over the refusal of a decision to allow an appeal. There is a right to appeal in any civil case where the reasoning of the judge betrays some evident defect or bias, where fresh evidence not reasonably obtainable at trial emerges afterwards or where there has been an error of the law. Reading the decision it quickly becomes obvious that the law was not in doubt, but the live issue quickly becomes whether Mr. Bailey should have had the benefit of special measures. When examined by a psychiatrist after the trial, she reported that Mr Bailey was prone to change his answers under pressure, had a poor verbal memory as well as a comparatively low IQ. Because this issue had not been raised by his lawyers at the time (but certainly could have been) his legal team receive some rather short shrift, and that seems fair. While many people seem to think that cross examination is about tricking your witness into saying what you want**, it is actually designed to test and explore the previous statements of the witness. In civil matters the judge generally will not intervene in the questioning, while criminal trials are different for obvious reasons. That said, I don’t think that any special measures would have changed the outcome of the trial in this instance.

A spicy finish

Should you ever want to make 25 litres of Mr Bailey’s recipe then paragraph [5] of this decision is an interesting refresher course of why Jamaican jerk sauce has such a complex taste. I was once informed that jerk recipes are almost as numerous as grains of sand, and in fact the Levi Roots recipe uses a few ingredients that Mr Bailey did not. For me at least, these additions – spring onions, coriander, cinnamon, nutmeg, basil and thyme – would still change the flavour of something as spicy as a jerk, although the final ratio would be very much a matter of personal taste.

We may never know who was actually telling the truth about the origins of the Reggae Reggae recipe, but I will offer one final thought – never forget your roots. 

Matt works with the Bar team at LexisNexis and once upon a time he learnt the rules of civil procedure from Snigdha. His summary of the case appears in the latest edition of Halsbury’s Laws Weekly Review, and the case itself is here http://www.bailii.org/ew/cases/EWCA/Civ/2012/1469.html

*not that I would ever dare to share any of Snigdha’s secret recipes.

** witnesses never say what you want …

Fast(a) Pasta: Blue Cheese Pasta Toss

We are busier than ever before. Long working hours, unpaid overtime, and the daily commute all conspire to take away precious hours out of our days. We get home, hungry and tired. We crave food. But do we have the time and energy to make ourselves something tasty and sustaining? Not always. So we often resort to 'prick n ping' microwave meals or take-aways, and feel guilty about the extra calories and cost.

Some of us try to make the effort to cook as often as we can, but sometimes we find our time just so squished, it doesn't seem possible. That's the time we need help. Time we need a quick fix. Time we need a speedy supper.

It's funny, but "quick recipes" cause both delight and despair in the minds of food fans. It's a strange equation. On the one hand, nobody minds tips and techniques which are capable of saving time. On the other, people don't want to compromise quality on high-speed ready prepared ingredients. 

Lots of television cooking shows have made speedy dishes and short cuts their focus. Hardened "foodies" complain about these programmes. I think these whinges are often unfair. Better people are cooking at all and eating something with lots of flavour than reaching for the take-away menu. We, each of us, must choose the compromises we wish to make, and not impose ours on others.

For me, pasta is often the saviour for those difficult midweek suppers. There are nights I come home tired just because my day has expended much of my energy, and then there are days which I teach my group of long suffering part-time students their evening sessions. Pasta offers the easy, tasty, fulfilling way out of dinnertime dilemmas. You put the water on, and get on with a small amount of preparation in the 3-5 minutes the water takes to boil. Then the pasta goes on and in the 9-12 minutes it takes to cook, you can get so much other stuff done. Before you know it, the meal is ready, and you have satisfaction of mind, soul and belly sorted in the time it takes to watch an episode of your favourite soap opera. (Which, if you are inclined, could be enjoyed by simply having a TV in the kitchen whilst you cook).

So here is a very simple pasta recipe. It involves very little preparation, and is quick, flavourful and effective.

The pasta I used was Gragnano pasta, reputedly the best pasta in the world, from Campania province. Legend has it that it is Naples and its surrounding area where spaghetti originates from. I bought back several packets from a trip to the Amalfi Coast and it was great to have the chance to use some. The variety is rather apt for an area overlooked by the mighty Vesuvius, isn't it?

Essentially, this is a vegetarian recipe. There is no need for any meat. However, the pancetta, my continuing obsession, although unnecessary has been included as an optional topping since Him Indoors needs to be enticed to a meal by meaty goodness. Bacon never fails to succeed. So if you are vegetarian, or can't eat pork, just leave it out. You may want to use some parmesan as your topping instead. 

The cheese I used was bought at the South Bank. You can substitute gorgonzola, dolcelatte, or roquefort. I am obviously suggesting you use a soft textured blue cheese, but I am sure you could use white cream cheese (such as Philadelphia or similar) without much difficulty. Perhaps one of those herby/garlicky Le Roule or Boursin cheeses could fit the bill.

Blue Cheese Pasta Toss

Serves 2

Ingredients:

200g dried pasta

100g blue cheese

40g fresh rocket

25g pine nuts

7-8 halves of roasted artichokes in oil, cut into half or thirds, as you prefer

80-100g pancetta (optional meaty topping)
Finely grated parmesan (optional vegetarian topping), 2 tbsp

Method:

If you are using pancetta, dry fry it in a large shallow frying pan until beginning to go crisp. Remove to a kitchen-paper covered plate to collect the excess fat.

Dry fry (toast) the pine nuts in a small pan. Be careful - they burn very quickly. You will need to keep stirring or shaking them whilst the heat is on. You'll need 3-5 minutes. Remove to a plate and spread out to arrest the cooking process.

Put a saucepan of water on for the pasta. Cook pasta for 1-2 minutes below the normal cooking time (the al dente time, please).

Take 100ml or half a mug of the cooking water out of the pan. Drain the pasta thoroughly.

Now add the blue cheese, rocket, pine nuts and artichokes. Toss vigorously (or stir thoroughly).

Put the pan on a very gentle heat, and mix as you allow the pan to heat up for 1-2 minutes. You want a silky, creamy covering to the pasta. 

If the pasta sauce appears thick or sticky, drizzle in some of the hot reserved pasta cooking water. I found that I only needed 2 tbsp. 

Serve in bowls, topped with the cooked pancetta and parmesan, if using.
 

A Favourites List for November 2012

Here is my monthly collection of things I've been enjoying. Some old, some new. Hope you like them!  The pictures this month are from my trip to China, and are obviously all food-inspired.

Blogs worth following:

Hollow Legs: http://lizzieeatslondon.blogspot.co.uk/

http://www.notquitenigella.com/

Superb and authentic south east Asian food: http://www.meemalee.com/

Eating well on a teensy budget: http://www.theskintfoodie.com/

Food stall, Guilin

Recipes:

The best piece of food writing I have ever read, and a wonderful spelt risotto recipe: http://eggsontheroof.com/shall-i-compare-thee-to-a-pan-of-spelt

Free 25 recipe E-book (includes recipes from Wahaca and Busaba Eathai): http://uk.westfield.com/stratfordcity/food-and-drink/food/recipe_book/

A classic Indian vegetarian dish: http://www.guardian.co.uk/lifeandstyle/2012/oct/25/mattar-paneer-cheese-peas-recipe

An ideal way of having a virtuous vegetarian (packed) lunch: http://www.domesticsluttery.com/2012/10/sluttishly-vegetarian-buddha-bowl.html

Autumnal salads need to ring the changes! http://www.bbcgoodfood.com/recipes/8017/autumn-chestnut-salad

22 recipes which prove the Maillard reaction rocks! http://www.saveur.com/gallery/Braised-Meats

Another Autumn salad, and I make no apologies for my love for squash! Reckon if you make too much on purpose, it makes a great packed lunch!: http://www.bbcgoodfood.com/recipes/7995/squash-and-barley-salad-with-balsamic-vinaigrette

A very different kind of slow cooked casserole kind of dish: http://www.thekitchn.com/recipe-asian-cabbage-rolls-wit-137820

Claypot chicken rice (瓦煲雞飯), a Malaysian one-pot dish: http://www.mycookinghut.com/2008/11/16/claypot-chicken-rice-%E7%93%A6%E7%85%B2%E9%9B%9E%E9%A3%AF/

Onion Bhajis with a twist by Cyrus Todiwala http://www.bbc.co.uk/food/recipes/tarkarinabhajiaonion_12732

Cambodian Beef Lok Lak http://miowmiow-beauty.blogspot.co.uk/2007/12/khmer-cuisine-lok-lak.html

Speedy seafood pasta which packs a flavour punch: http://www.foodifancy.com/recipe-king-prawn-linguini-in-a-tomato-and-caper-sauce

Ribs cooked in the slow cooker: http://www.icancookthat.org/2012/10/slow-cooker-bourbon-bbq-baby-back-ribs.html#more

Sea bass ceviche, Mexican style: http://www.guardian.co.uk/lifeandstyle/2012/oct/12/corn-recipes-bass-ceviche-pancakes

Southern French Stew: http://www.deliciousmagazine.co.uk/recipes/provencal-beef-daube

Slow cooker beef Bourguignon: http://jennyeatwellsrhubarbginger.blogspot.co.uk/2012/11/slow-cooker-boeuf-bourguignon-with.html

White bean soup with porcini sables (my use for my bottle of truffle oil): http://www.comfortablyhungry.com/?p=662

Hearty warming sweet potato and sweetcorn soup, both vegetarian and vegan suitable: http://www.domesticsluttery.com/2012/10/sluttishly-vegan-sweet-potato-and.html

Young pink ginger, Chongqing

How-to-cooking guides and know-how:

http://www.foodjetaime.com/2012/06/oyster-shucking.html

http://www.bbc.co.uk/food/techniques/browning_meat

http://uk.lifestyle.yahoo.com/blogs/rachael-anne-hill/why-water-secret-weight-loss-weapon-161023813.html

Food articles and thoughts: 

Interesting insight into Moroccan Tagine making http://www.deliciousmagazine.co.uk/articles/how-to-make-tagine

Cutting your food spend by switching your supermarket: http://uk.lifestyle.yahoo.com/http---uk-lifestyle-yahoo-com-save-%C2%A31-000-a-year--just-by-swapping-supermarkets-aldi-html.html

Guide to ingredients for Thai food: http://www.thaifoodandtravel.com/brands.html

London eateries in zones 1 & 2 by tube station (an alternative tube map): http://cheesenbiscuits.blogspot.co.uk/2012/11/london-restaurant-map-2012-v2-now-with.html

TV/Film:

Lilyhammer (US/Norwegian comedy drama series)

Father Ted, Season 3 (Irish comedy series)

No Direction Home (Martin Scorcese's film about Bob Dylan)

The Last King of Scotland

Cormorant fishing, Guilin

Music:

Grimes - Visions

Django Django - Django Django

Linda Perhacs - Parallelograms

The Black Keys - El Camino

Love - Forever Changes

Books: 

The Hunger Games - Suzanne Collins

Catching Fire - Suzanne Collins

Mockingjay - Suzanne Collins

Sette: Italian food 7th Heaven!

Sette is Italian for 'seven'. It is a joint venture between Marco Pierre White and Frankie Dettori MBE. It is not their first food collaboration, the other being 'Frankie's Italian Bar and Grill' (based on the New York Italian dining experience). The name 'Sette' was inspired by Dettori's historic achievement in 1996 when he rode 7 winners at Ascot. Him Indoors is a big horse racing fan, but tends to choose restaurants on the basis of their food rather than the sporting achievements of the owner. Let's face it, plenty of people (wealthy punters, celebrities and rich businessmen) have all had forays into the restaurant trade, with many failing spectacularly, or disappearing apologetically. So the big question to answer: IS IT ANY GOOD? Well, the short answer is yes. It is pretty bloody excellent!

Sette is located in the South Kensington area, among the gorgeous and hugely expensive white stucco houses of nearby Pelham Gardens and Onslow Gardens. Its immediate neighbours include Bibendum, the Bibendum Oyster bar and a branch of small Thai chain Patara. 

The interior was light and airy, combining just the right amount of elegance with casual charm. Clean lines, crisp linen and well-proportioned tables grace the dining room, yet the pictures on the wall demonstrate humour and just a little of Dettori's endearing cheekiness; stills from Italian films, atmospheric vintage photos and a few momentoes from Dettori's glittering career. 

On arrival we were tempted with an aperitif. Well, I find it hard to resist a cold, inviting glass of Prosecco, so I succumbed to temptation. The prosecco was perfectly dry, not aggressively fizzy, with crisp flavours and great balance. Perfetto!

The three different breads we were offered were a spongy, fluffy Ciabatta, golden with olive oil, a dense and earthy wholemeal and some rustic, herby olive bread. I have a particular penchant for how well the Italians use herbs, so the herb olive bread was going to be the clear favourite. 

Olive bread with olive oil; the herbs were fragrant and delicate. The use of fresh olives rather than oil preserved or briny was very effective. I felt we got the real taste of the olives which was gentle and refined, rather than the over sharp flavour of either brine or oil which can mar the overall taste of bread. 

Insalata de granchio avocado e melograno: crab salad with avocado and pomegranate

A very generous proportion of lovingly prepared white crab meat is the highlight of this dish. It takes considerable time and effort to cook crab meat and then hand pick it to ensure no pieces of shell remain. The crab was sweet and succulent. The avocado ripe, soft and yielding. The pomegranate dressing has a slight tang tinged with ripe sweetness. It is a dish of wonderfully pleasing tastes and textures.  

Insalata de polipo: octopus salad with potato, capers and olives

The octopus was marinaded in a slightly piquant and subtly spiced marinade. It was grilled just how I like my octopus/squid; literally JUST cooked. The accompaniment of salad leaves, potato, capers and olives complimented and contrasted the octopus with counterpointed flavours and textures. Some may find the actual suckers on the tentacles a little disconcerting, but this is a superb dish. 

Agnello con melanzane gratinate: rack of lamb with baked aubergine and black olive sauce

Funnily enough, usually both Him Indoors and I go for very different main courses. As appears to be increasingly typical, he goes for meat and I go for fish. However, on this occasion, we decided to go for the lamb. Rack of lamb is a glorious dish when cooked right. The bones give the meat flavour 

Cotorni:

Zucchini friti: fried courgette

These julienned zucchini were battered in a blend of plain flour with an almost Indian twist; gram flour. The result is a crispy, crunchy fried veggie with a perfectly crisp outside surrounding the soft and pleasant inside. This would make an enviable tapa in a tapas bar, or a fantastic alternative to chips. 

Roast potatoes

Herby roasted potatoes are one of the things which makes me salivate. These were new potatoes, which meant no crispiness, but I didn't miss it at all. These were aromatic, light and delicious.

Rocket and parmesan

A classic combination, this was peppy, peppery rocket with good quality aged parmesan. Topped with aged balsamic vinegar, this was a versatile side dish.

Dolci: 

Semifreddo alla nocciola con salsa cioccolato:

As the name suggests, this is a semi-frozen dessert. Here, it involves a hazelnut paste (a parfait) with chocolate sauce. It is light, yet creamy. It is nutty, yet not heavy. How can this be? Served with the fresh fruits, which I heartily suggest you eat the pudding with, the chocolate and cream tastes alive, fresh and zingy. 

Torta Caprese: Chocolate and almond cake

Him Indoors describes this pudding as 'brilliant'. Served with old fashioned home made ice cream, it was wholesome, rich and flavourful. Chocolatey and uber-tasty, this is a lovely pudding!

Turning to the service, I found it to be first rate. A couple of other reviewers, particularly on Trip Advisor, appear to have been dissatisfied with the service. Perhaps they visited on a Friday or Saturday night when the restaurant would have been at its busiest. I always try to be forgiving when dining at peak time. Waiting staff have to multi-task and remember so much. Filling my glass once is not going to kill me, so I don't let it affect my enjoyment of a dining experience, particularly when I can see the staff running around like the proverbial blue bottomed flies. But, to each their own opinion. The whole Claude Bosi/James Isherwood 'Chefgate' debacle is not something I am keen to get involved with! (If you want to see a summary of the whole blizzard in a bain-marie, then see this: http://www.guardian.co.uk/lifeandstyle/wordofmouth/2012/nov/08/top-chefs-unite-against-blogger-s-review)

Anyway, we were visiting on a weekday for lunch. The service could have been much too attentive, since there were only a few tables full. My assessment was that it was caring, helpful, polite and done with grace and a smile. How important just a smile is! I really have no complaints.

Sadly, this week, Frankie is embroiled in a drug taking row, and I hope that he comes out of it well. But just in case he does not, the restaurant trade suits him well. I would honestly say that on this performance, he can move into a completely new sphere with no difficulties whatsoever. Well done, Frankie!

Sette Restaurant:

4 Sydney Street

London SW3 6PP

020 7352 3435

Snigdha and Him Indoors paid proper hard earned cash for their meal.