September 09, 2014

Cookbook › Honey & Co ›


Honey & Co is a tiny Middle Eastern restaurant on Warren Street in London, owned and run by husband and wife, Sarit Packer and Itamar Srulovich. Saltyard Books, who published our lovely cook book, have done it again with a beautiful new book – Honey & Co, Food from the Middle East – that interweaves the owners’ personal and enchanting stories with aromatic, soothing, exotic recipes, such as slow cooked lamb shoulder with plums and roses, and feta and honey cheesecake.

Honey & Co

You can buy this little beauty by clicking here…


One of the best puddings to follow sunday lunch at this time of year. And not bad for breakfast the next morning if there’s any left! Both in season, apples should be cheap and blackberries are free in the hedgerows, or available in shops.


For the crumble
200g plain flour
140g soft brown sugar
180g cold butterFor the filling
5 apples (you can use a mix of cookers and eating apples), peeled, cored and cut into generous bite sized pieces
300g blackberries (or thereabouts)
100g brown or caster sugar

Put the apple pieces in a large bowl. Sprinkle over the sugar and stir with a spoon so all the apple pieces are coated. Gently fold in the blackberries and move the fruit to the dish you are using.

Preheat the oven to 170°c.

To make the crumble, put the flour and sugar in a bowl and stir to combine. Cut the butter into small pieces, stir into the flour/sugar mixture and then using your fingertips, rub to make a breadcrumbs-like texture. Spoon the crumble over the fruit.

Place the dish in the middle of the oven and bake for 40 minutes or until the top is a light golden brown.

Serve with custard, pouring cream or vanilla ice cream.

August 04, 2014

Autumn › Bill › Pumpkin ›


There’s a lot to be said for Autumn, not least the fact that the football season is getting into full swing and I can get back to cooking the stuff I love, like stews and crumbles and a slow roast on a chilly sunday.


This is easily the most abundant time of year so far as fresh produce is concerned. Plums, figs, blackberries and sweetcorn mark the weeks when Summer slips into early Autumn and right behind them are the season’s big hitters – apples and pears, squash and pumpkins, mushrooms and nuts. Every season’s produce feels right for the time, and none more so than now. Big robust dishes are what’s required and this lot are perfect for soups and stews, pies and puddings.

So far as Bill’s is concerned, I like how the restaurants turn back in on themselves now the weather is getting colder and the evenings longer. Dim the lights, get the candelabras glowing… the Danish, who know a thing of two about long winters, have a word – hygge – that sums up that feeling of cosying up inside. It means friends and family, hot chocolate, good wine, candles, warmth and laughter. That’s what we aim for at Bill’s on a chilly Autumn evening.

July 01, 2014

Bill › Summer ›


I’m up early with the birds in the summer, out in the garden to see how everything’s coming along and how much damage the slugs have done overnight. Cup of tea in my hand and Frank, my dog, bouncing around the garden, it’s the best time of day. That, and when the sun’s going down – nice cold beer before dinner.


In our restaurants, summer has a special place in our hearts. It’s the time of year when we throw open the doors and windows to catch the breeze and customers come in to take time to enjoy the clinking of ice in a glass of something cool and refreshing. The place takes on a bit of a holiday vibe, especially once the kids are off school and people have more time on their hands.

And it’s gone in a moment, summer. So my advice is to make the best of it and get out there and enjoy it – whether it’s a crowded park, a pub by the river, an even more crowded beach – the British summer is a glorious thing. Even in the rain.

July 01, 2014

Brioches › Pudding ›


Summer Berry Brioches

An alternative cream tea, an outrageous summer breakfast or a quick and easy pudding, a quick assembly job swiftly carries you to berry heaven.

No quantities here – just use what you have. Fold a little sugar through the berries. In another bowl, combine yogurt and mascarpone. Add some lemon zest. Cut the brioche into thick slices and toast. Pile on the berries and yogurt mix. Finish with a drizzle of honey.

June 26, 2014

Books ›


Dirty Food

We love this book – ribs, burgers, fried chicken, and a whole lot of of other devilish dishes primped and preened to filthy perfection. From Chicago-style Baby Back Ribs to the most decadent of decadent chocolate cakes, we want it all.

Dirty Food by Carol Hilker (photography by Peter Cassidy), £16.99, is published by Ryland Peters & Small and is available from