Today is FOOD day. Ever thought of a luxury dinner that ends with peach LEAF icecream, which admittedly goes with a peach and yoghurt cake? Well, this is part of Skye Gyngell’s Scratch Menu at her Spring restaurant in London’s Somerset House, available 5.30-6.30 p.m. before heading off for The Lion King or another show. Now this creative Aussie culinarian is offering a similar no-waste concept at the fabulous Heckfield Place in the English countryside, where she oversees all the food – Heckfield Place’s Earth menu launches in Marle restaurant this coming Monday, 19th July, again 5.30 p.m. but through to 7 p.m., prior to the start of this luxury English resort’s nightly movie. Her daily-changing three-course Earth menu will utilise what would otherwise be left over from Heckfield Place’s own biodynamic Market Garden and organic Home Farm.
Girlahead has had the thrill of knowing Jeremiah Tower for, well, quite a long time. This highly-articulate Man Of The World, who started and ran Stars restaurant in San Francisco, was part of the Alice Waters crowd (yes, this is the Alice Waters whose Chez Panisse restaurant celebrated its 50th birthday last Thursday, 15th July 2021). Jeremiah Tower, lover of finest Champagne and words as well as food, is cooking as imaginatively as ever. A couple of weeks ago he drove 2,100 miles across Mexico to Merida to work on one of the eight culinary regions of traditional Mexico that he is currently shooting. In between, says Girlahead, he might well snack on what will always be the Tower comfort food, a cassecroute of local bread and ham with an aged Malmsey: checking a couple of suppliers, the oldest bottle of the Malvasia nectar Girlahead can find it a D’Oliveiras 1901, a single bottle left, at a bargain £925.
How lovely it is to have local and regional dishes. Girlahead looks forward to big brands putting even more emphasis on easy-eat and destination-relevant foods. Listen again to Accor’s man for Northern Europe, Duncan O’Rourke: