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The Complete History of Food by Bompas & Parr

July 17, 2010 10 Comments Filed Under: Uncategorized

The doctor diagnoses your ‘humour’: whether you are choleric (red haired, skinny, angry), sanguine (plump with rosy cheeks, enthusiastic), phlegmatic (shy, rational, observant) or melancholic (creative, self-reliant). All medicine used to be based on these four medieval humours. I once had my chart analysed by an astrologer who used William Lilly’s methods. They use a points system with planets (in their fall or exaltation for instance) to determine your type. I was overwhelmingly Jupiterian, Sanguine, with some melancholic Saturnian notes.
Making our way across a bridge to a ‘flooded’ banquet in a ship, apparently there were eels in the water.
I had the antidote to my choleric mood, a reviving mead and spiced liqueur with truffle popcorn.
Each person had a different cocktail depending upon their humour. The cocktails were made by Saf mixologist Joe McCanta.
A very small lift. When I lived in Paris, I had an even tinier lift, fitting only 3 people. 
A helper leading the way. The post war period brought a new way of eating: processed food was considered very modern, the equivalent of molecular gastronomy today. I’ve talked about this before on my Elvis meal post. This room was set up like a 1950s living room and we were given Scratch n sniff cards to ‘eat’ our TV meal from. The smells were remarkably strong. I went to John Water’s Odorama film Polyester and I still have the scratch n sniff card from that. On it were numbers 1 to 10. When a number popped up on screen you had to sniff the relevant ‘disc’ on the card. Some of the smells were pretty unpleasant: farts for instance. 

Next up was another ‘modern’ food room: you had to take off your shoes to enter a food based bouncy castle with huge colourful inflatables of chips and peas. Everybody entered into it and started giggling and jumping up and down like 5 year olds. Great fun!
We were then lead up to the roof where there was a ‘living’ bar made out of herbs and plants (rather like a sedum roof). We had a cocktail developed by Paul Tvaroh of Lounge Bohemia, with fizzy grapes.
Then a hallway with lots of tiny mushrooms (through the looking glass?) downstairs to the ‘restaurant’ proper.
The whole event was housed in an elegant building in Belgravia Square.
This room recalls an avant garde 19th century restaurant held inside a dinosaur!
Unfortunately the only dish was meat which I could not eat. A veggie option would have been nice but perhaps it wasn’t authentic to the era…

A sculpture of the gherkin, one of London’s architectural landmarks, made out of gingerbread.
Into the renaissance sugar room. A giant turning cake with tiers filled with pastel sugar sculptures. We had dessert, a delicious jelly and a little cocktail.
The jellies were made with ambergris, a substance that sperm whales regurgitate, that was traditionally used to ‘fix’ perfume, and is found naturally floating in the sea or on the beach.
Sam Bompas, the Walt Disney of food!
A table with a sensitive jelly that wobbles according to your heart rate!
Lastly the elegant bar where you could get Courvoisier based cocktails. It was a good place to talk to others who had also gone on the ‘rides’. I met an American couple who having heard about my notorious Harry Potter dinners, failed to grab a ticket and hosted their own simultaneous Harry Potter dinner! They showed me photos, it looked fantastic! 
I also met Claire, who is a series editor on Masterchef. My teen once applied for me. I got a phone call but didn’t hear anything more. Claire said the issue was probably that I wasn’t considered an amateur. Trouble is, I’m not sure I’m a ‘professional’ either! She said the inclusion in the last series of food blogger Justcookit! was heavily debated: was he a food pro? I felt that having a food blogger on the programme was a good thing, showed Masterchef was keeping up to date with new directions in the food world. Food bloggers are one of the tightest communities on Twitter and, as with all new media, things seem to be tilting towards online content. (Will be interested to see the results of The Times paywall experiment).
 I said that the standard of contestants seems very high, that they often look like they’ve had professional training. Claire explained that they learnt their skills during the Masterchef process, for instance, the test where they work in a real restaurant is held on only their second day. Scary stuff. Claire said that you can never tell who is going to get through: some of her favourite applicants don’t make it, it’s very unpredictable. We also talked about a recent incident between bloggers and John Torode. Apparently John Torode was scathing about bloggers, which was possibly not a good idea at a bloggers event, but he was hurt by a negative review of his restaurant by one of the attendees. This was interesting to hear because one assumes that someone of his stature would not be affected by a negative online review but of course, he’s human, just like the rest of us, and passionate about what he does. Often a restaurant blogger is someone who happens to have enough money to eat out alot (hence the typical restaurant blogging demographic of people that are young, childfree with straight well-paid jobs). Of course, if people are paying for a product/service then it’s good to have their feedback. But there are times where you get the feeling that bloggers, like some journalists (but with no editorial filter) are more interested in making a name for themselves or creating a controversial blogpost than giving a fair summary. I would also argue that it’s unfair when reviewers don’t complain to you directly at the time but save their venom for their anonymous mutterings on the interweb. As both a restaurateur of sorts and a blogger, I see things from both sides here. 
A drinks menu projected onto the side of the bar.
This exhibition/event/installation was educational, stylish, fun and interactive. The Complete History of Food is an adventure theme park devoted to food, reminiscent of Disney. I mentioned this to Sam Bompas and discovered that he too is a huge fan of Disney theme parks. (Actually my daughter’s father helped to build the Peter Pan ride and Sleeping Beauty’s Castle at Eurodisney. Originally the park was supposed to be ‘dry’, with no alcohol served. The American powers-that-be tried to ban alcohol from the building site of Eurodisney. The French downed tools and refused to work until their lunchtime pastis and pichet de rouge were reinstated! Now Eurodisney serves alcohol in the theme park too, just like French Macdonalds.) What I also liked though was the slightly amateurish feel about it, like a squat party in a grand house, a far cry from Disney sleek. At £25 entry it was also a very good deal.
 6TRS5JU2R7ZA

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Comments

  1. fingersandtoes

    July 17, 2010 at 3:13 pm

    I wouldn't want to pay £25 for food I couldn't eat though… they really ought to have a veg option. Presumably the jelly isn't vegetarian either.

    Reply
  2. Kavey

    July 17, 2010 at 3:24 pm

    I think it's a shame to include in a blog post a dig about a situation which was extremely hurtful for those involved in it.

    John didn't simply express hurt about a negative review that upset him. He relentlessly bullied the blogger who posted it in a completely unacceptable way.

    And whilst you're right that SOME "bloggers, like some journalists (but with no editorial filter) are more interested in making a name for themselves or creating a controversial blogpost than giving a fair summary", I don't think that was the case for the review in question. It didn't help that he was clearly mixing up the review in question with a completely different one, as he repeatedly referred to things which weren't mentioned.

    I'm quite disappointed that you would choose to post about this, having not spoken directly to the people involved in the scene itself.

    Reply
  3. meemalee

    July 17, 2010 at 3:57 pm

    Please don't get involved; you don't know what happened. Claire wasn't present either.

    Reply
  4. theundergroundrestaurant

    July 17, 2010 at 4:27 pm

    The subject came up with the lady I spoke to that night as I had gathered something happened from the rather oblique references on Food Urchin's blog. I'm reporting. Would you prefer it if I didn't report? I think her comments are interesting and worth reporting.
    I don't want to be censored on my blog. The whole issue of reviews and blogging is an interesting one.I think I'm merely adding to the debate.

    I never said that this 'bullied' blogger was making a name for themselves. I'm making a general comment. I'm sorry if that was the impression I gave, it's not the case at all.
    Perhaps the blogger concerned (is it Meemalee?) should explain what happened? Then we all know. At the moment we are guessing!

    Reply
  5. theundergroundrestaurant

    July 17, 2010 at 4:34 pm

    Well Meemalee (and I didn't even know it was you involved until now) it seems to me you have a story…why don't you tell it? I'm sure you could even make it very funny.

    What people don't want to read in blogs are PR heavy blog posts being super polite and diplomatic!

    Reply
  6. green drawers

    July 19, 2010 at 10:23 am

    As noted on twitter, I thought this to be a great review of something that I'll never get to see, living out in the sticks. It was informative and personal and, by including commentary on an intimate conversation, also involving in a way that a straight review can never be. This is the joy of blogging at it's best.

    I will make no secret of the fact that I know Msmarmitelover – we are not best friends and I am more than capable of criticising her when necessary. It is a friendly relationship nonetheless. I tell you this in light of what I am about to say.

    The part of the review that focused on a conversation between MML and the Masterchef person was interesting, especially when it expanded into professionals' perception of blogging. For most of us, that live outside the ivory tower that is the London restaurant scene, any little insight into what goes on in this rarified world can be interesting. When it comes without any brown-nosing, it is a breath of fresh air. I've read of lot of these blogs and most of the time I'm afraid they do come across as being written by the few for the few, which is why most bloggers don't go on to be professional journalists (should that be what they desire). The internet is a very broad church, and sometimes it would do well for those that empty their hearts in public to remember that what they write will be seen by others that do not share their view point; for me that is the whole point – 'we learn nothing from those with whom we agree'.

    From what MML said in her piece there is no way that the blogger involved in the John Torode spat could be identified by anyone who didn't know directly – and of course that would be most of the world then. That is until the comments.

    I know it must seem that way to the person / persons involved, but from the outside looking in, this was no 'dig', but a valid comment on the state of blogging reviews – if you stick your head above the parapet, expect to be shot down occasionally. If you're not thick-skinned enough for comment on your comment, then don't do it! As MML states, the food blogging circuit is very tight – I might say this just proves that maybe it's a bit too tight, and that it's actually bordering on the incestuous – never a healthy thing. Stop sniping about each other and start saying something relevant about food, in all it's wonderousness, today, yesterday and tomorrow. Otherwise set up a fanzine, charge people to see it and that way you'll only get people who agree with everything you say. Which is what I suspect will happen to Times Online – another element mentioned in the original posting.

    C

    And I agree with Fingersandtoes – to pay £25 for something I can't eat is a bit much!

    Reply
  7. green drawers

    July 19, 2010 at 10:23 am

    As noted on twitter, I thought this to be a great review of something that I'll never get to see, living out in the sticks. It was informative and personal and, by including commentary on an intimate conversation, also involving in a way that a straight review can never be. This is the joy of blogging at it's best.

    I will make no secret of the fact that I know Msmarmitelover – we are not best friends and I am more than capable of criticising her when necessary. It is a friendly relationship nonetheless. I tell you this in light of what I am about to say.

    The part of the review that focused on a conversation between MML and the Masterchef person was interesting, especially when it expanded into professionals' perception of blogging. For most of us, who live outside the ivory tower that is the London restaurant scene, any little insight into what goes on in this rarified world can be interesting. When it comes without any brown-nosing, it is a breath of fresh air. I've read of lot of these blogs and most of the time I'm afraid they do come across as being written by the few for the few, which is why most bloggers don't go on to be professional journalists (should that be what they desire). The internet is a very broad church, and sometimes it would do well for those that empty their hearts in public to remember that what they write will be seen by others that do not share their view point; for me that is the whole point – 'we learn nothing from those with whom we agree'.

    From what MML said in her piece there is no way that the blogger involved in the John Torode spat could be identified by anyone who didn't know directly – and of course that would be most of the world then. That is until the comments.

    I know it must seem that way to the person / persons involved, but from the outside looking in, this was no 'dig', but a valid comment on the state of blogging reviews – if you stick your head above the parapet, expect to be shot down occasionally. If you're not thick-skinned enough for comment on your comment, then don't do it! As MML states, the food blogging circuit is very tight – I might say this just proves that maybe it's a bit too tight, and that it's actually bordering on the incestuous – never a healthy thing. Stop sniping about each other and start saying something relevant about food, in all it's wonderousness, today, yesterday and tomorrow. Otherwise set up a fanzine, charge people to see it and that way you'll only get people who agree with everything you say. Which is what I suspect will happen to Times Online – another element mentioned in the original posting.

    C

    And I agree with Fingersandtoes – to pay £25 for something I can't eat is a bit much!

    Reply
  8. green drawers

    July 19, 2010 at 10:38 am

    I just spent half an hour writing a comment that was then deleted as it was too long!!

    The summary of that comment – great review; informative, witty, involving & personal. I know MML – not well, but relevant to this…

    'We learn nothing from those we agree with'.

    Food bloggers write a lot about themselves, for themselves, mostly involving the ivory tower that is the London restaurant scene. They appear to forget that the internet is the broadest of churches and when their PUBLIC comments are thrown back in their faces there is often upset and incredulity that someone could disagree with them. My understanding of MML's writing about this here was that she was merely discussing the principle 'if you stick your head above the parapet then surely you must understand that your head will get shot at'. If you're not thick-skinned enough to take comment on your comment then don't do it. Set up a fanzine, charge people to see it and that way you'll only get people who agree with you. And to bring in another facet of the original post, that's exactly what I think Time Online will become – a fanzine for Murdoch.

    C x

    F&T – totally agree – £25 steep for pudding only!

    Reply
  9. Douglas Blyde

    August 4, 2010 at 10:55 am

    The chips smelt the worst, I found (on the scratch 'n' sniff card). I like your description 'Walt Disney of food' BTW.

    Reply
  10. theundergroundrestaurant

    August 4, 2010 at 11:28 am

    Douglas: I must re-smell those chips. I saw you went to the Petersham nursery meal…lucky you!

    Reply

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MsMarmiteLover aka Kerstin Rodgers.

Chef, photographer, author, journalist, blogger. Pioneer of the supperclub movement.

This is my food and travel blog, with recipes, reviews and travel stories. I also stray into politics, feminism, gardening.

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Kerstin Rodgers/MsMarmiteLover
Got the sewing machine out last night and hemmed t Got the sewing machine out last night and hemmed the top of these toile de jouey curtains in my summer house shed. The days are lengthening a little which brightens up my mood. Self care= trying to get up and washed. Trying to leave the house once a day. Keeping my hands busy. Finding small ways to be creative. #coronaloner #sewingmachine #curtains #shedsofinstagram #sheshed #springiscoming #supperclub #stayingsane #selfcare #lockdown3
Pasta aglio olio. I’m turning into a vampire. I Pasta aglio olio. I’m turning into a vampire. I get up later and later every day. I’m living in a twilight world- dim skies, getting nothing done. Next week it’s my birthday and every year I’m at my lowest ebb just before my birthday. Lockdown on your own is tough. My motivation, my mojo has disappeared. #lockdown3 #coronaloner #pastadinner #nofilter #january2021 #januarychallenge #selfemployedwomen #single #aquarius #0degrees
On the heath on Sunday. Must. Walk. More. #coronal On the heath on Sunday. Must. Walk. More. #coronaloner
Tonight’s lockdown dinner with my bubble. Proper Tonight’s lockdown dinner with my bubble. Proper pesto alla genovese with trofie, small boiled salad potatoes, steamed green beans (good tip: steam the beans in a colander plopped on top of the potatoes or pasta), good quality pesto sauce ( mine from local microbakery @seansloaf ), good olive oil (@pomoragoodfood), torn fresh basil, a few pine nuts. This turns this student dish into a balanced meal of carbs, veg and a little protein.  It’s cold outside, I’ve lit the fire. Covid rages in Kilburn high road in north west london. The rate is 1 in 30 london wide but I feel it’s higher in this poor inner london area. We have a high BAME population who are particularly vulnerable. It’s a little bit anarchic on my high street: cars perched on kerbs waiting for hijabi women, braving pound shops and Aldi . We are all covered up now. In winter masks keep your face warm, but you have a choice between safety and being able to see. I’ve not managed to prevent the inevitable steaming up of my glasses when wearing a mask. Nothing works.  #january #londonwinter #pestopasta #pestoallagenovese #vegetarian #pasta #trofie #supperclub #covid_19 #lockdownlife #lockdown3 #bubblegang
Galette des Rois, made yesterday in 12th night. Mi Galette des Rois, made yesterday in 12th night. Minus Crown and king as I cannot find either. This one is made with Tonka bean. Plus homemade puff pastry (well worth the effort). According to ike delorenzo at The Atlantic:  The tonka bean, a flat, wrinkled legume from South America with an outsize flavor that the US government has declared illegal. Nonetheless, it proliferates on elite American menus. The tiniest shavings erupt in a Broceliande of transporting, mystical aromas.
The taste of the tonka bean is linked strongly to its scent. "Scents," I should say, as the tonka bean has many at once. I register the aromas of vanilla, cherry, almond, and something spicy—a bit like cinnamon. When served cold—say, in tonka bean ice cream—the taste is like a vanilla caramel with dark honey. When warm, perhaps shaved over scallops, it moves toward spiced vanilla. Additionally, the aroma of the tonka bean shavings (it's almost always shaved) is so affecting that it seems like an actual taste in the way that opium, which has no taste in the traditional sense, "tastes" like its rich, flowery smoke.  Here is the recipe: 

Tonka bean galette des rois

Serves 8
Ingredients
* 140 g caster sugar
* 125 g salted butter, softened
* 100 g ground almonds
* 2 eggs, medium
* 1 tonka bean, grated
* 2 packs ready made butter puff pastry on a roll
* 1 yolk for brushing the pastry
Instructions
* Preheat your oven to 200c.

* Blend the butter with the sugar then add the almonds. Make sure it’s well mixed. Add in the 2 eggs one at a time, then add the tonka bean.

* If using a block: divide the puff pastry into two and roll out to 5mm thick. 
* Make two circles about 15 cm’s each in diameter. Lay one circle on a silicone mat/parchment paper on a baking tray and fill with the almond cream leaving a 3 cm border around the edge. 
* Paint the border with the egg yolk. Then lay the other circle on top, sealing the edges with a fork. 
* You could then carve designs into the top. Make a little slit in the middle to let steam escape then brush the top with the egg yolk
Mapo tofu is probably my favourite Sichuan dish. T Mapo tofu is probably my favourite Sichuan dish. This is a vegan version. ***

Ingredients:
- 400 g box of soft tofu not silken
- 5 soaked dried shiitake mushrooms, diced, keep water
- 1 red bell pepper, finely sliced
- 400 g fresh shiitake mushroom, sliced thinly
- 400 ml vegetable stock
- 1 thumb fresh ginger, minced
- 3 cloves garlic, crushed
- 4 tbsps groundnut or vegetable oil
- 3 tbsp fermented bean paste
- 1 or 2 small red chillies, minced or a spoonful of Chinese chilli paste
- 1 tsp heaped sichuan peppercorns, finely ground
- 2 tbsps soy or tamari sauce
- 2 tbsp cornflour in 3 tbsps water, mixed into a slurry
- 4 spring onions, finely sliced
- large pinch fresh coriander leaves

Prepare the tofu by cutting it into one inch cubes and soaking it in hot but not boiling salted water. Drain after 15 minutes.
Soak the dried shiitake mushrooms, covering them in boiling water. Leave until soft, then dice the mushrooms. Retain the mushroom soaking water and add to the vegetable stock water.
Prepare the other ingredients so they are ready to stir-fry: red bell pepper, fresh mushrooms, ginger, garlic.

Using a wok or deep frying pan, add the oil and heat to frying temperature. Add the bell peppers,fry for a couple of minutes, then add fermented bean paste, chilli paste or chillies, ginger, garlic, soy sauce, sichuan pepper.
Add the mushroom/vegetable broth and simmer on high for a couple of minutes.
Carefully add the cubes of tofu, taking care not to break them too much.
Add the cornflour slurry, stirring for a couple of minutes.
Serve with rice or noodles, garnishing with spring onions or chives and or coriander leaves.  #veganuary #mapotofu #sichuanfood #tofu  #shitakemushrooms #supperclub #londonchef #msmarmitelover #ham&highcolumn #eatplants #lockdown3 #selfisolation #coronaloner #cooking #recipe #cookingfromscratch
Macaroni cheese with odds and sods from the Christ Macaroni cheese with odds and sods from the Christmas leftover cheese board. I’ve used @paxtonscheese truffled brillat-savarin and a mystery hard cheese that’s lost its label. Plus cream and topped it with samphire fried in butter. Haven’t bothered with making a roux- this is the lockdown lazy version.  #lockdownlazy #lockdown3 #supperclub #macandcheese #macaronicheese #truffledcheese #leftovers #leftovercheeseboard #londonlockdown #breakfast #coronaloner
Another thing the Japanese are brilliant at is san Another thing the Japanese are brilliant at is sandwiches. They use the softest, whitest, fluffiest bread. Their mayonnaise kewpie is gorgeous I don’t know why. Perhaps someone here can explain? Here I’ve used sourdough as it’s what I have; kosho which is a Yuzu citrus and green chilli condiment and the aforesaid kewpie Mayo to make an egg 🥚 sandwich.  I’m not a big egg fan but I suddenly had the urge. Also I’ve noticed when I eat eggs it satiates my hunger for hours. All that protein.  #sandwich #sandwiches #japanesesandwich #kewpiemayo #kosho #eggsandwich #sourdough #supperclub #cookingforone #solo #londonlife #lockdownlondon #recipe #snack #sundaysnack #sando
Agedashi tofu for New Year’s Day. With a vegan d Agedashi tofu for New Year’s Day. With a vegan dashi stock, it’s perfect for veganuary. How to make dashi: put a piece of kombu seaweed in water. Soak for half an hour then simmer for half an hour (don’t let it boil). Then mix 2 cups of dashi with 2 tbsps of mirin and 2 of soy sauce.  For the tofu: press soft tofu with weights for half an hour, then cut into cubes. Dust all over with cornflour.  Then deep fry the tofu cubes in 180C veg oil until they float. Set aside to drain, then place say 3 cubes in small bowl. Pour the sauce around and top with spring onion and daikon and togarashi 7 spice.  #easypeasyvegan #veganuary #agedashitofu #tofu #japaneseveganrecipe #newyearsday #freshstart #supperclub #londonsupperclub #msmarmitelover #visforvegan #recipe
Writing about tofu which I think has an unfair rep Writing about tofu which I think has an unfair reputation in this country. It’s so flexible and is a brilliant flavour sponge. Here I’m preparing my soft tofu for a Japanese dish: agedashi tofu. I first pressed it in a clean tea towel with a weight on top to firm it up a bit but not too much. Then I dusted it with cornflour and I will deep fry it in oil. Then I will serve it in a broth of dashi/mirin and tamari sauce, sprinkled with finely chopped spring onions and togarashi pepper from Japan. I would usually add some finely mandolined daikon radish but couldn’t find any. It’s a subtle dish of texture: soft yet crispy. After Christmas I’m desperate for light zingy fresh flavoured food. #supperclub #tofu #vegan #vegetarian #agedashitofu #newyearsday #cookingagain #lunch #asian #japanesefood
Happy new year from my bubble to yours! Keep holdi Happy new year from my bubble to yours! Keep holding on...
#happynewyear #happynewyear2021 #supperclub #hootenanny
Some of my Christmas food 🥘 lots of veg includi Some of my Christmas food 🥘 lots of veg including mashed swede with cheese and butter. I put pomegranate seeds with my sprouts, and cooked my carrots in marmalade ( worked v well), the mushroom wreath fell apart as I was transferring it to a tray 😤, roast potatoes and parsnips, then a cheese spread with fruit nuts, quince cheese (homemade), Chocs @lindtuk 😍 @guylian_uk @disaronno_official @baileysofficial @taylorsportwine and Brazil nuts. Plus a pavlova wreath ready to be topped with whipped cream and persimmons. 
#christmasdinner #vegetarianchristmas #vegetarianchristmasdinner #supperclub #londonchristmas #liqueurs #christmasspread #grazing #cheeseboard #port #pavlova
Christmas has started! Home-cured smoked beetroot Christmas has started!  Home-cured smoked beetroot and aquavit salmon with homemade blinis, creme fraiche, dill, Prosecco.  The fire is lit 🔥, the tree is up, 🎄the presents 🎁 are wrapped, we have a #brexit deal- a Christmas miracle. Peace and harmony. #christmas #christmasinengland #homemade #christmaseve #blinis #smokedsalmon #prosecco🍾 #londonchristmas
Done some doorscaping, the latest trend in Christm Done some doorscaping, the latest trend in Christmas decorating. It might also cheer up passersby. #christmas #christmasdecor #doorscaping #doorsofinstagram #londonchristmas #doorwreath #doordecor #doorsoftheworld #doordecoration #exteriors #london #supperclub #covidchristmas
Look at my gorgeous Nordic pine Christmas tree 🎄 from @pinesandneedles with some family ornaments and beautiful foodie ornaments from @gisela_graham  it’s 7 foot high and no drop. My parents brought over the candle lights. I’ve also used paper ornaments (apples and pears cut from maps) from @dionne_leonard which I first commissioned for a supper club.  #christmas #christmastree #christmasdecor #foodiedecorations #glassbaubles #supperclub #christmasinlondon
More #fbmarketplacefinds I find meeting the seller More #fbmarketplacefinds I find meeting the sellers interesting. It’s often about moving on whether through death, a change of circumstances, moving country, loss of a job. Today I visited a gorgeously renovated Edwardian house where the owners, an antique dealer & a master decorator had died with 18 months of each other of cancer.  The sister was there emptying the house, an incredibly painful experience. The husband who died was an expert in putting up lincrusta wallpaper which I’ve pictured here. All that craftsmanship and knowledge lost now.  The piece I got on Sunday, the teal chinoiserie cabinet, was from a Spanish guy returning to Spain. He’d lost his job as a hotel manager, the hotel, a big one, has now closed. The marble coffee table and arepas grill was from a Spanish couple who’d had a restaurant here for 40 years. They are now returning to Spain. Other slides: green Edwardian fireplace tiles, William Morris wallpaper, 2 small scalloped coffee tables, a knife and fork cutlery hook set.  A fireplace for my bedroom if I can find someone to put it in. #lockdownstories #covidstories #movingon #decor #interiors #bargains #secondhandstyle #edwardianstyle #williammorris #tiles #wallpaper #scallopededge #teal #chinoiserie #whitemarble #vintage #kitchenalia #supperclubrefurb #london #lincrustawallpaper
Another #fbmarketplace find £30. I can’t afford Another #fbmarketplace find £30. I can’t afford proper chinoiserie so I make do with fakes. The gradual doing up of my flat proceeds apace. Need to start on main bedroom. Looking for a storage ottoman (velvet?) bench to turn into a horizontal filing cabinet.  Any ideas? Above is a map of london based on the A to Z map which a minicab office was tossing out. Remember when we all carried mini A to Z books in our handbags? Before google maps? #nocrushedvelvet #chinoiserie #supperclubrefurb #londonapartment #londonflat #norfweezy #decor #organising #storage #interiors
My new/old rise and fall light over the dining tab My new/old rise and fall light over the dining table. Found for £50 on #fbmarketplace  but originally from @thefrenchhouse.net_ one of my favourite shops. Every day, a little more progress. #supperclubrefurb #supperclub #londonflat #interiors #lighting #riseandfalllights #lightingisimportant #frenchstyle #vintagestyle #rusticstyle #turquoise #diningtabledecor
Two vegetarian meal kits, laksa and ramen, from @k Two vegetarian meal kits, laksa and ramen, from @kit.eats.uk. Took only a couple of minutes to cook(see stories) and very good. I’m trying a few meal kits of late to see how hospitality has adapted to the great reset. As a cook I’ve always thought why would I need these but now I get it: it’s like going to a restaurant- the pleasure of food prepared by someone else. Getting jolted off of your normal repertoire, so it’s teaching cooking too.  #mealkits #vegetarian #homecooked #hospitality #covid #takeawayfood #foodpackaging #laksa #ramen #supperclubchef
Still working on my glass cupboard. I’ve hung up Still working on my glass cupboard. I’ve hung up all my wine bottle openers and cork screws. My favourite is the zigzag bottom left. If you find them at a flea market in France, if you are lucky you may get it for around 35 euros.  #supperclub #londonflat #londoninteriors #corkscrews #frenchkitchenalia #zigzag #tirebouchon #oakcupboard #diy #diyprojects
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