The weather was a bit of a disappointment at this year’s Big Feastival, but Lazy Susan was able to kick off her wellies and get on the good foot for the Craig David DJ set after a brilliant Breddos Tacos x Patron Tequila supper. Things started with these deeply moreish tuna ceviche tostadas and finished with a black walnut Patron Old Fashioned cocktail. Bo selecta!
The Dumbwaiter is a big fan of Mallorca and escaped a rainy bank holiday in London for some sun on the Balearic island. Eddie Hart of Barrafina has recently opened a restaurant in Palma but sadly it wasn't open on the Dumbwaiter's visit so he went to Deia for lunch as Cas X'Orc. With far reaching views towards the sea, lunch was a lobster paella with a crisp glass of Mallorcan white.
In a rush before the theatre a no-reservations hot spot isn't always the safest option. By 17.55 The Barbary was already full with a queue, but The Dumbwaiter was reliably informed this wouldn't be an issue. After a short wait with a U Siroccu Heatwave (a delicious chilli infused gin and tonic), The Dumbwaiter tucked into a selection of The Barbary's classics including cauliflower jaffa style and black salmon dukkah. All perfectly paced leaving just enough time for some baklawa before hot footing it to Shaftesbury Theatre for an evening of Motown classics.
When the train rolls into Leeds station, The Dumbwaiter doesn’t have to wander far to his favourite spots. First, a proper northern brew (or two) at beer and charcuterie experts Friends of Ham. Then to the next street over for some Indian street food feasting at Bundobust. The Dumbwaiter tucked into okra fries, bhel puri, bundo chaat, massala dosa and barbecued paneer and mushroom tikka skewers. For afters, it was across town to The Reliance for a glass of wine and a generous helping of chocolate tart.
Gregory Marchand’s London outpost Frenchie occupies a unique space designed by Emilie Bonaventure,the go-to interior designer for discerning Parisian restaurateurs. Dinner was a perfect mix of classic tried and tested combinations; fried artichoke with anchovy aioli (a less intimidating version of Bagna Cauda The Dumbwaiter feels) through to bolder dishes; Foie with Mango, Macadamia and caramelised Coriander seeds. All too often design and aesthetic can overcome purpose, in every walk of life let alone the food on your plate – Frenchie however appeals to every sense, The Dumbwaiter looks forward to Greg Marchand’s empire’s next expansion with baited breath.