Lazy Susan’s jaunt to Paris couldn’t be complete without a healthy dose of French pastries. On rue Cambronne (opposite the ace Androuet cheese shop) she queued for the award-winning croissants at La Maison Pichard and they were as blissful as their billing. Light as air, buttery marvels - classic but never plain, or with unctuous almond inside – the winner was the chocolate and pistachio swirl. Very well worth the trip to the 15th arrondissement – and don’t forget the shards left behind in the bag.
The Dumbwaiter and Lazy Susan hopped on a train down to Canterbury during the week for lunch at The Fordwich Arms. Housed in an Arts and Crafts pub in Britain’s smallest town, this Michelin starred pub is owned by Daniel and Natasha Smith. The set lunch menu is a steal at £35. However, it was the special extra course of lobster with ham hock that stole the show for The Dumbwaiter.
The Dumbwaiter rarely needs an excuse to visit the melting pot that is Pop Brixton, but Simon Whiteside’s cooking is a good one nonetheless. Previously at Hook in Camden, his new incarnation Roe is more brilliant fish focused dining. The monkfish carpaccio has followed Si south of the river and is joined by flawless dishes like the raw squid noodles or the confit trout and seaweed.
Time is often short when The Dumbwaiter is in Manchester but this time he squeezed in a trip to Didsbury for dinner at Hispi. The tram ride was worth it for the bread and butter alone (sour light rye with Lincolnshire Poacher butter) and was followed by a delicate sea bream ceviche, then oyster mushroom and goats curd linguine. Once back in town The Dumbwaiter noticed the signage going up for Gary Usher’s latest opening, Kala, on King Street, which is due to open in February.
On Monday evening, the Dumbwaiter joined a crowd of some of the industry’s finest to raise a glass for the latest issue of CODE Quarterly at Crispin in Spitalfields. Guests enjoyed a range of canapes including duck rillette with pickled pineapple and squash, burrata and chilli that were frequently topped up by chef Henry.