Quality Eating and Drinking in London

QED in a nutshell

Quality eating and drinking, facilitated by Londoners for Londoners — if you read all about us, you'll see where we fit into the Capital's food culture. A key point is that we are local, with a London focus (though not, we hope, just inward-looking and parochial), and we can therefore be agile enough to fit into London's ever-changing environment. We hope that you will enjoy our London Life column, our recipes and reviews, and we hope you will participate in our events. Put this all together, and we have all arguments laid out and proven — QED.

London takes to Charcuterie & Co!

Thanks to all the people who came along to make Charcuterie & Co the success it was, and thanks also to our traders and exhibitors who turned Southbank Centre Square into an extravaganza of porcine and other goodies. More to come in our news area downstairs, but for now, we'll leave you with a couple of pictures: the ingredients for Jacky Lelièvre's pork, apple and sage terrine; Pawel serving bigos at the Polish Deli London's stand; an eager customer at the Dessert Deli stand; and (right) Dino Ioannides demonstrating his culatello. Thanks, one and all.

Reviews and QEDLife

We try to let you know about food, drink, books and other stuff we have tried, through our reviews. Our QEDLife newswire is the lifeblood of QED between events: you'll see the recent activity listed to your right. The most recent entry is given in full text below.

… things go on pretty much as before. The recent cold spell has brought plenty excuses for warming meals: we have enjoyed a beefy stew whose only liquid addition was a glass of montepulciano: by the time the meat had cooked down, there was plenty of liquid, so no need for a reservoir-ful of beef stock. Indeed, on reheat 24 hours later, we added a tin of borlotti beans, whose starch release gave a real silkiness to the soup-gravy. Actually, on day 2, I did add some liquid: a tablespoon(ish) of Geo Watkins' Mushroom Ketchup and about the same amount of brandy.

But we have also enjoyed lighter fare, and can heartily recommend a recent piscatorial throw-together. I cubed some salmon at about the 8mm level, matchsticked half a fennel bulb and a few mushrooms, and shredded a couple of leaves of cavolo nero. Sautéed the lot with a slug of pastis added at dry-pan time, and whacked in a tin of borlotti beans (they really are life-savers when time is short). Lemon, salt and pepper added at the plate. Quick, easy, and remarkably good.

... and meanwhile, ...

Don't miss David's recent musings on wine finds.