COOK

Food Shop selling gourmet ready meals, cakes and puddings in West Hampstead, London.

COOK West Hampstead | COOK

If you’re planning an event for a charity, club or other community group and need food for 20 people or more, we might be able to help with our 30% Community Kitchen discount.

New mums and dads, you can get 10% off the entire COOK range for six months.

We prepare all of our food by hand, so you can enjoy meals that look and taste as good as those you’d make yourself if you had any time to make them.

We give new parents with our New Parents Discount Card a 10% discount for 6 month to help out a bit.

Sign Up For A New Parents Discount Card

http://www.cookfood.net

How to cook Galvin at Windows' Cornish mackerel tartare with ...

Cook Daily, restaurant review: vegan joint beloved of grime royalty ...

But a new Shoreditch haunt, Cook Daily, bucks the trend – all the food served is 100% vegan.

Boxpark, the shipping container-based Panopticon of brands that juts out at you as soon as you exit Shoreditch High Street station, is the home of Cook Daily (or #cookdaily, to use the Boxpark argot.)

The Hard Bowl comes with sprigs of thyme sitting on the top, and this rounds out the scotch bonnet sauce really well – practice caution with the actual scotch bonnet chilli itself though, even “occasionally putting my fork in it” was enough heat for my comrade.

The trick with this dish is the inclusion of steamed plantain, yams, and wholemeal dumplings – home-cooked Jamaican ‘hard food’ in this street-food style is a brilliant idea, vegan or not – comforting, but with that kick.

If, like us, you’re more than happy to trade 45 minutes of conversation for a bowl of good food, then the only other negative is that the display bananas previously mentioned, combined with the bin outside, means there may be fruit flies to battle with over your meal on a hot day.

Konditor & Cook - The Joy Of Cake

Here at Konditor & Cook we’re on a mission to Spread Joy Through Cake!

We create beautiful, handmade cakes using only the finest ingredients, such as free range eggs & natural butter.

We have a wide range of celebration cakes to suit any occasion.

Restaurant review: Murano, London - Telegraph

I interviewed Gordon Ramsay once, and on the subject of female chefs he said women couldn't cook because you wouldn't want to go home to someone who'd had her hand up a pigeon's, er, aperture all day (I'm paraphrasing – he didn't say aperture).

Right, on to my health-giving halibut, a gorgeous piece of fish, dense but delicate, handled with total confidence, man enough to stand up to quite a beefy red-wine sauce (that's 'beefy' as in 'like Desperate Dan'; it did not taste of beef), and surprisingly filling (I think it might be the first time I've ever failed to finish a fillet of fish).

C had the fillet of Scottish beef with a barolo vinaigrette, baked potato purée and gratinated white onions.

The ice-cream didn't really taste of popcorn (pre-pud sorbets, on the other hand, were amazing, especially the basil), the dulce de leche was a bit so-what (you can get it in a tin!)

C's apricot soufflé, on the other hand, blew my mind.

Restaurant: Zucca, London SE1 | John Lanchester | Food | Life and ...

Zucca is a shiny new restaurant, all glass to the street and open-plan to the kitchen, in a part of London where I hadn't been for 20 years, Bermondsey.

Here, that last gratuitous spray of sodium chloride threw out the balance of the dish, since the duck had in any case been seasoned – the salt was the only thing you could taste.

It's hard to make exceptional pasta – it's by definition hard to make exceptional comfort food – but Zucca does, in this instance with a dish of rigatoni, courgettes and pecorino.

The temptation is to spike the sauce with a reduction and make it more like a posh French restaurant dish than a homely Italian one, yet Zucca passed that test.

Plain grilled swordfish with rocket salad and panzanella, the Italian bread sort-of-salad, was the kind of dish that offers the cook nowhere to hide, and lots of ways to go wrong.

Oklava: restaurant review | Jay Rayner | Life and style | The Guardian

It ticks all the boxes, and the young chef is a star in the making, but this new restaurant isn’t quite the finished article Oklava, 74 Luke Street, London EC2 (020 7729 3032).

Meal for two, with drinks and service: £80 If you happened to be terribly smug and decided to prove the irritating depths of your London restaurant knowledge by coming up with a place that ticked every box marked cliché, it would look like Oklava.

Give it a country-specific wine list, and an east London postcode, and there you have it: Oklava, where much-adored chef Selin Kiazim draws on her Turkish-Cypriot heritage to explore the food of Turkey, with a few modern twists.

It is the sound of young people working their hearts out to bring their distinct offering to a London ever hungry for new tastes.

It specialises in pide, topped with the likes of caramelised onions, with walnuts and cheese, as well as the classic tomato with minced lamb (babaji.com.tr) ■ Jacob Kenedy’s semi-fast food-style Italian eatery Vico, on London’s Cambridge Circus, reviewed here in October, has been re-launched.

Shuang Shuang: restaurant review | Jay Rayner | Life and style | The ...

Shuang Shuang occupies a corner site on London’s Shaftesbury Avenue, within the capital’s Chinatown, and is indeed a Chinese restaurant, albeit one brought here by Thai entrepreneurs.

Shuang Shuang’s innovation (at least for London) is a Yo Sushi-style conveyor belt, down which trundle 50 different raw ingredients on coloured plates, topped with plastic lids listing cooking times.

You are offered ingredients with which to mix a dipping sauce, including sesame butter, red bean curd paste, fresh chilli and a chilli oil.

There’s a temptation to put all the ingredients – thin slices of raw beef, fish balls, chopped mushrooms, bags of instant noodles of the sort students live off – in both sides.

The best things are not from the conveyor belt, but from the snacks menu: golden fritters of scallop and prawn with chilli and fresh herbs, or strips of deep-fried pig ear with heaps of cumin, salt and chilli, both for £4.50.