And all which adds up to a unique way of cooking. As Londoners, we have our own style, a London cooking, championed in restaurants terms by the likes of Fergus and Margot Henderson, Jeremy Lee and Roley Leigh and many others who are waiting on their kind of recognition. And we have also, almost uniquely, an unparalleled depth of Asian and African kitchens and produce.
The home cook though is even more spoiled for choice than the chef who is usually tied to a menu. Each week, each month brings different seasonjal interest and opportunities.
Supermarkets may like to tell everyone that good food costs less here… that this not just food but… that they have everything because every little bit helps… that their food is food to feel good about... Yes, well, perhaps, maybe, not really. They are just masters of logistics and advertising and ultra processed and unripe fruit and margarine, corn oil and trans acids. They don’t stock real foods because they have wiped out generations of small producers and artisan traders over the years, so they don’t get much sympathy here.
Fortunately for London there are still folks who think differently. And folks who like to buy differently.
And when it comes to cooking, mostly small and local is a better option. A more interesting option for sure.
If cooking is always about ingredients, then here you can have the best.
The recipe is yours.
