Lisa C

Lisa C
Lisa is very much the culinary brains behind LondonPiggy. She grew up in north London and her love of food is matched by her passion for travel. She's already visited every continent, with the exception of Antarctica. C She's currently working on an exciting new project, visit Parmstar.uk

Brasserie Chavot (Now Closed)

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There are always a few surprises when a new Michelin Guide is released. This time around I have to admit I wasn’t expecting Brasserie Chavot to be awarded a star, but I’m not sure why because they have all the credentials. Executive chef/owner Eric Chavot previously held two stars at Capital and top critics like Jay Rayner and Giles Coren ...

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Flesh & Buns – Hirata buns, gua bao, whatever you want to call them…

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The man behind Flesh & Buns and Bone Daddies, Ross Shonhan once described making tonkotsu ramen as being like melting a pig into a bowl. At Flesh & Buns they don’t melt anything, they just put it in a steamed bun. Damn good it is too! London is obsessed with these little buns right now but there’s quite a bit ...

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Kokotxa – Michelin starred dining in San Sebastian

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This summer we finally got around to visiting one of the top destinations on our gastronomic bucket-list, San Sebastian. I wouldn’t say it’s been ticked off though, far from it! The city’s reputation as the foodie capital of Europe (if not the world) is now firmly established. It’s home to two of the world’s ten best restaurants, Mugaritz (#4) and ...

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Tommi’s Burger Joint – A burger-sized itch that didn’t get scratched

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Tommi’s has been on our list for what seems like an eternity. They first came to our attention when they popped-up, just around the corner from Bond Street station last year but they came and went before we got around to sampling their burgers. Pigs are patient creatures though and we knew they’d be back. Sure enough, they soon announced ...

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Bibimbap – A one pot wonder for under a tenner

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If you’re looking for something tasty, filling, inexpensive and a bit different in Soho, we might know just the place. Allow me to introduce you to Bi Bim Bap. Bibimbap is actually a Korean rice dish, served in a hot stone bowl and often consisting of julienned vegetables, meat and a raw egg. It’s all mixed together at the table ...

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Mezcal tasting and Mexican tapas at Mestizo

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Sometimes when you go to a restaurant for the first time, it’s difficult to know exactly what to expect. This was just such an occasion but it turned out to be a very pleasant surprise. A few weeks ago, Mestizo kindly invited us to a mezcal tasting and Mexican tapas evening. We were curious to see if we could finally ...

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Recipe Test: Peanut butter & chocolate tart by Pitt Cue co.

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The other day, I was flicking through the Pitt Cue co. cookbook, looking for some inspiration. As well as being basically an A-Z of how to smoke and BBQ meat, it also has a surprisingly good dessert section. I quickly decided to make an adaptation of one of their sweet treats. Despite there being several good options in the cookbook, ...

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Shake Shack – A surprisingly tasty burger, but why was I surprised?

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When we heard the news that Shake Shack was coming to town this summer, we wasted no time in planning our visit. In the end though, it took us a over a month to get around to it. Let me introduce you to the concept of anti-hype. Shake Shack set the bar high from the start. They made it clear ...

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Banoffee pie – Ever popular and super simple

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The banoffee pie. It just has to be the ultimate crowd pleaser. Even I’m a fan and I don’t even particularly like bananas. It’s also possibly the simplest dessert to make. No cooking required, just basic assembly! Ingredients 250g digestive biscuits 75g unsalted butter 8 tbsp Nestle Carnation caramel 2 large bananas, sliced 300ml double cream 25g icing sugar Few ...

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Nutella Cheesecake

It was a friend’s birthday a little while ago so we decided to make her a special cake using her favourite ingredient – Nutella. This recipe is an adaptation of Nigella’s peanut butter and chocolate cheesecake. However, we found the original recipe to be far too sour so it’s been drastically altered. One of the riskiest things to do when ...

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