Spectator Life

The days when ‘barbecue’ meant a lukewarm beer, bun and burger are long gone.  We’re putting more effort than ever into our outdoor dining – from whipping up zingy marinades with ingredients you’d barely heard of five years ago to diligently waiting for that perfect halloumi char.  All this extra effort on the food front surely warrants some attention to your drinks choices, too. Here are the ten best wines to whip out for a summer barbecue – and the foods to pair with them.  A Growers Touch Durif 2020 Wickhams, £12.20 (or £10.

They’re now such common ingredients that you can buy them in all but the smallest shops: halloumi, pesto, couscous, salsa, roasted peppers. But their origins as culinary staples can be traced back to the publication 30 years ago of Delia Smith’s Summer Collection. This book and the accompanying TV series changed British cooking forever. Delia didn’t invent much but she brought things to the mainstream. The unprecedented success of Summer Collection – both the book and the show – also made Smith into the biggest figure in British cooking for a decade or more. The follow-up, entitled, rather obviously, Winter Collection, built on Summer’s success to become one of the best-selling books of the decade in any field.

Walking into the Sedlescombe Sainsbury’s superstore recently I passed a girl in tracksuits carrying a stack of steaming pizza boxes. ‘I didn’t know Sainsbury’s does takeaway pizza,’ I said to my husband. ‘Anniversary dinner?’ (two days away). Why not?  Sainsbury’s has been toying with made-to-order takeaway food for a few years, while shutting down their butchers, fishmongers and delis. It is opting for fast food in place of skilled, knowledgeable customer service. And it really shows.  Testing its products wasn’t quite as easy as I’d anticipated. I can’t attest to all Sainsbury’s but the level of disorganisation and incompetence at the Sedlescombe branch on the A21 astounds me.

When it comes to seafood, Britain is a curious place: surrounded by water, in which you can find some of the best fish and shellfish money can buy, and yet so often we are averse to eating it.   There have been numerous campaigns promoting British fish led by just about every chef on television. Hugh Fearnley-Whittingstall is one. It seems almost every month that the River Cottage fellow is trumpeting the virtues of our fish stocks. Rick Stein is another; a little more successfully, from his empire in Cornwall. When was the last time you spotted a John Dory in Tesco or a fresh megrim sole on ice in Sainsbury’s?

Do you ever find yourself holding forth on a topic you hadn’t realised you cared about? You know, someone asks you an innocuous question in passing about the merits of slow cookers, or the best way to grow cabbages, and before you know it, 20 minutes has passed and you're still grandstanding. There are a few topics that have crept up on me like this during my life: I have found out that I feel extremely strongly about pyjamas (pro), low-calorie cooking spray (anti) and the TV show Stars in their Eyes. And, it turns out, burger buns. I truly didn’t believe I had anything approaching an opinion on burger buns. But the moment I turned my mind to it, I realised that, to the contrary, I had very strong opinions on this apparently benign subject. So what is required of a burger bun?

Sad things, cheese sandwiches, especially in their most basic form. Most would add a garnish: pickle, tomato and onion are the most popular. Cowards. The point of a cheese sandwich is its beigeness. This is fuel, not food. Consoling sad corporate workers at their desks. Rows upon rows of sandwiches on Tesco shelves: ‘Cheese – no mayonnaise.’ No mayonnaise is important. That would be too much fun. Everyone knows how the Earl of Sandwich repurposed bread and beef and started an eating revolution. No one really knows who first put cheese into the mix, however. The first mention seems to be from William Shakespeare’s The Merry Wives of Windsor, where Nym refers to a dish of ‘bread and cheese’. It’s hard to tell whether he meant a sandwich, of course.

When George William Wilton opened his shellfish-mongers close to Haymarket in 1742, he could never have imagined that his business would still be thriving 280 years later. The place has outlived ten monarchs and is as old as Handel's Messiah. Before visiting, I imagined a typically Hogarthian scene with portly gentlemen in dandruff-flecked suits feasting on potted shrimp and vintage port. Perhaps they had dropped by for a 'spot of luncheon' before toddling off to their various clubs at nearby St James's.  Up until relatively recently you might well have witnessed just such a quintessentially English scene; sadly, the agreeable old buffers who would once have frequented places such as Wiltons no longer exist in quite the same way.

Alison Roman’s cooking is a counsel of imperfection. She serves dinner late (fine, as long as you have snacks), gets her guests to pitch in on the washing up and won’t make her own ice cream – ‘it simply will never be better than what you can buy, sorry’. ’Her ‘pies leak, cheesecakes crack and pound cakes are pulled from the oven before they’re fully baked. Lopsided and wonky, occasionally almost burned, unevenly frosted, my desserts are consistently imperfect’. In her new book, Sweet Enough, Roman wants to free the home cook from the dessert ties that bind them. ‘My hope for you,’ she tells her reader, ‘is that you strive for the animalistically irresistible, not aesthetically pristine’. The two, she finds, are ‘rarely the same’. ‘Baking is annoying.

There’s something rather wonderful about the idea of settling down for the night in the spot where one of your favourite writers once slept, played or dreamed up a plot. There are a range of hotels across London with a vast array of bookish associations: some have played host to writers both famous and infamous, while others have been commemorated in novels, poems and short stories. Their present-day owners are all too happy to show off their literary heritage, should you ask nicely. Here are six with the most interesting tales to tell. Hazlitt’s [Alamy] There are few London hotels with so existential a literary connection as Hazlitt’s on Frith Street in Soho.

Somewhat by accident, I’ve become a professional glutton. The sort of person who’ll traipse for an hour in the wrong direction, just to try the breakfast burrito that a friend of a friend’s chef boyfriend won’t shut up about. By some miracle, I get to write about it. I’m often asked about the best thing I’ve eaten recently, and where. It’s hard to quantify the exact chemical make-up of the perfect meal, but I know this to be true: it’s the company that makes a place stick. A treasured friend or a spanking new one; a cheeky flirt in a fresh city. I like a busy open kitchen, lighting low enough to hide my eye bags, quietly great service and maybe a bit of hip hop on a crackly record player. These are the places I flew to try, and would again. Choose your company wisely.