ffionas notes

The Merry Month of May

“April is the cruellest month…”

wrote T.S. Elliot and with April 2013 in mind, he was spot on. However the hardship of April has made the emergence of May with its warm sunshine and blue skies even sweeter the usual.

The trees are heavy with pink and white blossoms and the Wisteria is blooming. You can almost taste Spring in the air and feel the earth’s renewal all around us.

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May produces some of my favourite foods. Peppery radish, pungent rocket and watercress are plentiful. There are sea trout and delicious sardines. Fresh crabs, chicory and fiery spring onions abound to enhance our tables.

However, May is best known for our first taste of the world famous Jersey Royals (new potatoes) and for heralding the start of the wonderful English asparagus season. These two foods alone would be enough to keep us happy but May has even more goodies to offer and as the month unfolds we are blessed with new season Spring lamb.

Sweet, tender, milk fed lamb served with baby new potatoes, fresh mint and steamed asparagus…manna from heaven.

May also gives us not just one, but two Bank holiday weekends and it hosts my birthday what more could anyone ask?

At ffionas Restaurant in Kensington we will be taking full advantage of the changing seasons, using as much fresh, locally sourced spring produce in the kitchen as possible.

The Hall

The Royal Albert Hall is one of London’s favourite landmarks, with its Italianate architecture and iconic shape it’s hard to miss.

Its history is equally majestic, Wagner, Verdi and Elgar all conducted the first UK performance of their works on its concert platform. In fact every major classical solo artist and leading orchestra has graced its stage at some point.

Moving on to popular music and the list of performers is endless:Frank Sinatra, Sammy Davies Jnr, Liza Minnelli, Jimi Hendrix, The Beatles and Oscar Peterson…the list just goes on and on right through to Adele and other luminaries of the pop world.

Boxing too has over one hundred years of history at the Hall even the Kray twins and their brother Charlie appeared on the same bill back in the 1950’s.  Other famous pugilists who have thrilled audiences over the years are: Mohammed Ali, Henry Cooper, Frank Bruno, Lennox Lewis and Prince Naseem. Tennis too is well represented with such characters as John McEnroe and Pat Cash even Grand Sumo Masters have shoved and shunted each other across this hallowed stage.

Then there are countless ballet and opera companies and of course such regular London customs as The Proms, The Remembrance Service. More recently the high wire and high drama of Le Cirque du Soleil has become a much loved annual event. 

The Royal Albert Hall, chameleon like, adapts itself to the expectations of both performer and audience, slipping from one genre to another effortlessly. A class act by anyone’s standards.

Check out the links below for more information about visiting The Royal Albert Hall.

 

Official Website

 What's on at The RAH

 Pre Theatre Dining near The Royal Albert Hall

 

 

 

 

 Copyright © Ffiona Reid-Owen (2013)

 

Fish and Chips in Kensington, London

 

Growing up, fish and chips were always a treat, an occasion. Never the norm, never taken for granted and maybe because of this they have achieved an almost mythical status in my mind. It was never a case of,

 “Oh, well, let’s go to the chippie tonight for dinner.”

 Fish and chips were like a gift from the food gods.

 Now, in my adult life I still feel the same and on the occasions that I order fish and chips in a restaurant or take-away, I still have this feeling of anticipation, expecting something truly wonderful to appear.

Sadly I’m usually let down and what arrives on my plate is a poor excuse for a meal that is actually quick and simple to prepare.  First, the fish should be fresh. I like it cut thick rather than a long skinny fillet which, I find soaks up too much oil and becomes greasy. The batter should create a seal around the fish allowing it to steam inside. The batter should be crisp and golden and give way to snowy white cod or haddock, which in turn falls into thick, meaty flakes. Hand-cut, double fried chips stacked up on the plate, some homemade chunky tartare sauce and of course a good dollop of mushy peas, complete the feast.

No need for starters of desserts here.  Just enjoy with malt vinegar, ketchup and plenty of salt.

A guilty pleasure, but a pleasure nonetheless.  

 

So, try out my own take on traditional British Fish and Chips at my restuarant! 

www.ffionas.com

 

 

 Copyright © Ffiona Reid-Owen (2013)

 

Valentine’s Night at Ffiona’s

If you are thinking of spending Valentine’s Day in London, then come to Ffiona’s. Here at Ffiona’s, Kensington we take Valentine’s Day very seriously. We carefully select a menu offering our most flavoursome dishes to celebrate this special night. In addition, we have a range of vodka and Prosecco cocktails to get the evening off to a mellow start.

Valentine’s in Kensington is a romantic affair and the restaurant reflects this. It is lit with low lights and candles, there is a mixture of blues and jazz in the background and the tableware glistens, waiting for our guests. With two sittings you can choose between an early or late meal.

So, forget Paris…Valentine’s Day in London at Ffiona’s is for lovers!

 

Click here to link to the Valentine's menu

Any enquiries please contact ffiona on 0207 937 4152 or email ffiona@ffionas.com

 

 

        Valentine’s Night at Ffiona’s

        

All these wonderful dishes will be available on Valentines eve you can indulge yourselves with our specials or choose your favourites from our a la carte menu, it's your choice! Whatever you choose we will also spoil you with some of our delicious Valentine's chocolates . Book early!

 

        To begin…

• Homemade vegetable soup (v)
• Luscious king prawns, served with chilli, garlic and ginger
• Pan fried halloumi cheese with sweet tomatoes and roquette salad (v)
• Calamari in a crisp batter with a spicy tomato dip
• Pomegranate and goat’s cheese salad with pecans (v)

 

        The main event…

• Pumpkin and aubergine fritters with a spicy tomato sauce (v)
• 7oz thick cut cod steak smothered with lime and chillies, grilled and served with a fragrant herb salad
• 12oz rose veal chop, pan fried with thyme and rosemary butter
• Rump of Welsh lamb with fresh garlic and rosemary, served with homemade mint sauce
• Chicken breast stuffed with spinach and ricotta, served with a cream and garlic sauce laced with Marsala

 

        To finish…

• Raspberry and marscapone cheesecake
• Apple and blueberry crumble with ice cream or custard
• Sticky toffee pudding with vanilla ice cream
• Selection of British cheeses

 

Click here to link to the Valentine's menu

Any enquiries please contact ffiona on 0207 937 4152 or email ffiona@ffionas.com

 

 

 

 

Copyright © Ffiona Reid-Owen (2013)

FFIONA’S CHRISTMAS MENU 2012

Ffiona’s Christmas offer : all Christmas lunchtime parties will receive a whopping 20% discount off their total food bill - lunch price is only £27.20 per person!!!

 

telephone : 020 7937 4152     
email : ffiona@ffionas.com

 

We are now taking bookings for all Christmas parties.

 

Christmas menu is available on request

Christmas dinner menu £34 per person

 

FFIONA’S CHRISTMAS MENU 2012

 

TO BEGIN

Homemade  vegetable soup. (v)

Calamari  in a crisp batter with a spicy tomato dip.

Pan fried halloumi cheese with a sweet tomato and roquette salad with toasted   pine nuts. (v)

Ffiona’s homemade duck pate with cornichon and toast.

 

THE MAIN EVENT

Roasted Bronze free range turkey, with traditional homemade bread sauce, sage and onion stuffing, cranberry sauce and gravy.

Rump of Welsh lamb with rosemary and garlic, served with fresh mint sauce and redcurrant jelly.

Cod loin (7oz), smothered with fresh lime and chillies and grilled.

Roast loin of rare breed pork (Gloucester Old Spot), homemade apple sauce,

sage and onion stuffing, gravy and crackling.

Luxury nut roast with cheese and fresh herbs served with a delicious vegetarian gravy. (v)

Ffiona’s fabulous fish pie.

 

ALL THE ABOVE ARE SERVED WITH SEASONAL VEGETABLES AND

DELICIOUSLY CRISP ROAST POTATOES.

 

NB. Pasta dishes are available if required, please pre order.

 

 TO FINISH

Traditional  Christmas pudding with creamy, brandy sauce.

Apple and blueberry crumble served warm with vanilla ice cream or custard.

Sticky toffee pudding with toffee sauce and ice cream.

British cheese and biscuits.

 

Christmas dates....Closed from Monday 24th December

Re open Thursday 10th January 2013 at 6.30pm

 

 Any enquiries please contact ffiona on 0207 937 4152 or ffiona@ffionas.com

 

 

 

 

Copyright © Ffiona Reid-Owen (2012)

 

FFIONA'S THANKSGIVING DINNER MENU 2012

TO BOOK YOUR TABLE PLEASE CONTACT FFIONA ON:   TEL: 020 7937 4152  OR EMAIL ON ffiona@ffionas.com

 

VISIT OUR WEBSITE AT, www.ffionas.com

 

WE ALSO OFFER A TAKEAWAY SERVICE

 

THANKSGIVING DINNER MENU  

THURSDAY 22nd NOVEMBER 2012

£39.50 per head

 

TO BEGIN 

 

Pan fried halloumi cheese with toasted pine nuts and a

sweet tomato and roquette salad.

Calamari in a crisp batter with a spicy tomato dip.

King prawns, shell off, with chillies, ginger and garlic.

Moroccan aubergine salad, served warm with fresh mint and yoghurt dressing.

Homemade soup of the day.

 

THE MAIN EVENT 

 

Roasted free range Bronze turkey served with: creamed potatoes, roasted potatoes, winter greens and carrots, spicy, roasted pumpkin and Brussel sprouts. Accompanied by fresh sage and onion stuffing, cranberry sauce and gravy.

 

TO FINISH 

 

ffiona’s  world famous sweet potato meringue pie with vanilla ice cream.

Creamy ginger cheese cake.

Sticky toffee pudding, toffee sauce and vanilla ice cream.

Hot apple and blueberry crumble with custard or vanilla ice cream.

 

 

Copyright © Ffiona Reid-Owen (2012)

Introducing Ffiona's Best of British: an array of jolly good things that make me proud to be British

Fave British dish for happiness… fresh Devon scallops with salt and pepper and some nice fat, juicy lemon wedges.

Fave British dish for decadence... sticky toffee pudding with lashings of toffee sauce and clotted cream ice cream.

Fave British dish for comfort... pork and herb sausages with bubble and squeak and onion gravy.

Fave British cocktail... an English garden, elderflowers and fresh fruit evoke the scents of a summer's evening.

Fave British chef.... Simon Hopkinson is without doubt my favourite chef in the world. His cooking provided the inspiration for my menu and his book 'Roast chicken and other stories' is still my most used and loved cookbook. He is simply the best!
 
Fave British band and solo artist… The Clash (soundtrack to my life) and Elgar (land of hope and glory) = stirring stuff!

Fave London neighbourhood... it has to be the royal borough of Kensington and Chelsea. It is surprisingly friendly and still has a village-like feel to it, plus I haven’t been asked to vacate...as yet!  

Fave British film... has to be 'Twin Towns' starring Rhys Ifans. If you haven't seen it, you should!

Fave British celebrity who has eaten at ffionas... Frances de la Tour, one of this country's finest actresses. She is always fondly remembered as Miss Jones from Rising Damp but her talent is enormous and varied, from Shakespeare to Harry Potter.

Favourite British Olympic athlete... Shaznaze Reade = world track cyclist (BMX)

 

Copyright © Ffiona Reid-Owen (2012)

 

 

Ahoy fish and chips, and more…

Keeping Up Appearances   (1990)

Hyacinth Bucket: Emet, Elizabeth, my nautical buffet has suffered a slight setback.

Richard Bucket: I am going home.

Hyacinth Bucket: We are all going home.

Richard Bucket: And we’ll buy some fish and chips.

This quintessentially British comedy represents the perfect anecdote to any culinary disaster; in the purchase of traditional British fare otherwise known as fish and chips. Indeed Ffionas are proud to announce that we are now offering classic fish and chips on your plate, to garnish our British reputation. We love fish, thus endeavor to bring the best selection on offer depending on seasonality. Don’t forget to ask us what’s on the menu, and remember all is served with your choice of mash, new potatoes, fried potatoes, colcannon or basmati rice.

Recent jollies have included sand soles or whole plaice (fresh from New Haven), fabulously fresh South coast mackerel wrapped in crunchy oatmeal or roasted on sweet tomatoes and mustard. Yummy. Then, of course there’s floured, deep fried white bait served hot and crispy with a sprinkle of cayenne pepper. Double yummy. 

 

Of course, you can’t really write about treasures of the sea without mentioning the fantastic array of scallops from Brixham, Devon . Brixham Breakwater stretches a quarter of a mile out into Torbay and is one of the most popular angling venues in the Bay. Numerous species of sea fish can be taken both during the summer and winter months. Fish including mackerel, pollack, bass, garfish, ballen wrasse, scad and flatfish are taken from the breakwater itself, some of which land in our Kensington kitchen. 

Casting a net out towards another archetypal piece of Britain would be Ffionas special love for cockles, mussels and whelks. While you’d be hard pressed to grab a glimpse of Molly Malone sauntering past our tables, you might catch Ffiona herself humming:

 

“As she wheeled her wheel-barrow,

Through streets broad and narrow,

Crying, "Cockles and mussels, alive, alive, oh!"

 

Yet another reason to visit Ffionas :-)

 

Copyright © Ffiona Reid-Owen (2012)

The sticking power of the Great British pudding

British puddings have a long and reputable history in the kitchen. Many hark back to an era when mum wheeled out a spotted dick, while grandma whipped up jam roly poly for the family to devour.

 

Ffionas offer a veritable selection of desserts, all homemade with change from a tenner. Both the moorish apple crumble and flavoursome bread and butter puddings are both served with either vanilla ice cream or custard for a guaranteed ascension to seventh heaven. Staying true to our English sensibilities, we have a selection of British cheeses on offer too.

 The pièce de résistance, however, is our legendary and dare we say it “world renowned” sticky toffee pudding, with wholesome dollops of homespun toffee sauce and vanilla ice cream. The dessert's origins are considered a "mystery" according to the gastronomic journal, Saveur. The key story is that Francis Coulson developed and served this dessert at his Sharrow Bay Country House in the Lake District in 1960. Coulson's former protégé and chef, Juan Martin, has said that according to Coulson, the inventive idea behind the dessert was derived from the South of England.

In any case, Coulson introduced and refined the dessert to the general public, making his recipe completely accessible to all those who inquired.

However it’s not only England that has a entitlement on the concoction of the recipe. The Udny Arms Hotel in Newburgh, Aberdeenshire has claimed that it invented the pudding years earlier than anyone else has been serving it, and those living in the surrounding area cite the hotel as the birthplace of the dessert. The Saplinbrae House Hotel in Peterhead (also in Aberdeenshire) has claims of it being originated there, long before it was being sold to the public, and of it being given to people living in the house at the time.

We may never get the truth of the matter, but can be said with certainty is the sticky toffee pudding is a national treasure, and we salute it here at Ffionas. Hooray.

 

Copyright © Ffiona Reid-Owen (2012)

Ffiona's tripadvisor award 2012

 

Click here to link to Ffiona's tripadvisor page...

 

Medals in the East, Dining in the West

Yes, yes we know the focus this summer will be on the almighty Olympic hub of Stratford. Site of the gargantuan Westfield and colossal McDonalds measuring half the size of an American football field for 1500 lucky diners. However, if this all sounds rather too manic and over populated, why not dine in the West while performing ceremonials in the East?

Ffionas is located a convenient eight minute walk from Notting Hill Gate station. From there, simply nip on the Central line directly to Stratford, which usually takes a modest 28 minutes. However, certain routes may be slightly busier due to the Olympics so be sure to check here in order to plan your journey in advance.

However, a trip to London certainly wouldn’t be complete without a mooch around West London, and the pleasurable hullabaloo of Kensington itself. Indeed, the area was first mentioned in the Domesday Book of 1086 where it was written in Latin as “Chenesitone” which has been interpreted to have originally been “Kenesignetun” (Anglo-Saxon) for land or meadow way back yesteryear.

There’s probably marginally fewer meadows these days, though Ffionas is a hop, skip and jump from Hyde Park in addition to the wonderful array of boutiques, delis and shops found on Kensington Church Street.

Other highlights in the area include Holland Park (terrific picnic spot on a glorious summer’s day), Kensington Roof Gardens (where you might spot the odd flamingo or two nibbling on the grassy verge) or the expansive Whole Foods Market (where you may get lost in the delicate whiffs of gouda and edam coursing through the fragrant cheese store). In a city so diverse, fascinating and steeped in history, be sure not to miss us and West London on your sporting adventures.

 

 

Copyright © Ffiona Reid-Owen (2012)

A classic British date with Nyetimber: A sparkling alternative

When Ffionas say they do British, this is truly embodied in a proud bastion of British bubbles: Nyetimber.

All champagne comes from France? Think again. Nyetimber Rosé hails from West Sussex, one of the most prestigious vineyards in England. Even HM Queeny was quaffing Nyetimber on the Royal Barge during the pageant, plus it was served the Jubilee luncheon banquet held at the Palace of Westminster.

Nyetimber sprung up in 1988, when Stuart and Sandy Moss planted the first vine and transformed Nyetimber from a working farm to a vineyard. Their objective has always been to make sparkling wines that are individual, complex and have that sought after commodity of finesse. So expect a glass jam-packed full of flavour. The Moss’ had the foresight to realise that the UK was capable of delivering such a gift to us. Thus, the vineyard became the first in England to grow the types of grapes only found in the Champagne region.

They knew the UK was capable of this. Hence being the first in England to grow only the types of grapes allowed in the Champagne region. These types of prestigious grape varieties (Chardonnay, Pinot Noir and Pinot Meunier) established the production of high quality sparkling wine.

Indeed, there are some perks to producing wine in English pastures. Many of the antiquated rules, which exist in older wine-making regions, do not apply here. The vineyards are situated in an expanse of over 400 acres of traditional rolling English countryside chosen due their optimal conditions, more so than their exceptional beauty.

So in the words of esteemed British comedienne Victoria Wood : “Life's not fair, is it? Some of us drink champagne in the fast lane, and some of us eat our sandwiches by the loose chippings on the A597.” Don’t get stuck by the loose chippings, we’ll see you at Ffionas soon.

 

 

Images Copyright © Nyetimber

Copyright © Ffiona Reid-Owen (2012)

An Olympic cocktail challenge every Saturday

Nothing is for free, they say. Think again, sister! Introducing Bloody Mary Saturdays, where you get free cocktail of your choice with every brunch ordered.

So whilst you’re noshing on a full English breakfast, Eggs Benedict or perhaps a selection of buttermilk pancakes or waffles, how about glugging down on a Bloody Mary, which Ffionas garnish with some fresh horseradish to give this classic cocktail a real kick.  Billed as “the world’s most complex cocktail” it’s exotic blend of vodka, tomato juice, and usually other spices or flavourings such as the quintessentially English Worcestershire sauce.

However, the origin of the Bloody Mary is unclear. Bartender Fernand Petiot claimed to have invented the drink in 1921 while working at the New York Bar in Paris, which later became Harry New York Bar, a frequent Paris hangout for Ernest Hemingway  and other American expatriates. 

It’s not only Bloody Mary on the menu for your complimentary cocktail. Ffionas also serve up the classic Screwdriver, essentially freshly squeezed oranges with a bucket full of ice or the Pink Greyhound, a tangy pink grapefruit with lots of ice, served a tall glass. If your preference is bubbles, there’s Dirty, Turkish and Fruity fizz to tickle your taste buds. Yet another reason to pop down for Saturday brunch, get your coat and don’t forget to find us on Facebook.  

Copyright © Ffiona Reid-Owen (2012)

The full English Breakfast of Olympic Champions

If you’re looking for a delicious cooked breakfast in West, you won’t find much better than right here.  To those unacquainted with this English delicacy, at Ffionas a full English looks like bacon, sausage, black pudding, tomato, mushrooms, sauté potatoes, two eggs and two slices of toast.

In fact, the name “bacon and eggs” was coined by “the father of public relations” Edward Bernays  in the 1920s. To promote sales of bacon, he conducted a survey of physicians and reported their recommendations that people eat hearty breakfasts. He sent the results of the survey to 5000 physicians, along with publicity touting bacon and eggs as a hearty breakfast. Jolly good thinking.
 
Unless you’ve been hiding under a rock, you’ll know the London Olympics 2012  is just over one month away. Of course, many Olympians rely on a high protein breakfast to turbo charge their training sessions. Research has shown that high protein diet intake keeps the whole day active for you. Consuming a high protein diet can also help to build and strengthen muscles, particularly useful if you’re chomping away to be a champ. Consuming high proteins during breakfast can provide adequate supply for one day. An egg a day will give 6 grams of protein in your daily intake.

So, if you’re looking to plump up that protein and eat like a champion, Ffionas also offer the unique 2 eggs “anyway” on toast, where you can have your eggs any which way you like (ingenious!) plus add on bacon, sausage, tomato, mushroom, black pudding and smoked salmon as extras. However, if you need something “egg-trodinary” why not try Ffionas eggs benedict, an English muffin topped with either ham, bacon or smoked salmon, two poached eggs and hollandaise sauce. All served with a spot of good ole’ English banter to well and truly up your morning. The breakfast of champs? We certainly think so. Nom nom.

 

 

Copyright © Ffiona Reid-Owen (2012)

Putting the passion on your plate at Ffionas

Valentine's Day is a special time of the year, and in 2012 I want to put the fire in your belly on this love-fuelled, time-honoured occasion. We've always traditionally celebrated this romantic event, and 2012 will be no different! This year we're pushing the boat our with a scintillating menu guaranteed to warm the heart of your loved one.

Highlights from the menu include a starter of halloumi with a roquette salad, sweet tomatoes and pine nuts infused with mint, for a delicious kick! If you're after a spot of spice (to ignite those burning passions), our super-sized king prawns are coated in chillies, in addition to succulent tuna steak replete with red and green chillis, with fresh limes.

We have a range of carnivorous, pescatarian and vegetarian options to suit all palates. Deserts encompass white and milk chocolate mousse in addition to a decadent strawberry cheesecake.

Of course, our eye-wateringly delicious menu comes in at a very modest £42 per head, ensuing you it's not the bill you'll be sweating over in Kensington ;-)

Find us on Facebook, Twitter, reviews at View London or take a look at our full Valentine's menu here. We're taking bookings now, don't delay!

Ffiona's Valentine's soundtrack

soundcloud.com

Correctly identify these three tracks for 10% discount on your Valentine's Day meal. Love is the air

 

Copyright © Ffiona Reid-Owen (2012)

Valentine's at ffiona's

Click here to link to the Valentine's menu...

 

Copyright © Ffiona Reid-Owen (2012)

FFIONA’S CHRISTMAS MENU 2011

The Christmas menu is priced at £29 per person for evening parties and

we offer a 10% discount off the total food bill for all Christmas lunch parties.

 Visit our website here...

Any enquiries please contact ffiona on 0207 937 4152 or ffiona@ffionas.com

 

TO BEGIN

 Pan fried halloumi cheese with sweet tomato and rocket salad. (v)

Homemade soup of the day.  (v)

Ffiona’s duck pâté with sourdough toast and cornichons.

Calamari in a crisp batter with a spicy tomato sauce.

 

THE MAIN EVENT

Roasted Bronze turkey with bread sauce, sage and onion stuffing,

cranberry sauce and gravy. Fabulous!

Roasted pheasant with game chips, bread sauce, stuffing and braised red cabbage.

Three onion tart (garlic, sweet red onion and chives) served warm. (v).

Rump of Welsh lamb with rosemary, garlic, homemade redcurrant jelly and mint sauce.

Roasted pork loin (Gloucester Old Spot) with crackling, stuffing and apple sauce.

Pollack supreme, baked with lime and chillies or a salsa verde.

 

ALL THE ABOVE ARE SERVED WITH A SELECTION OF

BRUSSEL SPROUTS, WINTER GREENS, SPICED PUMPKIN,

CARROTS, BRAISED RED CABBAGE AND ROASTED POTATOES.

 

TO FINISH

Christmas pudding with brandy sauce.

Apple crumble with custard or ice cream.

Bread and butter pudding with custard or ice cream.

Selection of British Cheeses.

 

...We will be closed for Christmas from Saturday 24th December. 

We reopen on Friday 6th January 2012 at 6.30pm. 

 

Any enquiries please contact ffiona on 0207 937 4152 or ffiona@ffionas.com

 

 

 

Copyright © Ffiona Reid-Owen (2011)

FFIONA'S THANKSGIVING DINNER MENU 2011

TO BOOK YOUR TABLE OR YOUR TAKEAWAY PLEASE CONTACT FFIONA ON:  

TEL: 020 7937 4152  OR EMAIL ON ffiona@ffionas.com

VISIT OUR WEBSITE AT HERE...

WE ALSO OFFER A TAKEAWAY SERVICE

 

THANKSGIVING DINNER MENU  

THURSDAY 24TH NOVEMBER 2011

 

TO BEGIN 

Pan fried halloumi cheese with toasted pine nuts and a

sweet tomato and roquette salad.

Ffiona’s duck pate with toast.

King prawns, shell off, with chillies, ginger and garlic.

Moroccan aubergine salad, served warm with fresh mint and yoghurt dressing.

Homemade soup of the day.

 

 

THE MAIN EVENT 

 
Roasted free range Bronze turkey served with: creamed potatoes, roasted potatoes, winter greens and carrots, spicy, roasted pumpkin and Brussel sprouts. Accompanied by fresh sage and onion stuffing, cranberry sauce, bread sauce and gravy.

 

 

TO FINISH

 
 ffiona’s  world famous sweet potato meringue pie with vanilla ice cream.

 Sticky toffee pudding, toffee sauce and vanilla ice cream.

 Hot apple crumble with custard or vanilla ice cream.

 

 

Copyright © Ffiona Reid-Owen (2011)

Zagat review 2012

Wow we are thrilled with our Zagat review and rating for 2012.  Thank you all very much.

Click here to visit the Zagat website

 

WONDERFUL WATERMELON

Nothing says ‘summer’ better than ice cold watermelon. Ruby red and studded with ebony seeds, cut into fat wedges the juices running down your chin and dripping from your fingers. This is the stuff of childhood memories.

It’s also a great addition to summer salads and has become quite sophisticated. Available seedless, it marries well with cheese, especially blue cheeses such as Roquefort, Gorgonzola or Stilton and is a perfect in both colour and flavour with Feta cheese.

I have just added one of my favourite salads to our “Summer In The City” menu. It is a combination of ripe watermelon, sweet, cherry tomatoes, spring onions with a some salty, Greek Feta cheese and a fresh, lightly spiced dressing.

Leave out the cheese add some fresh figs and toasted sunflower seeds and you now have a vegan feast.

Watermelon grilled is also delicious. For this you need a really hot grill, you’re looking for colouring and a smoky taste, you don’t want the melon to cook. Serve it with grilled halibut or just as a salad with ripe tomatoes. The red, green, yellow and orange of the multi coloured Heritage tomatoes are perfect for this. Dress it with lemon juice, olive oil, sea salt and some aged Balsamic vinegar and some of the watermelon juices (the better the vinegar the stronger the flavour).

Whether it’s sorbet, salad, hot off the grill or just sliced into wedges, watermelon will tingle your tastebuds all summer long.

 

 

Copyright © Ffiona Reid-Owen (2011)

Review on LaineyGossip.com

Review on LaineyGossip.com

Read the review here

 

 

 

Copyright © Ffiona Reid-Owen (2011)

SING IT LOUD! - 2ND June 2011

 

Last night I saw kd lang at the Royal Festival Hall. She was accompanied  by the Sis Boom Bang and all I can say is,
“Wow!”

She was introducing her new album, “Sing it Loud” which she co wrote with Joe Pisapia, who is also one of the five, űber  talented  musicians  who make up the Sis Boom Bang. 

kd  has never been in better voice or appeared so relaxed and well, just plain happy!  She sang Leonard Cohen’s, “Hallelujah” and blew every other attempt to cover it right out of the water.  Deservedly, she got a tumultuous  standing  ovation, people were crying, it was that beautiful.
 

So good in fact that I thought I’d give you a little taste of what we
enjoyed…..

 

It was one of those special concerts that you wish would never end, but finally after three encores she left the stage. A magical evening that started on the Southbank  terrace, sipping cocktails in the sunshine  and ended on a real high. If you get the chance…..GO!

 

 

Copyright © Ffiona Reid-Owen (2011)

FFIONA’S PRESENTS : SUMMER IN THE CITY SPECIALS

 
 

The sun is shining, temperatures are soaring and finally my appetite for hearty meals is waning. I’m in the mood for sharing my food. My desire for steak and kidney pud has given way to a hankering for seafood, salads and lighter bites.  With this in mind I am launching my “SUMMER IN THE CITY SPECIALS”.

 

We will be extending our list of starters to include:

King scallops seared with lemon and garlic,

Lincolnshire asparagus grilled with fresh parmesan/hollandaise

Ffiona’s fab fishcakes (cod and sole)

Fresh buffalo mozzarella with sweet  tomatoes and basil

Grilled halloumi cheese with sweet tomatoes and toasted pine nuts.

King prawns (shell off) with chillies, lime and ginger

Fresh fig, mint and feta cheese salad with pecans and pumpkin seeds.

You may decide to forget main courses and instead just pick and mix some starters with a couple of glasses of our delicious, chilled Rosés.

 We are also offering:

Seared tuna with wasabi, Cornish megrim sole with lemon, fillets of sea bass with salsa verde and a wild rocket and fresh mint salad.

 And also introducing our fabulous new cocktail……

AN ENGLISH GARDEN, gin, elderflower, lemonade muddled with cucumber, orange and lemon. Truly delicious!

MENTION THIS ARTICLE AND TRY ONE OF MY ENGLISH GARDEN COCKTAILS ON THE HOUSE WITH YOUR MEAL.

 

Copyright © Ffiona Reid-Owen (2011)

REFURBISHMENT AT FFIONA’S

“Times they are a changin’…” sings Dylan and if anyone knows the score it’s him. Everyone wants bright and shiny these days and although I’d never go quite that far, it’s definitely time to renew, revamp and revitalise. Eighteen years of smoking, cooking and candles have taken their toll and a refurb is overdue.

I’ve chosen a beautiful, new fabric for the walls, been digging out all my old music scores for the ceiling. The carpet will be replaced by a dark wood floor and outside and in will be repainted.  The candles will stay and I’ve already installed a dimmer switch to control the lighting (what an amazing invention…who knew?).

All of the above will take place during the month of August and of course I will let you know the exact dates when I have them.

Ffionas isn’t changing, we're simply embracing the here and now, making a foray into the world of cosmetic enhancement… and having a tasteful facelift.

 

Copyright © Ffiona Reid-Owen (2011)

SPRING IS HERE….CARPE DIEM

I really wanted to write about all things Spring, Schiaparelli pink rhubarb, a beautiful plant mysteriously “forced” from the earth in dark sheds in Yorkshire. Milk fed lamb, meltingly tender, sweet and delicious served with wild garlic. Morels, sardines, native oysters, blood oranges, radish, new potatoes and asparagus. However this year I just haven’t got the same enthusiasm for eating tiny, baby lambs. It could well have something to do with Cumbria Jane*. (I can remember talking to her on the telephone and hearing the lambs she was hand rearing bleating in the background).

* All friends named Jane have a distinguishing tag i.e. Cumbria Jane lives in Cumbria, on a farm, Young Gorgeous Jane … self explanatory, Old Age Jane looks after the elderly etc…etc…

It’s the feeling of renewal that’s energizing me. Watching tightly wrapped buds of pale pink and white explode into exquisite blossoms, heavy with pollen. Shaking off our Winter coats and emerging into the sunlight.

I want to visit Greece in May and eat locally produced cheeses and honey for breakfast. Walk along beaches and pick Spring flowers from the hillsides. Eat fish, caught that morning cooked on the grill with lemon and herbs for lunch.
As I progress through life I realise more and more that we are only here for a short time and all the things we attach such value to: possessions, money, homes are just stuff that passes through our hands and lives and on and on through the lives of others.
It’s rather like a computer game, you reach Level 30 only to find that this has simply unlocked the path to the next 60 Levels!

So, as Spring emerges, dazzlingly fresh and new, embrace the feeling of wonderment and joy. Get out for a walk in the countryside or in one of our wonderful parks. Watch the watery sunlight filtering through the trees.

 

Go down to the coast, dip your foot in the icy water and feel the sand between your toes.

Spring fever is here, indulge yourself and seize the day.
 

 

Copyright © Ffiona Reid-Owen (2011)

DON’T MESS WITH MY FOOD

In my neck of the woods, fiddly food seems to be making something of a comeback. There’s an awful lot of “nestling in” and “perfumed with” knocking about again. I really thought we’d seen the last of that in our local restaurants, but two of my favourites have both caught the bug and it seems to be spreading.
Of course there are some that prefer this type of cuisine, usually women, who are enviably thin and well maintained, rather like a classic sports car.

I do however, appreciate the skill and artistry involved in producing a plate that looks full, when actually you may only have one, rather tiny, fillet of sea bream on it. No doubt though, it will be gratinéd with something obscure. Possibly  surrounded by miniscule puddles of a reduction of balsamic vinegar with shavings of parmesan. Nestling on a bed of something that will of course be perfumed with rosemary.

I know that it is said that the “eye takes the first bite” but sometimes I get dizzy and my eyes glaze over as I try to take it all in. I prefer simple, rustic food.

Heaven to me is a thick cut, rose veal steak, pan fried with sage and garlic, served with the meat juices from the pan and a pile of spinach. Another favourite is mackerel. I coat it in seasoned oatmeal and pan fry it, or, I halve ripe tomatoes and cook them with the mackerel adding a good squeeze of lemon, thyme and plenty of garlic. It could be some plump Devon scallops, seared in foaming butter with a little lemon, salt and pepper.

My absolute favourite is a roast dinner. Roast chicken with sage and onion stuffing, creamy bread sauce, gravy… ooh and not forgetting the crispy skin. Maybe a loin of pork, boned, stuffed and served with apple sauce and crackling. Blistered from the oven, the fat slightly sticky and salty with that unmistakable crunch. A majestic rib of beef takes some beating, cooked on the bone with Yorkshire pudding made with the beef dripping and served with freshly made creamed horseradish… I could go on and on.
To me, good, fresh food should be cooked simply and with passion and that’s a recipe I never tire of. 

 

Copyright © Ffiona Reid-Owen (2011)

Ffionas, The Brunch Edition

"Ffionas, The Brunch Edition" on Musings of a W8 Housewife...

Click here to link to the article...

 

 

CALLING ALL YOU SWEETHEARTS PLEASE BE MY TWEETHEARTS!

I am now on Twitter, so come on sweethearts and be my Tweethearts.

Follow me on Twitter @ffionasnotes  and get all the daily gossip and offers straight from me to you.


- Ffiona

 

Valentine's at ffiona's

Book now for Valentine's Day, this menu will be available on Sunday 13th February as well as Monday 14th. Hope to see you then!

    

Click here to link to the Valentine's menu...

 

Copyright © Ffiona Reid-Owen (2011)

Bloody Mary Saturdays

 Free cocktail of your choice with every brunch....every Saturday!

View the brunch menu here...

 

Copyright © Ffiona Reid-Owen (2011)