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Joe Allen behind the bar of his New York restaurant in 2005
Credit: Jim Cooper/AP
Joe Allen, who has died aged 87, founded his first eponymous theatreland restaurant in New York in 1965 and went on to develop a restaurant empire which included the famous Joe Allen’s bar and restaurant in Covent Garden, a fashionable haunt of actors and theatre folk.
The London Joe Allen, opened by Allen’s business partner Richard Polo in 1977, became one of the most fashionable restaurants in the country, famous less for its American-style food (though its off-menu hamburgers were rated second to none) than for its laid-back New York-style ambience.
Fresh fish sausages could be the new solution for quick family dinners
Inspired by his butchering background, a London fishmonger has launched a range of fish sausages to rival the best bangers
8 February 2021 • 3:18pm
The fish sausage range at Notting Hill Fish & Meat includes cod and miso, cod and turbot, salmon, and skate and gochujang
Smeared with hot English mustard; on toast with chilli sauce; sliced and tossed into velvety fresh tagliatelle. I’m tucking into some of my favourite sausage dishes, but these aren’t made from the usual pork. Or beef. Or lamb. Or venison. Or even chicken, for that matter. These sausages are made of fish – namely salmon, cod, turbot, and skate.
But for the clammy embrace of an elderly priest, the culinary fortunes of this country might never have been the same.
As a boy of 14, Albert Roux was training for the priesthood in his native France when an unholy encounter with a smelly man of the cloth saw him switch from clerical robes to chef s whites.
It was the most providential change of direction for his adopted country, Britain, whose eating habits he would change for ever. It was also a wise decision. I would have made a very bad priest because I am was a philanderer, said the restaurateur, who has died aged 85.