likeables

bits and pieces throughout a year

Category: Delicious

Day 360: A Very Big House in the Country

“Beautifully restored the building reminds you of an English countryside described in a Charlotte Brontë novel. Manicured lawns, a gravel drive and flora and fauna highlighting the Regency Country House – there’s an air of fabulous from the outset. Instantly comfortable and impressed, I began to feel very English – so start with a glass of Gusbourne BdB 2008, a refreshing sparkling wine from Kent that befitted the light yet sophisticated interiors of the naturally lit Courtyard Bar. Scanning the drinks menu was fun, spotting libations that tickled my fancy such as the gin and tonic with balsamic vinegar and rosemary – savoury is just how I like them.”

(We Heart)

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Day 353: Cut Food

“We love you, food. But we’re so busy consuming you, that we never take the time to see what’s on the inside. Cut Food, a photo series by New York-based photographer Beth Galton, explores the innards of our meals by deliberately cutting them down the middle.”

(Foodigity)

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Day 349: The great brownie

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Day 340: M-mm-m

blueVia…

Day 339: Tomboy

“Tomboy is also a bit of a hub of non-food creativity as well – one wall is dominated by an enormous builder-baby hybrid by local street artist Drab, while another has been dedicated as an ever-changing exhibition space. Other nice touches include the space-saving vertical bike storage, some lovely old seating in pre-owned condition and the recycled brick counter-cum-speaker system (a nice bit of Tracy Chapman coming up by the looks of it). More than incidentally, our great pictures were taken by globe-trotting, skill-trading money dodger Shantanu Starick who we recently featured on his mission to travel the world using his camera skills alone.”

(We Heart)2

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Day 323: Bang on!

“Owners Simon Ward and Dennis Ferreira, who were previously comrades at fine dining spot Vue du Monde, have taken a more relaxed approach to their own venue. They talk of their food as being “fresh, simple and generous”, a description which could easily be applied to the interior design of H&T. Hanging vines and a wall of wooden slats bring the place to life, adding organic colour to the mineral canvas of marble and tile. On the menu you’ll find similarly hearty dishes – rustic with a modern twist – which can be enjoyed in three distinct rooms. The main dining hall, corridor bar and sunroom offer patrons a choice of environments, but all benefit from their fair share of light and au naturel décor. It all works very well together.”

(We Heart)1

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