The week in brief
This week: interesting skies, home cooking, stuff on skewers, seafood and steak.
This week: interesting skies, home cooking, stuff on skewers, seafood and steak.
Disclosure: Alastair and I dined courtesy of Wayside Inn.
Located on a stretch of City Road that doesn’t seem to have much else around it, Wayside Inn was taken over late last year by the team behind Station Hotel. Being a big fan of Station Hotel (see posts here and here) I was pretty keen to check it out. And so when I was invited a bloggers dinner there before Christmas with stickifingers, Claire and Gem, I was a happy gal indeed.
Five reasons why brioche rocks:
1: Butter.
2: Butter.
3: Butter.
4: Butter.
5: Butter.
Need more convincing? Here’s five more reasons.
6: You can fill it with almost anything.
7: It justifies buying a stand mixer.
8: It can be sweet for dessert, or savoury for a snack.
9: It’s French for awesome. (I might’ve just made that up. Actually – I definitely made that up.)
10: It’s like bread, pastry and cake all mixed together.