Further to a comment by Mark Steel , my contention is that the Lentil Belt extends beyond Nether Edge to take in Meersbrook to the south, and Sharrow Vale to the north, in the shape of a vegan sausage, thus:

So there’s really still restos in Manchester that have a separate ‘Chinese’ menu? I’m imagining an alternate reality Go For an English sketch, where a bunch of adventurous gourmets hanker after the secret ‘English’ menu, containing extra bland, texturally banal nursery slop 😛

Went too hard at Tramlines Saturday, but desi breakfast saved the day on Sunday morning. Lovely people, brilliant cooking. What looked like someone’s grandma was making paratha in the kitchen when I went to pay.

This is a worry because it makes the university less attractive to foreign students, which in turn makes Sheffield a much less exciting place to be hungry.

Look what they took from us

Here is a link to the full description of our Head Chef job and some more pics of what I think we could be cooking with the right hire. isleofwightjobs.com/job/chefs/head…

RIP Jack Karlson

'Be not afraid of greatness. Some are born great, some achieve greatness, and others have greatness thrust upon them.' 🫡

Fuck this a brutal listen, but a necessary one if you want an idea of where hospitality is at right now

Once you learn that the chefs involved met at l’atelier Robuchon any other information is superfluous. It’s the culinary equivalent of finding musicians who were once employed by Frank Zappa

There comes a point in a chef’s career where they either burn out and go straight, or end up out to pasture at a golf club. The best part is that I get to mess around with a kitchen that has equipment, including an oven that actually does temperatures!

Whereas Apna Style offers stellar cooking in an environment that could generously be described as no frills, Raazi brings a bit of pizazz and comfort, without compromising the skills in the kitchen, and is already hitting the similar levels of alchemy.

This week’s review: Maida Grill House, Salford, a terrific exponent of Greater Manchester’s enduring rice n’ three curry culture, and a bunch of other good things besides. All at an extremely reasonable price. theguardian.com/food/article/2…

A dark day for gastronomy, and the last chef of a legendary generation of French cooking.

Strong ‘Sheffield actually quite good now’ says person on internet who has never actually been to Sheffield vibes here: express.co.uk/news/uk/193759…

Wow Dosa may share a parade with Subway, Pound Bakery and one of central Sheffield’s 200 Greggs outlets, with an ambience to match. The difference is food made from edible ingredients and genuine pleasure, rather than despair rendered in fat and flour.

This is a long shot but does anyone have any recommendations for Corfu town? I’ll be there later today!

A Great Day in Harlem by Art Kane (1958)

This stuff from our local bakery was pretty decent, but why is going on with Greek, or rather Corfiot bread? It’s like British bread a generation or so ago before it started getting good.

In various outbreaks, like the great Di Santo Premium Sandwiches, Kerkira/Corfu’s food is as Italian, and as first rate, as its architecture: