The above quote is one I often hear when drawn into discussion on my passion for the water of life. Usually I meet this with the kind of look one would give a passing Martian and a blunt, grunted, "Why?"
There are two main reasons people give for their dislike. The first is a "bad experience" in their youth. Usually this involves a party, far too much mass produced spirit from a foreign climate and often a questionable choice of romantic partner or sleeping location. Often the headache afterwards is also cited as an excuse. To these people I say grow some backbone. Youth is meant to be blighted with silliness and questionable choices. Don't let too much of a bad decision put you off a lifetime of pleasure. As Oscar Wilde said, "Everything in moderation, including moderation!"
The other main reason given is not liking the experience of drinking whisky. "It burns" is a common reaction. In that case, may I suggest cutting it with a wonderful substance (and key ingredient of whisky itself) water. Naturally, Scottish spring water is the best but in the absence of this, there's plenty of the stuff in the tap! A few drops should be enough to extinguish the worst of the fire but if you want a really easy-drinking experience then I suggest adding equal measures of whisky and water. Going off on a tangent; I have recently developed a taste (probably on the back of re-reading the Bond novels) for whisky and soda. The slight bitterness of the soda offsets the richness of the whisky nicely. This is best saved for the cheaper blends though.
Of course, beyond the sensation of drinking, there are some people who claim that they dislike the taste. Usually they are in the company of those in the above paragraph; they have only really experienced poor quality whiskies or certainly ones that are not to their taste. Scotland may be a relatively small country but the diversity of flavours in the whisky is really quite astonishing. Not liking the flavour of whisky simply means not having tasted enough.
To get an understanding of the flavours available, one needs to understand a bit about the region the whisky comes from. The Scottish Whisky Association defines a whisky region as an area with three or more distilleries. In practical terms this translates to Speyside, Highland, Lowland, Island and Islay although I (and many others) would also argue that Cambletown should also be classified as a unique region. Although it only has two distilleries, the whisky produced is delicious and has some unique characteristics. However, working within the official definitions, there are still some tangible regional markers that can be used to get an idea of what a whisky will be like.
Let's start with Speyside. As the name suggests, Speyside distilleries are the ones that border the river Spey in the North East. They are noted for their light, fruity characteristics and cover giants of the whisky industry like Glenfiddich and Glenlivet. These whiskies are regarded by some connoisseurs as the best in the world.
Next are the Highland whiskies. They tend to be sweeter in character and have a smoother, creamier mouth-feel (for example Edradour). Most highland whiskies can also be found in the East of the country.
Lowland whiskies on the other hand can be found throughout the central belt of Scotland and on into the borders. These have a dry, cerial-like quality with some people describing the flavours as almost grassy. The lowland region is also home to the only distillery in Scotland that distils it's spirit three times rather than the more conventional two. This gives the whisky a particularly smooth character.
Island whiskies, as the name suggests, are produced on the Scottish islands. Given the geographical diversity of the islands, it probably won't be a huge surprise to find out that there is also a fair range of flavours in the whisky. However the dominant flavours are smoky and peaty ones with several being quite sweet too.
The final category is Islay. Although Islay is an island, the sheer number of distilleries on it combined with their truly unique style had marked Islay out as a separate region. Whiskies from here are usually very smoky and very peaty. There is also a very salty quality; almost like seaweed being used to scent the room. They are the perfect fireside whiskies but not for the feint-hearted.
All of the descriptions I have given you so far are fairly vague and broad (not to mention entirely subjective). Naturally there is considerable variation in the flavours of the whiskies produced within a region. Otherwise, where would the fun be? The descriptions are however useful in narrowing down choices when trying to find whiskies for somebody's taste. Giving someone with a sweet tooth an Islay whisky would be a mistake! Similarly, giving someone who like dry flavours a whisky from Speyside or the Lowlands probably isn't your best bet (unless your guest is as awkward as I am. For some reason I prefer savoury flavours to eat and dry flavours to drink but most of my favourite whiskies are at the sweeter end of the spectrum).
Net outcome of this post; I urge you to go out and try as many whiskies from different regions as possible. You will see that these generalisations have some truth.
Sliante.
TFB
Friday, 11 October 2013
Saturday, 5 October 2013
The Lamb
We were lost. Very, very lost. Looking for a small country lane deep in the Oxfordshire countryside was not an easy undertaking. We eventually found where we were looking for but more interestingly, from the point of view of this post, we also stumbled across a rather charming country pub. The pub in question was the Lamb in Little Milton.
It first attracted out attention by virtue of the fact that it had a thatched roof. Quaint to the point of cliché but still rather fun. It appeared to be the social hub of a small community consisting largely of thatched buildings.
Initially we just went in for drinks. Inside I was delighted to find good ale at a reasonable price. More importantly, it had a warm and friendly atmosphere. However, while the inside was lovely, the real show-stopper was the outside. As well as the thatched roof and the ample car park there is an absolutely gorgeous garden complete with some very friendly rabbits (whose numbers bear no relation to the specials board). In the summer it's a glorious place to spend some time with a couple of pints.
Like our first contact with the Black Prince, our first contact was enough to have us wanting more. If the settings and drinks weren't enough, the menu was positively seductive. It has subsequently become a firm favourite and one of our regular haunts
Now on to the food bit; it's spectacular. Good, hearty country fare was the order of the day. It was beautifully cooked and elegantly presented. Better still, the portions were huge. There's no chance of still feeling hungry at the end of your meal! Style-wise; it is best described as exceptional home cooking. In the many meals I've had there I have had the pleasure of eating pate, lamb tagine, curry (not for the faint hearted), roast lunch and much, much more.
Another key point is the fact that it's dog friendly although beware; your dog will have to get on with Benjamin the resident, fluffy, border collie that roams around later in the evening. They will also have to cope with copious cuddles from Megan; one of the girls that works in the bar.
If you're looking for some good fun and a bit of a laugh to go with your meal then I can highly recommend the quiz that takes place on the first Thursday of every month. Prizes range from wine to bin bags via chocolate and cash. Rounds are on a variety of topics including beer and cakes, music and obscure baby photos.
So in conclusion, if you want a lovely pub in a picturesque setting with the possibility of some excellent food and the guarantee of a warm welcome then you will struggle to find somewhere better than the lamb.
TFB
It first attracted out attention by virtue of the fact that it had a thatched roof. Quaint to the point of cliché but still rather fun. It appeared to be the social hub of a small community consisting largely of thatched buildings.
Initially we just went in for drinks. Inside I was delighted to find good ale at a reasonable price. More importantly, it had a warm and friendly atmosphere. However, while the inside was lovely, the real show-stopper was the outside. As well as the thatched roof and the ample car park there is an absolutely gorgeous garden complete with some very friendly rabbits (whose numbers bear no relation to the specials board). In the summer it's a glorious place to spend some time with a couple of pints.
Like our first contact with the Black Prince, our first contact was enough to have us wanting more. If the settings and drinks weren't enough, the menu was positively seductive. It has subsequently become a firm favourite and one of our regular haunts
Now on to the food bit; it's spectacular. Good, hearty country fare was the order of the day. It was beautifully cooked and elegantly presented. Better still, the portions were huge. There's no chance of still feeling hungry at the end of your meal! Style-wise; it is best described as exceptional home cooking. In the many meals I've had there I have had the pleasure of eating pate, lamb tagine, curry (not for the faint hearted), roast lunch and much, much more.
Another key point is the fact that it's dog friendly although beware; your dog will have to get on with Benjamin the resident, fluffy, border collie that roams around later in the evening. They will also have to cope with copious cuddles from Megan; one of the girls that works in the bar.
If you're looking for some good fun and a bit of a laugh to go with your meal then I can highly recommend the quiz that takes place on the first Thursday of every month. Prizes range from wine to bin bags via chocolate and cash. Rounds are on a variety of topics including beer and cakes, music and obscure baby photos.
So in conclusion, if you want a lovely pub in a picturesque setting with the possibility of some excellent food and the guarantee of a warm welcome then you will struggle to find somewhere better than the lamb.
TFB
Monday, 30 September 2013
Home Brew
Being a keen beer drinker with a love of playing in the kitchen it was virtually inevitable that I would eventually start making my own beer. That and reasons of economy! It turns out that making one's own beer works out at about £1 per pint.
The basics turned out to be surprisingly straight forward. Furthermore, as far as specialist equipment goes, there isn't too much of that either. On the one hand this is great; my new hobby doesn't take up too much space (which my girlfriend approves of)but it does mean I have been deprived of a vast array of new toys! For very basic brewing all that is really required is a food-grade plastic bucket, a thermometer, an hydrometer, a siphon tube and some sterilising crystals. I have also chosen to bottle condition my beer so some caps and bottles (and a bottling tool) is also needed. Naturally the best way to acquire beer bottles is to drink plenty beer. It also allows one to hone one's palette!
At the moment, the brewing itself is turning out to be fairly straight forward. Admittedly this is partly due to the fact that, at the moment, I am using the "cheat's" method of pre-made, pre-hopped malt extract. All the activity needed is the addition of sugar, water and a bit of stirring. Job done.
The main reasons for opting for kits at the moment are principally lack of knowledge. I wanted to get my eye in with making something vaguely beery before playing too much myself. Secondly, the raw materials (certainly in the volumes I would be using them in) are quite hard to come by.
Unusually for me, the first time I made a brew, I followed the instructions to the letter. Hey presto, a few days later I had some brown liquid that tasted vaguely like beer. However I can report (with some degree of smugness) that the instructions weren't quite correct. The end product was a little weak for my palette making the whole brew taste a bit watered down. Also, it hadn't fully fermented by the time I transferred it to bottles (despite me leaving it for longer than the recommended length of time). Not only did this mean that some of the beer made determined bid for freedom when it was opened, it also had an overly fizzy mouth-feel more akin to champagne than beer.
More recent attempts have been much more successful. In my usual style, I started playing around with ingredients and proportions. First of all was less water. This meant the result tasted much more like beer and much less like the uriny output of a dodgy dive bar. It also resulted in the beer coming out at a rather pleasing 5% A.B.V. My second change was using normal sugar rather than brewer's sugar. My inner biologist told that they were chemically similar enough that the yeast would still be able to work and produce beer. Finally, I started leaving the mixture to ferment for at least a week. This ensures that fermentation is fully complete and yields a rich, full-bodied ale.
Obviously I wasn't happy with just one good batch so I set about trying to replicate my results. Happily this turned out to be relatively successful. A few batches later and I can usually produce a decent IPA with some confidence. My next step will be trying to obtain malted barley and hops to make the whole concoction from scratch and see if that improves the final outcome.
Cheers
TFB
The basics turned out to be surprisingly straight forward. Furthermore, as far as specialist equipment goes, there isn't too much of that either. On the one hand this is great; my new hobby doesn't take up too much space (which my girlfriend approves of)but it does mean I have been deprived of a vast array of new toys! For very basic brewing all that is really required is a food-grade plastic bucket, a thermometer, an hydrometer, a siphon tube and some sterilising crystals. I have also chosen to bottle condition my beer so some caps and bottles (and a bottling tool) is also needed. Naturally the best way to acquire beer bottles is to drink plenty beer. It also allows one to hone one's palette!
At the moment, the brewing itself is turning out to be fairly straight forward. Admittedly this is partly due to the fact that, at the moment, I am using the "cheat's" method of pre-made, pre-hopped malt extract. All the activity needed is the addition of sugar, water and a bit of stirring. Job done.
The main reasons for opting for kits at the moment are principally lack of knowledge. I wanted to get my eye in with making something vaguely beery before playing too much myself. Secondly, the raw materials (certainly in the volumes I would be using them in) are quite hard to come by.
Unusually for me, the first time I made a brew, I followed the instructions to the letter. Hey presto, a few days later I had some brown liquid that tasted vaguely like beer. However I can report (with some degree of smugness) that the instructions weren't quite correct. The end product was a little weak for my palette making the whole brew taste a bit watered down. Also, it hadn't fully fermented by the time I transferred it to bottles (despite me leaving it for longer than the recommended length of time). Not only did this mean that some of the beer made determined bid for freedom when it was opened, it also had an overly fizzy mouth-feel more akin to champagne than beer.
More recent attempts have been much more successful. In my usual style, I started playing around with ingredients and proportions. First of all was less water. This meant the result tasted much more like beer and much less like the uriny output of a dodgy dive bar. It also resulted in the beer coming out at a rather pleasing 5% A.B.V. My second change was using normal sugar rather than brewer's sugar. My inner biologist told that they were chemically similar enough that the yeast would still be able to work and produce beer. Finally, I started leaving the mixture to ferment for at least a week. This ensures that fermentation is fully complete and yields a rich, full-bodied ale.
Obviously I wasn't happy with just one good batch so I set about trying to replicate my results. Happily this turned out to be relatively successful. A few batches later and I can usually produce a decent IPA with some confidence. My next step will be trying to obtain malted barley and hops to make the whole concoction from scratch and see if that improves the final outcome.
Cheers
TFB
Monday, 23 September 2013
Loch Fyne
After my recent post singing the praises of national chain restaurants; my most recent one has turned out to be rather disappointing. The restaurant in question was the Bath branch of Loch Fyne where we stopped for some lunch when we were on a day trip.
For the uninitiated, Loch Fyne is a chain of seafood restaurants that specialise in seafood from the eponymous Scottish loch. As such the food has a strongly Scottish theme running through it. Naturally I had high hopes and I was looking forward to a taste of home. Unfortunately, things didn't quite work out that way.
My first gripe comes from our introduction. Our waitress showed us to our table before introducing herself and reeling off a spiel more suited to a pre-flight briefing. While this may be considered charming in some parts of the world, we Brits want burgers not biographies. Everyone in this act realised this and it quickly created a slightly awkward atmosphere.
Next was the food. While lunchtime set menus are never going to be mind-bendingly brilliant, this was particularly disappointing. Our starters were very tasty and decently sized, unfortunately the main courses didn't follow suit. Both were bland and under-seasoned. In addition, my plaice was prepared in such a way that it was virtually impossible to get a decent mouthful of food. The seasonal vegetable side was much the same; under seasoned, over cooked and watery.
Such was the level of our disappointment that neither of us had the slightest desire to have dessert. We agreed that none looked particularly appetising and those that looked palatable would almost certainly be a let down. Now to put this into context; separating my girlfriend from sugar is like separating a Scotsman from a fiver... theoretically possible but in practise very difficult. Not having a dessert is a big deal!
The upshot of all this is that I can't in good conscience recommend going here. Perhaps the a la carte menu would be a better bet however, given the price of the dishes on there, it is a big risk to take.
TB
For the uninitiated, Loch Fyne is a chain of seafood restaurants that specialise in seafood from the eponymous Scottish loch. As such the food has a strongly Scottish theme running through it. Naturally I had high hopes and I was looking forward to a taste of home. Unfortunately, things didn't quite work out that way.
My first gripe comes from our introduction. Our waitress showed us to our table before introducing herself and reeling off a spiel more suited to a pre-flight briefing. While this may be considered charming in some parts of the world, we Brits want burgers not biographies. Everyone in this act realised this and it quickly created a slightly awkward atmosphere.
Next was the food. While lunchtime set menus are never going to be mind-bendingly brilliant, this was particularly disappointing. Our starters were very tasty and decently sized, unfortunately the main courses didn't follow suit. Both were bland and under-seasoned. In addition, my plaice was prepared in such a way that it was virtually impossible to get a decent mouthful of food. The seasonal vegetable side was much the same; under seasoned, over cooked and watery.
Such was the level of our disappointment that neither of us had the slightest desire to have dessert. We agreed that none looked particularly appetising and those that looked palatable would almost certainly be a let down. Now to put this into context; separating my girlfriend from sugar is like separating a Scotsman from a fiver... theoretically possible but in practise very difficult. Not having a dessert is a big deal!
The upshot of all this is that I can't in good conscience recommend going here. Perhaps the a la carte menu would be a better bet however, given the price of the dishes on there, it is a big risk to take.
TB
Thursday, 19 September 2013
The Black Prince
We were at an impasse. After a wonderful trip to Blenheim Palace, it was agreed that some form of refreshment was needed. The girls, being girls, were advocating a twee tea-shop. The gentlemen understood that the only honourable way to spend a sunny weekend afternoon was in a beer garden with a pint. Fortunately, such an area had been spotted a few minutes before. However, being gentlemen, we capitulated and trudged off into a dingy world of rocking tables, slow service and stale cakes.
Eventually even the girls had to admit, grudgingly,that they were wrong and so started my first ever encounter with the subject of this post.
The Black Price is a coaching inn on the main road that runs through Woodstock going North. The building looks old but unimposing from the outside however it stands out almost instantly with a magnificent garden that has well tended flowers, Aunt Sally, plenty of seating and a river running along it's Southern border. The latter was gratefully frequented by some of the canine patrons. An additional bonus was a large car park.
The inside was equally lovely with exposed stone walls and floors. There was lots of seating round the walls and big tables to eat at. In one corner was a large open fire which looked like it made the whole building wonderfully cosy in the winter months. Two features I particularly liked were the suit of armour guarding the door (although it does have the tendency to assault one on the way to the loo) and the fact that the optics were attached directly to the wall rather than to a bar.
My initial foray into the Black Prince was simply for drinks. The bar hosts an impressive range of real ales that are very well kept and change regularly enough to stay interesting. Prices are excellent and the staff are uniformly friendly and charming. Four-legged guests are also given a warm welcome with plenty cuddles and treats which was appreciated by my girlfriend's parent's dog when he puts in an appearance.
However it is not just a drinking pub. It is a wonderful place to eat. There is an extensive menu of standard "pub grub" (pies, fish and chips, burgers, etc). Although unfussy and unpretentious, the food is always beautifully prepared with hearty portions; almost enough to sate my appetite! I have eaten there many times and each time has been an unqualified joy. Better still, the prices are extremely reasonable (usually no more than £10 for a main course) making it the perfect place to default to on the rare occasions when cooking seems like too much of a chore and the freezer is empty.
Finally for commendation is the £5 menu. It is, as the name suggests, a menu on which all the dishes cost five pounds. Somewhat unkindly I was expecting meagre portions of rubbish from this but I can happily say that I'm wrong. The portions are perfect for a hearty lunch of a light dinner and again, beautifully cooked. A fantastic example of value for money.
In conclusion; if you're in Oxfordshire and you're looking for a reasonably priced good-quality meal or even a quiet drink in a scenic setting you will struggle to beat here.
TFB
Eventually even the girls had to admit, grudgingly,that they were wrong and so started my first ever encounter with the subject of this post.
The Black Price is a coaching inn on the main road that runs through Woodstock going North. The building looks old but unimposing from the outside however it stands out almost instantly with a magnificent garden that has well tended flowers, Aunt Sally, plenty of seating and a river running along it's Southern border. The latter was gratefully frequented by some of the canine patrons. An additional bonus was a large car park.
The inside was equally lovely with exposed stone walls and floors. There was lots of seating round the walls and big tables to eat at. In one corner was a large open fire which looked like it made the whole building wonderfully cosy in the winter months. Two features I particularly liked were the suit of armour guarding the door (although it does have the tendency to assault one on the way to the loo) and the fact that the optics were attached directly to the wall rather than to a bar.
My initial foray into the Black Prince was simply for drinks. The bar hosts an impressive range of real ales that are very well kept and change regularly enough to stay interesting. Prices are excellent and the staff are uniformly friendly and charming. Four-legged guests are also given a warm welcome with plenty cuddles and treats which was appreciated by my girlfriend's parent's dog when he puts in an appearance.
However it is not just a drinking pub. It is a wonderful place to eat. There is an extensive menu of standard "pub grub" (pies, fish and chips, burgers, etc). Although unfussy and unpretentious, the food is always beautifully prepared with hearty portions; almost enough to sate my appetite! I have eaten there many times and each time has been an unqualified joy. Better still, the prices are extremely reasonable (usually no more than £10 for a main course) making it the perfect place to default to on the rare occasions when cooking seems like too much of a chore and the freezer is empty.
Finally for commendation is the £5 menu. It is, as the name suggests, a menu on which all the dishes cost five pounds. Somewhat unkindly I was expecting meagre portions of rubbish from this but I can happily say that I'm wrong. The portions are perfect for a hearty lunch of a light dinner and again, beautifully cooked. A fantastic example of value for money.
In conclusion; if you're in Oxfordshire and you're looking for a reasonably priced good-quality meal or even a quiet drink in a scenic setting you will struggle to beat here.
TFB
Sunday, 8 September 2013
Chicken and Mushroom Risotto
I haven't posted up a recipe for a while mainly as I have been playing with a lot of established favourites to make sure they are as good as they can get (in my opinion). However, the other night I made this which seemed to work first time so I'm going to make a bit of a leap of faith that it wasn't just a fluke and post it up here.
Since it's a risotto, the key thing to remember is that constant stirring and the gradual addition of the stock is the key to getting the lovely rich, creamy texture associated with risottos. The movement will cause the partial breakdown of the rice and release the starch into the dish. Obviously, the stirring part can be quite labour-intensive so I recommend finding someone of a fidgety disposition to delegate the stirring to. My girlfriend is perfect for this and is available for hire (for stirring only mind) at a reasonable hourly rate.
Ingredients:
2 medium white onions
1 medium clove of garlic
500g mixed mushrooms
1 large glass of white wine (and another for the chef. After all there is a lot of stirring)
1l chicken stock
splash of lea + perrins
1 tbsp cream cheese
200g risotto rice
1 packet of baby sweetcorns
Salt and pepper to taste
This does approx 3 - 4 main course size portions (or 2 me sized portions).
Method:
Fry the diced onions and garlic together in a little oil until the onions are thoroughly cooked and beginning to go brown.
Add the chopped mushrooms one hand-full at a time making sure all the fluid released by the mushrooms has boiled off before the next batch is added.
Stir in the chicken and seal.
Add the roughly chopped baby sweetcorns and mix.
Pour in the wine and lea + perrins then simmer until all the fluid has evapourated and the remaining residue is coating the other ingredients.
Stir in the rice and fry it in the pan for a few minutes.
Add about a quarter of the stock and allow it to be absorbed while stirring the mixture continually. Continue to add the stock gradually and allow to absorb.
After about three quarters of the stock is in, taste to check the seasoning and if the rice is cooked. Use the remaining stock as necessary to ensure the rice is fully cooked.
Once you are happy, add the cream cheese and stir thoroughly to ensure the cheese melts and is evenly distributed.
Serve!
There you go, relatively straight forward. I haven't tried it as a lunch the next day but hopefully it should acquit itself well. If you want to add some extra colour, you could always add some chopped peppers as well although be ware; the colour from the pepper does tend to leech into the mixture!
Enjoy!
TFB
Since it's a risotto, the key thing to remember is that constant stirring and the gradual addition of the stock is the key to getting the lovely rich, creamy texture associated with risottos. The movement will cause the partial breakdown of the rice and release the starch into the dish. Obviously, the stirring part can be quite labour-intensive so I recommend finding someone of a fidgety disposition to delegate the stirring to. My girlfriend is perfect for this and is available for hire (for stirring only mind) at a reasonable hourly rate.
Ingredients:
2 medium white onions
1 medium clove of garlic
500g mixed mushrooms
1 large glass of white wine (and another for the chef. After all there is a lot of stirring)
1l chicken stock
splash of lea + perrins
1 tbsp cream cheese
200g risotto rice
1 packet of baby sweetcorns
Salt and pepper to taste
This does approx 3 - 4 main course size portions (or 2 me sized portions).
Method:
Fry the diced onions and garlic together in a little oil until the onions are thoroughly cooked and beginning to go brown.
Add the chopped mushrooms one hand-full at a time making sure all the fluid released by the mushrooms has boiled off before the next batch is added.
Stir in the chicken and seal.
Add the roughly chopped baby sweetcorns and mix.
Pour in the wine and lea + perrins then simmer until all the fluid has evapourated and the remaining residue is coating the other ingredients.
Stir in the rice and fry it in the pan for a few minutes.
Add about a quarter of the stock and allow it to be absorbed while stirring the mixture continually. Continue to add the stock gradually and allow to absorb.
After about three quarters of the stock is in, taste to check the seasoning and if the rice is cooked. Use the remaining stock as necessary to ensure the rice is fully cooked.
Once you are happy, add the cream cheese and stir thoroughly to ensure the cheese melts and is evenly distributed.
Serve!
There you go, relatively straight forward. I haven't tried it as a lunch the next day but hopefully it should acquit itself well. If you want to add some extra colour, you could always add some chopped peppers as well although be ware; the colour from the pepper does tend to leech into the mixture!
Enjoy!
TFB
Thursday, 5 September 2013
Date Food
The ritual is an ancient one. A couple are taking their first faltering steps into a relationship. The first date has been successfully negotiated and subsequent encounters have not served to put either party in need of a restraining order. Things could be said to be going well.
Now comes a big hurdle. The first in a long line of firsts but with the potential of going catastrophically wrong. It is of course, the first meal out together.
The question is; where to go? Naturally you want to appear to be sophisticated with exquisite and refined taste so anywhere that serves food in a bucket (or disposable containers generally) is out. You may not be sure if your partner is particularly into food so that will probably knock out high-end multi-Michelin starred places too (and obviously, you're still at the stage where you want most of your attention to be focused on your date not your plate). Finally there's the rather awkward fiscal concern. Men especially feel an implicit social pressure to stump up for the whole shooting match so you want to avoid anywhere too outrageously expensive.
Obviously the gold standard is to have a "great little place" where the food is good, the price is reasonable and you know the staff well enough to be guaranteed a decent table or a couple of free drinks on the quiet. But what if you have just moved somewhere new or are consciously meeting on neutral territory. There's only so many "great little places" you can cultivate. Even then, your date might not like the style of food offered by them.
Perversely I think the answer is to go big. Find a national chain that does food that is good enough to be satisfying without being distracting. Chances are, you will have a more expansive menu too so your other half's tastes and dietary requirements are catered for. A wider variety of drinks might also be available, neatly circumventing the red/white debate or accusations of nefarious intent when you order a bottle rather than a glass. Cafe Rouge, Pizza Express and All Bar One are personal favourites of mine. All are reasonably sophisticated with reasonable prices, good food and not too much chance of kids/hen dos.
Once you've picked a restaurant there's always a bit of a conundrum about what to eat. Ribs, for example, cannot possibly be eaten elegantly, nor can a burger and anyone eating a pizza with a knife and fork looks like a total muppet. Plus, asking for your steak so rare that a vet could resuscitate it could well shock your other half's sensibilities. So play it safe. Avoid garlic (just in case there's the offer of more than one "dessert"), too much spice, anything too ostentatious and finger food. The latter has limited exceptions for things like tapas. In these cases, the tactile element can be quite fun. Also, be wary of tomato sauces, especially with strands of pasta. Splattering your own kit with little dots of red is bad enough but can you imagine doing it to your partner too? It would completely ruin your chances.
Finally is the thorny issue of payment. If you're not prepared to stump up fully, don't offer. Similarly, if the other party insists on splitting the bill; accept gracefully. What about vouchers? In these constrained financial times, I doubt I'm alone in thinking that it is acceptable to use them. You could always discreetly excuse yourself and settle up with them when out of earshot. Either that or use a trip to the loo as opportune cover. Either way, they don't need to be any the wiser and you don't have to reveal your tactics unless they really are insisting on splitting the bill at which point keeping in the dark starts to become morally dubious..
So there we have it. My guide to the potentially fraught world of going out to eat on dates. I'm interested to hear of any other favourite standby places people have.
TFB
Now comes a big hurdle. The first in a long line of firsts but with the potential of going catastrophically wrong. It is of course, the first meal out together.
The question is; where to go? Naturally you want to appear to be sophisticated with exquisite and refined taste so anywhere that serves food in a bucket (or disposable containers generally) is out. You may not be sure if your partner is particularly into food so that will probably knock out high-end multi-Michelin starred places too (and obviously, you're still at the stage where you want most of your attention to be focused on your date not your plate). Finally there's the rather awkward fiscal concern. Men especially feel an implicit social pressure to stump up for the whole shooting match so you want to avoid anywhere too outrageously expensive.
Obviously the gold standard is to have a "great little place" where the food is good, the price is reasonable and you know the staff well enough to be guaranteed a decent table or a couple of free drinks on the quiet. But what if you have just moved somewhere new or are consciously meeting on neutral territory. There's only so many "great little places" you can cultivate. Even then, your date might not like the style of food offered by them.
Perversely I think the answer is to go big. Find a national chain that does food that is good enough to be satisfying without being distracting. Chances are, you will have a more expansive menu too so your other half's tastes and dietary requirements are catered for. A wider variety of drinks might also be available, neatly circumventing the red/white debate or accusations of nefarious intent when you order a bottle rather than a glass. Cafe Rouge, Pizza Express and All Bar One are personal favourites of mine. All are reasonably sophisticated with reasonable prices, good food and not too much chance of kids/hen dos.
Once you've picked a restaurant there's always a bit of a conundrum about what to eat. Ribs, for example, cannot possibly be eaten elegantly, nor can a burger and anyone eating a pizza with a knife and fork looks like a total muppet. Plus, asking for your steak so rare that a vet could resuscitate it could well shock your other half's sensibilities. So play it safe. Avoid garlic (just in case there's the offer of more than one "dessert"), too much spice, anything too ostentatious and finger food. The latter has limited exceptions for things like tapas. In these cases, the tactile element can be quite fun. Also, be wary of tomato sauces, especially with strands of pasta. Splattering your own kit with little dots of red is bad enough but can you imagine doing it to your partner too? It would completely ruin your chances.
Finally is the thorny issue of payment. If you're not prepared to stump up fully, don't offer. Similarly, if the other party insists on splitting the bill; accept gracefully. What about vouchers? In these constrained financial times, I doubt I'm alone in thinking that it is acceptable to use them. You could always discreetly excuse yourself and settle up with them when out of earshot. Either that or use a trip to the loo as opportune cover. Either way, they don't need to be any the wiser and you don't have to reveal your tactics unless they really are insisting on splitting the bill at which point keeping in the dark starts to become morally dubious..
So there we have it. My guide to the potentially fraught world of going out to eat on dates. I'm interested to hear of any other favourite standby places people have.
TFB
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