• About me ?


    Becky a 29 year old Brit , living in Bristol , United Kingdom

    Living in a studio flat in the centre of the city and working from home means I have one room in which I rest ,work and play . Kept company by my vegebox , laptop and a stack of recipe books . I love to cook with seasonal fresh and sometimes wild ingredients from my escapes to the countryside

    If you like what you see , have some suggestions please send me an email at girlinterruptedeating@gmail.com or leave a comment on my blog
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Maybe Londons not so bad…being fed by Gary Rhodes

Candles at Rhodes W1 Brasserie Bar

This week two long working days in London , but did stay at a very swanky hotel The Cumberland near Marble Arch , if you are passing could waste an hour checking out the modern art in the lobby and bar .
Very luckily dinner was provided at Rhodes W1 Brasserie and yep thats Gary Rhodes celebrity chef. On TV I find him a bit cold and clinical but thought it would be interesting to try the food , Rhodes is a champion for seasonal local food .

Menu at Rhodes W1 Brasserie Bar

The menu featured

Starter – Eggs Benedict , terrine of ham hock , butternut squash rissotto with sage and peccorino, salad with egg , endive and lardons , seared scallops with puree fennel and orange dressing

Mains – pork osso bucco ,plaice and chips , T-Bone Steak mushroom
fritters and onion marmalade, mushroom pastry with white mushroom cream
sauce , corn-fed chicken with pepper pipperade and pesto , pan -fried sea bassed with port and vinegar celeriac

Puddings featured , Passion Fruit Creme Brulee , Coffee Macaroon & Toffee Apple Cheesecake

Seared Scallops with Fennel Puree and Orange Dressing

The seared scallops with fennel puree and orange dressing were just perfect deliciously creamy with tangy dressing ,scallops are something I can never find to buy so worth having them in a restaurant

Pan Fried Fillet of Sea Bass with port and vinegar celeriac

The sea bass had the crispiest skin yes the flesh still moist it was served with a lovely port and vinegar celeriac, just got a large celeriac root via the vegebox so might have a go .

First time out with this group of colleagues and me photographing all my food proved a talking point , that and confessing in an earlier facilitation exercise “The thing you don’t know about me is I collect and photograph fungi “.

The staff were very freindly and left us to chat for 4 hours in the restaurant , I think all the good food buttered me up and I have committed to a whole load more work .

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One Response

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