When it comes to the world’s favorite cuisines, Italy is up there. I mean, they did give us pizza and pasta so it’s not hard to figure out why Italian food is so popular. But with the popularity of Italian cooking there’s also been compromise, adaptation and copycatting – and not in an ‘imitation is the sincerest form of flattery’ way either. I think any Italian would run a mile if you tried to serve them up a gloopy plate of spaghetti carbonara or a pizza topped with canned pineapple and dry pieces of ham. For this reason I’ve become very mistrusting of Italian restaurants. That was until we stumbled into Briciole.
Many of you will have read my first post about Salt back in November of last year. The Canterbury restaurant has built a great reputation for itself and its philosophy of small plates and local, seasonal produce. With a ‘restaurants to try’ list that could circumnavigate the earth, we only managed to visit Salt a second time a couple weeks ago. As always, the food was fresh, interesting and delicious. We also caught word that Emma and Lee were looking into a new place in Whitstable. Saltdog opened yesterday and is cranking out gourmet hotdogs and beer on the Whitstable seafront. So now the lucky people of Kent have not one, but two ways to enjoy the creativity of this pair and the beauty of local Kentish produce. So what are you waiting for? Continue reading
Hello? HE-LLO-OO? Anyone there? I know I’ve been MIA recently, but I hope the world hasn’t moved on too much and that there’s still someone out there who wants to hear about another great place to eat in Canterbury! Over the last few weeks I’ve been here, there and back again − actually just to California and back, but you get my drift − and I’ve been doing a lot of eating and cooking, so I have lots to share! It’s just a matter of getting the time to sit down and write. First on the list is Café Mauresque in Butchery Lane in Canterbury which we visited way back in December.
Salt – the element that brings forth and magnifies flavor. Traded for centuries and at one time more expensive than gold, salt is the one thing every good kitchen cannot be without. Basic as it is, it is essential to the enjoyment of food. Salt in Canterbury is also basic, but not in the not-trying-very-hard sort of way. It’s more like they’ve taken a restaurant and stripped it back so that no element of the building or furniture distract from the reason you are there: the food.