This is Luke Honey's Typepad Profile.
Join Typepad and start following Luke Honey's activity
Join Now!
Already a member? Sign In
Luke Honey
Antiques & Fine Art Dealer, Blogger and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Interests: gin, rare breed chickens, old roses, ukuele
Recent Activity
A few weeks ago my friends at Grub Street publishing sent me a review copy of Robin and Caroline Weir’s Ice Creams, Sorbets & Gelati: The Definitive Guide. I knew I was going to like this book from the moment... Continue reading
Mezzotint by Philip Dawe, 1773, in the collection of the British Museum I’m convinced that the best food in the world is governed by simplicity; cooked with skill, precision and care, and presented with honesty. No flamboyant garnishes, superfluous flourishes... Continue reading
Most certainly I would include tomato ketchup. It is the Greasy Spoon, after all. I like the idea of a bottle table forest: Heinz tomato ketchup, Lea & Perrins, HP Sauce, Tabasco (Green and Red) Daddie’s sauce still made?
Of course, of course. Devilled pheasant- I had forgotten about that. And the porridge. Always eaten standing up.
Manderley: Hollywood’s evocation of the English Country House, Rebecca, 1940 Possibly one of our greatest contributions to civilisation is the idea of a proper breakfast. Personally, as much as I am a fan of all things Franco-Italian, the so-called ‘Continental’... Continue reading
What do you think about BritVic?
For several years now, I’ve had a secret hankering to join- or at least to apply for membership of- The London Whiskers Club. Beards, however, can be a risky proposition. The secret is to go for the “Rugged English Gentleman... Continue reading
Never tried it neat, but I’m sure the quality is good enough to do so. Martin Miller’s gin is incredibly smooth, and that would be another contender for the neat stakes.
I’m back, after a short break from blogging. Yesterday evening I came across Anton Mosimann’s recipe for a Thousand Islands Dressing, which had me scurrying back to the bookshelves for further research. To make the Mosimann version sieve two egg... Continue reading
No, afraid not; or at least you would get a different tasting drink. Seville Oranges are incredibly bitter in taste.
It is often said that the Veerraswamy is the oldest Indian restaurant in Britain. Well, Yes. Up to a Point, Lord Copper. It's the oldest surviving Indian restaurant in Britain. But it is thought that the very first Indian restaurant... Continue reading
Very kind. Taken, actually, on a bog standard little digital camera. The stones have a strange atmosphere don’t they? Quite hard to describe.
The Rollright Stones, photograph by Luke Honey "As Long Compton thou canst not see, King of England thou shalt not be! Rise up stick and stand still stone, For King of England thou shalt be none; Thou and thy men... Continue reading
I’ve been struggling to make a decent chili for years. Back in the 90’s I spent some time in America, shuttling back and forth from London and New York, cataloguing auctions for Phillips on the Upper East Side, then for... Continue reading
Sounds great, but wonder if the recipe needs a bit of tweaking for an amateur kitchen? They often do. Maybe cut up the meat into smaller pieces? Pass the soup through a sieve? I've always assumed that a genuine Brown Windsor should be smooth.
Steed contemplates the joy of a 1960’s Christmas, “Too Many Christmas Trees”, The Avengers, 1965. Fed up with Christmas? Had enough? Can’t wait to return to the Blacking Factory? Does the Counting House call? Funnily enough, I’m rather fond of... Continue reading