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Luke Honey
London
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
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Nov 30, 2017
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It appears that the late Richard John Bingham, 7th Earl of Lucan, was a man of conservative habit. According to Patrick Marnham’s Trail of Havoc (a superb account of the sorry affair), Lucan’s two favourite dishes (as served at the... Continue reading
Posted Nov 30, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Oct 12, 2017
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Here’s another post I wrote for The Dabbler. It’s got nothing whatsoever to do with food (unless of course you happen to be a vampire) but I thought it might amuse you, especially as the American Pumpkin Festival’s just around... Continue reading
Posted Oct 12, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Sep 29, 2017
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Here’s a piece I originally wrote for The Dabbler, but I don’t think it ever appeared on The Greasy Spoon. Subscribers may have to log directly onto the Greasy Spoon website to view the videos: There was so much to... Continue reading
Posted Sep 29, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Sep 4, 2017
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Faye Dunaway as Bonnie Parker (1967) When was the first time you tasted the savoury delights of a pizza? If you’re under forty, this will probably seem like a strange question. It’s hard to get your head round now, but... Continue reading
Posted Sep 4, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Aug 20, 2017
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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
Posted Aug 20, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 14, 2017
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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
Posted Jul 14, 2017 at The Greasy Spoon | Food & Culture
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)....civilisation...is Daddie’s sauce still made?
Of course, of course. Devilled pheasant- I had forgotten about that. And the porridge. Always eaten standing up.
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
May 22, 2017
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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
Posted May 22, 2017 at The Greasy Spoon | Food & Culture
What do you think about BritVic?
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
May 18, 2017
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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
Posted May 18, 2017 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
May 4, 2017
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.
Toggle Commented May 3, 2017 on Dodd's Gin at The Greasy Spoon | Food & Culture
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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
Posted May 3, 2017 at The Greasy Spoon | Food & Culture
No, afraid not; or at least you would get a different tasting drink. Seville Oranges are incredibly bitter in taste.
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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
Posted Feb 13, 2017 at The Greasy Spoon | Food & Culture
Very kind. Taken, actually, on a bog standard little digital camera. The stones have a strange atmosphere don’t they? Quite hard to describe.