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Luke Honey
London
Antiques & Fine Art Dealer and Writer. Unhealthy interest in second-hand books and unreliable cars. Loves gin and backgammon, loathes mashed potato.
Recent Activity
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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
Very kind. Taken, actually, on a bog standard little digital camera. The stones have a strange atmosphere don’t they? Quite hard to describe.
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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
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I’ve been struggling to make a decent chili for years. Back in the 90’s I spent quite a bit of my time in America, shuttling back and forth from London and New York, cataloguing auctions for Phillips on the Upper... 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.
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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
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Wishing all my readers at The Greasy Spoon a very happy Christmas and my best wishes for the New Year. A big thank you to all those who left comments or emailed me with suggestions over the year. Roll on... Continue reading
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"The mistletoe hung in the castle hall, The holly branch shone on the old oak wall...” Here’s a spooky little tale for Christmas Eve. It’s The Mistletoe Bough, a fabulous silent film from 1904, recently recovered from the dusty vaults... Continue reading
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Here’s a post I originally wrote for The Dabbler back in 2013, from a series of features on “Food in the Sixties”: Colonel Ross: Champignons? You’re paying ten pence more for a fancy French label. If you want button mushrooms... Continue reading
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“Phasianus versicolour” by William Home Lizars, circa 1840 The world is divided between those who know how to pluck pheasants, and those who don’t. That said, I rarely pluck pheasants or game now. Last year we were given a brace... Continue reading
Jane- a belated reply to your comment. Many thanks for your kind words. Always fun when readers leave comments. Doesn’t happen as often as you might think. Would love to have seen “Food Wine & Friends’, but I fear it’s now been consigned to the dustbin of television history.
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Ruth ‘Dusty’ Anderson, 1944 I used to enjoy Hallowe’en. Back in the 70’s, the British Hallowe’en was a charming, subtle affair: a ghost story read aloud at nursery school, a spooky cartoon on the BBC perhaps; bobbing for apples (remember... Continue reading
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Don’t think I’ve had a Brown Windsor Soup for a very, very long time. Trying to remember and my mind’s drawing a blank. It has a reputation. I’m thinking back to the late 1940’s or 50’s: deserted hotel restaurants; threadbare,... Continue reading
Go. Seriously sophisticated cooking here.