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Luke Honey
London
Antiques & Fine Art Dealer, Blogger and Writer. Regular columnist for Homes & Antiques magazine. 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
Have a look on Amazon UK. There are decent reproduction baskets for sale. Otherwise, for a genuine French vintage example, I would get in touch with Mikki at The Antique Kitchen: https: www.theantiquekitchen.co.uk And please tell her I sent you. Good luck! Best wishes, Luke
Personally, I would go for the silver tankard- Romantic that I am....
Toggle Commented Aug 5, 2020 on Black Velvet at The Greasy Spoon | Food & Culture
Yes. Oh yes. Idiot, Covid-brained Luke. I should have mentioned that. It’s funny how certain drinks tend to taste better in chilled metal. Ale-tastes infinitely preferable in a polished pewter tankard. Having said that, I’m not convinced that the original Brooks’s Club version was served in a tankard, as- I think- you’re supposed to be able to see the black armband effect- which, logically, has to mean a glass.
Toggle Commented Aug 3, 2020 on Black Velvet at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jul 31, 2020
I believe- I may be wrong- that it was first published in The Good Food Guide Dinner Party Book in 1971. That recipe included Campbell's Consomme Soup. The problem is that modern Campbell's isn't gelatinous enough, so none other than Simon Hopkinson updated the recipe with a leaf of gelatine.
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As I advance- tentatively- into the twilight years of Late Late Youth, I'm finding that simplicity (in all its many splendid forms) is the way forward- most especially when it comes to cocktails- and the making of. Once Upon a... Continue reading
Posted Jul 31, 2020 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jan 25, 2020
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Many years ago, in a futile attempt to get into publishing, I worked in various London bookshops, including Hatchard's in Piccadilly, and the old Foyle's in the Charing Cross Road. This was the Foyle's of the notoriously eccentric Christina Foyle... Continue reading
Posted Jan 25, 2020 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Jan 23, 2020
Down with the Roundheads! Long live the Cavaliers!
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I'm very aware that I've rather neglected The Greasy Spoon over the last few months, due to 'pressures of work'- the blogger's perennial excuse. Sorry. But I'm glad to report that I am now hard at work on a new... Continue reading
Posted Jan 22, 2020 at The Greasy Spoon | Food & Culture
Many thanks for the correction. Important to get these things right...
Hi David, and thank you for your kind words. Funnily enough I've been on instagram for a few years now (please find me!), and getting a much better response from it. But my Facebook ban has been carried through to instagram by default, so I'm blocked from putting up a direct link to The Greasy Spoon. All I can do is to point readers in the direction of the blog. It's slightly frustrating. I'm kinda fascinated by the Cradock's Georgian Dower House near Watford, of all places. Rather pretty countryside on the fringes of suburbia. You can see it from the road. Whereabouts in outer West London did you live? Outer-outer, semi-rural London has a strange captivation- we're very much in Iain Sinclair territory, I think. I've had a few comments about Dan Farson- another 20th century character. I've just discovered his autobiography on amazon. With best wishes, Luke
Dunno. But it's just occurred to me that "Fanny" has an unsavoury connotation in the world of the internet. Facebook's wretched- loathe the thing, so I'm not especially bothered- although I did have a small, perhaps older, readership through it. I'm also banned from linking the GS on instagram by default, as of course, instagram is owned by Facebook. I like instagram, although, I do sometimes wonder if it's really just a more sophisticated version of Facebook, and actually is just as tiresome as the rest. You realise, of course, that they take all our quirks and habits- and then sell them on- Big Brother style- to advertisers. We give them content for free- and they make money from it. Perhaps I should just carry on with the good old fashioned blog, enjoy writing it for its own sake: ignore the lack of comments, and ditch the rest.
Yes. Exactly. And ahead of her time. I'm also a champion of her French food which seems to have gone out of fashion. The fad for the diet of the Mediterranean peasant seems to have been with us since the 90s- and shows no indication of coming to an end. Maybe the success of Otto's restaurant in the Grays Inn Road shows that the cause is not entirely dead.
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Aug 14, 2019
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Fear of Fanny: What are you going to eat? Live ones or dead ones? Television is dead. A generalisation, of course, but if recent viewing figures are anything to go by, this could be the end of the road for... Continue reading
Posted Aug 14, 2019 at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Apr 26, 2019
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Apr 26, 2019
Couldn't agree more. It's that depressing herd mentality. And the self-obsession. So tedious.
I've been banned from Facebook. For some bizarre reason I am no longer allowed to post links to "The Greasy Spoon- Food & Culture". Not in tune with Facebook's "Community Values"- whatever that means. I have no idea why this... Continue reading
Posted Apr 23, 2019 at The Greasy Spoon | Food & Culture
I once tried it with vodka- a Hugh Fearley-Whittingstale effort, but have to say that- for me at least- it didn't work. And next year I was back to gin. I find that a teaspoon of almond essence does wonders- gives it that Amaretto kick.
Toggle Commented Apr 16, 2019 on Sloe Gin at The Greasy Spoon | Food & Culture
Luke Honey added a favorite at The Greasy Spoon | Food & Culture
Apr 15, 2019
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Gin Lane, etching & engraving by William Hogarth, 1751. I first wrote about gin back in 2007. It's almost hard to believe but that's twelve years ago. In those days, I found myself describing gin as, I quote: 'slighty old-fashioned... Continue reading
Posted Apr 15, 2019 at The Greasy Spoon | Food & Culture
Excellent news. The way ahead with Wild Garlic, I think, is not to overcook it, otherwise it goes a bit grey in colour. Delighted it worked out.