Food

Hawksmoor is the finest steak chain in London, because it lacks pretension and cares about blood. Years ago, at the Guildhall branch in a basement near Old Jewry, I ate the best breakfast of my days: hot bacon chops in a restaurant named in homage to the architect of the English Baroque. This is Dr Johnson’s steak house for populists. Further branches have sprouted in Borough, Knightsbridge, Seven Dials, Manchester and the Isle of Dogs. This was the West India docks, built with slaver gold on Stepney Marsh. When they closed in 1980, they threw up Canary Wharf, an eerie impersonation of Manhattan, which expressed all the preening blankness of

Caroline has gone on strike. At least, as far as cooking is concerned. Her case for downing spatulas is that she’s been cooking steak, chicken and bacon for my three sons and me for the best part of 25 years and, as a vegetarian, she’s had enough. Henceforth, she’s going to prepare vegetarian meals. If we’d like to share those with her she’s happy to make enough for all, but if we want something meaty we’re on our own. Now, I wouldn’t mind the occasional nut cutlet and sweet potato – I can even stomach tofu and scrambled egg. But for Caroline, a ‘vegetarian meal’ consists of a fried egg

Iam standing in my kitchen preparing kidneys for devilling. Snipping their white cores away piece by piece until they come free and I’m left with just the wibbly, burgundy kidney, ready for their spiced flour, I pause. There is no denying that even fresh raw kidneys can smell a little… challenging. And for one moment I consider skipping the whole thing and just having an unchallenging slice of toast instead. I’m so glad I didn’t. Because once cooked, kidneys are not challenging at all: they’re luscious and tender, with an earthy, gamey flavour which is almost compulsive. That robustness is actually their strength: kidneys can take bold flavours – feisty

Delamina Townhouse is on Tavistock Street in Covent Garden. It is an Israeli restaurant, and a very fine and subtle one, though Israeli restaurants are rebranding as ‘eastern Mediterranean’ these days due to growing Jew hate on London’s streets, which fills me with rage. (I am not talking about criticism of Israel. I welcome all criticism. I am a critic. I am talking about demonisation, and the glib urge to annihilation. Plenty of restaurant critics have a line on the war. I have checked.) But not enough rage to stop eating. I ate for Ukraine at Mriya in Hammersmith: now I eat here. If you think I am decadent, well,

I have never seen a baked Alaska in the wild. Have you? I knew what they looked like, of course, all meringue cheekbones and technicolor interior, but I haven’t actually come across one. For whatever reason, they seem to be an endangered species – so I took to making them myself. The pudding was invented in the 18th century by Sir Benjamin Thompson (also known as Count von Rumford), a physicist who invented the double boiler, the modern kitchen range and thermal underwear too. Thompson realised that the tiny bubbles created when you aerate egg whites to make meringue provided so much insulation that you could torch the meringue and

Josephine is a Lyonnaise bistro on the Fulham Road from Claude Bosi. It is named for Bosi’s grandmother and is that rare, magical thing: a perfect restaurant. Bosi runs Bibendum (two Michelin stars, and in Michelin House) and Brooklands at the top of the appalling Peninsula hotel (two Michelin stars). He opens a second Josephine this month in Marylebone, which needs it since the Chiltern Firehouse, always a restaurant that felt like Icarus with a kitchen, burnt down to rubble. I haven’t eaten in Brooklands – I wish the Peninsula were an island, so that it could float to Victoria and then away, being an oligarchic monstrosity. But my instinct