Shops and eateries opened up their doors onto the pavement, while the St John’s Hill road was lined with specialist food producers, live cooking demonstrations and street food stalls.

One of the highlights of the day was The Great Battersea Bake Off. Competition was stiff and the judging drew a crowd of onlookers who were eager to know the result (and snap up the remnants of the entrants’ baking efforts!).

Laura Amos of The Dessert Deli judged the winner of the brownie competition to be Rachel James’ Valencian orange and almond entry. Savannah-Rose Williams, 11 of Putney, won the children’s fairy cake competition.

I do love this photo of the junior winner (who was lucky to get Laura’s signed book as a prize!)

(L-R) MP Jane Ellison, Savannah-Rose Williams (11), & Laura Amos of The Dessert Deli

Kaosarn’s Thai dishes, Dosa Deli’s vegetarian Indian snacks, carriBBurton’s Jamaican jerk chicken, and Simmons’ sweet and savoury crepes all turned up the heat in street food offerings.

Beers flowed freely from casks and kegs in the pubs – while the stall of Battersea micro-brewer Sambrook’s were the providers of real ale. The Bloody Marys of Ben’s Canteen and the Make your own Mojito station at Jackson’s bar added an alcoholic dash of zing to proceedings! Other learned activities included food and beer pairing by Powder Keg Diplomacy – who also ran an ice cream making session and the oyster and champagne bar at Fish Club was filled with happy customers all day long!

Experience Travel, who offer bespoke holidays in Asia, delighted visitors in their courtyard with complimentary Vietnamese snacks and Bia Hoi (fresh beer!). Nearby cafe and luxury deli, Urban Gourmet, showcased their fresh bread and pastries.

The success of the event was evident as the pavements were filled with the happy faces of traders, visiting stalls, residents of the Hill and the visitors – without whom the Fabulous Feast could not have been possible.

As a little aside – which is something I hope you’ll keep between you and me…I’ve just got a new job which involves event management (especially in the Borough of Wandsworth) – hence why I was a part of The Fabulous Feast.

Thought I’d share this photo with you to show you the rest of my team…exciting times!

My new colleagues!

Where to Start

Brixton Village has been rapidly growing in size both with its increasing popularity and with new premises springing up regularly. Having lived in Brixton for a year I made it my mission to eat my way round the village, this constant growth has meant that despite my best efforts I haven’t quite managed this, although on the plus side it means I have more new places to try!

From the vast array I have tried here’s my rundown of the top spots to visit in Brixton Village:

For Lunch:

French & Grace – Serving delicious wraps packed full of halloumi or merguez, or both with tons of salad thrown in! French & Grace is great value for money and uses quality ingredients, a perfect lunch time eat!

You can read Natalie’s full review here.

Brick Box – Specialising in both sweet and savoury crepes Brick Box is a great spot to visit for lunch. A wide variety of toppings can adorn your savoury pancake from chorizo to spinach and my particular favourite, a fried egg!

BYO:

Elephant – Pakistani street food served from this tiny kitchen with seating spilling out into the market. The menu is small but this just makes the meal decisions easier and everything I tried was delicious.

Koh Sarn – Popular Thai eatery, booking ahead is definitely recommended as this place is always packed. Tasty menu of classic Thai dishes with ample outdoor seating.

Drinks:

Seven – Although Seven does serve food, and tasty tapas at that, you really go here for the drinks and the atmosphere. Cocktails are all at £5 pounds and these are unique and frequently updated. There’s a small selection of Spanish wine which is again good value as is the Spanish bottled beer on offer. Make sure to check out the upstairs area where the walls have been decorated by local artists.

Patatas bravas, Seven at Brixton

Wishbone – Fast food at its trendiest this is the South London offering from the people behind Meat Liquor and Meat Market, and this time they’ve ditched burgers in favour of fried chicken. If you want a quick bite in trendy surroundings then Wishbone is worth a visit and what’s more they have a great drinks offering. From hobo beer to design your own sourz, to my personal favourite, spiced rum and ginger beer!

Three Courser:

Cornercopia – A constantly changing menu made with local ingredients, Cornercopia is at the high end of Brixton Village eating. It’s also one of the few places you would want to go to for a full three courser. Book ahead and go with an open mind and you won’t be disappointed.

Quick Eats:

Franco Manca – Sour Dough pizza cooked in stone fire ovens, what more could you want? How about good value wine and fresh salad? You got it! Be prepared to queue although despite the size it does move quickly.

Honest Burger – In light of the horse meat scandal Honest Burger really come into their own. Tasty burgers made with quality meat and all served with the house chips that are amazing and flavoured with rosemary salt.

To be fair, it isn’t particularly taxing to get me to drink mulled wine; I had my first at the Christmas lights switch on at St John’s Hill (Wandsworth) only last Saturday. But do you know what I am really looking forwards to? The Old York Road’s White Christmas Market. I’m going to be lending a hand at the actual event and I would love to see a few friendly faces (friendly faces who will bring me hot wine will be even better).  So if you’re free on December 16th and fancy getting into the Christmas spirit with a few glasses of spiced cheers and nibbling on some mince pies, then I wholeheartedly recommend you come down to Wandsworth’s Old York Road.

There’s also going to be local traders and businesses  selling  lots of things – I’m not quite down with WHO as yet, but I’m told their wares will make ideal Christmas gifts.

Mulled wine and gifts! The perfect combination.

I’ve become increasingly attached to the quaint Old York Road after I wrote my review of Amirah’s Kitchen back in September. It’s quite a hidden little street, but with lots of independent traders and restaurants, it really does feel like you’re part of a village.

Like I say, if you’re local to the area (or even if you’re not), you’ll be warmly welcomed no matter how chilly the night is. It starts at 12pm and goes on until 5pm – come down, have a potter, buy some pressies and then get tipsy! For more information go to the Old York Road website.

What’s in a name?

Don’t judge a book by its cover.

Can’t see past the end of her nose.

I was overwhelmed with idioms. Really? Why would they call it that? It’s a terrible name. But I was there to review the place, not to pass early judgement.

The team were warm and welcoming when the Welshman and I arrived. It’s quite an unusual décor; contemporary with hints of mint green luxuriousness and an added bonus of having a stairwell full of spoons.

Yes, spoons! I thought the Greeks were known for plates? Moving on…

We opted for sharing a handful of mezze dishes, and being a fish fan, I was keen to try the calamari. Last time I had calamari, I wasn’t overwhelmed. Turns out, this was hot, had a decent crunch and the squid itself was as it should be; an initial elasticy bite that melts after first inception. Bingo. A fantastic start. I cheered a little. Woohoo!

Delightful!

Next was the feta tylixti  - feta cheese squares covered in ouzo and honey served in filo pastry parcels. Our host explained that these had been toned down for the British palate – normally the ouzo isn’t reduced as intensely in Greece. The initial bite consisted of the sticky filo – still crispy – and then the overwhelming saltiness of the feta cheese. The ouzo was much less pungent than I had initially thought – I could barely detect the aniseed which relieved a few fears. The portion was too big however; no one can honestly manage that amount of feta. If the dish was served as a smaller squares with a bit more honey to balance out the saltiness, I think I would have enjoyed it more. As it was, I wouldn’t order it again.

Feta Tylixti

The grilled halloumi (I know, more cheese) was just great. Grilled simply and dressed with a few chillies. YES!

Simple halloumi is best

Tigania xoirini, otherwise known as pork strips in retsina and cream, left much to be desired. It erred on the side of fattiness, was submerged in a very heavy, strongly herbed cream sauce – which might have been OK – only it was drenched in oil too. Cream and oil don’t mix well, so it made an unpleasant looking slick of a dish as you can see.

Tigania Xoirini

The gigandes (giant baked beans essentially) tasted a bit false. It wouldn’t have surprised me if they weren’t home made. They weren’t a high point.

Gigandes

So I’ve done all the negatives now, which leaves me with the best part of the meal. The stuffed romano peppers were so sweet and packed full of creamy spinach. Not wet and sloppy, no, but earthy with a bite. It was something so simple that gave us both a lot of pleasure. The side salad / garnish thing they were going for could’ve been skipped if I’m honest.

Stuffed romano peppers

Stuffed romano peppers

Pitta bread was very good and their melitzanosalata (aubergine dip – a bit like baba ganoush) was fresh and cut through the courses. It was easy to eat if a little under seasoned.

Although I was definitely too stuffed to eat dessert, we enjoyed galaktoboureko and some baklavas.

Dessert

As Greek As It Gets really did surprise. Fair enough, I wouldn’t necessarily suggest you take a trip there if you live in Shoreditch, but if you find yourself in west London, or live locally, and are in the mood for a great plate of calamari then you should definitely pop by. Admittedly it was a night pocked with a few bad dishes, but my overall feelings towards the place are largely positive. From my experience, I’d recommend the simpler dishes – they tend to do them well. It’s also made better with the fact that service was accompanied with a smile.

I was a guest at As Greek As It Gets.

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OOH YEAH.

So Sambrook’s (whom I have oft written about) are a Battersea-based brewery. Last month saw the launch of their new keg pale ale which was rolled out to nine different stockists (there could be more now, I’m not sure. Ask them on Twitter) in London. I know it sold out pretty darn quick at one pub in Shoreditch though. I tried the first batch of this pale ale at their Brewery Bash event back in September but since then, they’ve tweaked the recipe…the suspense is killing me.

And here it is!

Drum roll…

As you’ve probably noticed, craft keg beer (oh so popular at the moment), save for a few exceptions, has primarily been the contingent of the Americans and Europeans. But Sambrook’s have decided they’d like to try their hand at it making it, in addition to their usual cask ale. And hey – I’d like to lend a hand at trying it.

They’ve merged a traditional English cask recipe with a German lagering technique called krausening. It’s matured in a pressurised vessel for three weeks, meaning that it develops its own carbonation, yet  it retains all the flavour you expect of an English cask ale. The result is a light, fresh beer – with none of the floury / fruity aromas you get with some pale ales (not that I mind those).

Say what? They’ve only gone and opened a shop in the brewery too – you can buy a number of different beers and ales hand selected by none other than Duncan Sambrook. He’s got quite a good taste in beer, don’t you think?

Sambrook’s Brewery Shop

I didn’t have a spiritual awakening in Thailand; I was too busy eating for that to happen. Travelling to the Isaan region in the north east, completed the trip with respect to Thai cuisine. When Mekong catfish is barbecued, served with steaming sticky rice in a reed basket, with a side of som tam (a spicy salad comprised of unripe papaya) it is like eating what you’d dream of serving up to Daniel Craig if he were to attend your imaginary dinner party. Me and ‘Dan’ are pretty close* so I don’t have to imagine – I’m sure he told me once that he liked a good Laarb Gai.

Thai curry, be it green or red, is the most overdone thing in the book, right after pad Thai. I rarely make it because the sheer volume of ingredients make it a ridiculously expensive – cost per head – dish. Also I can guarantee you’ll always find, some weeks later, a lemon grass stick at the back of the fridge which is beyond redemption.

I was approached by a company called Old School Thai (presumably they had not heard about my lewd exploits in Pattaya – I jest, I jest!) who asked me to try a couple of their Thai curry pastes. They’re based around south west London, and, as as you know I’m always in the business of supporting good, local producers. Founder Brett Cowie claims his pastes will take you “on a trip back in time to Thailand when my grandma was still making curries herself”. That’s marketing speak if ever I heard it (in the day job I hear it a lot). But let’s get down to brass tacks; what we all want to know is, are they any good?

Well yes, they’re not bad. I like the idea of having something which is incredibly fresh at hand which negates those ‘bugger it’ moments when you realise you missed out ONE ingredient on your Tesco shop (you’d sworn you’d bought everything). I put together a prawn curry with the red curry paste. All the ingredients I added were some sugar snap peas, cherry tomatoes, fish sauce, kaffir lime leaves, prawns, coconut milk, chilli, Thai basil and palm sugar. Still seems like a substantial amount of ingredients – but then there’s about double that in the paste itself.

Old School Thai Red Curry Paste

Some additional ingredients

What I missed from the sauce was the rich intenseness of flavour. The packets tell you to add more paste to increase the heat; I didn’t find this. Adding more paste made the sauce darker with more floaty bits of lemon grass and galangal (etc.). It was a nice,well-rounded taste – aromatic – but I sought more of the spikes in flavour that Thai food is so famous for; the peaks of the salty, sour, and sweet. I don’t wish to convey that the sauce was un-flavoursome – it just didn’t pack a punch. My taste buds need a royally good arse kicking and the backbone of the curry paste wasn’t going to be that bully – regardless of my extra additions of lime, chilli, fish sauce and palm sugar. Milder palates would disagree, I’m sure.

Old School Thai Red Curry Paste with king prawns and sugar snap peas

The recipe card ideas which come alongside are useful are informative. I especially liked the inclusion of Tod Mun Pla infused with the Gaeng Ghet paste – fishcakes in any shape or form are consumed in abundance at mine and the Welshman’s house. This is something that I know I’ll try with Old School Thai’s pastes in future (they’ve got a reasonably long shelf life).

What we’ve got then is the raw materials for a busy person to make a decent, Thai-inspired meal. I know other food bloggers read other food blogs, and maybe Old School Thai wouldn’t be the one for them: GOD DAMN IT –  they’ll make the sauce themselves, rogue or no rogue lemon grass stalk! Even if it is just to take Instagram snaps for every stage of the recipe.

Old School Thai curry pastes can be bought online on their website or at selected stockists priced around £3.90.

I was generously given the pastes by Old School Thai.

*we’re not sadly.

Pan con ali-oli, as you great linguaphile Brits will know, is garlic mayonnaise. Except it wasn’t garlicly enough at Boqueria Tapas, there was very little flavour – even the olive oil flavour didn’t shine. I needed a bit more *hmm*. My compañera and I couldn’t find the right adjective, but we decided if there was an adjective that sounded like a growl, then that’s what the ali-oli needed. More growl please.

Pan con ali-oli

When the Calamares a la romana (deep fried squid and lemon mayonnaise) arrived, we’d almost forgotten that we’d ordered it. We were still picking at the small plates on our table anyway, so it didn’t matter too much that it had come with a substantial ‘interlude’ between the first set of tapas that had been served. Not to worry, we tucked in. The squid itself was hot and freshly cooked as it should be; tender and nothing like the Michelin-tough cephalopods I’ve had in bygone times. And by Michelin I’m referring to the rubber tyres. So far so good. There were a few little things however, the batter was a bit thin and something was lacking. When I bite into crispy fried calamari I want to jump for joy, and I just couldn’t seem to find the jump in this particular dish. I enjoyed the lemon mayonnaise dip though.

Calamares a la romana

Alcachofas salteadas con ajo, perjil y guindilla was a very, very delicious dish. It probably looks the least appealing from all the pictures I have taken, but these sautéed artichokes (served warm) with garlic, parsley and chilli were really fresh and simple. I was struck actually, at how infrequently I eat non-tinned artichokes, so much so that my brain was already expecting the vinegary sour aftermath. It didn’t materialise which made me have second thoughts: “what have I just eaten”? I almost had to do the palate equivalent of a double take. They were a lovely surprise.

Alcachofas salteadas con ajo, perjil y guindilla

The next dish was tortilla española. Could we have chosen anything less adventurous? Probably not. The Welshman sneered at me when I told him that we’d ordered it. But it’s like I said in my last post when I reviewed Amirah’s Kitchen in Wandsworth, you’ve got to check that the establishment is A. capable of the basics, and B. put through their paces. I also need to stop apologising on this blog for what I order. It’s my food and I’m darn well going to eat it.

Tortilla espanola

As the side of my fork pressed into the golden slice of egg, potato and onion, the tortilla crumbled into fluffy semi-aggregated chunks. It was a beautiful, delicate texture and I heaped the morsels into a stable triangle on my fork – like you do when you’re trying to savour every bit of sponge remaining on your plate, long after you’ve finished your allotted portion of cake. The onion, potato, eggs – yes – all the flavours came through and lived up to the very moment I’d pushed through the bronzed top of the tortilla. But hang on a second. What is that? Sweetness. Yes, really sweet! It was not like the sweetness of carbohydrate that finds its origins in a potato. Like caster sugar sweet. This was not good. I hardly ate any more after that, save for the time when I needed a second confirmation on the true seasoning of this dish.

What happened? Had the chef put sugar in instead of salt? It certainly tasted that way. Oh dear.

Patatas bravas were less disappointing. Lovely, perfectly-seasoned potatoes with a millimetre-thin crisp coating were served piping hot.  Naturally they were topped with a piquant tomato sauce (could’ve been a dab more piquant for my taste buds, but then I have an asbestos tolerance to chilli), and ali-oli. Weirdly this ali-oli had the ‘growl’ my companion and I had lamented earlier in the evening.

Patatas bravas

Selección de quesos – it’s no surprise I almost forgot to write about the selection of cheeses. They arrived very late indeed. All our plates, cutlery and empty vessels had been cleared. It was a bit odd. Again, my companion and I had forgotten about this dish – tapas is a very distracting meal and we were getting quite full.

Spanish cheese selection

I asked the waiter if he could provide an description of each of the cheeses. He did. It was vague. “This is manchego. This is goat’s cheese.”

“And what is this one please?” I enquired.

“That is blue cheese.”

Revelatory. I can see that. After he had left, my companion and I looked at each other in the eye, sighed, and then laughed out of bewilderment.

Boqueria Tapas is doing some things very well. There’s freshly prepared ingredients – as we saw with the artichokes and patatas bravas – being executed with a degree of authority. Then we see a few inconsistencies or some attention to detail which is missing – such as the calamari, and the ali-oli (I really did want to jump for that calamari, but I just couldn’t).

Then of course there are the points that I don’t want to have to dwell on, nor skip on the basis of fairness. Sweet tortilla, no thanks. Blue cheese? I know that.

The venue itself was refreshing – a little cold – but so much bigger and more contemporary than I expected; there’s a huge area downstairs which caters for parties and a day cafe annexed next door. But going big is ambitious; they need to make sure they find their growl to fill it.

I was a guest at Boqueria Tapas.

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Beer barrels – disappointingly not made of wood

Although I can feel the wind turning September ever more wintery, yesterday was a cracker of a day – sunshine with the need for a scarf. My favourite kind of weather. Hay bales and the smell of Ginger Pig sausages on the barbecue greeted the real ale fans (some of whom I have encountered before) who came to celebrate Sambrook’s successes, and four-year birthday celebrations.

Hay bales and a hoedown!

The usual favourites were on tap; Wandle, Junction, and Powerhouse Porter. Tokens could also be exchanged for the new (ish) Lavender Hill pale ale which was overly drinkable, infused with honey and had notes of orange blossom. Pumphouse Pale Ale was also a winner in my book (glass).

If I wasn’t in drinking an industrial estate in south London, I would have thought I was getting merry at a hoedown in Somerset. A live band on the back of a lorry played jigged up versions of pop tunes that made you want to squeal – yee haaw!

Thought I’d share some of the snaps with you.

A man proffering sausages

Legal tender at the brewery

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Criticise if you must but I opted for Amirah’s mixed pakora – fried potato and spinach bhajis, onion, and potato pakoras. Unadventurous? No, I beg to differ. When you’ve eaten something with great frequency, and it is that simple, it should be – well – simple. Pakoras can be monstrous in this country and in polarity also ludicrously divine. Eating something again and again gives you a benchmark; you know what to expect, its nuances and even its shortcomings. I had set Amirah’s Kitchen a challenge. The fried potato and spinach pakora was floury and moist on the inside, but getting there was the best part. The inaugural bites inward had texture and a brittle crunch which popped as your teeth anticipated the coarse, toasted coriander seeds on which your eyes had already feasted.

Amirah’s mixed pakora

Again to start; Punjabi fried fish. In detail, tilapia coated in gram flour and deep fried until it’s the colour I like my beer. Golden. In less detail. Melting gloriousness. And so good with the tamarind and mint chutney accompaniment which gave it the spicy slap round the face it could withstand. Tilapia really is a wonderful fish when fresh and well cooked. Haddock and cod really leave much to be desired with their wetness.

Fried tilapia and a spicy tamarind and mint chutney

Things done not so well? Well the onion ring in Amirah’s mixed pakora was a bit nondescript, and the batter a bit dry and thick for my liking. Plus the advertised mint chutney didn’t quite make it through the pass on this occasion which is by no means a deal breaker but it’s nice to try these things.

My main, kadhai jhinga, was small yet perfectly formed. The congruence of the red chilli, peppers, toasted coriander and the substantial, succulent prawns were not lost in a silver vat that one is often served in Friday Night Curry House X. The tiger prawns were the dish – and the thick sauce clung to them. There was no leftover watery gravy which had to be apologetically mopped up with cardboard naan. The prawns were cooked as their quality deserved. Oily? No. A very good dish, if slightly over seasoned.

Tiger prawns, ginger, chilli and crunchy peppers

Amirah’s Peshwari naan

The Welshman always chooses a lamb curry. At Amirah’s Kitchen his habitual leanings were rewarded in his rogan josh. Large hunks of bone tender lamb sat in an ochre bath of ginger, browned onion, and tomato. Robust and hearty, with only a slight hint of immiscible oil, but that’s if I am being especially fussy.

Piglet – I am. Amirah’s Kitchen was very generous and brought out desert. Shhh, don’t judge. I still had room. The warmed gajjar halwa (carrot fudge) was muted with subtleties of cardamom, and the grains of almond and pistachio gave the carrot sweet threads of texture. Served with vanilla ice cream the hot-cold combination was creamy and rounded. My initial interpretation of halwa is that it is sticky and fudgey, so I was surprised when this desert was wetter and less glutinous and cohesive. It was also not as sweet as other Indian deserts I’ve had experience of – which was no bad thing in my opinion.

Carrot, cardamon, almond, and pistachio halwa

Amirah’s Kitchen on Old York Road, Wandsworth, is trying to serve authentic Indian street food. Its lunchtime menu offers kathi rolls, shashlik, and other on-the-go bites. The starter menu also nods to the street food scene – like I said before structured, definite flavours stacked around a small bitesize centrepiece. Conquering street food is ambitious – the ingredients must stand out, be entirely fresh, and be of snack-worthy digestibility. There are reasons why Amirah’s Kitchen doesn’t continue their street food manifesto past 5pm which personally I think is a shame. If those reasons are financial or to do with turnover then that obviously must factor in the owner’s business decision, and I can completely see that, especially for a restaurant which has only been open 10 weeks.

For now Amirah’s must build its reputation as a great Indian restaurant in Wandsworth, and from the excellent standard of last night’s meal, I can see that it is doing this. The street food backbone is not lost, but ‘translated’ throughout the post-5pm mains. I mentioned beautifully-cooked tiger prawns, an emphasis on high-quality ingredients, detectable notes of individual spices – oh the ginger! Yes, it really was rather good.

I really hope Amirah’s Kitchen is able to nurture and cultivate its street food promise. There are so many ‘curry houses’ doing great curry very well. It would be a crying shame for Amirah’s to have to directly compete with them. I look forward to seeing a menu that is refined as the weeks and months pass. Street food and fast feasting really are in vogue in the foodie scene so I think they should make the most of it.

Old York Road in Wandsworth feels like a very homely place, and somewhere I would like to unearth in future. Fortunately I will be returning much sooner than I had anticipated thanks to the Old York Road Unplugged Festival which is happening this Sunday (16 September) between 11am-5pm. If I may put the plug back in for a second just to let you know that, as its name suggests, it’s a street festival with an emphasis on music. But don’t let the three music stages distract you from the tens of stalls, cask ale, street food and entertainment that will be lining this small south London street. I’m assisting with the event, and despite having to set my alarm for 4am, I am ecstatic to be part of such an occasion. Please join the Facebook group or visit Old York Road’s website to discover more.

I was a guest at Amirah’s Kitchen.

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Well, I’ve only gone and moved, haven’t I? Come March I will have lived in London three years, and in those three years I’ve hopped and skipped through five flats. You know the drill; every time we Londoners move we inevitably say “well I’m not doing that for at least another two years”.

Well that’s bullshit.

Something happens, good or bad, and we’ve got to up sticks and find another lone (cheap) corner of the Big Smoke. I had come to love Brixton a great deal since moving there in January – the sights, the sounds, the hobos and the hipsters. Times have however changed.

For one reason I find myself in a wonderful one-bedroom flat in Clapham South. The wonderful thing is that I get to live with who I want to live with, which those of you who have had the blessed experience of sharing with inordinate strangers will appreciate.

Now I have my own kitchen, my own pots and pans, a whole fridge – not just a shelf – and – look – space for this beaut!

Pretty awesome birthday present, huh?

Having your own kitchen definitely gives you back your cooking mojo.

“You know what, I think I’ll just whiz up some muffins seeing as though housemate x hasn’t gone and stole my blueberries.”

(She had a blueberry – verging on the side of fetish – addiction.)

Blueberry muffins

Or: “Bugger it. There’s feck all on telly. I think what this flat is missing is homemade bread.”

One would think I lived in a farmhouse or something…

There you go. Non-Instagramed too.

So that’s all there is to it. A new flat, a new location, a new kitchen. More cooking. Someone get me a pinny.

Better change my Twitter bio too; A Brixton dweller’s blog. Nodanymore!

If you’ve got any recommended haunts in the SW12 region, lettuce know. I’m already a fan of Balham Bowls Club; good beer.

Aye.