B E L L S’ B R O A D C A S T #2
October is well and truly in swing, ushering in darker evenings and crisper air. This time of year I love nothing more than cosy dinners in steamy-windowed restaurants, and what better place to indulge in that than my beloved neighbourhood joint - Chater’s. A couple of weeks ago I had the chance to help out on the other side of the counter - equal parts inspiring as it was groovy. Watching the chefs in action, trading tips, and navigating the frenzy of a full dinner service was like witnessing a perfectly choreographed dance. The kitchen's rhythm was infectious and made all the better by the beats of PAWSA pulsing in the background. Regardless, I left with a deeper appreciation for the artistry behind each of their plates and dining out in general.
With that in mind, this month’s Broadcast is embracing discovery, echoing my own seasonal urge to experiment (especially on the back of learning some chef tips.) While the summer might have been all about salads and simplicity, I now find myself in the mood for modern flavours and bolder textures. This edition is covering everything from fruit-laced ketchup to the innovative ways in which the culinary scene are reducing root veg to our dessert plates - don’t knock it till you try it I guess.
And because just as savoury needs a hint of sweet (I’m still undecided on its place in the realm of condiments), my new feature, The Hot Plate, is all about finding equilibrium. Simply put, this segment is dedicated to food trends, products, and concepts that are undeniably sizzling on my table and those that are gracefully fizzling out. So, settle in and savour the wonderful things that this month has to share.
Definitely Eat
Putting some ‘Skin in the Game’: Sparkling Red Revolution
Sausage Press, the trendiest keepsake guides that derive from the founders of independent lifestyle publication LOTI, have teamed up with Renegade Urban Winery to deliver Skin in the Game (2023) - a sparkling red that’s as dangerously drinkable as it is photogenic. With notes of cherry, sloe berry, and blackcurrant, this is a wine with fizz and flair (though a quick pour is key before it loses its festive sparkle). The bold design practically screams “Christmas table centerpiece,” and if the taste lives up to the look, we’ll all be petitioning to keep it around long after December.
Available for a limited time on the Delli website - purchase a bottle here before it’s gone.
Flaky Layers, Fresher Looks: Layla Bakery’s Pastry Makeover
Golborne Road’s Layla Bakery has stripped back its old layers and with its now third renovation has revealed something tastier than their usual delicious selection of pastries. The menu? Pure seasonal joy. Sweet highlights include an Earl Grey and bergamot pastry that’s as elegant as it sounds, while the savoury pumpkin, walnut, and pesto pastry channels peak autumnal energy. With flavours that push the boundaries on classics, Layla Bakery (and it’s new do) is worth the pilgrimage across Notting Hill.
Visit Layla, Mon-Fri (08:00-16:00) and Sun (08:00-15:00). Also, check out Layla Bakery on Instagram here for your daily dose of mouth-watering pastry pics.
Sweet Heat: Enter Burnt Pineapple Ketchup
Yes, you read that right: pineapple in ketchup. Brought to you by Kold Sauces and Shoreditch’s own bap masters, Bangers London, this Burnt Pineapple Hot Pepper Ketchup looks like a game-changer. Launched just this week, it’s here to settle the “does pineapple belong?” debate once and for all. Drizzle it on everything from breakfast sarnies to burgers and let the sweet-heat flavour do the talking.
It’s selling fast, so be sure to snatch some up before it's gone. Available exclusively on Delli now.
Please Don’t Eat (Yet Still Devour)
Just when consuming food wasn’t enough, in between mealtimes mainly involves consuming food (content). I must admit, not as tasty, maybe as mouthwatering though.
The Pop-Up Worth Popping Into: Jawns London x Binch
Formerly Allkaps Slices and Pies, @jawnslondon is back and putting the funkiest flavours between their dreamy, seeded rolls every Friday and Saturday at Hackney’s beloved bottleshop @binch_london. Expect sandwiches with serious groove and a frequently updated menu.
My Menu Highlights?
Look no further than the “My Hoagie Vinny”: double pork trouble (coppa and garlic salami), provolone, crisp lettuce, onions, and a mouth-watering muffaletta spread. A grown-up olive salsa that brings everything together—one bite, and you’re hooked.
Be sure to check out the pop-up while it’s still around: Fri 11:00-15:00 & Sat 11:00-14:30.
The Big Blue Book of Mangal Magic: Recipes and Stories from Mangal II
Think of this as your “little blue book” of the Dirik family’s Turkish, cooking secrets. Brothers Ferhat and Sertaç Dirik have captured the rich legacy of Dalston’s iconic Mangal 1 and 2 in a stunning cobalt cookbook that’s equal parts recipe collection, memoir, and photographic journey. Their father, Ali Dirik, an immigrant and pioneer for the Turkish cooking scene in London, opened the first Ocakbasi grill in Dalston in 1991 (Mangal 1) - a daring tribute to his homeland. Now, his sons have translated Mangal’s past into the present with a new level of precision and artistry, blending their father's original vision with the innovative, forward-thinking demands of London’s dining scene (Mangal 2).
Simply put, this cookbook is both an homage to the restaurant’s rich history and a statement of the present. In fact, it’s more than a cookbook - it’s a work of art that celebrates how family, food, and heritage can coalesce to create something enduring and exceptional. Going straight on my Santa wishlist.
You can buy ‘Mangal II: Stories and Recipes’ on Waterstones here and Amazon here.
The Opening: AngloThai
After countless pop-ups, AngloThai, the long-awaited venture from Desiree and John Chantarasak, finally finds a permanent home in Marylebone. Known for their boundary-pushing culinary style, the Chantarasak’s bring an exciting fusion of Thai heritage and British ingredients to the table. John’s menu combines bold Thai flavors with seasonal British produce, offering dishes that feel both seasonal, deeply rooted and refreshingly modern. The wine list, curated by Desiree, celebrates European bottles with “varying price points and exceptional craftsmanship.” With an open kitchen and just 50 seats, AngloThai looks to promise an intimate dining experience that balances tradition, innovation, and no more iCloud storage after you’ve finished taking a million snaps of their beautiful plates.
What to look out for?
The Ryall Farm Hogget Massaman & Black Fig, a vibrant blend of tender lamb, mutton, and Thai spices - a family affair with produce emanating from Desiree’s family farm in Dorset. And for dessert? The Carrot and Sea Buckthorn Parfait, an inventive twist on mango sticky rice. Created by reducing carrot juice to natural sugars, this dish meets the bright acidity of sea buckthorn and zesty calamansi, all balanced on a playful puffed quinoa base. Damn. Delicious.
Opening on 11th November, be sure to snap up a table here fast - they won’t hang around.
What You Should Attempt Eating
This month, I’m diving into recipes that define comfort food, just with a touch of extra indulgence. Warming, rich, and lots of textures, these dishes are perfect for those cosy November nights in.
Taking to the stage first: Deep fried bread & butter pudding with cold custard. Straight from Café Cecilia, this recipe is a tribute to jammy, indulgent comfort. Head Chef and Owner, Max Rocha, has been teasing this as a part of the restaurant’s newly-launched cookbook which shares some of the eateries cult classics. With simple ingredients and an easy method, it’s both easy to execute, budget friendly, and perfect for when you need a bowl of warmth without the fuss.
And just when jazzing up our classics in dessert form wasn’t enough, Alexandra Dudley is adding some flair to our weekly pasta rotation. Forget vodka rigatoni or jarred Bolognese, the SheerLuxe food columnist has recently shared her recipe for Brown Butter Orecchiette with Cavolo Nero, Hazelnuts, and Rosemary Pangrattato - and I’m all over it. Brown butter takes the spotlight here, lending a toasty, nutty richness that pairs beautifully with these seasonal greens. Topped with pangrattato (basically a fancy word for crispy breadcrumbs), adds the greatest aromatic crunch. Can’t wait to give this a go, I think it’ll be an absolute winner.
