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Pips Dinners

ISLINGTON BARN POP UP

EXTENDED UNTIL APRIL 20102 EVERY WEEK: FREE LUNCH FRIDAYS 12-3pm pay what you think it's worth and we give a free lunch to local pensioners FRIDAY SUPPERCLUB 8pm dinners round the Barn Table £25pp SATURDAY MARKET CAFE 12-3pm food shopping, hangover cures and family lunches SUNDAY SESSIONS Booking for BYOB 3-course Sunday Lunch at 1pm with chilled live acoustic music £25pp PLUS PRIVATE BOOKINGS 07764 336 220

"It's about the best ingredients, great food and sparkling company. We're taking our pop-up restaurant to intruiging venues, where you'll be inspired by your surroundings, challenging conversations and new ideas."
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THE DISHES I COOK

marrakech-market2
January 23rd, 2012 by Philip Dundas

Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It’s the leap of faith presented by cooking without recipes and which I write about in my book. I often genuinely don’t know exactly what I am making until finally [...] read more of this here...

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THE DARK DANGERS OF THE BAKER BOYS

boy-cooking
January 5th, 2012 by Philip Dundas

It’s a new year and everyone’s banging on about diets. So Channel 4 launches a new pie and pudding banquet. Putting aside the fact that the recent arrival of the ‘We are the Fabulous’ Baker Brothers on Channel 4 pushes me yet another two posh boys further away from telly land. Is this really the [...] read more of this here...

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COOKING WITHOUT RECIPES IN TELEGRAPH TOP 10

Daily Telegraph 26th November 2011 Page 1
November 26th, 2011 by Philip Dundas

read more of this here...

5 comments | Articles

ISLINGTON BARN

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November 9th, 2011 by Philip Dundas

Islington Barn is a one stop shop for Christmas. Here you can order your turkey, buy books gifts and order your food to be delivered to your door. Come and join us for some kids theatre, mulled wine or book a night at the PipsDish Pop Up Christmas Barn Dinners. read more of this here...

3 comments | Articles

PIPSDISH BARN SUPPERS

2barnwebpipsdishflier
November 2nd, 2011 by Philip Dundas

For those of you who enjoyed the PipsDish pop-up restaurant at The Marquess Tavern, the good news is that PipsDish is returning to Islington with a series of dates in an unusuak location for something rather sparkling over the festive period. Once again, working with my partners at Farm Direct, we’ve transformed an old Citroen [...] read more of this here...

7 comments | Articles

PHEASANT WITH BREAD SAUCE

The season for pot roasted pheasant

cooking-pheasant
October 2nd, 2011 by Philip Dundas

I suppose one of the main influences that inspired me to write Cooking without Recipes was the seemingly natural instinct my mother had in the kitchen, as she moved effortlessly around her Aga, her sleeves rolled up, barking orders to a young boy standing on a stool, to wash dishes or peel vegetables. Sometimes I [...] read more of this here...

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PIPSDISH AT THE MARQUESS TAVERN

pop-up-ad
September 18th, 2011 by Philip Dundas

These have been three exciting weeks for many reasons. First and foremost, I’ve been given the great privilege by my friends at The Marquess Tavern in Canonbury of using their kitchen and elegant restaurant for my PipsDish pop-up. The reason this is so generous is that as a successful gastro-pub, The Marquess has it’s own [...] read more of this here...

2 comments | Articles

TASTE OF THE CITY – MALTBY ST

matlby st
September 1st, 2011 by Philip Dundas

(Taken from South London Press) There has always been a strong habit and energy for market shopping all over South London. Every year a few stalls pop up somewhere or a farmer’s market locates in a new area, from Croydon to Oval and Brixton to Greenwich. The art of hunting for the best ingredients, from [...] read more of this here...

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PIPSDISH POP UP

pop-up-ad
August 24th, 2011 by Philip Dundas

PipsDish Pop Up @ The Marquess Tavern, 32 Canonbury St, Islington, London N1 2TB 14 September – 1 October Weds, Thurs, Fri, Sat @8pm As I progress my culinary adventures, learning about new ingredients and cooking for new audiences from Edinburgh to Brussels and Barcelona to London, I’m running a pop-up London restaurant, taking over [...] read more of this here...

3 comments | Articles, Dining

NEAL’S YARD CHEESE

PipsDish at the Marquess Tavern in Islington
August 16th, 2011 by Philip Dundas

Always do as you please, and send everybody to Hell, and take the consequences. Damned good rule of life. N This was the advice given to Elizabeth David by her good friend and mentor, the writer Norman Douglas. Certainly taking on the stodge of British culinary traditions after the war was a bold endeavour. Particularly [...] read more of this here...

1 comment | Articles, Eating

TASTE OF THE CITY – BLACKHEATH

blackheath
August 4th, 2011 by Philip Dundas

(Taken from South London Press) Today the once, bleak and blasted Blackheath is the perfect spot for a summer picnic or a windy walk. The wide open spaces make this the ideal place for dogs, kites and kids. And there are some excellent finds for foodies on the search for new and interesting culinary experiences. [...] read more of this here...

2 comments | Articles

TASTE OF THE CITY – CAMBERWELL

camberwell
July 6th, 2011 by Philip Dundas

(Taken from South London Press) Like many of south London’s grand suburban junctions, with main routes in all directions, Camberwell is a hugger-mugger of people, cultures and cuisines. Certainly arriving in the hectic streets around the Green you could be forgiven for passing through without stopping to explore. But you might just be surprised by [...] read more of this here...

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NEW WRITING: JAMES RAMSDEN AND VANESSA KIMBELL

books and their cooks

prepped_cover
June 16th, 2011 by Philip Dundas

Summer’s been slow in coming this year. None of the seasonal heatwave, flip-flops and shorts I’ve been patiently waiting for. Which is a bore because I’d like to have got into our little garden and done some damage to the kiwi vine that seems to be taking over the roof. Still it’s been a busy [...] read more of this here...

2 comments | Articles, Reading

REVIVING THE SALAD

Tossing ingenuity and flair in your salad bowl

the art of great salad recipes
May 26th, 2011 by Philip Dundas

You can really let your imagination loose on salads. You can compose anything you want, from recreating a standard hot dish as a salad to combining the bizarre and the sublime in hitherto unknown combinations. read more of this here...

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‘TROUBLE’ BY LYNNE REES

This month's guest writer

Documents
May 6th, 2011 by Philip Dundas

I learnt the secret of a good Bolognese sauce from a man who looked like George Best. It was 1979. I met him at the bar of Lord’s Discotheque in St. Helier, Jersey . He said his name was Joe, that he drove tourist coaches for a living and he came from Argentina . I [...] read more of this here...

1 comment | Articles, Reading

‘MAKING CAKE’ BY JASMINE GARTNER

This month's Tell Your Story is from my good friend Jasmine Gartner who makes the most fabulous macaroons

Jasmine on Canal
March 2nd, 2011 by Philip Dundas

Ask me to create something in the kitchen that entails sticking precisely to a recipe, and I can’t help but improvise. I’m the kind of person who thinks a “pinch,” a “handful,” and “until it looks right” are actual measurements. My sister, Marieke, on the other hand, is a scientist in the kitchen. Everything she makes a second time reliably turns out the way it did the first time read more of this here...

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HOW TO EAT CHEESE

Review of Androuet at Spitalfields Market

androuet
February 8th, 2011 by Philip Dundas

Cheese is like wine, so much is it an expression of the combination of where it comes from, the natural and human processes it undergoes, the maturation and ultimately the circumstances under which it is relished by the human palate. And no-one has enthused me with such passion for this noble product more than Alexandre Guarneri, the owner of Androuet in Spitalfields Market. read more of this here...

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MAKING HAGGIS FOR BURNS’ NIGHT

haggis-pipsdish
January 23rd, 2011 by Philip Dundas

As Burns’ Night comes round again, the wheels of the Haggis industry turn fast and furious. Orders at home and from around the world need to be met. Burns Suppers are held from Bergen to Sau Paulo and the ‘ great chieftan o’ the puddin’ race’ is after all the most important guest.Where  normally the [...] read more of this here...

2 comments | Articles, Cooking , ,

PUY LENTIL DAL AND CHARD

puy-lentil-prawn-dal
October 24th, 2010 by Philip Dundas

A quick and easy recipe for using puy lentils with a bit of spice read more of this here...

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‘NEW COOK’ BY BHUPEN THAKKER

October 8th, 2010 by Philip Dundas

From time to time, Pips Dish will publish articles and posts from guest writers. New Cook is an excerpt from “New Gandhi, New Krishna, New Princess and 3 others” by Bhupen Thakker. I think the first point for life, for me, is “being grateful”. I like that feeling of  positivity when I think of the [...] read more of this here...

3 comments | Articles

LATE SUMMER WINES

Three top drops for your table

chenin-blanc-grapes
August 17th, 2010 by Philip Dundas

I don’t know much about wine, except what I like. And that I like to cook with it. This page is to showcase and recommend the wines I’m drinking at the moment and am introduced to by those who know much more than I do. This month, I am dedicating this page to my late [...] read more of this here...

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GINGER AND CORIANDER BEEF STIR-FRY

August 13th, 2010 by Philip Dundas

In a pestle and mortar pound fresh chopped ginger, soy sauce, garlic, lime juice, green peppercorns, sliced red chilli and chopped fresh coriander. Cut a fillet steak into thin strips and marinate in this mixture for an hour. Before cooking, remove meat from sauce and pat dry. Stir fry quickly in a hot wok in [...] read more of this here...

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SILVERSIDE WITH RED CABBAGE

August 13th, 2010 by Philip Dundas

Roast Silverside with Red Cabbage Silverside isn’t always the finest cut so responds well to the added flavours of the mixture of thyme, lime juice and honey you coat it with. Roast the joint rare and when it’s done add some red wine to the roasting pan and reduce the liquid for gravy. While the beef [...] read more of this here...

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PERFECT SUMMER PICNICS

Picnics, summer pudding and skinny dipping

summer picnics by the river
July 10th, 2010 by Philip Dundas

A picnic should be organised like any other meal; with timing, balance, poise and companionable guests. And given the potential style of a picnic, an eye for detail.The flavours, textures and colours of the experience need to match the perfection of our natural surroundings. read more of this here...

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COOKING VEGETABLES

Great recipes for cooking vegetables

carrots
February 12th, 2010 by Philip Dundas

For years, the poor vegetarian has been relegated to meatless lasagne and risotto, never allowed to move beyond goat cheese tartlets. Exercise aplomb and a pioneering spirit in your culinary matchmaking. Go for things you don’t recognise or haven’t had before. There is always a literal cornucopia of new and interesting contenders. read more of this here...

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DINING

Barn Suppers 2011 008

FREE LUNCH ANYONE?

It struck me a while back when someone I know who lives in Islington said 'there's no-where to eat' in Upper St. So I walked along a couple of times and realise [...] read the complete review here...

READING

CWR-cover

COOKING WITHOUT RECIPES

Do you envy people who seem to be able to cook with effortless ease. Have you ever wanted to cook like your mother, bringing an endless variety of meals to the [...] read the complete recipe here...



COOKING

free-range-chickens

LEMON CHICKEN WITH FENNEL

I reckon we get caught in a 'sunday' roast mentality - saving the sounds and sensations for the seventh day. But roasting up in the middle of a dreary week can [...] read the complete recipe here...

EATING

marrakech-market2

THE DISHES I COOK

Quite often I am asked what sort of food I cook. After all how would you know what to expect from one of my pop-ups? It's the leap of faith presented by cooking [...] read the complete review here...


CAMPAIGNS

Screen shot 2011-10-08 at 16.51.46

FOODCYCLE

PipsDish is delighted to support the work of FoodCycle a social enterprise challenging the major issue [...] read the complete review here...

THEMES

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