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Paris Rosina

@parisrosina

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The Dinner Lady
Come To My House I’ll Make You Fat✨
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RHU-BARBARA JELLY ON THE ROOF. ✨ by @parisrosina

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3 months ago

Supper clubs are proliferating all over London, with an ever-growing community of culinary talent throwing their hat in the ring to create the hottest dining club in the capital. We meet three chefs choosing to host supper clubs in their homes, including an ex-Dusty Knuckle head chef cooking playful classics and a Michelin-star kitchen alum serving up an 18-course meal.Read more at the link in bio. And for more food and drink features, sign up to Broadsheet London’s newsletter, also at the link in bio.📸 supplied by @parisrosina

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2 months ago

“It’s where grandeur and mundanity lock eyes.” Paris Rosina on her philosophy for living, and for building Suet Mansion. What’s your philosophy? Watch this episode in full on Substack and YouTube.Hosted and Produced by @panayiotasoutis Filmed and Edited by @willpagebrown Graphics by @sm_studio_____ by @parisrosina

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3 months ago

“I did not achieve my grand stature without more than occasionally filling my plate with salads of rich mayonnaise and reformed meat. I developed a taste for this combination as a child, when I enjoyed what I call my mother’s Shit Nineties Salad: hot-pink crab sticks, rolled-up ham, whole spring onions (white parts only!), cooked beetroots, cucumber, gherkins, pickled onions and sliced cheese (often Port Salut) oozing over the side, served with slices of French stick spread so thickly with I Can’t Believe It’s Not Butter! that taking a bite felt reminiscent of having your teeth cast in gum at the dentist. The final addition was a huge dollop of mayo or salad cream – the backbone of the plate.This salad represented a rare moment in which my mother ate a meal prepared only for herself. The ingredients would arrive in the fridge at the first sight of sunny spring, their appearance signifying that it was a day to sit in the garden and bask, eyes shut to the household chores. Her pleasure in her summer lunch is an image I will never forget.This is a more pleasant version of my mum’s dish – or at least I think it is. It’s my chunkier, more charred take on an Olivier salad (also known as a Russian salad), which I make with mortadella – a perfect ensemble of mundanity lifted with folds of creamy mustardy mayo, zingy pickles and fresh herbs. It almost always features on my dinner menus. As a maximalist, it feels like the perfect salad to me, as it calls for everything but the kitchen sink.”Today’s recipe by @parisrosina is a luxurious take on the classic Olivier salad inspired by memories of her mum’s favourite summer dish. You can read the full recipe and all the other Big Salad recipes from @nick_bramham @hettymckinnon and @boutheina.b.salem on our website or via the link in our bio. Photos by @emlibendixen and styling by @georgiasrudd by @parisrosina

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2 days ago

For the algorithm (the child I never wanted) Photo and video taken at the polish Catholic Church by @karolinabajda by @parisrosina

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10 days ago

Crying in seat 20F. Athens is a tonic for the soul. Deeply nourished by @panayiotasoutis recs.P.S So many people farting on this plane they’re calling it a pink eye by @parisrosina

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2 months ago

🎀MORTADELLA BUILDING BLOCKS OF LIFE 🎀Canapé hour with mort, quark and caviar & devilled eggs Pissaladier. by @parisrosina

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2 months ago

✨Things popped in mouths lately ✨Celebration fried chicken Fishes kisses Mullet on the roof Scampi fries and tequila Caviar and bread and butter Roasted chickenSeaside stalls finest Sam’s chicken hungover Wine. All the wine.Me. All the me. Peppered beef cooling alongside sausage bread and honey Koftdog on the roof with a milk bun Daisy filled toes by @parisrosina

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a month ago

CTMHIMYF: All good things must come to an end!*SOLD OUT*I have been having you gorgeous lot in my house for a few years now, but this year will see the last of the Come To My House I’ll Make You Fat pop ups. There have been hoards of devilled eggs, copious amounts of wine and fried potatoes with mortadella and kalamata olives on sticks every night without fail. We’ve had snogging, sleepovers and the sun joining the diners still sat at the table in the early hours of Saturday morning. Shy ones, show offs and of course loads and loads of cigs after dessert. If you’re just hearing about CTMHIMYF now, then you’re just in time - I’m doing dinners on the 13th/14th November and 4th/5th December, but my suppers in this house will not see 2027.Love ya. X by @parisrosina

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2 months ago

What I eat for breakfast with no pension plan ❤️ by @parisrosina

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3 months ago

Messy plates of lamb filo sweets in saffron honey with salted ricotta from the latest couple of dinners of CTMHIMYF. ❤️ by @parisrosina

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3 months ago

Russian salad is a perfect example of where grandeur and mundanity lock eyes. IMHO by @parisrosina

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3 months ago