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Lulu Grimes

@lulugrimes

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Food, restaurants and travel Head of brand trust @goodfoodeveryday @olivemagazine @immediatemediaco Big fan of my neighbourhood, E2.

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Part 1, London martinis of the month, October 🍁 @centanni.london @clothrestaurants @rules_restaurant @dockleyroad @topcuvee 🍸

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If you thought Tater Tot Casserole/Hotdish was the only recipe I wrote for @goodfoodeveryday, you would be wrong.

You can also find my Baked Ziti over on the site too.

Turns out, when upgraded a smidge and done well, these traditional/iconic American dishes can be exceptionally delicious, affordable and simple….so much so that Baked Ziti has managed to weasel its way back into my life after decades of dormancy.

And, like the Tater Tot Casserole, this old-school dish will now most likely be a permanent feature at my table and and in my son’s childhood food memories.

Thanks again to @lulugrimes for the commission and trip down memory lane.

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Confession: I had never tasted a tater tot casserole before @lulugrimes commissioned me to write a recipe for one this summer for @goodfoodeveryday . This was a (hot) dish unfamiliar to me despite its, like mine, Midwestern America origins.

I knew tater tots. I love tater tots. I’m writing this from my high-school bedroom in Michigan, combing through my yearbooks for photos of the cafeteria staff at @cranbrookedu @cranbrook_schools , for Betty’s jubilant face. And, eureka, I found her!

Whispers of excitement and anticipation ran through the school’s hallways when tater tots made their monthly (?) appearance. If Betty was dishing them up at Kingswood, the Cranbrook dining hall would be empty that day, the buses full of eager and hungry teens making their way across campus to gorge on the crispy fried potato delights. And, of course, if you were lucky, you’d snag a spot on Aura’s bus and she’d blast music as she drove, tapping the brakes with the beat, tapping the steering wheel with her long, manicured nails, on that five minute trip along the curves of Tamarack Way.

Tater tot day was a big day. A big, joyful, nutrient-void day. And I loved it. And I love tater tots. And now, thanks to Lulu, I also apparently love tater tot casserole— or at least my recipe for it.

Give it a try. See what memories it unleashes for you. Or what new memories it creates. My tater tot memories are Midwestern, nostalgic and hazy, but my tater tot casserole ones are fresh, British and belong now not only to me, but to my son, husband and in-laws.

Oh man. I might need to make this while I’m home in Michigan. This would actually be a perfect pre- or post-trick or treating dinner, come to think of it…..

Find my recipe for Tater Tot Casserole over on @lulugrimes Substack or the BBC Good Food website.

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Italian Cuisine, Regional Recipes, and the Food we Forget + Recipe for Pancotto with Stale Bread, Baby Broccoli, and Cannellini Beans

In this article for Good Food (formerly known as BBC Good Food) I explore what makes recipes travel, and why we overlook or even forget certain foods.

I’d love to hear your thoughts. I know this applies to many cuisines.

And there’s also my recipe for pancotto with stale bread, baby broccoli and cannellini beans.

Link to article: https://goodfoodeveryday.substack.com/p/italian-cuisine-regional-recipes

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It’s Labor Day today— the unofficial end of summer. (At least in 🇺🇸). SIGH.

We don’t have the day off here in 🇬🇧 . No BBQs. No final jumps off the dock or dives into the pool here. It’s Theo’s first day of school, instead— and that’s way more of an end-of-summer indicator than a proscription against wearing white jeans from here on out will ever be.

Anyhoo, I’ve been in the UK for nearly 13 years now, but this summer was my very first taste of Summer Pudding. And, boy oh boy, did I go all in.

It started in the South of France, poolside, with a combo of @felicitycloake and @lulugrimes recipes , an insistence by my sister on the need to use brioche (Sara was mistaken, btw) and accompanied by a minty Vienietta from the Intermarche. From then, it just spiraled, in the most fun and delicious fashion, until I reached the peak of my Summer Pudding madness, high up on Old Mission Peninsula in the late August sun.

A Michigan Summer Pudding! A triumph! A riot of flavors! A joy of colors! Pistachios! Sour cherries! Rose! Peaches! An explosion of the season that bridged worlds and traditions and ingredients. A glorious pudding that wouldn’t have been out of place at, say @quovadissoho , but was perfectly at home in a Traverse City vineyard. I made myself fucking proud, if I say so myself. And like to imagine Felicity, Lulu and maybe even @jeremyleeqv would have been proud too.

Holy deliciousness. I cannot wait for next summer to be here. I deplore the day I have to wear socks again, and I know it’s coming. And soon.

Note: I may break out my white jeans one more time this year if I can. And summer does not OFFICIALLY end for 15 more days.

Not pictured: many more puddings

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Today’s newsletter is not about a recipe.

It’s not about food, either.

It is about something a little deeper.

As many Lebanese return from their summer holidays in Lebanon, suitcases packed and memories still fresh, there is that familiar feeling of leaving Beirut behind once again , especially when the situation remains so unpredictable.

For some of us, leaving Lebanon has never simply meant getting on a plane and going home.

It means carrying a place with you.

It means remembering the houses, the gardens, the voices, the people who are no longer there, the things that have changed, and the things that somehow remain exactly as they were.

In my latest newsletter, I wrote about leaving Beirut, returning to it, and the memories that stay with us long after we have left.

It is a very personal piece. And perhaps, at this particular moment, a timely one.

If you are Lebanese, have lived away from Lebanon, have left somewhere you love, or simply understand what it means to carry a place inside you, I hope it speaks to you.

Read it on All That’s Lebanese on Substack.

And if you haven’t subscribed yet, you can subscribe for free. It means you’ll receive my newsletters directly in your inbox, sometimes recipes and food stories, and sometimes, like this one, something a little deeper.

🤍🇱🇧

#AllThatsLebanese #Lebanon #Beirut #LebaneseDiaspora #LebaneseStories

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Immensely enjoyable afternoon tasting special anchovies & recipe testing for @caldesiinmarylebone ANCHOVY DINNER on Wednesday 19 August with @katiecaldesi & head chef Mattia. The fresh stuffed anchovies waft me straight back to the Ligurian coast & served with my adaption of fennel, lemon, anchovy & mint salad tasted @cicciosultano1 @duomo_ristorante 2 ⭐️ Ragusa, Sicily. Wine matching by @pasquawines £65 including two glasses of wine. To book now https://sevn.ly/vbiivrxa or call @caldesiinmarylebone #restaurant #foodie #italianfoodlover #anchovies #august

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All things strawberry for @goodfoodeveryday @lulugrimes with thanks to
@marketfood 🍓
@bevingtonsalads 🍓
@alebanesechef 🍓
@sauceoflove 🍓
@yeschefuk 🍓
@tolhurstorganicveg @aka_mrs_tolhurst 🍓
@aliceeshields 🍓
@cammashall 🍓
@driscolls.uk 🍓
@dysonfarming 🍓

A fascinating piece to write, strawberry varieties, changes to the way they're grown, and a pick your own renaissance. Advice on how to store strawberries you may never have considered and strawberry recipes.

🔗🔗🔗 in bio takes you straight to strawberry fields. Thank you @lulugrimes for the commission.
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#strawberries #strawberry #strawberryseason #softfruit #summerfruit

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Meet my Food Matters for Food Lovers Class of 2026.

A glorious weekend at the @britishlibrary spent learning about what shapes our food and drink, and how we can incorporate more holistic thinking about impact and sustainability into our work as food lovers.

Swipe through our weekend…

We started with a tour of the Library and an overview of how to use it, including the extraordinary 65,000-volume personal collection of King George III and a look at the Guide to English Language Food Collections.

Our first guest was the brilliant @historyeats, who explored food and identity through a potted history of what we eat. I always learn as much from my guests as the class does.

Every participant took a copy home to continue the conversation at their leisure, followed by the very happy-making signing queue.

There were talks and presentations from me and practical writing exercises too, because the best work often starts when you simply get on with it.

Our second guest, @shahnaz.ahsan, shared her perspective and experience with a captivated audience who loved hearing from her.

@lulugrimes Grimes rounded off the weekend beautifully, bringing decades of food media insight and plenty of practical wisdom.

And finally… the pub, for those who fancied it. Bit of a tradition, this.

Huge congratulations to my wonderful attendees, who were engaged, enthusiastic and incredibly talented throughout. If this looks like your kind of weekend, I’d love to see you on the next one.

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Strawberry season is here.
For the piece I'm writing about strawberries for @goodfoodeveryday @lulugrimes I asked @marketfood if they'd host a tasting for me. Thank you so much Gary @bevingtonsalads, Tommy & Ellie for setting it up. I think judges had fun comparing varieties, texture, aroma, flavour. Thank you Lina @alebanesechef. Sarah @sauceoflove, Paul @yeschefhq and Alice @aliceeshields from Good Food.
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#strawberry #strawberries #strawberryseason #newcoventgardenmarket #foodwriter

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What a joy to have lunch with @chefviveksingh the ever superb @thecinnamoncollection original & share reminisces about kinder times & always looking forward, with @graceredwood @rochecom - what a history we share. Not quite as long as Gentleman’s Relish but this Gentlewoman feels the time has come to call it a day as it is now a horrid, salty, poor imitation of its original splendour first tasted in the stately home of my late grandfather-in-law as detailed in my new book ‘Consider the Anchovy: a journey in pursuit of the little fish with the big flavour’ published 23 April @headlinehome after a year long anchovy odyssey. Claudia Roden charmingly calls me a passionate anchovy missionary but certain sectors of the food writing world seem loath to let my expertise shine. It is not the first time they’ve shown their true colours. Anyway, for the record, @xantheclay modern iteration of Gentleman’s Relish sounds delicious as are my anchovy butters also included in today’s @telegraphfood feature & my book has many other modern anchovy elixirs, hacks & recipes. I am now very keen to try @jeremyrbking @simpsons1828 iteration. Have you tried it yet @elizabethmooreauthor? Meanwhile, an outstanding lunch at Cinnamon Club where I was delighted with my Masala jumbo prawns & the black lentil dal is ambrosial as is saffron & pistachio kulfi. #londonrestaurants #anchovies #gentlemansrelish #indianrestaurants

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