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Tyrone Eats

@tyroneeats

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Things that have been consumed by me, Tyrone - which is definitely my real name and not a pseudonym.

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Such amazing produce from Roselea Nurseries - including those outrageously good Discovery, James Grieve and Russet apples which I believe may have come via @highhousefruit as I know their delicious juices are stocked there - perhaps they may be kind enough to confirm or deny 😂. Either way they made me feel less bummed out about the end of summer, quietly content with the changing of the seasons and as always a little in awe of mama nature when you get pieces of fruit that taste like that. by @tyroneeats

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1

a year ago

As autumn sets in my mind inevitably turns back to the highlights of summer.

Much has already been written about the struggle to get a reservation at @vanderlylerestaurant . We were no different in that regard. I had been periodically checking to try and find a table here for the best part of six months, so booking a table for two in a kind of breathless flurry when it appeared out of nowhere on their reservations app felt quite exciting! Like trying to get a table at Dabbous in 2012 only without having to spend this summer having to listen to Flo Rida’s ‘Whistle’ everywhere I go.

What awaited at Vanderlyle was not an exercise in modishness or exclusivity but something really quite warm and earnest. The team were delightful and the food delicious, thoughtful and precise in execution. It’s very clear there is a strong emphasis on good sourcing here and being totally honest the food was a lot less fucked around with than I expected; in a good way. This is confident, ingredients-first cookery. Don’t get me wrong, Vanderlyle is slick and stylish but so often restaurants with similar presentation lack the heart that is so clearly evident here. No your flag-shagging uncle Terry is still not going to like it because it’s vegetarian and he’s not really found joy in much since the divorce but the rest of us have much to appreciate.

Particular praise should be reserved for the miso parfait with cherries and the courgette and beurre blanc (pictured) - having had similar dishes to both of these in the past, these iterations were right up there with the best of them. taken in Vanderlyle Restaurant by @tyroneeats

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a year ago

This little tomato and ricotta danish from the maestros at @mabelthebakery was outstanding when we drove up to Norfolk a couple of weeks ago. There should undoubtedly be more tomato breakfast pastries in summertime. In this case there were for me, I ate one and then immediately went back to the counter to buy another! taken in Mabel The Bakery by @tyroneeats

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a year ago

Some unreal tomatoes and cucumbers from @flourishproduce last week- nothing required but a vinegarette made from their own juices.

If you’ve eaten in a restaurant in London that does amazing vegetables in recent years you’ve almost certainly had their stuff already. Like the MF Doom of organic farming - Flourish are your favourite veg pusher’s favourite veg pusher. by @tyroneeats

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a year ago

This hit me like a truck. Was this really the best piece of fried bread I’d ever had? There have been so many. It was certainly in the conversation. Why was it so good? How many eggs a week is a problem?

After being very sad that the iconic Dory’s in Barnet closed last week, it seemed the breakfast gods felt it resultantly appropriate to make me aware of another of their earthly representatives.

I had heard of @alde_cafe - it has of course, been much lauded. It is of great relief is to find that it is indeed the real deal. Great produce, that has very clearly been cooked with care and attention. I feel it’s particularly rare to find this at breakfast time, which often is a sad assemblage of Brake’s finest at one end of the scale or worse, some delusional microherb topped bullshit at the other.

Not so here - the food here is clearly the result of a sense of integrity and it should be noted all this is done without a shred of irony. Caff as working-class cosplay this is not; this is a paean to breakfast. Good work all - see you soon and I hope (cholesterol allowing), regularly! by @tyroneeats

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a year ago

I have to be honest - when we turned up at @harvey_andco I had my expectations set what I thought was appropriately. We were in the area, hungry and needed coffee, fine, whatever. It’s an odd looking place - a huge industrial building painted entirely black, save a few pops of neon pink, sat in the middle of an old airforce base.

It turned out what was inside however was some of the most polished and delicious viennoiserie I’ve had in a long time. We are talking serious lamination here. Always nice to see the underrated rare-groove Breton speciality, kouign-amann. Harvey & Co.’s is a little spiced with just a touch of salt around the edge. It was so delicious I forgot to take a picture. Another visual memory sacrificed on the altar of deliciousness.

Finally though - the çilbir or ‘Turkish eggs’ in the above image. A dish so often fucked up by the well-meaning but ham-fisted. Not so here. Perfectly poached eggs, melted butter with just enough chilli to be warming and smoky and yoghurt so delicious it made me wonder who they got it from. Also their flour is from Woodbridge Tide Mill, the quality of which is evident in their absolutely delicious sourdough.

By the end of our brief visit here it had became incredibly obvious how much these folks care about what they do and just how good they are at doing it. This of course just serves to reinforce the old adage - don’t judge a bakery in the middle of a disused air force base by its black and pink paint job. taken in Cafe Vida by @tyroneeats

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a year ago

When a great eatery closes its doors for the last time it sucks. Another blow to that little mental Rolodex of places you know you’ll be welcomed and well fed by people who give a shit. This is perhaps particularly true of caffs, where harsh external reality can be distilled down to you and a plate of soothing fried food for a little while.

Dory’s was opened in 1954 by Ottorino ‘Dory’ Pellicci - son of Priamo and Elide Pellicci who opened arguably London’s most celebrated caff, E. Pellicci in 1900. Owned and operated by the descendants of what is effectively the equivalent of breakfast royalty, a fry up here was a truly joyous thing. The wonderful Isaac Rangaswami of @caffs_not_cafes put it perfectly noting that the food at Dory’s tastes “like something that had been made by people who care, many times before.” Amen to that.

Enjoy your retirement all at @doryscafe - you will be much missed. by @tyroneeats

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a year ago

For my birthday I’d really like to ask the folks at @lark.restaurant if I can sit alone in the corner, eat plate after plate of their outrageous eggs mimosa, drink heavily but not necessarily problematically and maybe have a little cry. I probably won’t - I’ll just come and have a ‘proper’ meal here and avoid my urge to order more than one of this dish for just myself. Urgh, etiquette. 😤 Also: big up the sopressini ✌️ taken in LARK Restaurant by @tyroneeats

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a year ago

Check yourself before you börek yourself. This one we made the other day at Chez Tyrone had beetroot greens and Graceburn cheese. There was also some beetroot and pickled bits and bobs and cucumber sauce. by @tyroneeats

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a year ago

If I could move one restaurant to the place I live; Oak in Bath would likely be it. I could eat there every day. Old Uncle Tyrone they would call me and I would tell them about my ailments and worries. After a while I would be seen as less of a kindly regular and more of a depressive burden. Fortunately for them I do not possess this power and they can continue to focus on cooking vegetables really well. taken in Oak Restaurant Bath by @tyroneeats

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a year ago

Pizza from superstar bakery Landrace. Not perfect for my personal tastes but reeeeeeally good. Dough particularly was outstanding but that’s no surprise for a place that mills their own flour. Also shout out to those cheese fritters at their upstairs restaurant we dined at a couple of nights before. Good luck getting those off the menu! taken in Landrace Bakery by @tyroneeats

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a year ago

Highlights from Osip 2.0. Always love it when a restaurant feels like it has a defined sense of identity and these folks have it in spades. Delicious. Also, during our meal I overheard a fellow guest referred to radio DJ Chris Moyles as ‘Moylesy’ in front of what I assume was a romantic partner or at least a friend, and it reminded me that there is someone out there for everyone. taken in Osip Restaurant by @tyroneeats

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a year ago