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We're getting into the festive spirit here at UJ HQ; tree in the corner, check, tasteful neon flashing xmas sign in the window, check, advents calendar, check, presents Hmm. Perhaps we've not been as good as Santa would have liked this year. So in that vein, continue being bad with alcoholic afternoon tea, stick two fingers up at the season with a beach party, and join Vivienne Westwood in declaring the whole bloody thing a puppet of propaganda. Ha. (PS, Santa, we have many, many mince pies and a cabinet full of booze. Just saying)
This weekend's guide is sponsored by Paul Smith, where you can pick up a signed copy of Barney Bubbles Reasons to be Cheerful and make someone very happy this Christmas; not to mention the myriad of knickknacks to be found at Smithy's Borough emporium, perfect for any empty stockings. |
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| EAT & DRINK |
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Goodman
My idea of hell is traipsing up and down Regents Street (I wouldn't even consider Oxford Street) at any time of the year, let alone Christmas.
But if you must you'll probably need something seriously hearty to help you recover at the end of the day, and one of the few things that I might make an exception for is the promise of a slab of perfectly cooked, well-aged beef.
Goodman, which has just opened on Maddox Street, is an odd concept; it's an American-style steak house - dark wood, banquettes etc - that originated in Moscow, where they have been 'championing the perfect steak' since 2003. There are now seven of them over there so it obviously works for the Ruskies.
So as you've probably guessed, it's all about meat; English, Australian or American (the sweetest and most marbled, according to our waiter) of varying ounces, many of which have been aged in their own on-site dry ageing room, cooked to your exact specifications. There are a couple of non bloody options like Label Anglaise chicken with lemon and thyme and braised beef cheek (not to stray too far from the herd) with spinach and gnocchi, as well as some curiously adventurous starters like salmon carpaccio with passion fruit and tomato seeds, but it's really all about the ribeye.
Just the thing to bring some festive colour back into your cheeks.
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| Weekend
guide by SH & MaM,
food review by SL |
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The Christmas Story
RSC Alternative Christmas Lecture
