10 + years of Frusher on Food
Some brief thoughts on writing and running my website for over 10 years!
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Balageru – East African- Nottingham
I regularly get asked to suggest somewhere in Nottingham that people might not have been to. Balageru has been my most reliable answer for a while. It’s only a stones throw from the… Continue reading
NWC – 17TH APRIL – CHEVERNY AND CHINON
I have been away this week so the report is by Peter who has more than capably stepped in and shared his notes. [Alec: with a better palate & wine writing lexicon…] Cheverny… Continue reading
NWC – 10th April – Blind Bottle (No theme)
The first time I am writing about a blind bottle format. In short most of the wines are covered so we don’t know what we are tasting and then revealed. — A sparkling… Continue reading
No.Twelve – Plant Based – Nottingham
Starting on Hounds Gate in 2017 the No.Twelve team have quietly been making a name for themselves over the last few years. I went some years ago but it was early in their… Continue reading
NWC – 3rd April – SW France
The South West of France is obviously a large, diverse region for wine making. Our presenter this week wanted to look more at the local grapes than the more international varieties that often… Continue reading
Nan Tei – Japanese – Nottingham
I rarely write about restaurants more than once, but felt compelled to after a recent visit to Nan Tei. My review in 2019 was positive though I summed up with; ‘why wouldn’t you… Continue reading
NWC – 27th March – Rías Baixas
Keen observers may note I missed a week. The 21st March saw me present on Bourgogne Blanc wine, this undertaking meant I couldn’t keep up with writing notes and hosting the evening. In… Continue reading
Little Brickhouse – European – Nottingham
I’ve been a fan of the Little Brickhouse brunch for some time. They now only offer it on a Saturday but its a vibrant plate of food that manages to be both comforting… Continue reading
NWC – 13th March – Austria
2016 Blanc de Blancs, Sepp Moser. I can’t recall many regions that don’t give sparkling wine a go. 100% Chardonnay, I tend to prefer when they stick to their indigenous grapes just for… Continue reading
