Hardy’s Brasserie in Marylebone was the setting for this week’s literary dinner staring William Sitwell, Master Judge and editor of Waitrose food magazine, presenting his new book, ‘A History of Food in 100 Recipes’. Diners were taken through the ages with carefully selected dishes from William’s book by Hardy’s chef Sam and owner Domenique.
Greeted with a Martinez cocktail, the precursor to a modern Martini, I was in the mood for a good night of discovery.
I ate the Pheasant Brillat Savarin C 1825, which arrived having been brought bang by being cooked ‘sous vides’ in a water bath. Meltingly soft and perfectly seasoned.