Sometimes it's the little things. As a regular and often weary traveller, what I really don't want to do when I get into a hotel room is go crawling around on the floor, reaching behind desks and following lamp cables behind chairs... all to try to find a spare electrical socket to plug in a charger. And often there isn't a spare socket unless you unplug the mini-fridge or one of the lamps fi
Haggis Bobotie? What on earth is Haggis Bobotie? First of all it helps if you pronounce it right. It sounded to me like some Scottish delicacy I'd missed out on, as I was pronouncing it like Bobbity. The right way to say it is B-bow-tee, as the Manager of the Loch Ness Inn in Lewiston, Isla Urquhart, explained.
It wasn't until the end of the shift that one of the girls I was working with let it slip that I wouldn't be getting paid for my time. Yes, that is correct. Aside from a few pounds in tips, I wasn't getting compensated or my time. I might as well just have spent the evening engaging in my normal routine of obsessive cleaning and reality television.
Other than Samsung smartphones, the big import exciting London's bloggers is Korean food: whilst a row of Korean eateries has existed behind Centrepoint for years, the recent explosion in street-food and markets has brought Korean flavours to a wider audience. But, apparently, there's more to Korean food than mixed rice, Kimchi (fermented cabbage) and chilli pepper paste.
I have a great respect and appreciation bought about by my ancestral indigenous heritage which worshipped Mother Earth: Pacha Mama. As a cook and restaurateur, Mother Earth is tied to my life like the most fulfilling umbilical cord, supplying me with the most beautiful produce and ingredients which help me live, work and feed others.