Nick Baines
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Nick Baines is a food and travel writer based in Bournemouth. Led by an inquisitive appetite and an unquenchable thirst for travel he has written for several print and online publications including The Times and The Guardian. He updates his blog at www.lostinthelarder.com

Blog Entries by Nick Baines

Less Wine, More beer - San Francisco

(0) Comments | Posted 3 July 2012 | (13:04)

I have a shady history with wine. I like drinking it, I like the complexity wine can deliver, but when we hang out together for longer than a couple of glasses, I go one of two ways. I fall asleep, which has happened mid-way through meals, or I lose the...

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Striking the Balance - Thai Tapas

(0) Comments | Posted 30 May 2012 | (11:31)

Opening a restaurant at any point over the last couple of years has been a brave move. Though many people have faced tough times during the past few years, small luxuries like going out for dinner once in a while, is what often keeps us sane, makes us realise it's...

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High-Drinks in San Francisco

(0) Comments | Posted 17 May 2012 | (12:46)

Bars on the top floor of a hotel are usually not my thing. A bar in the basement, yes. Which seems to sum up my preference to eating and drinking establishments. More of an ass man, so to speak. I prefer the down trodden, less glamourous places. This might have...

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The Worst Thing I Ever Ate

(0) Comments | Posted 6 April 2012 | (11:32)

Had I known the duck's feet were raw before I put them in my mouth, perhaps I would have been better prepared. These de-boned and de-cartilaged ducks webbing were not only raw but must've been left in a vat of horseradish for over a month.

These nosebleed-inducing delicacies brought...

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Going Cold on Coffee

(1) Comments | Posted 20 August 2011 | (23:01)

It sounded a bit weird to me at first. Iced coffee? I'd had a mouthful of forgotten coffee a few times before, each time more disturbing than the last. "You've got to get passed that 'cold coffee' thought." Explained Jim Cregan, the man behind Jimmy's Iced Coffee. To...

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The British Barbecue - Why Do We Bother?

(5) Comments | Posted 15 August 2011 | (12:03)

I felt obliged to take another blackened sausage, after such rigmarole, it seemed only polite. Amidst the taste of soot and ash there was now only a hint of the premium pork and apple. The bangers that showed so much promise, were undeniably, ruined. The British barbecue has always been...

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