San Sebastián
What an incredible birthday trip — easily one of my favourite places I’ve ever been. Before going, I asked for recommendations and got some absolute gems… so if you’re planning a trip, here are my top spots:
Gerald’s Bar, My favourite. Everything we had was amazing — steak tartare, grilled gem lettuce with peas & sweet onion dressing, and homemade tagliatelle with broad beans, Galmesán fonduta & pancetta.
Ganbara, A standout in the Old Town (and apparently one of Anthony Bourdain’s favourites). Super friendly staff and simple dishes done perfectly — sautéed wild mushrooms with raw egg yolk, tuna belly, jamón, and white asparagus.
Antonio Taberna, Home of the famous tortilla… and yes, it really is as good as everyone says.
La Viña, The best cheesecake — we tried a few, and this was the one.
La Cuchara de San Telmo, Expect to queue, but it’s worth it. Highlights: suckling pig, orzo risotto with scallop, and braised beef cheek.
Bar Sport, Recommended by a few people — great sea urchins and (in my opinion) the best morcilla.
Borda Berri, Right next door to Bar Sport. The pork ribs were delicious, and they do a pan-fried ravioli with prawn & bacon filling that’s a must-try.
Also there was some great alcohol free beers everywhere we went ❤️
Bonus. Do the walk and funicular up to Monte Igueldo for the best views over the city.
🌿 Secret Garden Benedict & Brew Thursdays – £12 ☕
Starting tomorrow…
We’re kicking things off with this beauty:
Chorizo Benedict
Diced chorizo cooked with roasted red pepper and chilli butter, served with spinach & red onion salad, finished with brown butter hollandaise, all on our house flatbread.
£12 includes your Benedict + a coffee.
New Benedict every week. Same reason to come back 😉
One of the biggest questions I get is: what knife would you recommend?
So here’s my honest opinion.
I hate those 12-piece sets that cost £150+ and last about a month. Most of those knives just sit untouched, and let’s be real, they’re shit…
Professionally, I own a few knives. My favourite is my @florentinekitchenknives called Jolene (for obvious reasons).
90% of what I do day-to-day is with this knife.
But the brand I’ve used most throughout my career and at home is @wusthof It’s my go-to: reliable, well balanced, holds an edge, just an all-round great knife.
I’ve got a cook’s knife I’ve had for over 15 years, so if you look after it, it’ll last you a very long time.
Quality over quantity. Always.
#chefknife #kitchenessentials #cheflife #knifeskills #cookingtips
Mini Egg Cookies
A little Easter treat for you all.
Ingredients: • 260 g flour • 1/2 tsp baking powder • 3/4 tsp bicarbonate of soda • 1/4 tsp salt • 170 g butter (soft) • 130 g white sugar • 140 g brown sugar • 1 large egg • 1 egg yolk • 1 vanilla pod (seeds) • 100 g chocolate •. 140 g mini eggs (2 packs)
Mix all together, save some mini eggs for finished cookies. Roll into 90g balls chill for 30 min.
Bake at 170° for 12-14min
Enjoy..
Iced Lavender and Honey Latte.
On our new drinks menu, and it’s delicious! Come and try it yourself..
#lavenderandhoney #coffee #brunch #thecanopybrighton
The sun is starting to show itself and we are ready!
This frozen cream cheese is served with our blueberry pancakes
You can swap out the cream cheese for yoghurt, crème fraiche or buttermilk.
Enjoy.
Gluten free pancake recipe.
We have made a few changes to our GF pancakes recipe @thecanopybrighton
To make this vegan you can swap out the butter for an oil of your choice and the milk can be any alternative.
Enjoy
#glutenfree #pancakes #brunch #brighton #secretgarden
@skylark.coffee
More than coffee—Skylark backs the people behind the beans, and we think that’s amazing 🌎
Today is the perfect day to relax and enjoy a coffee in the garden.
Hot Cross Bun Latte
This has been on my mind and felt like I had to give it a go.
I started with a stock syrup, 650g sugar with 1lt water, added in 2tsp each of cinnamon and vanilla
I toasted 4 hot cross bun and soaked them in the syrup with 150g dried fruit mix for 2 hours.
Then passed and fat washed the syrup with 150g brown butter.. set in a jar to allow the butter to set.
Let me know if you try this..
The smell is insane.
Coming soon @thecanopybrighton
I’m also working on something to do with the byproduct of the pulp… stay tuned.
I have been making this for many years, can’t remember where I got the recipe but it’s one I love!
Amazing in a creme brulee.
Served tomorrow for Mother’s Day @thecanopybrighton
