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Restaurant Reviews

The Last Hurrah

The Last Hurrah

by Sam Bilton, October 20, 2016

“There is nothing which has yet been contrived by man by which so much...

Oh, I Do Like to be Beside the Seaside

Oh, I Do Like to be Beside the Seaside

by Sam Bilton, March 10, 2016

Camber Sands offers a sandy reprieve from the pebbly beaches that adorn much of...

Historical Dining Rooms (Restaurant Review)

Historical Dining Rooms (Restaurant Review)

by Sam Bilton, October 27, 2015

Behind an unassuming black door to the rear of the Star and Dove pub...

Year of the Goat?

Year of the Goat?

by Sam Bilton, October 23, 2015

If you’ve become curious about eating goat following Matt Gillan’s appearance on the Great...

Saving the best until (almost) last

Saving the best until (almost) last

by Sam Bilton, May 26, 2015

It is the measure of a good chef when he can assess just how...

The Gingerman Reboot – In Pictures

The Gingerman Reboot – In Pictures

by Sam Bilton, February 27, 2015

I arrived at the Gingerman in Brighton’s Norfolk Square arm in arm with my...

Lunch at the Rex Whistler Restaurant

Lunch at the Rex Whistler Restaurant

by Sam Bilton, October 17, 2014

There were raised eye brows earlier this year regarding the consumption of rare meats....

FareShare Feast

FareShare Feast

by Sam Bilton, June 16, 2014

Each time I read an article about how much food is wasted in this...

Dining out vegan style

Dining out vegan style

by Sam Bilton, May 21, 2014

There was a time when declaring you were a vegetarian in a restaurant was...

If you go down to the woods today…

If you go down to the woods today…

by Sam Bilton, October 14, 2013

Strictly speaking when you go hunting for any kind of wild quarry I’m guessing...

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ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

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RECENT POSTS

  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)
  • Roasted Squash Salad with Lentils & Feta
  • Runaway Ginger Cocktail
  • A Very Gingerbread Christmas

Instagram Slider

  • Scenes from our invigorating walk this morning. . #frostymorning #walk #cuckfield #sussex #nature
  • I think a suet pudding is a thing of beauty (although the artificial lighting isn’t doing this one any favours). With the cold spell we’re experiencing they’re just the ticket for a cold winter’s day. . #suetpudding #steakandkidney #winterfood #comfortfood
  • Seville oranges aren’t only for marmalade. They’re great in a chocolate orange tart too! . #sevilleoranges #chocolate #chocolatetart #homebaking #mrsbilton #eattheseasons
  • I was going through one of my old recipe files earlier today and came across my Nan’s Domestic Science notebooks (c. 1929/30). Love the list of rules on the next image. I wonder if she applied them when she went into service when she left school? . #familyhistory #oldrecipes #heritage #lostandfound #mrsbilton #hiddenhistories
  • Barberries were used in medieval and Tudor recipes. . Gardening folk (@barbarasegall @gluts_gluttony @gardentastic @chelsea_physic_garden @urvashiroe ) - do you know if ALL barberries are edible? . I believe this variety is Berberis thunbergii atropurpurea. There aren’t many berries this year but at some point in the future I’d like to have a go at drying them (assuming they are edible). What would be the best way to do this? . #barberries #gardening #homegrown #preserving #mrsbilton #foodhistory
  • The recipe for my Seville Orange & Chocolate Tart is online now http://www.sambilton.com/seville-orange-chocolate-tart/ . #sevilleoranges #chocolate #tartsofinstagram #mrsbilton #eattheseasons
  • Molten cheese, sourdough and red wine. Hello Friday night...
  • In the absence of any natural sunshine today I have tried to inject some sunniness into our day by making a Vietnamese inspired sandwich. Replaced some of the ingredients out of preference/necessity (chicken for pork shoulder/radish for daikon/mortadella for cha lua) but the end result was pretty good nevertheless. . What foods do you turn to to cheer yourself up? . Scroll through to the next image for the original recipe for Bahn Mi Thit from Pleasures of the Vietnamese Table by Mai Pham. . #vietnamesefood #bahnmi #wheresthesun

ABOUT THIS BLOG

Sam Bilton is an established Food Historian, Writer & Cook with a penchant for the edible delights of yesteryear. This is the home of her blog Comfortably Hungry and supper club Repast.

RECENT POSTS

  • Seville Orange and Chocolate Tart
  • Scoff: A History of Food and Class in Britain by Pen Vogler (Book Review)
  • Roasted Squash Salad with Lentils & Feta

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