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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

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)
  • A Dark History of Sugar by Neil Buttery (Book Review)
  • Jubilee Madness?

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  • According to German physician Johann Hertodt some people had died from laughing as a result of eating too much saffron.​​​​​​​​ ​​​​​​​​ It certainly makes me feel happy (thankfully, not lethally so!). How about you? ​​​​​​​​ ​​​​​​​​ #saffron​​​​​​​​ #foolsgoldbook​​​​​​​​ #foodhistory​​​​​​​​ #mrsbilton​​​​​​​​ #englishsaffron​​​​​​​​ #englishkitchen​​​​​​​​ @prospectbooks
  • Sounds like a fab course (@ruthnieman book on Freekeh is excellent!) Posted @withregram • @ruthnieman Really excited for this workshop... To book your place at the stunning @thegrainstorelewes go to... https://thegrainstorelewes.com/store/workshop-with-author-cook-ruth-nieman
  • Food on the move Our little picnic en route to Lyon (mostly courtesy of my shopping trip to @boroughmarket ). Includes a taste of home in the form of a courgette tian (veg grown by moi). (Especially for you @barbarasegall !) #picnic #traintravel #lyon #vivalafrance @gingerpigltd
  • Quenelles de Brochet Just one of the courses we enjoyed at a local bouchon in Lyon last night. Still stuffed this morning. #lyon #bouchon #quenelle #gastronomic
  • Some rocket fuel to help power us through our exploration of Les Halles de Paul Bocuse this morning. #gastronomy #pilgrimage #paulbocuse #lyon
  • Last night’s cocktails in a ‘speak easy’ underneath the @bonnatcrozet Chocolate shop in Vieux Lyon. I had the Francois 1er and Neil had the Gisele (much to the amusement of the barman). I’m going to miss this town. #cocktails #speakeasy #vieuxlyon
  • Great idea (@theregencycook I’m looking at you! We need to see you in print) Posted @withregram • @mark_diacono Ever fancied writing a book, but didn’t know how to go about it? Or perhaps you are nosy to see how someone goes about it? This may be for you I’m going share the writing of a book, live. From scribbling the first sentence that crystallises a fleeting thought into an idea, to getting it under a publisher’s nose, and hopefully onto the shelves. I’ll do this as it happens - creative cul-de-sacs, looking into the logistics, research, drafting a proposal, talking
  • I was pleased to see that the plums I picked before my trip to France were still good. I made a plum sauce to go with roasted meat (not pictured) and a plum & almond jalousie that you see here. Jalousie - it’s a lovely word isn’t it? #plum #jalousie #harvest #summerfruit #mrsbilton

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

  • Strawberry & Saffron Tarts
  • A History of Herbalism by Emma Kay (Book Review)
  • Melons & Other Cucurbits: Growing & Cooking (Book Review)

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