Explore Sean St. John’s modern twists on traditional British cuisine.
There’s a stall at my local market that sells nothing but mushrooms. The owners are two brothers from Yunnan, a region 2000 miles southwest of Beijing. The first spends his time foraging for fungi in the steamy woodlands of the…
Read more…
Asian cuisine is often seen as the answer to a quick dinner. Somehow, Chinese cooking has been marketed as quick and easy, but it’s neither of these things, really. Yes, the cooking times are much shorter than Western food, but…
Read more…
Bitters add the je ne sais quoi to a cocktail, that extra something that makes us go wow. Behind the scenes, bitters work hard – they can bring a shy rye out of its shell, calm a boisterous bourbon down,…
Read more…
Summer squashes, so different from their autumn brethren: slender, slight and unimposing, somewhat carefree with their dresses of speckled green and headdress flowers of egg-yolk orange. Their beauty is subtle: the garden aroma from freshly picked globe squashes, the kempt…
Read more…
I’ve written and paused on this letter at least a dozen times since we started the new year. And, certainly, in the last two months since the pandemic has shut most of us in our homes, it’s just never seemed…
Read more…
I’ve written and paused on this letter at least a dozen times since we started the new year. And, certainly, in the last two months since the pandemic has shut most of us in our homes, it’s just never seemed…
Read more…
To understand why I love picnics, you you need to understand British summers. Let’s say British summers are … spontaneous. Rain is always a possibility and therefore always on our minds. Alfresco plans are easily thwarted and perfect afternoons fleeting.…
Read more…
Most of us have a love-hate relationship with Bloody Mary. The hate because it’s often the symbol of a night that went too far; one thinks of staggering into the kitchen to find a pitcher of thick red liquid in…
Read more…
Food gifts run the spectrum from sweet and sugary to savory and nutritious. Sean’s Tea-Smoked Duck Breast is savory and so thoughtful, nourishing in a way that candied gifts just can’t match. Don’t forget the Pickled Rhubarb — it’s just…
Read more…
Take a fine moment to consider Sean’s brilliant take on Coq Au Vin that actually has no Vin at all. It’s a bit of fowl stewed with hard cider, two styles of sausages (including chorizo) and beans. If partridge isn’t…
Read more…
