Lucy Boler

Piece by Kate Antoni, Food Goblin Central Correspondent Valentine’s day is, for me, the most fabulous day of the year. Before you wrinkle your noses and start judging. I’ll tell you why. I was a weird and strangely faced kid. An only child with very few friends. One, who definitely did not receive any Valentine’s Day Cards. Every year I sat expectantly at the letterbox hoping for a card that never came.

Review by Kate Antoni, FG Central Correspondent Conditions are perfect… A few weeks ago I was childfree, work free and fancy free. Which left me absolutely delighted. Especially so, because I was able to pop along to Fancy Crab! I invited my parents to try out their brunch menu. I can’t think of anywhere I prefer to spend winter, than in London. This year my crazy travel diary saw me trundling (I am not elegant) off to LA and then to Paris for a romantic jaunt along the Seine.

As sunsets on beachy shore, blood red drops in orange jus, the sunrise in the tequila, so are the shades of beetroot cured salmon. Stunning, stunning and that again. Plated on white and with baby yellow, mustard dill sauce, meals turn into studies of colour and taste. For nor is this recipe style over substance. The beetroot adds a pleasant earthiness to the classic gravlax flavours of salt and citrus. The horseradish, just a hint of the harsh. The gin? Well, I just fancied a tipple. No, not really.