April 29th, 2006


Lindsay House

Location: 21 Romilly Street, at the far end of the street from Cambridge Circus. London.

Browsing through the Good Food Guide, Lindsay House caught my eye. Not only does it look like it's named after a good friend of mine, but it seemed to offer a good balance between price, quality, and location. Plus, there was a tasting menu. So the other week, when easterbunny and I were deliberating how best she could get me my Pie Off 3 pie slice, which I thoughtlessly left behind at her place since we left in a hurry to catch a train that night, I suggested we meet at Lindsay House. Luckily for me, easterbunny's developed a taste for tasting menus too.

The restaurant occupies what was once a house, and what still really feels like a house. For all the trappings of elegance, the entry hall is narrow, with diners, new arrivals, and waitstaff dancing around each other. Once seated, however, the tables are well-spaced, white linens, pale walls, tastefully subdued decor. A little upstanding flier on the table advertised the chef's cookbook; the flier was removed before the first food arrived. Apparently, the chef, Richard Corrigan, is a celebrity of sorts from his t.v. appearances, as aca helpfully advised me.

Collapse )

Going back over the menu, there were definite highlights for me - fabulous little details which really made the meal, including the the amuse-bouche of olive-and-goat's cheese beignet, candied fennel, and two of the mignardises, apple-lime jelly and the spice cake. The big things, with the exception of the fabulous cheese course, were mostly not as exciting, even though they were good and competent. The ambiance was pleasant and service reasonably attentive.

* I know, I still haven't written about the Glasgow restaurants, but unlike Lindsay House, I took copious notes on those meals, so I won't lose too much detail by waiting so long.
Vanitas desk

A visit to the BL

I feel like a real medievalist now. I went to the BL this afternoon and spent time with a restricted-access fourteenth-century manuscript. Some of you have been doing this for years. I designed my PhD to only require primary sources in reproduction and edition, so I never went travelling to archives along the way.

Now that I've started and know how manuscript-requesting works, it'll be easy to pick this work back up post-trip. Bonus: the manuscript is in a very lovely, clear hand. Sure, I have to count minims sometimes just to check if something's a "num" or a "mum", but it's a pleasure to be dealing with something so legible. There's joy in deciphering complicated hands, but then there's also joy in being able to just read.