Experiment, week 38. So here we go, another week completed in the continuing experiment documenting five things which have made me happy or for which I’m grateful this week. We’ll soon be two-thirds of the way through the experiment.

1. Willem Van De Velde and …
2. The Wallace Collection this week produced the first two of selections. More on both here.



3. Queen’s Head & Artichoke. After we’d been to the Wallace Collection, Noreen and I pottered off (in a taxi) to the Artichoke for lunch. We had a selection of their tapas: Prawn & Scallop Skewers, Whitebait, Chorizo and Lentils, Cannellini Bean Salad and Patatas Bravas. This is an excellent gastro pub in Albany Street, NW1, very close to Great Portland Street and Regent’s Park tube stations. I can’t believe I’ve not written about it before as we use it both for ourselves and for some Anthony Powell Society functions (it is close to Powell’s former Chester Gate home). The menu is always interesting: a good selection of starters, main courses and puddings and on the other side a whole range of tapas; you can mix and match anyhow you like as long as you don’t want standard pub food. The food, beer, wine and service are always good and friendly; the manager is a characterful Frenchman (certainly Francophone with a wonderful Inspector Clouseau accent). They are always willing to try to accommodate allergies: we have one friend who is vegetarian and allergic to dairy, and they were quite happy to quickly adapt a risotto for her. And it isn’t expensive, especially for central London. The only downside is that if it’s full the main bar can be a bit noisy, but if you’re eating there is always the upstairs restaurant area. I have to thank our friend Jeff Manley for finding it on one of his transatlantic trips to London! Everyone we’ve taken there has liked it.
4. Waitrose Chorizo Sausages. These were one of last week’s finds as they were on offer. Eaten cold between bread for lunch. Mmmmm!
5. Strawberry & Gooseberry Crumble. Friday’s trip to the supermarket found lots of fresh strawberries and gooseberries leaping into our trolley. They were destined for a favourite crumble: gooseberry and strawberry — yes, it really does work! I cooked the fruit a bit first, with just a tablespoon of sugar and a small slug of apricot brandy. This was then topped with crumble and given a 10 minute burst in our combi oven. What an excellent way to start Sunday morning: a bowl of G&S Crumble** and Custard.

** G&S Crumble. An interesting addition to the Savoy Cabbage operas.