Travels with my tastebuds

By Sharon Wilson There is only one way we can travel at present, and that is through our tastebuds, so when I looked at George Lorimer's menu, gastronomic wanderlust overtook me. George has a home delivery service and wants to fill people's freezers with delicious food. He looks forward to chatting with his customers on the doorstep about food and hopes such a small act will help combat loneliness in these difficult times. When I met this talented young chef we talked about France and how we love its food. I had ordered a classic Quiche Lorraine, and as Mr Bite gently warmed it in the oven, my thoughts turned to Alsace. I could taste the cool, salmon pink Rosé that would chase every mouthful of the creamy, rich tart eaten in a garden or terrace in the sunshine. I placed some rainbow Phantassie chard on plates for a bitter contrast, drizzled them with good olive oil, and Mr. Bite cut the quiche. The pastry was crispy, and the pork was salty and chunky—two good meals for two people or one dinner for a family of four. I ate it mindfully with no distractions - it deserved my undivided attention. Chocolate and pear mousse followed the same rich route as the tart, and this time, I drifted to an Avignon restaurant, where I remember eating a dense squidgy chocolate fondant. What the mousse had in common with the quiche was uncompromising indulgence - this was a deep, dark, moody mousse. Slithers of pear were fresh and juicy but not necessary. A cognac, however, cut through the richness with a warm slash. At 16, George attended Leith’s School of Food and Wine in London, and two years later, he went to The Orchards School of Cookery in Evesham and then on to work for Lyndi d'Ambrumenil in her 12-person chalet in France. She says: "George was, without doubt, quite the best chef we have ever employed over the past twenty-three years. His attention to detail was quite amazing. Food was beautifully presented and tasted better.” The Christmas before lockdown, Mr. Bite and I visited Morocco, so I was delighted to order lamb tagine. Moroccan stews are distinguished by their slow-cooked meat and warm flavours. The lamb in this tagine was soft as butter. George also offers homely dishes like shepherd’s pie, lasagne and spaghetti bolognaise and is donating 10% of profits to Edinburgh Food Project. What’s not to like. For more information see, www.georgejameslorimer.com or call 07376080480.

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