Fay Maschler's week in food: from chilly chipolatas to roast pheasant with bread sauce
1. After the first night of David Hare’s dark and disturbing The Red Barn at The National Theatre, fittingly chilly chipolatas and crudités in the upstairs bar.
2. As anticipated, gratifying canapés and unstoppable champagne at the launch of Fortnum & Mason: The Cook Book by Tom Parker Bowles held in the Diamond Jubilee Tea Salon of the very grocery store that inspired it.
3. One of my treasured cookery books of recent times is Mamoushka. Its radiantly pretty author Olia Hercules — cooking last week at Carousel — included on her menu grilled octopus with skordalia and radish, pumpkin and crab apple pickle.
4. Marianela Núñez and Vadim Muntagirov dancing in La Fille Mal Gardée at Covent Garden. Heaven. Balthazar afterwards for rack of lamb and red wine.
5. Reg out of hospital (hurrah!). I cook roasted hen pheasant with long-steeped bread sauce (his favourite).
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