Bocca di Lupo
Bocca di Lupo is an absolute gem. Ex-Moro head chef Jacob Kennedy is producing brilliant Italian Regional classics with real depth of flavour and texture. Friendly and helpful service, the atmosphere is buzzy and full of life. Located in Archer Street, in London’s Soho, tucked away behind the Windmill Theatre, it offers value for money with pre-theatre meals either in the dining-room or at the bar. Between the four of us we shared lobster spagettini with orange and ginger; grated radish, celeriac and pomegranate salad; grilled artichoke hearts, and lamb prociutto with slices of pecorino before ordering the tagliatelle with pigeon and pork ragu and a tagliata of beef with borlotti beans.
London
Telephone 020 7734 2223
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Theo Hodges
Theo Hodges was born in Kent. After a degree in Graphic Design she joined J. Walter Thompson Advertising Agency as an Art Director working on accounts such as Rowntrees, Kraft and The Butter Council. While she was at University in Perugia, Italy she started collecting recipes from friends and family. In 1980 she set up her own design agency: Theo Hodges Design Consultants. For many years when they were young Theo, her sister and six cousins used to spend vacations at her Grandmother’s Victorian vicarage in Kent. ‘The thing about remembering childhood’ she says, is ‘there’s a whole lot of oblivion, and then out of it something floats up, quite sharp and clear. Many of the meals I can still see vividly and various recipes of mine were originally from Granny’s kitchen. ‘The kitchen garden was stuffed with raspberries, huge red dessert gooseberries, strawberries, runner beans, peas and much more with the hens in a shed at the back. But Granny only ate chicken breast and runner beans, followed by raspberries and Jersey cream - and therefore so did we. When raspberries were out of season, and in those days the season was much shorter, Granny made Victoria sponge cakes sandwiched with cream and home-made raspberry jam. On this limited but delicious diet we all thrived’. Theo’s mother was an excellent cook as well, and had been taught by the house- keeper at their house in Mougins, South of France. And once rationing was withdrawn in England in 1952 and good, fresh ingredients became available again, she amassed an enormous number of recipes which has formed the basis for Theo’s collection of family desserts.