Pasta has long been a favourite amongst households country wide, and yet it is rarely ever star of the show. Even in the nicest of restaurants it can often appear as somewhat of an after thought on a menu, lacking in both imagination and love. Not at Emilia’s; the 35 cover restaurant which opened last month in the tranquil setting of St. Katharine’s Dockyard is a testimony to this humble Italian staple.
Awkward stools, sweaty limbs and shouty bar-service be gone; here you can enjoy a cocktail (or five) from the comfort of their super-cosy, super-hygge terrace and snuggle up on fluffy throws under warm heat lamps. Oh, and there’s table service so you legitimately do not need to leave the sofa once.
Em’s lab is not a class room, but a playground. We were deeply encouraged to be experimental; whether we chose to stick to the traditional rules of perfumery, or break them all together. She taught us how to design and calculate formulas for our fragrances, but she also pushed us to be creative and instinctive along route. I learnt how just half a gram (fragrance is not measured in mls as you might expect) could completely adapt a perfume, and quickly my scent profile grew wings and soared to new creative heights.
Receiving flowers is one of life’s loveliest pleasures. It means that somebody has thought of you, and you’re reminded of that every time you pass your gorgeous, fragrant blooms. Plus, who doesn’t love flowers? However, coming home to one of those ‘Sorry we missed you’ courier cards is not fun. In fact, it’s a royal pain in the arse. Cue Bloom & Wild!
What could possibly be lovelier than an evening spent in a gorgeous interior decor store, surrounded by like-minded creatives, drinking tea and making art? Very, very little. Teri Muncey’s Brush Lettering workshops are not just a chance to learn a new skill, they are food for the soul, and much cheaper than therapy!
I seldom order pasta when dining out. Usually I try and pick an item on the menu that I’m least likely to cook at home, and pasta is a staple in most cupboards. Even in the nicest restaurants, pasta often lacks a certain something; be it freshness, imagination or simply the labour of love.