Food is good

Chilli and Garlic sausages from the farmer's market, stewed with pears, red pepper, mushrooms and cannellini beans, served with herby mash

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Sebastian Roach: London, United Kingdom; I am a self taught cook who honed my skills professionally under Mark Hix at the Rivington Bar & Grill in Shoreditch, before realising that the life of a restaurant chef is a life fit only for crazy people. I like to think I’m not crazy, so now I cook mainly for myself and my girlfriend Becca. I am still available for hire, though: if you might be interested, check out my website at sebastianroach.com. This blog is a vehicle for my general food related musings and the odd restaurant review, mainly though, it’s an account of the food I cook at home. I like to keep it simple, but make it good. Simple, good and mostly dairy free, because Becca is sadly allergic, which is a real shame, because she would surely love cheese. An accidental consequence of that is that this blog stands as proof that dietary restrictions don’t need to mean restricted flavour. I hope so, anyway, but that’s not the main point. The main point is to share my love of good food, and show that eating well can be, well, simple. Cheers.

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