In Rude Health

Before my little trip to Italy, I’d spent most of my time snacking on my haul I’d been given as part of In Rude Health week.

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The folks behind Rude Health had put on an entire week of fun and healthy activities, like paddleboarding and brunch, a gong bath, and a naked bike ride.

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I was lucky enough to go along to the make your own cosmetics masterclass, which was hosted in partnership with Made in Hackney at the Rude Health Cafe.

Using their products, we made a few face and body scrubs, which tasted as good as they felt afterwards – almond face scrub was a particular favourite of mine.

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Since the event I’ve become addicted to their almond milk, which is seriously delicious – and all the food was great, so I’ll definitely be heading back to the cafe soon!

I also dragged a friend with me to their neon boxing event – the class, which was run by The Boxx Method, featured neon paint, great music, and an amazing way to spend a Friday night (sans the hangover the next day).

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I had a fantastic Rude Health week, and can’t wait for the next one!

Have you tried any of the Rude Health products? Comment below, or let me know on TwitterFacebook, or Instagram!

Town, Kaimuki

One of my favourite meals I had when I was last in Hawaii was at Town, in Kaimuki.

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“Local first, organic where possible, and with aloha always” – their menu focuses on local ingredients and flavours with Italian influences.

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Six of us split everything family-style, and I’d definitely recommend going that route, cause you’ll want to try a bit of everything.

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The pate was one of my favourites, and like everything I tried at Town was simple, but crafted perfectly. You really can’t go wrong with fresh ingredients, and there is clearly a lot of thought behind each ingredient and dish.

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The chicken leg with aioli, freekeh, fennel and tatsoi was another favourite – I loved the combination of flavours and cuisines, which is quite Hawaiian in itself.

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I don’t usually have a sweet tooth, but I couldn’t resist the apple banana cream pie. I absolutely love apple bananas, and this was so creamy, but not too overpowering as I can find banoffee pie to be sometimes – it had a cleaner flavour, and was seriously incredible.

The neighbourhood is also further out from the bustling tourist area of Waikiki, so there weren’t as many tourists there which made for a really nice meal out.

Have you been to Town? Be sure to comment below, or let me know on TwitterFacebook, or Instagram!

Town, Kaimuki, 3435 Waialae Ave # 104, Honolulu, HI 96816, USA.

Town Menu, Reviews, Photos, Location and Info - Zomato

Bottomless Brunch at Tootoomoo

I love bottomless brunch.

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But there’s only so much enthusiasm you can muster up for poached eggs and avocado on toast (again) with a couple of watery mimosas. So when I was invited along to try Tootoomoo’s offering, I was pretty excited – Pan-Asian tapas is exactly what I crave on a hangover, so I dragged along a close friend (also similarly hungover) to check it out.

We popped into the Islington branch of Tootoomoo for their Bottomless Brunch offering, which is £35 a head for 1.5 hours, or £45 per person for 2 hours with drinks. You can get unlimited drinks and food between 12-6pm, and pretty much get your pick of the menu – a wide range of Asian tapas.

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We started off with a jug of the Elderflower Tootoomoo, a gin, elderflower and mint cocktail before ordering our first round of dishes – wanton soup, chicken gyoza, salmon sashimi and soft shell crab tempura.

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All the food was delicious, although the soft shell crab was a particular highlight – the only downside being that there was only one waitress who seemed to be rushed off of her feet, so there was a little bit of a wait.

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Despite the slight wait, the brunch was extremely good value, and really delicious. Once we polished off our gin, we moved onto the passionfruit caipirinha which was also really good, along with an order of BBQ Pork Ribs, vegetable potstickers and spring rolls.

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All in all, I thought that the bottomless brunch at Tootoomoo was fantastic value for the quality and the quantity of food. The only thing I would hope is that they hire more staff for the weekend – especially around 1pm when it gets a little busy!

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Where is your favourite bottomless brunch place? Be sure to comment below, or let me know on TwitterFacebook, or Instagram!

Tootoomoo Menu, Reviews, Photos, Location and Info - Zomato

Jamie & Jimmy’s Friday Night Feast

A few months ago I got a completely unexpected, but very exciting email into my inbox.

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It was an invitation to be one of a select group of food bloggers taking part in Jamie and Jimmy’s Friday Night Feast – in an episode all about blood. Black pudding, to be exact – and while to this day I still don’t know how I managed to get on the list, I am supremely grateful that I did. I’m also incredibly grateful to work with such amazing people, who let me take the morning off to hang out on the Southend-on-Sea beachfront, sampling delicious food with some wonderful people.

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We throw away a lot of blood in the UK, while in other parts of Europe, they tend to use more of it in their cooking. I’ll let you tune in to find out more (Jamie and Jimmy do a much better job of explaining it all), but I love black pudding – and definitely think more food should use it. For example, blood can be used as an egg substitute in many dishes – and we got to try an amazing one by Dan Doherty, the Executive Chef at the Duck and Waffle. It was a blood-based cornbread topped with chorizo and yoghurt, and it was absolutely divine.

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Jamie and Jimmy were as lovely in real life as you’d expect – and it was really fun tuning in on the night, and live-tweeting the event! You can still catch it on 4oD here – and I can now claim that I’ve been Lindsay Lohan’s co-star…. right?

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Would you try cooking with blood? Have you tuned in yet? Be sure to comment below, or let me know on TwitterFacebook, or Instagram!

Homemade Ramen at Sozai Cooking School

Ramen is definitely a weakness of mine, and definitely something I find myself craving. Salty, flavourful broth, delicate slices of char siu pork, delicious noodles topped with a runny egg – what could be better?

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Yutaka invited a few of us down to the Sozai Cooking School in Aldgate to try our hand at making ramen – from scratch. Yutaka products are stocked in most UK Supermarkets, with products including soy sauce, miso paste, gyoza, and even kimchi, and are definitely responsible for saving a few dinners at mine!

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We were at Sozai for the ramen masterclass, which included making the noodles and the broth for three different types of ramen: miso ramen, hiyashichuka (a cold, summer ramen) and my favourite – a soy-based ramen.

Sozai Cooking School Ramen MasterclassSozai Cooking School Ramen Masterclass

The whole experience was extremely therapeutic, especially making the noodles. Akemi, our instructor, was really great, packing in a lot of different techniques and flavours in a relatively short amount of time. It also turns out that she used to be TINA TURNER’S PRIVATE CHEF, which is possibly my new goal in life.

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The first ramen dish I finished making was the hiyashichuka, the taste of which reminds me of summer holidays as a little kid – cold noodles topped with cucumber, ham, egg, and sesame. It’s really refreshing, and great for a really hot day.

Ramen time! @ladiesblogging @yutakarecipes

A photo posted by Erin Longhurst (@erinniimi) on

Sozai Cooking School Ramen Masterclass

Next up was the miso ramen, which packed a lot more heat, especially with the pork mince added on top.

Sozai Cooking School Ramen MasterclassSozai Cooking School Ramen Masterclass

The best part of the entire evening, though, was of course the shoyu ramen, which had a soy-sauce based broth. This was on another level – Ippudo, eat your heart out. While the entire process might require getting a few more gadgets and implements (a pasta maker and pressure cooker are now firmly on my Christmas wishlist), it could all be pretty much recreated at home.

Sozai Cooking School Ramen Masterclass

Have you ever made ramen from scratch? What are your thoughts? Be sure to comment below, or let me know on TwitterFacebook, or Instagram!