Food
Osman Ismael and
Nihat Muhammet
Royally
good
food
Excitement rippled through
Motcomb Street as Prince Charles
and The Duchess of Cornwall
dropped in at Waitrose.
Passers-by and shopkeepers lined
the street to watch the arrival of
the royal couple, there to launch
the new partnership between
Duchy Originals and Waitrose.
Manager Amy Hall said: “The
Prince had a tour of the shop and
was at ease, relaxed and cracking
lots of jokes. Some of our
customers came to the shop to
meet him – there was a real party
atmosphere.”
Investing in Duchy Originals
makes sense for Waitrose, she said.
“We both support local farmers,
in cod
buy British wherever possible and
aim to help local communities.”
Waitrose will sell Duchy
Originals exclusively and plans to
more than double the current 200-
product range.
that year in the East End. Back then, the fish and chips were
cooked in a coal-fired fryer and wrapped in newspaper. Next he
Prince Charles waves to the crowd outside
ran a large restaurant in Catford with 35 staff, and he bought the Waitrose on Motcomb Street
Friars Inn in 1988.
Locals rave about his delicious fish and chips and the Chelsea
Pensioners are regulars. Even Hollywood actor Cary Grant used to
drop by when he was in town, although that was before Osman’s
time. The shop serves about 400 customers every day.
Nihat Muhammet, who joined the Friars Inn 16 years ago, works
six days a week from 9am until midnight. “I love it here, it’s the
best job I’ve had,” he says. “We try to make our customers welcome
and we give service with a smile.”
Fish and chips will never go out of fashion, says Osman. “People
like it because it’s traditional and very British. When I started in
the 1960s, people used to say, fish and chips is a poor man’s meal.
Now everybody loves it.”
Fish and chips, from £8.90, is served with lemon and tartar
sauce. Order bread and butter and mushy peas and wash it down
with a mug of tea. The restaurant also has an alcohol licence.
Friars Inn, 21-23 Elizabeth Street, tel: 020 7730 1990. Open
seven days a week, 11am-10.30pm.
In high spirits
As the self-proclaimed embassy of “It’s all about the romance between
Highland hospitality south of the the liquid and the copper.”
border, Boisdale prides itself on its First, aspiring vodka aficionados
famously extensive whisky menu. must give their glass a swirl to
But the Belgravia institution recently examine the texture of the spirit – if
added vodka appreciation to its it has thick legs and looks gloopy, it
activities, writes Nuala Calvi. might be too syrupy. Then, inhale its
Around 30 people went Dutch for aroma – a quality vodka should be
the night at a tasting hosted by vodka lightly fragrant, without any sharp,
brand Ketel One. The Nolet dynasty chemical smell.
has been distilling in its native The first sip should deliver a big,
Holland for more than 300 years and rounded mouthful with a smooth,
still uses the same ancient coal-fired silky texture and a distinctive flavour
still (hand-operated copper pot), which clings to the palate. Notes of
which gives a distinctive flavour. fennel, aniseed, citrus and vanilla
Presiding over the event, which may all be identifiable.
involved enough “nosing” and Having mastered their vodka,
“agitating” to rival any self-respecting Boisdale members (and non-
whisky club gathering, was 11th members) are now looking forward
generation family member Bob to acquiring a greater appreciation of
Nolat. “People think vodka has to be tequila, gin and rum at forthcoming
tasteless but that’s not true – it can events. See www.boisdale.co.uk for
be characterful,” he told the tasters. details.
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