The first time I tried this outfit I wore 90’s style goth tights which were pretty opaque on the bottom, then had a black band and then were less opaque with a black line going upward, creating a grungy faux suspender pattern. Due to the camera flash making them look real, they made my outfit look less ‘relaxed pastel goth’ and more ‘Rocky Horror Show’! So I’ve worn totally opaque tights this time lol
Pastel Goth Sweater – Similar here @ Bajues Best
Quilted Faux Leather Skirt – Similar here @ Miss Guided
Black Opaque Tights – Similar here @ Next
Patent Ankle Boots – Similar here @ asos
I was hoping to get a cocktail down me before my starters had arrived, as my body was a little tense and needed to relax, however the drinks order was taken with the food order and both cocktail and food arrived around the same time. Some might say this is an improvement on the way most restaurants take orders. I was surprised to see the only cocktails on offer were either gin based or vanilla vodka based so hating gin I ordered a vanilla vodka, rhubarb and Prosecco creation, which was sweet and really refreshing.
For my starter I ordered aubergine rolls stuffed with buckwheat, soya yoghurt (which tasted incredible), parsley and sorrel. The bloke ordered the Spring Pie, puff pastry stuffed with smoked cheddar, beetroot, greens, marrow served with cress & marjoram pesto.
My first thought when our starters arrived was “Restaurants are still using slates?” and then “My god the high pitched screeching of cutlery on slate is physically going to be painful to me” but only two minor screeches ensued so it was totally fine. Both of our starters were well balanced, a little sweet, a little savoury and thoroughly enjoyed.
With my mains I ordered an American chardonnay which was really quite different to any white I’ve tasted before, fruity and slightly biscuity. Such a change from crisp fruity wines.
I ordered my usual ‘fish’ and chips (halloumi cheese) with mint peas and lemon curd and the bloke ordered herb breadcrumb oyster mushrooms, sautéed asparagus and quinoa with a roasted garlic sauce. Yes he’s got into quinoa finally! We ordered a side of roasted vegetables, with the sweetest, flavourful radishes I’ve ever eaten. I really liked that the peas were al dente and not mushy peas this time but I also noticed the portion size of the halloumi had been reduced. As traditional fish and chips often come with a slice of lemon, I wished the lemon curd had a little more zing and less sweetness but that’s just my palette. The coating of the blokes mushrooms tasted so wonderful I should have asked what the flavours were.
The bloke ordered the 1847 brownie, which he really enjoyed but wished it were a little more gooey inside. He didn’t think the chilli brittle was strong enough in flavour until I told him if it were any stronger it would over power everything else. He’s such a chilli freak! I went for vanilla ice cream which was simple but beautiful.
I was incredibly impressed to see so many vegan and gluten free options included, often both together in the same dish. I stupidly forgot to ask for gluten free batter on my halloumi but I don’t feel bloated today at all, which is a nice change.
1847 Vegetarian Restaurant, 58 mosley street (entrance on booth street), manchester, m2 3hz.
Tel 0161 236 1811
Monday-Friday: Midday-3pm & 5pm-10pm
I bought this beach cover-up from Matalan as I wanted a long sleeved tunic for summer. A Small size equals a 10/12 comfortably with a spaghetti strap vest underneath. The hem ends just above mid-thigh and the sleeves are a good length with a lovely flared shape. The fabric is only slightly sheer and surprisingly warm considering how floaty it is.
How wild is this pattern!? Feeling tired today and slightly spaced out so I wasn’t up for a full ‘outfit of the day’ shoot but really wanted to share this with you. Peace.
- If you are reviewing an eatery do arrange a specific time for your arrival with management. Upon arrival introduce yourself and hand over your business card (if you have one), then mention you are there to review. Much simpler than cringingly explaining you’ve actually been reviewing the place when accidentally confronted with a bill! If it’s your dinner party make it clear to guests when (you hope) food will be served.
- Think about the layout when taking photographs of your food. What is surrounding the dish? Would adding or taking away something improve it?
- Take a close up shot if the table is very crowded with things or people you don’t want in your shot. It will make the dish look more dynamic anyway.
- Take some shots to capture the ambience of the location you are eating in.
- Think about the lighting. Adjust the white balance on your camera or move lighting or your plate so that the colour of the food looks as natural as possible, with no harsh shadows.
- Include yourself in some of the shots enjoying your food!
- Get so drunk you forget to take photographs after your first course.
- Faff about with your food too much. You can easily end up making a dish look worse with a small slip of the hand. If it still looks awful it’s up to you wether you include it in your post after all!
- Get lost in the art of photography for so long that your food gets cold and your friends get pissed off.
- Forget to make a quick note of small things that make a big difference such as special ingredients, the way things have been cooked, whether the dish worked well together as a whole, what it was served in, service in general etc.
- Loose your cool. Even if you are conveying your annoyance to your guests/the weight staff or your food hasn’t turned out as planned. Be assertive but always polite.
- Become so focussed with the whole food blogging thing that you forget to enjoy yourself!