14 Comments
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Matt Inwood's avatar

That onion risotto sounds incredible. Did you ever try to replicate for your own enjoyment?

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Vanilla Black's avatar

It was amazing, still remember it all these years on. Haven’t replicated the dish but we did use coffee to to create roasted flavours in food.

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Pamela Glasson Roberts's avatar

I ate at Anthony's twice & it was sublime. Had the same risotto. Very sad when it closed but Leeds seemed to be the wrong location despite glorious old Corn Market building which was a huge & difficult space to fill.

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Vanilla Black's avatar

Yes, it was great, under rated really. If it had been in London the future of the restaurant would have been very different. That’s speaking from experience.

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Melissa Norman's avatar

Good piece! I remember coming to a day cooking course of yours in London and I think I got a catalogue from the place you mentioned. Lots of seriously cool toys (tools) in there.

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Vanilla Black's avatar

Oh yes, wow, that seems like a hundred years ago.

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Andy Lynes's avatar

Whatever happened to Anthony Flinn? He was a big deal for a while. I sadly never ate his food but it sounded fascinating.

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Vanilla Black's avatar

In my opinion they spread themselves too thin, too quickly. Shame, amazing food. He once told Jay Rayner he would get three stars or die trying. He never got one, odd, he was better than most others.

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Vanilla Black's avatar

Thank you

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Vanilla Black's avatar

Thanks Mark.

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Dunk Parsonage's avatar

Another great read Mr D!

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Vanilla Black's avatar

You’re great.

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Caroline Osella's avatar

Crikey, like a savoury affogatto kind of experience. I can imagine it could be good. I'm choking laughing thinking about the reviewer. "Something missing". Mate, it's the half kilo of animal that makes the base of your usual Jeremy Clarkson style meals.

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Vanilla Black's avatar

Yes, it sounds wrong but worked so well.

I know, he was a strange guy.

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