Results tagged “Wharfworld”

TRADITIONAL drinkers don’t usually have much time for gastropubs.

In fact, they usually see them as some sort of dining equivalent of 70s cult film Logan’s Run – sniffy culinary “utopias� with no character, cold shiny surfaces and the faint whiff of social injustice.

The Gun doesn’t have that problem.

The Grade II-listed Coldharbour watering hole neatly straddles the gulf between the two warring camps of the modern pub world.

Working hard is not enough for Wharfers – many spend the weekends training too.

But how can these so-called ‘weekend warriors’ get ready for the running season without getting injured?
One tip is to try to balance the type of exercise you do during the week with the running you are doing at the weekend.

Many people try and squeeze in an exercise class, cycle to work or do some rowing in the gym and feel they are fit for anything.

But running uses quite specific muscles. So if you want to be fit to run at the weekend, you’ll need to run during the week too.

IRISH chef Paul Rankin put his sausages to the test when he visited Waitrose Canary Wharf.
The Ready Steady Cook star and author let customers try his Rankin Selection sausages on Saturday (March 1).

Paul’s restaurant Roscoff was the first in Northern Ireland to acquire a Michelin star.
Wharf wine columnist Bernard Wilkes said: “They don’t have Waitrose stores in Northern Ireland – he was impressed.�

Waitrose sausage buyer Chloe Graves said: “Rankin Selection sausages have proved a great success, their popularity is due to their traditional Irish farmhouse recipe as well as containing a high meat content and added spices for a twist on the traditional sausage.