Restaurants and stuff

copper and moss in Saltaire is decent but i agree with the above classic Persia is a little beauty

meatballs starter is unreal and i could live off the sauce and naan bread alone- blood y gorgeous and great staff.

 

That looks good - did you eat the chilli?

 

i nibbled but i wont again

i had the momtaz you had in the pic above- the cheese rolls starter is also great- i can also recommend the sea bass

Sunday lunch 12 o clock great time to go

 

Any idea where you can get good sausages that aren’t full of UPF junk?

 

Maybe the new Darley St Market will be full of the good stuff.

 

I’ve just started reading this. I think it’s going to be mind-blowing.

 

Always a good sign that the novelty hasn’t worn off after so many years, unlike a lot of places that come and go

 

Jesus, I have a really low tolerance level of hot and spicy gear, tikka masala or bhuna is as daring as I like to get. Like an absolute dumb bell I mistaken the chilli for a pepper and took a large chomp. Instant regret - lips tingling, mouth burning, eyes watering, nose running. Downed a full bottle of bud just to cool down, horrible feeling lol. I went to London a few weeks back and had a very similar meal at a Turkish, and I got a pepper with that which looked almost identical, so assumed it would be the same again. Never risking that again, it’ll be firmly cast to one side!!

 

A scourge of society. The growth of the supermarket leading to the world of the ready meal and all that sort of garbage.

 

Unfortunately it’s much more pervasive than just ready meals. Baked beans, mayo, ketchup, margarine, many cooking oils, most bread, oven chips, crisps, pastries, cakes, biscuits, most breakfast cereals, fish fingers, jams & marmalade, all fizzy drinks, most fruit juices, most confectionary (including supposedly healthy granary bars) sausages, bacon, ham, chorizo, most yoghurts, - you name it, it’s ultra-processed.

Virtually everything, except what you make yourself from scratch with raw ingredients, is rammed full of preservatives, flavourings, syrups, gums, emulsifiers, modified starches etc etc. UK citizens, on average, get 60% of their calories from UPFs. For many adolescents it’s nearer 80%.

Over the last 50 years we have allowed the multinational food corporations, aided and abetted by the supermarkets, to transform our diet from one of fresh meat, dairy and veg to one that is mostly mass produced addictive chemical concoctions. It’s no surprise that the population is getting steadily fatter and that our children are getting shorter.

 

@millario beware!

https://www.theguardian.com/food/article/2024/jul/23/its-the-best-job-but-it-will-kill-you-four-restaurant-critics-on-the-battle-to-stay-healthy?CMP=Share_iOSApp_Other

 

I watched some disturbing things about the processes they go through. They take what used to be waste material or material only fit for animal consumption and ultra heat it, freeze it, stretch it, add to it, you name it until they get it to what they want. When possiblr now I cook from scratch but you have to be careful because they sneak it in everywhere.

 

Yes, exactly. It’s more chemistry than cooking in many cases. You have to be really vigilant to avoid UPFs these days.

I have been doing Prof Tim Spector’s Zoe Nutrition Programme since January. Despite eating pretty huge meals I’ve lost 10lbs in weight and have had other health benefits. Cutting out UPFs as much as possible is an important part of it. But it’s clearly impractical for many, if not most people, to do this. Cooking nearly everything from scratch is expensive and very time consuming. I can afford it and I’m retired, so I have the time, but most working people, especially those with young families, don’t have those luxuries. Modern life is so hectic that eating healthily is virtually impossible for many. Almost no one has a mum at home all day preparing three square meals a day from scratch as was the case for me and all my friends growing up in the 50s, 60s and 70s.

 

I'm pretty sure that some people on here went to the old Design House restaurant at Dean Clough in the early 2010s. Bit weird, Heston type gear at the time.

From there the chef and family moved to the Hare and Hounds at Hipperholme. Pub food done pretty well from what I remember.

Then to what used to the Royal Eastern in Queensbury and a high-end, multi-course offering which seemed at odds with the location. Didn't last long.

I didn't know he'd now landed at the Woodlands in Oakenshaw and has won/is up for pub of the year in the prestigious T&A awards. Might be worth a visit for a casual meal.

https://www.thetelegraphandargus.co.uk/news/24483827.woodlands-hotel-nominated-bradford-best-pub-award/

 

Obviously not a restaurant but if you are looking for good quality sausages made on the premises for home consumption I can recommend Binns of Saltaire on Gordon Terrace.

 

Went for lunch at The Pepper Mill in Saltaire. Thoroughly enjoyed my prawn salad with a salsa dressing as did my friend who had a chicken and bacon salad. Service was excellent- water brought to the table and replenished without asking on a very hot day, and no charge for it.
Prices reasonable.

 

Thanks Anne, that’s useful. I’ll check them out. I’m on a mission to reduce my UPF consumption as much as possible. I don’t eat sausages much these days as most of them are full of flavourings, preservatives, colourings etc etc. But it would be nice to have the occasional snorker as a treat without eating industrial processed crap.

 

I've just started reading Ultra-processed People. It's pretty eye opening stuff.