Funny, smart and achingly cool, Lauren Regan is the authority on all things fashion (and you’ll want every name in her extensive address book of beauty therapists) but it’s in the kitchen that she really knows her stuff: she once helped Fulvio Pierangelini, Creative Director of Food for Rocco Forte Hotels, to whip up tuna steaks and Negronis so it’s fair to say she learnt from the best. These days, she prefers her husband’s roast chicken over Michelin-starred meals and counts unsalted butter, siracha sauce and white wine as her kitchen staples – along with, of course, her favourite napkins and ruffled-edge dishes from The Sette
The coffee machine. We have this fancy one that’s my husband’s pride and joy. I don’t really know how to use it properly but I’ll make myself an espresso at least twice a day. That and the baby bottle steriliser. I’m literally never not washing up a bottle right now.
Anything by Diana Henry. Her recipes are simple, cosy and elegant in equal measure and I love that she can turn super basic ingredients into very special meals. Most of her recipes require just a single tray and an oven, which is very appealing to me especially at the moment when I’m cooking multiple times a day.
Unsalted butter (on everything), siracha sauce (on everything) and white wine (with everything!).
I once helped Fulvio Pierangelini prepare a dinner whilst drinking negronis. We made tuna steaks with artichoke and orange zest and that was definitely the moment that made me fall in love with cooking. That and the time my husband proposed over dinner in Paris….obviously.
Very cold champagne served in a coupe. My nose gets in the way of a flute and I think they feel less celebratory.
Something for dessert. The Connaught’s new patisserie serves the most stunning cakes in London and will always wow your host.
Sumi – I had their takeout omakase box a few weeks ago and was blown away. To be honest I’ll just be delighted with ambiance, people and the chance to dress up so anywhere will do.
The chips from Entrecôte preferably drenched with their extra secret sauce.
I’m having my husbands roast chicken with tarragon. He roasts it in a Dutch oven for 3 hours at 130 degrees and I think it’s really the best roast I’ve ever had. I’m on the potatoes and salad.
I’d take anywhere right now but I always have the best time in the South of France or South Africa.
I know all the words to Dear Mama by Tupac. I also can’t ride a bicycle.
What isn’t? I want it all! If I had to choose it would be the Crystal Champagne Coupes. I love that they’re a little misshapen and each one is unique.