As the festive season approaches, Jesse Burgess, co-founder and host of the popular food and travel platform Topjaw, shared his thoughts on the joys and frustrations of dining out during winter. With a career that spans the culinary landscape, Burgess offers a unique perspective on the seasonal dining experience, emphasizing both personal favorites and notable annoyances.
Winter Delights: Burgess’s Culinary Favorites
Burgess commends the quintessential winter dish: pies. He believes that British cuisine, often misunderstood, truly shines with this hearty staple. “A pie is one of the greatest dishes ever created,” he states. He particularly enjoys a chicken, rabbit, and tarragon pie, paired with creamy butter and potato mash, especially on chilly days.
Game is another winter treat that Burgess relishes. With the season in full swing, he highlights the exceptional offerings at local establishments like Harwood Arms in west London and Trullo in Islington. He also recommends Camille in Borough Market for those looking to embrace game and offal in innovative ways.
Ambiance plays a crucial role in the dining experience for Burgess. He appreciates the warmth and charm of candlelight, having recently returned from filming in Paris. “You will never make a light source that does what a candle can do,” he remarks, underscoring how it enhances the atmosphere of a meal.
Red wine is Burgess’s beverage of choice, especially during winter. He prefers full-bodied reds, which he finds perfectly suited for the colder months. “I drink red wine all year round,” he adds, noting that winter is the time when many others do the same.
Burgess also cherishes the tradition of enjoying blinis with family. His mother’s homemade blinis topped with salmon and caviar offer a nostalgic touch to winter gatherings. “There are people who want to get all creative with canapés, but I say don’t mess with the classics,” he insists.
The festive “silly season” brings a sense of joy and camaraderie that Burgess finds irresistible. He enjoys the carefree spirit that prevails, where people embrace socializing, even on weekdays. “In winter, the weather doesn’t give people a better offer,” he notes, highlighting how the darkness of the evening encourages more meaningful gatherings.
Winter Frustrations: What Burgess Dislikes
Despite his enthusiasm for winter dining, Burgess expresses frustration with certain aspects, notably the lack of cloakroom facilities in many restaurants. “You either have to sit with your coat on the back of your chair or trust it in a pile with everyone else’s,” he explains. This often leads to discomfort during meals.
Another annoyance for Burgess is the prevalence of steamy windows in restaurants. While he acknowledges that they are not a significant issue, he admits they evoke an unpleasant memory reminiscent of a scene from “Titanic.” “A crisp, frosty window is lovely, but a steamy window? Just no,” he remarks.
He also criticizes the concept of Dry January, finding it counterproductive for the hospitality sector. “January is the one you need to do the most drinking in,” he states, suggesting that the month is particularly dreary. To combat this, he and his friends have initiated a “Saturday Swim Club” in January, which involves a series of pub crawls to lift spirits.
Burgess’s insights provide a vivid snapshot of the winter dining landscape, showcasing both the joys and challenges that come with eating out during the festive season. His passion for food and the social aspects of dining shine through, making it clear that winter is a time for both indulgence and connection.
For those looking to explore the culinary delights of winter, Burgess’s recommendations serve as a valuable guide. Whether it’s savoring a rich pie or enjoying a glass of red wine by candlelight, the season offers ample opportunities for memorable dining experiences.