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prestopronto

  1. My review of Taywells in Tunbridge Wells on Qype: http://www.qype.co.uk/revie...
  2. When is 'Cheddar' not 'Cheddar'? When the manufacturer sweetens it with enzymes. Famous brand cheese grader says 'we don't make cheddar'!
  3. My review of Mooli in Tunbridge Wells on Qype: http://www.qype.co.uk/revie...
  4. Must look out for the Mango Chutney Club - coming to an Indian restaurant near you!
  5. Missed the Brighton Food festival but now hoping to make it to the Hastings Seafood event, by the old fishing sheds. (Go away fog!)
  6. Brighton Food Festival this weekend. Should be great! http://bit.ly/5VBE2 Be sure to check out the Battle Cider stall & say 'hi' to Lucy
  7. RT @Chefmumu http://twitpic.com/d0gl4cer... organic scotch fillet slow roasted for 3 hours yum
  8. http://bit.ly/2GU74Z
  9. The joy of summer cricket....http://twitter.com/BumbleCr...
  10. RT @FreeRecipeGuide Rugby Recipes: Penang prawn curry with fragrant steamed jasmine .. http://bit.ly/g7Wsf
  11. Shazzbat! Slow dough breadmaking process has failed - the 'mother' turned sour. Too warm? Any advice foodietweets?
  12. Not often I get excited by fast food but the MuvBox concept deserves a mention http://bit.ly/121oE4
  13. RT @KrisColvin: Okay, I am becoming a huge TED addict: http://www.ted.com
  14. I didn't know they did office deliveries - Marks & Spencer: lunchtogo http://ow.ly/fCzV
  15. @nunncookchicago Roman style spring leg of lamb - with lemon carrots and green beans
  16. RT @nunncookchicago: Thanks for telling me the last dish you cooked at home, at #homecooking. Keep them coming. Or tell me if you don't ...
  17. @cookingwithTJ I could do with some rain here - my first crop early spuds need a drink. Enjoy the thunder.
  18. Japanese inspired chicken tonight. Trying a miso marinade, but no Mirin or sake (my my the kitchen gods are fickle).
  19. @nigelonthenet I too am sick of cookie dough, white processed bread, low fat spreads, (oh heck only 40 characters left, no! twenty two, so..
  20. @adorkandhispork damn you dorkpork - your blog is just too damn good! Off to make Parmesan biscuits as a result