Billy, candles and Chianti

What to do and where to go? Each year we try to make our anniversary a bit special and something just for us. Some years we have gone out, booted and suited to some place full of people and chatter. Not this year. This year we decided to go to the best restaurant we know. Our own place. OK maybe it isn’t Cordon Bleu but the real fun is in the doing and sharing together.

So there we were – candle-lit dining room with open kitchen accompaniment. I do like to see my food being prepared and cooked!

Envisage - gleaming array of steel knives, implements and gadgets to make husband chef feel suitably mechanical. Pans a-gogo, herbs lined up in waiting and olive oil in attendance.

We are having Angus steak – Scotland’s finest in a whisky sauce. Amidst clattering, rattling, chopping and the odd savoury curse there is steam and sizzling. Angus steak is the finest in this part of the world – Welsh lamb and Scottish Angus beef beats all comers.

Table set for two with large candles and a posy of flowers from the garden and cooling is some good ‘ruby rich Chianti from the sun kissed slopes of Tuscany’ it says on the bottle. G.will tell you that it is no use buying cheap Chianti because when it is good it is very very good wine and when it isn’t – cook with it but don’t try and drink it.

More frantic clattering with added steam followed by anguished discovery!

G. has forgotten to buy a slightly important ingredient for the whisky sauce – the whisky.

Wife to rescue. Frantic scrabbling in the back of dusty cupboard and an ancient bottle of son’s Jack Daniels Tennesee gets dusted down and begrudgingly employed. ‘Should be Scotch from Islay’ is the dark mutter but it’ll do!

Within seconds there is a triumphant yell as flames leap up high and half a cup of whisky vapour singes the ceiling ( it really did - I saw it!). I don’t know how G. made the whisky sauce but I have to tell you it was the best of the best and if you want the recipe let me know and I will get it off him!

The waiting is over and I am seated, plated and there here we are – Angus steak in whisky sauce, large forest mushrooms and minted baby potatoes. In the background is Billy Holliday jazzing it quietly and the Chianti warbles happily in the glass.

Our own bit of romantic heaven in the best restaurant in town. Billy, candles and Chianti – perfect moment.