With Chummy now busy falling off her bike in Sierra Leone, ‘Call the Midwife’ is shorn of one of the reliable sources of the light relief that sneaked it into an early Sunday evening slot. On the basis of tonight’s episode, one of the nuns had better develop a gift for hilarious pratfalls pretty soon, otherwise this could turn routinely grim.
Jenny is seconded to a short-staffed hospital nearby, but finds herself looking after an old flame under the beady eye of a bullying surgeon. Back at Nonnatus, church mouse Cynthia finds herself struggling with the earthy banter of the east end and dealing with a pair of belligerent twins. Mavis and Meg really don’t want to be helped but, when Mave’s birth turns nasty, they have little choice. An even higher blood-and-guts ratio than usual; expect new comic relief to arrive presently.
Salt Yard, Dehesa, Opera Tavern: three of London’s most enjoyable new-style tapas bars, and they’re all run by the same young company. Ember Yard is the fourth in this growing chain, and builds on the strengths of its forebears, using Italian as well as Spanish dishes and techniques as their inspiration. What sets Ember Yard apart from its siblings is an even greater emphasis on the grill. If you’ve eaten in a charcoal grill restaurant in the Basque country – or even in a Turkish grill in Dalston – Ember Yard should feel oddly familiar, especially if you’re sitting near the glowing coals. There’s a mixture of bar stools, high counters, dining tables and banquettes on the ground floor; the basement has more of the same but with even more emphasis on the list of house cocktails, and a well-chosen selection of wines by the glass, or even bigger selection by the bottle. The bar snacks are among the best in Soho. Smoked chorizo oozed flavour, and was served hot with a smooth saffron alioli. Chips are cooked in pork fat, and arrived perfectly crisp. Cheese and charcuterie platters are divided into Spanish or Italian. Every tapas flavour combination was a winner. Tender octopus was coated in a peperonata sauce, served with a green squirt of the garlic and coriander mayonnaise called mojo verde alioli. Ibérico pork ribs were grilled to melting softness, the flavours of the quince glaze and smear of celeriac purée melding into the warm fat. If we have any caveats at all about the m
Venue says: “Looking for a late-night dinner spot or a quick and delicious post-theatre meal? Our kitchen is open until midnight Thursday-Saturday!”