The Barnsbury is one of those pubs that seem to have it all: a savvy owner, Jeremy Gough, who started out working for Conran Restaurants, a comfy decor with crackling logfires, and quirky touches like the wineglass chandeliers, and a nice walled garden for when the weather's fine.

As you've probably gathered, I consider myself something of a domestic goddess. I mean, obviously I'll end up following the Cheevers tradition of outsourcing all domestic duties. But for now I consider myself pretty stellar in the kitchen. I am, in a word, awesome.

This summer I've swapped my flat in Clerkenwell with the NYC home of a foodwriter - a match made in heaven! Here are 3 recipes that are making waves on the New York eating scene.

Finally, it is cool to drink Campari again. Wine bars all over Manhattan are serving up their version of an apero, a slightly bitter, citrusy cocktail based on everyone’s favourite 1970’s infusion, Campari.

These too cool for school sliders are inspired by one of the most popular items on the menu at Little Owl, a tiny village bistro in the West Village. Arriving spiked on little wooden skewers, they make the perfect finger food.

A few days ago I had lunch with Alex Raij, the former executive chef of Tia Pol and El Quinto Pino, two closet sized bars that have been serving up some of New York’s most innovative yet traditional tapas.