December 2021 — Another record breaking year

Gentleman’s Portion reached 36,037 views for the year on 30 December 27 2021, compared to 35,614 in 2020. A new record, as the popular life style blog heads into its 11th year of continuous weekly publication..

November 2021 — “Gentleman’s Portion: The Cookbook” relaunched

After countless delays, Gentleman’s Portion: The Cookbook is back online. Now the eBook is available through several international distributors such as Amazon for Kindle and Barnes & Noble for Nook.

January 2021 — After setting records in 2020, “Gentleman’s Portion” blog enters its 10th year

Our January news release on Everyone’s Internet News Presswire was picked up by several dozen media outlets within two hours of publication. Read it here.

September 2020 — “Gentleman’s Portion: The Cookbook” now available online

Nigel’s recipes have been particularly popular with visitors to the Gentleman’s Portion website, with more than 45,000 viewing his recipes for Eggs: Benedict, Florentine and Royale, 2,500 viewing his instructions for cooking a Downton Abbey Breakfast, and 1,900 looking at how to make Palace Finger Sandwiches. These and more than 90 other comfort food classics, including vegetarian recipes, have just been assembled in a new eBook titled Gentleman’s Portion: The Cookbook.

July 2020 — Gentleman’s Portion cooking video launches

The first of an occasional series of videos launched this week on the website and YouTube. The subject of the first video is making a fruit parfait, the second baked whitefish and the third eggs benedict.

August 2017 — “Market to Table: The Cookbook” published

Market to Table: The Cookbook started as a project for novice cooks, but after Nigel was picked to host a cooking show featuring food bought at farmers’ markets, developed into a more complete collection of the recipes from the series, including some from guest chefs on the show, as well as those from his well-read foodie blog. It is easy to read, divided into chapters that cover the main mealtimes of the day, and into recipes that are concise and guaranteed to work. Most recipes are accompanied by an entertaining story. Brilliant young Chef Dan Frenette, who now hosts the TV series, has written the Foreword and contributes to the book.

July 2017 — “Market to Table” TV series, 2nd season launches

On location for Market to Table at The Evergreen Brickworks Farmers Market
On location for Market to Table at The Evergreen Brickworks Farmers Market

Chef Dan Frenette is the new Market to Table host, with former host Nigel Napier-Andrews going behind the scenes as producer. Dan takes his favourite pasta dishes, gnocchi and carbonara and combines them into a mouth-watering butternut squash and stracchino gnocchi. Join Dan at The Stop Farmers’ Market at Wychwood Barns in Toronto to learn more about his carefully picked ingredients. Then step into his kitchen and discover how you can replicate this delicious and beautiful meal. Link to YouTube here.

July 2016 — “Market to Table” TV series now on CTV/Bell Media

Market to Table explores farmers’ markets and brings local ingredients to the table with exciting food ideas from brilliant chefs. In the first episode, Chef Matt Blondin of Omaw creates a rolled lamb shoulder treat after host Nigel Napier-Andrews shops at the St. Lawrence Farmers’ Market. Six episodes with guest chefs on CTV’s community channel Fibe TV1.

February 2016 — Wine writer Jim Walker joins GP contributors

Jim Walker, an acknowledged wine expert, who visits Europe annually in search of fine wines, regales us with his vinous stories. Jim runs the successful Arthur’s Cellar wine club and will be contributing monthly to GP with his stories of life in the wine world and recommendations of some of the outstanding wines he has tasted and imported.

January 2015 — “Escapes with Nigel” TV series renewed for 2nd season

Nigel brings his wry sense of curiosity to Bell Local audiences, delving into the amazing people, places and events that make up the diverse fabric of towns and communities around Toronto, with a further eight episodes of his popular travel show, Escapes with Nigel.

September 2015 — Travel writer David Moorcroft to write a cruising column on GP

David Moorcroft, participant in more than six dozen cruises, adds his expertise on travel and cruising in particular. David has made cruise voyages in almost every part of the world, crossed the Atlantic by ship six times, and for more than 30 years has written about his experiences to the benefit of those interested in seeing the world by ship. He was a writer for the Southam Group for many years and his cruising reviews appeared in many of their papers, such as the Montreal Gazette, Vancouver Sun, and Hamilton Spectator as well as in magazines such as Luxury and Orlando.  He then wrote a cruising blog for a North American cruise agency, and contributed to the Bell Sympatico travel site. David is a member of the North American Travel Journalists Association.

June 2014 “Escapes with Nigel” TV series now on CTV/Bell Media

Escapes with Nigel shows viewers unusual people, places or events they can visit on day trips from Toronto, allowing them to escape the city. Six episodes on CTV’s Bell Local channel.

Swan's Marina shoot
On location for Escapes with Nigel season two

August 2012 — Lifestyle blog “Gentleman’s Portion” premiers

A new lifestyle blog focusing on travel, food and Scotch whisky launches this month, promising regular, entertaining and informative posts, written by Nigel Napier-Andrews. The blog’s name is a salute to his late father-in-law, who always used the phrase when ordering a drink.

A Gentleman’s Portion is a free pouring of liquor, usually Scotch or Cognac, where the server does not use a measure. It may not amount to as much as a double, but it seems generous. The Victorian phrase was only used occasionally in the 20th Century, but has been enjoying a resurgence with millenials. Applied to food, it refers to “a good helping, but not a greedy one,” suitable for a gentleman about to engage in some vigorous endeavour and needing the calories. Restaurants sometimes use the descriptor to differentiate a full plate, from the presumably smaller “Ladies’ Portion.” In another context, author Robert McKenna in Bottoms Up!, a collection of toasts, tales and traditions of drinking’s long history as a nautical pastime, quantifies how rum was apportioned on board: a “wet” was enough to cover the lips; a “sipper” was a gentleman’s portion; a “gulper” was one big swallow; and “bottoms up” meant draining the glass. The phrase was first documented in The New Monthly Magazine, published in London in 1857.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.