Cooksister | Food, Travel, Photography

Food, photos & faraway places

  • HOME
  • ABOUT
    • About me
    • Contact me
    • Work with me
    • Legal
      • Copyright notice & Disclaimer
      • Disclosure
      • Cookies and Privacy Policy
    • Press and media
    • Cooksister FAQs
  • RECIPES
    • Recipe Index – by course
    • Baking (savoury)
    • Braai/Barbecue
    • Breakfast & brunch
    • Christmas
    • Dessert
    • Drinks
    • Eggs
    • Fish
    • Gluten-free
    • Leftovers
    • Pasta & rice
    • Poultry
    • Pulses
    • Salads
    • Soup
    • South African
    • Starters & light meals
    • Vegan
    • Vegetables
    • Vegetarian
  • RESTAURANTS
    • British Isles restaurants
    • Dubai restaurants
    • France restaurants
    • London restaurants
    • Montenegro restaurants
    • New York restaurants
    • Pop-ups and supperclubs
    • Serbia restaurants
    • Singapore restaurants
    • South Africa restaurants
    • Sweden restaurants
    • Switzerland restaurants
    • USA restaurants
  • TRAVEL
    • All my travel posts
      • Austria
      • Belgium
      • Canada
      • Dubai
      • Cruise ships
      • France
      • Germany
      • Greece
      • Grenada
      • Hong Kong
      • Hotel reviews
      • Italy
      • Israel
      • Jersey
      • Mexico
      • Netherlands
      • Norway
      • Portugal
      • Singapore
      • Ski & snow
      • South Africa
      • Spain
      • Sweden
      • Switzerland
      • UK
      • USA
      • Wales
  • PORTFOLIO
    • Freelance writing portfolio
    • Speaking and teaching
    • Photography portfolio
    • Buy my photos
You are here: Home / Restaurants / London restaurants / Vivat Bacchus (Farringdon)

Vivat Bacchus (Farringdon)

by Jeanne Horak on November 22, 2007 6 Comments in London restaurants, NaBloPoMo 2007

Vivat Bacchus restaurant menu

I recently attended a San Lorenzo tasting dinner at Osteria Dell’Arancio and had the good fortune of sitting next to the charming and extremely well-travelled restaurant critic Andy Hayler.  We discussed all sorts of things but, unsurprisingly, the conversation kept returning to food.  Andy mentioned that despite the huge population of South Africans in London, there did not appear to be a single good South African restaurant in town.  Sure, you have the Spur out in Staines that’s fine for a fix of steak, but let’s face it – even in South Africa it’s not exactly high-end dining.  Then there’s Chakalaka in Putney where neither of us has been, but which (judging by the menu) is going for a crowd-pleasing greatest hits mix of South African favourites – and good for them because we do have some particularly yummy traditional dishes. Milk tart, tomato bredie lamb shank, pumpkin fritters, oxtail potjie… All fine and well.  But where (asked Andy) were the smart South African restaurants?

Well, after my recent trip there, I can now confidently direct Andy to Vivat Bacchus if he is in search of a sophisticated dining experience featuring modern cuisine with a South African twist.  Oh yes, and a huge selection  of excellent South African wines (no, not Kumala).   Vivat Bacchus is the brainchild of Gerrie Knoetze and Neleen Strauss, a South African-born sommelier who decided to open the restaurant after 20 years in the wine trade.  The restaurant prides itself on its huge cellar of South African wines, part of which can be seen through the windows as you approach the restaurant entrance.  Chef Robert Staegemann changes the menu every 4-6 weeks to keep it seasonal but his famous roast haunch of springbok is always available. 

Pretty much everyone that I spoke to on the phone as well as the front of house staff are South African, so you get the full effect of proper South African hospitality right from the start of your visit.  We made the mistake first of going round to the wine bar entrance – a large and attractive room serving a limited menu as well as an excellent value daily set lunch, to which I would definitely like to return another time.  The restaurant entrance proper is on Farringdon Road at the other end of the property and the warm welcome we received took the sting out of the chilly London evening.  The dining room down a flight of stairs is modern yet cosy with lots of exposed brick and polished wood, and mercifully lacking in pretension. The ratio of staff to diners can’t fall far short of Gordon Ramsay at Claridges, and all are friendly and efficient. 

 

Veenwouden Merlot 2003

 

Our first obstacle was choosing the wine.  The wine list that is brought to the table contains only a very small percentage of the wines available, so if you don’t find something you like you can either ask to visit the cellars and choose a bottle for yourself; or you can leave yourself in the capable hands of Neleen, who was on hand the night we visited.  When I had initially suggested the restaurant, my dining companion had pleaded bankruptcy but had agreed to go as the menu looked so good – “but let’s steer clear of expensive wine”.  Hah.  Within minutes her eye had alighted on a wine that I had never had, but she had tried at Winex in Johannesburg last year – the Veenwouden 2003 Merlot.  At £49 per bottle, this was not bank-breaking, but still, not exactly what I’d call a cheap bottle of plonk.  Still, said companion was so persuasive that I agreed, and when Neleen came over to take our order she approved wholeheartedly.  The wine is apparently yet to be released in the UK but the restaurant had managed to import a couple of cases from South Africa after its launch there.  I was having too much of a good time to make tasting notes, but I can tell you that it was one of the more delicious merlots I have had – ripe and fruity with almost none of the chalkiness on the finish that I have come to expect of South African merlots.  Well worth every penny.

 

Gammon & foie gras terrine

 

Spring rolls

Right, on to the food. The menu is succinct and probably best described as modern eclectic, but every dish looked tempting and there is definitely a South African slant to it.  It’s not every menu that features crocodile spring rolls, after all… We decided on two starters which we shared equally.  The first was the gammon and foie gras terrine, pictured above; and the other was the irresistibly unusual crocodile spring rolls. The terrine was a bit heavy on the gammon and light on foie gras for my taste, but if you find the richness of foie gras overwhelming, it might be just right for you. It did pair extremely well with the cranberry compote with which it was served (hidden in my picture behind the sinfully delicious piece of fried bread).  The crocodile spring rolls were an intriguing Afro-Asian combination of flavours.  The julienned vegetables were fresh and crunchy and the spring rolls were piping hot and not at all greasy.  The filling (as far as I could tell) was strips of crocodile and shitake mushrooms which made for a meaty contrast to the crisp pastry.  I have had crocodile before and found that it tastes like chicken.  Really!  It has a meatier texture than chicken, but could not be described as the world’s most flavourful meat – which is why serving these babies with a smoked chili jelly was inspired.  Not only was the jelly good to look at but it also lifted the taste of the spring rolls.  A really lovely starter.

 

Wagyu steak and chips

 

Sprinkbok haunch on cannellini beans

 

For the main course, my friend decided to go for the blow-out and ordered the Wagyu beef rump, while I had my heart set on the roast haunch of springbok.  I had never had Wagyu before and so awaited its arrival with anticipation. At first glance, it’s just another thick rump steak balanced on green beans and topped with wild mushrooms – but oh, the texture!  Buttery is probably an overused word to describe this particular meat, but it is entirely apt. I didn’t want to do Lisa out of more than one mouthful, but one mouthful was enough to convince me of the reason for the existence of Wagyu beef.  But don’t for a second think I didn’t love my own main course.  The springbok seemed to me to be more grilled/seared than roast – and there were those giveaway grill marks on the outside, but who am I to complain when the meat arrived so perfectly seasoned and so perfectly pink in the middle.  The taste of the meat (peppery) was allowed to shine through, which was deeply satisfying.  It was served on a “cassoulet” of coco blanc beans, piquillo peppers and South African boerewors. Well, a cassoulet it wasn’t – there was none of that unctuous gooeyness that comes from long, slow cooking and melding together of flavours.  This was an altogether lighter affair, and rightly so, given the intense flavour of the meat.  Between the beans and the slivers of pepper there were also cubes of zucchini and the boerewors gave everything a slightly coriander-spice flavour.  It set off the springbok beautifully – I really loved this dish and felt it worked on all levels.

 

 

But it seems the best was being saved for last.  Should I be less well-nourished next time I visit, I may well be persuaded to take a trip to their dedicated cheese room where you get to put together your own cheese platter – I’m  sucker for that sort of thing.    But as I said, that’s for another visit.  This time we were both too full and instead, we opted to share a dessert.  Luckily, the same dessert leapt off the page at both of us and we promptly ordered the white chocolate cheesecake with stem ginger.  I was expecting something similar to the white chocolate and ginger cheesecake served at Wagamamas, but what arrived was a very different creature – an individual white chocolate cheesecake.  And beside it was a generous pile of finely chopped syrupy stem ginger laced liberally with cumin seeds.  Carrying on the theme, there was a cumin tuille atop the cake, and the plate was decorated with a line of icing sugar mixed with ground cumin.  I cannot begin to tell you how this delighted my taste buds.  Why do ginger and cumin not always get served side by side?  I loved the repeated motif of flavours and I loved the textural contrasts.  In fact, the next day I was still smiling when I thought of the cleverness of it all, and that to me is the mark of a truly outstanding dish.

The service throughout could not be faulted.  We never had to wait for things to be cleared or wine to be poured, but at the same time the staff were never intrusive.  When I asked a question, the waiter either had the answer or would go and find out promptly, and of course Neleen was an excellent and knowledgeable sommelier.  The meal for two including water, service, wine (at £49) and the Wagyu at a similar amount, came to £170 for the two of us.  It’s not a bargain basement price, but I felt that we had had excellent value for our money.  There is also a daily changing lunch menu which, at 2 courses for £15.50 and three for £17.50, seems a total bargain.  And if you are into the liquid side of things, the restaurant also hosts a wine club that often focuses on South African wines and hosts visiting South African wine makers.

Vivat Bacchus
47 Farringdon Street
Holborn
London
EC4A 4LL

Tel:  +44 20 7353 2648
Fax:  +44 20 7353 3025
E-mail:  [email protected]

Food: 8/10
Service: 8/10
Ambience:  7/10
Value:  7/10

Verdict: inventive food, excellent service, extensive cellar.  Great place to impress clients or a dinner date

 

Follow me every day in November as I complete National Blog Posting Month – a post a day, every day, for 30 days! Here are all my NaBloPoMo ’07 posts so far.

More deliciousness for you!

  • Japanese food and Bordeaux wines @ The London Foodie supper clubJapanese food and Bordeaux wines @ The London Foodie supper club
  • Brasserie Blanc’s seasonal game menuBrasserie Blanc’s seasonal game menu
  • EoMEoTE#12 – Night of the Living BreadEoMEoTE#12 – Night of the Living Bread
  • Taste of London Festive Edition 2015 – what I ateTaste of London Festive Edition 2015 – what I ate

Never miss a Cooksister post

If you enjoyed this post, enter your e-mail address here to receive a FREE e-mail update when a new post appears on Cooksister

I love comments almost as much as I love cheese - so if you can't leave me any cheese, please leave me a comment instead!

« Harira
If life gives you leftover roast lamb, make lamb Stroganoff! »

Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




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

  1. Charlotte says

    November 23, 2007 at 6:31 am

    Sounds wonderful. I’ll have to bookmark it for a future visit to London.

    Reply
  2. Rosemary says

    November 23, 2007 at 7:09 am

    Glad to see that people are enjoying South African food in London. I made “samp and beans” last night – can’t get more local than that. Perhaps you can think of a way to Anglicize it for the UK market. Have a good weekend – Rose

    Reply
  3. Francesco says

    November 23, 2007 at 11:21 am

    Sounds a nice place for my next visit in London.
    As regards the Merlot … I know it well (tasted also in trip in SA last summer), very nice merlot. One of the better ones form SA.

    Reply
  4. Annemarie says

    November 23, 2007 at 2:14 pm

    I went there a few months ago but never got around to blogging about it. Really interested to hear what a real South African thought of it since there were none in our party. Do take time to visit the cheese room next time – for me, that was the main event!

    Reply
  5. Chris says

    November 30, 2007 at 8:26 am

    The cheese room is the best thing about Vivat Bacchus! Such a shame you didn’t get a chance to try it.
    By the way, I went to the Osteria Del’Arancio tasting thingy but maybe we were at opposite ends of the table because I don’t remember seeing you. Maybe next time!

    Reply
  6. Ludovic Windsor says

    March 1, 2010 at 6:57 pm

    Hi,
    It was nice but not the best “canteen” around Farringdon I’d say. Mind you, we were in the bar and not restaurant area.
    Just an important precision though: it’s 47 Farringdon STREET, not road (which is further up and)…

    Reply
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube

Never miss a Cooksister post!

Get my latest recipes delivered by e-mail!

Search over 500 recipes

Recently on Cooksister

  • Masalchi by Atul Kochhar – Indian street food in Wembley
  • Barbecued salmon with blood oranges and capers
  • Roasted Brussels sprouts with feta, pomegranate and pine nuts [GF, V]
  • Love Yourself healthy meal delivery [Review]
  • Antillean
  • Festive roast lamb with pomegranate glaze
  • Rustic blood orange and pistachio galettes
  • Cauliflower steak Welsh rarebit

Archives by month

Archives by category

Popular posts

Peppermint Crisp fridge tart - a South African treat
Nigella's Bakewell slices & the Big Bakewell Taste-off
Oxtail and red wine potjie
Gem squash 101: how to find them, how to grow them, how to eat them!
A risotto masterclass with the Costardi Brothers & Great Italian Chefs
Char-grilled asparagus, courgette and haloumi salad - I'm in love!

Featured on

Also available on

🌷🌷🌷 It’s tulip season in London! Every 🌷🌷🌷 It’s tulip season in London!

Everywhere you look, these long-legged floral supermodels are adding a splash of colour to parks and gardens and I just can’t get enough of them! It’s easy to see how they inspired a collective buying frenzy in 17th Century Holland, called “tulip fever”, but today there are less dramatic ways to enjoy them. Here are a couple of suggestions of where to see them at their best:

🌷 The ultimate tulipalooza is the annual opening of Keukenhof gardens outside Amsterdam where 7 million (!) bulbs burst into life each Spring. This year the gardens are open 24 March-15 May (click on the link in my bio for FAQs and my top tips for visitors)

🌷In London, Kew Gardens always has spectacular displays of tulips; but you can also see excellent and free tulips in most of the Royal Parks such as Regents Park. 

🌷The Hampton Court Palace tulip festival is on until 2 May and the Hever  Castle’s Tulip Celebrations until 24 April - both within easy reach of London.

🌷The Morges Fete de la Tulipe in Switzerland takes place every year against the spectacular backdrop of Lake Geneva - it is on until 8 May this year.

I spotted these spectacular red frilly parrot tulips beside St Paul’s Cathedral yesterday 🌹 Where is the best display of tulips that you have ever seen?
MASALCHI BY ATUL KOCHHAR - pan-Indian street food MASALCHI BY ATUL KOCHHAR - pan-Indian street food restaurant in Wembley

Remember to save this post so you can find it later! 🔖

[Invited] If you thought Brick Lane and chicken tikka masala or madras were all there is to know about the food of the Indian subcontinent, think again! In the shadow of the Wembley arch,  @chefatulkochhar has opened his first casual dining restaurant,  showcasing the rustic, spicy, diverse street foods of India. 

Highlights when I visited included:
1. Carrot halwa
2. Papdi chaat
3. Chicken 65
4. Tandoori broccoli
5. Smoky aubergine chokha
6. A snap of all our mains - you can read all about these and more in the full review on my blog - click the link in my bio or go to:
 https://www.cooksister.com/2022/04/masalchi-atul-kochhar-indian-wembley.html

What is your favourite dish from the Indian subcontinent? Let me know in the comments 🌶🌶🌶
🍒🌸 It’s cherry blossom season! 🍒🌸 T 🍒🌸 It’s cherry blossom season! 🍒🌸

There is no season in London that I love more than cherry blossom season! From March through to April, trees in various parks and gardens in London put on an amazing display of delicate pink and white blossoms - and everything in the city seems a little more magical. This particular tree near St Pauls must be among London’s most photographed, and it’s not hard to see why 💕

Did you know that...

🌸cherry blossoms are Japan’s national flower and are known as Sakura 

🌸In 1910, Japan sent the USA some cherry trees as a goodwill gesture… and the Dept of Agriculture inspectors nearly caused an international incident by burning them as they were carrying insects and diseases! But in 1915 Japan sent more cherry trees that survived the inspectors, and these marked the start of cherry trees in the USA.

🌸 Peak blossom season is usually only two to three weeks in March/April but is hard to predict as the weather and the subspecies of tree influence the timing.

🌸The cherry blossom capital of the  world is Macon, Georgia with 300,000 - 350,000 Yoshino cherry blossom trees.

🌸 There are over 200 different varieties of cherry blossom and some are purely ornamental (meaning they produce no cherries)

Where is your favourite place to see cherry blossoms in London or around the world? Let me know in the comments and happy blossom hunting! 🌸🍒🌸

#pinkpinkpink
Dyed Gwyl Dewi Hapus - that's Happy St David's Day Dyed Gwyl Dewi Hapus - that's Happy St David's Day to those of you who don't speak Welsh! 

1 March is the Welsh national day  and what better way to celebrate than surrounded by daffodils -  the Welsh national flower!

Did you know that:
🏴󠁧󠁢󠁷󠁬󠁳󠁿 The English name "Wales" comes from the Anglo-Saxon word meaning "foreigner" - but the country's Welsh name "Cymru" means "friends" in Welsh.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The  Welsh language Cymraeg is the oldest language in Britain, at about 4,000 years old!

🏴󠁧󠁢󠁷󠁬󠁳󠁿 There are more castles per square mile in Wales than any other European country.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 Mount Everest is named after George Everest, the Welsh surveyor who first mapped the peak on western maps.

🏴󠁧󠁢󠁷󠁬󠁳󠁿 The beautiful Menai bridge (spanning the Menai Strait between the Isle of Anglesey and mainland Wales) was the first suspension bridge in the world.

Have you ever visited Wales? What did you like most about it?
*NEW RECIPE* Barbecued salmon with blood oranges, *NEW RECIPE* Barbecued salmon with blood oranges, capers and dill. Pretty in pink 💕

[AD] Blood oranges are a small obsession of mine - from blood orange posset to blood orange and halloumi salad to blood orange & Cointreau upside down cake, I am always looking for new ways to make the most of their short season. Barbecuing them with salmon, capers and dill is a perfect match in terms of flavour as well as colour (or you can oven bake the salmon if it's not barbecue weather where you are!)

When @grahambeckuk asked me to suggest some recipes to match their wonderful Graham Beck Brut Rosé NV sparkling wine from South Africa, this was a pairing made in heaven, and wonderfully colour co-ordinated with their silver-pink bubbly. Get the full recipe and find out more about Graham Beck's sparkling wines, made using the same methods as Champagne, on my blog - link in my bio above. 

What do you like to do with blood oranges? I'd love to hear in the comments!
💘"Love yourself first and everything falls into 💘"Love yourself first and everything falls into line. You really have to love yourself to get anything done in this world." - Lucille Ball

Whether you are celebrating with a partner, with friends, or by yourself today, I hope most of all that you love yourself, love your body, love your strengths, love your weaknesses, and love who you are (or are becoming). Because... you're worth it!

Are you doing anything celebratory today? Let me know in the comments 💘💘💘

(The beautiful street art is London Hearts by @akajimmyc)
📸: @girl_travelsworld
Would you believe me if I told you this is NOT a p Would you believe me if I told you this is NOT a picture of a Moorish palace, a castle or a cathedral? And that you can get to it from central London in under an hour?

This is Crossness Pumping Station @crossnesset , a Grade I listed heritage site and one of London's last remaining magnificent Victorian sewage (!) pumping stations in Abbey Wood near Rainham. 

Did you know that...

💩 You can visit the building on monthly open days - the next one is Sun 20 Feb. Book at www.crossness.org.uk

💩  It was only in 1856, after 3 major cholera outbreaks in 30 years and the Big Stink when the stench of London's sewage finally reached Parliament, that construction of an intercepting sewer system for the city was approved.  The system (parts of which are still in use today) was designed by Sir Joseph Bazalgette, Chief Engineer of London's Board of Metropolitan Works at the time.

💩  At Crossness, all London's sewage from south of the river was was raised by 9-12 metres to large reservoirs so that gravity would cause it to flow further east and into the Thames estuary. (Yes, until the 1880s, raw sewage was simply pumped into the Thames!)

💩 The incoming liquid was raised by the four enormous steam driven pumps, built to Joseph Bazalgette's design. The pumps were named Victoria, Prince Consort, Albert Edward, and Alexandra. They are thought to be the largest remaining rotative beam engines in the world, with 52-ton flywheels and 47-ton beams. 

💩 The pumping station was decommissioned and abandoned in the 1950s but declared a listed building in 1970.  Although all 4 beam engines remain in place, they were so damaged that today (thanks to the efforts of the Crossness Engines Trust) only Prince Consort has been restored to working condition and can be seen in action on open days.

💩 The exuberant and colourful wrought ironwork inside is the amazing work of architect Charles Henry Driver. My favourite detail is the fact that the pillars in the central atrium are topped with stylised figs and senna pods... two of nature's greatest natural laxatives 🤣
*NEW RECIPE* Roasted Brussels sprouts with feta ch *NEW RECIPE* Roasted Brussels sprouts with feta cheese, pomegranate and pine nuts

Ever noticed how you are affected by colours? 🌈

Maybe some colours make you agitated and some make you relaxed. Or maybe you find yourself inexplicably attracted to a particular colour (oh, hi teal and aqua!💙). On the basis that all colours have a wavelength, and that those outside the visible spectrum can affect us, it makes sense that the colours we see can affect our mood or even our physiology. Did you know for instance that exposure to red light can increase your blood pressure and heart rate? Are there any colours that you find yourself particularly attracted to or affected by?

The pretty colours of these roasted Brussels sprouts with feta cheese, pomegranate and pine nuts will be the first things that attract you to this dish - but it is the delicious combination of flavours and textures that will keep you coming back for more!

The recipe (and more about how colour affects us mentally and physically) is now live on my blog - click the live link in my profile and remember to like and bookmark this post to see more Cooksister in your Instagram feed ❤️
Perspective: a particular attitude towards or way Perspective: a particular attitude towards or way of regarding something.

Perspective is the one thing that the Covid-19 pandemic has given us plenty of. It has certainly made us re-evaluate what is truly important, and also what we did and didn't enjoy about our lives  before the pandemic and its associated lockdowns. It made me appreciate how much happiness my house, my job, my friends, my own company and my running bring to my life (and how fortunate I am to have all these things). But it also brought home how much I enjoy and miss travel, the theatre, and the luxury of reataurant visits at the drop of a hat. I don't think words can describe my joy at sipping the first coffee purchased from a coffee shop in summer 2020 as lockdown eased. It's the little things...

One of the things I have enjoyed and will not miss as the world creeps back to normality is the absence of crowds in what is usually a crowded city. On the occasions that I have been in central London since the start of the pandemic, streets have been blissfully empty and it has felt as if I were discovering my city anew. This glorious perspective (hah!) of St Paul's Cathedral normally requires a long wait while a queue of tourists and "influencers" ahead of you pose for photos - but on this glorious day last Spring it was almost deserted. I will miss that...

Is there anything you will miss as Covid-19 restrictions start to be lifted?
Load More... Follow me on Instagram

Follow Jeanne Horak-Druiff's board Recipes by Cooksister on Pinterest.

Cooksister

The South African Food and Wine Blog Directory

The South African Food and Wine Blog Directory

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Jeanne Horak is a freelance food and travel writer; recipe developer and photographer. South African by birth and Londoner by choice, Jeanne has been writing about food and travel on Cooksister since 2004. She is a popular speaker on food photography and writing has also contributed articles, recipes and photos to a number of online and print publications. Jeanne has also worked with a number of destination marketers to promote their city or region. Please get in touch to work with her Read More…

Latest Recipes

Salmon with blood oranges dill and capers
Brussels sprouts with feta and pomegranate
Roast lamb with pomegranate glaze
Blood orange & pistachio galettes
Cauliflower topped steak with melted cheese
Plate of potted smoked salmon with slaw and a glass of champagne
bowls of pistachio pomegranate bircher muesli
Brussels sprouts with chorizo & hazelnuts

SITEMAP

Home

Contact

About me

Recipe Index

Restaurant Index

Copyright & Disclaimer

Cookies & privacy policy




blog counter

© 2004 - 2022 · Jeanne Horak unless otherwise stated - ALL RIGHTS RESERVED. You may not reproduce any text, excerpts or images without my prior permission. Site by RTW Labs

Copyright © 2022 · Cooksister on Genesis Framework · WordPress · Log in

Cooksister cookie consent
We use cookies to ensure you receive the best experience on our site. If you continue to use this site, you are agreeing to our terms and conditions. Accept
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT