“The change is more than skin-deep” – First words you’ll read on the newly revamped Tom Aikens website. Words from a chef (or franchise I should say) who seeks a fresh break from his past. One which has always had a question mark hanging over…
I am too tender in age to have lived through the days when Conran restaurants were the pride of the industry. Those glory days are no more than urban legend as told by the doyens amongst food writers… some of whom have exhausted equal column…
Sometimes, it seems like all I eat these days are burgers. Ohh.. that yellow, is that *gasp* american cheese? Hah. Yeah it looks great doesn’t it? 8oz Cheeseburger with Chips, £15. It looks dangerously risky for a medium rare, which is to say, it satisfied…
Perfection is a state of mind, especially so when it comes to restaurants. But perfection was all that I could think of this very meal as I negotiated the last spoonfuls of blueberry cheesecake sundae. It was simply one of the very best Saturday pub…
Well, I finally made it to this Honest Burgers. There was a bit of a wait to get our table – 45 minutes – for a late lunch at 3pm on a Saturday. We were a table of five, we didn’t have to queue physically,…
I was rather surprised when I arrived to an empty restaurant. This restaurant (barely 2 weeks old as of writing) has been trending on twitter thanks in part to the double whammy four star reviews courtesy of Fay and Guy. Two of the doyens of…
Ten years ago, the breakthrough in London steak dining was in delivering cow hides which were tender enough to cut with a regular and not a steak knife. I am referring to the gimmick they use at Gaucho. I believe they still operate the one…
The man is almost too beautiful to be a chef. As we ended the meal, I told our waiter to give our compliments to him. “Oh you know Ollie?” he said. I said “No, but I read about him last night, five star game changer…
… I write to you as I lie on the blackened brown beach in Brunei. It overlooks the oil rigs just off the coast that fuels the economy of this tiny Sultanate on the Northeast coast of Borneo Island, and behind me, my parents’ backyard.…
This is the only time you’ll see the food menu, because these three items are quite literally all they serve. After Hawksmoor successfully ported the America’s favourite summer roll to the El Smoky last year, it was only a matter of time before the Russians…
At last, José Pizarro’s diptych is finally complete, and you know what, it’s mighty fine work. The restaurant took a while to finish – it’s at least a month late, and the private rooms are still awaiting the finishing details – but it finally opened,…
AKA …where Kang spent most of his moolah this year. The time has come to reflect on what’s been yet another crazy year of restaurant collecting. Just when I thought the burgeoning number of openings in 2010 were overwhelming, 2011 came and smashed 2010 out…
