It has been at least a year since I last visited Great Queen Street, a restaurant which I frequented in 2008. Still signage-free and firmly offline, the low profile hasn’t kept No.32 from becoming the establishment it is today. Owned by chef/writer Tom Norrington-Davies, he…
Getting a table at this rather cosy restaurant is a bona fide challenge, even in light of its rather low-profile existence. I don’t think it has a web page. It does however have a fervent following spreading the good word on the intertubes. Twitter was…
There are five restaurants inside the beast of a hotel that is Andaz. Situated right in the heart of the square mile, a part of town where I periodically get lost in. I did as I usually do to turn to my trusty GPS when…
The last time Bruno Loubet was cooking professionally in London, I was apparently on scene to try his much praise innovative yet traditionally grounded French cooking. On that occasion, he was a guest chef for Pierre Koffman’s superbly successful Selfridges pop-up, which in 2009, had…
The last time I went to the Tate Modern, I was completely baffled by one of the exhibits. A slab of wood, painted white probably no bigger than 10 x10, jutted out from the similarly pearl white wall. On this wooden plank sat a large…
This is what food blogging looks like. Today, he is trying an experiment, by training his antiquated film camera on a plate of cheese and fruit all the while bobbing to tunes streamed from the internet to his touch sensitive media device that can also…
Roka is part of an ever expanding chain of zenith-class restaurants owned by German restaurateur, Rainer Becker. He also happens to own the Zuma line of luxury restaurants. Since he opened Zuma in 2002, and then Roka two years later, his highly acclaimed brand of…
Sir Joshua Reynolds, the 18th century painter held the view that defining good art required standardisation and classification. He argued in one of his discourses on art that general beauty makes more sense than particularities because it was rational and because that’s how the human…
I perform too much of a ritual when I am about to travel to pay valuable attention to the eating at all, let alone eating well. Flying elicits all kinds of emotional responses, my brain becomes strangely reflective of the past x number of months…
There is money behind J Sheekey. The ultimate owner, Richard Caring bought the Caprice galaxy of restaurants, amongst other things for a cool £30m in 2005 with a view to transform it into a superbrand of luxury eateries. This very group also includes some old…
A little while ago, I met with Laissez fare, a fellow foodblogger for dinner and I walked away quite amazed with his wealth of knowledge regarding restaurants in London and otherwise. A kindred spirit and a gentlemen, my impression of this guy was that he…
Winter has well and truly arrived. As I write this on a bitterly cold Friday morning, there is but a shallow layer of snow building outside, not quite enough for me to stab my feet into it with heavy boots, but enough for me to…
