There was a time in the last decade, where the concept of redressing Modern Brit cuisine around the starkly model which Fergus Henderson created, championed and subsequently turned into a culinary dynasty, was unique to the Hendersons. And those who cooked with Henderson. Eventually, these…
£46 may sound like a steep price, but I assure you, it is one of the best investments you will make, when you are looking for something to fill that gaping void when you are feeling utterly ravenous. The proposition in question is the £46…
All together now : Medlar is the best new restaurant of 2011. I said it, and I’d love for you guys to agree with me because I love this place to bits. The cooking is eye-wateringly sensational, the pricing is mind boggling slender, service is…
I discovered a fact about you lot (which seems intuitive but something you never really think about) when I first sat down for this meal at Roganic, and that is nobody eats lunch at 12 pm on Saturdays. In fact, you don’t show up till…
The things people do to track down a good meal, this one in particular involves my first encounter with the Lucky Chip burger. As you know, summers are pretty up and down every year, we remember the odd day when the thermometer crosses the psychological…
… yeah it really is, quite special. This must be my sixth visit, and everytime I’ve been back, I alternate between two of – what is quickly becoming – my favourite snacks: The ground beef & bone marrow slider and the gooey truffle egg toast.…
When everyone including dear Ol’ Uncle B has visited this restaurant, that’s when you know the interwebs has taken to showering yet another crowd pleaser with its ever expanding vocabulary of praise words. “Wondrous”. “Decadent”. “Moorish”. “Decadent”. “Sinful”. “Ultimate comfort food”. Adjectives, which I too,…
I waited until the opportune moment presented itself, before making the visit to Marcus Wareing’s The Gilbert Scott. Or should I say The Renaissance Hotel’s flagship restaurant, seeing as to how Mr Wareing has rather desperately been detaching his name to the restaurant, at least…
Remarkable. The standard of cooking is dastardly high, the artistry kept well in check, the flavours were – in my opinion – calibrated to run riot on your palate, that it made for a breathtaking dining experience. Service took an equally disciplined yet playful approach…
Tom Kerridge is an ingloriously talented chef. We both know this guy can cook the pants off of anybody, competition or no competition. I first savoured his brilliant ways when he joined forces with Anthony Demetre at Arbutus for the one-off 10-10-10 event for last…
As the third long weekend dawned on me – the same week Kate & Wills tied the knot – I decided to get away from the reality of it, and by the time they were officially Man and Wife, I was watching it back on…
5000. How do you even track that? Did they fill up three, four, ten books of names, numbers and dates? It is an insurmountable number, consider someone hanging by the phone to take 5000 calls in a continuous 24 hours period, which works out as…
