Food and Drink

Where To Eat in London 2017

After Christmas and the New Year, you’re probably fed up of big meals and eating out. Going out to eat can sometimes feel like too much effort so, for these occasions, there’s always the trusty takeaway to fall back on. However, if you’re looking for something new and exciting for 2017, here’s our recommendations for where to eat in London this year. Six Storeys - Soho Located in the heart of Soho, this new bohemian restaurant is due to open...

Restaurant Review – Les 110 de Taillevent

Just a stone’s throw from Paris’ Champs Elysees, Two-Michelin-starred Le Taillevent has become an iconic staple of French gastronomy since opening in 1946. The opening was later followed by a wine-focused sister restaurant, Les 110 de Taillevent, which crossed the channel at the end of 2015, opening in central London. Taking over a location previously occupied by a branch of Coutts bank, Les 110 de Taillevent has a feature-wall of green bottles matching rich green leather banquettes that make the...

Restaurant Review – Flat Three

Of London’s various ills, the tube’s Central line is amongst the ugliest. Though the trains aren't succumbed to constant disruption and the seats harbour less dust than the Bakerloo, the choice of devil-red as the line’s colour key does not appear coincidental (generally associated with heat and rage). Over crowded, under-lit and hotter than the filling of a McDonald’s apple pie; each train is a 272-seat anxiety attack, rattling through tunnels so deep that a collision with the Earth’s core...

The Secret Chef: On a French farce on New Year’s Eve

To protect the innocent, the guilty and myself, nothing I tell you will be entirely true.  Here is what I remember about cooking for the Leading Sportsman one New Year’s Eve. One of the nicest people I’ve had the pleasure to cook for, the LS was tall, relaxed, confident, and utterly charming to everyone he met. His French Girlfriend, a former athlete turned model, was quite tall. This New Year's Eve the LS had primed me to cook an extra-special early...

The Secret Sous Chef: On taking none of the credit

Working as a chef in the hot and fast environment of a kitchen can be both physically and mentally draining, but one of the most exhaustive experiences as a sous chef is working tirelessly on perfecting a dish only for the head chef to take the credit. A top dish is days in the making, and considering an average working week in a top end restaurant for a chef is 65 hours, we spend hours on end creating a dish,...

Secret Chef – Something about Xmas makes clients even more demanding

Since its Christmas, here is a Christmas story. To protect the innocent, the guilty and myself, nothing I tell you will be quite true. My qualification for being your secret chef is spending two decades as a private chef for High Net Worth (HNW) and Ultra High Net Worth (UHNW) clients all over Europe and on super yachts. What I have become experienced at is keeping secrets. Here is what I remember about Christmas in Dublin for a Swiss family....

Follow the Adventures of a Christmas Sprout from Field to Fork

Our relationship with the humble sprout is a complex one. Regardless of your stance on the deliciously juicy/repulsively pungent veggies, there's something about sprouts so quintessentially Christmas it would be a travesty not to see a couple on your dinner plate when Christmas Dinner rolls around. Sprouts take a lot of flack, then, but this sweet video showing the journey of a jolly sprout from field to fork aims to change all that. As Asda gets ready to sell 1.1million...

World’s first beer for kebabs launched by London restaurateur

The first beer in the world to be specially brewed to have with a kebab has been launched by London restaurateur and British Kebab Awards founder Ibrahim Dogus. Bira London was officially launched in central London last night as part of the festive build up to Christmas. Its secret recipe was created to suit barbecue flavours and liberal use of spices. It has been described by those who have tasted it as a dry, very smooth lager with a crisp taste, a strong...

Restaurant Review – Ormer Mayfair

When opening a new restaurant in an area that’s surrounded with competition, balance between the space’s food and ambience is of immeasurable importance. Instead of contrasting with harsh discordance, each of these elements are (generally speaking) best when purposely designed to intricately work in harmony with one another, but without being too overworked. Chef Shaun Rankin’s Ormer in the basement of Flemings’ Hotel in Mayfair, for instance, is a prime example of a new restaurant to strike that balance with...

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