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Sonny’s Kitchen, Barnes, Review

Haddock, Sonny's Kitchen, Barnes

94 Church Rd Barnes, London SW13 0DQ www.sonnyskitchen.co.uk A new décor and new team makes Sonny’s Kitchen feel like a brand new restaurant. The partnership between Rebecca Mascarenhas (owner of Michelin-starred KitchenW8) and Phil Howard (chef/patron at two Michelin-starred The Square) has breathed new life into this Barnes local. Head chef Tommy Boland, previously of The Square and…

Phil Howard on vinaigrettes

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a…

Phil Howard on pasta

Rob Weston and Phil Howard, Nespresso with Phil Howard

Some people know that during and after my time at Leiths I’ve been in a lot of Michelin kitchens to do stages, for personal and professional interest. One of these was the two Michelin-starred The Square in Mayfair. Of all the restaurant kitchens I’ve been in, it was most like what I had imagined a kitchen…

Phil Howard’s The Square, Mayfair, Review

Warm salad of monkfish with Jerusalem artichoke, rockets, beignets, Phil Howard's The Square, Mayfair

6-10 Bruton Street Mayfair, London W1J 6PU www.squarerestaurant.com I was recently invited to contribute to the promotional videos for Phil Howard’s new book The Square: Savoury (on pasta and vinaigrette), and was lucky enough to be able to eat at the two Michelin-starred restaurant afterwards. Having already been in the kitchen for a stage and seen how some of the…

Phil Howard, of The Square, at Nespresso Boutique

Rob Weston and Phil Howard, Nespresso with Phil Howard

I can’t admit to knowing everything there is to know about coffee but I can put my hand up and say that I’m a bit of a coffee snob. I drink what I’d like to call “long, black”; but faced with confused expressions at restaurants, it often morphs into an Americano. Mine, homemade via filter…

Pavé of bitter chocolate with burnt orange and Ristretto coffee recipe

Pave of bitter chocolate with burnt orange nd Ristretto coffee

Phil Howard at Nespresso boutique Ingredients: For the base: 25g raisins, chopped 65g crushed Hobnob biscuits 100g praline paste 35g milk chocolate, melted 10g unsalted butter, soft 35g pistachios, roasted and crushed For the jelly: 300ml orange juice 1 double espresso serving of Nespresso Ristretto 150g caster sugar 3 leaves gelatine 2 oranges, zest only For the mousse:…

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