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Jidori – Dalston, London – Review

Kumamoto oyster at Jidori, Dalston

89 Kingsland High Street, London E8 2PB www.jidori.co.uk Jidori was Plan C. Not in earnest, as it was always the plan to visit after Lyle’s and The Clove Club, though there was a Plan D. I’m not sure there’s anyone who found it on the first go. This Dalston restaurant lives in the stripped down shell…

Celeste Restaurant at The Lanesborough, Knightsbridge, lunch

Cracker bread with hummous at Celeste Restaurant, The Lanesborough, Knightsbridge

Menu from an a la carte lunch at Celeste Restaurant at The Lanesborough: Cracker bread with hummous Pan-fried langoustines with wild grains and a langoustine basil broth Suckling pig Pineapple Petit fours I had an à la carte lunch at Celeste Restaurant at The Lanesborough while conducting an interview recently. It’s in the same space…

Château Angélus lunch at Hélène Darroze at the Connaught, Mayfair

Sweetbread, cauliflower, muscat grapes, vadouvan at Helene Darroze at The Connaught

Menu from a lunch at Hélène Darroze at the Connaught in Mayfair with food from the two Michelin starred restaurant and wines from Château Angélus to match: Bollinger Special Cuvée Brut Sweetbread, cauliflower, muscat grapes, ‘vadouvan’ Carillon d’Angélus 2012 St Emillion Pork, pumpkin, Medjool date, Ras el Hanout Château Angélus 2008 St Emillion Chocolate, mint Château Angélus…

Duck & Champagne at HKK, City, Review

HKK's Cherry wood duck with mantou and caviar

88 Worship St, London EC2A 2BE hkklondon.com Duck and Champagne is a pretty random combination, isn’t it? Food and wine matching common sense would probably suggest that a gamey fowl like duck is best served with a red wine of some sort, say a Pinot Noir; or at the very least, a bold white wine like Chardonnay….

Azurmendi, Larrabetzu, dinner

Roasted lobster out of the shell on herbs oil and chives, Azurmendi

Menu from a dinner at the three Michelin-starred Azurmendi in Larrabetzu, with mostly new dishes and a few classics: [Artichoke cracker with citrus gel] [Peanut] [Pumpkin-parmesan butter biscuit] [Asparagus cotton] [Avocado bonbon] [Pickled courgette] Homemade salted anchovy millefeuille Roe and dill CaipiriTxa Hibiscus Infusion Chestnut leaf [Frozen olive on black olive soil] Egg from our hens,…

Highlights from San Sebastian Gastronomika 2015

Paco Morales at San Sebastian Gastronomika

San Sebastian Gastronomika 2013 Two years ago when I attended San Sebastian Gastronomika (SSG) for the first time, I was invited by the conference to present on Chinese food with Hunan restaurant’s Chef Peng, who I had co-authored a cookbook with. The schedule was hectic but I had some time to sit in on the ‘Alta’ demonstrations in the…

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