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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….

Akelarre, San Sebastian, lunch

The leaves and the foie under the rain at Pedro Subijana Akelarre, San Sebastian

Aranori tasting menu from a lunch at Pedro Subijana’s three Michelin-starred Akelarre in San Sebastian: Just to begin: Bloody Mary Stuffed mussel Potato and prawn amber Anchovy stuffed black olive Aranori: The leaves and the foie under the rain Green broth infusion, scampi and smoked monkfish Very thin and light beef tartar, new potato soufflé…

Yauatcha, City, Review

Chocolate luxe gateau at Yauatcha City, London

Broadgate Circle, London EC2M 2QS www.yauatcha.com Yauatcha is one of my favourite restaurants. It’s a sort of fail safe option for last minute suppers, especially late at night. I’ve been to it on so many occasions, and I recommend it to just about everyone. Kowtowing to the pastry Kings and Queens A photo posted by…

Scents of Summer Afternoon Tea at the Wellington Lounge Review

Pastries, Scents of Summer Afternoon Tea at Wellington Lounge

The InterContinental, 1 Hamilton Place, London W1J 7QY wellington-lounge.co.uk There aren’t many places that I would visit twice. Schedules, preferences and the pursuit of “new” all work against a place as soon as I visit. There’s something about revisiting the same spaces for me that has a closer association with impending boredom than the comfort of the familiar. It’s…

Sakura at Sake No Hana

23 St James’s St, London SW1A 1HA sakenohana.com The last few days has perhaps been one of the busiest times of the year for gastronomy in London – the World’s 50 Best Restaurants (read my commentary here) was once again being revealed and with that came all the acclaimed chefs, well-known restaurateurs and interested journalists….

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