Music is the hum of conversation. Open evenings only from Wednesday then all day Sunday, lights staying on late (until 2am) attract flapping moths released from catering and other adrenaline-fuelled activities or anyone looking to keep the fun going. Ed Wilson, once head chef for the Terroirs coalition, now concentrates his energies here. Seasonal, local, foraged, organic, yadda, yadda, yadda... but here, in what was once a wood-turning workshop, those attributes obtain magnificently.
With his wife Sarah, wanting to create “a little farmhouse in the middle of London”, he drew on inspiration from Scandinavia and stages at Noma and Frantzen. It is a clever, useful and somehow quite louche concept. Always trust a restaurant with a butcher’s shop and deli attached. Here Carter’s Barbadian heritage comes to the fore showing that smoking and grilling over coals is the natural approach to fixing food. Unless particularly gifted hands in the patisserie section signify French to you, the menu, its execution and the surroundings are simply modern global chic — that last word a reference to dainty portions, which grate on some.
As a frequent visitor to India — and having been born there — I can vouch for authenticity in the food, which naturally includes grills, tandoor and curries but also uplifting, diverting street food like pao bhaji, golgappa and dahi puri and thalis big or small, meat or vegetarian, the well-balanced healthy, almost ayurvedic way to approach a meal. Another restaurant lure is Fillet of Beef Wellington for two to share — and of course roast sirloin on the trolley on Sundays — but chef Shay Cooper has a fertile mind resulting in assemblies like cured sea bream, pickled lemon, hazelnut oil, iced celery; and roast squab, Tokyo turnip, crispy squab leg parcel, fresh apple, cider vinegar sauce. Here is the meat and drink of democracy inspired by Bouillon Chartier in Paris. Eclipse. We're here to help.Get listed and instantly get your venue out to millions. In her terms you might almost say she’s a regular. Unless particularly gifted hands in the patisserie section signify French to you, the menu, its execution and the surroundings are simply modern global chic — that last word a reference to dainty portions, which grate on some. Sure, you've seen 100 Queen's Gate all over your Instagram feed, but did you know that this Kensington hotel is home to a gorgeous subterranean cocktail bar? That’s up to you. In the evenings, the 10-course Taste of China Menu and the Peking Duck Feast are truly memorable. Dolce Club London.
Now dishes and sharing assemblies such as warm black pudding, Alsace bacon salad and a poached egg; pot roast beef shin and risotto Milanese for two; suckling pig shoulder, choucroute, Montbéliard sausage, apple and horseradish for three are harder to find in multidisciplinary Soho and Covent Garden. Other than their pho (which is one of the better bowls of soup around), this place mostly does small things that are easy to eat on the go. He has said that “none of it is verbatim Thai cooking” but part of that claim is the high quality of raw ingredient and his relationships with indigenous farmers and fishermen. In winter sitting opposite the open kitchen is snug and rather romantic. He asked me where I most liked to eat and I took him here. But at lunch, there are 15 choices to dice with and divvy up and because James Lowe is a gifted, responsive, companionable chef tightly plugged into seasonality and a believer in the St. John diktat that nature should write your menu — he was head chef at St John Bread & Wine — dishes will feature ingredients like dulse and nettles, herbs like sweet cicely and lovage, breeds like Speckled Face mutton and tingling treats like cédrat lemon sherbet & preserved lemon meringue. Service, like the room, is sweet and pretty. As happens in such places, a clientele of regulars clubbily coalesced. Churchill Arms.