Secret Sandwich Shop, Dec-22. Seen the Led crew in here a lot and I’m glad I finally made time to pop in. Top sarnies, quality fixings, and I especially love the milk bread, makes all the difference. I had the xmas special (pork, turkey, crispy shallots), and the ham, egg & cheese. Located right next to @dorian.nottinghill , few doors down from @thomspencechef , I reckon I’ll be in west a lot in 2023 for food.  ..read more

September 2020, London, UK. Post Lockdown, Jeremy Chan and team are better than ever. Plantain, kombu, ginger and thick-cut honey truffle ‘cookies’. Mackerel, langoustine oil, the greatest cuisson on mack ive ever come across. Tetra squash, Ikoyi’s own-made pumpkinseed miso, husk cherries, juicy like a roast steak with a brûlée top of honeyed butter. Supreme vegetable cooking. Steamed monkfish wrapped in fresh kelp, roast chicken wing and Bieber chilli sauce and two purees of quince and salted citrus. Grouse with fried onion crust, elderberries, carrot puree and an incredible beetroot pur ..read more

⁣⁣⁣⁣beef tartare with endives ⁣⁣With angus sirloin, shallots, chives, pickles, capers, lemon, salt, pepper, sriracha, mayo, touch of brandy, balsamic, aged rice vinegar, sesame oil, evoo. Topped with crispy onions, more chives, egg yolk. Then smashed, mixed up and covered with endives.⁣⁣ Prep Assembly ..read more

======== we’re all on IG these days, and my blog has really become a bit of a digital museum. I do treat it like one as well, and upload my favourite memories here. Mainly because this is my own url and I get to keep them at their full resolution. you might know that i keep a long running hashtag on IG for my homecooking, and so here it is replicated here for those of you who prefer to view photos and websites in all their hi-res glory on full sized monitors. ========= Egg(s), watercress sabayon, English asparagus, lemon, evoo and pressed brioche My humble home-cooked recreation of a classic d ..read more

restaurant details: website , IG I finally made it here and can genuinely say that I totally believe all the fanfare bandied around Christophe Pele’s gem in the house of Haut Brion. His cuisine is one of modernity, subtlety and clarity. Decidedly French with flourishes of Asian influence in a non-intrusive way (quite unlike say Barbot’s love of citrus-charged flavours), his lightness of touch across the dishes is inspired stuff and I find it extremely appealing. During lunch there are three choices of carte blanche menus, starting at 90euroes for a short 3 courses and going all the up to 190eu ..read more

Here’s my rolling list of all the places that are present in my mind so far. I will update it periodically as I discover new things. It is by no means exhaustive, these are places I have been in the past, and a few of these places, I am a regular at. The list is mainly London, but I’ll include a few things from afar as well. Hope you find it useful. Last update: 28th Nov 2019* best of the best, in my book The Ledbury, Notting Hill The Greenhouse, Mayfair Claude Bosi at Bibendum, South Ken unique cuisine Endo at Rotunda, White City – Amazing guy, fantastic non-traditionalist Edomae sushi ..read more

Here’s my rolling list of all the places that are present in my mind so far. I will update it periodically as I discover new things. It is by no means exhaustive, these are places I have been in the past, and a few of these places, I am a regular at. The list is mainly London, but I’ll include a few things from afar as well. Hope you find it useful. Last update: 1st Oct 2019* best of the best, in my book The Ledbury, Notting Hill The Greenhouse, Mayfair Claude Bosi at Bibendum, South Ken unique cuisine *Endo at Rotunda, White City – Amazing guy, fantastic non-traditionalist Edomae sushi ..read more