Marcus Sedghi

Eighty-Six , Fulham

Bacon week - bringing it all home

The power of bacon should not be underestimated. Cooking it releases an intense odour that has the ability to kill off the most horrific human hangover. In fact, the overwhelming inducement of continuous cooked, crispy bacon even convinced me that going to Telford was something to relish.

The Artichoke

Most people would consider throwing in the towel if their dream restaurant went up in flames. There's not many who would rebuild, expand and then win a succession of awards. Laurie and Jacqueline Gear are doing sterling work with The Artichoke

Sherlock's Grill

Does Sherlock Bar and Grill overcook its food as much as Cumberpatch overdoes his acting? Marcus Sedghi finds that in fact the food at Sherlock's is well balanced, restrained and easy to get down.

Rodizio Rico

Dedicated carnivore Marcus ‘the buffet slayer’ takes on the challenge of Rodizio Rico, a Brazilian restaurant where hunks of barbequed meat are heaped onto your plate till you can take no more- 'an all you can eat meatfest'.

The Steak Exchange, Exchange Square, London

I'm a big avocate of keeping things simple, so when a restaurant serving top quality steak opens on Exchange Square and adopts the name of The Steak Exchange it's already made it into my good books

Zenna Bar, Soho

Zenna Bar is London’s first Indian cocktail bar, found underneath The Red Fort, a pretty good Indian restaurant. Prior to this launch the venue hadn’t reached anywhere near full potential, averaging small weekly numbers of guests and takings. Now the bar has an atmosphere and is starting to create an identity as new life pulses through its veins.

Gwesty Cymru

Situated on the seafront of Aberystwyth, Gwesty Cymru is a Taste of Wales award-winning hotel and restaurant. Marcus Sedghi dropped by to find out what makes this restaurant win national honours.

Great British Eatery, Broadway Plaza, Birmingham

It may have been allegedly replaced in the nation's affections by curry, but a well made portion of fish and chips still has the power to delight the discerning diner. Marcus Sedghi, a Birmingham boy, loves his local chippy and not just because it's licensed either

The Harbour Master, Aberaeron

Having a cracking restaurant within a short car journey when you’re away from home is handier than a pocket on a shirt. That’s precisely what I have when my path leads me back to Aberystwyth. A short drive along a coastal road and you arrive in the seaside town of Aberaeron, once one of the main trading ports along the Cardigan Bay coast.

Alibi, Mojacar

It’s every critics dream to stumble across a diamond in the rough of the culinary world. We all try and locate the next big sensation or discover a superstar chef in the making, probably to enjoy the selfish euphoria of the words “I told you so”. Yet from time to time it’s possible to just stumble upon a venue with no real expectations, only to be bowled over by the no frills attitude with taste sensations.

Cowboy Cocina, Mojacar

A small side salad arrives first to whet the appetite, made with fresh vegetables, topped with homemade coleslaw and crunchy croutons. It’s really good, crunchy and fresh, but then the monster combos arrive. Each plate contains two giant spare ribs, a sizeable portion of pulled pork.

Pho, Wardour Street

I’ve been keen to review Pho for a while, having endured a frantic September filled with meetings, weddings, stag parties and business trips. I found it's ideal for a quick meal and an escape from the zombie filled Oxford Street.

Tom's Terrace, Somerset House

I’d visited Tom’s Terrace on opening night when Lanson was free-flowing, meaning bathroom trips were frequent and essential, the slight downfall being they’re located outside of the restaurant, obviously. It’s only a slight disgruntle, as are the other minor hitches with the meal, undoubtedly not worth kicking up a fuss over. The occasion was a perfect fit for the venue, a really fantastic place to grab a quick bite with a friend and enjoy the summer sun.

The Duke of York, St Johns Wood

Nobody likes to dine alone, but there’s such a warm and friendly atmosphere in The Duke of York that it isn’t an issue. The staff are talkative and friendly without being overbearing. You can genuinely tell that they will go out of their way to make sure you have the best time possible. A really charming venue with a strong talent for cooking

Brasserie One

A very good lunch and perhaps the most resounding reason being that everything is just right. The cooking is good, the dishes are well thought out, the atmosphere is spot-on and in all the feeling is that, for a lunch, Brasserie One is just right and definitely more enchanting than squashing into the nearest franchise chain outlet.

Bodean’s Re-Launch, Tower Hill

This was my first visit to a Bodean’s restaurant and definitely will not be my last. There’s more of a welcoming and personal atmosphere compared to other American sports bar style restaurants I’ve visited. The attention and care given to the preparation and standard of the food is shown through the tenderness and taste of the meat. Throw in some good American beer and sweet cocktails and you’ve got a fine recipe for a good night out.

BBQ at The Montague on the Gardens

Pack away the rusting, and frankly insanitary barbeque. If you fancy your food cooked to perfection and not flambeed to ash then The Montague on the Gardens has got the grill to thrill

Tom's Terrace opens at Somerset House

The River Terrace Café, which will be re-branded Tom’s Terrace, is sure to be a sensational hit given its fantastic location with its extraordinary décor and canopy. Yet arguably the most influential reason for visiting and subsequent success is the involvement of Tom Aitken, whose reputation continues to snowball thanks to the high quality of his food.

Park Terrace & Royal Garden Hotel, Kensington

The prospect of dinner as a resident at a five star hotel restaurant is an occasion to anticipate. Unquestionably there is a danger of letting the plush surroundings cloud your judgement. However, if you are able to resist being influenced by the grandeur and keep your eye on the ball, then every so often you deduce that perhaps the hotel is not fully committed to fine dining.