Articles from 16th February 2009
Enjoy the rugby away from the scrum
If you are looking to catch the Six Nations matches but don't fancy long treks and pricey tickets for cold and overcrowded stadia, then where better to watch all of this year's matches than at your favourite local? Having kicked off with England vs. Italy at Twickenham on Saturday 7th February, The Avalon and The Abbeville in Clapham and The White Hart in Kennington invite you to enjoy every game of the championship.
New addition to family-owned Spaghetti House
The newest addition to the Spaghetti House family will feature a high seating counter at the entrance and an impressive temperature-controlled wine display. Diners at Westfeld Spaghetti House will enjoy the aromatic will enjoy the open kitchen with a flame fired pizza oven seen as 'revolutionary' some 50 years ago at the original Goodge Street branch.
Chop, Chop – It’s Time To Make Some Sweet Pepper Chutney
While we tend to think of Autumn as ‘chutney season’, at any time of the year we can find ourselves faced with a bargain, one which cries out to be preserved for enjoyment long after its normal usage period. Many market stalls and greengrocers will offer excellent deals of produce, such as peppers.
The Pembroke opens for business on Old Brompton Road
Situated on the corner of Old Brompton Road, the iconic Victorian building formerly know as the Coleherene pub, has been transformed into an informal gastro pub that offers quality food and drink in an opulent setting with a traditional twist.
The Commander – Makes it so
The Commander offers what they call a 360-degree dining concept, with an Oyster Bar; a bistro restaurant; a Deli with three private dining rooms; and a courtyard where independent suppliers will trade quality fresh fish and flowers.
Rasa Sayang
With bills that come in lower than a Peking Duck on final approach, and a laudable focus on authenticity, Rasa Sayang is a great ambassador for its cuisine and the ideal place for a fast lunch or a more leisurely dinner. Dieters beware of the pork fat though, it’s easy to make a pig of yourself.
