The atmosphere is most unusual – part gustatory and part celebratory. A homecoming parade for the nation’s favourite bald chef. The first week at Dinner is a restaurant opening of a kind that’s never been seen before. Everyone wants to love it, and it seems that everyone totally does as there’s not a dry seat in the house. Not to be outdone Nick Harman also discovers that Heston Blumenthal’s Dinner is just his cup of tea.
Ghillie and Glen Smoked Salmon
The Ghillie and Glen range is smoked in Scotland by expert salmon smokers who have spent years perfecting the art. Established over 30 years ago, Ghillie & Glen has a rich heritage and is named after one of Scotland’s oldest type of smokehouses. Thoroughly embedded in Scotland’s history, smoking was once used as a food preservation method. Traditionally Scottish estates had their own smokehouse, smoking a wide range of food from both land and sea and the Ghillie looked after the estate and its lochs.
Barbecoa London
Barbecoa, the restaurant Jamie Oliver opened in London with Adam Perry Lang, has been on the receiving end of a fair bit of critical flak since it opened yet it’s far from destroyed. On a sunny lunchtime with a hint of spring in the air, the sun blasting through the high windows and City people packing tables and tucking into attractive looking food, it seems a winner.
Catalan Cooking with CodornÃÂu
A London café specialising in sweet treats was transformed into a Catalan home kitchen for one night only. Courtesy of Cava producer, Codorníu, ‘Bea’s of Bloomsbury’ was decorated with Bacchanalia.
Byron Hamburgers
I liked Byron a lot despite my burger prejudices. From what I’ve seen they make each outlet appropriate to the building it’s in and don’t enforce homogeneity. The meat is well sourced and, I suspect, normally correctly cooked too. The idea that good burgers can be found in normal places with professional service, pricing and consistent quality may be anathema to the burger bloggers but Byron is a chain I can’t see breaking anytime soon
Nepenthe wines – an elixire, or simply great wine?
The name Nepenthe is drawn from one of the most famous works of historic Greek poet, Homer. In the Odyssey Homer described Nepenthe as an ancient herbal drink so powerful that it eases grief and banishes sorrow from the mind. Do these Nepenthe wines have magical qualities that raise the spirits? I’m not sure, but what I can say is that they are great quality and absolutely worth seeking out.
Namaaste Kitchen, lunch like no other
When you get invited to sample the menu at a new restaurant, you sort of expect to try a few things that define the restaurant and make up your mind based on that. Generally, they’re the most interesting things on the menu anyway but you will almost always walk away more than satisfied. On this occasion, Qin Xie was invited to sample the new menu at Namaaste Kitchen – a restaurant so new, even finding its website on Google had been a struggle. But they do have one, it’s at www.namaastekitchen.co.uk.
SIX at BALTIC Centre for Contemporary Arts Gateshead
Annie Lund heads to the top of the BALTIC centre for dinner at SIX. It’s all capital letters but is it a capital meal experience?
Karam Sethi Takes Trishna
Karam Sethi will take over as head chef of Trishna, London on St. Valentine’s day. With previous experience at Bukhara in Delhi (a regular of the San Pellegrino World 50 Best Restaurants), Trishna Mumbai and Zuma London, he will bring a modern take on traditional coastal classics.
365 Good Reasons to Sit Down and Eat
I’m not sure any of us need a good reason to sit down and eat, more like a good reason not to, but it takes a Frenchman to remind us that food should be fun and not a visit to church. Here are 365 good reasons never to go to a restaurant again. Bon Appetit!