The popular neighbourhood haunt is glass-fronted restaurant with warm shades of taupe and browns with the kitchen situated at the end of the room and a garden beyond that where a formidable fig tree shading diners in the summer months…
Inside Burgundy – Jasper Morris MW
Inside Burgundy is a serious book for serious wine lovers. Offering unrivalled insights on the vineyards, the wine and the people, the 656-page book covers 1,000 specific vineyards from grand crus to obscure plots.
Inc Group showcase their Christmas offerings at Tompkins
Tompkins will be offering their Christmas menus from the third week in November, and based on what we enjoyed at the preview, it promises to be good food, well cooked and competitively priced. If you haven’t found your Christmas party venue yet, Tompkins is definitely one to consider – and even if you have, it’s worth a visit anyway.
Le Bernardin, Manhattan
‘Fish is the star of the plate, not the chef’ proclaims Buddhist chef, Eric Ripert across two pages of Le Bernardin’s menu…
Kazaar -Nespresso’s sexiest coffee yet
George Clooney’s favourite coffee maker, Nespresso, have come up with their finest blend yet. Abracadabra we give you Kazaar! A coffee that pulls no punches
Everything’s going pop at Galvin at Windows on Guy Fawkes Night
Galvin at Windows is celebrating Guy Fawkes Night in style on November 5th, with specially devised Nyetimber English sparkling wine cocktails alongside paired canapes at the bar created by head chef Andre Garrett.
De Bortoli wines from Australia
De Bortoli Wines is a third generation family company established in Australia back in 1928 after Vittorio and Guiseppina De Bortoli emigrated there from Northern Italy. The family continue to produce some wines that were made when the winery started up all those years ago, whilst developing new varieties through the generations. We tried three of the De Bortoli range recently and excellent wines they were too.
Indian Zing, Hammersmith
I’ve been banging on about Indian Zing since I first popped its roasted gram flour and cumin poppadoms into my greedy mouth three years ago. This is contemporary Indian cuisine at its very best – stylish but unpretentious, high class but reasonably priced and served with friendly warmth and knowledge.
Heinz Secret Ingredient Interview with chef Paul Rankin
We caught up with chef Paul Rankin to find out more about the Heinz Secret Ingredient campaign that’s encouraging the public to use tomato ketchup in everything from curry sauces to cakes.
Vagabond sets up home in Fulham
It has been suggested that I would go to the opening of a bottle and well, it’s sort of true, in this event anyway. Vagabond, a new wine merchant, opened to the public recently and I was asked along to their official launch. How could I turn down such an invitation?