One cannot fault Charlie McVeigh’s attitude towards beer, and the places that sell the fine hop-laden stuff. After associating himself with countless high-end venues, most notably Rowley Leigh’s Le Cafe Anglais, he has opened a trio of establishments in southwest London that aim to provide interesting and reasonably priced food with a staggeringly ambitious range of beers.
“We all know the attraction of ‘sourcing’ at Borough Market. Somehow in your basket, along with the cheeses, spices, ham, and jam, and other culinary nick-nacks, you are buying credibility, an authenticity that Ocado can’t deliver.”
Gabrielle skips over to Victoria to feast on deep-fried ice cream, among other delicious treats, at Grand Imperial London; the first UK restaurant from celebrated Hong Kong chef Rand Cheung.
“The Cumbraes were delectable, tantamount to standing on a seaside peer and having the refreshing surf sprayed into one’s face by a young scoundrel with a water-pistol.” Jonesy dines at Wright Brothers…
I’m not interested in the best restaurant on a budget or the world’s coolest or most democratic. I’m looking at the idea of the ‘best’, something that pulls at the heart strings, shocks, delights and nurtures in equal measure.
Jonesy selflessly braves the chill of a February weekend to humbly feast on lovingly tendered produce from the British Isles, while nobly sipping on fine natural wines in the pious private dining room at Corrigan’s Mayfair. Ahem.
As the aromas of black truffle waft through the restaurant, I glimpse a sea of grey Patrick Batemans, like bowler-hatted figures from a René Magritte painting, interminably colourless against the zest of Mazzei’s cooking.
Theo Randall’s restaurant in the Intercontinental Hotel on Park Lane (one of my favourite areas…
Rules. I simply can’t abide by them, never could. Maps, recipes, instructions, it’s like I’m…
One of the memorable aspects from my Thailand tour some years ago was of the country’s affinity with displaying their menus in pictures. Soho’s Benja Bangkok Table has stayed true to tradition, with a gallery of dishes pinned to the window.
“J.D., QC is a sophisticate like myself, boasting a detailed knowledge of the finer things that make life bearable. My reputation was at stake. I needed to deliver reliability for quality, but with uplift. There is only one place: Quo Vadis.”
Pick up a handful of restaurant reviews in quick succession and you will see a…