Situated in Ian Schrager’s latest hotel venture, The London Edition Hotel on Berners Street, chef and restaurateur Jason Atherton has just launched his latest restaurant Berners Tavern. With the kitchen headed by Phil Carmichael, who has worked with Jason for over ten years, the contemporary British menu features the very best British produce catering for breakfast, lunch, dinner, tea and late supper. Sample dishes include… Read more
From the mastermind behind Michelin starred restaurants Pied a Terre and L’autre Pied, Pied Nus (literally meaning ‘Bare Foot’) is a new, more simplistic pop-up concept from David Moore which strips back traditional dishes to create fresh and simple smaller plates, designed to be shared. Located just a few doors from L’autre Pied on Blandford Street in Marylebone, Pied Nus, represented by Restaurant’s Property’s David… Read more
From the 28-50 Wine Workshop & Kitchen family comes a new addition, located in the heart of Mayfair on Maddox Street. The restaurant features 28-50’s first seafood and champagne bar with menus from Executive Chef Paul Walsh changing daily. The menu consists of French Bistro style food and charcuterie main courses including Cod, braised leeks, peas, broad beans and bacon lardons or Rib eye 28… Read more
This second installment from Ross Shonhan, the former Zuma and Nobu chef behind Bone Daddies, is located within the bustling Seven Dials area in Covent Garden. Flesh & Buns is be the first restaurant in London to specialise in hirata buns (DIY filled steamed buns). Dishes from the four sections of the menu include sashimi and oysters served with Japanese flavours as well as a… Read more
Launched by creative director Fiona Gale and head chef Paul Fletcher, Whyte & Brown, is an entirely new breed of restaurant that stands alone in its two hero ingredients: free-range chicken and eggs. From breakfast to dinner, inspiring interpretations of the humble chicken and its delicate, spherical counterpart are prepared in more ways that anyone’s ever done before: from soups, wings, salads, burgers and patés… Read more
Launched by four Texans that have a passion for their hometown flavours alongside Head Chef Andrew Justice, a quarter finalist of Master Chef the professionals 2010, the team at The Lockhart have created their twist on southwestern dishes by using iconic flavours from Louisiana, Texas and New Mexico whilst cooking with the best of UK’s local and seasonal ingredients. Co-owner, Gwen Wren comments: “While attending… Read more
Located on the 32nd floor of the Shard, with stunning views across the London skyline, Oblix is the newest creation from Rainer Becker, founder of Zuma, Roka and the Shochu Lounge. Oblix offers a dual dining experience, featuring Oblix restaurant and Oblix bar and lounge; using the inspiration of a New York Grill as the backdrop, the menu – under the direction of Exec Chef… Read more
The newest edition to the ever growing Iberica group, La Terraza, is a welcome edition to to Canary Wharf’s Cabot Square – just in time for summer! This authentic feeling terrace allows diners to experience the pleasure of Spain with an exceptional menu from exceutive chef Nacho Manzano in the centre of Canary Wharf. Jason Grant, acquiring agent for Iberica, says,’I had to pinch myself!… Read more
Crafthouse & Angelica, the latest addition to D&D London Group, occupy the fifth and sixth floors of the luxury shopping and lifestyle development Trinity Leeds, which opened its doors on March 21st. The two venues are the group’s first opening in the UK, outside of London. CRAFTHOUSE Located on the fifth floor of the new Trinity Leeds shopping centre Crafthouse is accessed directly via a… Read more
Like its illustrious Copthall Avenue sibling – which has been consistently acknowledged as London’s best ‘kaiten’ (conveyor belt) restaurant since it first opened 12 years ago – the new outpost will offer more of the ultra successful formula: traditional Japanese cooking with a contemporary twist. In a buzzy yet inviting environment, diners can take their pick from an amazing variety of both traditional and modern… Read more