St John

St John

It is ‘simply’ the home of nose to tail eating in the Western world, the movement and approach to cooking reestablished and championed by the globally revered Fergus Henderson. His kitchen has seen many of the head chefs of London’s best restaurants and gastro pubs like the Anchor & Hope pass through it, learning and…

M (Victoria Street)

M (Victoria Street)

Since the second branch of M opened on Victoria Street it has overshadowed its elder sister in The City. Wine Bar, Raw Bar, Bar, and Grill restaurant, the site is deceptively large; like an iceberg most of it’s submerged (underground not water, thankfully!). In no way is it a cheap place, the wines are all…

Simpson's Tavern

Simpson's Tavern

Simpson’s Tavern is certainly not a new restaurant; it’s an old style Victorian chophouse. It was founded in 1757 by Thomas Simpson on its current site in the City of London. So while I refer to it as a Victorian Chophouse, as that is very much what it is, Simpson’s really has its roots in…

Blacklock

Blacklock

Since opening a few years back in Soho (and last year in The City) Blacklock has been almost permanently packed; hardly a surprise when their Instagram feed (the modern route of marketing for restaurants) leaves you drooling. The concept is simple: meat, predominantly chops, from the grill and cocktails. It’s easy to miss the entrance…

Acorn Aperitivo

Acorn Aperitivo

International award-winning bartender, Rich Wood is at the forefront of modern cocktail development bringing new flavours concepts and processes to the art of mixology. His new book The Cocktail Guy features 70 of his unique recipes along side guides on the elements of a cocktail, from the ice, to the traditional mixing equipment, and modern…