Food and Drink

Review of Sybarite Reviews: Kahani

From the first curry house in 1809 to Chicken Tikka Masala being named Britain’s national dish, it truly has been quite a ride. It is this exciting and often complex story that Michelin-starred chef Peter Joseph wants to tell in his Chelsea restaurant Kahani. Taking inspiration from his childhood in Tamil Nadu, the southernmost Indian state, Kahani—which means “story” in Hindi—takes a contemporary approach to Indian cooking whilst using seasonal British ingredients.

Drink Only The Best This Christmas

With the Christmas holidays nearly upon us, it’s time to clear out the drinks cabinet and make way for some truly divine festive tipples!

The Best of The Winter Truffles

Truffles are usually classified by their colour and the time of year that they are harvested. White winter truffles are harvested from October to December, making them rare and all the more enticing. There aren't many ingredients that come close to the unique smell and flavour of truffles, and when used properly, they can elevate almost any dish. Luxury food writer Ina Yulo scours the capital to find the best dishes that highlight the decadent mushroom.

Review of Bank House Wine Bar and Kitchen in the heart of Chislehurst

Before the opening there was a real buzz in the community, expectations were high and just like everyone else I couldn’t wait to book a table.  The Bank House was originally designed by William Campbell-Jones in 1907, a British architect who was commissioned to design a building to stand the test of time for the National Provincial Bank, now it has been lovingly restored into a high-class eatery.  I felt a tad nervous entering the Bank House; with this being just a stone's throw from home, I wanted it to be fabulous! I am used to dining in some of London’s best restaurants and nothing locally has ever come close - until now.

Review of Vardo Takes its Place on the Chelsea Restaurant Scene

Backed by the team at expert coffee roasters and all-day-dining purveyors, Caravan, VARDO is a new nomadic concept that recently opened its doors on the square this autumn. The word “vardo” refers to the traditional horse-drawn wagon used by the British Romani to traverse from place to place, gathering spices and learning about different flavours wherever they went. 

Celebrating 150 years of Moët & Chandon 

The saga of Moët Impérial began in 1869, when Moët & Chandon chose to create a brut non-vintage champagne named “Brut Impérial” – known today as “Moët Impérial” – to pay tribute to the relationship established since 1801 with Napoléon Bonaparte and Jean-Remy Moët, grandson of the Maison’s founder.

Review of Restaurant Review: Robata

It is said that the first people who used the technique were ancient fishermen in northern Japan who brought hot coals in boxes with them so that they good cook on their boats. A newcomer to the thriving Soho dining scene, Robata by Head Chef Charles Lee allows Londoners to experience the unique taste that the robata grill brings to an array of fresh meats, seafood, and vegetables.  We visited on a nice sunny day and opted for a Sake Mojito on arrival. The cocktail was made with a refreshing blend of Sawanotsuru sake (a brewery from Japan’s Kobe region), jasmine syrup, lime juice, and mint leaves. The menu is divided into Raws & Sushi, Small Plates, Robata Skewers, Bao Buns, Large Plates, and Bowls.

Review of Julie’s Restaurant in Holland Park Announces 50th...

Despite the star-studded guests who have enjoyed the delicious food and lively parties that Julie’s is known for, owners Tim and Cathy Herring insist that the restaurant maintains its ethos as a neighbourhood gathering place. “We are greatly looking forward to welcoming our loyal customers who come from all over the world, as well as those from the local neighbourhood. It will be a fun and happy reunion for many friends,” says the couple.

Wiltons Oyster Masterclass

There is truly no better place to learn about the art of oysters—from differentiating between native and rock oysters to seeing shucking techniques first-hand, and understanding how to get the best flavour out of each mollusc—than at an establishment which holds six royal warrants for supplying oysters to the royal household. 

Yann Couvreur Comes To Claridge's

Planning the Perfect Party

While sending out the invites early is a must, getting the venue right is crucial. For this big birthday bash, I booked Camden Place in Chislehurst - a magnificent Georgian mansion set within 70 acres of beautiful grounds. Working in the television industry and having produced many live shows in my career, I know the importance of organisation, working to strict timings and how adding some extra production value can really make a world of difference. 

Celebrating Summer With a Crayfish Party at Ekte Nordic...

Ekte has an all-day restaurant as well as a café/deli favoured by City workers wanting quick takeaway options. I was invited to visit Ekte for an evening of Nordic debauchery at their infamous Crayfish Party. Jessen and event manager Fili explained how a crayfish party is a traditional Nordic celebration in the summer months. We were told to expect a lot of food, drinks, and singing.