2013
Blades at Hush: Where steak, lobster and whiskies reign supreme
What is so admirable about Blades is they don’t promise a multitude of dishes and being master of none, but instead focusing on a few key dishes and preparing them exceptionally well. As they have clearly emblazoned all over their website, it is all about steaks, lobsters and whiskies here. There are other British classics available on their a la carte menu, but it would seem inappropriate not to review what are their signature dishes
It is all about the pizza, pies and cider at the Stable Whitechapel
Locally sourced ingredients are buzzwords that are omnipresent in most restaurant menus these days. However, at the Stable , they take this concept very seriously.
Expect service fit for royalty at Lanes of London, Marble Arch
There is undoubtedly a plethora of shopping opportunities in Marble Arch from the bargain-basement, Primark to the very high-end, Selfridges ; but where do you head for that all-important afternoon tea break to rest those tired shopping feet? High on your list for consideration should be Lanes of London . Housed in a late Edwardian building, the decor has a classical feel.
Experience the circle of life at GŎNG at Shangri-La Hotel
As more high rises appear over the London skyline, there has been a corresponding increase in sky bars offering panoramic views of our beautiful city.
A smorgasbord of meatilicious delights at Bodean’s BBQ Covent Garden
Huge credit must go to the marketing team behind Bodean’s BBQ for being as upfront as possible about the meat-laden nature of their restaurants. You can’t be anymore forthright than having a pink pig as your corporate logo with the red letters BBQ in the middle.
Enjoy the stripped back elegance of the tasting menu at Anglo, Farringdon
Tasting menus are every food lover’s dream but they can be very stale and soulless affairs in pompous dining rooms. Luckily the founder of Anglo , Mark Jarvis has delivered one of the most understated and accessible tasting menus around. He has previously worked at Zuma and Le Manoir, whilst head chef, Jack Cashmore worked at Belgium’s In De Wulf and together you can’t help but feel they are embarking on an incredible culinary journey with Anglo.