Documenting great food, great wine and great restaurants.
Posts under the unique conditions of the COVID-19 pandemic.
London: May 2021
Coconut, cinnamon, black pepper, cardamom, curry leaves, Maldive fish. Ingredients like these are proof of the powerful flavours of Sri Lankan cuisine. We had been craving for an authentic version of these flavours for long before the pandemic, and Hoppers was the answer. A small chance to …
Although we haven’t had the chance to visit Opheem in Birmingham, Aktar’s food and his philosophy had already intrigued us. His approach seems to follow the path that Andrew Wong walked through Chinese cuisine. Aktar’s recipes showcase the best the Indian gastronomy has to offer, giving special attention to …
With the recurrent temporal closure of restaurants due to the pandemic, many establishments have had to adapt their business to survive preparing ‘meal kits’. Simon Rogan and his team have done an extraordinary job transforming their cuisine and ideas to this format.
A different menu is proposed for every week …
London – December 2020
Nieves Barragán’s venture after the success of Barrafina is called Sabor. It opened in October 2017 offering two experiences. El Asador, with a focus in Galician and Castilian roasting, and the Counter, a more diverse take on Spanish cuisine but with a particularly good selection of …