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'The softest, sweetest prawns I think I’ve ever eaten'
Omar’s Place
...water foam (£8), and Foie Gras beetroot meringue with mushrooms (£12) which—despite initial reservations from this critic—was honestly one of the most incredible and inventive things I’ve eaten in quite...
No. 15 Great Pulteney
...are having a bit of a gimmicky moment, so I’m quick to criticise when bartenders—ahem, I mean mixologists—put style over substance, but Bar 15 delivers the goods. Not only are...
'Pasta is a definite strong point'
STECCA
...local crowd. It seems that chef Stefano has a loyal following from his previous stints in high end, top notch and critically acclaimed central London restaurants (see The blurb, above)....
Taj 51 Buckingham Gate
...and enjoyable journey through Britain via India, including two spicy twists on the British sandwich; curried egg mayo on sun-dried tomato bread (a revelation for this critic, who never eats...
No Man’s Fort: Solent Forts
...felt literally that, nobody’s. Soulless, with no cohesive sense of style. It’s aimed at corporate away days—white boards with marker pens were dotted about—which potentially makes my criticism unjust; it...
'Will I keep meditating? I’ll opt for a few moments of mindfulness when needed'
Transcendental meditation course with the Maharishi Foundation
...had stated that his aim was to create world peace through meditation, this humble quest grew into a multi-national organisation run like a business empire, and critics alleged that it...
Tried & Tested | Westminster
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VIPs and locals celebrate the opening of The Ivy Café, Richmond
...the restaurant to the general public, guests were invited to preview the space and enjoy the drinks and canapés on offer as they welcomed The Ivy Café to the local...
Socials
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Keratin treatment at John Frieda Aldford Street
...criticism would be her statement that the treatment ‘doesn’t contain chemicals’, which is frankly ridiculous, as any chemist will tell you. Even water is a chemical. What she meant, I...
The Spread Eagle, West Sussex
...all just as delicious as the courses that preceded it, though critical faculties might have become blunted by overload at this point. The barman from the gin bar tried to...
'Fish were barbequed to soft perfection, the smoky flesh perfect alongside any of the sauces'
Chicama
...her enthusiasm about it was infectious. Seafood is currently my biggest foodie crush; do it well and I’m a happy critic. So I arrived at Chicama not only hungry, but...
