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Le Relais de Venise L’Entrecote : Buttered Frites
Only the most romantic of cities could have given birth to the L’Entrecote restaurants. It has remained firmly a family business for the better half of the 20th century. The legacy belongs to the...
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Let’s talk about Steak, at Chapters.
I attended a mega steak tasting dinner very recently put together by Douglas who writes the magnificent Intoxicating Prose, and the good people over at Chapters All Day Dining in Blackheath. One of the...
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Hix Oyster & Chop House : Mark could be King
Oh the sun, the sun. I spent most of last week in Norway, and happily returned to a gloriously sticky London on Friday, feeling utterly like a tourist in my very own city. There could be no better than...
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The Newsletter No.3: The Steak Issue.
In the last few weeks, I embarked on a hugely carnivorous adventure to sample some of London’s serious purveyors of the bovine to bring you this mini-guide to London’s most well-hung. By far my...
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Goodman City: Steax and the city.
I have been itching to supersede my first Goodman post which I wrote last year with something that better reflects my feelings about the restaurant. I love my meat sweats obviously, and in the twelve...
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Hawksmoor Seven Dials : Protein Horizon.
Hawksmoor has great PR, one of the early champions of blogs, it has since gone on to utilise and charm the medium with great success. Generally speaking, you guys – ie, people who read online food...
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Maze Grill : Stonecold.
Gordon Ramsay restaurants are entering the autumn of their lifecycles. Cycle being the keyword here, with many of his proteges, who used to run his restaurants during their heady years, moving on to...
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Goodman: The standard equation of Meat
Hello Meat, I’m back. It’s been six months since I was last here. And my information gathering has returned the following: John had left the Josper to pursue new charcoaled pasteurs in Swindon… and is...
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CUT at 45 Park Lane : Luxury has a Price.
Ten years ago, the breakthrough in London steak dining was in delivering cow hides which were tender enough to cut with a regular and not a steak knife. I am referring to the gimmick they use at...
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The Quest for Wagyu : From Tokyo to Kyoto.
My search for the fabled beef began about a year ago when I first visited Japan, spending 2 weeks or so trekking around Tokyo, Yokohama, Kobe and Kyoto; and then again this spring back to Tokyo. I’ve...
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