Six of London’s oldest restaurants: Capital cuisine classics

  06/17    United Kingdom

London is a sensational city, a place to eat, drink and be merry like few others. Here are some of the very best reasons why it has kept diners happy for centuries in my piece for And IS can get to feck if they think they’ll change it.


Galvin La Chapelle, London: Twins

  09/16    United Kingdom     Michelin Star

Galvin La Chapelle sings hymns of praise to classic French dishes albeit with clear English influences, courtesy of Michelin-starred brothers Jeff and Chris.

Bar Boulud London

Bar Boulud, Mandarin Oriental Hyde Park: This little Piggie

  07/15    UK

There are so many restaurants and dishes calling out to be tried in London, with nowhere near enough time to ever do so. The bacon naan roll at Dishoom, anything at Antidote and Hedone, that other-worldly potato purée with gravy at Dabbous, the meat fruit at Heston Blumenthal’s Dinner. I came geographically close to the last of …

Rathmullan Fish Chips

Salt n’ Batter, Rathmullan: Fish n’ chips from the Gods


  Salt n Batter review date: March 27, 2015 60 second review so no score It is a truth universally acknowledged that fish and chips taste better when eaten by the sea. It makes sense. Salty, freezing gales – especially when they come straight from the North Atlantic Ocean, with nothing to interrupt their descent …

Ballymaloe House

Ballymaloe Literary Festival of Food and Wine, Cork, Ireland: Where plate meets page

  05/15    Ireland

Ahhhhh Ballymaloe House. Home to a thousand chutneys, purveyor of the ultimate breakfast of champions, cookery school par excellence and guardian of Ireland’s culinary  flame when most of the country was stuck in the dark ages of cooking. A fine Georgian country house outside Cork, especially picturesque behind a cloudless blue sky on a crisp Spring afternoon. …

Social Eating House, London: The empire strikes back

  09/14    UK     Michelin Star

Social Eating House review: Thursday August 28, 2014 Whatever Jason Atherton takes to keep himself going should be bottled and sold. He seems to have limitless energy as his empire of restaurants grows ever broader and geographically-diverse, while a good profile in the Guardian explains the roots of his hard work ethic. The fear is, …