“You can see Copenhagen’s balls from here!”. Excuse me? “What on Earth are you talking about” I said to Mr P, who was stunt double for Lady Stirling this particular evening. “Copenhagen, his balls, you can see them quite clearly from here”. He was right.
“How’s the meat situation?” – This enigmatic question was graffitied onto a work top at my old university and is, bizarrely, permanently etched in my mind.
Parquet floors, like steaks, require meticulous care. My grandmother knew this with clarity, and as a boy I used to visit her every Saturday to gorge on steak and chips.
Tucked neatly away at the far end of a mews off Berkeley Square lies Bellamy’s Restaurant. I suspect there’s a strong argument to state that Bellamy’s might be the most civilised dining room in London.
Beyond plate glass, which reflects strings of LEDs in trees and a surging line of well-chilled commuters decanting into their offices, is L’Anima’s beautifully-composed dining room.
“In La Turista: Café Duende, Moro’s small next-door sibling Morito becomes the unlikely stage for an immersive theatre and dining experience set against the backdrop of the Spanish Civil War.”
Founded in 1988 by the energetic Ranald Macdonald, Boisdale Belgravia was created in celebration of the best Scottish produce and has since become something of a London institution…
“Wishbone is a new fried chicken and wings restaurant, the newest addition to the now uber-cool Brixton Village, which takes its residency underneath the rail arches of the railway station.”
“There was a time when the corner of Bethnal Green Road was not the epicentre of distressed, broken down cool; a time when bags were cheap plastic, rather than vintage Chanel.”
“The old bookworm arose, twitching eagerly, and I sighed. It was his birthday, and I knew what this meant; another day of pandering to every of his whims, which normally verge between the esoteric and the frankly unspeakable.”
“The Westbury is one of Mayfair’s more understated hotel addresses. Tucked away between the hedge funds and art galleries, away from the gaze of shoppers and tourists, it luxuriates gently, with a quiet confidence.”
“Whether it’s gorging on hot cross buns for Easter, tucking into neeps and tatties on Burns’ Night or seeing in the Chinese New Year with spring rolls and a few glasses of Jiu, I’m never one to turn down a food-related festival…”