
STK London
“The décor is, to put it mildly, challenging for two gentlemen such as ourselves. There is a great deal of purple…”
“The décor is, to put it mildly, challenging for two gentlemen such as ourselves. There is a great deal of purple…”
“What we wanted was the sort of top-end place where we could nosh, munch, guzzle or just nibble on traditional English fare, but done really, really well, without a trace of irony.”
“As a man whose mouth has been known to water in a farmyard, the idea that there would be culinary fireworks involving the fatted calf, and plenty more besides, was a heavenly one.”
I am rather surprised, and in truth ever-so-slightly-disappointed when I arrive at Wiltons to be…
“Thousands of spice-filled test tubes hang precariously above my head like some frantic experiment to preserve the sands of time.”
“The recent surge in prominence of Japanese-Brazilian concept restaurants could, depending on your point of view, be taken as the overdue recognition of an adventurous brand of fusion…”
There are good things happening on the King’s Road. No, I don’t mean the antics of the Made in Chelsea crew. I’m talking restaurants.
“Even before we ventured East in search of the Hakkasan group’s new temple to fine dining, we’d heard stories. These tales were a consistent paean to what was rumoured to be the best Chinese food in London…”
It’s late on Wednesday when the phone goes. It’s Foodie Ed. The conversation goes something like this: “Is that you Richie? Course it is. Listen, I’ve got a job for you. See I need someone solid, reliable, not afraid to put a bit of fork about, know what I mean?
Fitzrovia – bohemian hub of the early 20th century, home to literary and artistic bon vivants who would frequent the area’s many watering holes…
“A hubbub of excited noise and the turmoil of other people having a jolly good time crash into us as we enter the main restaurant.”