There are endless “best restaurant in London” lists, but in our (Sam Bowman’s & Ben Southwood’s) view nearly all of them are rubbish. They’re too expensive and tend to focus on things other than food like service, ambience and image. These things are all important, but with Straight Up London,
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You reviewed us on our soft launch with a 50% discount ? You massive, massive prick. The point of a soft launch is to iron out problems, hence the discount. Please go
The really big names in London restaurants, the ones everybody knows, are
A few months ago I moved to Brixton by accident, and I’ve been
The bias in reviewing free dinners is not just the quid pro quo element – the PR scratches your back with a free dinner and you scratch theirs with a generous review
My two biggest cooking obsessions at the moment are fermentation and wood smoking. So it’s no coincidence then, that I found myself in Rök’s second location (the original is in Shoreditch), where
I’ve been back to Chik’n since the review below and tried out their chicken tenders (both spicy and regular style), chips, dips and a burger. The tenders were a lot better –
There are endless “best restaurant in London” lists, but in our (Sam Bowman’s & Ben Southwood’s) view nearly all of them are rubbish. They’re too expensive and tend to focus on things
What’s worse than a place with no redeeming qualities? A place with plenty of redeeming qualities that still doesn’t hit the mark. Tea Room, the cocktail bar below Bun House at the
The problem with going out for restaurants is that once you’ve paid for drinks, service, and a few courses you’ve usually spent £50. That’s a fair amount of money for almost anyone.
Why is it so hard for restaurants to expand? So often do I have a meal at the second or third branch of a chain and find it lacklustre or not up
I went to Daddy Bao hoping to not like it, for the sake of making this blog a little more diverse. After a string of two medal reviews I’ve begun to wonder
Note: Pique-Nique has stopped serving its chicken tasting menu. It may well still be a good restaurant, but it now serves typical French dishes at a mid-to-high-range price point, and we haven’t
The really big names in London restaurants, the ones everybody knows, are all steak places – Gaucho, Goodman, Hawksmoor. Apart from a few new challengers like Flat Iron, which I maintain is