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Inspiring recipes to bring the spirit of London top-notch restaurants, cafés, delis and food people to your kitchen!

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Dutch Patricia Trijbits, a fisherman's daughter, worked in Paris and California before settling with her family in London. The result? A very cocooning monomaniac spot (think powdery pink, light wood, green plants) under the arcades of Flat Iron Square, where to eat up tons of......

[:en] Created by Brett Woonton, Charlie Young and Elena Ares in 2005, Vinoteca has a double role: wine shop and Mediterranean-influenced wine bar. The five London versions (Farringdon, Soho, King's Cross, Chiswick) are among the sound values, where to push the door for a happy......

[:en] Created by Brett Woonton, Charlie Young and Elena Ares in 2005, Vinoteca has a double role: wine shop and Mediterranean-influenced wine bar. The five London versions (Marylebone, Soho, King's Cross, Chiswick) are among the sound values, where to push the door for a happy......

[:en]When he opened in 2015, former Hakkasan chef Malaysian Jeff San put the focus on the menu rather than on name brainstorming. He’s completely forgiven. The restaurant standing right at the entrance to Chinatown, at least things are clear. In a half-canteen half-faux rustic-street decor......

[:en] Last summer, Poco gave way to Tuyo, where you can chill all day-long under the green canopy and rattan ceiling lights. This bright spot is headed by chef Ricardo Pimental (ex-Salt Yard). For brunch, expect the classics to do the job very well: shakshouka......

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam aliquet posuere nibh sed porta. Duis fermentum tortor sit amet massa cursus efficitur. Suspendisse iaculis arcu nisl, sit amet faucibus urna gravida vel. Ut ac lorem et velit pulvinar ultricies. Praesent pharetra, turpis id convallis porta, erat erat tempus nulla, id imperdiet nunc quam non ipsum. Suspendisse imperdiet placerat pretium. Fusce tempus pellentesque libero sed tincidunt. Pellentesque orci arcu, faucibus in velit quis, venenatis luctus arcu. Donec at molestie eros, eu bibendum purus. Donec gravida justo et posuere pharetra. Maecenas pretium enim ut augue pellentesque, non tincidunt sem iaculis. Nunc iaculis lectus quis quam condimentum rutrum. Maecenas tincidunt, odio eget mattis consequat, mi nulla vehicula nisi, a tincidunt mauris lacus vel est. Nullam non pharetra dui. Sed ut orci felis. Suspendisse nec sapien ut turpis facilisis pretium sed vulputate nisl. Vestibulum volutpat nec nunc aliquam cursus. Aenean eget lacus in ipsum posuere pellentesque id quis sem. Donec nec lacus et ligula tincidunt varius. Nullam suscipit mauris eget nibh fringilla, nec malesuada ligula commodo. Fusce tempus eros dui, quis semper mauris tempus quis. Donec id neque faucibus, mattis nulla in, ultricies sapien. Ut justo nibh, aliquam ac iaculis a, cursus in nibh....

[:en] Pour 4 portions INGRÉDIENTS 8 oeuf 300g yaourt grec épais 1 gousse d’ail, pelée et écrasée 2 branches aneth frais ou persil plat, hachées 1 cc poudre de piment (au goût) ou 1 petit piment rouge, émincé 1 cs aneth, en morceaux d’1cm 1......

[:en] Pour 4 portions INGRÉDIENTS 8 oeuf 300g yaourt grec épais 1 gousse d’ail, pelée et écrasée 2 branches aneth frais ou persil plat, hachées 1 cc poudre de piment (au goût) ou 1 petit piment rouge, émincé 1 cs aneth, en morceaux d’1cm 1......

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam aliquet posuere nibh sed porta. Duis fermentum tortor sit amet massa cursus efficitur. Suspendisse iaculis arcu nisl, sit amet faucibus urna gravida vel. Ut ac lorem et velit pulvinar ultricies. Praesent pharetra, turpis id convallis porta, erat erat tempus nulla, id imperdiet nunc quam non ipsum. Suspendisse imperdiet placerat pretium. Fusce tempus pellentesque libero sed tincidunt. Pellentesque orci arcu, faucibus in velit quis, venenatis luctus arcu. Donec at molestie eros, eu bibendum purus. Donec gravida justo et posuere pharetra. Maecenas pretium enim ut augue pellentesque, non tincidunt sem iaculis. Nunc iaculis lectus quis quam condimentum rutrum. Maecenas tincidunt, odio eget mattis consequat, mi nulla vehicula nisi, a tincidunt mauris lacus vel est. Nullam non pharetra dui. Sed ut orci felis. Suspendisse nec sapien ut turpis facilisis pretium sed vulputate nisl. Vestibulum volutpat nec nunc aliquam cursus. Aenean eget lacus in ipsum posuere pellentesque id quis sem. Donec nec lacus et ligula tincidunt varius. Nullam suscipit mauris eget nibh fringilla, nec malesuada ligula commodo. Fusce tempus eros dui, quis semper mauris tempus quis. Donec id neque faucibus, mattis nulla in, ultricies sapien. Ut justo nibh, aliquam ac iaculis a, cursus in nibh....

[:en] Food writer Lori de Mori added incredible charm to this half-North, half-East London towpath with this café in 2010: almost totally open-air, on the canalside, and brimming with regulars. The slow food spirit reigns supreme in this low-key, vintage vibe. Switch off entirely (no......

[:en] This is the best tomato chutney. It comes from India and is full of lots of wonderful Indian spices, which give it a fiery heat. It keeps for up to a year unopened. Once opened, refrigerate and eat within 4 months. How to eat:......

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam aliquet posuere nibh sed porta. Duis fermentum tortor sit amet massa cursus efficitur. Suspendisse iaculis arcu nisl, sit amet faucibus urna gravida vel. Ut ac lorem et velit pulvinar ultricies. Praesent pharetra, turpis id convallis porta, erat erat tempus nulla, id imperdiet nunc quam non ipsum. Suspendisse imperdiet placerat pretium. Fusce tempus pellentesque libero sed tincidunt. Pellentesque orci arcu, faucibus in velit quis, venenatis luctus arcu. Donec at molestie eros, eu bibendum purus. Donec gravida justo et posuere pharetra. Maecenas pretium enim ut augue pellentesque, non tincidunt sem iaculis. Nunc iaculis lectus quis quam condimentum rutrum. Maecenas tincidunt, odio eget mattis consequat, mi nulla vehicula nisi, a tincidunt mauris lacus vel est. Nullam non pharetra dui. Sed ut orci felis. Suspendisse nec sapien ut turpis facilisis pretium sed vulputate nisl. Vestibulum volutpat nec nunc aliquam cursus. Aenean eget lacus in ipsum posuere pellentesque id quis sem. Donec nec lacus et ligula tincidunt varius. Nullam suscipit mauris eget nibh fringilla, nec malesuada ligula commodo. Fusce tempus eros dui, quis semper mauris tempus quis. Donec id neque faucibus, mattis nulla in, ultricies sapien. Ut justo nibh, aliquam ac iaculis a, cursus in nibh....

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Nam aliquet posuere nibh sed porta. Duis fermentum tortor sit amet massa cursus efficitur. Suspendisse iaculis arcu nisl, sit amet faucibus urna gravida vel. Ut ac lorem et velit pulvinar ultricies. Praesent pharetra, turpis id convallis porta, erat erat tempus nulla, id imperdiet nunc quam non ipsum. Suspendisse imperdiet placerat pretium. Fusce tempus pellentesque libero sed tincidunt. Pellentesque orci arcu, faucibus in velit quis, venenatis luctus arcu. Donec at molestie eros, eu bibendum purus. Donec gravida justo et posuere pharetra. Maecenas pretium enim ut augue pellentesque, non tincidunt sem iaculis. Nunc iaculis lectus quis quam condimentum rutrum. Maecenas tincidunt, odio eget mattis consequat, mi nulla vehicula nisi, a tincidunt mauris lacus vel est. Nullam non pharetra dui. Sed ut orci felis. Suspendisse nec sapien ut turpis facilisis pretium sed vulputate nisl. Vestibulum volutpat nec nunc aliquam cursus. Aenean eget lacus in ipsum posuere pellentesque id quis sem. Donec nec lacus et ligula tincidunt varius. Nullam suscipit mauris eget nibh fringilla, nec malesuada ligula commodo. Fusce tempus eros dui, quis semper mauris tempus quis. Donec id neque faucibus, mattis nulla in, ultricies sapien. Ut justo nibh, aliquam ac iaculis a, cursus in nibh....

[:en] The very fancy Monocle Magazine has set his striped café accross the Chiltern Firehouse, a stone away from its London headquarters. Under Scandi-Japanese influence, it’s the local favourite of the Marylebone creative crowd, flipping through the daily press. The reading goes with an Allpress......

[:en] This quiet corner of Notting Hill has been home to Aussie chef Brett Graham’s iconic restaurant since 2005. In a discreetly hushed atmosphere —a tad outdated,—prepare for a classic-chic collection tailored by Greg Austin. Nibble on a soft deer dumpling and there you have......

[:en] Makes 1 cocktail INGREDIENTS 30ml Ron Zacapa 23 with Tiger Nut infusion 15ml Hennessy Fine de Cognac 15ml Ginger liqueur 12ml Pedro Ximenez Sherry 15ml Colombo spiced orgeat Fresh orange & lime 35ml fermented palm drink RECIPE Shake and strain all the ingredients except......

[:en] Since 1996, this Klein blue-tiled Brook Green boozer has been a local open secret, for a drink at the bar, a quick stop in the back garden or a no-brainer dinner in the unassuming dining room. The -not once but twice daily- changing menu......

Ce vénérable vétéran, bois sombre, trophées et parquet qui craque depuis 1840, vit désormais une seconde jeunesse étoilée grâce à Brett Graham (The Ledbury), Mike Robinson (The Pot Kiln) et Edwin Vaux (The Vaux Brewery). Au piano, la chef Sally Abe travaille avec brio le......

[:en] After rolling around for a while, this trendy egg fathered by Joel Braham, Alex Coppard and Oded Mizrachi, hatched right in the middle of Stokey: a bright and airy café, skillfully casual with crates stacked about, it’s pretty much the offspring of Honey &......

[:en] This classic Victorian pub (wooden benches, dark green walls) is the public secret spot coveted by South London families and friends to feast on what is quite possibly one of the best Sunday roasts. The menu features seasonal produce behind unfussy dishes to share:......

[:en] Along Regent's Canal with its feet in the water, the Barge House is a highly popular spot for a Climpson coffee in the morning sunlight, working quietly on the mezzanine, or attending various performances in the basement Engine Room (DJ sets, screenings, debates ...).......

[:en] Opened in 2008 and tucked away from the Strand, this open secret is an everyday haunt: from drinks with friend along the welcoming central bar to a date night with a dusted-off rustic French Touch in the first room, or a boozy Sunday lunch......

[:en] Around since 1972, Tayyabs is the family-run reference curry house of any Punjabi food fan. It’s loud, it’s packed, tables pile up in every corner, the bill is ridiculously low and the smell sticks around for a week. Whatever the day or the hour,......

Avec le mythique St. John, Fergus Henderson et Trevor Gulliver, inventeurs du nose-to-tail et pionniers de la modern British Food, ont élargi le champ des possibles au-delà de la jelly et des beans on toast. Le St. John Bread & Wine est son petit frère,......

[:en] This all-time classic by Fergus Henderson (nose-to-tail icon) and Trevor Gulliver is set in a former Georgian smokehouse. Often copied, never equalled since it opened its doors in 1994, it’s superbly simple: bakery, wine shop, bar and formal restaurant all in one. Among the......

[:en] Since 2014, Australian chef Skye Gyngell (ex-Petersham Nurseries) has taken over a 19th century drawing room of the Somerset House, bathed in light and doubled up with an atrium. Under the crazy high ceilings, important business discussions seem to be happening, comfortably seated in......

[:en] If your dip looks a bit pale, simply blend in a couple of extra beetroot to brighten the colour. Serves 6 INGREDIENTS 500g cooked beetroot (not in vinegar) 3 tbsp ground coriander 20g mint, leaves finely chopped 500g Greek yogurt 1 tsp nigella seeds......

[:en] Lot Van Pham and Anh Phuoc Ti Pham have been feeding the London smart set for fifteen years at their cult Pho Mile Vietnamese eatery (next to BúnBúnBún). The decor is something: bright green paint on the wall, studded red leatherette chairs, absurd plastic......

[:en] So long, Ben Chapman’s first Soho thai-obsessed eatery... Now the open-fire, funky trip is happening in Shoreditch, in a new, vast (almost too) brick-and-metal Smoking Goat. Sent out by talented chef Ali Borer, pastel plastic plates straight from Bangkok streets still wake up the......

[:en] The perfect ceviche requires the right balance between salt, acidity and spiciness: not too sour, and not too salty. An important trick is never to squeeze the limes and lemons completely, otherwise it will turn bitter. Another important rule: never let the ceviche marinate......

[:en] After working for Wahaca, Edson Diaz-Fuentes had been pop-upping and supperclubbing all around town with his wife Natalie, before making a short appearance in Shoreditch in 2016. Back for good in London Bridge, their newcasa has this warm mexicool touch to it, from the......

[:en]Tucked away in an anonymous street off Oxford Street, you probably walked past a thousand times without even noticing, but Roti Chai is all but self-effacing! Just like Dishoom, it brings to light the great diversity of Indian cuisine, which can definitely not be restricted......