Urban Turban reviewed Saturday, February 23rd, 2008
I try Urban Turban, and revisit Hibiscus, the Devonshire, the Brilliant and Diwana Bhel Poori.
Urban Turban reviewed Saturday, February 23rd, 2008
I try Urban Turban, and revisit Hibiscus, the Devonshire, the Brilliant and Diwana Bhel Poori.
I venture to the wilds of Croydon to try Le Cassoulet Saturday, February 16th, 2008
I venture to the wilds of Croydon to try Le Cassoulet, sample newly Michelin-starred Quilon, and revisit Atelier Robuchon and Royal China.
I try Rasoi Vineet Bathia Saturday, February 09th, 2008
I try Rasoi Vineet Bathia, Clos Maggiore, Dehesa and the Grill Room at Browns, and return to Diwana Bhel Poori.
I try the new Landau at the Langham hotel Saturday, December 29th, 2007
I try the new Landau at the Langham hotel, and return to Kastoori in search of top vegetarian Indian food now that Sabras has closed.
Rowley Leigh’s new Cafe Anglais Saturday, November 24th, 2007
This week I try Rowley Leigh’s new Cafe Anglais, revisit Odettes, find a pizzeria with a difference in Giusto, and savour a remarkable special at the Brilliant. The Michelin 2008 Spain guide comes out with little change, but by contrast the new Michelin Tokyo Guide lands with a thump.
Alain Ducasse at the Dorchester on its opening night Saturday, November 17th, 2007
I try Alain Ducasse at the Dorchester on its opening night. I find Semplice to be an impressive Italian restaurant, and have very enjoyable meals at Yauatcha and Haandi. Michelin Germany 2008 comes out, and arrives with a bang.
Hibiscus comes to London Saturday, November 03rd, 2007
This week I sample the newly opened Hibiscus, and revisit Gilgamesh, La Trompette, La Trenta, High Road Brasserie and the Brackenbury.
Vacherin revamped Saturday, October 20th, 2007
This week a revamp works wonders for Le Vacherin, I have another excellent curry at Haandi and try two Italians: my old favourite Zafferano and new kid on the block La Trenta.
Sichuan food near Boston Saturday, October 13th, 2007
In Boston, I enjoy the vibrant spicing of a real Sichuan restaurant, but am uninspired by two of the highest rated restaurants there. Back in London, Zaika shows how to make proper biriani.
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