Thursday, 3 September 2015




Petrus, a French restaurant in Belgravia from the Gordon Ramsay group is one the last few Michelin starred restaurants left in their UK portfolio. Once one of the hottest tickets in London, the original Petrus was headed by Gordon's former protege Marcus Wareing and which created an absolute storm back in early 2000s, gaining two Michelin stars in 2007 along the way. But these days Petrus is a totally different beast, now at its third location in Kinnerton Street with Neil Snowball as head chef, it is no longer the media's darling and you can easily secure a table. 

Wednesday, 2 September 2015

Galvin La Chapelle

Classic Taste of Galvin

Parfait of Goosnagh duck liver,
Armagnac jelly and toasted sour dough
Galvin La Chapelle has always been a pretty solid choice when you are after some top quality traditional French cusine in The City, the 1 Michelin starred restaurant by the Galvin brothers offers some very accessible cooking at any price level, ranging from £29 for a 3 course dinner set menu leading up to £70 for its 7 course tasting menuTo celebrate its 10 year birthday, Galvin La Chapelle has come up with the "Classic Taste of Galvin Menu", a 5 course menu which covers some of its most popular classic dishes and costs only £29 per person as a birthday treat from the restaurant.

Sunday, 30 August 2015

Ciroc Vodka

Grapes distilled vodka

Cîroc, launched in 2003, is the first global French vodka to be made from grapes. Unlike most vodkas that are distilled from grain, at the heart of Cîroc lies fresh French succulent grapes. This delivers an exceptionally smooth and distinctive citrus taste. From inception, Cîroc was created to be a celebration vodka.

Jean-Sébastien Robicquet, the Master Distiller, believes the ‘joe de vivre’ that goes into creating Cîroc makes it stand apart from other vodkas, making it the ultimate luxury drink. While Cîroc is unmistakably modern, it is also about creating something of substance and enduring quality.

Suggested Cocktails:


A glamorous cocktail to sip in style.

50ML Cîroc Vodka

15ML Elderflower Cordial

10ML Fresh Lemon Juice

Top up with Champagne

Ice cubes


Shake all ingredients together with cubed ice and strain in to a glass. Top Up with Champagne and garnish with a twist of orange or grapefruit.


An elegant cocktail that has a sharp zesty flavour. Perfect to add sparkle to your weekend.

40ml Cîroc Vodka

10ml Aperol

15ml Orange and grapefruit sherbet

25ml Freshly squeezed lemon juice

2 Dash cardamom bitters

1 Fresh egg white


Shake all ingredients with ice and strain back into shaker. Shake again without ice (dry shake) and fine strain into a chilled glass. Garnish with Dehydrated grapefruit slice.

3) Cîroc French 76

A fresh and sparkling serve that’s easy to make yet impressive for your guests.

30ml CÎROC Vodka

20ml Lemon juice

10ml Sugar syrup

Champagne to top

Dark grape


Shake together the CÎROC Vodka, lemon juice and sugar syrup with ice and strain into a chilled glass. Top with splash of champagne.

Thursday, 27 August 2015


Tapas bar in  Fitrovia


It is hard to beat some well cooked Spanish tapas with a glass of cava on a hot summer night, and Barrica is one of the few tapas bars that has a Michelin bib gourmand in London and it has always been a crowd pleaser from day one. I had eaten at its sister restaurant: Copita del Mercado not long ago and I was generally really impressed especially when you consider the value you are getting. As soon as I found out Barrica also did a fabulous offer for early evening: 3 course for £16.50 with a glass of cava, I had no excuse not to pay it a visit.

Tuesday, 25 August 2015

Life as a chef

Working experience in a Michelin kitchen

Sous chef Tom Booton and Chef Patron Andy Mcfadden
L'Autre Pied

Ever wondered what it takes for a restaurant to provide a plate of food in front of you? We see all the glamour and glory side from those so called celebrity chefs like Gordon Ramsay and Marco Pierre White, but most people don't realise that the real commitment and hard work that is required to work in a top professional kitchen, goes unseen. Marcus Wareing, holder of 2 Michelin stars at his flagship restaurant Marcus, once said on Masterchef: "I sacrificed my youth, my friends and my family to get to where I am" also Helene Darroze, who was recently voted world's best female chef, was quoted in a newspaper saying: "at the age of 23 when, she got a job at Alain Ducasse’s Louis XV restaurant in Monaco. For several months, she was authorised only to wash the lettuce."