Restaurant Reviews

Restaurant Reviews

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Fed up with celebrity chefs drizzling sauces over undercooked pieces of meat? I am!

I regularly dine out and am happy to share my restaurant experiences, and views on food, with you.

Monday, June 05, 2017

Customer Returns to Arabica Bar and Kitchen to Pay Bill and Tip After Terror Attack

The Telegraph reports that a customer, who was evacuated from a restaurant during the terror attack in London on Saturday night, returned the next morning to pay his bill and tip the heroic staff.

Richard Angell was having dinner in Arabica Bar and Kitchen in Borough Market when the three terrorists began attacking people in the area.

Returning to the area the next morning, Mr Angell told Buzzfeed News:
"These people shouldn’t win. This is the best city in the world, and Borough Market is one of my favourite bits of the best city in the world. I’m not going to let the barbaric acts of cowardly people minimise that."
Mr Angell said he was going to go back to the restaurant in order to pay his bill - and to finally finish his dinner.

"I’ve got to pay my bill. Also, we haven’t given the staff a tip, and they looked out for us when they should have been helping themselves," he said. "It was lovely food and I want the rest of my main course."

Kudos!

Friday, June 02, 2017

Happy National Fish and Chip Day!

Wednesday, March 22, 2017

Kitgum Kitchen at The Sir Charles Napier



Kitgum Kitchen serves excellent East African street food alongside Gujarati home cooking in The Sir Charles Napier (a splendid local pub in Hanover Brighton - 50 Southover Street).

The above video shows newest member of the Kitgum family Christopher Roden preparing samosas.


Wednesday, March 15, 2017

Burger Off!

Whilst I appreciate that, for reasons best known to chefs, burgers are currently "on trend". May I suggest that if you must serve burgers in your restaurants, for heavens sake don't sandwich them between sour dough slabs, ciabatta or the equivalent of a loaf of bread.

These add nothing other than unnecessary stodge to what is in effect a lazy effort by the chef. Just use a bog standard hamburger bun.

Better still, stop being lazy and cook something more imaginative!

Tuesday, March 07, 2017

Advice To Chefs Re Food Towers

Whilst it may currently be "on trend" to pile food up upon each other (veg, then meat, then yorkshire etc) and smother it with gravy (aka a "food tower"), it makes the food unappealing and difficult to eat.

In the event that you can't fit it on the plate without piling it up, buy larger plates!

Thursday, January 26, 2017

Casting Call For Studio Ramsay