Maggie Jones's London Reopening 2025: My Heart (and Stomach) Leaps as This Kensington Legend Returns on November 10 – After Years of Heartache, It's Time for Pies, Ale, and Tudor Magic Again!

Oh, the ghosts of good times past! It's Ken Frost here, your grizzled FCA-turned-food-scribbler from the wilds of Croydon (via endless audits and even more endless dinners), and I've got news that'll warm your cockles faster than a fireside jug of mulled wine: Maggie Jones's in Kensington is reopening on November 10, 2025! After a heartbreaking closure since that pesky 2023 electrical fire (yes, the one that shuttered this 61-year-old icon for far too long), the Tudor-style haven at 6 Old Court Place is rising from the ashes like a phoenix with a perfect pie crust. If you've been pining for old-school British charm in London—think rabbit pie that hugs your soul, crackling roasts, and service so warm it melts the November chill—this is your siren call.

I've been a Maggie Jones's devotee for over two decades, clocking in at least six visits across my restaurant reviews on kenfrost.com (check my 2002 review of the lamb or the 2012 revisit post covid—pure nostalgia fuel). Back then, it was my go-to for escaping Westminster's wonky ledgers: Dimly lit rooms evoking a bygone era, tankards of ale, and dishes that screamed "proper British nosh" without the £100 tasting-menu bollocks. Closed for years? It felt like losing a mate. But now, with bookings opening today via their site (pro tip: snag a table sharpish—it's already buzzing), I'm plotting my triumphant return. If you're hunting the best traditional British restaurant in Kensington 2025 or top London pie spots post-reopening, read on for why this resurrection is unmissable, plus my insider tips to maximise your feast.

Why Maggie Jones's November 10 Reopening is the Hottest Ticket in London This Autumn

Nestled in a hidden Kensington alley off Kensington Church Street, Maggie Jones's has always been more than a restaurant—it's a time capsule of Edwardian elegance, named after a fictional 1910s landlady (inspired by royal whispers, no less—rumour has it Princess Margaret was a fan). Shut since August 2023's blaze (which gutted the kitchen but spared the soul), the team's poured heart into a full refurb: Expect polished oak beams, flickering candles, and that signature rabbit warren of rooms intact, now with upgraded fire safety and a nod to sustainability (locally sourced game, anyone?).

The menu? A love letter to hearty British classics, unchanged in spirit but refreshed for 2025 palates. From my pre-closure pilgrimages:

• Starters to Swoon Over: Potted shrimps or devilled kidneys—£8-12, tangy and moreish, perfect with a crisp Sancerre.
• Mains That Steal the Show: The eponymous rabbit pie (£22), flaky pastry encasing tender meat in a cider gravy—my 2010 review called it "better than grandma's, without the lecture." Venison or beef wellington follow suit, sides like buttered cabbage keeping it unfussy.
• Puds and Pints: Sticky toffee that clings like a bad expense claim, washed down with ales from nearby breweries (£6/pint).

Prices? Still a steal for Kensington: £45-65pp with wine, miles below flashier foes like The Ivy. Post-fire tweaks include vegan options (e.g., nut roast) and gluten-free tweaks, broadening appeal without diluting the DNA. As one of London's best cosy restaurants for winter 2025, it's primed for date nights, family reunions, or solo scribbles (like mine).

My Personal Maggie Jones's Odyssey: From First Bite to Fire-Side Lament – And Why You Must Book Now

Flashback to 2005: Fresh off a brutal HMRC audit (ah, the irony—taxing and taxing), Eva and I stumbled into Maggie Jones on a whim. That rabbit pie? Epiphany in pastry. We returned in 2007 for her birthday (review: "Ambiance: 10/10; Bill: Surprisingly un-scary"), 2012 post-Brexit blues (comfort food supreme), and 2019 with mates for a roast-off. By 2022's last supper, it was ritual—whispers over wine about life's ledgers, the crackle of logs drowning out Croydon's chaos.

The closure hit hard: No more escaping into that burrow-like warmth amid London's relentless reinvention. But November 10? Resurrection day! Early buzz from insiders (TripAdvisor threads are alight) promises the same team, same soul—perhaps even a "reopening special" pie. For Maggie Jones's London reopening reservations, hit maggie-jones.co.uk now; tables for two are vanishing faster than my patience for overpriced avocado toast.

Pro Tips for Your Maggie Jones 2025 Visit: Maximise Flavour, Minimise Faff

• Timing: Book for 7pm slots—peak cosiness without the post-theatre rush. Weekdays for intimacy; weekends for buzz.
• Pairings: Ale flights for purists; their wine list skews French whites to cut the richness.
• Insider Hack: Mention you're a kenfrost.com fan—might snag a window nook (worked pre-closure!).
• Accessibility: Steps-free entry now, plus veggie/vegan menus—family-friendly upgrade.
• Extend the Magic: Stroll Kensington Gardens post-meal; pair with my nearby Cote Brighton review for a full British binge.

In a city drowning in fusion fads, Maggie Jones's return is a reminder: Sometimes, the old ways win. If this iconic Kensington restaurant reopening has you salivating, dash over my full London eats archive for more, or drop a comment: What's your must-try on the menu? Share on X (@ken_frost) with #MaggieJonesReopening2025—let's make it trend.

Fancy booking it? Head straight to Maggie Jones's to snag you spot 

Until next feast...

Fed up with celebrity slop? Dive deeper at www.kenfrost.com 'The Living Brand'. © Ken Frost 2002-2025. #MaggieJonesLondon #KensingtonRestaurants #BritishPieHeaven #LondonReopening2025 #BestTraditionalBritishFood

Spooky Roasted Pumpkin and Garlic Soup: The Ultimate Halloween Warmer for 2025

 

Posted on Friday, October 31, 2025

Ah, Halloween 2025— that gloriously ghoulish night when the kids are out trick-or-treating, dressed as mini-Reeves (complete with red budget folders), and I'm hunkered down in the kitchen, channelling my inner mad accountant-scientist. You know me, Ken Frost, the FCA who's audited more ledgers than you've had hot dinners, but when it comes to food, I'm all about simple, soul-warming triumphs that stick it to those pretentious TV chefs. Remember my eternal gripe? Fed up with celebrity cooks drizzling truffle oil over barely seared slop while charging £50 a pop? Me too! Tonight, as the fog rolls in and HMRC's ghosts haunt my dreams (those endless audits...), I'm resurrecting my classic roasted pumpkin and garlic soup with a spooky twist. It's creamy, garlicky, and just the thing to banish the chills—perfect for a Halloween feast that won't haunt your wallet.

This easy roasted pumpkin soup recipe is vegan-friendly (if you skip the butter), ready in under 90 minutes, and screams autumn vibes. Whether you're hosting a pumpkin-carving party or just need a cosy bowl after dodging candy-crazed zombies, it's got that roasted depth that'll make your taste buds do the monster mash. Pro tip: Pair it with crusty bread and a cheeky ghost-shaped crouton for extra frightful fun. Let's conjure this pot of orange magic—because nothing says "Happy Halloween" like outsmarting bland recipes.

Ingredients (Serves 4-6 Famished Witches)

• 1 medium pumpkin (about 2-3 kg, sugar or crown prince variety for max flavour—grab one from your local shop)
• 2 whole heads of garlic (unpeeled, for roasting—nature's vampire repellent)
• 2 bay leaves (fresh or dried, to infuse that herbal hex)
• 1 large onion, finely chopped (the unsung hero of soups)
• 2 tbsp olive oil (plus extra for drizzling)
• 50g butter 
• 1.5 litres vegetable or chicken stock (low-sodium, to keep it light)
• Sea salt and freshly ground black pepper, to taste
• A generous pinch of freshly grated nutmeg (for that warm, witchy spice)

Prep time: 15 mins | Cook time: 75 mins | Total: 90 mins

Step-by-Step Instructions: Brew Up Your Halloween Pumpkin Soup

1. Prep the Pumpkin Cauldron: Preheat your oven to 180°C (160°C fan/gas mark 4). Halve your pumpkin lengthwise and scoop out the seeds and stringy bits—save those seeds for toasting later as a crunchy garnish (zero waste, all win). Score the flesh lightly with a knife for even roasting, then season with a sprinkle of sea salt and pepper. Pop a whole head of garlic (cut in half horizontally) and a bay leaf into each pumpkin cavity. Drizzle generously with olive oil, then place cut-side up on a baking tray. Roast for 1 hour, or until the flesh is fork-tender and caramelised. (Pro Halloween hack: Carve a mini jack-o'-lantern face on the skin before roasting for Instagram-worthy pics!)

2. Sauté the Spectral Onions: While the pumpkin works its magic, heat 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and a pinch of nutmeg—stir for 5-7 minutes until softened and translucent, but not browned. This base is the soul of your soup; don't rush it, or you'll summon blandness.

3. Harvest the Roasted Goodness: Once roasted, let the pumpkin cool slightly. Scoop out the flesh (discard the tough skin) and add it straight to the onion pot. Squeeze the roasted garlic cloves from their skins—they'll pop out soft and sweet like hidden treasure—and stir them in too. Fish out those bay leaves (unless you fancy a leafy surprise). Pour in the stock, bring to a gentle simmer, and let it bubble for 10 minutes to meld the flavours.

4. Blitz into Creamy Elixir: Add your knob of butter (or vegan sub) for that silky finish. Using a stick blender (or transfer to a jug blender in batches), whizz everything until velvety smooth. Taste and adjust seasoning—more nutmeg for spice, salt for savouriness. If it's too thick, add a splash more stock. Reheat gently if needed.

5. Serve with Spectral Flair: Ladle into bowls and garnish with toasted pumpkin seeds, a swirl of coconut cream (for dairy-free), or a dusting of smoked paprika for smoky vibes. Serve steaming hot on this All Hallows' Eve—it's the perfect antidote to chilly nights and overpriced pumpkin lattes.

Nutritional Notes (Per Serving, Approx.): 150-200 calories, packed with vitamin A for glowy skin (ideal post-Halloween makeup). Gluten-free, low-carb, and oh-so-shareable.

There you have it—my roasted pumpkin and garlic soup, rebooted for Halloween 2025. It's not just a recipe; it's a rebellion against culinary cobwebs. If you're loving this easy pumpkin soup for Halloween, why not check out my other food musings on kenfrost.net/accountants-can-cook for global twists, or dive into my restaurant reviews for where to slurp something similar in Croydon? Drop a comment below: What's your spookiest kitchen fail? And if you're gearing up for tax season amid the candy coma, remember—I'm here for the audits too.

Tax does have to be taxing... but soup doesn't! Brought to you by www.kenfrost.com 'The Living Brand'. #HalloweenPumpkinSoup #RoastedPumpkinRecipe #EasyHalloweenRecipes2025 #VeganPumpkinSoup

Simpson's in the Strand Reopening 2026: London's Iconic Roast House Returns with Jeremy King at the Helm

 

London's dining scene is buzzing with anticipation as one of its most storied establishments prepares for a triumphant return. Simpson's in the Strand, the legendary British restaurant famed for its Sunday roasts and literary heritage, is set to reopen in early 2026. After closing its doors in 2020 amid the COVID-19 pandemic, this Strand landmark—originally opened in 1828—is being revitalised by hospitality maestro Jeremy King. For food lovers, history buffs, and anyone craving authentic British cuisine, the Simpson's in the Strand reopening promises to be a highlight of 2026's restaurant calendar.

Whether you're searching for the best Sunday roast in London or planning a visit to a piece of culinary history, here's everything you need to know about this eagerly awaited revival.

A Storied Past: The History of Simpson's in the Strand

Nestled at 100 Strand, WC2R 0EW, in the heart of Covent Garden, Simpson's in the Strand has been a fixture of London life for nearly two centuries. Founded in 1828 as a chess club and coffee house, it evolved into a renowned dining destination by the mid-19th century, attracting luminaries like Charles Dickens, who reportedly penned parts of A Tale of Two Cities amid its wood-panelled grandeur.

The restaurant gained eternal fame for its roast beef trolleys—massive silver-domed carts where expert carvers sliced succulent joints tableside, a tradition that became synonymous with British hospitality. Over the years, it hosted royalty, politicians, and celebrities, cementing its status as a symbol of unpretentious elegance. Even after a period under The Savoy's ownership, Simpson's retained its old-world charm until the pandemic forced its closure, leaving a void in London's fine dining landscape.

The auction of its iconic fixtures in 2020 marked a sombre chapter, but the site's Grade II-listed building—complete with its soaring ceilings and intricate details—has been lovingly preserved for this fresh start.

Jeremy King's Vision: What's Changing and Staying the Same

Enter Jeremy King, the restaurateur behind beloved spots like The Wolseley and Brasserie Zédel. After parting ways with his longtime partner Chris Corbin, King is spearheading the Simpson's revival through his Jeremy King Restaurants group. His goal? To honour the venue's heritage while injecting modern vitality, ensuring it remains a welcoming haven for both locals and visitors.

The revamped Simpson's will span multiple spaces, blending tradition with contemporary flair:

• Grand Divan: The formal dining room where the magic happens. Expect tableside carving from those legendary antique silver trolleys, focusing on classic British roasts and hearty fare in a refined atmosphere.

• Romano’s: A more relaxed sibling space offering flexible British-inspired dishes at accessible prices—perfect for casual lunches or pre-theatre bites.

• Simpson’s Bar and Nellie’s: Two intimate bars for aperitifs or nightcaps, evoking the chess club origins with a nod to cosy, clubby vibes.

• Assembly Room: A private ballroom seating up to 100, ideal for events, celebrations, or exclusive gatherings.

King has emphasised retaining the building's period features, from the opulent interiors to the sense of timelessness that made Simpson's a pilgrimage site. The menu will spotlight seasonal British ingredients, with roasts remaining the star attraction—think perfectly pink beef, Yorkshire puddings, and all the trimmings that define the ultimate London Sunday roast.

While an exact opening date hasn't been pinned down (King eyed December 2025 but settled on January 2026 to avoid holiday chaos), the buzz is undeniable. This reopening isn't just a restaurant launch; it's a resurrection of London's soul.

Why the Simpson's Reopening is So Welcome in 2026

In a city overflowing with trendy eateries and fusion concepts, Simpson's return feels like a comforting embrace. Post-pandemic, diners crave authenticity, and few venues deliver it like this Strand stalwart. Its reopening aligns perfectly with a resurgence in heritage dining—think nostalgic nods to Britain's culinary roots amid global influences.

For locals, it's a reclaiming of a neighbourhood gem; for tourists, it's an unmissable addition to any Covent Garden itinerary. Plus, with Jeremy King's track record, expect impeccable service and value that punches above its weight. Early whispers suggest advance bookings will fill fast, so savvy foodies are already signing up for updates.

The timing couldn't be better: Just shy of its 200th anniversary in 2028, this launch sets the stage for milestone celebrations, potentially drawing international acclaim and boosting the Strand's vibrant food scene.

How to Secure Your Spot: Reservations and Tips for the Simpson's Reopening

Eager to be among the first through the doors? The official Simpson's website offers a newsletter signup for the "Simpson’s Dispatch"—your ticket to priority reservations, insider stories, and exclusive previews. Follow @jeremykingrestaurants on Instagram for teaser visuals and announcements.

Pro tips for your visit:

• Timing: Aim for Sunday roasts to experience the full trolley spectacle.
• Dress Code: Smart casual—elegant without stuffiness.
• Pairings: Complement your meal with British wines or a pint from the bar.
• Accessibility: Centrally located near Embankment Tube, with step-free access planned.

As construction wraps and the scent of roasting beef wafts once more, Simpson's in the Strand is poised to reclaim its throne. This 2026 reopening isn't just welcome—it's essential, reminding us why London endures as the world's greatest dining capital.

Stay tuned to our blog for more on London's top restaurant reopenings and must-try British classics. Have you dined at Simpson's before? Share your memories in the comments!

Happy International Bacon Day

 

Happy International Bacon Day! If you're reading this on August 30, 2025, you're right on time to join the global celebration of one of the world's most beloved foods: bacon. Observed annually on the Saturday before Labour Day in the United States, International Bacon Day is a sizzling tribute to the crispy, savoury delight that has captured hearts (and taste buds) for centuries.

Whether you're a bacon enthusiast or just love a good BLT, this day is all about indulging in bacon's smoky goodness while exploring its rich history and creative uses. In this guide, we'll dive into the origins of International Bacon Day, share mouthwatering recipes, uncover fun facts, and offer ideas to make your celebration unforgettable. Let's bacon-ate!What Is International Bacon Day and When Is It Celebrated?International Bacon Day is an unofficial holiday dedicated to honouring bacon in all its forms. While it's called "international," it's primarily tied to the U.S. calendar, falling on the Saturday preceding Labour Day—the first Monday in September.

For 2025, that means August 30 is the big day, giving everyone a perfect excuse to kick off the long weekend with bacon-themed festivities.  

But bacon celebrations aren't limited to one date worldwide. Some countries observe it on different days, like February 19 or the first Saturday in January.

Regardless of when you celebrate, the focus is on enjoying bacon's versatility, from breakfast staples to gourmet desserts. It's a day to appreciate how this simple cured meat has become a cultural icon, inspiring festivals, memes, and even bacon-flavoured everything. The Fascinating History of International Bacon Day The story of bacon itself dates back thousands of years. Ancient Chinese civilisations were preserving pork bellies with salt as early as 1500 BC, a method that evolved and spread to the Romans, Greeks, and beyond.

By the 12th century, traditions like gifting bacon to harmonious married couples emerged in England.

European settlers brought these techniques to America, where bacon became a staple. Spanish explorer Hernando de Soto introduced pigs to the New World in 1539, kickstarting the U.S. pork industry.  

Modern International Bacon Day has more recent roots. It was founded around 2000-2004 by a group of graduate students, either from the University of Colorado in Boulder or residents in Bradford, Massachusetts—accounts vary slightly.  

What started as a fun excuse to indulge has grown into a global phenomenon, with bacon lovers worldwide sharing recipes and stories online.Key milestones in bacon's timeline:

• 1500 BC: Early pork curing in China.
  
• 12th Century: Bacon traditions in England.
  
• 1770: First dry-cured bacon factory in Wiltshire, England.
  
• 1924: Oscar Mayer patents sliced, packaged bacon.
  
• 1939-1945: Bacon fat collected for WWII explosives.
  
• 2000s: International Bacon Day is born.
  

Fun Facts About Bacon You Didn't KnowBacon isn't just tasty—it's packed with intriguing trivia that makes it even more fun to celebrate on International Bacon Day. Here are some crispy nuggets of knowledge: 

• Americans eat an average of 18 pounds of bacon per person each year.
  
• The word "bacon" comes from the Germanic "bak," meaning back meat.
  
• Bacon was part of the first meal eaten on the moon by astronauts Neil Armstrong and Buzz Aldrin.
  
• In the U.S., bacon refers to cured pork belly, but globally, it varies—Canadian bacon is from the loin, while Italian pancetta is spiced and rolled.
  
• Bacon's allure comes from its perfect blend of saltiness, smokiness, and crunch, making it a ultimate comfort food.
  
• During WWII, households donated bacon grease to make glycerin for bombs.
  

These facts highlight why bacon has endured as a favourite across cultures and eras.Mouthwatering Bacon Recipes for International Bacon DayNo International Bacon Day celebration is complete without trying new recipes. Here are three easy, delicious ideas to get you started, ranging from savoury to sweet.

1. Ultimate Cheesy Bacon Beer BreadThis no-yeast bread is perfect for beginners.

• Ingredients: 3 cups flour, 1 cup shredded cheese, 1/2 cup chopped cooked bacon, 12 oz beer, 1 tbsp baking powder, salt to taste.
• Instructions: Mix dry ingredients, stir in beer, cheese, and bacon. Bake at 375°F for 45-50 minutes until golden. Serve warm with butter.
  It's cheesy, bacony, and pairs great with soup or as a snack.

2. Bacon-Wrapped Chicken BitesA crowd-pleasing appetiser that's quick to make.

• Ingredients: 1 lb chicken breast (cut into chunks), 1 lb bacon slices, brown sugar, chili powder (optional).
• Instructions: Wrap each chicken piece in half a bacon slice, roll in brown sugar mixture, and secure with toothpicks. Bake at 400°F for 20-25 minutes or grill until crispy. Serve with dipping sauces like ranch or BBQ.
  Ideal for parties—sweet, spicy, and savoury all in one bite.
•  3. Maple Bacon Cupcakes
  For a sweet twist on bacon.

  • Ingredients: Cupcake batter (vanilla or chocolate), 1/2 cup crumbled cooked bacon, maple syrup, buttercream frosting.
  • Instructions: Fold bacon into batter, bake at 350°F for 18-20 minutes. Top with maple-infused frosting and extra bacon crumbles.
    These decadent treats prove bacon belongs in desserts too!
    3. Maple Bacon CupcakesFor a sweet twist on bacon.

    • Ingredients: Cupcake batter (vanilla or chocolate), 1/2 cup crumbled cooked bacon, maple syrup, buttercream frosting.
    • Instructions: Fold bacon into batter, bake at 350°F for 18-20 minutes. Top with maple-infused frosting and extra bacon crumbles.
      These decadent treats prove bacon belongs in desserts too!

    

  For more inspiration, try classics like bacon-wrapped dates, carbonara pasta, or even bacon ice cream.

  

  Creative Ways to Celebrate International Bacon DayMake this day memorable with these fun celebration ideas:

  • Host a Bacon Tasting Party: Sample different types like applewood-smoked, maple-glazed, turkey, or peppered bacon. Rate them on flavour and texture.
    
  • Bacon-Themed Cookout: Fire up the grill for bacon-wrapped everything—asparagus, jalapeños, or hot dogs.
    
  • DIY Bacon Bar: Set up a breakfast station with toppings like cheese, hot sauce, and syrup for customising bacon dishes.
    
  • Social Media Shenanigans: Share your bacon creations using #InternationalBaconDay, post memes, or join virtual cook-offs.
    
  • Bacon Entertainment: Watch movies starring Kevin Bacon or listen to music by the Bacon Brothers while munching.
    

  If you're feeling crafty, create a shared online bacon recipe book with friends.

  Health Tips for Enjoying Bacon ResponsiblyWhile bacon is delicious, it's high in sodium and saturated fats, so moderation is key.

  

  Opt for nitrate-free or turkey bacon for healthier options. Pair it with veggies, like in a salad, and limit portions to 1-2 slices per serving.

  

  International Bacon Day is about indulgence, but balancing it with nutritious foods keeps the fun going without regrets.Wrapping Up Your International Bacon Day CelebrationInternational Bacon Day 2025 is the perfect opportunity to savor this timeless treat, from its ancient origins to modern recipes and parties. Whether you're whipping up maple bacon cupcakes or hosting a tasting event, remember to share the joy online and tag your friends. Bacon brings people together—crispy, flavorful, and always satisfying. What's your favorite way to enjoy bacon? Let us know in the comments, and happy celebrating! If you're inspired, check out more bacon recipes or history online for endless ideas.