"The Mason's Arms, Knowstone This was our second visit and happily chef's Waterside pedigree shone through. The pub-style Mason's Arms is obviously more modest than the Thames-side three-star crowning glory of the Roux empire, but the quaint little mid-Devon village of Knowstone is more than adequately represented on the fine dining map by Mark Dodson's restaurant. Every dish was good and the service much improved by comparison with our previous experience here. The seared peppered tuna and oriental salad starter was something I had enjoyed before and it was still well up to standard, the pigeon breasts with a clever curried brussels sprouts purée were much appreciated, and the smoked duck salad with duck liver parfait and delicious cherry dressing also went down well. The mains continued the winning streak, the fish dish of monkfish in prosciutto with smoked mackerel croquettes and scallops almost upstaging the seasonal game offerings of local venison loin with pear done in red wine and a blue cheese gratin and partridge breast "en crépinette" beautifully balanced with caramelised apple and cranberries, both of which were first-class. Chocolate cheesecake and honeycomb ice cream was possibly justifiably the preferred dessert, although my spiced pumpkin crème brûlée matched with a lovely cinnamon ice cream definitely competed for the top of the podium. Everything considered this was an excellent meal and the icing on the cake, as it were, taking into account the aperitifs, wine and coffee, was the amazing value for money the bill represented. A most satisfactory evening."
"Nathan Outlaw You just cannot beat this - the three-star, 10/10 food and wine, the three-star, 10/10 service, the three-star, 10/10 setting, it all adds up to one of the very best fine dining experiences you'll get anywhere. French and German chefs and gourmets have dined here and come to the same conclusion: Nathan Outlaw is at the top of the class and if he is some day rewarded with three stars and 10/10 it will be no more than he deserves. It is a constant source of wonder for us how the chef, ably aided and abetted by Head Chef Chris Simpson, manages to conjure up so many variations on the fish theme. Being located in Cornwall is a guarantee of a regular source of quality ingredients, of course, but we are sometimes reminded of dishes we've had here before when we look at the menu, only to be confounded by a completely new take on the main element and accompaniments which produces yet another masterpiece. This was perfectly illustrated by the first of the two amuse-bouches, salt-cured monkfish, something we know and love, but this time with terrific pickled artichoke, sour cream and ginger, the latter an incredibly good partner for the fish. The second had cubes of apple cleverly cutting the richness of the hen crab's brown meat mousse which in itself was delicious and with the addition of watercress and apple jelly just superb. Then, who would actually think of coupling preserved herring with cold-smoked mackerel? Put them together with roasted sweetish onion and a parsnip crisp and you have a match made in heaven. Again, try balancing perfect red mullet with sweet tomatoes and mint, rocket and anchovy sauce plus cubes of raw courgette. If you can bring it off, chapeau, you have an out-and-out winner. One of chef's signature favourites is the unforgettable Porthilly (lobster) sauce, and we're always happy to treat our tastebuds to it in combination with sea-fresh fish, this time bass, with fondant potatoes and an interesting green in the form of chopped and reconstituted hispi cabbage. Marvellous. And it's not just the fish dishes - the cheese on this occasion was a Ragstone goat's cheese made special by a wonderful beetroot chutney and purée, and, via a lovely palate cleanser of raspberry crème brûlée, two excellent desserts, satsuma granita dovetailed with brandy and tarragon cream, and a tasty, crunchy spiced quince and hazelnut tart to finish. Ab fab or what?!"
"Rasoi A feast for the eyes is a cliché, but when you look at the dishes served here your senses are assailed first by the visual beauty, then the spicy, perfumed aromas and you cannot resist tucking in and savouring the wonderful flavours. There is much to be said for traditional curry-style meals and there are still very good restaurants specialising in what we in Britain generally consider to be Indian food. However, when a top-class chef brought up in the old style but keen to make the cross-over with modern techniques and ideas to modern cuisine does so successfully enjoyment is guaranteed on a different level, especially when it is backed by good service and a well-chosen wine flight enthusiastically and knowledgeably served by the restaurant manager. The prestige menu was preceded by a whole range of canapés including the lightest of poppadums with a set of chutneys, the stand-out of which was a beetroot version, a yummy masala rice ball, and a chilli garlic scallop beautifully balanced with a coconut-chilli-kaffir lime leaves-tomato soup/sauce. The first of two entrées was tandoor-smoked salmon under an old-fashioned cloche to retain the smoke which came with a terrific honey and mustard coating and strategically placed dabs of saffron cream. The second was foie gras with a spicy crust complemented by a thoroughly delicious saffron and cardamom cream and saffron caviar and a specal treat of a truffle-laced mushroom naan. There were also two main courses separated by lychee sorbet with mint jelly doused at the table with champagne, an excellent palate cleanser. The black tandoor-baked chicken tikka was several classes removed from the sort of thing you get in a takeaway, the proper taste of the bird enhanced with sesame seeds sprinkled liberally on top and the tomato semolina upma and the tadka dal makhani giving the dish a touch of distinction. Just as good, though not at all in the same style, was the dehati lamb chop which we found anything but rural with its refined presentation in a coating of mustard seeds and the accompaniment of a keema lamb mince samosa with a stunning rogan josh sauce and three different naan breads. Our colourful dessert was a gajrela carrot pudding with kulfi ice cream, almond truffle and an amazing coconut soil, which again demonstrated the talent of the chef not just in the kitchen but also in the planning of the menu as a balanced whole."
"Breakfast middle eastern"
"Cooking here knocked ny socks off. I'd heard good things but wasnt really expecting it to be this good. Beautifully situated dining pub well worth a trek out."
"A gem of a village bistro. Well crafted French influenced menu superbly delived by the chef proprietor. Tiny little family operation that delivers every time.Fish soup is killer."
"comes into its own in winter. Feast on far better than average pub fare in one of Leeds' most iconic rooms. A true classic."
"Want a burger? Go nowhere else. Top notch "dirty" food. Bit up itself but go with it, its great."
"French classics done very well indeed at this Holbeck institution. Its not Noma but its very good. Every time I go I remark how i shold visit more often. Extremely convivial hosts make the experience complete."
Trending Restaurants 19-25 Nov 2015
Sexy Fish @SexyFishLondon
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— Fiona Sims (@2fionas) November 19, 2015
Fantastic food and service @SexyFishLondon today. Roll on the next visit. #yum. pic.twitter.com/ZL6h5MARgq — James Newbery (@newbery_james) November 22, 2015
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— Clerkenwell_Boy (@Clerkenwell_Boy) November 24, 2015
@OKLAVA_LDN thank you for an amazing brunch! Good good, great people, fab atmosphere #oklava_LDN pic.twitter.com/uNTVB5Dhgl — Roshni Allsop (@RoshniMehta1) November 22, 2015
Noble Rot @noblerotbar
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— Anika Mashru (@anikamashru) November 21, 2015
@noblerotbar @Pweaver1984 thanks for a great dinner last night! pic.twitter.com/E6EPmioDzB — Anita Rule (@anitarule) November 24, 2015
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— Ian Ascough (@DigitalBrandFC) November 22, 2015
Trying new dishes at my fav place @scotthallsworth @KurobutaLondon #foodporn #LondonSpy # pic.twitter.com/Uusy7GltiZ — Cheryl Chickowski (@Chicch) November 21, 2015
maze Grill @mazegrill
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— Foxy (@maxfoxa) November 21, 2015
Yesterday's glorious plate of Dexter from @mazegrill chefs Jocky Petrie @chefjocky and Owen Sullivan. pic.twitter.com/CiGEyNlqo6 — Nicola Richman (@nicolarichman) November 23, 2015
Twizoo’s Techies Explain…
You’ve probably noticed on Twitter on the left hand side of your ‘Home’ page there’s a ‘Trends’ list. Twizoo has built the same thing, but solely for London restaurants. Our number crunching detects the rate of change of influential mentions on Twitter. For example, ‘Christmas’ is currently trending on Twitter, which means there’s been a spike of mentioning Christmas now compared with the rest of the year.
Applying this to Twizoo’s algorithms: if X restaurant usually gets on average 10 tweets per week, but this week it gets 32 tweets… that’s a pretty big change, so it’s a good indicator something notable is going on. The algorithm notes restaurants that have the highest rate of change and ranks them based on which places’ tweets are the most positive collectively and then it takes the top of those based on how influential the individuals are who tweeted. Simple see?
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