This Basque-style tapas joint is a welcome break from the usually grimly impersonal restaurants around Haymarket.
‘I don’t even like mascarpone that much, or mille feuille, but this is making me quite… emotional’.
The dynamic duo add Viennese café Fischer’s to their repertoire.
The Telegraph critic finds good ingredients but very little taste.
Russell Norman’s latest outpost offers a soft launch deal on Saturday and Sunday.
Ms Maschler calls this Atherton-backed hotel restaurant ‘a triumph’
Pavilion launches in Kensington under chef Adam Simmonds
The ingredients are good, as are the intentions, but the cooking is clumsy, writes the Guardian reviewer
This outpost will have a new Asian twist to its menu
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