Recent news that 64 Degrees, Brighton, has plans to bring its particular brand of ‘social dining’ to the capital got us thinking more generally about what’s happening in London-on-Sea. So, this week, we shine a spotlight on Brighton……   NEWS 64 Degrees Possibly the most exciting restaurant ever to hit Brighton, according to Marina O’Laughlin, 64 Degrees […]

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Knightsbridge, revisited We take a trip to the newly relaunched Toto’s and find the service is just a little off.   Grace Dent finds she can’t quite stomach Hackney’s Cat & Mutton “It has the feel of a Spaghetti Western bar-cum-brothel, there’s no reservations and the food arrives in no particular order.”   Primeur brings […]

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A contemporary-style update of a traditional Knightsbridge Italian; a good quality, if pricey, all-rounder, where service can sometimes seem jarringly formal. In a city without much in the way of living restaurant history, ‘Chelsea Italian’ is one of the few styles you could write a whole book about. In fact, someone did – it’s called […]

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There’s something in the air in London at the moment. Is it spring? An unreasonably high pollen count? Saharan sand? Something certainly seems to have whipped up a frenzy of restaurant activity, with today (6 May) alone seeing the official opening of Fera at Claridge’s (though it seems they won’t really be fully open ’til Thursday), Beast, Noodle House, TING […]

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Perched atop a City hotel, a new restaurant and rooftop bar, Galadari, will open in September. Occupying the eighth floor of the Crowne Plaza, by Blackfriars Bridge, it will boast views of the Shard, St Paul’s and Tate Modern. The restaurant features a Japanese kushiyaki grill offering steaks (with a choice of flavoured smoke) and seafood, […]

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Goodman group, the folks behind Burger & Lobster, have got another surf ‘n’ turf food concept up their sleeves – king crab and steak. The restaurant – ‘Beast‘ – opens today (6 May), occupying a basement space in Chapel Place, near Selfridges. The fixed price menu costs £75/head and includes starter, main course, sides and dessert […]

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