Hot picks, new restaurants.  Supported by Tabasco.

Whenever you see crossed chives you are in trouble
Cookery Quote
Never eat anything bigger than your head
We should all be eating less meat and better meat

Hot Picks

Sixtyone, and the vexed question of a front door

Imagine that you were an ambitious chef and that the devil took you up to a high place … to cut a long story down to size the Prince of darkness will happily make any chef who’s interested a deal, the cook gets a favourable rent and a very well equipped, often brand new, kitchen, but he also has to put up with setting up his restaurant within the bowels of a hotel. Before the chef has written his first menu the feel, standards and style of the host hotel will have leached into the atmosphere. That’s when having a separate entrance becomes so very important.


  • Chicken soup at Harry Morgan
  • Fish soup at Terroirs
  • Duck soup at Min Jiang
  • Pho at Song Que
  • Tripe soup at Istanbul Iskembecisi
  • London Particular at the Coach & Horses