There's a new restaurant opening in the place of the big ex-TGI Friday's site in Piccadilly - it's Bulgarian chain Happy. They were set up in 1994, have 20 restaurants in Bulgaria and two more in Barcelona
As for what they're offering - it's not a million miles away from TGIs, with burgers, chicken (burgers, strips and wings) salads and various veggie dishes available. From a quick look at
London's first Showaken ramen bar is now open at the Japan Centre's Panton Street location, serving up special ramens with a retro-style vibe.
This is a new grab and go Japanese curry spot, from the head chef behind Shoryu Ramen's curries. Expect their curry sauce to be at the centre of the menu with an array of toppings.
So this is a rather interesting idea. The team behind Hide Restaurant and Hedonism Wines are taking the Hide concept literally just down the road on Piccadilly to the Burlington Arcade for a winter popup.
They'll be throwing open the doors to Hideaway shop and cafe on 19 November - so this will be somewhere to try chef Ollie Dabbous' food as well as stock up on your Christmas shopping.
The look and feel will apparently be 'Parisian bistro'. They'll
Just in time for the start of Britain's native oyster season, we make a return visit to Bentley's for lunch in the oyster bar.
XU, the Taiwanese restaurant from the Bao team, has had a big focus on its traditional teas since opening but now it's putting them front and centre. During the daytime this summer (from 12-5pm) the ground floor level of the restaurant will be given over to focus on tea, offering everything from a single cup to a full on traditional tea ceremony, all headed up by the in-house tea master.
For the full Afternoon Tea Ceremony (£39), you can try a range of Taiwanese teas,
London's gastropub scene has been getting a real injection of creativity of late, what with Dan Doherty and Tom Oldroyd both opening their own boozers and Henry Harris bringing his skills to a range of pubs
The Hotel Cafe Royal has created a brand new first-floor restaurant - and has recruited French chef Laurent Tourondel (who's big in the States) to look after it.
Open barely more than a week and already the recipient of a lovely review in The Standard, Hide restaurant on Piccadilly - a joint venture between could-he-be-any-bigger chef Ollie Dabous and the folks at Hedonism Wines - is probably going to be the restaurant you hear most about over the
The team behind Palomar and The Barbary have a new counter dining spot - prepare to fall in love
Ollie Dabbous is back with his latest restaurant called Hide. This time he's coming to Piccadilly and it's promising some impressive views.
It's been a bad couple of weeks for celebrity chef Jamie Oliver. Following news that he was closing 12 of his Jamie's Italian restaurants last month, comes the confirmation of rumours that both his Barbecoa restaurants have closed their doors.
Fellow restaurateur Martin Williams of M Restaurants said yesterday that he wanted to buy both Barbecoa restaurants from Oliver. In a statement Williams said: "I believe there is a future
If you too wish to be able to describe canapes as having “blunt acidity of the sort that polishes up dulled brass coins,” then you'll want to get yourself along to Jay Rayner’s writing workshop.
The notorious Observer food critic (who’s been described
Last week Hot Dinners popped into Fortnums, as you do on a Thursday night, for a pasta dinner cooked up by none other than Murano's Angela Hartnett. The object of the occasion was to launch Hartnett's new range of pastas and sauces for the Piccadilly store. And if what we had was anything to go by, you need to head down here pronto to stock up.
Hartnett has spent time training up Fortnum’s chefs to make up pastas to her own specification - everything from
Autumn firmly has us, so the arrival of a pie and mash pairing menu in London seems perfectly timed. Celebrating the history and longevity of Pie & Mash in London, Smith & Whistle is heading into the autumn/winter season with an exclusive new pairing menu dedicated to this British classic, coinciding with British Food Fortnight.
Each pie is paired with a unique mash and a boozy drink - and here's what to expect...
Page 1 of 2