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Zoe Williams finds Michelin-starred Hibiscus has taken root to spectacular effect.
The Sunday Telegraph critic describes the food as beautiful at the Caterer Adopted Business and the Bosi’s relocated venue very special.
Terry Durack at the Independent finds Catey winner – for Le Vacherin - Malcolm John’s new venture in Croydon, Le Cassoulet, has all the ingredients to be the perfect neighbourhood restaurant.
For these reviews in full and more see What’s on the menu? >>
The Hibiscus dream team >>
Hibiscus fails to keep its two-Michelin-starred status >>
Hibiscus: A mixed welcome >>
By Chris Druce
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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