Menuwatch
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Amid all the praise for this London restaurant's environmental approach, the food has often been somewhat overlooked. Tom Vaughan goes to find out what's on the menu
Posted: 17 May 2007 | 00:00
When Barrafina launched earlier this year with a "no bookings" policy, 90-minute queues built up to try the London restaurant's tapas offering. Tom Vaughan managed to get a seat
Posted: 10 May 2007 | 00:00
Scott's restaurant in London hasn't been short of attention since it reopened in December. Gaby Huddart went along to see what all the fuss is about
Posted: 03 May 2007 | 00:00
Traditional Northern Irish cuisine can finally be showcased to the increasing number of tourists. Tom Vaughan visits a chef in Derry who's tapping into the rich resources of the island
Posted: 19 April 2007 | 00:00
It might be home to some of London's more successful workers, but not a great deal of London cooking makes it out to Surrey. Janet Harmer checks up on one of the exceptions to the rule
Posted: 11 April 2007 | 16:30
Opening a restaurant in Belfast was a gamble for Niall McKenna, but now James Street South is one of the most celebrated restaurants in Northern Ireland. Tom Vaughan checks it out
Posted: 08 March 2007 | 00:00
Followers of Nathan Outlaw's career look set to seek out the Michelin-starred chef in his new abode in Fowey, Cornwall, where his menu is big on local produce. Joanna Wood reports
Posted: 01 March 2007 | 00:00
Now at the InterContinental, Park Lane, chef Theo Randall loves Italian wine - and it's reflected in his 160-bin selection. This will grow, but a user-friendly list is the priority. Fiona Sims reports
Posted: 21 February 2007 | 15:21
After training in London and Paris, Tom Kitchin has returned to his Scottish birthplace and earned a Michelin star to put alongside those of his illustrious mentors. Michael Raffael reports
Posted: 15 February 2007 | 00:00
The Puesdown Inn near Cheltenham is a perfect example of a restaurant making good use of cheaper, locally sourced meats. Tom Vaughan popped down to the Cotswolds to sample the fare
Posted: 08 February 2007 | 00:00
Tom Aikens has successfully carried over his high profile and the reputation of his Michelin-starred Chelsea restaurant to Tom's Kitchen, his latest venture nearby. Joanna Wood samples the fare
Posted: 01 February 2007 | 00:00
Cornwall's Old Coastguard hotel is well placed for sourcing the freshest seafood, but head chef Stephen Frost champions local produce from the land, too, as Tom Vaughan discovers
Posted: 11 January 2007 | 00:00
Oliver Peyton's third "public space" restaurant opened in September in the Wallace Collection in London's Manchester Square. Tom Vaughan took a break from the art to report
Posted: 30 November 2006 | 00:00
The menu created by Restaurant Associates' Omero Gallucci offers an authentic Italian dining experience within a few miles of Gatwick Airport. Diane Lane reports
Posted: 23 November 2006 | 00:00
This Michelin-starred London restaurant has led the field when it comes to matching food with beer. There are 14 on the list at the moment, priced from £3.50 to £32. Fiona Sims reports
Posted: 16 November 2006 | 00:00
Christopher Basten, chef de cuisine at this Surrey country house hotel, is aiming for a third AA rosette and takes particular pride in sourcing produce straight from its garden. Dan Bignold reports
Posted: 09 November 2006 | 00:00
After a millennium low, the Ritz is back doing what it does best - serving classic dishes in an innovative style to diners who like to be surrounded by gold-gilt opulence. Joanna Wood reports
Posted: 02 November 2006 | 00:00
Commended
Tesco Finest Chardonnay 2004 Hawkes Bay, New Zealand
(White - Chardonnay - Still)
Some lemon curd aromas. Fresh and clean, some lively aromas of lemon and biscuit; medium weight and nice balance. UK price: 7.48 Tesco supermarkets (01992 632 222)
Commended
Tesco
Posted: 05 September 2006 | 12:24
Just opened and already in the running for a top award, the Marquess gastropub hits the right taste notes, says Fiona Sims
Posted: 31 August 2006 | 00:00
There's more to Szechwan cooking than the stereotype of spices hot enough to blow your head off - as Dan Bignold discovers
Posted: 24 August 2006 | 00:00
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