Category: London

Pie at the Sanctuary pub

The Sanctuary pub in Tothill Street, Westminster, together with its adjacent hotel, is owned by Fuller’s. That means it specializes in pies. It does a bar special of 3 pies each accompanied by a recommended ale. This time, however, the choice was for a five-spice duck pie, which came...

Sea bass at Fish Works

I often go to Fish Works in Swallow Street, Piccadilly, which specializes in excellent fresh seafood. This time the choice was oven-roasted sea bass, baked in lemon, thyme, olive oil and sea salt. It is served whole or filleted, and the choice was filleted. It was very good indeed....

Heliot Steakhouse in the Hippodrome, Leicester Square

Heliot Steakhouse in the Hippodrome Casino at Leicester Square is remarkable, in that the bar and restaurant tables are on a balcony that overlooks the main gaming floor. So diners tuck into their steaks while looking down on the action at casino and card tables below. I ordered a...

Exquisite mackerel at Roux, Parliament Square

Steve Groves is head chef at Michel Roux’s Roux at Parliament Square in the heart of Westminster. I went for lunch on Monday and had the most exquisite mackerel starter I have ever eaten. It came with heritage carrots, citrus and sesame. Then I went on to the dry...

Gordon Ramsay at Bread Street Kitchen

Trying to find an ad-hoc table in the evening around Christmas time in the City of London is rather laborious due to the extreme amount of parties (most of the banks and insurance companies book out whole bars), we decided to go up-market. After getting turned away from Barbecoa we...

Tapas at All Bar One – Victoria Street

All Bar One in Victoria Street offer a good selection of “small dishes” – i.e. tapas.  This time I ordered Iberico ham croquettes, chorizo and halloumi skewers, and fried calamari. It was quite a varied selection, but a filling one. I chose a Sandbox Chenin blanc to accompany it....

Savoy in style

It was quite a meal at the Savoy. First came lobster bisque, though I tasted one of the Dorset snails a companion ordered. Then came beef Wellington, medium rare with Vichy carrots. The piece de résistance was the crepe suzette. First butter and squeezed oranges, then Grand Marnier and...