Restaurants

Ask someone south of the border for their thoughts on Scottish cuisine and they’ll inevitably offer up thoughts of two Gaelic gastronomic inventions: haggis and deep-fried Mars bars.  Despite the wealth of produce available – and exported – from the country, Scottish fare has struggled to shake its tartan-clad clichés Despite the wealth of produce available – and exported – from the country, Scottish fare has struggled to shake its tartan-clad clichés. Take a table in London and you’ll find Orkney scallops, Isle of Mull oysters, highland venison and Outer Hebridean whisky on restaurant menus, while bonnie chefs like Quo Vadis’s charismatic Jeremy Lee and industry darling Adam Handling lead the capital’s

Burn the formal white tablecloths and fling open the kitchen doors. The latest craze in restaurant culture is open-fire cooking – where chefs sweat it out over roaring flames in full view of their customers. And the simple, raw nature of this method of food preparation seems to have set diners’ imaginations alight.  ‘Cooking outside over flames is primal and in our DNA as human beings,’ says Andrew Clarke, co-founder of Acme Fire Cult – one such restaurant in Dalston, north London. ‘The smell of woodsmoke and animal fats hitting the hot coals stirs up something deep inside.’ For Tomos Parry, chef and co-owner of Brat – another open-fire restaurant

Whenever it is suggested travelling south or north of the Thames to visit an ‘amazing’ restaurant I usually start conjuring up excuses. Across London seems a journey too far for food – but going across an ocean for it can be worthwhile. In NYC last year, I found myself with an evening off and, staying in the Lower East Side, made my way to the Bowery Meat Company. The menu was perfect: steak and seafood, excellent cocktails, and sides which included sublime creamed spinach and whipped potato that threatened to float off the plate. I usually eat oysters naked, but Bowery’s version – baked under a parmesan crust – was

Even Michelin-starred chefs, it seems, aren’t immune from the cost-of-living crisis. In a bid to make fine dining more affordable, Jason Atherton has cut prices across the board at Pollen Street Social, his flagship Mayfair restaurant (the three-course set lunch now costs £49.50 – down from £75 – and wines start from £7.50 a glass). At two Michelin-starred Kitchen Table on Charlotte Street, the cost of a 20-course set menu has come down by a third (from £300 to £200).  But even before we all started squeezing our belts, there were options for enjoying high-end food at not-so-high prices – if you knew where and when to go. Follow our

When you have small children just getting them out of the door can be traumatic. Finding and applying each shoe can be enough to provoke a tantrum – and not just in the parent. And no, they can’t bring their Power Rangers swords, because we are going out to lunch and everyone knows that plastic swords and restaurants don’t mix.  Eventually you will arrive at the restaurant, although it will 20 minutes later than the booking. As you push the buggy inside, the establishment falls quiet like the Slaughtered Lamb in An American Werewolf in London. There’s a scrape of chairs – a pause – then the chatter resumes. But in

When George William Wilton opened his shellfish-mongers close to Haymarket in 1742, he could never have imagined that his business would still be thriving 280 years later. The place has outlived ten monarchs and is as old as Handel’s Messiah. Before visiting, I imagined a typically Hogarthian scene with portly gentlemen in dandruff-flecked suits feasting on potted shrimp and vintage port. Perhaps they had dropped by for a ‘spot of luncheon’ before toddling off to their various clubs at nearby St James’s.  Up until relatively recently you might well have witnessed just such a quintessentially English scene; sadly, the agreeable old buffers who would once have frequented places such as Wiltons no longer exist in

The human desire to turn life’s mundanities into something altogether more agreeable never ceases to amaze and amuse. Take our homes, for instance. Once we were content to live in caves as long as they kept us dry and were reasonably warm. Then we decided it would be more appealing to build our own caves but with the added benefit of shag-pile carpets, front doors and locks to keep the jungle at bay. This ability to cocoon ourselves from an outside world that had once housed us became something of a status symbol and so we built bigger, more elaborate caves loaded with ostentatious accoutrements such as silk wall linings and

In the deliciously darkened corners of the Vesper cocktail bar, in the central quartier of the Siamese capital known as Silom, the patrons are guzzling some of the finest cocktails east of Suez: from the exquisite complexities of the ‘Silver Aviation’ (Roku gin, prosecco, maraschino, coffee-walnut bitters, almond and lavender cordial), all the way to the heady simplicity of the ‘Mango Manhattan’ (bourbon, vermouth, white port, absinthe). What’s more, everyone seems to be having a good time. Which is maybe not surprising – this place was recently ranked the 14th best bar in all Asia (by the same people that bring you the World’s 50 Best Restaurants, Hotels etc), and

The most recent additions to London’s restaurant scene have plenty to offer – from Palestinian culinary history on a plate and a slice of the American East Coast to a tasting menu with a twist and ramen worth writing home about. Here’s Spectator Life‘s guide to the best new openings to try now – and three more to look out for later in the year. Four to book now Akub, Notting Hill It’s funny how comfort food doesn’t need to be familiar to be instantly recognisable. You may not have grown up eating Palestinian chicken musakhan, but when you taste Chef Fadi Kattan’s version there’s sense of home that’s unmistakable.

Thousands of people have fled London for buzzy, creative Bristol in recent years. Among them: top chefs, bakers, brewers and baristas. ‘There’s a thriving community of young food entrepreneurs, many refugees from the viciously profit-driven London restaurant scene,’ says Xanthe Clay, chef, food writer and Bristolian. ‘They are taking advantage of lower rents and rates to cook what they want to cook – not what some venture capital backer demands.’ Those to watch include Jamie Randall and Olivia Barry – the chef team behind Adelina Yard, near Queen Square in the city centre – who bring experience working with the likes of Angela Hartnett. There’s also James Wilkins, an ex-pupil of