London Restaurants
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Northcote Obsession
OBSESSION BOOKING HOTLINE: 0333 999 7762* OPENS 8am TUESDAY 17th OCTOBER 2017 *Bookings cannot be taken before the hotline opens Nurtured, harvested, exported, roasted by artisans... brewed by you. The difference is Gaggenau. You spend time searching out selectively-picked, organic Arabica, sun-dried in deepest Yirgacheffe. All this you stipulate. Because when it comes to actually brewing the bean, you have the means to turn all that potential into your cup of coffee. The new lighting concept of our fully automatic espresso machine puts the cup in the limelight. The intuitive TFT touch display makes it simple to create your ideal coffee and save your preferences; each cup will now be as perfect as the first. However you take your coffee, take it seriously. For more information, please visit www.gaggenau.com. Northcote_CoffeeCulture_210x297_SP_UK.indd 1 14.09.17 09:17 2001 TERRY LAYBOURNE 21 Queen Street, Newcastle PHILIP HOWARD The Square, London NICK NAIRN Nairn’s, Glasgow NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2002 GERMAIN SCHWAB Winteringham Fields, Lincolnshire PHILIP HOWARD The Square, London ROBBIE MILLAR Shanks Restaurant, Bangor BRIAN TURNER Turners Restaurant, London DANIEL COUET Fredsgaten 12, Stockholm NIGEL HAWORTH & CHARLES METCALFE Northcote, Lancashire 2003 CHRIS & JEFF GALVIN Orrery & The Picasso Room, London CHRISTIAN OLSSON Vassa Eggen, Stockholm PHILIP HOWARD The Square, London HESTON BLUMENTHAL The Fat Duck, Berkshire JOHN TORODE Smiths of Smithfield, London NIGEL WIGGLESWORTH Twin Farms, USA NIGEL -
Great Britain & Ireland MICHELIN Guide 2015 Summary
Great Britain & Ireland MICHELIN guide 2015 Summary Selected establishments 3998 Hotels & guesthouses 1756 Particularly pleasant establishments l to h...I 219 Guesthouses I 556 Bib Hotels * (Good accommodation at moderate price) 66 209 Hotels with Spas L Restaurants 2242 Particularly pleasant establishments ö to A 188 Bib Gourmands = (Good food at moderate price) 155 Of which new N 26 Pubs A 592 o (Exceptional cuisine, worth a special journey) 4 mm (Excellent cooking, worth a detour) 21 142 m (Very good cooking in its category) Of which new N 14 1 Great Britain & Ireland MICHELIN guide 2015 Starred establishments o Exceptional cuisine, worth a special journey Town County Establishment Comfort Chef England Bray Windsor & Waterside Inn õ Alain Roux/Fabrice Uhryn Maidenhead Bray Windsor & Fat Duck ô Heston Blumenthal/Jonny Maidenhead Lake London Kensington and Chelsea Gordon Ramsay õ Clare Smyth Chelsea Westminster (City Mayfair Alain Ducasse at The ö Jocelyn Herland of) Dorchester mm Excellent cooking, worth a detour Town County Establishment Comfort England Bagshot Surrey Michael Wignall at The Latymer õ Cambridge Cambridgeshire Midsummer House ô Chagford Devon Gidleigh Park õ Cheltenham Gloucestershire Le Champignon Sauvage ô Grange-over-Sands Cumbria L'Enclume ó London Kensington & Chelsea North Kensington Ledbury ô Westminster (City of) Belgravia Marcus õ Hyde Park & Knightsbridge Dinner by Heston Blumenthal ó Mayfair Sketch (The Lecture Room & Library) õ Mayfair Hélène Darroze at The Connaught õ Mayfair Le Gavroche õ Mayfair Square -
Dinner by Heston Blumenthal
THE ROYAL ATLANTIS RESORT & RESIDENCES ANNOUNCES ‘DINNER BY HESTON BLUMENTHAL’ AS THE FIRST RESTAURANT TO OPEN IN 2020 The multi award-winning restaurant of the world-famous chef Heston Blumenthal will open at the groundbreaking property in 2020 DUBAI, United Arab Emirates (March 12th, 2018) – The Royal Atlantis Resort & Residences announces, ‘Dinner by Heston Blumenthal’ as the first named restaurant to open within the property in 2020. The multi award-winning restaurant, with locations in London and Melbourne, will be the third outpost of the culinary concept developed by the Michelin-star chef. Enhancing the landscape of Dubai, The Royal Atlantis Resort & Residences will offer 231 luxury apartments comprised of two, three, four and five-bedroom residences including Skycourts, Penthouses and Garden Suites, ranging from 1,400 to 17,000 square feet as well as 795 rooms and suites. The Skycourts will boast perfect sea views on vast elevated terraces with a private outdoor pool and architecturally landscaped gardens. Located on the crescent of The Palm next to the iconic Atlantis, The Palm resort, this new generation of international luxury living will offer a sophisticated lifestyle experience encapsulated in dramatic architecture. ‘Dinner by Heston Blumenthal’ located in the heart of the resort will include a dedicated bar, two outside terraces and a private dining room. The restaurant will offer contemporary dishes inspired by historic gastronomic recipes dating back to the 1300’s. “I am truly excited about opening in this incredible location”, explains Heston “it is not often that an opportunity in such a perfect space comes along. The backdrop is outstanding and the views of the Dubai skyline over the Persian Gulf are quite unique. -
Guide MICHELIN GBI 2014 Liste ENG
Great Britain & Ireland MICHELIN guide 2014 Summary Selected establishments Hotels & guesthouses 1763 Particularly pleasant establishments !"to"#...$ 226 Guesthouses $ 572 Bib Hotels %"(Good accommodation at moderate price) 69 Restaurants 2166 Particularly pleasant establishments &"to"'" 191 Bib Gourmands ("(Good food at moderate price) 143 Of which new N 27 Pubs ' 577 )"(Exceptional cuisine, worth a special journey) 4 * (Excellent cooking, worth a detour) 21 Of which new N 2 142 + (Very good cooking in its category) Of which new N 15 1 Great Britain & Ireland MICHELIN guide 2014 Starred establishments )" Exceptional cuisine, worth a special journey Town County Establishment Comfort Chef England " Bray Windsor and Waterside Inn , Alain Roux/Fabrice Uhryn Maidenhead Bray Windsor and Fat Duck - Jonny Lake Maidenhead London " Chelsea Kensington and Gordon Ramsay ," Clare Smyth Chelsea Mayfair Westminster (City of) Alain Ducasse at The & Jocelyn Herland Dorchester *" Excellent cooking, worth a detour Town County Establishment Comfort England " Bagshot Surrey Michael Wignall at The Latymer (Pennyhill Park Hotel) ," Cambridge Cambridgeshire Midsummer House - Chagford Devon Gidleigh Park , Cheltenham Gloucestershire Le Champignon Sauvage - Grange-over- Cumbria L’Enclume Sands/Cartmel ." Malmesbury Wiltshire The Dining Room (Whatley Manor Hotel) -" Marlow Buckinghamshire Hand and Flowers '" Nottingham Nottinghamshire Restaurant Sat Bains -" Oxford/Great Milton Oxfordshire Le Manoir aux Quat’ Saisons , Rock Cornwall Restaurant Nathan Outlaw - -
Gastronomic Gastroenteritis at the Fat Duck” by Nienke E
NATIONAL CENTER FOR CASE STUDY TEACHING IN SCIENCE GastronomicGastronomic Gastroenteritis Gastroenteritis at Theat FatThe Duck Fat Duck by by Nienke E. E. van van Houten Houten Faculty of Healthof Health Sciences Sciences Simon FraserSimon University, Fraser Burnaby, University, BC, Canada Burnaby, BC, Canada Introduction For a restaurant to earn a Michelin star is one of the highest honours in global cuisine. The more stars earned, the more innovative and renowned the restaurant and the associated chef. The Fat Duck in Berkshire, Wales in U.K. has three Michelin stars and is considered one of the best restaurants in the world. It serves an estimated 1750 patrons every month. The head chef, Heston Blumenthal, is known for his ground-breaking innovation in the area of “molecular gastronomy,” which fuses molecular laboratory techniques into cooking practice (Smith et al., 2012). It is January 2009 and you have waited months to get a reservation at this restaurant. You and your dinner party choose the 16 course tasting menu for the equivalent of $240 per person. The cost is higher if a patron chooses matching wine pairings. You enjoy bite after bite of fascinating delicacies, including 1) a green tea and lime mousse that was frozen by the addition of liquid nitrogen, 2) oysters with passion fruit jelly and lavender, and 3) roast foie gras “benzaldehyde,” which uses cryogenically frozen goose livers cooked in a vacuum bag in a controlled temperature water bath. You leave the restaurant feeling enlightened and awed by the brilliance of the chef and the smug satisfaction that you have eaten at what is considered one of the best restaurants in the world. -
November 2012 Monte-Carlo SBM
240 chefs and 300 Michelin stars- an international celebration of the 25 anniversary of Le Louis XV – Alain Ducasse 16 th ,17 th and 18 th of November 2012 Monte-Carlo SBM www.aducasse-25anslouisxv.com 1 PRESS KIT Monaco, November 2012 SUMMARY EDITORIAL p.3 A UNIQUE SUMMIT MEETING p.4 300 STARS AND 240 CHEFS FOR A UNIQUE GATHERING p.4 AN EPHEMERAL MEDITERRANEAN MARKET PLACE, A HIGHLIGHT OF THE EVENT. P.7 THE ALPHABET OF THE 100 MEDITERRANEAN PRODUCTS p.7 A MEETING BETWEEN THE LEADING CHEFS OF THE WORLD & MEDITERRANEAN PRODUCE p.8 LE LOUIS XV- ALAIN DUCASSE p.11 MONTE CARLO SBM p.15 THE PARTNERS OF THE EXCEPTIONAL ANNIVERSARY CELEBRATION p.16 INFORMATION AND MEDIA CONTACTS p.18 2 PRESS KIT Monaco, November 2012 EDITORIAL « My centre of gravity remains and will always be cooking. I am thus a happy cook! My inspiration comes from a combination of the Southwest of France, where I grew up and from the Mediterranean, which seduced me from a young age. But I also remain a curious cook. My roots carry me but do not hold me down. My arrival in Monaco was a magical and momentous moment in my life. It is on this rock, nestled between France and Italy that I encountered my Riviera. I know today that this land was my destiny. All my cooking is inspired from this area that sings sunlight. From it, I draw strength and truth. « Riviera »: the word alone echoes a certain invitation to dolce farniente. However, the Riviera is a land of farmers and breeders who, historically, have toiled to bring abundance from an arid land. -
Executive Chefs
A brief introduction about world’s Executive chefs. Presenter: Dilshod Khusanov. Who is a chef? The word of chef taken from french language and means cook. Executive chef is a person who born similary lives for make not only beautiful and tasty dishes but also incredible dishes which you will never forget. Here I am referring to that Executive chef is able to show his professional specialize experience in a meal. Actually he spends all life in a kitchen. By this I mean that he finds his best friend, wife, even his family from the kitchen. There is a small story about Executive chef Fransua Vallet ---> Steps of to be Executive chef Executive chef Sous chef Chef de parti Demi chef Comis A Comis B Operating Steward Executive chef – responsible for all things in the kitchen including all conditions and operations at the same time every kind of meal which can serve in restaurants or bars. Almost he plays the same role with F/B manager. Sous chef – he has deep knowledge of souse making. He knows every souses norm. The main aspects of his professional personality are strongly tolerance, excellent skills and of course highly capable of understanding tastes. Chef de parti – he is head of small groups. He does a lot works in the kitchen. His main responsibility increase energy of cooks groups likewise controlling products. Also he looks for things to be in time. Demi chef – He is a cook who has more experience and knowledge comparing to other cooks in a small group. Additionally he is a person who feels more responsibility moreover asks for his actions. -
A Guide for International Media Edition 2 – December 2016
A guide Brought to you by for international media Edition 2 – December 2016 Harrods, visitbritain.com/media Knightsbridge, London. Contents Luxury is GREAT ………………………………………………………….................................................................. 2 EAT AND DRINK Six of the best: - Michelin-starred restaurants ……………………………………………………………………………………………… 3 - Exclusive dining experiences ……………………………………………….…………………............................... 5 - Exclusive dishes and ingredients …………………………………………………………………………………….... 8 - Luxury cooking courses ………………………………………………………………………………………………..….... 11 - Exclusive drinks and clubs …………………………………………………………………………………..…………..... 13 SLEEP Six of the best: - Classic luxurious accommodation ………………………………………….……………………………............... 15 - Luxury boutique hotels …………………………………………………………………………………….................... 17 - Quirky luxurious accommodation …………………………………………………………................................ 19 - Private and exclusive accommodation ……………………………………………………………………........... 22 EXPERIENCE - The summer season…………………………………………………………………………………………………………... 25 - Quintessentially British sports …………………………………………………………………………………………. 28 - Luxury spas and treatments …………………………………………………………………………………………….. 31 - Travelling in the lap of luxury …………………………………………………………………………………….…….. 35 - Family luxury …………………………………………………………………………………………………………………….. 38 SHOPPING - Take home products fit for royalty ………………………………………………………………………………….. 40 - Enjoy personal and exclusive service …………………………………………………………………..………….. 42 - Luxury for her ………………………………………………………………………………………………………………….. -
David Moore and Richard Neat with Diners in the Early 90’S
1992 • 2012 David Moore and Richard Neat with diners in the early 90’s 4 At Pied à Terre CONTENTS History of Pied à Terre....................................8 Fire devastates 34 Charlotte Street...............14 David Moore - Biography ..............................18 A Day in the Life of David..............................21 David on BBC’s The Restaurant.................. 29 David’s Top 5 Restaurants.......................... 31 The Dining Experience.................................33 Pied à Terre Menus......................................36 Fine Wine................................................... 47 The Management Team.................................51 An Interview with Mathieu Germond................53 The Chefs of Pied à Terre..............................56 Marcus Eaves..............................................61 Pied Art Club............................................. ..70 Art at Pied à Terre........................................74 The Private Dining Room............................ ..77 L’Autre Pied - the younger Pied sister.............78 Contact Us...................................................81 Published by: MMC Media, Starline House, 130 Mowbray Drive, Blackpool, Lancs FY3 7UN Tel: 01253 319882/3 Fax: 01253 319884 Designed by Cas Streetly DISCLAIMER Magazine designed by Cas Streetly No part of this publication may be copied or reproduced in any form or by any means, electronic, mechanical, mmcmedia photocopy or otherwise without the express permission of the publishers 5 fly anywhere • anytime • any way expect -
2016 Top 100+ European Restaurants
2016 TOP 100+ EUROPEAN RESTAURANTS THIS YEAR'S SPECIAL AWARDS NUMBER ONE RESTAURANT BEST NEW RESTAURANT HIGHEST NEW ENTRY SPECIAL ACHIEVEMENT AWARD ARPEGE (ALAIN PASSARD) DISFRUTAR KADEAU BORNHOLM RENE REDZEPI THE TOP 100 + LIST 1 L’ARPÈGE Paris, France 36 LE CINQ Paris, France 2 AZURMENDI Larrabetzu, Spain 37 ULIASSI Senigallia, Italy 3 IN DE WULF Heuvelland, Belgium 38 DISFRUTAR Barcelona, Spain 4 FAVIKEN Järpen, Sweden 39 PIC Valence, France 5 NOMA Copenhagen, Denmark 40 STUDIO Copenhagen, Denmark 6 LA MARINE Noirmoutier, France 41 RELAE Copenhagen, Denmark 7 ETXEBARRI Axpe-Marzana, Spain 42 MUGARITZ Errenteria, Spain 8 DIVERXO Madrid, Spain 43 GAESTEHAUS KLAUS ERFORT Saarbrücken, Germany 9 VENDÔME Bergisch-Gladbach, Germany 44 HOF VAN CLEVE Kruishoutem, Belgium 10 RESTAURANT QUIQUE DACOSTA Dénia, Spain 45 SPORTSMAN, THE Seasalter, United Kingdom 11 DE LIBRIJE Zwolle, Netherlands 46 TORRE DEL SARACINO Marina Equa, Italy 12 DANIEL BERLIN Skåne Tranås, Sweden 47 ANDREAS CAMINADA Fürstenau, Switzerland 13 ASTRANCE Paris, France 48 LE PETIT NICE Marseille, France 14 OSTERIA FRANCESCANA Modena, Italy 49 LA VAGUE D’OR St. Tropez, France 15 LE CALANDRE Sarmeola Rubano, Italy 50 OAXEN Stockholm, Sweden 16 RESTAURANT FRANTZÉN Stockholm, Sweden 51 ARAKI London, United Kingdom 17 EL CELLER DE CAN ROCA Girona, Spain 52 EPICURE Paris, France 18 PIERRE GAGNAIRE Paris, France 53 MIRAZUR Menton, France 19 LA VIE Osnabrück, Germany 54 AQUA Wolfsburg, Germany 20 SANT PAU Sant Pol de Mar, Spain 55 LEDOYEN Paris, France 21 SA.QUA.NA Honfleur, France 56 -
KYLE CONNAUGHTON Owner - Chef, Single Thread Farm – Restaurant - Inn
KYLE CONNAUGHTON Owner - Chef, Single Thread Farm – Restaurant - Inn Kyle Connaughton is the Chef / Owner of Single Thread Farm- Restaurant-Inn in Healdsburg, California. Along with wife Katina, Kyle opened SingleThread in December 2016. After 10months of opening, SingleThread received Two Michelin Stars. The restaurant also received 4 stars from San Francisco Chronicle in March 2017 and James Beard Foundation Restaurant Design Award in May 2017. Kyle is one of the most prolific and multi-faceted chefs of his generation, Kyle launched his culinary career in high school by apprenticing at one of the oldest Japanese restaurants in Southern California. He went on to study classical and modern cuisine at The Southern California School of Culinary Arts and later cooked through various kitchens in Los Angeles including Spago Beverly Hills, Lucques, AOC, and the Dining Room at the Ritz Carlton Huntington Hotel. He attended both the California Sushi Academy and Sushi Chef Institute, embarking on internships in several Japanese kitchens, both in Los Angeles and in Western Japan. In 2003, Kyle received an offer to work as a chef for the Three Michelin Star restaurant, Michel Bras, at a new second location in Hokkaido, Japan. During his tenure, he worked through a rotation of traditional Japanese kitchens in the disciplines of kaiseki cuisine, sushi, izakaya, and soba. In 2006, Kyle joined acclaimed Chef Heston Blumenthal as Head Chef of Research and Development of The Fat Duck Experimental Kitchen in Bray, England. That same year, Restaurant magazine named the Fat Duck “Best Restaurant in the World.” During his five years as Head Chef, Connaughton collaborated with food scientists, perfumers, designers and various experts to develop The Fat Duck’s multi-sensory cuisine, not only for the menu but also for books, articles, and television programs. -
London 1974-2015 Star History
MICHELIN GUIDE STAR HISTORY 2015-1974: LONDON A-E District Establishment 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1991 1990 1989 1988 1987 1986 1985 1984 1983 1982 1981 1980 1979 1978 1977 1976 1975 1974 Battersea Cavaliers Battersea Chez Nico (moved to Reading) Battersea L'Arlequin Bayswater & Maida Vale Assaggi Barnet Le Connaisseur Belgravia Amaya Belgravia Ametsa with Arzak Instruction (at the Halkin H.) Belgravia Apsleys (at the Lanesborough H.) Belgravia La Tante Claire (at Berkeley H.) (moved from Chelsea) Belgravia Pétrus (moved from St James's) Belgravia Marcus Wareing at The Berkeley (formerly Pétrus) Belgravia The Halkin (Stefano Cavallini) Belgravia Nahm (at The Halkin H.) Belgravia Zafferano Bromley Chapter One Camden Dabbous Camden Kitchen Table at Bubbledogs Camden Pied à Terre Camden Hakkasan Hanway Place Camden High Holborn Chelsea Aubergine Chelsea Canteen Chelsea The Capital Restaurant Chelsea Chavot Chelsea Chelsea Room - Carlton Tower Chelsea Fulham Road Chelsea Gordon Ramsay Chelsea Le Gavroche (moved to Mayfair) Chelsea La Tante Claire (moved to Belgravia) Chelsea Ma Cuisine Chelsea Medlar Chelsea La Noisette Chelsea Outlaw's at the Capital (at the Capital H.) Chelsea Poissonnerie de l'Avenue Chelsea Rasoi Chelsea The Canteen Chelsea Tom Aikens Chelsea Waltons Chelsea Zaika (moved to Kensington) City Of London 1 Lombard Street (Restaurant) City Of London City Rhodes City Of London City Social City Of London Club Gascon City Of London Le