So. Flor is a thin film of yeast that appears on the surface of wine during winemaking, especially important in the making of sherry. And apparently in Brighton (Hove, actually) it has gone wild and opened a restaurant. The following morning I left our seafront hotel early (the bloody car park needed feeding money after …
BRAT is definitely very on-trend. There’s a natural re-loved feel about the big old workshop-like space that has been fitted out with plenty of re-purposed wood. There’s a massive open fire full of fiercely glowing red coals, ready and waiting for the big chunks of meat that are BRAT’s hallmark. And of course, it’s all …
Does it tell you anything about us that the last three places we’ve lived have all been within ten minutes walk of a Michelin starred restaurant? For the record: Mr Underhills in Ludlow, Le Champignon Sauvage in Cheltenham, and now Trinity in Clapham. Of course not all Michelin stars are created equal, so it was …
Meh. Shortest review ever! To be fair, there’s a bit of a clash of expectation vs reality here, as people have written lots of gushing and nice things about Anglo. So I was expecting special. What I got was a by-the-numbers 6 course tasting menu with some fairly clunky flavours and cooking in parts. Hence, …
We’ve hit peak small plate. I know that, because our waitress at Trivet took the trouble to explain the menu: “Our menu is a three course concept. We suggest you pick one from the starters, one from the main courses and one from the desserts.” Which is entirely fair. I expect there are probably many …