Last night I found myself searching in deepest SE16, through dark, dripping railway arches and anonymous industrial estates, for a man who washes cheese in beer. A few years ago I might have consider...
How hard is it to make a Yorkshire pudding? It must be fiendishly difficult because Ive yet to find one in London worth eating in nearly a decade of trying, and Ive tried at some fairly expensive pla...
The trend in recession-hit London, I daresay youve noticed, is towards large-volume, no-reservations, low-cost restaurants. MeatLiquor, Pitt Cue, Spuntino and Koya have all popped up in the last coup...
As has been proven time and again the world over, from Leicester Square to Times Square, from the Champs-Élysées to the Ramblas of Barcelona, tourist hot spots and good restaurants do not go together...
I promise I dont have any grand designs to morph into a travel blog - invitations like this will probably remain a rarity, and I have a sneaking feeling theres only so much you can say about a hotel ...
If I was feeling slightly less than charitable, this post would be about Colchis, a Georgian restaurant in Bayswater. I went with a couple of friends on Sunday and suffered the kind of incompetence t...
Theres a burrito joint called Adobo just up the road from my office on High Holborn. Anyone whos ever bought a burrito in London will know the kind of place; its no better or worse than plenty of sim...
"Food in Manchester", I was informed shortly after I stepped off platform six at Piccadilly station, "is two years behind London". I know that by repeating such a sweeping statement I...
Is there ever anything inevitable about the success of a restaurant? Reflecting after the fact, its tempting to declare places like Pitt Cue or MeatLiquor or Burger & Lobster were always destined to ...
While there were many things wrong with Jamies Italian, at least the concept was sound. It was the Oliver Empire attempt at a nationwide family-friendly Italian chain in the Carluccios mold, and thou...
Berwick Street market in Soho is barely a few months old but the careful selection of fresh greengrocers and hot food stalls gives it the atmosphere of a much more established arrangement. Of course,...
I knew I was going to like The 10 Cases, newish (but not actually that new; it has apparently been open nearly a year) wine bar and bistro in Covent Garden, the moment they served me my first drink. ...
Yes, its true. I, Chris Pople, being of sound mind and acting of my own free will, paid for a meal in a restaurant that deliberately offers no meat or fish of any kind. And you may not be completely ...
My friend who came with me to Ceviche said that the food there is "nothing like anything I had in Peru". This, apparently, is a good thing. Im sure a poor backpacker doesnt see the very best ...
Sometimes it can be irritating when the taste of a foodstuff fails to live up to its aroma. Coffee is often the biggest offender in this regard - the smell of fresh coffee is one of lifes great pleas...
Heres a question for any of you that might call yourselves Londoners: Have you ever been to Buckingham Palace? I dont mean cycled past it on the way to work or seen it blur past from the back of a bl...
With many of the best new restaurants in London not taking reservations, the grumbling of discontent amongst people who prefer to eat their dinner on a guaranteed table at a guaranteed time (and of c...
Theres a very widely-read blog called A Hamburger Today, all about - you guessed it - burgers. Its an offshoot of the hugely popular US website Serious Eats and as you might expect largely focusses o...
"I cant believe you didnt get to try any fish tacos!" was my sisters first thought on my return from San Diego all the way back in 2010. If this area of Southern California is famous for anyt...
A couple of weeks after suffering at the hands of a huge, geographically vague menu at Cha Cha Moon, here we are in a brand new restaurant in Kings Cross that has exactly the same problem. Look at th...
I really like the idea of a Belgian moules frites restaurant. Im sure a good moules frites restaurant would be a wonderful thing - after all, I like mussels and I like chips and Im very much on board...
Whod be a chef? The long hours of backbreaking toil for next to no money, the abuse, the heat, the stress. Ive often heard it said of food bloggers and restaurant reviewers that they all-too-easily c...
This could either be a lot of fun or massively backfire. In a rare outbreak of democracy at Cheese and Biscuits, Ive decided to throw open the venue of an upcoming post (most likely in late March) to...
There are few restaurateurs that have had as dramatic an impact on the way this country eats than Alan Yau. The man who created an impressive number of famous restaurants such as Michelin-starred Chi...
I went to see new movie The Artist on Saturday evening. Even if youve not seen it yourself, you will most likely have heard of it - the slavering reviews, the cavalcade of awards, the Oscar buzz. The...
I never visited the "old", pre-refurbished/relaunched Tom Aikens. I believe he once held two Michelin stars at Pied a Terre, which whatever your thoughts on Michelin (and I have many) is impr...
As a child, starved of entertainment on long car journeys through France on family holidays, I would often find myself flicking through the Michelin Guide. And much like the way I occasionally now br...
There are few experiences more surreal than being the only customer in an empty restaurant and being comprehensively ignored by every member of staff. Certainly, there are times in life where the abi...
It took a trip up North over Christmas to remind me that while London remains the principal battleground for competing restaurant concepts (for better or for worse), there are some places removed fro...
However much fun its been having so many days off work over the festive period (due apologies and commiserations to those who havent, of course) it is frighteningly easy, after two weeks of late nigh...
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