This was our third visit to Suvlaki which is a fabulous little Greek restaurant set in the heart of Brick Lane in Shoreditch. We was really excited about this particular visit as we were going to be meeting the restaurant owner Irene Margariti who wanted our opinion on the New dishes that have just been added to the menu. Read More


I returned once more to my great friends at Haywards. But this visit was to see one of their Cooking Demonstrations where they will demonstrate how to make one of their newest dishes on the menu. They have these days about three times a year and are really worth looking out for as you can then see how much work goes into creating the fabulous plates of food that are presented to you when you come for lunch/dinner. For this demonstration they were going to showcase the stunning dessert by Pastry Chef Luke the Chocolate , Pear & Hazelnut. The demonstrations are usually run by Chef Patron Jahdre but for the first time he handed over the reigns to Luke. He has been at Haywards since May 2019 and in that time you can clearly see the amazing desserts he is producing. Well I suppose when you’ve spent the last three years at the Ritz then this is no surprise.

The day includes a cocktail on arrival , the demo and a two course lunch with bread , amuse bouche , wine , tea or coffee & petit fours. We arrived before midday to enjoy the day’s cocktail a refreshing Garden Punch as you take your seat for the midday start. The demo’s are normally between sixty and ninety minutes which is then followed by lunch.

Garden Punch Cocktail

So now it was time for Luke to begin and for the next ninety minutes we enjoyed an excellent demonstration where each of the steps that go into creating the dish were explained with the greatest detail. His knowledge of pastry was amazing to hear and also explained the alternative ingredients you could use and telling you where they can be purchased. As well as this and the fact that as we wouldn’t have the equipment he was using provided other ways there were to assist you in making this dessert.

During the demo there is also an opportunity for you to join in the creation of the days dessert and believe me it’s not as easy as he makes it look. But it is great fun in trying and they do try to encourage as many people as they can to have a go.

Also during the demo you are free to ask as many questions as you like. There is also the opportunity to taste parts of the dish separately before he puts them all together for the final creation.

Pear Purée

Now it was time for the final part of the demo and the pressure was on for Luke as the dessert was placed on the turntable ready for the chocolate to be piped on in order to finish the dish. But like a true professional he did it with confident ease and voila with a couple of decorative additions the dessert was complete.

So after a fantastic demo by Luke it was now time for the two course lunch which started with bread , snacks & a Cauliflower Cheese Veloute.

Cauliflower Cheese Veloute

This was followed by the main course of Roasted Fillet of Pork , Braised Shoulder Croquette , White Beans & Onion Purée accompanied with carrots , courgettes & new potatoes.

Pork , White Beans & Onion Purée

The dessert was of course the fabulous demonstrated Chocolate , Pear & Hazelnut and yes it was stunning.

Chocolate , Pear & Hazelnut

We finished with coffee & petit fours to bring to and end a lovely afternoon. I would highly recommend that you look out for when the next demo is as it is well worth a visit so you can appreciate all the hard work and creativity that goes into producing all the amazing dishes at Haywards

Congratulations to Pastry Chef Luke for a great demonstration and to the rest of the team for a fabulous lunch.

Ok everyone it’s that time again when I share with you some of the amazing desserts I’ve enjoyed in the last month. So make a cuppa take a seat and feast you eyes on these beauties I’ve had the pleasure of tasting in October Read More

This was our first visit to Caractere and I can assure you now that it won’t be our last. Set in the very popular area of Notting Hill on the corner of the Ledbury Road & Westbourne Park Road is where you’ll find the restaurant. The site used to be a an old pub but owners Emily & Diego have turned it into a fabulous dining room. Read More

This was our fourteenth visit in the last three years to the Artichoke and in that time have become good friends with owners Laurie , Jackie and head chef Ben. So therefore when the announcement came on Monday 7th October that they they had finally earned the distinctive honour of holding a Michelin Star ⭐️ I couldn’t have been more pleased. The food here has been so consistent and we’ve even noticed that on our last three or four visits this has definitely risen to the next level. Read More

This was not only our first visit to Alain Ducasse but also to the hotel itself and I must say that after yesterday’s visit it’s definitely one that we would like to do again very soon. We decided to go to Alain Ducasse as part of our annual lunch with our good friends to which we also like to choose somewhere where neither of us have been to before. As you enter the hotel you find a nice spacious reception area. Then as you look straight ahead you will see a long foyer area where you can relax and enjoy afternoon tea. Halfway down on the left is the entrance to the restaurant where we were met by three young ladies who were very polite and friendly. They took our coats before one of the ladies escorted us into the restaurant itself. Our table was in the middle of the fabulous looking dining room giving us all a great view of the entire restaurant.
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This was our ninth visit to Core and once again we enjoyed another truly sensational lunch. The food here is simply amazing and the service is of the very highest standard. This to me is a must visit and therefore one that I would highly recommend.

#NottingHill #MichelinStars

So another glorious visit to Core by Clare Smyth passes which meant we got to enjoy two more of the fabulous cocktails made by Head Barman Ale Villa. On this occasion we decided to go for a classic Old Fashioned made with Blanton’s Gold Edition and the Gin & Apricot using apricot infused gin , champagne syrup , bay leaves & soda. These cocktails were an absolute delight and great additions to the long list of amazing creations by Ale.

Old Fashioned

Gin & Apricot

#Cocktails #NottingHill

Here are some of the fabulous desserts I enjoyed in the month of September which includes my four faves from Madeira.

Madeiran Faves

Apple Tarte Tatin at Haywards Restaurant

Lemon Meringue Pie at The Pipe of Port

Knickerbocker Glory at The Top Oak

Chocolate , Pear , Hazelnuts at Haywards Restaurant

Well that’s it for September stand by for some Michelin Star and AA Rosette beauties in October 🤪🤪