If you haven’t heard of renowned Colombian chef, Juan Manuel Barrientos, you will very soon. He is affectionately known as ‘Juanma’ by locals and at the very young age of 40 is already the founder of a hospitality group that includes restaurants and hotel across the Americas. He was named one of the 50 best chefs in Latin America and there is no doubt you will see his empire extending into Europe in the not-too-distant future.
His original restaurant is based in Medellín. It is now situated inside his boutique El Cielo Hotel. You can appreciate his popularity with a visit to his fabulously inventive restaurant there. With an open kitchen, you can see all the staff in action. They are all dressed in white lab coats with hair nets and meticulously beavering away at their workstations. You can be excused for thinking you’ve walked into the world of Willy Wonka and his chocolate factory.
Their tasting menu includes more than 15 courses or ‘moments’ as they like to call them in the restaurant. They like to create a sense of mystery with their menu. If you look online, you’ll find a long list of mostly single words, which don’t describe the ingredients of the dish. They are in fact, different regions of Colombia and your gastronomic journey at El Cielo is a whirlwind tour of the different regions of the country. What is important to note is this tasting menu is only available at the Medellín branch. If you visit their Michelin-starred restaurants in Miami or Washington DC, only some of the highlights might be on their menu.
The moments are designed to stimulate your senses. The restaurant is well-known for its choco-therapy, so for one course, you’ll be crushing a chocolate truffle ball with your hands. Then you will be enjoying the delights without the use of cutlery. It will bring back innocent childhood memories when dining was less rigid and formal.
This is also the case for another course, where diners are offered edible balloons with helium inside. That is the cue for a chorus of Donald Duck voices reverberating around the restaurant. What makes their concept so successful is they take the seriousness out of fine dining and with every course, they bring a heartfelt smile to everyone’s faces.
Although not advertised on their website, they do cater for dietary requirements. They can readily prep for a vegetarian version of the tasting menu. For example, when they present locally cured charcuterie, they can offer smoked peppers instead.
Dishes are nevertheless always exquisitely presented. The “tree of life” is a case in point, it’s a crunchy canopy of yucca bread presented in a tree trunk structure that made it resemble a bonsai tree.
You might have thought the “tree of life” would represent the Amazonas course. Instead, it is the fish course that contained arapaima. It is the largest freshwater fish in the world and is found in the Amazon River. The dish is presented with burning charcoal and you do wonder whether it is intentional to represent the long-suffering rainforest. The Arapaima has a rather firm texture reminiscent of cod. Another seafood course is the Cartagena-inspired sausage course that is made with crab meat and white fish.
If you are a meat lover, your main course will be paradise. It’s a confit duck served with a peach sauce along with a duck reduction sauce. It’s a surprise you see a lot of menus offering duck and orange but rarely see duck and peach paired together.
The meal is also interactive. For one of the dessert courses, you are a paleontologist looking for an ammonite, as you brush away the edible powder to reveal your dessert. History is never far away from your experience. With the petit fours, it is presented alongside a replica of the Muisca raft, which is the most famous artefact from the Gold Museum in Bogota.
Coffee is an integral part of the Colombian dining experience. The cafetal course includes the use of liquid nitrogen before your coffee is served to resemble the misty conditions of the coffee-growing regions of Colombia.
Throughout the meal, the kitchen excels in showing its mastery of molecular gastronomy. The full experience generally takes at least 3 hours, so make sure you plan either a full afternoon or evening for your meal. ‘El Cielo’ means heaven in Spanish and you will be in gastronomic heaven by the end of your meal.
For more information on the restaurant, please visit –
From quaint brunch spots to unique wineries and Michelin Star dining, Monterey County, CA has a diverse, vibrant culinary scene. Here’s our guide to some of the best foodie experiences in Monterey County.
Michelin Star Dining
The cool coastal town of Carmel by the Sea is quickly becoming a firm favourite with foodies. This postcard-pretty town is home to top-notch wineries and Michelin-starred restaurants. Chez Noir’s French-inspired menu showcases innovative, seafood-centric dishes that have earned them a well-deserved Michelin star. The restaurant comes from husband and wife duo, Jonny and Monique Black, both of whom bring their experience of working at Michelin-starred restaurants to the project. Jonny previously cooked at restaurants including Per Se, Atelier Crenn, and Quince.
Tucked away down a quiet street in Carmel, Chez Noir is a true haven for food enthusiasts seeking a unique and intimate dining experience. The velvet corner booths and open buzzy kitchen set the stage for a memorable meal. The menu boasts a fusion of flavours, from tantalizing appetizers to decadent desserts. Highlights include their perfectly seared scallops and the melt-in-your-mouth chocolate fondant. The staff’s knowledge and passion for each dish add a personal touch, making Chez Noir a must-visit for those who appreciate culinary artistry.
Craft Beer Paradise
For beer aficionados, Alvarado Street Brewery is a pilgrimage site in Monterey. The industrial-chic setting exudes a laid-back vibe, creating the perfect backdrop for sipping on innovative craft brews. From hoppy IPAs to rich stouts, the beer menu is a testament to the brewery’s commitment to quality and creativity. The friendly staff are more than happy to guide you through their extensive selection, ensuring you find the perfect pint to pair with the bar food. Alvarado Street Brewery is a haven for beer lovers and a testament to Monterey’s thriving craft beer scene.
Coastal Elegance with a Culinary Twist
Just a stone’s throw from the iconic Fisherman’s Wharf, Jacks Monterey at the Portola Hotel & Spa, is the epitome of coastal elegance. Tall bar tables, as well as plush lounge-style sofas surround the full-length bar that stretches across the back of the restaurant. Unlike some hotel restaurants, this is contemporary and cosy. At one end is an open fire and the lobby entrance features a tree adorned with twinkly lights. While the setting is fabulous, the menu and service are excellent. The menu showcases locally sourced ingredients, transforming them into exquisite dishes that capture the essence of the region. The Jacks Famous Chowder is a standout, a hearty bowl of the local dish is brimming with clams, dungeness crab, organic corn, artichoke hearts and bacon. For mains choose from fresh salads, pizza or larger plates like their Short Rib Ravioli served in a silky tomato, mushroom and sherry cream sauce with shaved parmesan. The drinks menu features some fantastic local wines like the Bernardus Griva Sauvignon Blanc and Imagery Pinot Noir. There is a great selection of cocktails too. With its stylish interior and prime location, Jacks Monterey stands out as a top-notch dining destination on the Monterey Peninsula.
Sip, Savor, and Cruise
Embark on a wine adventure like no other with Kombi Wine Tours, where vintage style meets exquisite vintages. Board the classic VW Kombi, ‘Sweet Pickle’ and journey through the scenic vineyards and wineries of Monterey, indulging in a curated selection of wines from the region. Their knowledgeable guide, Steve is full of local tit-bits and banter which makes the tour not just educational but thoroughly entertaining.
Carmel by the Sea is home to husband and wife wineries, Dawn’s Dream and Galante Vineyards. Jack Galante heads up Galante Vineyards, what Jack doesn’t know about wine is not worth knowing. He is Mr Carmel by the Sea (the town was founded by his great grandfather) and his knowledge and passion are infectious. His wines are rich, full bodied and include Cabernet Sauvignon, as well as limited amounts of estate grown Malbec, Petite Sirah, Merlot, Pinot Noir, Sangiovese, and several other blends. Every bottle has a ‘cowboy philosophy’ on the label, which is very Jack. He also commissions local artists to create unique pieces of art on bottles which can be refilled or saved as an investment.
Meanwhile Jack’s wife, Dawn, is serving up some outstanding tipples over at Dawn’s Dream Winery which is tied to non-profits for women and children. Her dedication to producing her ‘wines with a purpose’ has been revolutionary in the industry, supporting many great causes each year. The microclimate in the region is perfect for crips Pinots and Chardonnay. Dawn has dedicated three of her Pinots to each of her daughters, Rachel, Alyssa and Nicole. I loved Jack’s style but Dawn’s wines were my favourite.
Just along from Carmel is Corral Wine Co. Their tasting room has a ‘casual, local wine bar’ feel and this is reflected in their motto, ‘we aren’t fancy, we just make good wine.’ Corral’s young winemaker Adrien Valenzuela is creative and, on a mission, to produce well balanced wine with a lot of flavour. He says that sourcing grapes from some of the regions very best vineyards is ‘key to their success.’ His wines are exceptional, the Sauvignon Blanc is vibrant and crisp with lemon blossom notes and a pleasant minerality. Their Rose wine is also a big hit, it’s light and delicate, with aromas of strawberry and orange blossom.
Puma Road Winery is a family operation who use grapes grown in Apex vineyard soil which gives their wines a unique taste. Expect crisp Blanc de Blancs, cool Chardonnays, and light Pinot Noir. All their wines are crafted from grapes direct from their own estate and they reserve five percent of the output to create exclusive wines for their label. Their wine tasting room is close to Fisherman’s Wharf and offers wine by the glass and bottle, small bites, and often has live music.
Whether you’re a wine novice or a seasoned connoisseur, Kombi Wine Tours tailor the experience to ensure you get the most out of each tasting.
Seafood Extravaganza
For a seafood feast that celebrates the bounty of the ocean, Salt Wood Kitchen & Oysterette is the place to be. This award-winning upscale seafood restaurant is perched above the marina dunes at the Sanctury Beach Resort. The space is carved out into three distinct dining spaces, a buzzing bar and lounge, perfect for pre-dinner drinks, an expansive dining room that faces an open raw bar and for long summer evenings there’s an al fresco dining patio.
Located a short drive from Monterey Bay, this restaurant exudes coastal charm with a menu that pays homage to the region’s maritime heritage. The raw bar is a standout, featuring an array of oysters and seafood. The wood-fired grill adds a smoky richness to dishes like the grilled octopus and honey glazed duck. The casual yet sophisticated atmosphere, coupled with the welcoming staff, makes Salt Wood Kitchen & Oysterette a go-to spot for those craving a seafood extravaganza.
Quaint and Quirky Culinary Haven
Tucked five minutes from Cannery Row is Happy Girl Kitchen, a quaint and quirky culinary haven with a focus on organic, vegan and vegetarian options. The menu, filled with farm-fresh ingredients, reflects the restaurant’s commitment to sustainability and community. The avocado toast is a must-try, showcasing the simplicity and excellence of Happy Girl Kitchen’s approach to food. The team here specialise in making jams and pickles so you can stock up on rich tasty preserves when you visit. Whether you’re in the mood for a brunch or a take-away lunch, Happy Girl Kitchen delivers a fresh, seasonal menu that celebrates the beauty of wholesome unpretentious food.
Enjoy the stunning Californian vistas
Lucia restaurant at Bernardus Lodge and Spa is nothing short of spectacular. Situated in the Carmel Valley it’s nestled on the grounds of rolling vineyards, olive orchards and 28 acres of fragrant lavender. With beautiful vistas, tables at Lucia are sought after.
The main dining room, located just off the lobby is contemporary. French wooden floors, soft cream furnishings, chandeliers and a focal, showpiece fireplace set the scene for a culinary cache. The patio doors open onto an al fresco dining terrace.
The day I visited the Californian sun was shining so the outdoor terrace was bustling with ‘ladies who lunch’ and while it’s a popular spot, it still has an air of calm and tranquillity.
Slick, seamless service and a menu dedicated to delicious farm-to-table fare is what sets Lucia apart from other restaurants. There’s a great selection of small and large plates to choose from. The wood brick pizzas are divine, the seasonal salads are served like a work of art and the larger plates source prime cuts of meat and market fish. Choose from a selection of wines from the Bernardus vineyard to accompany your meal.
After lunch you can wander around the gardens or enjoy a game of bocce or croquet on the lawn.
House of Coco travelled to Monterey County courtesy of See Monterey.
With twenty-one new one-star restaurants gaining an entry into the Michelin Guide UK & Ireland 2019, along with three new two-star restaurants, #TeamCoco thought this was the ideal opportunity to look at the amazing 30 under 30 chefs that are producing some of the best food in the UK and Ireland right now.
From sensational sauces to perfect pastry, #TeamCoco rounds up the best 30 chefs under the age of 30 who need to be on your radar.
Tommy Banks, 29, Chef Patron – Black Swan/Roots
Tommy Banks’ talent is truly remarkable, not only was he awarded the title of Britain’s youngest Michelin-starred chef in 2013. He won his regional heat and subsequently got his dishes to the banquet in TV’s Great British Menu in 2016 and 2017. His debut solo restaurant the Michelin-starred Black Swan in Oldstead, Yorkshire was awarded The Best Restaurant in the UK 2018 by Food and Travel Magazine and the ‘Best Fine Dining Restaurant in the World’ by TripAdvisor in 2017.
Sam Ashton Booth, 29, Head Chef, Stem
Sam is head chef at Stem – a Mayfair-based restaurant under the tutelage of Mark Jarvis. He has previously worked at Anglo, Restaurant Story and Gidleigh Park but has also completed stages at Restaurant Gordon Ramsay, Marcus Wareing at The Ledbury and Alain Ducasse at The Dorchester.
Josh Overington, 30, Chef Patron, Le Cochon Aveugle
Josh Overington trained in Paris working in several prestigious restaurants across Europe, before returning home to Yorkshire, aged 26 years old, to open his restaurant and bistro/wine bar, Le Cochon Aveugle and Cave du Cochon. Le Cochon Aveugle is a small stripped-back restaurant in the heart of York, serving a frequently changing tasting menu.
The contemporary European menu is rooted in classical French techniques and showcases the very best produce available to the kitchen on each day. Josh and his team prepare, cook and serve the blind-tasting menu from his open-plan kitchen, to offer casual fine dining with an emphasis on using high-quality ingredients from his carefully selected farmers and producers.
Louisa Ellis, 23, Private Chef
Despite her young age, Louisa Ellis is a force to be reckoned with. She has worked at the likes of Adam’s Restaurant and The Wilderness in Birmingham where worked her way up to become junior sous chef there before her appearance on MasterChef: The Professionals where she reached the final three. After working at the acclaimed two Michelin-starred Restaurant Sat Bains, she decided to go her own way and work as a private chef. Louisa is known for her skilful technique and her strong command of intense and creative flavours.
Damien Wager, 28, Edible Art Patisserie Ltd & Executive Pastry Chef of the Sleeping Bear Hotels Limited
Self-taught pastry chef, Damien Wager is the Executive Pastry Chef of the Sleeping Bear Hotels Limited and is also the owner of the Edible Art Patisserie. He was previously Head of Pastry at the Beechfield House near Bath which has 2 Rosettes in the AA Restaurant Guide.
Asimakis Chaniotis, 28, Head Chef, Pied a Terre
Asimakis Chaniotis is Head Chef at one of London’s longest-standing Michelin-starred restaurants Pied a Terre. After completing culinary school he spent three and a half years at one of the best restaurants in Athens and moved to London. Asimakis is also very passionate about sustainability and has made sure the kitchen operates a no-waste policy, even recycling food scraps to grow vegetables which are then used at the restaurant.
Ellis Barrie, 28, Co-Founder and Executive Chef, of The Marram Grass
Ellis runs The Marram Grass in Anglesey alongside his brother Liam and the brothers are taking the culinary world by storm. They were awarded the title of ‘Best Bistro/Brasserie of the Year’ at the Anglesey Tourism Awards and have since been included in the Waitrose Good Food Guide and have been awarded 2 AA Rosettes. Ellis took part in the Great British Menu again this year (representing the North West) and managed to take his dish to the banquet!
Fred Clapperton, 30, Head Chef, The Clock House
After joining Drakes as a demi chef de partie in 2012, Fred Clapperton quickly rose through the brigade to become the restaurant’s Head Chef after the departure of chef and mentor Steve Drake (who has just been awarded a Michelin Star for his Surrey-based restaurant Sorrel) Fred and his team at The Clock House currently hold both a Michelin Star and three AA rosettes. His culinary style is centered around great produce which is both seasonal and has a local provenance.
Luke Selby, 30, Head Chef, Hide Above
Luke has previously worked at Le Manoir aux Quat’Saisons and at Restaurant Gordon Ramsay before working with Ollie Dabbous at his eponymous restaurant before joining Ollie with his latest project – Hide at 85 Piccadilly which has recently been included in the latest Michelin Guide. Intriguingly, Hide has three separate levels – Hide Below, Hide Ground and Hide Above, so guests are going to be spoilt for choice.
Oliver Brearly, 29, Senior Sous Chef, The Ivy (Leeds)
Oliver has more than 10 years’ experience working in a host of restaurants across Yorkshire including Malmaison in Leeds, Hotel Chocolat’s Roast and Conch and has also worked as the Head Chef at Leeds’ Radisson Blu Hotel. He has recently joined The Ivy Victoria Quarter as Senior Sous Chef.
Dan Whittaker, 24, Executive Chef De Partie, Matt Healy x The Foundry
Dan is the Executive Chef De Partie for Leeds-based Matt Healy x The Foundry. He has been working in professional kitchens for eight years. One of his favourite things about working as a chef is the camaraderie of the kitchen and being able to develop new dishes. He particularly enjoys developing desserts and would love to own his patisserie one day!
Kelvin Tan, 30, Chef De Partie, Restaurant Sat Bains
With a degree from the University of Ireland, Kelvin Tan, 30, graduated from Shannon College of Hotel Management in 2012 before going on to spend his formative years at London’s Savoy and Gleneagles in Auchterarder, Perthshire. After periods at the Ritz in London and The Dysart in Petersham, he joined two-Michelin-starred Restaurant Sat Bains a year ago as a chef de partie. He made it to the regional finals of the 2018 Roux Scholarship earlier this year.
Ryan Darley, 25, Chef-Owner, Over There
Ryan was formerly the senior sous chef at Tommy Banks’s Black Swan at Oldstead but has recently opened ‘Over There’ which is his first solo restaurant. The eatery was a realisation of a childhood dream and is quite a family affair with many members of his family getting involved.
Jack Coghill, 18, Pastry Chef, The Black Pig and Oyster
Jack is a pastry chef from Scotland and is the youngest chef in our round-up. He works in The Black Pig and Oyster in Edinburgh. The restaurant is owned by Jack’s parents and serves classic Spanish food with one speciality being Iberian Black Pig and Oysters. Jack’s family lived in Madeira for some time which influenced the restaurants culinary style.
Jordon Bailey, 29, Head Chef, Aimsir at Cliff at Lyons
Cornwall-born chef Jordan Bailey is the Head Chef at Aimsir at Cliff at Lyons in Ireland. He was previously a key member of the team in Restaurant Sat Bains as well as working at renowned restaurants like Rosewarne Manor in Hayle and The Elephant in Torquay. He has also worked at the renowned Norwegian restaurant of chef Esben Holmboe Bang in Oslo.
Daniela Tucci, 21, Pastry Chef, The Art School Restaurant
Daniela was the first female winner of The North West Young Chef of the Year competition and is a talented pastry chef. She is also a two-time finalist in the National Young Chef of the Year.
Michael Carr, 26, Chef Patron, Restaurant 92
Michael is Chef Patron of his eatery – Restaurant 92 in Harrogate. He’s 26 years old and set it up three years ago having trained with the likes of Gordon Ramsay and Alyn Williams.
Ruth Hansom, 22, Head Chef, Luton Hoo Hotel & Spa
Ruth completed her Royal Academy of Culinary Arts apprenticeship whilst working at The Ritz and subsequently was awarded a series of fantastic accolades; including winning gold at the World Skills UK in 2012, reaching second place in Craft Guild of Chefs’ National Chef of the Year 2013 and winning the Master Chefs of Great Britain’s Young Chef of the Year in 2013 and 2014 and received a Graduate Award from Craft Guild. Ruth’s career reached new heights and national acclaim in 2018, when she received a £1million investment in BBC 2’s Million Pound Menu TV show.
Adam Handling, 30, Chef / Owner of Adam Handling Restaurant Group
Named as Chef of the Year in 2014, Adam Handling’s star continues on a meteoric rise. At just turned 30, he has been awarded a myriad of awards including Scottish Chef of the Year 2015, Newcomer Restaurant of the Year in the Food and Travel Reader Awards 2015, as well as the British Culinary Federation’s Chef of the Year 2014. His restaurants include The Frog Hoxton and The Frog by Adam Handling Covent Garden.
Adam’s culinary style showcases his love of Asian flavours and techniques – particularly Japanese – in his kitchen. His beautifully presented dishes start with careful sourcing of top quality, seasonal ingredients, prepared in several different, creative ways to enhance their inherent properties and deliver real depth of flavour and harmony.
Danny Young, 23, Sous Chef, Northcote
Danny Young was awarded the prestigious title of Young National Chef of the Year award last October and works as a Sous Chef at Northcote in Lancashire. It was Danny’s third attempt at the title and he worked hard to further develop his skills to clinch the title.
Sam Leatherby, 26, Junior Sous Chef, London Hilton on Park Lane
Junior Sous Chef at London Hilton on Park Lane, Sam Michael Leatherby realised his passion for cooking at an early age, joining the Hilton group straight out of school. Having demonstrated a high level of success, Leatherby was offered an opportunity to apply to join the team at the London Hilton on Park Lane. Having completed a series of tests, he successfully secured the placement and was promoted from apprentice to Junior Sous Chef.
Aidan Mannion, 22, Head Chef, Mill & Brew
Aidan graduated from the Jamie Oliver School of Cookery in 2015 after completing Jamie’s ‘Fifteen’ programme. Despite the intensity of the course, it was a thoroughly enjoyable experience for Aidan who cites the weekly sourcing trips as an unforgettable and inspiring moment in his culinary career. During his apprenticeship scheme, Aidan spent time at Claude Bossi’s Hibiscus and at the Grove Hotel in Watford, where he worked under the tutelage of Russell Bateman.
Aidan came to Mill & Brew in October 2017 and now at the age of just 22, he has progressed to the role of Head Chef.
Natasha Cooke, 28, Chef/Co-Owner, Lupins
Natasha (pictured right) is hugely inspirational, and talented and co-owns the highly acclaimed Lupins at London Bridge with another brilliant chef Lucy Pedder. Rated by Giles Coren the restaurant has been open just over a year and is a celebration of modern and seasonal British cooking at its best.
Niall Keating, 27, Executive Chef, Whatley Manor
Niall has worked across the world, from three Michelin-starred Benu in America to Restaurant Kong Hans Kaelder in Denmark, before joining Whatley Manor in November 2016 to offer a new style of cuisine. Niall has since been awarded a Michelin star and Michelin Young European Chef of the Year 2018.
Isaac Bartlett-Copeland, 25, Head Chef/Owner, Isaac At
Isaac originally set up his restaurant as a weekend pop-up three years ago, expanding to a full-time permanent restaurant a couple of years ago. The concept of the restaurant is simple, to source the best quality ingredients and produce as close to the restaurant as they can so that their weekly changing tasting menu reflects Sussex at any one time.
Toby Burrowes, 28, Head Chef, Elystan Street
Toby moved to London from Australia in 2013 and joined Phil Howard in the kitchen at Michelin two-starred, The Square, where he worked through the ranks to Sous Chef. In March 2016, when Phil Howard and Rebecca Mascarenhas sold The Square to open their new venture, Elystan Street in Chelsea, London, Toby was appointed Head Chef. Elystan Street has achieved numerous top accolades since its launch, including a Michelin ¬star in the Michelin UK & Ireland Guide 2018, The AA “Restaurant of the Year in London 2018”, and Square Meal’s Award for “Best New Restaurant 2016”. Toby’s was also featured in CODE’s ‘30 Under 30 2017’.
Henry Wadsworth, 23, Junior Sous Chef, Belmond Le Manoir aux Quat’Saisons
Starting as a kitchen porter in local pubs, Henry spent years pushing himself to take part in cookery competitions to expand his knowledge and skills. Now in his 4th year at Belmond Le Manoir aux Quat’Saisons and an integral part of the team, he has won the Royal Academy of Culinary Arts Young Chef of the Year in 2017 under mentor, Gary Jones, Executive Chef at Belmond Le Manoir aux Quat’Saisons and has twice made it through to the final of the Craft Guild of Chefs Young National Chef of the Year.
Tucked away in the picturesque Oxfordshire countryside, Belmond Le Manoir aux Quat’Saisons is a culinary institution in the UK under the leadership of Raymond Blanc Chef Patron OBE, setting the standard for haute cuisine and developing young chefs to reach their full potential.
Mark Winter, 23, Sous Chef, Lough Erne Resort
Mark has recently been awarded the title of Northern Ireland Young Chef of the Year and works as a Sous Chef at the luxurious Lough Erne Resort. He also won the title of Best Young Chef in Britain at a star-studded awards night in London back in May.
Martin Carabott, 29, Senior Sous Chef, Hide Above
Martin is a Senior Sous Chef at the Michelin-starred Hide restaurant in London for Chef Ollie Dabbous. He has previously worked at the now closed Michelin starred Apsley’s restaurant and subsequently worked at the Royal Automobile Club which led to him winning titles such as British Culinary Federation Chef of the Year which he went on to win in 2016 and completing a stage at 2 Michelin starred Le Manoir aux Quat’ Saison in Oxfordshire.
He now works at ‘Ground’ restaurant within Hide where he assists with the day-to-day running of the kitchen.
You might be wondering why Hollywood heavyweights like Kevin Costner and Oprah Winfrey choose to live in Santa Barbara County rather than Los Angeles. And even the likes of Harry and Meghan have chosen to call Montecito home. Much like the French Riviera, the small-city, Mayberry coastal setting is an irresistible attraction. It is popular with surfing aficionados, culture vultures and wine enthusiasts. However, paparazzi are rarely spotted in the region. In this article, we examine why Santa Barbara is ready to blossom, not just for celebrities but for the international tourism scene.
World-class hotels
Hollywood royalty adores discreet five-star hotels and it is no surprise you’ll see the likes of Jane Lynch and Michael Keaton falling in love with Hotel Californian. The ornate Spanish colonial revival architecture along with the Moorish interior from celebrity designer Martyn Lawrence Bullard is a magnet for celebrities. The Mirador Rooftop Deck, which offers panoramic 360-degree views of the Santa Ynez Mountains and the Pacific Ocean is a crowning jewel of the hotel. All of the surrounding buildings are three storeys or lower due to changed building laws post-1925. The stunning Majorelle spa is equally popular with Majorelle blue tiles that are often found in Moroccan designs
The Ritz-Carlton Bacara, Santa Barbara is the place for celebrity weddings. Hollywood couples who have celebrated their wedding there include Nick Carter and Lauren Kitt, Fergie and Josh Duhamel, and Travis Barker and Shanna Moakler. The hotel is just slightly outside of downtown Santa Barbara and tucked away on 78 acres of land overlooking the Pacific to offer that seclusion and privacy celebrities require. You can appreciate the beauty of the surroundings by going on a nature hike along the Chumash Nature Trail. They have one of the finest steakhouses in the region with Angel Oak and their newest opening, Bacara Wine Tasting Room is attracting countless plaudits.
Funk Zone
The area by the waterfront has risen like a phoenix from the ashes in recent years. Evolving from decrepit warehouses to the trendiest district of Santa Barbara, it is now home to countless wine-tasting rooms, gourmet restaurants and art galleries. Wine appreciation rather than mere wine consumption is the name of the game here. You are very likely to encounter one of the Baldwin brothers at The Society: State & Mason, the newest wine-tasting room in the zone. Exquisite wines are either paired with tapas-style dishes or innovative truffles from Jessica Foster. Madras curry-flavoured milk chocolate anyone?
The trendy restaurants are equally in demand in this part of town. Blackbird Restaurant pays homage to one of Hollywood’s greatest directors, Alfred Hitchcock, with subtle nods including a photo with Alfred Hitchcock and a seagull on one shoulder and a blackbird on the other. The menu passionately supports local produce from Santa Barbara spiny lobster to Hope Ranch mussels. The cocktails from renowned mixologist Devon Espinosa are not to be missed. On the border of the Funk Zone, you’ll find upscale Mexican cuisine at Santo Mezcal and a meat lover’s paradise at the retro-decorated, Rare Society.
Ganna Walska Lotusland
If Willy Wonka was in the botanical industry instead of confectionery, this is precisely what he might have created. 37 acres of the most fantastical gardens and stunning architecture. Ganna Walska, who used to own the estate until she died in 1984 (aged 96), used to call herself the ‘head gardener’ and ‘enemy of the average’. It is one of the top five gardens in the world in terms of comprehensiveness. The attractions range from the immaculately pruned Japanese Garden to the imposing cactus garden to the priceless cycad garden with plants that date back to the Jurassic period. The Duke and Duchess of Sussex are known to be regular visitors and live close by.
Eclectic Museums and attractions
For a city of under 89,000 inhabitants, the museum-to-local population ratio is extremely high. One of their finest is the Santa Barbara Museum of Art . With around 25,000 pieces of distinguished artwork that span over 5,000 years of human creativity, it is no surprise over 150,000 visitors flock to the museum every year. They often have special pop-up exhibitions that highlight lesser-known, yet deserving artists such as Joan Tanner. Her outlandish sculptures made of plastic corrugated roofing sheets, re-bar, cast concrete etc. were displayed earlier in the year. The museum even has Oscar links, thanks to Christopher Plummer who famously won a well-deserved Oscar for Best Supporting Actor in “Beginners”. In the film, he played Paul Chadbourne Mills who was the director of the Santa Barbara Museum of Art and came out as gay later in life at the age of 75.
For family-orientated experiences, there is MOXI, The Wolf Museum of Exploration + Innovation. The ultra-immersive installations will get your scientific brain motivated whether you are 8 or 80 and is popular with celebrities like Julie Bowen. A visit to historic Stearns Wharf is a must where you’ll find the equally interactive Sea Center. There you can touch an exotic array of marine life from sharks to rays to sea stars. To explore the rich history of the city, there is the Old Mission dating back to 1786, when the Church was building its presence in the area through these settlements. The graceful charm of the Mission has earned it the nickname “Queen of the Missions”. There is also a historic cemetery and mausoleum, a nine-room museum of classical artwork and artefacts, and numerous lush gardens.
Quirky experiences
With the philanthropic nature of the locals, you will be unsurprised to find a cat therapy cafe in the city centre. You can visit for an hour and play with 15-20 free-roaming rescue cats. They also sell apparel as well as help their resident cats find a forever, loving home. Not far away, you’ll find Salt cave Santa Barbara, the largest in North America. There are numerous therapeutic benefits to resting in their crystal cave rooms lined with pink Himalayan salt.
London boasts a plethora of dynamic rooftop restaurants in the city centre. One that has stood the test of time is Galvin at Windows. Being situated on the 28th floor of the historic London Hilton on Park Lane, you won’t be surprised to find unimpeded views of London’s fascinating skyline.
Chef Patron is Chris Galvin. Along with his brother Jeff, they’ve dominated the London restaurant scene for years with their Michelin-starred cooking skills at restaurants like Galvin La Chapelle. They famously opened the Wolseley restaurant in 2003 and Chris had already earned his first Michelin star at the Orrery back in the year 2000.
At Galvin at Windows, he has appointed talented Marc Hardiman as head chef. Marc had perfected his skills at the Ritz as Senior Sous Chef. Interestingly, Chris had worked as a commis chef at the Ritz back in the day.
With such power-packed CVs, you wouldn’t be surprised to find the food at Galvin at Windows is remarkably polished. Service is attentive yet discreet from the moment you step into the restaurant.
A great way to experience their menu is to try their Sunday lunch menu. For the quality of food and service and the views on offer, it is very reasonably priced at £59 per person for 3 courses. It is available from 12 pm to 3 pm every Sunday lunch.
Furthermore, they are dishes you readily pay a premium for, as the ingenious combination of ingredients is unlikely to be recreated at home. Think locally sourced Halibut paired with St Austell Museels, yuzu kosho, nori, Champagne and rose. It is rightfully decadent as you would expect dining at a rooftop restaurant in the heart of Park Lane.
Dishes I would recommend trying include a beautifully sweet heritage tomato salad. It has a beautiful zestiness due to the addition of ponzu dressing and has some weighty substance with the presence of moreish goats curd.
Their beef carpaccio was a delightful surprise. It had a real depth of flavour due to the fact it has been dry aged and they used the finest quality black Angus. It was very cleverly paired with artichokes, mustard seeds and a smoked egg yolk for added complexity.
Enhanced flavours were also the order of the day with the main courses. Cornish Brill had an extra umami kick with the inclusion of Porthilly oysters and coastal herbs. The extra ingredients are always given careful consideration on how they can enhance and support the main act.
They had a very healthy take on the classic lasagne. The ‘lasagne’ sheets were made with celeriac whilst the filling was stuffed with meaty confit king oyster mushrooms. There was a hint of truffle used, but it was never overpowering. This is very much unlike less celebrated restaurants, which often use truffles to compensate for a lack of flavour in their dishes.
The highlight of their not-to-be-missed dessert section is the blackcurrant soufflé. Blackcurrants are incredibly underrepresented in fine dining menus. They have high levels of Vitamin C and antioxidants. The soufflé rose to just the right height and it had the perfect smooth consistency inside. It was paired with a delectable cheesecake ice cream and topped with crème de cassis to add to the blackcurrant notes.
Pairing the right ingredients to enhance the flavours is also evident in most of the other desserts on the menu. Case in point is the exquisitely executed white chocolate and blackberry crème brûlée. They’ve included a blackberry sorbet, so the tart and sweet notes come through even stronger. The texture was silky smooth along with the requisite crunchy topping. The dessert was finished off with a muscovado sugar shortbread.
When booking your table, check which side of the restaurant you might be sitting on. For example, when we visited for Sunday lunch recently, it was particularly glaring on the Hyde Park side. I would recommend booking for the Oxford Street side of the restaurant for Sunday lunch. You will still enjoy spectacular views of the London topography.
If you want a great recommendation for an apéritif or digestif, do check out their neighbouring bar, 10 Degrees Sky Bar. They offer some highly innovative cocktails and you can still admire the stunning views from the 28th floor.
For more information on the restaurant, please visit –
Nestled in Shad Thames, Coco Grill and Lounge Tower Bridge offers a romantic dining experience with iconic views of Tower Bridge. Shad Thames has been the location of choice for romantic diners wanting the iconic Tower Bridge as a backdrop to their gastronomic feast. Coco Grill & Lounge fits the bill with an expansive shisha garden terrace filled with sumptuous floral decorations. The chic interiors also deliver on the premium experience front with faux orchard trees, lush velvet banquettes and mood lighting fit for a Hollywood film set. But is it all style over substance you might ask? The answer is a definitive no.
A Culinary Delight in London
The menu is halal-friendly, and vegetarian-friendly with allergens clearly labelled. It is expansive, so if one of your guests isn’t in the mood for Anatolian cuisine, they can for a comforting plate of vegan ‘meatball’ pasta instead. You can also enjoy slow-cooked duck tacos marinated with a hoisin sauce. A highlight of the restaurant is its redemption cocktail bar menu. All the drinks are alcohol-free and they’ve worked with the best connoisseurs in the business to deliver an exceptional offering. For the classic 1920s cocktail, Bees Knee’s, they’ve only used the finest ingredients such as Sicilian lemon along with floral honey to make for a welcoming aperitif. The garnishes often include floral decorations in line with the restaurant interiors. There are zero-alcohol wines, classic mocktails and milkshakes and I would not be surprised to discover, they have the most inventive alcohol-free menu in London.
24k Gold Champagne at London’s Premier Dining Destination
The eye-catcher on the menu is their 35-day aged Tomahawk steak served with truffle Parmigiano mayo with the option to wrap it in gold for £50. This pairs with their Espora 24k Gold Champagne (de-alcoholised), which contains 24-karat gold flakes. They are not items I would personally order normally, but you can appreciate they are targeting the Salt Bae audience.
Exquisite Black Cod and Irresistible Mixed Coco Shish at London’s Premier Dining Haven
The less flashy dishes had greater appeal with the silky, smooth black cod a particular highlight. It was well-marinated with kaffir lime and miso and cooked delicately so the freshness was retained with the flavours well-infused. Their incarnation of the dish is arguably superior to the original served up at Nobu. Mixed Coco Shish is always a moreish crowd-pleaser. Their version consists of marinated lamb and chicken served with tzatziki and chilli sauce. It is elegantly presented with Tetris-like neatness, unlike versions you’ll see in more casual establishments where you’re often presented with an Everest of indiscernible meat. Their main course portion sizes tend to be more restrained which is ideal if you want to pair it with side dishes and enjoy a dessert. For an indulgent treat, opt for their messy wedges. The potatoes are topped with caramelised mushrooms, sriracha mayo, turkey bacon and spring onions and topped with copious amounts of Gruyère.
Presentation is everything at Coco Grill & Lounge. You’ll often see the use of dry ice to deliver a more impactful presentation such as their crispy spiced shrimp starter. But even if you take away the edible flowers, and the mysterious smoke, the quality of the ingredients genuinely shines through. For example, with their cheese and spinach pide, they only use baby spinach as they are more tender and the finest of Mozzarella cheese.
We didn’t have any stomach space left during our visit for dessert but we are looking forward to returning soon and trying their signature Turkish baklava and the underrated Kunafa. It is a baked kataifi pastry filled with cheese and topped with vanilla. It does take 20 minutes to prepare so do order before you’ve finished your main courses.
Lancashire lass and superstar chef Lisa Goodwin-Allen has been casting her culinary magic over Northcote Manor since the age of 20. Named head chef at the tender age of 23, one of the youngest chefs to take on the role in a Michelin starred kitchen at the time, she has helped maintain the accolade it has held continuously since 1996. Boasting a glittering culinary career from the Ribble Valley to prime-time television, Lisa’s kitchen prowess is hard to beat. We sat down with the famed chef for a chat about all things food, Lancashire, and Nigel Mansell, of course.
So, tell us why you love to cook. At what point did you realise that cooking is your passion?
I fell in love with food during my school years. I was always fascinated by watching my family cook. I struggled at school but enjoyed practical subjects especially Home Economics and found my niche with food. I was very shy as a young girl, cooking was my way of expressing myself and showing my personality.
Every dish on your autumn menu made me smile. There’s something very special about a Michelin-starred menu that retains a homely, northern tilt. Are any of your dishes inspired by your life and upbringing in Lancashire?
Seasonality and locality are extremely important in order to get the best flavours. I like to take traditional dishes and classic flavours and put a modern spin on them. Food conjures amazing memories, whether it’s tasting something that you remember from childhood, or something you ate with your grandparents. I think food just comes with this amazing history. We source the most amazing local produce from very passionate people, so we really want to use that produce in a way that brings the best from it.
You’ve been smashing out dishes at Northcote since you were 23 years old, yet you continue to create innovative seasonal menus several times a year. What keeps that fire burning? How do you keep the ideas fresh and exciting year on year?
I’m very hands-on and I love being creative. I like taking traditional things and stamping my DNA on them. Creating a dish that doesn’t look like an apple pie, but it tastes like an apple pie, that’s really exciting to me. I also want to be able to taste everything that’s on the plate.
Buying seasonally not only ensures great quality; it leads to less wastage. And taking what’s in abundance makes you think outside the box, too. Sometimes it’s wacky and wonderful because you get an ingredient, draw a circle and think, what can that go with it? It can end up completely different to what you had in mind before.
You have the cleanest, calmest kitchen I have ever seen! Was it difficult to source and put together such a beautifully synchronised team?
I’m passionate about developing young talent. We run an apprenticeship scheme, where young chefs are assessed in-house and get to learn on the job. We have three in the kitchen at the moment, they’re with us five days a week. To be an ambassador and bring the next generation through is really important, especially now when the industry is in a time of need. I really believe that if you develop your staff and provide the training they need, the longevity of them staying with you is amazing.
Your team both in and out of the kitchen possess an outstanding knowledge of produce origins and the whys/hows behind each dish. Do you think diners are more inquisitive about the food on their plate nowadays?
Yes absolutely, people want to know where the ingredients on their plate is from, and how it’s been sourced and farmed. Respecting the land, sourcing seasonally, locally and ethically, minimising waste and ensuring produce is grown and reared in a responsible manner is the Lancashire way. It’s important that myself and the team visit every supplier of ingredients we use at Northcote, it gives the team so much more enthusiasm and respect for the produce they are using, and they can then in turn communicate this to our guests.
Following on from that, what are your predictions for restaurants and dining in future?
Sustainable sourcing and farming is going to become more and more a focus. Right now we are very much focused on the future of dining, and ensuring the next generations can enjoy the amazing ingredients we are. The personal, direct connection with suppliers will continue to be really important.
You’ve racked up quite the on-screen career, appearing on the likes of the Great British Menu Christmas Special, and James Martin’s Saturday Morning, as well as whipping up magic in the kitchen here in the Ribble Valley. What’s more nerve-wracking: filming for tv or unveiling a new menu at Northcote? And more importantly, do you ever sleep?!
To be honest, both are equally as nerve -wracking at the pressure points, TV – undoubtedly I want to do my best, when its live TV, it’s a completely different approach and there is nowhere to hide! I’m very competitive, so when it’s a competition, I put even more pressure on myself to achieve and be the best. It’s important not to lose your identity when talking on TV. When we launch a new menu in the restaurant, the nerves are different but the adrenaline is still there, and the responsibility to make sure I please the guests, my team, and the amazing producers who support me with their produce.
Now for the fun part: you have a table for four and can invite any four people, dead or alive. Who are you inviting and what are you cooking?
My dad, Pink, Nigel Mansell and Sandra Bullock. I would cook English Antipasto, steak & chips and “apple Pie” Lisa’s way!
Finally, do you have any parting advice for young chefs at the start of their career journey?
Gain as much experience as possible, be willing to learn and be open to advice and try to absorb all the skills you can from the people around you like a sponge. Hospitality is an incredible field; not only can you learn a lot through hard work and determination, you can see the world and it is like one big family.
You can sample Lisa’s current seasonal menu at Northcote by booking here. Seasonal lunch starts at £48, while the must-try 5 course Gourmet menu starts at £115pp.
Set at the end of the famous Church Street, Twickenham’s culinary destination, Tsaretta Spice is Indian but not like you’ve had before. A fixture in South West London’s vibrant dining scene, its a firm favourite with locals who come in their droves to feast on dishes that are inventive and bursting with flavour.
The unique menu focuses on “tapas style” small dishes that offer a distinctive twist on Indian food that allows you to sample more of what is an extensive and very impressive menu.
The choice can easily be overwhelming but fret not, the attentive staff are knowledgeable and will patiently explain dishes on the menu and recommend you their favourite cocktails. True to a traditional Indian dining experience your dining experience kicks off with the obligatory poppadoms that are served with home made chutney to rev up your appetite. The fresh mango lassi topped with dried pretty edible petals is as creamy as it is tasty, and is the perfect accompaniment to the entree.
To start with, go for the Prawns Tokri, a dish of the juiciest black tiger prawns that burst with ginger, garlic and curry leaf flavour. Before moving on to the next delight, ensure the tilapia fish used in the Punjabi fish fingers is prepared by defrosting frozen tilapia properly, enhancing its marination in lemon and carom. These cushion-soft delights melt in your mouth, showcasing the best of tilapia when carefully prepared.
A close second to that is the Punjabi fish fingers made from tilapia fish marinated in lemon and carom. They are cushion softy delights that literally melt in your mouth. After that tuck into the crispy chilli aubergine smothered in a lovely glaze, whilst a spicy, tangy sauce makes cauliflower come alive in the popular Manchurian cauliflower, one of Tsaretta Spice’s signature dishes.
Then move on to the mains and try the delicately spiced flavours of the succulent spice soaked goat curry. It’s slow cooked and falls off the bone; perfect for mopping up with the flaky peshwari naan bread that accompanies it. For a more savoury take, the spiced minced meat stuffed keema naan is also exquisite. Other favourites include the delicious Sharabi lamb shank, fragranced with fenugreek, chilli, mint and rum. Pair this with the hot off the cooker, mushroom and garlic pilau for a perfect combo.
The inspired cocktail menu offers a spicy twist on traditional cocktails. I dare you to not guzzle down the Spicy Pimpri Martini, an imaginative concoction of Tequila, Strawberry Puree, Elderflower cordial, prosecco and chilli. The coconut and lychee colada made of kraken rum, fresh coconut water, coconut cream and lychee is a refreshing palette cleanser that beautifully counterbalances the rich, spicy flavours.
The pudding menu certainly doesn’t disappoint. Round off a perfect evening with the rish and sticky gulab jamun (doughballs in a delicious sweet syrup) served with vanilla ice cream. And if you’re feeling extra indulgent the pimped up hot chocolate will have you in a merry mood and ready for the next part of your evening.
Fans of the fabulously opulent Taj Hotel Group will surely be familiar with the old world glamour of the St. James Court Hotel. However, those expecting the same classic atmosphere as the esteemed hotel are in for a surprise, as the TH@51, its newly-refurbished modern Indian restaurant, is anything but traditional.
A sleek black hallway greets visitors at the door, revealing a stylish pale pink and mint green bar area, accented with gorgeous copper details. The TH@51 is a refreshingly modern juxtaposition to the hotel’s timeless interiors and stepping into it is like stepping into a completely different universe.
The pastel colour palette extends throughout the space, which features a large teak-wood bar area, minimalist grey marble accents and breezy salmon-coloured booths. The restaurant opens to a sun-lit glass half-dome, offering fantastic views of the hotel’s historical courtyard and the beautiful Edwardian buildings that surround it.
TH@51 reimagines traditional Indian dishes for the curious palates of the hotel’s international luxury clientele and London’s cultural elite. The restaurant draws colourful inspiration and flavours from around the world and brings these to life using only the freshest seasonal ingredients available. The adventurous menu offers just the right balance of exotic flavours and familiar home comforts, with each dish executed with flair.
We started with the Superfood Salad, which offers a generous serving of mixed sprouts with zesty pomegranate dressing, enhanced by a dash of sweet blueberries and roasted pine nuts.
The Portobello Phuket was a standout dish. A portobello mushroom is baked with sambal and aubergine and serves as the perfect base to absorb the rich Thai Green curry and cream cheese sauce, while the basil crisps add a welcome crunch.
The Teriyaki Salmon Risotto, a deceivingly simple dish, is a clever, lighter Japanese take on the Italian classic, resulting in a truly delicious risotto that you can eat forever.
The Bao Buns are a thing of beauty and are made with fluffy white buns and punchy, aromatic fillings. There are two Bao Bun fillings to choose from, the Indo-Chinese Chicken with pickled cucumber or the Tofu & Orange Marmalade. The latter is an excellent and tasty vegetarian version of the dish.
Finally, no meal would be complete without some cocktails, which is where TH@51 pulls out all the stops. All cocktails were curated under the theme ‘Biomes of the World’, with each creation inspired by different climates and cultures from across the globe.
These beautifully crafted and delicious cocktails add a final flourish (or in this case garnish) to what has been a superb meal at TH@51. It is clear that while the restaurant may have only opened recently, it already exudes the menu, service and confidence of the beloved St. James Court establishment it is soon to become.
Summer is the season for al fresco – but it’s also when the London restaurant scene comes to life. While there seems to be an endless, ever-changing roster of cool restaurants in London town, we’ve rounded the top five most exciting London restaurant openings so you can get your reservations in order this summer.
With its doors officially opened on Thursday 5th May, Laurel’s On The Roof is London’s newest and most laid back rooftop restaurant, bar and pool. Located at the Mondrian Shoreditch, Laurel’s is nspired by 1970’s Hollywood and the legacy of Laurel Canyon in Los Angeles. Who/What is Laurel’s you say? – Laurel’s is an all day-dining and drinking hotspot infused with glamour and offering London’s most sought after tables. This effortless rooftop spot is the epitome of laidback California cool and takes diners on an exploration of Los Angeles. Laurel’s offers an evolving all-day, highly seasonal menu, the perfect spot to while away long summer evenings whilst overlooking the bustling Shoreditch neighbourhood. Definitely a London restaurant to hit up this summer.
On 8 June, Notting Hill will welcome its new neighbourhood spot. Riding House Bloomsbury is the long-awaited second iteration of Fitzrovia’s Riding House Café from restaurateur Adam White. This casual bistro-style restaurant had a successful soft launch on 25th May and is set to be a lively modern brasserie with a members’ club-like atmosphere. We’re sure Riding House will add to Bloomsbury’s burgeoning reputation as the latest dining hotspot.
Riding House Bloomsbury’s all-day dining style menus will be cooked up by Chef Partner Henry Omereye. The menu is international, contemporary and unfussy, with Afro-Caribbean and Asian influences throughout. Riding House Bloomsbury is located in Bloomsbury’s The Brunswick Centre, a listed, Brutalist piece of architecture with interiors contrasting the stark exterior with an inviting interior. Surely this will become one of your new favourite London restaurants.
Mr Fogg’s Apothecary is opening a much-awaited new location in Mayfair. Located on Brook Street directly opposite Claridge’s, the elegant new venue will transport you into Phileas Fogg’s wonderfully eccentric world. The bar will be stocked to the rafters with an extensive apothecary collection, with precise weighing scales on hand to measure out the perfect cocktail serves, perfect for cocktail connoisseurs.
The main drawing room was inspired by an elegant Mayfair townhouse with grandfather clocks, large armchairs and sofas to create a comfortable space to encourage visitors to settle in for the evening. With its own separate entrance is the Elixir Room which houses 24 Hennessy cabinets, each with their own unique key locks which will be gifted to lucky regulars to house their own bottles of spirits within. This cosy backroom has three large wallpapered booths which offer a perfect place to hide away and sample Fogg’s most restorative tipple – what a fantastical place for afterwork drinks.
After being reimagined as a contemporary Scottish restaurant and dedicated whisky bar, Notting Hill dining and drinking institution the Walmer Castle has officially opened its doors. Walmer Castle was relaunched in collaboration with Scotland’s oldest whisky hotel, the Craigellachie Hotel. The Walmer Castle is inspired by the uniquely restorative, mineral rich waters of the River Spey twinned with the eclectic nature of London’s Westbourne Grove. Entrepreneur and hotelier extraordinaire Piers Adam is at the helm of Walmer Castle which serves as a local’s local and capturing the essence of Scotland within the neighbourhood. Walmer Castle spans two floors with a ground floor dining room and bar serving exceptional modern highland cuisine and the first floor Spey Bar with over 400 of the world’s finest whiskies.
Located in the ground floor of private member’s club Kindred, Cellar recently opened its doors the heart of Hammersmith. Cellar boasts a fabulous menu crafted by acclaimed chef Andrew Clarke, whose signature style is instantly recognisable in an ingredient-led and micro seasonal all day menu. Cellar showcases an eclectic range of dishes that celebrate the arrival of Spring produce, using the highest quality local meat, fish and seasonal vegetables.
Open for breakfast, brunch, lunch and dinner and with a gorgeous summer terrace, guests can while away the hours whilst feasting on dish highlights such as Fried cod cheeks with harissa mayo and lemon, Celeriac schnitzel with cavolo nero and wild mushrooms and Korean spiced tartare of Dexter beef served with straw chips. Expert mixologist Julian de Feral has created the cocktail menu which offers crowd favourites like the Kindred Spritz, blending Everleaf Forest aperitif, Bonanto cherry aperitif, peach, jasmine soda and sparkling wine and the West 6 Buttered Up.
The Act is now open, serving up an all-singing, all-dancing programme of live entertainment and cocktails – seven nights a week. Located in the heart of Notting Hill Gate’s vibrant neighbourhood, you’re guaranteed an unforgettable night out, with performances from The Act’s talented team, as well as appearances from stars of the West End stage. The Act team will spontaneously serenade you with 80’s – 00’s crowd pleasers. Expect nightly flash-mob-style performances of musical favourites such as: Grease, ABBA and The Greatest Showman. Who said show tunes were limited to the West End.
The team behind our favourite East London bars The Sun Tavern and Discount Suit Company recently opened the doors to their third venue, The Umbrella Workshop. Located on a cobbled lane just off Boundary Street and housed in a C19th atelier, the Umbrella Workshop team have carefully restored the space to offer an interactive cocktail experience. The bar is set against an impressive, floor to ceiling display of spirits which include locally made and independent brands, as well as bartender favourites and rare whiskies.
Umbrella Workshop also hosts tastings and workshops, with everything on the menu available to buy and take home. With just 12 seats inside and the same outside, this intimate drinking spot is a hidden gem amongst bustling Shoreditch and perfectly located for pre-dinner cocktails before heading off to local favourites, Brat, St John and Rochelle Canteen.
City institution Boisdale of Bishopsgate recently opened its new art exhibition and oyster concept, ‘Alice’s Oyster Bar and Gallery’. Blending a stunning marble topped bar with a characterful gallery of contemporary art, Alice’s features works from some of the most talented up and coming artists living and working in London. Alice’s Oyster Bar and Gallery also offers some of London’s finest oysters, a generous array of bar snacks and dishes charged with a taste of Boisdale’s Scotland sitting alongside a creative cocktail menu and a range of outstanding artisan beers from Hawkshead Brewery. Art and oysters? What’s not to love.
