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Test Driving Sardine - Mediterranean comfort food by Old Street. Lamb a la ficelle with white beans and green sauce So what do we need to know about Sardine?

Test Driving Sardine - Mediterranean comfort food by Old Street

Well for starters, you'll learn a lot about this place from its backer - one Stevie Parle (Dock Kitchen, Rotorino, Craft London). Head Chef Alex Jackson hails from Parle's stable having been at the Dock Kitchen for five years before opening as Head Chef at Rotorino in Dalston. He also fitted in a stint with Mons Cheesemongers before opening here. Hot Right Now - London's hottest restaurants - October 2016. The restaurant scene in London has never been hotter.

Hot Right Now - London's hottest restaurants - October 2016

Big name chefs and restaurants from all over the world have their eyes on us, new trends are popping up all the time and areas previously devoid of decent food are becoming hot culinary destinations. We update this list regularly with the restaurants causing the biggest stir in town - the ones which reviewers are thrilled about, where tables are like gold dust or places that are just serving the most interesting and inventive food in town right now. We know there are plenty of great classic restaurants (and we're covering them in our Top 40 - London's Best Restaurants feature) but these are the hottest, in alphabetical order.... Anglo30 St Cross St, London EC1N 8UH In a nutshell: Tasting menus in Farringdon. Sous Chef - Cook Something Amazing Today. Bone Daddies' Yellowtail Sashimi with Chilli, Ponzu & Coriander -Bureau of Taste. Bone Daddies share their Yellowtail Sashimi with Chilli, Ponzu & Coriander recipe.

Bone Daddies' Yellowtail Sashimi with Chilli, Ponzu & Coriander -Bureau of Taste

Made famous by Nobu and always in demand, yellowtail sashimi with chilli is now a classic. Yellowtail Sashimi with Chilli, Ponzu & CorianderServes 1 50g sushi-grade yellowtail (hamachi) 2 teaspoons Orange Ponzu (see below) 5 coriander leaves 5 slices of green chilli Orange Ponzumakes about 350ml 1 tablespoon sake 1 tablespoon rice wine vinegar 1 tablespoon tamari 110ml soy sauce 40ml mirin 125ml lemon juice, strained 40ml orange juice, strained 2cm piece of dried konbu 10g katsuo bushi (bonito flakes) 1⁄4 orange, cut into 1cm – thick slices 1.

Sous Chef - Cook Something Amazing Today. Whisk - Recipe recommendations, smart Cookbook, and Shopping list. Mexican Food. Simon Rogan. Ottolenghi - Home. River Cottage. Great British Chefs: Recipes from the UK's Best Chefs. Fuchsia Dunlop.