11 favourite/best openings in London 🇬🇧 in 2024 (In no particular order- read more about them in the comments section.) Yellow Bittern @hugh__corcoran Kima @kima.restaurant.london Miga @miga.restaurant Lita @litamarylebone Cornus @cornusrestaurant Yuki Bar @yukibar.london Josephine Bouchon @josephinebouchon Dosa @dosalondon Row on 5 @rowon5london Fonda @fondarestaurant River Cafe Cafe @therivercafecafe
11 favourite/best openings in London 🇬🇧 in 2024 (In no particular order- read more about them in the comments section.) Yellow Bittern @hugh__corcoran Kima @kima.restaurant.london Miga @miga.restaurant Lita @litamarylebone Cornus @cornusrestaurant Yuki Bar @yukibar.london Josephine Bouchon @josephinebouchon Dosa @dosalondon Row on 5 @rowon5london Fonda @fondarestaurant River Cafe Cafe @therivercafecafe
11 favourite/best openings in London 🇬🇧 in 2024 (In no particular order- read more about them in the comments section.) Yellow Bittern @hugh__corcoran Kima @kima.restaurant.london Miga @miga.restaurant Lita @litamarylebone Cornus @cornusrestaurant Yuki Bar @yukibar.london Josephine Bouchon @josephinebouchon Dosa @dosalondon Row on 5 @rowon5london Fonda @fondarestaurant River Cafe Cafe @therivercafecafe
11 favourite/best openings in London 🇬🇧 in 2024 (In no particular order- read more about them in the comments section.) Yellow Bittern @hugh__corcoran Kima @kima.restaurant.london Miga @miga.restaurant Lita @litamarylebone Cornus @cornusrestaurant Yuki Bar @yukibar.london Josephine Bouchon @josephinebouchon Dosa @dosalondon Row on 5 @rowon5london Fonda @fondarestaurant River Cafe Cafe @therivercafecafe
11 favourite/best openings in London 🇬🇧 in 2024 (In no particular order- read more about them in the comments section.) Yellow Bittern @hugh__corcoran Kima @kima.restaurant.london Miga @miga.restaurant Lita @litamarylebone Cornus @cornusrestaurant Yuki Bar @yukibar.london Josephine Bouchon @josephinebouchon Dosa @dosalondon Row on 5 @rowon5london Fonda @fondarestaurant River Cafe Cafe @therivercafecafe
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Winter fairy tale and mountain delights at Rotewand @rotewandgourmet ,a family owned hotel and a true gourmet destination in Lech, located directly on the slopes. @wirtderrotenwand. ❄️🇦🇹
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
Highlights from the very newly opened @rowon5london, a brainchild of chefs @_jasonatherton and @spencermetzger, who used to be a head chef at the iconic Ritz in London (and one of my favourite temples of classic French cuisine). Once you step down the stairs on Savile Row, you find yourself in a universe by itself, experiencing a new way of fine dining. The cooking was “contemporary classic”, elegant and impeccably executed, with several standout dishes that truly shone, such as: – Scallops from Orkney Island, topped with a scallop XO sauce made from the roe and skirts, complemented by ikura eggs from Yarra Valley Farm, washed in sake. – Langoustine from the Scottish west coast, served with Amela tomato jelly, salted duck egg sabayon, curry leaf, and finger lime from Batches Farm. – Five days aged turbot, steamed in sake, and brushed with brown butter and Amalfi lemon juice, paired with an Albufferra sauce made from monkfish liver and turbot bones, finished with fermented kohlrabi, razor clams, peeled Kyoto grapes, olive oil, and lovage. – Gently braised Wagyu from Kagoshima beef cheek with Bordelaise sauce, smoked bone marrow, aged soy, Shiitake mushroom and sansho pepper. Also in the pictures, “oysters and pearls”, potato, crème fraîche and caviar dish, brioche, m2018 L’Usine, excellent Pinot Noir from Sta Rita Hills, Santa Barbara, warm Stilton tartelette, runny chocolate tartelette, chocolate and malt dessert.
