“One man show” by 31 year old chef Richard Wilkins at the newly opened and really tiny restaurant 104 in Notting Hill. (At the moment he has no sous chefs and does the cleaning himself too.) After working at Anne Sophie Pic and Gordon Ramsay restaurants in France, he has…

According to my Instagram followers, their favourite burgers in London are Bleecker (in Victoria) followed by Patty and Bun, Dirty Burger and Tommi’s burger. My favourite at the moment is probably “Bacon Butter Burger” at Burger and Beyond (in Shoreditch) as my other favourite at The Little Social is sadly…

Some hightlight from my last dinner at The Greenhouse London, brilliant as always.

Top-notch sushi at Cafe Japan in Golders Green, London, which uses the best ingredients for a very good value and has one of the best sake selections in London (as it’s owned by Atariya group). Book the counter seat when Fukushima-san is there.

Fine dining The Greenhouse (contemporary French fine dining; excellent new chef since last year)Bibendum (contemporary French fine dining; love the roast and the Black Forest soufflé)The Ledbury (classic fine dining, consistent quality since years)The Clove Club (modern British fine dining) Mid-range Ikoyi (Nigerian inspired contemporary cooking)Wiltons (old school seafood,one of…

Imagine a simple technique, all in the twist of a wire. A technique with the potential to revolutionise fishing in the Western world. Dubbed Ikejime in Japanese, this method for slaughtering fish more ethically could also lead to a change in expectations of how fish meat should taste and age.…

My revised London restaurant recommendation list… The Clove Club (contemporary fine dining)Hedone (contemporary fine dining with a focus on ingredients)The Ledbury (fine dining specializing in game)Ritz (classic fine dining)Bonhams (contemporary dining inside the Bonhams auction house)A Wong(excellent innovative dim sum)Min Jiang (classic Chinese with a great view on the Hyde…

I had been curious to interview Mitsuhiro Araki ever since learning he had given up his 3 Michelin stars in Tokyo and moved to London, only to regain them all just three years later. What does it take to give up all and start all over again from scratch on…

The Clove Club – contemporary fine dining. Hedone – contemporary fine dining with a focus on ingredients. The Ledbury – fine dining specializing in game. Ritz – classic fine dining. Bonhams – contemporary dining inside the Bonhams auction house. A Wong – excellent innovative dim sum. Min Jiang – classic…

Three great foie gras dishes at three different restaurants in London: foie gras adour à la Grecque with cauliflower and coriander by Claude Bosi at Bibendum; barbecued foie gras with condiment of miso, koji, ginger and cashews by Mikael Jonsson at Hedone; terrine with eel and smoked toast at Bonhams…