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STK London
'American Psycho in London'
Latest Post ‘This is not an exit’. American Psycho begins and ends with blood red lettering. The business card for STK London could double for the front cover; blood red stilettos, a meat cleaver (knives are a bit sissy round this way) and a beef fore rib swinging from a hook. A re-imagined Sweeney Todd for the vajazzled generation. I blame Sharon Stone for starting it all with that ice pick in Basic Instinct.

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This Week

The fourth Sustainable Restaurant Awards were a marker for the continued efforts that restaurants are making to tackle sustainability issues across their businesses. In partnership with the Independent on Sunday, the impact and influence of these awards is growing. Rarely for a restaurant awards ceremony, the food served to the room was genuinely excellent, and worthy of the occasion: kudos to The Pig Hotel team.


Adelaide St

Barrafina Adelaide Street never ceases to amaze. Sam and Eddie Hart opened the original Barrafina on Soho's Frith Street in 2007, a no-reservations tapas bar modelled on Cal Pep in Barcelona. It was brilliant from the moment the doors opened. Led by their talented dynamo of an Executive Chef Nieves Barragán Mohacho, their new site rewards repeated visits: a recent drop-in featured this octopus and sea urchin empanadilla. Glorious. The crab croquetas are always on the menu, and are a revelation. Fino was their first Spanish opening in 2002, and sitting at the bar and ploughing through the menu here never disappoints.

Written Written

Having fallen from grace, Lambrusco is now making a comeback in its traditional form as a deep, dry,
sparkling wine from Emilia Romagna. Zeren Wilson hails the return of this once–derided drop.

Christie’s Magazine,
October 2014
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The wines of Napa Valley and Sonoma County are back in the frame, their characteristic exuberance tempered with the restraint that first wowed the world in 1976. Zeren Wilson, reports

Christie’s Magazine,
November 2014
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Peter Honneger is flying the flag for boutique Austrian wines, with his shop set in the quirky location of Boxpark in a former shipping container. Markus Bach makes this thrilling expression of Blaufränkisch: deep purple, brimming with blueberry, black cherry, with a peppery snap on the finish, and eye widening (in a good way) acidity. Poured joyously from a large one litre bottle ('Groszer Wein') traditional in Austria forty years ago. Beautiful old school label, too.
Wine of the week
Blaufränkisch 2013, Groszer Wein, Südburgenland, Austria



L'Ouverture 1er Cru NV
Football or Champagne, which would you choose? Frédéric Savart is a wine obsessive who makes some stunning Champagne in the village of Ecueil in the Montagne de Reims, and yet almost became a footballer, having signed a youth contract with Stade de Reims. His family were vignerons and eventually he chose the path of wine, returning home to make wine with his father. This is 100% Pinot Noir from exclusively Premier Cru vineyards with a wonderful creamy texture that is instantly alluring. 85% of the juice comes from the first pressing (the cuvée) with the remainder coming from the second pressing (first cut), some malolactic fermentation and a final dosage of 9 grams per litre. Classy fizz that makes an impact from the kick-off. Football's loss is Champagne's gain.

Plus De Bulles