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Kitty Fisher's
Wood grill purrs
into action...
Latest Post In the fervid climate of London restaurant openings, a restaurant butterfly (who me?) is finding it increasingly difficult to go back to enough restaurants, enough times, to get the warm fuzzy glow of being a genuine regular. One lunch and one dinner, even every single day, just simply won't cover it. The pace and number of restaurant openings is almost starting to PISS me off. Give us a break. Come on, this just isn't fair. It's almost cruel. Breathe.....

Read on...
This Week

Steak tartare, Gruyère and goat's cheese soufflé, pepperoncini stuffed with barrel aged feta at Provender bistro in Wanstead — accompanied by glasses of Pierre Paillard's Bouzy Grand Cru Champagne, this was as good a sunny Saturday, dining on the terrace, as you could wish for. There may have been Provence rosé involved, too...


Lucky Onion, Cotswolds

Pie. There are pies and then there are pies. Fergus Henderson's 'Pig's Head and Potato Pie', cooked at an event for The Lucky Onion's 131 hotel in the Cotswolds by Fergus and St John chef Giles Edwards, may well be one of the best pies that ever was cooked — buttery pastry encasing all the wobbly, meaty, piggy goodness that you could wish for. Pie nirvana.


Meroni are located in one of the five municipalities of the Valpolicella Classico region, in the town of Sant'Ambrogio close to Verona. Made with Corvina, Corvinone, Rondinella and Molinara, with six years ageing in huge Slovenian oak barrels, this Amarone is a beauty. A silky, sumptuous mouthful with a seductively supple texture, living up to its moniker of 'Velluto' (velvet) — a gobful of dark fruit with a mischief making 16.9% ABV.
Wine of the week
Amarone della Valpolicella Classico 2006, Meroni, Veneto, Italy


Available :


Les 7, Laherte Frères, Champagne, France
'Les 7' is made by top grower Laherte Frères from a single vineyard planted with all seven of the allowed varietals in Champagne, using four ancient varieties to produce a wine resembling those made 250 years ago. The result is a bonkers sounding blend: 10% Fromenteau, 8% Arbanne, 17% Pinot Blanc, 15% Petit Meslier, alongside the three traditional Champagne varieties, 14 % Pinot Noir, 18% Chardonnay, and 18% Pinot Meunier. All seven varieties are cultivated in the commune of Chavot in Epernay, with its limestone/clay soil and chalky limestone sub-soil. There's a texture and chewiness here unlike any Champagne I've tasted, underpinned by stony minerality and a brisk lemony finish. Distinctive and unique.

Plus De Bulles


This Month

Vintage Wine Sellers is a new London-based wine merchant set
to launch in April 2015.
An experienced team including
Master of Wine Philip Goodband
and Clarion Wines are behind the
venture, intending to service
the needs of customers looking
to purchase vintage wines as
confidence returns to the market.

For more information :