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Search results for ‘Fitzrovia’

Pied à Terre, Fitzrovia: restaurant review

There's thoughtful, creative cooking to be found at quintessential Fitzrovia restaurant Pied à Terre, where punchy flavours meet surprisingly new-school wines

Le Cordon Bleu launches its 2017 UK Scholarship Award

The elite cookery school continues to shape London's food industry with a prestigious scholarship to its Grand Diplôme and an internship at Virgilio Martinez's LIMA Fitzrovia

Flavour of the Week: Samarkand

Not familiar with Central Asian cuisine? New Fitzrovia restaurant Samarkand shows why you should be

Flavour of the Week: Foley's

Leaving a vaunted restaurant like The Palomar takes guts, but its former sous chef Mitz Vora shows us how it's done at his new solo venture, Foley's in Fitzrovia

Mere, Fitzrovia: restaurant review

After cutting her teeth in the Roux family’s kitchens, Monica Galetti shows craft, confidence and plenty of imagination at her first solo restaurant

Truman's, Hackney Wick: brewery review

The one-time biggest brewery in the world reopened in Hackney in 2013, and now its Fitzrovia taproom is bringing Truman's beer back to London pubs

Flavour of the Week: Piquet

British-meets-French cuisine may not be new, but Allan Pickett marries the two with considerable panache at this former underground car park-turned-elegant, wood-panelled dining room in Fitzrovia

Greyhound Cafe, Fitzrovia: restaurant review

Bangkok-inspired Greyhound Café is the latest addition to London's growing clutch of authentic Thai restaurants. Bring your mates – and an appetite

Mortimer House Kitchen, Fitzrovia: restaurant review

A "lean back and relax" ambience, attentive service and simply excellent food are all par for the course on a visit to Mortimer House Kitchen – a restaurant that's Fitzrovia through and through

BAO: My Career in Five Dishes

From a street-food stall to one of the capital’s best-loved restaurant groups, the founders of BAO have had a stratospheric rise to the top of the London food scene. We speak to the trio behind the buns about the five dishes that have defined their journey to date