Restaurants
- Neil Walker added a new meal Dinner at Ernst at ernst
2 granites, plum wine & preserved strawberry juice .
Quince lightly steamed to set the pectins before roasting for 2 hours continuously glazing in their own juices served with some 70% cream
Apple paired with honey .
Physalis with calamansi, beurre monté & citrus gel .
Cake with lightly fermented plums, plum Schnapps .
Plum, apple, physalis, wild... More
2 granites, plum wine & preserved strawberry juice .
Quince lightly steamed to set the pectins before roasting for 2 hours continuously glazing in their own juices served with some 70% cream
Apple paired with honey .
Physalis with calamansi, beurre monté & citrus gel .
Cake with lightly fermented plums, plum Schnapps .
Plum, apple, physalis, wild blackberry .
Another visit to @ernst.berlin
I have a lot of time for @dylan1watson and the team at Ernst with their intense focus on what is the very best, in-season product at that moment. Finding it through actually visiting the forests, fields and farmers themselves maybe the morning before your meal. Seeing the potential in a humble ingredient like a simple salad leaf that is tentatively pushing it’s way out of the Earth, and pouncing on that product and transforming it into something wondrous to eat, without the aid of luxurious ingredients like truffles, caviar and uni. Seeing the potential in the very last raspberries of the season, the ones that even the farmer refuses to waste his time picking so they just pick’em themselves.
Taking just simple plates of food where using superb knowledge and technique, that one salad leaf, mushroom, piece of fish or cut of meat is able to shine brightly.
With the menu evolving and changing day after day and even during services on the fly, it’s great to know that you could visit Ernst one week later and most likely get 40 dishes all of which are different from your previous visit. According to Dylan and the team, the number of dishes that are in their repertoire since opening relatively recently is now in the thousands. You really get a sense of energy and fun when seated in front of this team. They are all extremely focused and clearly love what they are doing and this transfers on to the plate. Don’t be fooled by the simple presentations either, there is extraordinary depth of flavour in these dishes, a true skill. .
Michelin Guide - ⭐️
OAD - 18
W50Best - 118
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- Neil Walker added a new meal Dinner at Slurp Ramen Joint at Slurp Ramen Joint
A foodie trip to Copenhagen wouldn’t be complete without popping into @slurp ramen for a bowl. So after another incredible meal @nomacph where @reneredzepinoma and the team have (IMO) created their best menu yet in this years game & forest season (I digress), we decided to pop by for some noodles.
Pictured are:
Shio... More
A foodie trip to Copenhagen wouldn’t be complete without popping into @slurp ramen for a bowl. So after another incredible meal @nomacph where @reneredzepinoma and the team have (IMO) created their best menu yet in this years game & forest season (I digress), we decided to pop by for some noodles.
Pictured are:
Shio Ramen with a smoked seafood broth, chashu, tamago, daikon & herbs
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Shoyu ramen, chicken broth, chashu, tamago, mushroom purée & watercress
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Kimchi
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Michelin Guide -
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #copenhageneats #copenhagenfoodies #ramen #ramennoodles #slurpramen #slurpramenjoint Less
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- Neil Walker added a new meal Dinner at The Angel Inn at Hetton at The Angel
Yeast parfait, salted caramel ganache, caramelised walnut, horlicks milk gel & malt styrofoam
Lunch, an afternoon hike, and dinner with a room at @angelathetton The Angel Inn at Hetton a few weeks ago. This was another highlight for me during my October tour. @michaelwignall_ and wife Johanna have refurbished this Yorkshire institution... More
Yeast parfait, salted caramel ganache, caramelised walnut, horlicks milk gel & malt styrofoam
Lunch, an afternoon hike, and dinner with a room at @angelathetton The Angel Inn at Hetton a few weeks ago. This was another highlight for me during my October tour. @michaelwignall_ and wife Johanna have refurbished this Yorkshire institution and created what I believe will be a ‘must visit’ destination restaurant with rooms. Already garnered with one Michelin star in it’s first year, I have no doubt that when they open their planned more formal restaurant across the street next year it will only be a matter of time before they attain a second. Both my meals in the pub were of two star standard (IMO) so Michael and the team there really seem to have come out with all guns blazing.
Together with the luxurious two story rooms/cottages that you can stagger across the road to after dinner and enjoy a nightcap from your own honesty bar, and the instant access to some fantastic hiking in the Yorkshire Dales (a great way to digest after lunch ) this has the potential to be the perfect place for a weekend mini-break.
Very highly recommended.
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Michelin Guide - ⭐️
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #ukfoodie #ukeats #theangelinn #michaelwignall Less
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- Neil Walker added a new meal Lunch at Lasarte at Lasarte
Lunch at ⭐️⭐️⭐️ Lasarte in Barcelona a couple of days ago. Everything you would expect from a three star restaurant of this caliber.
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- Neil Walker added a new meal Dinner at Moor Hall Restaurant with Rooms at Moor Hall
GINGERBREAD
roots and pine
WILD BLACKBERRIES
buttermilk, verbena and begonia
GARDEN APPLES
woodruff, birch sap and apple marigold
Fresh back from @koks_restaurant and the Faroe Islands, my next stop on this restaurant rollercoaster was back in the North of England at the much lauded ⭐️⭐️ and current #1 on the @nationalrestaurantawards... More
GINGERBREAD
roots and pine
WILD BLACKBERRIES
buttermilk, verbena and begonia
GARDEN APPLES
woodruff, birch sap and apple marigold
Fresh back from @koks_restaurant and the Faroe Islands, my next stop on this restaurant rollercoaster was back in the North of England at the much lauded ⭐️⭐️ and current #1 on the @nationalrestaurantawards list, @restaurantmoorhall where @markbirchall and team cook a delicate, produce driven menu inspired by their exceptional natural surroundings in this stunningly refurbished 13th century Manor House. Check out my Facebook page (link in bio) for my review of this meal .
Michelin Guide - ⭐️⭐️
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #moorhall #markbirchall #ukfoodie #ukeats Less
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- Neil Walker added a new meal Dinner at KOKS at KOKS
RABARBA OG TIMIAN
Rhubarb and Thyme
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BLÁBER OG SØL
Blueberries and Dulse
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SOTT AFTURVID
Sweets
Next was a trip to the Faroe Islands and to ⭐️ ⭐️ @koks_restaurant . World famous now as the place to go for pristine seafood and interesting local aging and preserving techniques, this really was a trip I was excited about. And it... More
RABARBA OG TIMIAN
Rhubarb and Thyme
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BLÁBER OG SØL
Blueberries and Dulse
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SOTT AFTURVID
Sweets
Next was a trip to the Faroe Islands and to ⭐️ ⭐️ @koks_restaurant . World famous now as the place to go for pristine seafood and interesting local aging and preserving techniques, this really was a trip I was excited about. And it didn’t let me down. A restaurant and an area of the world that I really can’t wait to get back to. .
Michelin Guide - ⭐️⭐️
OAD - 124
W50Best - “discovery”
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #koks #faroeislands #faroeislandseats #seafood #faroesefood Less
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- Neil Walker added a new meal Dinner at Caelis at Caelis
Dinner at ⭐️ Caelis in the Ohla Hotel, Barcelona last Wednesday. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier. Restaurants here are currently closed for eat in dinner unless you are staying in the hotel that the restaurant is situated in.... More
Dinner at ⭐️ Caelis in the Ohla Hotel, Barcelona last Wednesday. Not really a destination restaurant for me but one of the only options for an evening meal that isn’t bounced around on the back of a Deliveroo courier. Restaurants here are currently closed for eat in dinner unless you are staying in the hotel that the restaurant is situated in.
As you know, I love a kitchen counter, and Caelis provides just that. Although quite a deathly quiet experience with just me at the counter and one other two top dining that night, overall it was a pleasant enough meal. I think they just need to pipe a bit of background music in there to liven it up a bit.
It was a longish tasting menu that was served at quite a pace as they require everyone to be finished and out at 10pm. No bad dishes and a couple of excellent ones. One dish of sea cucumber carbonara and another of roasted leek are definitely on the long list for best dishes of the year so far. Desserts did feel like an afterthought though. Less
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- Neil Walker added a new meal Lunch at Mont Bar at Mont Bar
Barcelona is open for lunch at least and is actually nice and quiet. Very few tourists (me of course) and the weather this week has meant meals can be enjoyed al fresco. Lunch on Thursday was at the excellent Mont Bar where you are in the excellent hands of ex Tickets and Pakta chef's Fran Agudo and Jaume Marambio. The food is as you would expect from... More
Barcelona is open for lunch at least and is actually nice and quiet. Very few tourists (me of course) and the weather this week has meant meals can be enjoyed al fresco. Lunch on Thursday was at the excellent Mont Bar where you are in the excellent hands of ex Tickets and Pakta chef's Fran Agudo and Jaume Marambio. The food is as you would expect from these two exciting and innovative cooks. Tapas and small plates that are both inventive while respecting the traditional. My kind of place and I would highly recommend it when next you are in town. Less
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Baked apple cake with crispy pastry & cold custard @thefrenchmcr in Manchester .
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My next stop was a very nice dinner at The French in Manchester @themidlandmanchester where chef @adschef Adam Reid and team cook seasonal modern British food in a tasting menu format in a relaxed and comfortable environment. This restaurant... More
Baked apple cake with crispy pastry & cold custard @thefrenchmcr in Manchester .
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My next stop was a very nice dinner at The French in Manchester @themidlandmanchester where chef @adschef Adam Reid and team cook seasonal modern British food in a tasting menu format in a relaxed and comfortable environment. This restaurant should be Manchester’s second Michelin star in my opinion
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Michelin Guide - 🍽
OAD -
W50Best - .
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #iphonexsmax #michelinguide #foodlepro #influencer #oadtop100 #londonfoodie #londoneater #eaterlondon #thefrench #adamreid #adamreidatthefrench #manchestereats #manchesterfoodie #midlandhotel Less
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- Neil Walker added a new meal Dinner at bianc at bianc
Dinner, or actually dinners, as I came back again last night, at ⭐️⭐️ Bianc in Hamburg where chef/proprietor Matteo Ferrantino has recently reopened after lockdown restrictions have been significantly eased here in Germany.
After two ‘nice’ but fairly pedestrian meals in Hamburg at ⭐️⭐️Haerlin and ⭐️Le Canard Nouveau this made... More
Dinner, or actually dinners, as I came back again last night, at ⭐️⭐️ Bianc in Hamburg where chef/proprietor Matteo Ferrantino has recently reopened after lockdown restrictions have been significantly eased here in Germany.
After two ‘nice’ but fairly pedestrian meals in Hamburg at ⭐️⭐️Haerlin and ⭐️Le Canard Nouveau this made a very welcome change with some exceptionally tasty dishes based around Matteo’s Mediterranean background. He’s Italian and had previously worked in Spain and Portugal for a number of years as well as UK and Austria so you can really see this kaleidoscope of influences front and centre on each plate. Indeed you can sometimes even name check a specific restaurant. For example, the corn and foiegras dish screams Disfrutar at you, as does a thin crisp crustaceans ‘tortilla’ though to a lesser extent, and a spherified liquid centre olive makes an appearance as it does now at restaurants across the world in some form or other thanks to El Bulli and the Adria brothers.
People who know me and my eating habits will know that I am very much led by the ‘experience’ as well as the food. So a sombre though note perfect ⭐️⭐️⭐️ meal at L’Ambroisie or Les Prés d’Eugénie isn’t really what floats my boat (*somewhere Andy Hayler’s head explodes), although I do recognise those kind of restaurants as good and worthwhile reference points for someone who likes to explore food and restaurants as much as I do.
That said, I had a great ‘experience’ at Bianc. One thing that I have noted during the last couple of weeks eating in the new-normal is how hard it is to convey a sense of generous and friendly hospitality when your voice and face are muffled and hidden behind a face mask, as is the case now for all restaurant staff (and diners away from their tables). But they really managed this very well at Bianc where they provided a warm and friendly service with Matteo, who seems a little eccentric to say the least, regularly visiting the table throughout the evening.
The style of dresses and matching black masks of the service staff together with their purposeful stride in unison from kitchen to table with plates and back again with hands clasped in front lent a very Handmaid’s Tale vibe (in a good way) to the evening and at one point I almost responded with “Praise be” when the incredible focaccia (grandmother’s recipe) went down on the table together with the lightest of buffalo butters, oregano flower and a grisini wrapped in lardo (why haven’t I thought of doing that before?!)
People are understandably cautious about visiting restaurants at the moment or even venturing out of the house. I totally get this, but my view is that at some point we have to get out and start supporting these struggling businesses again and I will follow the recommended guidelines of the government of the country that I am in (although possibly not the UK) while making every effort to keep myself and those around me as safe as possible. I have my own month of lockdown coming up next week in the form of at least three weeks at sea so I am glad to have had this nice meal to remember while we are getting tossed around in the North Sea and Bay of Biscay. Enjoy your weekend 🙂 Less
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