Foodle

Feasting at @74dukemayfair 🍔🇫🇷
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These guys are serving up one of my favourite burgers in london at the moment. The classic cheeseburger at 74 features a thick-boy patty, made from a blend of English Wagyu brisket and chuck, with American cheese, dijonaise and a thick slice of white onion rested on the bottom bun. All the right elements here whilst keeping things simple. The patties are grilled and well rested for that perfectly pink and juicy centre. Would love some smoke worked into the beef and it could definitely take some more age but it’s v good as is too. Other favourites from the menu, the warm baguette and butter (simple, but delicious as so many places don’t get this right), the bluefin tuna tartare and the grilled king shrimp with cognac butter and that filet de boeuf au poivres. Chicken was just ok, but their rigatoni with morels was more than ok - really tasty. Second time having this and it was better than I remembered - al dente pasta and a super glossy sauce. Make sure you save space for dessert as there are lots of good ones here, but the brown butter and chocolate cookies with banana caramel ice cream is hard to beat. Good food, good service, good vibes #notoriousfoodie Less

Lunch at @canteen.310 is always a good idea @jessicafilbey @harryhillskitchen ☀️🤝🏽
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Best seats in the house here gotta be at the counter. A little warm in front of the woodfire ovens but you get a good glimpse into everything being made and can see all the fresh produce on display. A mix of super seasonal Italian fare on the daily rotating menu here. Had lots of highlights this visit, but to start it was their rosemary and fresh mozz pizza (which I had to make at home the next day in the @gozney - will post it up soon). Ultra thin pizza, with just EVOO, rosemary, mozz and sea salt - simple, fresh and beautifully cooked with a crispy, supple, well seasoned base. The beef carne cruda with horseradish and tomato was a great looking plate too - some more salt and acid would be welcomed though. Prosciutto and melon was great, perfectly ripe and super juicy! For mains, the cacio e Pepe and their veal ragu with fettuccine. Both pastas carefully cooked with super flavoursome sauces clinging to the chewy pasta. Good to see and taste lots of black pepper in the cacio. For dessert I ordered a bunch of stuff but they sent out the most insane fig and Marsala ice cream - loved this one the most. Too good. A solid spot in Notting Hill. #notoriousfoodie 🙅🏽‍♂️ Less

My favourite glass noodles @kilnsoho @meedu_saad 🔥🌶️🇹🇭
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Pretty much every time I eat here, I leave with a new favourite dish. And I’ve eaten here alot, 20+ times at least! Of course, there are some of the classics that never leave the menu, such as the incredible clay pot baked glass noodles with Tamworth pork belly, the cull yaw / lamb and cumin skewers, etc - both of which are solid. This time though, it was the pounded barbecue beef with blood orange that blew my mind. An amazing dish of beef short rib, charred, glazed and served with a bright wedge of blood orange on the side. This thing was super rich and perfectly glazed. Smokey, sweet and beefy. Pounded tender and perfect with the citrus and side of chewy sticky rice. Had to order it twice, absolutely knockout. In joint first place though, was the @flourishfarmshop plums and freshwater fish sauce salad - sharp, sweet and so fresh. Worked beautifully with all the spice and heat in the other dishes. This is one of the only restaurants where I don’t feel the need to add spice. I love a kick to my food but the kiln team really know how to balance. Proper heat, proper acidity and lots of punch in every plate. Always a good time in here. Back soon! Less

Lunch at @middlechildmiddlechild @alserkalavenue 🇦🇪♥️
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A lovely new spot in Dubai. Part eatery, part grocer and part book shop - this casual little shop is already a new favourite of mine. The menu is clean and un-fussy, with lots of light plates on the there from fresh dips, salads and crudo’s to steak, sandwiches and pasta. It’s far from the standard dishes you would expect though, everything is done with their own style and finesse. To start, the onion dip with ritz crackers was knockout. I hope they keep this one on as a permanent feature - creamy, sweet and balanced. The sea bass crudo was clean and sharp - a tasty dish which I would love even more if it had some heat. The steak tartare was tasty too - well seasoned, cubed tenderloin with all the usual accompaniments. The grilled strip loin with jammy onions was my favourite main - a nice idea that I’ll definitely be iterating at home. Loved the deep onion sauce and the blushing pink strip. Pappardelle bolognese was rich and well prepared too albeit a little soft on the pasta - love that they sell the bolognese sauce in the shop though, nice touch. Finished off with the banoffee pie and soft serve - both excellent. These guys are off to a great start! #notoriousfoodie 🙅🏽‍♂️
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#dubai #mydubai #visitdubai #dubailife #dubai🇦🇪 #uae #dubaifood Less

Dinner at @apollothepalm 🌴☀️
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A few snaps from dinner at Apollo, the new all-day bistro on Palm. The menu here is comfort-food driven, but with a lifted touch on the classics - think steak frites au poivre, vodka calamarata and veal Milanese. Dishes you can count on. Beyond that, plenty of playful plates too, like duck Arayes, pastrami on crispy rice and fried chicken waffles. The vodka calamarata with stracciatella was solid here. Bouncy pasta with a really well balanced, creamy vodka sauce that had just enough sweetness and heat. The tuna nayyeh was top too - spiced tuna tartare served on grilled and buttered flatbread. Delicious stuff. The chicken tikka skewers were thoroughly seasoned and smokey, but the standout for me was their ceviche. Sharp, clean and perfectly balanced - a good ceviche is hard to beat in my eyes - a whirlwind of flavours and textures. When you’re in the mood for comfort and creativity, this is the spot. Need to go back for the club sandwich. Less

Omakase at @kigo.dubai @evgenykuzindxb 🍣🇯🇵🇦🇪
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A first look at DIFC’s new sushi omakase and kaiseki spot, led by chef Akinori Tanigawa with sushi master Daihachiro Ebata from Kyoto at the counter. Just 10 seats for omakase, with a few tables behind for kaiseki. Ebata-san started the 20-course journey with a fatty bluefin tuna and pickled daikon temaki. This smooth, crunchy hand roll really set the scene as he moved through pristine nigiri, each made with precision and poise. He uses two types of shari here, adjusting the vinegar depending on the fish - every individual grain warm, well seasoned and melting on the tongue. Standouts for me were the Japanese glass shrimp nigiri (delicate and sweet with just a drop of soy), straw-seared bonito (super Smokey and buttery soft), the flounder nigiri (too clean, ordered one more at the end), the bafun uni gunkan (creamy, sweet and fresh), and a yuzu ikura that was so fragrant and flavoursome. The finale? An iced matcha better than anything I’ve tried before. Fluorescent green, ultra creamy and perfectly sweetened. Ordered two of these, so good. The staff here are as good as the produce! A beautiful new addition to Dubai’s omakase scene. Can’t wait to return for the kaiseki.
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#dubai #dxb #mydubai #visitdubai #dubailife #sushi #omakase #kaiseki #difc #japan #japanese #japanesefood #tuna Less

Excellent as always @mountain.restaurant @tomos_pp @joseanbalotin 🔥🤝🏽
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Love coming here. Lunch or dinner, it’s food, wine and service you can count on to impress. Mountain is so much more than ‘just another Basque restaurant’ and it shows in the creativity of the menu, approach to cooking and the variety of top-tier ingredients they use. There’s always something new that I love on the menu and this time it was those incredible beef short ribs - cooked like a steak, charred over Woodfire and rested till pink. Tender with a subtle chew and a deeply smokey flavour. The jersey beef rib was also well cooked - a glistening crust, blushing cross section and tender bite. Had to order two plates of the raw sobrassada with honey - it’s been one of my favourite bites in London for a long time. Sweetness, acidity and heat all in balance. The culatta di montagna with yellow peaches and almonds was perfect too - sweet, salty and crunchy in all the right proportions. Also loved the raw scallop and cured monkfish plate. Delicious. The menu here is stacked, so I would recommend going as a group of 4+ so you can try it all. Back again soon. Less

Restaurant Premnord, Burgundy, Premeaux-Prissey, France. Early May 2025. Lunch after wine tasting at the Domaine. Great!
プレムノルト。ブルゴーニュ。ロックのレストラン。ドメーヌでのテイスティングの後、ここで食事。5月初旬。美味しい！
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#premnord #burgundy #travel #top #restaurant Less