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Restaurants
- Neil A. Chef added a new meal Dinner at Haoma at Haoma
COCONUT BHELPURI, COCONUT TAGLIATELLE, DEHYDRATED SAMBHAR, CURRY LEAF OIL
.
PRAWNS ON THE ROCKS
PRAWN HEAD, MINT, PEANUT RELISH
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been... More
COCONUT BHELPURI, COCONUT TAGLIATELLE, DEHYDRATED SAMBHAR, CURRY LEAF OIL
.
PRAWNS ON THE ROCKS
PRAWN HEAD, MINT, PEANUT RELISH
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for all their hard work with a well deserved Michelin star and Michelin green star. Both were long overdue in my opinion. This restaurant is now firing on all cylinders after the dark days of the pandemic and the cooking is better than it’s ever been. We opted for the vegetarian menu which I can highly recommend. DK threw in some proteins for good measure. For me this is a must visit restaurant if you are in Bangkok and it will definitely feature on my tour in December 👌🏻
.
Michelin Guide - ⭐️ 🍀
OAD - 61 (Asian restaurants list)
W50B - ‘discovery’
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards @deepankerkhosla Less
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- Neil A. Chef added a new meal Dinner at Haoma at Haoma
TANDOORI MELON
CAVIAR, BURNT FETA, CITRUS SORBET
.
BENARAS KI CHAAT, NAMAKPARE, “CHIANG MAI” TOMATOES, CHILI CRACKER
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for... More
TANDOORI MELON
CAVIAR, BURNT FETA, CITRUS SORBET
.
BENARAS KI CHAAT, NAMAKPARE, “CHIANG MAI” TOMATOES, CHILI CRACKER
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for all their hard work with a well deserved Michelin star and Michelin green star. Both were long overdue in my opinion. This restaurant is now firing on all cylinders after the dark days of the pandemic and the cooking is better than it’s ever been. We opted for the vegetarian menu which I can highly recommend. DK threw in some proteins for good measure. For me this is a must visit restaurant if you are in Bangkok and it will definitely feature on my tour in December 👌🏻
.
Michelin Guide - ⭐️ 🍀
OAD - 61 (Asian restaurants list)
W50B - ‘discovery’
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards @deepankerkhosla Less
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- Neil A. Chef added a new meal Dinner at Haoma at Haoma
SILK & CHAAP, SOYA CHAAP, “COORGI” CURRY, COCONUT
.
BUTTERNUT GHEE ROAST
“MANGALORE” CHILLY, CURRY LEAVES, NEER DOSA
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded... More
SILK & CHAAP, SOYA CHAAP, “COORGI” CURRY, COCONUT
.
BUTTERNUT GHEE ROAST
“MANGALORE” CHILLY, CURRY LEAVES, NEER DOSA
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for all their hard work with a well deserved Michelin star and Michelin green star. Both were long overdue in my opinion. This restaurant is now firing on all cylinders after the dark days of the pandemic and the cooking is better than it’s ever been. We opted for the vegetarian menu which I can highly recommend. DK threw in some proteins for good measure. For me this is a must visit restaurant if you are in Bangkok and it will definitely feature on my tour in December 👌🏻
.
Michelin Guide - ⭐️ 🍀
OAD - 61 (Asian restaurants list)
W50B - ‘discovery’
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards @deepankerkhosla Less
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- Neil A. Chef added a new meal Dinner at Haoma at Haoma
PRARAMBHA, PANI PURI, VADA PAV, NIMKI, DAHI KA KEBAB
.
CHEESE SANDOZ, PANEER, YAM PATÉ, CUMIN
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for all their hard work with... More
PRARAMBHA, PANI PURI, VADA PAV, NIMKI, DAHI KA KEBAB
.
CHEESE SANDOZ, PANEER, YAM PATÉ, CUMIN
.
A trip to Thailand to start planning for my tours later this year and our first meal upon arrival in Bangkok was at the excellent ‘neo-Indian’ restaurant @haomabkk Haoma, where the team have now been rewarded for all their hard work with a well deserved Michelin star and Michelin green star. Both were long overdue in my opinion. This restaurant is now firing on all cylinders after the dark days of the pandemic and the cooking is better than it’s ever been. We opted for the vegetarian menu which I can highly recommend. DK threw in some proteins for good measure. For me this is a must visit restaurant if you are in Bangkok and it will definitely feature on my tour in December 👌🏻
.
Michelin Guide - ⭐️ 🍀
OAD - 61 (Asian restaurants list)
W50B - ‘discovery’
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards @deepankerkhosla Less
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- Neil A. Chef added a new meal Dinner at The Royal Oak Whatcote at The Royal Oak
grouse, ceps, girolles, walnut and elderberry
.
pheasant agnolotti, Corra Linn, autumn truffle and preserved wild garlic
.
Cornish cod, crab and late season tomato
.
‘Les mûres en rose rose parfait and blackberry
.
dark chocolate, pears from the village and hazelnut
.
Lunch at one of the oldest public houses in England, @the_royal_oak_whatcote... More
grouse, ceps, girolles, walnut and elderberry
.
pheasant agnolotti, Corra Linn, autumn truffle and preserved wild garlic
.
Cornish cod, crab and late season tomato
.
‘Les mûres en rose rose parfait and blackberry
.
dark chocolate, pears from the village and hazelnut
.
Lunch at one of the oldest public houses in England, @the_royal_oak_whatcote , dating back to 1150, located in the rural Warwickshire village of Whatcote.
The MIchelin starred dining room, showcases terroir-driven, ‘proper country food’, and focuses on wild meats and foraged ingredients. The aim is simple, to tell the story of their community, the producers themselves and how they have utilised their ingredients.
Sometimes a dish will be on the menu for a six week period, fully celebrating the early or late season. Conversely a dish may be fleeting - a week, a service or even just for a single table of regulars - a micro-seasonal snapshot. We really enjoyed it.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Hampton Manor at Hampton Manor
.
(Smoke)
.
Iberico pork, chestnut, butternut squash, hispi cabbage
.
Burratta, crapaudine beetroot, pine nut furikake
.
Sea bream, lobster bisque, white beans
.
Scallop, chicken wing, smoked carrot sauce, hazelnut
.
Boulanger potatoes
.
Berkswell rarebit, beer pickled onion and granary toast
.
Apple tart tatin, salted caramel sauce, vanilla ice cream
.
Lunch,... More
.
(Smoke)
.
Iberico pork, chestnut, butternut squash, hispi cabbage
.
Burratta, crapaudine beetroot, pine nut furikake
.
Sea bream, lobster bisque, white beans
.
Scallop, chicken wing, smoked carrot sauce, hazelnut
.
Boulanger potatoes
.
Berkswell rarebit, beer pickled onion and granary toast
.
Apple tart tatin, salted caramel sauce, vanilla ice cream
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Hampton Manor at Hampton Manor
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
.
Ewes milk yoghurt sorbet with rhubarb root oil
.
A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
.
A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder... More
Aged Aylesbury-Peking duck from Worcestershire glazed with spiced plum and pickled cherries from Augerniks
.
Ewes milk yoghurt sorbet with rhubarb root oil
.
A cake made with leftover sourdough from the estate with an ice cream made from British grown Cobnuts
.
A tart made from Olands grain filled with a custard infused with cocoa husk from Wnder Chocolate and topped with a spent coffee grain caramel
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Hampton Manor at Hampton Manor
Line-caught cod with a cream of mussel, horseradish, herb stems and pickled mustard
.
Mushroom hroth with a cream of Berkswell cheese, chanterelles and truffle foraged in the Scottish Highlands
.
A crisp made from sourdough leaven with beetroot from Royal Oak organies and wild garlic capers of last year
.
Burnt leeks from Lancashire in butter... More
Line-caught cod with a cream of mussel, horseradish, herb stems and pickled mustard
.
Mushroom hroth with a cream of Berkswell cheese, chanterelles and truffle foraged in the Scottish Highlands
.
A crisp made from sourdough leaven with beetroot from Royal Oak organies and wild garlic capers of last year
.
Burnt leeks from Lancashire in butter and beef garum emulsion
.
Seeded sourdough bread made by Min, our in-house baker, served with butter infused with the same grain the bread is made with
.
Lunch, a very nice room and dinner at two of the three food offerings at @hamptonmanor near my home town of Solihull. Lunch was at the Michelin starred @grace_and_savour where the Scandi-vibed menu from chef @david_taylorchef is underpinned by a commitment to soil health, bio-diversity, ethics and sustainability. It’s also very tasty.
Dinner at Michelin listed @smoke_hamptonmanor was another enjoyable experience and chef @stuart_deeley is reading the room well with his hearty and flavour driven offering. I’d head back to both in a heartbeat.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Tuna loin in soy, sushi rice, nori, Alba white truffle, wasabi
.
Japanese sea bream, green apples, yuzu juice
.
Duck liver mousse, apple syrup, smoked eel, fresh apple, spelt
.
Banana icecream, birch sap, Beluga caviar
.
Foiegras Custard, apple
.
STP, miso toffee sauce
.
Tiramisu
.
Another stunning meal at @ynyshirrestaurant a while back.... More
Tuna loin in soy, sushi rice, nori, Alba white truffle, wasabi
.
Japanese sea bream, green apples, yuzu juice
.
Duck liver mousse, apple syrup, smoked eel, fresh apple, spelt
.
Banana icecream, birch sap, Beluga caviar
.
Foiegras Custard, apple
.
STP, miso toffee sauce
.
Tiramisu
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less
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- Neil A. Chef added a new meal Dinner at Ynyshir Restaurant and Rooms at Ynyshir
Sirloin poached in dashi, bone marrow broth
.
A5 ribeye, black bean sauce
.
That first bite of the burger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef... More
Sirloin poached in dashi, bone marrow broth
.
A5 ribeye, black bean sauce
.
That first bite of the burger
.
Another stunning meal at @ynyshirrestaurant a while back. A few of us have been saying that this is the best restaurant in the UK for a while now. Now it’s official thanks to The National Restaurant Awards. @garethwardchef number 1 💜
.
Michelin Guide - ⭐️⭐️
OAD - 134
W50B - ‘Discovery’
Best Chef Awards -
UK National Restaurant Awards - 1
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less