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Restaurants
- Neil A. Chef added a new meal Dinner at Soho London at Humble Chicken
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori to a long tasting menu a while ago and has since won a Michelin star. Tasty stuff and the sake pairing was very nice indeed.
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Mussels, Citrus Kosho Ponzu, Avocado
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Miso Cured Foie Gras Tart - Charentais Melon & Almond Brittle
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Bao - This Little... More
A visit to @humblechicken_uk in Soho, which changed its format from A La Carte yakitori to a long tasting menu a while ago and has since won a Michelin star. Tasty stuff and the sake pairing was very nice indeed.
.
Mussels, Citrus Kosho Ponzu, Avocado
.
Miso Cured Foie Gras Tart - Charentais Melon & Almond Brittle
.
Bao - This Little Piggy - Pig Trotter, Karashi & Quail Egg
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Grilled Oyster, Fermented White Grape, Kosho Beurre Blanc, Burnt Chicken Fat
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Michelin Guide - ⭐️
OAD - recommended
W50B -
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Kol Restaurant at KOL
TACO
Langoustine, smoked chilli, sea buckthorn
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Another visit to @kol.restaurant in London a while back. Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Continuing to improve and now one of the restaurants... More
TACO
Langoustine, smoked chilli, sea buckthorn
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Another visit to @kol.restaurant in London a while back. Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Continuing to improve and now one of the restaurants in London that I try to visit whenever I’m in town. Have been back since this visit. Highly recommended
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Michelin Guide - ⭐️
OAD - 59
W50B - 23
Best Chef Awards - 38
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Kol Restaurant at KOL
JERICALLA
Woodruff custard, morita chilli, pink fir potato, caviar
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Crab chilpachole, Mezcal
Cornish crab oblea, fermented gooseberries, scotch bonnet
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CEVICHE Cured sea bream, almond cream, forced rhubarb, oxeye daisy
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Another visit to @kol.restaurant in London a while back.
Thoroughly enjoyable, very tasty and @santiagolas... More
JERICALLA
Woodruff custard, morita chilli, pink fir potato, caviar
.
Crab chilpachole, Mezcal
Cornish crab oblea, fermented gooseberries, scotch bonnet
.
CEVICHE Cured sea bream, almond cream, forced rhubarb, oxeye daisy
.
Another visit to @kol.restaurant in London a while back.
Thoroughly enjoyable, very tasty and @santiagolas Santiago Lastra’s celebration of Mexico using British produce is certainly a breath of fresh air to the London dining scene. Continuing to improve and now one of the restaurants in London that I try to visit whenever I’m in town. Have been back since this visit. Highly recommended
.
Michelin Guide - ⭐️
OAD - 59
W50B - 23
Best Chef Awards - 38
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
Blueberry and its liqueur, basil and lemon sorbet with coconut cream
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Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen... More
Blueberry and its liqueur, basil and lemon sorbet with coconut cream
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
Seasonal herb salad with ice crystals
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Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal... More
Seasonal herb salad with ice crystals
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
“Espardeña” stuffed with holoturia and “pil-pil” sauce
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen... More
“Espardeña” stuffed with holoturia and “pil-pil” sauce
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
“Vegan cheese” made with almonds with black truffle and broad beans
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the... More
“Vegan cheese” made with almonds with black truffle and broad beans
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma
Brine asparagus feather with sauco flower and raifort
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired... More
Brine asparagus feather with sauco flower and raifort
.
Our next stop on the tour was to Enigma where Albert Adria and his team embark on a new journey after the reopening, little remains of the previous Enigma, they have searched for the ideal formula so that the diners can enjoy a different gastronomic experience.
At Enigma the kitchen is inspired by seasonal products. Of course, applying the knowledge of more than 35 years of experience where tradition and innovation go hand in hand for the benefit of the product itself.
What an incredible week. The Achefabroad best of Spain tour was a huge success and I honestly think that the lineup was unbeatable. 8 days, 12 amazing restaurants and 11 even more amazing gastronauts. Time to catch up properly with the posts so you can see exactly why you should be heading to all these world class restaurants. Please click the link in my bio to see what other fantastic tours we have coming up (Scandinavia, Thailand & Spain) DM me for more info.
We will be heading back to Enigma next year in May for my best of Spain tour 2025 so please reach out if you’d like to grab one of the seats before they all go!
.
Michelin Guide - ⭐️
OAD - 53
W50B - 59
Best Chef Awards - 2
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Ikoyi London at Ikoyi
Native Breed Rib & Green Goddess
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Smoked Jollof Rice & Lobster Custard
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Lunch at ⭐️⭐️ Ikoyi in it’s newish location on The Strand. It always blew my mind what Jeremy and his small team could put out of the small kitchen in Ikoyi’s former location which I first visited back in 2017. It’s always been stunning and excitingly bold cooking... More
Native Breed Rib & Green Goddess
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Smoked Jollof Rice & Lobster Custard
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Lunch at ⭐️⭐️ Ikoyi in it’s newish location on The Strand. It always blew my mind what Jeremy and his small team could put out of the small kitchen in Ikoyi’s former location which I first visited back in 2017. It’s always been stunning and excitingly bold cooking so I wasn’t surprised that in his new, much larger open kitchen, the cooking has gone up another notch. It comes with an extremely punchy price tag of £350 (there is a £200 short lunch menu available) plus service charge and any drinks, but I think that with the quality of the cooking, and when you consider how much restaurants are struggling to find good staff, this can be forgiven. When you are competing for chefs and FOH staff against Simon Rogan and Ollie Dabbous’s 3.5 day working week then I guess you need all the money you can get to pay your staff very well. Plus of course the cost of high quality luxurious ingredients. I can’t wait to go back as this was a truly excellent meal.
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Michelin Guide - ⭐️⭐️
OAD - 52
W50B - 35
Best Chef Awards -
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#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #bestofspaintour #worlds50bestrestaurants #worlds50best #eater #michelinguide #grandspaintour Less
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- Neil A. Chef added a new meal Dinner at Hunan at Hunan
Steamed hand-diver scallop, vermicelli noodles
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Pork belly bun, preserved vegetables
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South Downs venison stir fry
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Crispy lamb breast, spicy radish, marmalade
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Chive dumpling, smoked tofu & vermicelli
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Kind prawn, salted duck egg
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Xiao long bao
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23 plates of absolute deliciousness at @hunanlondon .At this fantastic Chinese... More
Steamed hand-diver scallop, vermicelli noodles
.
Pork belly bun, preserved vegetables
.
South Downs venison stir fry
.
Crispy lamb breast, spicy radish, marmalade
.
Chive dumpling, smoked tofu & vermicelli
.
Kind prawn, salted duck egg
.
Xiao long bao
.
23 plates of absolute deliciousness at @hunanlondon .At this fantastic Chinese restaurant on Pimlico Road you just sit back and leave it up to the chef. Thanks to @gastro1 for introducing me to this absolute gem. I’ll be back as soon as I can. Highly recommended.
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Michelin Guide -
OAD - recommended
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodporn #foodpic #achefabroad #itravelforfood #foodtours #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide Less