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Restaurants
- Neil A. Chef added a new meal Dinner at Bibendum at Bibendum Oyster Bar
Another visit to Claude Bosi’s @claudebosi1 Oyster bar at Bibendum in London, on the ground floor of Michelin House. I love this place. Shellfish and seafood are the main highlights of the menu, but there are many other dishes to choose from too. Friendly, relaxed service and solid cooking as one would expect from Claude’s team. Top... More
Another visit to Claude Bosi’s @claudebosi1 Oyster bar at Bibendum in London, on the ground floor of Michelin House. I love this place. Shellfish and seafood are the main highlights of the menu, but there are many other dishes to choose from too. Friendly, relaxed service and solid cooking as one would expect from Claude’s team. Top tip, order the crab quiche, you won’t regret it
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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Orkney Scallop, Fragrant Thai Green Cream, Chicken Wing, BBQ Hen of the Woods
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Brixham Crab, Ponzu Mayo, Crispy Shiso Leaf, Pickled
Kohlrabi
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Yeasted Cauliflower Cream, Brown Shrimp, Spiced
Chick Peas
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Dinner at ⭐️ The Elephant in Torquay. It was nice to meet @hulstone Simon Hulstone and unexpectedly discover this gem in Torquay... More
Orkney Scallop, Fragrant Thai Green Cream, Chicken Wing, BBQ Hen of the Woods
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Brixham Crab, Ponzu Mayo, Crispy Shiso Leaf, Pickled
Kohlrabi
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Yeasted Cauliflower Cream, Brown Shrimp, Spiced
Chick Peas
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Dinner at ⭐️ The Elephant in Torquay. It was nice to meet @hulstone Simon Hulstone and unexpectedly discover this gem in Torquay while there being drowned and set on fire during my STCW95 refresher courses 🔥 🚿 👨🚒 🛥 (it’s a yacht safety course thing)
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Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
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#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 Noizé Restaurant at Noizé
leek and Keens Cheddar Tart, Baby Gem Lettuce, Mustard
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Gougeres and Chedder
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Smoked Cod Roe on Toast
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Another example of someone throwing off the shackles of the Michelin starred dining room to offer a more casual “rustic & convivial” atmosphere is Mathieu Germond, formerly co-owner, manager & incredible sommelier at London stalwart Pied... More
leek and Keens Cheddar Tart, Baby Gem Lettuce, Mustard
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Gougeres and Chedder
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Smoked Cod Roe on Toast
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Another example of someone throwing off the shackles of the Michelin starred dining room to offer a more casual “rustic & convivial” atmosphere is Mathieu Germond, formerly co-owner, manager & incredible sommelier at London stalwart Pied à Terre.
Noizé (named of a tiny village in the Loire where Mathieu’s grandparents ran a farm) is right up my street and ticks all the boxes for me. A solid team of cooks are behind the stoves cooking seasonal dishes with bold combinations served in a straightforward but elegant style.
It says a lot that every other table that walked in while I was there was obviously a regular customer. I could tell straight away from the greetings they received from Mathieu. To be honest, even on my first visit, after an hour I had relaxed into my seat and felt like a regular as well, such is the service.
Picking dishes from the black boards I was able to create my own little tasting menu. I wanted to try as much as possible so they offered to do smaller portions for me. Mathieu took care of the wine choices of course and I was sad to leave. A really special place where it is obvious why they have a regular clientele. Can’t wait to go back.
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Michelin Guide - ‘A Michelin guide restaurant’
OAD - ‘recommended’ (casual list)
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at Allegra at Allegra
Blood pudding muffin, picked jalapeño
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Fried chicken, aioli, mustard fruit & pickles
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Allegra’s House Bread, salted butter, green sauce
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Lunch a while ago at @allegrarestaurant in Stratford, London. They had me at “blood pudding McMuffin” 😋
Delicious, as was the rest of it. Highly Recommended.
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Michelin Guide - ‘A... More
Blood pudding muffin, picked jalapeño
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Fried chicken, aioli, mustard fruit & pickles
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Allegra’s House Bread, salted butter, green sauce
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Lunch a while ago at @allegrarestaurant in Stratford, London. They had me at “blood pudding McMuffin” 😋
Delicious, as was the rest of it. Highly Recommended.
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Michelin Guide - ‘A Michelin guide restaurant’
OAD -
W50B -
Best Chef Awards -
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#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 Anglo Restaurant at Anglo
Squash, spruce, sorrel, rapeseed
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Tunworth, prune, old sourdough
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Dinner a while ago at @anglorestaurant in Farringdon. Refined dishes using British foraged & responsibly farmed produce with an emphasis on reducing the restaurant’s environmental impact through reducing food waste, the usage of plastic, a natural wine list and reducing... More
Squash, spruce, sorrel, rapeseed
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Tunworth, prune, old sourdough
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Dinner a while ago at @anglorestaurant in Farringdon. Refined dishes using British foraged & responsibly farmed produce with an emphasis on reducing the restaurant’s environmental impact through reducing food waste, the usage of plastic, a natural wine list and reducing the amount of fish and meat on the menu. Also very tasty 👍🏻
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Michelin Guide - ‘A Michelin guide restaurant’
OAD -
W50B -
Best Chef Awards -
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#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 Alchemist at Alchemist
Another visit to my favourite restaurant on the planet, @restaurantalchemist (Nov 21’) I’m not sure which visit to the pink room I found the most terrifying, the one in October (a few posts ago) where I was prancing around a pink table with 8 grown men or this one where @hayhay_hailz insisted we both dress the part. I showed... More
Another visit to my favourite restaurant on the planet, @restaurantalchemist (Nov 21’) I’m not sure which visit to the pink room I found the most terrifying, the one in October (a few posts ago) where I was prancing around a pink table with 8 grown men or this one where @hayhay_hailz insisted we both dress the part. I showed up with some token pink trainers but Hayley went all in, throwing down some serious @timmy.mallett vibes (ask your parents). Check the video towards the end of the photos here to see the pink room in all it’s terrifying glory. And yes @rasmusmunkalchemist ,I know that it is streamed live onto the monitor in the kitchen ! 😅
(The pink room is sadly no more but has been replaced with another room that might be my favourite room ever. Watch this space 👀)
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Michelin Guide - ⭐️⭐️
OAD - 1
W50B - 18
Best Chef Awards - 34
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- Neil A. Chef added a new meal Dinner at Esmée at Esmee
(Nov ‘21 ((I know!! I’m trying to catch up😬)) If you bump into @flipworldfoodie_ Flip Dejaeghere at a restaurant then the general rule of thumb is that you will be eating very well, as it’s most likely an excellent restaurant. A light lunch (🙄) with two of my favs, @virginiaannenewton and @hayhay_hailz ,... More
(Nov ‘21 ((I know!! I’m trying to catch up😬)) If you bump into @flipworldfoodie_ Flip Dejaeghere at a restaurant then the general rule of thumb is that you will be eating very well, as it’s most likely an excellent restaurant. A light lunch (🙄) with two of my favs, @virginiaannenewton and @hayhay_hailz , turned into a great little catch up between the four of us at @esmee_cph Esmée in Copenhagen.
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Michelin Guide -
OAD - ‘highly recommended’
W50B -
Best Chef Awards -
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#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 Bright at Bright
Mozzarella, preserved artichoke & anchovies
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Soppressata calabrese
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Grilled oyster & lemon kosho vinaigrette
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Back to London after a mixed bag in Paris and a quick and excellent lunch at @bright_restaurant in London Fields (Nov 21). Proper cooking by serious cooks. A dish of potato tortelli with wild boar ragout made it pretty high... More
Mozzarella, preserved artichoke & anchovies
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Soppressata calabrese
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Grilled oyster & lemon kosho vinaigrette
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Back to London after a mixed bag in Paris and a quick and excellent lunch at @bright_restaurant in London Fields (Nov 21). Proper cooking by serious cooks. A dish of potato tortelli with wild boar ragout made it pretty high on my best dishes of 2021 list. Definitely worth checking out.
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Michelin Guide -
OAD -
W50B -
Best Chef Awards -
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#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 L'Ambroisie at L’Ambroisie
Pomme de ris de veau braisée à la financière, ravioles de ricotta à la sauge
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Fromages frais et affinés
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Some say that if you are planning to visit Paris’s temples of gastronomy then ⭐️⭐️⭐️ L’Ambroisie should be at the top of your list. If you are looking to be terrorised by the snootiest of snooty French waiters or the brutally... More
Pomme de ris de veau braisée à la financière, ravioles de ricotta à la sauge
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Fromages frais et affinés
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Some say that if you are planning to visit Paris’s temples of gastronomy then ⭐️⭐️⭐️ L’Ambroisie should be at the top of your list. If you are looking to be terrorised by the snootiest of snooty French waiters or the brutally priced wine list (€40 is the least you’ll pay for a glass of white), or if you enjoy trying to decide between the €110 langoustine dish or the €190 sole from the a la carte only menu, then this is the restaurant for you.
I’m being extremely facetious. Apologies. I know that there are some people, that I have huge respect for, that are reading this and love this restaurant. People with infinitely better taste than me. I appreciate classical cooking at an extremely high level, as you’ll be fed here, but it really doesn’t excite me at all. And when I’m paying a lot of money for a meal, I want to be excited by the food. I want to be made to feel welcome and comfortable in the dining room and I want to not have to worry about being able to afford the cab home. It’s all delicious and expertly cooked, but how about those veal brains at Clown Bar?! That’s exciting food, and I think if they had served that dish at L’Ambroisie and charged me €100 for it then I’d have camped outside and demanded they let me in to try it again the following lunch service. But hey, it’s all subjective right?
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Michelin Guide - ⭐️⭐️⭐️
OAD - 9 (classical list)
W50B -
Best Chef Awards -
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- Neil A. Chef added a new meal Dinner at LES OMBRES at Les Ombres
Lunch in November at the 100 day ‘pop-up’ collaboration between two of the world’s most influential and revered chefs, Alain Ducasse and Albert Adrià. Not perhaps a marriage that screams out ‘made in heaven’ in terms of collaborative styles. Odd, I think is the word that I would use to describe it. Having said that, I had a very enjoyable... More
Lunch in November at the 100 day ‘pop-up’ collaboration between two of the world’s most influential and revered chefs, Alain Ducasse and Albert Adrià. Not perhaps a marriage that screams out ‘made in heaven’ in terms of collaborative styles. Odd, I think is the word that I would use to describe it. Having said that, I had a very enjoyable lunch with great company but certainly not food that I would go rushing back for. And while the service was good, it was of course plainly evident that this was definitely a temp gig, and lacking the seamless ballet that you would expect from either of the chef’s own restaurants. I’ll copy in the below opinion from an unnamed but far more qualified source than myself. I feel his or her’s pain but am too cowardly to post such brutal words from my own mouth.
“This is the ideal place if you are a fan of sea cucumbers. Everybody else has to know that Mr Adrià and Mr Ducasse together are not nearly as good as they think they are. Ingredients here are cheap to low level, some dishes fall victims to curious technique. Our cabillaud for example had a mealy consistency. Nothing wrong with the fish, this was a byproduct of the technique. Considering the price of 380 Euros for a lunch, plus almost 200 Euros for some half empty glasses of rather warm Dom Perignon, the absence of products is disappointing. Service like in a brasserie by people who do their job, but not a tiny bit more.
During my visit on a Sunday evening, only five tables were occupied. When I enquired about the lack of clients, the Maitre D’ told me this was because the French want to go to work on Monday sober and fully rested. Why didn’t I think about it? All the country is famous for this attitude.
All in all it seemed to me that ADMO explores the topic of culinary stupidity: How much are people ready to pay for big names? How intimidated are reviewers going to be? How deep is the bottom of the barrel for sub-standard ingredients?”
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