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Restaurants
- Neil A. Chef added a new meal Dinner at Bocca di Lupo at Gelupo
A more positive vibe now following me whining about Hand & Flowers in my last post. Lunch a while ago at Bocca Di Lupo in London. This is my kind of place, a bustling counter where the food is honest and most importantly tasty. Since 2008 Bocca Di Lupo has been turning out regional Italian cuisine and is a humble trattoria at it’s heart. With an emphasis... More
A more positive vibe now following me whining about Hand & Flowers in my last post. Lunch a while ago at Bocca Di Lupo in London. This is my kind of place, a bustling counter where the food is honest and most importantly tasty. Since 2008 Bocca Di Lupo has been turning out regional Italian cuisine and is a humble trattoria at it’s heart. With an emphasis on top quality seasonal produce everything here is made in-house from the bread, gelati, sausages, salami, pickles, mostarda and of course the pasta. My recommendation is to do as I did and grab a seat at the end of the counter by the pass and just check out what’s coming out and if it looks tasty (which all of it does) then simply point and order. Who needs a menu Less
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- Neil A. Chef added a new meal Dinner at Peel's at Peel's
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- Neil A. Chef added a new meal Dinner at Rest. Ekstedt at Ekstedt
ROASTED oat, quince sorbet and elderflower
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SMOKED reindeer, celeriac and marigold
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JUNIPER SMOKED turbot, parsnip and ramson capers
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WOOD-FIRED OVEN baked cep mushroom soufflé, plum and swedish berries
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My last meal in Stockholm back in April was at ⭐️ Ekstedt. The deal here is that everything is cooked over fire one way or another. Either... More
ROASTED oat, quince sorbet and elderflower
.
SMOKED reindeer, celeriac and marigold
.
JUNIPER SMOKED turbot, parsnip and ramson capers
.
WOOD-FIRED OVEN baked cep mushroom soufflé, plum and swedish berries
.
My last meal in Stockholm back in April was at ⭐️ Ekstedt. The deal here is that everything is cooked over fire one way or another. Either in the wood fired oven or over the grill or using the flambadou to drop flaming droplets of animal fat directly onto the ingredient. A little bit of theatrical fun if you sit at the kitchen counter.
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Michelin Guide - ⭐️
OAD - 101
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less
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- Neil A. Chef added a new meal Dinner at Carters of Moseley at Carters of Moseley
Carters of Moseley is a restaurant that I’m kicking myself for not having visited earlier. Named of chef/proprietor and local lad Brad Carter, the food here is fiercely local and peppered with British ingredients. Coppa is made in house using Tamworth pigs from just up the road in Stratford, Orkney scallops, Exmoor Caviar, English wasabi, Cornish... More
Carters of Moseley is a restaurant that I’m kicking myself for not having visited earlier. Named of chef/proprietor and local lad Brad Carter, the food here is fiercely local and peppered with British ingredients. Coppa is made in house using Tamworth pigs from just up the road in Stratford, Orkney scallops, Exmoor Caviar, English wasabi, Cornish oysters, Hogget and saffron, Highland pheasant and even the gin is from Bristol. They even make their own British version of XO sauce called Brex-O sauce (🤦🏼♂️).
“The overall philosophy is to be a true expression of British terroir within the moment.” A fancy way of saying local seasonal grub. And it is good grub, married with warm, relaxed but attentive service from Maitre d’/Proprietor Holly Jackson and team. Genuine Brummy hospitality. I really enjoyed Brad’s cooking, it’s very honest. Hogget is not French trimmed and prettied up but instead the fat is left on the bone and is perfectly rendered to an unctuous melt in the mouth explosion of flavour and perfectly complimented by the lava bread. Ribs are served on the side to gnaw on at one’s leisure. It’s all about the flavour here. It reminded me very much in some ways of Gareth Ward’s restaurant Ynyshir where flavour is king and overly fussy presentations are rightly banished in favour of flavour. The exact opposite of style over substance. In fact I believe Gareth and Brad are good friends so maybe that shouldn’t surprise me at all (please tag Brad if you can Gaz).
I am also a big fan of Carter’s Instagram stories where they regularly post their staff meals being prepared from beginning to end. Another true reflection of Brad’s focus on flavour even in the food his team cooks for themselves and their colleagues. Worth checking out at @cartersofmoseley .
So get up to Birmingham (or down or across) and give Carter’s a try, you’ll leave with a smile on your face I promise.
Insta: @achefabroad (👈🏻me) Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma Concept
Soya, soya, soya
Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive, ground breaking,... More
Soya, soya, soya
Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive, ground breaking, but most of all incredibly tasty dishes.
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Michelin Guide - ⭐️
OAD - 29
W50Best - 82
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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 #spanishfoodie #barcelonafoodies #barcelonaeats #enigma #enigmaconcept #enigmabarcelona @elbarrifamily Less
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- Neil A. Chef added a new meal Dinner at Enigma at Enigma Concept
White anchovies and trout roe dango
Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive,... More
White anchovies and trout roe dango
Another visit a few weeks ago to @enigmaconcept in Barcelona where chefs @albert.adria.acosta and @oliverpenyaluque have created an experience like no other. A 30 to 40 course meal where you move through the restaurant stopping at various ‘stations’ along the way to enjoy inventive, ground breaking, but most of all incredibly tasty dishes.
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Michelin Guide - ⭐️
OAD - 29
W50Best - 82
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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 #spanishfoodie #barcelonafoodies #barcelonaeats #enigma #enigmaconcept #enigmabarcelona @elbarrifamily Less
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- Neil A. Chef added a new meal Dinner at Noble Rot at Noble Rot Wine bar and restaurant
Another fantastic meal a short while ago at Noble Rot. I never get tired of the cooking here and can’t praise it highly enough. Exciting times are ahead for the group with the new opening in Soho’s The Gay Hussar and the current sous at Lamb’s Conduit Street heading over there. Personally I am glad to hear that Paul will be staying to run the... More
Another fantastic meal a short while ago at Noble Rot. I never get tired of the cooking here and can’t praise it highly enough. Exciting times are ahead for the group with the new opening in Soho’s The Gay Hussar and the current sous at Lamb’s Conduit Street heading over there. Personally I am glad to hear that Paul will be staying to run the show. Noble Rot is one of those restaurants where I fear change. It’s just at that sweet spot where I very selfishly want it to stay....forever. Less
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- Neil A. Chef added a new meal Dinner at Mãos at Mãos
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- Neil A. Chef added a new meal Dinner at Carousel at Carousel
Carousel is a restaurant in London that hosts restaurant and chef pop-ups. A chef or food producer will do a residency for a few days to promote a new opening or just to get their name out there. Sven-Hanson Britt was runner up in UK Master Chef the Professionals and was promoting his new project Oxeye.
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- Neil A. Chef added a new meal Dinner at Restaurant Etoile at Etoile
Dinner at ⭐️ Etoile @etoilerestaurang in Stockholm. This was a recommendation from Frantzén head chef Charlie Benitez as I was dining there a few days previously. One to keep an eye on I think. A very young team showcase their experiences through food, with an emphasis on Asia and Africa. Some recognisable presentations I thought but... More
Dinner at ⭐️ Etoile @etoilerestaurang in Stockholm. This was a recommendation from Frantzén head chef Charlie Benitez as I was dining there a few days previously. One to keep an eye on I think. A very young team showcase their experiences through food, with an emphasis on Asia and Africa. Some recognisable presentations I thought but maybe I’ve just eaten in too many restaurants. Certainly a tasty meal and somewhere I’ll go back to to see how they progress.
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Michelin Guide - ⭐️
OAD -
W50B -
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#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 Less