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Restaurants
- Neil A. Chef added a new meal Dinner at Cycene at Cycene
Mackerel | Radish I Shiso
.
Bread I Broth
The virtue of soup and bread in a clay pot prepares the body and mind for what is to come
-Steve Harrison
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Comte I Walnut I Onion
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Crab I Genmaicha I Kombu
.
Duck Liver I Red Pepper
.
Opening night and then a revisit last year in the PDR of the newish @cycene.bms Cycene, formerly the... More
Mackerel | Radish I Shiso
.
Bread I Broth
The virtue of soup and bread in a clay pot prepares the body and mind for what is to come
-Steve Harrison
.
Comte I Walnut I Onion
.
Crab I Genmaicha I Kombu
.
Duck Liver I Red Pepper
.
Opening night and then a revisit last year in the PDR of the newish @cycene.bms Cycene, formerly the excellent Mãos where Edoardo Pellicano and Nuno Mendes used to rattle the pans.
Heading up the kitchen now is @cheftheoclench Theo Clench, formerly of Akoko, Bonhams and Portland (all excellent IMO).
This space holds a very soft spot in my heart as I’ve enjoyed many an evening eating here when it was Mãos, back when Nuno and Eddie were cooking, and even an evening spent enjoying Gareth Ward’s cooking, so I was eager to see what Theo could bring to the table.
It turns out that he can bring delicious and interesting cooking to the table. I really enjoyed the whole experience, starting downstairs in the Japanese style bar area for a welcome drink and the first course of broth and bread, then moving up to the beautifully redesigned dining room and more recently the private dining room just next to the open kitchen.
It was interesting to see what Theo and his team would bring to this space and I have to say that they had very big boots to fill (I personally thought that Mãos was one of the best restaurants in London) , but fill them they have. Opening night was great, but of course they weren’t at all in their stride. The revisit in December saw them full of confidence and dishes that I already thought were pretty much perfect had some how improved even more.
I shall be returning as soon as I can and I suggest you check it out to. Highly recommended.
.
Michelin Guide - ⭐️
OAD - recommended
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 Cycene at Cycene
.
Cavatelli | Sea Urchin I Kinome
.
Scallop | Sea Truffle I Schrenki
.
Turbot I Lettuce I Sake
.
Fallow Deer | Damson | Celeriac
.
Opening night and then a revisit last year in the PDR of the newish @cycene.bms Cycene, formerly the excellent Mãos where Edoardo Pellicano and Nuno Mendes used to rattle the pans.
Heading up the kitchen... More
.
Cavatelli | Sea Urchin I Kinome
.
Scallop | Sea Truffle I Schrenki
.
Turbot I Lettuce I Sake
.
Fallow Deer | Damson | Celeriac
.
Opening night and then a revisit last year in the PDR of the newish @cycene.bms Cycene, formerly the excellent Mãos where Edoardo Pellicano and Nuno Mendes used to rattle the pans.
Heading up the kitchen now is @cheftheoclench Theo Clench, formerly of Akoko, Bonhams and Portland (all excellent IMO).
This space holds a very soft spot in my heart as I’ve enjoyed many an evening eating here when it was Mãos, back when Nuno and Eddie were cooking, and even an evening spent enjoying Gareth Ward’s cooking, so I was eager to see what Theo could bring to the table.
It turns out that he can bring delicious and interesting cooking to the table. I really enjoyed the whole experience, starting downstairs in the Japanese style bar area for a welcome drink and the first course of broth and bread, then moving up to the beautifully redesigned dining room and more recently the private dining room just next to the open kitchen.
It was interesting to see what Theo and his team would bring to this space and I have to say that they had very big boots to fill (I personally thought that Mãos was one of the best restaurants in London) , but fill them they have. Opening night was great, but of course they weren’t at all in their stride. The revisit in December saw them full of confidence and dishes that I already thought were pretty much perfect had some how improved even more.
I shall be returning as soon as I can and I suggest you check it out to. Highly recommended.
.
Michelin Guide - ⭐️
OAD - recommended
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 ANOTHER-HAND at Another Hand
Rare breed pork chop - burnt apple - pumpkin - dressed greens
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Hassleback potato - black garlic - buttermilk - roasted hay - lager
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Selection of cured meats
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Holy grain bread serve - whey butter - nori
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Beef tartare - celeriac - nasturtium caper - cured yolk
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Aromatic chopped lamb - ginger - chilli - coriander
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Cheese
.
Apple terrine - calvados... More
Rare breed pork chop - burnt apple - pumpkin - dressed greens
.
Hassleback potato - black garlic - buttermilk - roasted hay - lager
.
Selection of cured meats
.
Holy grain bread serve - whey butter - nori
.
Beef tartare - celeriac - nasturtium caper - cured yolk
.
Aromatic chopped lamb - ginger - chilli - coriander
.
Cheese
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Apple terrine - calvados toffee - burnt apple - oat - chestnut
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We visit @another_hand_mcr .Using the very best produce sourced from around the North west, they deliver an immersive intimate dining experience comprised of flavour driven sharing plates, veggie led, responsibly farmed and sourced ingredients from the fully open kitchen to the table.
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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 at OSMA
Cured sea bream sashimi with carrots, lovage and pumpkin seeds
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Native Bred Lamb Rump, Served with all the trimmings
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Sunday lunch at Manchester’s @osmakitchenbar , named after the two cities that the founders are from, Oslo and of course Manchester.
OSMA serves a relaxed healthy lunchtime menu with open Scandinavian sandwiches... More
Cured sea bream sashimi with carrots, lovage and pumpkin seeds
.
Native Bred Lamb Rump, Served with all the trimmings
.
Sunday lunch at Manchester’s @osmakitchenbar , named after the two cities that the founders are from, Oslo and of course Manchester.
OSMA serves a relaxed healthy lunchtime menu with open Scandinavian sandwiches and hearty salads - using seasonal ingredients from local British farms and producers - alongside fresh juices and great coffee. Four nights a week, OSMA operates as a ‘food-bar’ serving small sharing plates with a frequently-changing menu, accompanied by wines and cocktails.
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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 Fraiche at Fraiche
Quail | Salsify | Maitake
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Smoked Miso Potatoes
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Valencay I Calvados Camerbert
Baron Bigod | Burt’s Blue
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Lips
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Tranquility
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Dinner at ⭐️ Fraiche, in Oxton near Liverpool, one of the toughest reservations in the country (now moved to Oswestry). I can certainly see why it’s so popular. I am in awe of Marc Wilkinson @marcatfraiche... More
Quail | Salsify | Maitake
.
Smoked Miso Potatoes
.
Valencay I Calvados Camerbert
Baron Bigod | Burt’s Blue
.
Lips
.
Tranquility
.
Dinner at ⭐️ Fraiche, in Oxton near Liverpool, one of the toughest reservations in the country (now moved to Oswestry). I can certainly see why it’s so popular. I am in awe of Marc Wilkinson @marcatfraiche , who cooks the entire menu on his own and serves the dishes together with an interesting and well thought out alchoholic or nonalcoholic pairing with just one other person front of house (just himself at the new location). Marc’s inquisitive mind and obsessive nature mean that each element of a dish, a drink, the music or the lighting has been meticulously thought out in his never ending quest for perfection. The food is excellent, and so much more interesting than many other starred restaurant’s offerings. This is a unique restaurant in so many ways, all of them good. We have since visited him at his new location which also has room for guests to overnight in. I can tell you that it is even better now which I didn’t think possible. Highly recommended.
.
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 Fraiche at Fraiche
Fig | Shiso I Pistachio
.
Watercress | Eel | Apple
.
Tuna | Tomato | Squid
.
Risotto | Truffle | Coffee
.
Dinner at ⭐️ Fraiche, in Oxton near Liverpool, one of the toughest reservations in the country (now moved to Oswestry). I can certainly see why it’s so popular. I am in awe of Marc Wilkinson @marcatfraiche , who cooks the... More
Fig | Shiso I Pistachio
.
Watercress | Eel | Apple
.
Tuna | Tomato | Squid
.
Risotto | Truffle | Coffee
.
Dinner at ⭐️ Fraiche, in Oxton near Liverpool, one of the toughest reservations in the country (now moved to Oswestry). I can certainly see why it’s so popular. I am in awe of Marc Wilkinson @marcatfraiche , who cooks the entire menu on his own and serves the dishes together with an interesting and well thought out alchoholic or nonalcoholic pairing with just one other person front of house (just himself at the new location). Marc’s inquisitive mind and obsessive nature mean that each element of a dish, a drink, the music or the lighting has been meticulously thought out in his never ending quest for perfection. The food is excellent, and so much more interesting than many other starred restaurant’s offerings. This is a unique restaurant in so many ways, all of them good. We have since visited him at his new location which also has room for guests to overnight in. I can tell you that it is even better now which I didn’t think possible. Highly recommended.
.
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 Restaurant JAN at JAN
N25 CAVIAR „Selection IAN” Chawanmushi, hazelnuts, rum raisins & leek oil from Kyoto
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FOIE GRAS AU CHANTILLY
Armagnac raisin, balsamic vinegar & pecan nut
.
BUCKWHEAT
Zucchini, feta cheese, anchovy & peppermint oil
POINTED PEPPERS
Lemon meringue, Pecorino cheese & basil
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QUAIL EGG Onion, smoked spinach cream, almonds, parmesan & crispy chicken... More
N25 CAVIAR „Selection IAN” Chawanmushi, hazelnuts, rum raisins & leek oil from Kyoto
.
FOIE GRAS AU CHANTILLY
Armagnac raisin, balsamic vinegar & pecan nut
.
BUCKWHEAT
Zucchini, feta cheese, anchovy & peppermint oil
POINTED PEPPERS
Lemon meringue, Pecorino cheese & basil
.
QUAIL EGG Onion, smoked spinach cream, almonds, parmesan & crispy chicken skin
.
BAVARIAN TROUT from Lukas Müller
Mushrooms, lentils, rapeseed oil, whey & garden herbs
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My dining companion Steve Plotniki again takes the words right out of my mouth:
“Absolutely superb meal at Jan, the new (when we visited) restaurant from former Atelier chef, @janhartwig_official . Modern European cooking that shows both modern & classical flourishes, but expressed in a way that made everything seem contemporary. The execution showed a surprisingly high level of precision for a restaurant that had only been open for a month when we visited. Better than his cooking at Atelier in my opinion. A Must Go when visiting Munich.”
.
Michelin Guide - ⭐️⭐️⭐️
OAD - 133
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 Der Dantler at Der Dantler
My dining companion Steve Plotniki sums this restaurant up very well:
“An enjoyable meal at @der_dantler in Munich. German neo-bistro might be the best way to describe it. The cuisine emphasises vegetables prepared in a modern style. It’s a place that flies under the radar as when people travel to Munich, they only have time for the... More
My dining companion Steve Plotniki sums this restaurant up very well:
“An enjoyable meal at @der_dantler in Munich. German neo-bistro might be the best way to describe it. The cuisine emphasises vegetables prepared in a modern style. It’s a place that flies under the radar as when people travel to Munich, they only have time for the multi-starred restaurants. But if you are looking for a more casual version of fine dining when in Munich, this is a good choice. Good for fans of natural wines.”
.
Michelin Guide - listed
OAD - recommended
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 Pine at Pine
North Sea Trout, Spruce & Sugar Kelp
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Kingfish & Nori Meringue
.
More deliciousness from the @restaurantpine team, but this time they popped up for just one night at @theseathesea_chefstable in Hackney. A lovely collaboration with Cal and Ian working their Pine magic alongside dishes from The Sea The Sea team. It was a fun... More
North Sea Trout, Spruce & Sugar Kelp
.
Kingfish & Nori Meringue
.
More deliciousness from the @restaurantpine team, but this time they popped up for just one night at @theseathesea_chefstable in Hackney. A lovely collaboration with Cal and Ian working their Pine magic alongside dishes from The Sea The Sea team. It was a fun evening and lovely to share it with the Pine front of house team Sián and Vanessa on a well deserved evening off. It was also great to finally put a face to the name Marina O’Loughlin, formerly restaurant critic for The Times, whom I originally tipped off about this Northern treasure of a restaurant. It felt very much like things had gone full circle.
.
Michelin Guide - ⭐️🍀(Pine)
OAD - highly recommended (Pine) recommended (TSTS)
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
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Lamb, Turnip & Apple
.
Dinner a while ago at @restaurantmetamorphica in Haslingdon near Manchester. @hayhay_hailz has found an absolute diamond here. The annoyingly young and talented chef @steven_halligan_ , together with his father serving and washing up, hosts just a few seats at his open kitchen counter. In fact... More
Lamb, Turnip & Apple
.
Dinner a while ago at @restaurantmetamorphica in Haslingdon near Manchester. @hayhay_hailz has found an absolute diamond here. The annoyingly young and talented chef @steven_halligan_ , together with his father serving and washing up, hosts just a few seats at his open kitchen counter. In fact on the night we went, he was only cooking for the two of us. There are no strict opening days that he adheres to. If a booking request comes in via his website he’ll open and then once he feels he has enough diners for the week he’ll close off the reservations. 13.5 covers per week(!) is apparently all he needs to break even at this former pub. He’s done the maths and seems like a very smart young man to have taken this site on, giving him the option to expand into the large space at a later date.
He is in the enviable position of having a beautiful open kitchen (installed by him and his dad), but also if you go back of house he still has the enormous former pub kitchen to rattle around in. The food is excellent and if you do venture his way then be sure to ask him to pull out his collection of old menus. £22.50 for three courses at Gordon Ramsey’s Aubergine or a menu from The Square in 1998 or a menu back when Mark Askew was chef de cuisine at restaurants Gordon Ramsey. Fascinating for some of us to geek out over 🤓
Highly recommended and definitely a chef to keep an eye on as I’m sure he has a bright future.
.
Michelin Guide -
OAD -
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