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Restaurants
- Neil A. Chef added a new meal Dinner at Ernst at ernst
Beef consommé with Piedmontese truffle
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Denver tartar, pickled shiso buds, ransom capers, 60 day aged Oscietra caviar, salt cured anchovies, fried salsify, bao bun
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Tongue braised overnight & wrapped around winter vegetables with sukiyaki sauce
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Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship... More
Beef consommé with Piedmontese truffle
.
Denver tartar, pickled shiso buds, ransom capers, 60 day aged Oscietra caviar, salt cured anchovies, fried salsify, bao bun
.
Tongue braised overnight & wrapped around winter vegetables with sukiyaki sauce
.
Beef menu at @ernst.berlin over the weekend. With Dylan away participating in a fellowship with the Japanese culinary academy, Spencer and the rest of the team have been preparing a menu based around beef from Helga Bernold’s beautiful wagyu crossbreeds.
Just outside of Vienna, not far from Ernst’s Mangalitza producer, Helga raises maybe the world’s only biodynamic wagyu. She has crossbred purebred wagyu cows with heritage mountain breeds like Prinzgauer to produce an incredibly special product – one with the unctuous fattiness reminiscent of wagyu, but with a distinct beefy quality that can almost be lost in the more textural typical beef in Japan.
The animals are raised on pasture in the hills and finished on her own blend of alfalfa and other grains that she grows herself. Her on-site slaughtering and partnership with master butcher Wolfgang gives the utmost respect to the animals. With just 6 animals per year being slaughtered, we felt incredibly lucky to try this premium beef and who better than the Ernst team to treat this product with the respect it deserves. It was a fantastic evening and me and Hayley felt very lucky to be there.
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Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
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#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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COD, GRAPE, LEMONGRASS
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ENGLISH WAGYU BEEF, BRASSICA, ENGLISH WASABI
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APPLE, BROWN BUTTER, MISO
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Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone... More
COD, GRAPE, LEMONGRASS
.
ENGLISH WAGYU BEEF, BRASSICA, ENGLISH WASABI
.
APPLE, BROWN BUTTER, MISO
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. 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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Lobster, carrot, chilli
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Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
Michelin Guide - ⭐️
OAD... More
.
Lobster, carrot, chilli
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. 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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Tomato, pepper, basil
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Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
Michelin Guide - ⭐️
OAD... More
.
Tomato, pepper, basil
.
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. 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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Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. Highly recommended
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -... More
Another visit to ⭐️ @frogbyah Frog by Adam Handling in Covent Garden a few weeks ago. One of London’s most underrated restaurants in my opinion. It took them forever to finally bag a well deserved Michelin star. The bread course alone is worth the visit. 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 Cycene at Cycene
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Cavatelli | Sea Urchin I Kinome
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Scallop | Sea Truffle I Schrenki
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Turbot I Lettuce I Sake
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Fallow Deer | Damson | Celeriac
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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
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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 Cycene at Cycene
Mackerel | Radish I Shiso
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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
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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 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
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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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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
