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Restaurants
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
.
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 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
.
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... 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
.
Selection of cured meats
.
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
.
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
.
Apple terrine - calvados toffee - burnt apple - oat - chestnut
.
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.
.
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.
.
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
.
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... 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
.
ROCK RED MULLET
Fermented garlic, couscous, yogurt & plankton
.
GLAZED SWEETBREAD
Smoked fish broth, saffron, parsley root, sunflower seeds & celery
.
GOULASH
Cheek of veal, polenta & flamed cabbage
.
My dining companion Steve Plotniki again takes the words right out of my mouth:
“Absolutely superb meal at Jan, the new (when we visited)... More
.
ROCK RED MULLET
Fermented garlic, couscous, yogurt & plankton
.
GLAZED SWEETBREAD
Smoked fish broth, saffron, parsley root, sunflower seeds & celery
.
GOULASH
Cheek of veal, polenta & flamed cabbage
.
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 Restaurant JAN at JAN
.
PIKE DUMPLING
N25 caviar „Selection JAN”, artichoke & champagne
.
BREAD
Homemade with raw milk butter from Normandy
cream cheese made of swede and lovage
.
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... More
.
PIKE DUMPLING
N25 caviar „Selection JAN”, artichoke & champagne
.
BREAD
Homemade with raw milk butter from Normandy
cream cheese made of swede and lovage
.
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 Restaurant JAN at JAN
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... 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
.
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