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Restaurants
- Neil A. Chef added a new meal Dinner at Ernst at ernst
9/40 Leeks, dashi
.
10/40 Kaffir line, White asparagus, soy milk
.
11/40 ?
.
12/40 Navel oranges, smoked juice on juniper wood
.
13/40 Razor clams, Japanese pomelo
.
14/40 Green asparagus, first cream of the season, caviar
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly... More
9/40 Leeks, dashi
.
10/40 Kaffir line, White asparagus, soy milk
.
11/40 ?
.
12/40 Navel oranges, smoked juice on juniper wood
.
13/40 Razor clams, Japanese pomelo
.
14/40 Green asparagus, first cream of the season, caviar
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings. This is basically my perfect restaurant.
A 40 course feast. And what amazes me the most is that I could return a couple of days later and have a completely different 40 courses (believe me as I have done this)
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
.
#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 Ernst at ernst
15/40 Sea snails, asparagus, dashi jelly
.
16/40 Scallops, kohlrabi, last summers peaches
.
Scallop, Rhubarb
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings. This is basically my... More
15/40 Sea snails, asparagus, dashi jelly
.
16/40 Scallops, kohlrabi, last summers peaches
.
Scallop, Rhubarb
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings. This is basically my perfect restaurant.
A 40 course feast. And what amazes me the most is that I could return a couple of days later and have a completely different 40 courses (believe me as I have done this)
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
.
#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 Ernst at ernst
1/40 Radishes, Rhubarb, ponzu and rhubarb juice
.
2/40 Lettuce, Ponzu sauce, yuzu skin sauce
.
3/40 Kombu dashi, Japanese pomelo
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings.... More
1/40 Radishes, Rhubarb, ponzu and rhubarb juice
.
2/40 Lettuce, Ponzu sauce, yuzu skin sauce
.
3/40 Kombu dashi, Japanese pomelo
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings. This is basically my perfect restaurant.
A 40 course feast. And what amazes me the most is that I could return a couple of days later and have a completely different 40 courses (believe me as I have done this)
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
.
#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 Carters at Carters of Moseley
Pembrokeshire Beef & Grass
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily... More
Pembrokeshire Beef & Grass
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
W50B -
Best Chef Awards -
.
#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 Carters at Carters of Moseley
CS Trout / White Asparagus / Sea Buckthom
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first... More
CS Trout / White Asparagus / Sea Buckthom
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
W50B -
Best Chef Awards -
.
#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 Ernst at ernst
4/40 Omelette, caviar
.
5/40 Kohlrabi
.
6/40 Tokyo Turnip, fig wood oil
.
7/40 Turnip greens, Wagyu bone marrow
.
8/40 Favas, homemade soy milk sauce
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best... More
4/40 Omelette, caviar
.
5/40 Kohlrabi
.
6/40 Tokyo Turnip, fig wood oil
.
7/40 Turnip greens, Wagyu bone marrow
.
8/40 Favas, homemade soy milk sauce
.
Another visit to @ernst.berlin last year. Just when I thought it couldn’t get any better 🤷🏻♂️🤯
Rightly climbing up the @oadtop100 and @theworlds50best rankings. This is basically my perfect restaurant.
A 40 course feast. And what amazes me the most is that I could return a couple of days later and have a completely different 40 courses (believe me as I have done this)
.
Michelin Guide - ⭐️
OAD - 23
W50B - 55
Best Chef Awards -
.
#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 Prism at prism
milk and honey. Served here with camel milk, Lavender honey ice cream, Earl grey tea and
autumn truffles.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline... More
milk and honey. Served here with camel milk, Lavender honey ice cream, Earl grey tea and
autumn truffles.
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#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 Carters at Carters of Moseley
Birmingham Soup
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful... More
Birmingham Soup
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
W50B -
Best Chef Awards -
.
#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 Carters at Carters of Moseley
Razor Clams / OW Broth / Pine Nuts / Pepper Dulse
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating... More
Razor Clams / OW Broth / Pine Nuts / Pepper Dulse
.
Our last stop in Birmingham was to ⭐️ @cartersofmoseley which is fast becoming one of my favourite restaurants in the UK. Chef proprietor @chefbradcarter is in the same school as Gareth Ward of Ynyshir, Alex Bond of Alchemilla and Luke French of Jöro in terms of creating first and foremost crazily flavourful dishes over prissy plating.
This was lunch on their first day of opening on a Sunday back last year so we had the restaurant to ourselves as word had clearly not gotten around yet. But this is good news as it’s notoriously tricky to find great restaurants that are open on a Sunday or Monday. 1 hour 20 on the train from London and you’re there. Just sayin🤷🏻♂️
Since this visit Brad and the team have been doing a Summer long popup in Evesham and will be reopening at a new site in Birmingham city centre which we can’t wait to try.
.
Michelin Guide - ⭐️
OAD - ‘Highly Recommended’
W50B -
Best Chef Awards -
.
#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 Prism at prism
aubergine
passion fruit yogurt
.
“Before playing Everlong as the last song of every concert, Foo Fighters singer Dave Grohl, "we don't say goodbye, so we say...
For us the end of the meal is our last chance to say goodbye. We see it as catharsis, as that one
final shot to reach satisfaction.
We put a lot of love into our petit fours and this... More
aubergine
passion fruit yogurt
.
“Before playing Everlong as the last song of every concert, Foo Fighters singer Dave Grohl, "we don't say goodbye, so we say...
For us the end of the meal is our last chance to say goodbye. We see it as catharsis, as that one
final shot to reach satisfaction.
We put a lot of love into our petit fours and this menu is not different. We have our interpretation of Nougat with A LOT of Syrian pistachios,
Sesame Miso Financiers with Meringue kisses by
Bintochan Charcoal and Doughnuts with Grape
Molasses and Tahini.
We don't say goodbye. We say..”
.
My next stop was a quick trip to Berlin to visit @ernst.berlin again but also to try ⭐️ @prism_berlin for the first time. Chef @chef_gbm Gal Ben Moshe and amazing host @jack_loves_wine Jacqueline Lorenz were supposed to be closed on the day we were in town but very kindly offered to open and serve us a terrific lunch of modern Levantine cuisine. I really loved this meal and it was so interesting to hear the inspirations behind each dish and also the history behind some of the excellent Israeli wines.
“DRIVEN BY FIRE
FUELED BY HERITAGE
The smell of white charcoal and thoughts of history and roots of the flavors of the Levant, that are the driving forces behind the cuisine of prism” in their own words.
Highly recommended when in Berlin.
.
Michelin Guide - ⭐️
OAD -
W50B -
Best Chef Awards -
.
#achefabroad #itravelforfood #foodie #foodies #foodporn #foodpic #foodpics #finedining #michelindining #eats #instafoodie #michelinstar #oad #worlds50bestrestaurants #worlds50best #eater #michelinguide @michelinguide @theworlds50best @oadtop100 @thebestchefawards Less