Notorious Foodie

Dinner at @_planque_ @dara.klein @msjessicamw 🔥
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Lovely dinner the other night for Planque x Dara Klein. It’s a very cool spot - minimalist, neutral interiors with food that pops. Loved the grilled sausage on sourdough with pickled chillies. A nice bite of fatty spicy pork topped with sharp and punchy pickled green chillies. A very well proportioned couple of bites and a nice hum of heat. Their mozzarella di bufala was stunning too. Ultra creamy with a satisfying chew to it, topped with a velvety smooth olive oil that had a slightly spicy finish. Really fresh, seasonal plates this evening - tasty stuff. The brodo with Parmigiano was one of my favourites - a really rich and deeply flavoured broth with some nutty aged pieces of parm on the side. That hazelnut ice cream & nespole to finish though.. ufff. This was one of a series of dinners organised by @msjessicamw #notoriousfoodie 🙅🏽‍♂️ Less

Always solid @ciprianilondon 🤌🏽🔥
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Never a bad meal here. It’s one of those places that you can count on to leave you feeling full and satisfied. Irrespective of what some people may say, i find the food and service to be top quality and pretty consistent too. It’s an all Italian menu with lots of classics on there. Too many favourites to name them all, but we can start with the paccheri alla Genovese. Large pieces of al dente paccheri, tossed in a velvety smooth sauce made from slowly braised beef shanks and mountains of onions. Sweet, sticky and beefy - luscious and rich. It’s not on the main menu here but it’s one you can always order. Highly recommend. The veal piccata is my second favourite, served with rice pilaf and another delicious sauce made with lemon and veal stock. The thin slices of butter seared veal are tender and tasty. It’s got that satisfying bite but still maintains a soft texture. The rice is plain but I love those individual grains with the sauce alone. Other bits not to miss, the breaded prawns, the vitello tonnato, the rigatoni alla bolognese and the risotto salto. For dessert, their Pistachio gelato is the best in london, period. Stupidly creamy and smooth. No artificial tasting flavours and just sweet enough. The lemon meringue cake is also impossible to skip. Basic, but great #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #londonfoodguide #cipriani #ragu #bolognese #pasta #italian #italianfood #finedining #mayfair #eeeeeeats #rome Less

Weeknights at @halepirestaurant for their Pyrenean mountain lamb 🇨🇾😍
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There’s no place quite like it. Dinner here is always a good time. Lovely food, lovely people and a super warm atmosphere. Such a homely vibe at this family-run taverna which is still bustling thanks to Kosta and his team. The menu here has all the Cypriot classics and lots of large sharing plates. High quality ingredients and the traditional recipes at its core. The star of the show for me and many others though, is that Pyrenean mountain lamb, marinated with plenty of onion, rosemary and tomato. Slow roasted and cooked until utterly soft and it can be pulled apart at the table with two spoons. Flavoursome and rich, perfect with the small crispy potatoes, rice and that deliciously sticky lamb gravy. The spring lamb and chicken souvla are also a great order, as is their grilled halloumi from Limassol. You haven’t had proper halloumi until you’ve had it here. This is the real stuff. Like two perfectly grilled, squishy, salty pillows, served with a finely chopped cucumber and tomato salad all around. Lots of dips, spreads and bites to get you going here before you hit the mains. Great people, great food = great night #notoriousfoodie 🙅🏽‍♂️
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#halepi #london #londonfood #londonfoodie #greek #greekfood #tavern #taverna #greece #lamb Less

That New Haven style Apizzzzza @lennysapizza 🍕
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London’s very first apizza. Been meaning to stop by Lenny’s for some time and finally made the visit down to The Bedford Tavern in Finsbury Park. It’s all about thin, crispy and slightly charred apizza here, served in that signature oblong shape. Loved the tomato pie. A very delicious tomato marinara with plenty of garlic and pecorino Romano. Sweet, bright and balanced. The crust on the apizza here is addictive. It’s golden, thin and really nicely browned but has this super satisfying chew that keeps you coming back for more. The Lenny is a good option to go for - half marg half tomato in case you can’t decide. I hit this along with the Jimmy B - a pie with a ‘shit ton of pepperoni’, mozz and plenty of pecorino Romano. The fat from all that pepp works its way into the tomato sauce as it cooks, leaving you with a really meaty bite. Max threw about 100 slices on there. It’s rich and hearty. I actually preferred the marg to the Jimmy B though - whilst it’s good, I’ll go for the classic pepp next time. A little less intense but still with that meaty kick. The vibe in here feels like a proper New York sports bar - love it. If you want to try apizza in london, look no further. Solid stuff 👏🏽#notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #pizza #apizza #newhaven #pizzaparty #pizzaislife #pepperoni Less

Dinner at @bratrestaurant @tomos_pp 🔥🥩
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Been a while since I’ve dined at Brat! Maybe over a year since I was last in here and it’s great to be back. I suppose since the opening of @mountain.restaurant I’ve not felt as much of an urge, but they are quite different in many ways. Lots of new bits on the menu on this visit but still with all the classics. The grilled bread with anchovy amazes me every time I eat it, but this time, it was the grilled bread with onion and spenwood that stole the show. A hearty, rich, nutty cheese and onion grilled bread that was such a pleasure to eat. Light, buttery and airy but with rich caramelised onions and the grated cheese on top. Other highlights from the small plates were the lamb ribs, the fresh chorizo and the langoustines. Must have cleaned 4 portions of the ribs. Two per portion and served with a rich lamb jus. These things were addictive. Utterly tender and rich. Smokey, meaty and perfectly rendered. Each piece with just enough chive to give that nice oniony finish. Ordered the grilled squid rice as middle course but it went so well with the beef. Tomato and red peppers running through it with coils of scored squid scattered throughout. Delicious. For mains, the Angus beef and turbot. The beef was lovely. Well rested with an impeccable crust and cooked to a clean med-rare. Lots of extra beef juson the side for dragging through and soaking the smoked potatoes. The turbot was the tables favourite. One of the best I’ve had from brat. Beautifully cooked - ultra gelatinous and meaty with a tender bite and subtly sweet, creamy flavour. The collar meat was wild. Just an expertly prepared turbot.. really flavoursome. Cleaned to the bone! For dessert.. the olive oil ice cream wins without a doubt here. Such a satisfying texture. Almost chewy and so milky. The basque cheesecake is good but not my favourite in london. A solid dinner #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #londonfoodie #eastlondon #shoreditch #finedining #michelinstar #michelinguide #steak #basque #brat #sansebastián #eeeeeeats #chef Less

Steakhouse classics @45parklane @elliottgrover @dorchestercollection 🥩🔥
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It’s always refreshing going to a proper steakhouse like CUT. There’s something about getting your own steak that just hits differently. No sharing, no pre-slicing, just steak served the classic way where you can dig in as you please. Grilled, charred and served with a selection of elevated CUT sides. This is a refined steak house. Each steak is sprinkled with their own signature dry-blend of seasonings before being grilled to order. There’s always a lovely crust and it’s always cooked to perfection. For the sides, lots of classics: creamed spinach, cavatappi mac & cheese, french beans, potato puree etc etc. Everything you could want from a steakhouse sides’ list. Whilst the steak selection here is vast (beef from England, Japan, Australia, USA and more), some of their starters and desserts are just as solid. The seared Orkney scallops with garlic and chilli butter are a must. Perfectly charred and doused in the most comforting spiced butter. They cut like butter. Nutty and delicious. The tuna tartare cones are also worth throwing in but it’s the Wagyu sliders that you can’t forget. So delicious and well made. Baby Wagyu beef patties, topped with aged cheddar, tomato confit, chopped red onion, pickles and garlic aioli. If you’re not full by the end of this sitting, hit that chocolate soufflé - it’s well worth the wait #notoriousfoodie 🙅🏽‍♂️
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#steakhouse #steak #wagyu #beef #wagyubeef #carnivore #london #londonfood #londonfoodie #londonlife #finedining #bbq Less

Sundays at @the_parakeet @chef_ben_allen 🔥♥️
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I love a roast, and on a Sundays at The Parakeet, it’s their all day roast menu that covers all the classics. From hay smoked roast chicken and roast beef, to slow cooked lamb shoulder and grilled sea bream. The focus here, for the other 6 days of the week, is on fire-cooked, seasonal British produce, all inside their classic but refined, pub-style dining room. To start, their potato bread with smoked butter was delicious. Served super warm, the bread was spongey and soft. The butter though, creamy, smokey and salty - so tasty. For main, the roast beef + a sirloin for the middle. The roast was served with spring greens, roasted potatoes, root veg, Yorkshire pudding and a carrot/swede mash. All really flavoursome and well put together. Found the beef a little tough though, but all in all, solid. Crispy potatoes and a good gravy are the star of a roast anyway. It was the sirloin that I much preferred to the roast beef though - grilled beautifully over Woodfire, cooked till pink and served in a comforting beef jus. A nice crust on that thing and really tender too. The cauliflower cheese was mesmerising - a perfectly browned and bubbling top with a lusciously creamy, oozing sauce. Hearty and addictive. All of this called for a nice bottle of Bordeaux - went for the 2006 Pontet-Canet. Smokey and rich, worked great with beef. The sharing bowl of chocolate mousse and sticky toffee to finish were a good finale. Sticky toffee was the winner of the two without a doubt. Need to revisit for the full menu.. back soon #notoriousfoodie 🙅🏽‍♂️
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#london #londonfood #roast #roastdinner #sundayroast #pub #londonfoodie #steak #beef #steakhouse #finedining #sommelier #redwine #wine Less

Home Cooking Sessions: Chicken and Wild Mushroom Vol-au-Vent. Full recipe up on Substack, link in bio! ♥️
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I recently had an amazing lunch at @helenedarrozeattheconnaught and got to try one of Helene’s latest creations. Her rabbit and lobster Vol-au-Vent with wild mushrooms. It was phenomenal and it’s been on my mind to attempt at home for a while. My version though, omits the rabbit and lobster but retains some of the other delicious elements. The golden buttery puff pastry, a velvety, deeply savoury filling and lots of wild mushrooms. I sautéed the morels in bone marrow and made a crispy leek topping using the residual marrow at the end. This thing was super satisfying and actually pretty simple to do once you break down all the steps. For the full step-by-step method and long form video, head over to my substack where I get into the details - link in bio! #notoriousfoodie 🙅🏽‍♂️
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#frenchfood #volauvent #homecooking #easyrecipe #easyrecipes #recipeoftheday #homemade #imadethis #pastry #dinnerparty #dinnertime #datenight #comfortfood Less

Maru at home @maru__london @taiji_maru 🍣🇯🇵
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Lovely dinner last night! Chef Taiji Maru and his sous prepped a 16-course omakase at a friends place using best of the season’s seafood and vegetables. Lots of delicious nigiri and small plates that were served grilled, fried, raw and poached. The tan tan men noodles to start were incredible. Perfectly chewy in texture and served in a super creamy sesame sauce with spicy minced pork. Could have had two bowls of these - the firm favourite of the table. Following that was the unagi tempura. Sweet, savoury and stupidly crispy. Also loved the 5-day ice bath aged squid and cuttle fish nigiri with oscietra caviar. The squid was buttery soft and creamy and the caviar melted away with the bite. Nicely seasoned Shari that was firm to the touch but dissolved in seconds. The Akami and otoro were ice bath aged for 10 days, lovely stuff. Lots of tasty plates throughout the night but the grilled Sando on shokupan with mustard, miso tonkatsu sauce and black truffle was the best way to end. For dessert, a perfectly light and crisp rhubarb monaka. Intricately made with delicate flavours that bounced off once another. Sharp, sweet and moreish. Always love Taiji’s food! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfoodie #londonfoodguide #londoneats #londonlife #sushi #sashimi #caviar #omakase #kaiseki #sushitime #sushilover #japanesefood #japanese #eeeeeats Less

Maru at home @maru__london @taiji_maru 🍣🇯🇵
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Lovely dinner last night! Chef Taiji Maru and his sous prepped a 16-course omakase at a friends place using best of the season’s seafood and vegetables. Lots of delicious nigiri and small plates that were served grilled, fried, raw and poached. The tan tan men noodles to start were incredible. Perfectly chewy in texture and served in a super creamy sesame sauce with spicy minced pork. Could have had two bowls of these - the firm favourite of the table. Following that was the unagi tempura. Sweet, savoury and stupidly crispy. Also loved the 5-day ice bath aged squid and cuttle fish nigiri with oscietra caviar. The squid was buttery soft and creamy and the caviar melted away with the bite. Nicely seasoned Shari that was firm to the touch but dissolved in seconds. The Akami and otoro were ice bath aged for 10 days, lovely stuff. Lots of tasty plates throughout the night but the grilled Sando on shokupan with mustard, miso tonkatsu sauce and black truffle was the best way to end. For dessert, a perfectly light and crisp rhubarb monaka. Intricately made with delicate flavours that bounced off once another. Sharp, sweet and moreish. Always love Taiji’s food! #notoriousfoodie 🙅🏽‍♂️
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#london #londonfoodie #londonfoodguide #londoneats #londonlife #sushi #sashimi #caviar #omakase #kaiseki #sushitime #sushilover #japanesefood #japanese #eeeeeats Less