D&D London is closing four of its restaurants, including Radici in Islington and Klosterhaus in Bristol (pictured), as part of a “strategic review” of its portfolio. The company, which parted ways with co-founder Des Gunewardena in September leaving his former partner David Loewi in charge, has 36 venues, including outposts in Paris and New York. […]
London offers plenty of opportunity for al-fresco dining but when the good weather hits those tables fill up fast. To stand an outside chance of snagging a table in the sun this summer, take a look at some of the new terraces that have opened in the capital of late… If you want to see […]
Fresh from the launch of Radici in Islington, Italian chef Francesco Mazzei has announced plans to open a third restaurant in the new Battersea Power Station development this summer. Fiume – Italian for river, in reference to the Thames-side location – will serve Italian classics under the day-to-day running of head chef Francesco Chiarelli, Mazzei’s fellow-Calabrian. There will be […]
⦿ Jay Rayner of the Guardian reviewed Radici, the new Islington Italian from Francesco Mazzei of Sartoria in Mayfair and, before that, L’Anima in the City. “Taglierini, fagioli and pancetta. That’s ribbons of a thin tagliatelle-style pasta, white beans and bacon, in a dense, starchy broth of such intensity and such conviction, you could be forgiven for […]
⦿ Jay Rayner of The Observer reviewed London Shell Co, a floating restaurant aboard a 30-year-old barge which is moored at Paddington over lunch and voyages along the Regent Canal while serving dinner in the evening. “It began as a pop-up on dry land, led by actor-turned-sommelier Harry Lobek and his sister Leah. In the small, diesel-powered […]
⦿ Jay Rayner of The Observer reviewed Claude Bosi at Bibendum, welcoming the former Hibiscus head honcho’s arrival at Sir Terence Conran’s light-filled 1987 classic. “What emerges is Bibendum redux, a restaurant with a profound understanding of the simple virtues; of a classical repertoire which is robust enough to take a little refinement.” “The starters list is full […]
