You could walk by this Chelsea restaurant and not give it another look; but Chef Patron Taylor Bonnyman’s immaculate and intimate restaurant is worth more than a glance. The cooking which uses unusual herbs and vegetables, many from the restaurant’s kitchen garden in Sussex, is quite complex and playful. From the menus, table linen to delicate glasses, it is all exquisite. New sommelier Mathias Camilleri, from the Vineyard, introduces an excellent wine list.
The food is by Chef Florian Favario, a protégée of Eric Frechon, whose three Michelin-starred restaurant in Paris, Le Bristol, is one of the hotspots of the capital. Both Favario and his pastry chef are driven and their food, using British ingredients including a relaxed lunch menu show-casing hamburgers, is delicate, uncomplicated and delicious.
Ellory is a modern bistro from Sommelier Jack Lewens, River Café, Quo Vadis and Spring, and Ed Thaw from Sager + Wilde. The restaurant is minimalist with a view to the open kitchen. A five-course tasting menu changes daily, featuring simple dishes, scallop, parsnips and artichoke, or mallard, beetroot and quince.
Jun Tanaka is a talented and lovely chef who really understand France and the Med, so it is nice to see him at this charming 90-cover place, show-casing a well-composed, seasonal menu; the Charlotte Street terrace will be a draw in the summer.
At Adam Byatt’s busy restaurant in Clapham, the ground floor has seen a new up-lift and emerged with a spanking-new open kitchen and a terrace on the newly created Old Town piazza. Locals meet at Trinity to enjoy fabulous food. Gin drinker can try Trinity’s own, made by the Cambridge Distillery.
Using techniques he likens to those of a perfumer, self-proclaimed “honey designer” Alexander Stern blends honeys he has collected from all over the world, looking to achieve the optimum balance of sugar and acidity, flower and citrus notes, sweetness and spice. La Route des Indes is a mixture of Manuka, eucalyptus and mandarin orange-tree honeys; its caramel flavour has hints of cinnamon.
Few aromas grab the senses like freshly ground coffee – and with Le Sommelier selection you can take your pick from the most varied selection. Indonesian Ross Kopi Wild Luwak is famed for its unusual processing method – it’s digested by wild palm civets. Hayman has a finely honed range of pods and capsules – such as the Jamaica Blue Mountain, celebrated for its sweet flavour profile.
Master pâtissier Pierre Hermé is known for his innovative confectionery, but his real passion lies in chocolate. This illustrated book includes 35 recipes, from madeleines to yuzu-flavoured eclairs, celebrating the diversity of cocoa bean.