There were actually 11 of us not 12, and a more apt name for this table could have been called ‘cosmopolitan dining’ (the adjective not the cocktail, although quite a few of the latter were ordered). I shared the table with one fellow Brit, a French-Canadian lady, a guy from the Netherlands and also fellow diners originally from India, Hong Kong, New Zealand (whose avatar / caricature on TableCrowd was ...
Read MoreI do like to frequent the Shoreditch area, more specifically that stretch where Old Street becomes Great Eastern Street, and last night was no exception. I met up with the usual suspects for a swift ale at the Griffin. The pub that has remained the same for years. It's not the best looking boozer in town but no one can deny it has character. There's always a DJ sat at ...
Read More"Food is our common ground, a universal experience"
Read MoreIn tribute to our 'Thursday Mingle' at The Drunken Monkey famous for it's Cocktails and Dim Sum, we've compiled a list of our Top 5 Cocktails. Cocktail No. 1: The Great Sage - A cocktail with Bulldog Gin, Creme de Framboise, fresh rasberries charged with Perrier Jouet Champagne. Cocktail No. 2 : Cosmopolitan - a cocktail made with vodka, triple sec, cranberry juice, and freshly squeezed lime juice. Cocktail No. 3: Long Island Ice Tea - a ...
Read MoreMy fiancee and I had headed down to the lovely Ilfracombe to join up with friends for a wedding in the outrageously beautiful 'Tunnels beaches'. Like everyone else we arrived a day earlier to enjoy some drinks and nibbles. We ended up at a great little restaurant, a stones throw from the sea. With the weather well and truly on our side we looked forward to relaxing with friends. Head to Gazpacho ...
Read MoreThe Hype versus Reality. Avant: I get strangely drawn to the hype of some new eatery, bar, theme or event. So ‘Burger and Lobster’ alerted the radar. Then I got distracted, caught up in something else, and the cow and seafood delights had to wait. First thing first, I like the idea of lobster and chips, I do, but then if a chef is proficient enough to cook up a lobster then ...
Read MoreRestaurateurs must be rubbing their hands together with glee that understated decor has become ‘cool’. It must have slashed the cost of opening a restaurant leaving them quids in! Instead of putting the perfect finishing touches and creating a welcoming homely feel the trend is for industrial unplastered walls, unpainted ceilings and rough wooden floors. You are half expecting to see a cement mixer doing it’s thing out the corner ...
Read MoreEveryone is partial to a bit of naughty dining especially when you’ve had a few too many the night before. Whether it’s a greasy end of night kebab or whopping 1,000 calorie Sunday afternoon pizza, every now and then we all feel the need to indulge in fast foods. Having been in London for sometime now and being spoilt by the variance and choices when dining and eating out, I am slowly losing ...
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