Cakes the size of your face at Bubble Room
There are double cocoa treats that shine with the sheer force of chocolateyness that they contain, whilst others have that matte, contented look of being full of baked crème cheese and butter. Nom.
Luxury Tea at Jadu
Jadu is a London-based luxury tea brand with a worldwide following. Named after the ancient Sanskrit word for ‘magic’, their tea is certainly proving to be alluring.
Macarons at The Biscuiterie
The naturally gluten free macarons from The Biscuiterie are made using the French meringue method and are filled with either ganache, buttercream or curd.
Lunching at Aqua Kyoto, Soho
Spring lamb chops, charred and glossy on the outside and rosy as a sunrise on the inside, are served on a tomato miso reduction with blackened courgette and pickled Japanese rose.
New Angel, Notting Hill
Burton-Race’s culinary stripes are hard-earned, as most chefs are, through time spent grafting under more experienced senior chefs before opening his own place.
Chocolates from Benoit Nihant
At 74% concentration the chocolate bar from Benoit Nihant is powerful, with a long and smooth melt that slowly reveals hints of stone fruits after the initial cocoa burst.
