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.
Brunch at House of Ho
Small plates include a few curvy summer rolls, stuffed full of noodles and served with a buttery peanut dip, and Pho Cuon rolls, lined with confit duck and crispy onions.
Afternoon Tea at Chateau Dessert
Miniatures include lemon meringues, banoffee bites, fruit tarts, coffee and praline domes, berries and assorted macarons and naughty little chocolates of ganache and biscuit.
