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.
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.
Five Guys, Shepherds Bush
The burgers are tepid - the meat is a passionless patty of miscellaneous cow, set in a wad of hardened processed cheese in a characterless white bun. Don't do it.
