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.
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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.
We start with a cocktail formed like the Death Star, globe-like and blackened, which arrives smoking with liquid nitrogen.
In celebration of the flavours of the sun Bar Boulud are hosting a Boulud Sud pop up this summer with a new menu of contemporary Mediterranean food.
The puffy, charred cornicione (crust) give way to a paper-thin middle, and the base is chewy and salty, with just the hint of sourness for an added dimension.
