Monday 15 July 2013

June and July 2013 will go down as two great months for me.



Nikita Malibu

A wonderful 2 months in LA; opening a beautiful restaurant on Millionaire beach, Malibu; Nikita Malibu.
What a restaurant, beautiful could not have situated closer to the Pacific Ocean
With a seating capacity of 300 it will soon become the place to eat in Los Angeles, if of course you can get a table.


Situated just across a Ferrari-festooned parking lot from Nobu -- Malibu’s dining debutante last summer -- Nikita shares its neighbor’s penchant for teak wood, minimalist stonework, giant glass panes and a generally understated Zen vibe. Dinner reservations were booked out all week, although the restaurant was only lightly occupied; management seemed to be purposefully easing into dinner service. Lunch will follow in a few months.

The menu, by chef Massimiliano Blasone (previously of the Michelin-starred Apsley's in London), is Italian-inclined Mediterranean through a Californian lens. Expect a lot of handmade pastas and precision-plated appetizers, such as the signature crispy sea bass “cannolo” appetizer accompanied by diced celery and cantaloupe





Mrs Paisley's Lashings


Mrs Paisley's Lashings was created by Jo Wood and first popped open its doors in 2009. It is a genuinely innovative venture, offering a pop up restaurant experience that is driven by the importance of moving towards living and eating in a more sustainable way. With fossil fuels dwindling and the global population increasing, the project aims to illuminate the importance of sourcing food locally or growing it yourself.
It's time we took environmentally conscious responsibility for the waste we produce and the food we eat. The project is a progressive and glamorous approach to teaching healthy eating, conscious living, sustainability and quite simply, fabulous food.

Jo Wood is a pioneer and committed supporter of all things natural and organic. She is the founder of the award winning fragrance range Jo Wood Organics, and flies her eco flag whenever she gets the chance.Arthur Potts Dawson is passionate about the planet, good food, eating well and making the most of what's fresh, local and seasonal. Arthur has been cooking for 25 years; at the start he was trained by the Roux Brothers, Rowley Leigh and Pierre Kaufmann. He went on to be head chef for Jamie Oliver at Fifteen, the Soho House Group at Cecconi's, Ruth Rogers Rose Gray at the River Cafe and Hugh Fearnley-Whittingstall at River Cottage HQ

The Harwood Arms

Fantastic lunch last week with my wife to celebrate our Wedding Anniversary
This rural haven in the middle of Fulham is a collaboration between Brett Graham of the famed Ledbury restaurant, Mike Robinson of the acclaimed Pot Kiln pub in rural Berkshire and Edwin Vaux from the famous Vaux brewery. 
The famous Arms venison Scotch egg

Heritage tomato salad fresh goats curd

The idea is to provide Londoners with a really relaxed venue for eating the finest British produce, cooked amazingly well, accompanied by excellent beer and wine at a great price.Remember that even though we
serve fabulous food, we are still a Pub and there is a lively, friendly atmosphere and at times (particularly on Tuesday quiz night) the noise level can rise!

Treacle cured Salmon

It was so good that I forgot to take more photos of our main course
Raspberry granite......
Elderflower tart, milk ice cream




 Buckingham Palace Coronation Festival 2013

A great way to celebrate our Wedding Anniversary with a day out in the gardens of Buckingham Palace; we met up with Andrew Selvadurai good friend and GM of Mosimann's Exclusive Members club in Belgravia

Pimms darling... I say..

The Coronation Bento box

My good friend and GM of Mosimann's Andrew Selvadurai
The Borough Market Bento box


May 2020

Cleaner Products to the Rescue Having heard about the shortages of PPE for our front-line workers our CEO Nathan Reilly decided to donate ...