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 |