London Restaurants | London Guide

Ffiona's Now Open for Brunch

A popular choice for its simple, high quality British food served in a cosy Kensington setting, Ffiona’s is now open on Saturdays and Sundays serving a delicious and wide-ranging selection of brunch dishes.

Dishes include British classics such as bacon and eggs made from carefully sourced, quality ingredients and eggs benedict where the eggs are poached to perfection and served with smoked salmon or ham.

Ffiona’s has a loyal following among the American community and so there are also many dishes to delight US brunchers including steak and eggs, pancakes and buttermilk waffles, piled high with either bacon or strawberries and blueberries.

No good brunch would be complete without excellent beverages and Ffiona’s takes this seriously. The restaurant has invested in brand new coffee machines and spent hours practising the perfect cappuccino.

For those with a more laid-back take on brunch, guests can also order a generously proportioned bloody mary, served in a tall glass with a stick of celery and plenty of Worcestershire sauce. Ffiona’s is also encouraging busy shoppers to start their weekend in relaxed mode with a free bloody mary with brunch on Saturdays until the end of February.

“Our customers were telling us that they would like to come for brunch at weekends, and who were we to disappoint?” comments Ffiona Reid-Owen, owner of Ffiona’s Restaurant. “We’ve had a lot of fun researching the types of dishes wanted to see on the menu and sourcing the very best ingredients for our brunch. We must have tried 20 types of bacon before we finally selected our favourite. The buttermilk waffle recipe has come from an American customer’s family and we think that they are the best in town!” 

Ffiona’s is open for brunch every Saturday and Sunday from 10.00am until 4.00pm. There is no need to reserve, although large parties are advised to telephone Ffiona’s before visiting.

51 Kensington Church Street, London, W8 4BA
Telephone: +44 (0)207 937 4152  
www.ffionas.com

 

Celebrate Burns Night at Boyd's

To celebrate Burn’s Day on Tuesday 25 January 2011, Boyd’s Restaurant and Bar will be serving a traditional Scottish dish and wee dram of whisky, for only £13.90.

Set within a magnificent marble setting at 8 Northumberland Avenue, off Trafalgar Square, Boyds will be inviting diners to celebrate the life and poetry of Robert Burns by sampling the Scottish delights which will be served as a special on Burn’s Day.

Built in 1887 as part of a 500-room ‘grand hotel’, the elegant and classical dining space is the perfect place to enjoy a traditional Scottish dish of haggis, neeps and tatties washed down with a noggin of Jura whisky priced at £13.90 per person.  Those with a slightly smaller appetite can enjoy the ‘Little Plate of Haggis’ priced at £4.50 or £5.50 if you wish to add a wee dram of whisky. 

Once named The Marble Hall, Boyds opened its doors to the public last year having been occupied by the Crown since 1940.  It is owned by Charles Boyd, the previous owner of Chester Boyd, a top-end caterers who are held in such high esteem that they are even employed for the Queen’s Garden parties.  

Boyd’s recently re-launched menu offers ‘Best of British’ classics created by Head Chef, Richard Hawthorne.  Dishes include Venison shepherd’s pie with winter greens; Whole pan-fried sole, brown shrimp butter and crushed potato; and Roast rack of Romney Marsh lamb with braised shoulder hash and minted pea puree. Desserts feature Apple and blackberry crumble with vanilla ice cream; and Lemon posset with blueberry compote. There is a British-themed tapas menu, as well as a lunch and pre-theatre menu priced at £14.90 for two courses and £15.90 for three courses.

The double-height bar space is the perfect spot to enjoy after-work drinks with its impressive black granite design and antique mirrors.  Another focal point within the restaurant are two original Victorian wine refrigerators.  These meticulously-restored furnishings were used to keep wine bottles chilled with large blocks of ice in the central cavity.  The works of art are now used for wine storage. 

Boyd’s Restaurant and Bar is open six days a week, from 7am until 1am, with last orders being taken at 10pm.

Boyd’s Restaurant & Bar, 8 Northumberland Avenue, London WC2N 5BY
T: 020 7808 3344 or www.boydsbrasserie.co.uk

My Favourite London Restaurant

Well, another year is almost over and reflection is upon me.  I am often asked what my favourite London restaurant is and again, I have to go with the old time winner, Boisdale (the Belgravia one).

I like Boisdale because of its consistency, familiarity, old school charm, oh and of course excellent food and wine. The nightly jazz and the cigar bar/smoking terrace upstairs all add to what makes for a fantastic night out.

What's your favourite London restaurant? Leave a comment below!

Happy Christmas and Happy Holidays loyal readers.

The Clink Restaurant Joins Sustainable Restaurant Association

Now here's something you won't do every day - go for a meal inside a prison!  Well, you can do just that at The Clink Restaurant at Her Majesty's Prison High Down in Sutton.

OK, so Sutton isn't London, but it's not far away and surely worth the trip down there just to say you've been 'inside'.

The actual press release I was sent is about The Clink joining the Sustainable Restaurant Association.  

 I love Stephen Fry's quote below:

The Clink restaurant at HMP High Down, Sutton has joined the Sustainable Restaurant Association (SRA) with the intention of increasing its own and others environmental awareness levels.

Stephen Fry, actor, writer, journalist, comedian, television presenter and film director, kindly offered to cover the joining fee, supporting and believing in the vision of The Clink.

He comments: “This is the perfect marriage of two of my great loves - the rehabilitation of offenders and great, sustainable food. I am delighted to help the Clink become a member of the Sustainable Restaurant Association.”

The Clink, a registered charity and training restaurant for prisoners is already aware of its impact on the environment and sources the majority of its ingredients locally.

All the meals in The Clink are prepared and served by prisoners. This is part of the prison's efforts to rehabilitate offenders, giving them the skills and experience to get jobs and not to reoffend on their release.

Chris Moore, Chief Executive at The Clink comments: “Joining the Sustainable Restaurant Association was the logical next step for us in our mission to be more committed to a sustainable future. The SRA provides us with all the support and positivity we need to be as environmentally responsive as possible.”

The Sustainable Restaurant Association is a national not-for-profit membership association, providing restaurants with advice and support to help them navigate the whole spectrum of sustainability issues, with the aim of making UK restaurants global leaders in sustainability.

Simon Heppner, SRA managing director said: “We are delighted to welcome The Clink as a member. Inclusivity is the SRA’s watchword. It’s not a restaurant’s reputation, location or size that matters, but its commitment to become more sustainable, and the Clink clearly has that. We are immensely grateful to Stephen Fry whose generosity has made this partnership possible.”

Any restaurant, whether part of a chain or independent, can become a member of the SRA providing they are willing to abide by the views set out by the association and commit to at least three new sustainable activities whilst they are a member.

By becoming a member The Clink is showing not only current customers but also new ones its dedication to making positive changes to the environment and to society.

Book a table at: www.theclinkonline.com

The Havelock Tavern Wins Good Pub Guide Award

The Havelock Tavern has just won West London’s Best Pub award from the Good Pub Guide 2011.

Opened in 1996 by Jonny Haughton and Pete Richnell, The Havelock Tavern even has its own cookbook published entitled “Cooking without Fuss,” encouraging people into the kitchen with simple mouth watering recipes. A special foreword written by highly respected chef Simon Hopkinson stated “Some of Johnny’s food I have eaten has been as good as that which I have eaten anywhere. Ever.” 

The Havelock’s focus on good honest cooking and a warm friendly inviting atmosphere has stayed true to its roots and has not changed since its initial opening – including a regular terrine that has featured for the past fifteen years. 

The Havelock Tavern is based in the heart of up and coming Brook Green, Shepherds Bush. Their ethos focuses on excellent yet informal customer service together with a classic approach to the traditional principles of what a pub should be. 

The venue can cater for up to 80 diners with an additional 48 guests thanks to their outdoor seating – particularly cosy in the winter as guests can benefit from outdoor heating. 

Head Chef James Howarth delivers a regularly changing menu (twice daily) at the Havelock Tavern that has a British feel with some strong international influences. 

Everything is made on site using only the freshest ingredients from the unctuous aioli to the incredibly fresh char grilled sardines. 

Starters feature delicate Steamed Mussels with Melted Onion, Bacon, Cider, Thyme and Crème Fraiche or a hearty Roast Butternut Squash, Cumin and Coriander Soup. 

Mains don’t disappoint either at the Havelock Tavern with fresh Line Caught Wild Sea Bass Fillet with Ratte Potatoes, Sprouting Brocolli, Cherry Tomatoes and Beurre Blanc or Roast Duck Breast with Egg Noodles, Bok Choi, Mangetout, Chilli, Ginger and Home made Plum Sauce. 

To finish why not indulge in their Chocolate Nemesis or Pistachio, Olive Oil and Lemon Cake served with Orange Ice Cream. 

There is an extremely well balanced and priced wine list that is also eclectic in its variety. The selection stretches across Europe and the New World featuring 19 reds and 17 whites with the majority of the bottles available coming in at under £30. 

The Havelock Tavern also offers a broad range of 18 wines by the glass including Gavi, direct from the Piemonte region. They will shortly be introducing a monthly wine special as well as a hand picked staff selection. The regular changing ale selection benefits from suppliers such as Sambrooks brewery, based in Wandsworth while Adnams also features on The Havelock’s list with Ghostship and pale ale Adnams Broadside currently on the autumn menu.

The Havelock Tavern
57 Masbro Rd
London
W14 0LS
www.thehavelocktavern.co.uk/about.htm

Private Dining Over Christmas at Bentley's Oyster Bar and Grill

Bentley's Oyster Bar and Grill, on Swallow St, W1, emailed me to share their private dining availability over the Christmas period, just in case you haven't decided where to have that special private Christmas get together!

Crustacea Room

The Crustacea Room is situated on the first floor of Bentley's Oyster Bar and Grill and accommodates up to 14 guests.  The room has full natural daylight and features pieces from Chef Richard Corrigan's personal collection of art.  The full A La Carte menu is available or, alternatively, allow our Head Chef to create a six-course Tasting Menu for your party.

The Crustacea Room is still available on the following dates in December:
Wednesday 1st and 15th (lunch only) and 22nd (lunch and dinner)
Saturday 4th and 18th (dinner only)
Sunday 5th and 19th (dinner only)
Monday 13th and 20th (lunch and dinner)
Tuesday 14th and 21st (lunch only)
Wednesday 15th (lunch only) and 22nd (lunch and dinner)
Thursday 23rd (dinner only)
Friday 24th (lunch only)

Jameson Room

The Jameson Room on the lower floor is available for exclusive hire for up to 60 guests.  It has its own private entrance, cloakroom, toilet facilities and cocktail bar.  You can also use our 3am licence for your Festive party.  Your personal Events Co-ordinator will be happy to arrange entertainment for you, whether it be operatic waiters, classical artists, pianists (the Jameson Room has its own piano fully connected to our PA system), live bands, DJ's, etc, to make your party a night to remember.

The Jameson Room is still available on the following dates in December:
Saturday 4th (lunch and dinner), 11th (lunch only) and 18th (lunch and dinner)
Sunday 5th, 12th and 19th (lunch and dinner)
Monday 6th and 20th (lunch and dinner)
Tuesday 7th (lunch only) and 21st (lunch and dinner)
Wednesday 22nd (lunch and dinner)
Thursday 23rd (lunch and dinner)
Friday 24th (lunch only)

If your preferred date is no longer available, why not consider having your Festive party in January - special rates available.

For full details, please call Bentley's Private Dining team on 0207 758 4141 or email privatedining@bentleys.org.