$ Grills and Martinis
19 Numara Bos Cirrik
Abeno Too
Acorn House
Anchor and Hope
Angelus
Anthony's
Baan Thai
Bacchus
Bacchus Pub & Kitchen
Baozi Inn
Bar Boulud
Bentley's
Black and Blue
Boxwood Cafe
Brickhouse
Bumpkin
Café de Turin
Camino
CellarDoor
Comerç 24
Dean Street Townhouse
East Beach Café
Ed's Diner
El Faro
Eliott's
Eyre Brothers
Flash
Foliage
Franklins
Galvin Bistrot De Luxe
Great Queen Street
Green and Red
Haché
Hat and Feathers
Hawksmoor
Hereford Road
Hibiscus
Hix Oyster and Chop House
Home
Hoxton Grille
Hunan
J Sheekey
Joe Allen
La Chaumière
La Cuisine de Joel Robuchon
La Tupiña
Le Café Anglais
Le Chardon
Le Gavroche
Le Querce
Lindsay House
Louis XV
Magdalen
Maida
Mandarin Kitchen
Mon Plaisir
Moro
New Tayyabs
Patterson's
Pierre Koffman at Sefridges
Pig's Ear
Queen's Head and Artichoke
Reindeer
Restaurant Gordon Ramsay
River Cottage
Roast
Rules
SAF
Salt Yard
Sanzz Sichuan
Savoy Grill
Scott's
Sitaaray
Skylon (Grill)
St John
Sushi-Hiro
TeaSmith
Texture
The East Room
The Essex
The Fat Duck
The Garrison
The Hambrough
The Ledbury
The Narrow
The Old Spot
The Princess
The Rake
The Reliance
The Seaview Hotel
The Secret Ingredient
The Sportsman
The Table
Tierra Brindisa
Tom's Kitchen
Trinity
Upper Glas
Vanilla Black
Water House
Waterloo Brasserie
Wine Wharf

Reviews

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« End to end stuff | Main | The money shot »

15/03/2007

Comments

Simon

One blog you should check out is redvinman.wordpress.com - this is a guy who moved out to Bordeaux country and is writing about his experiences discovering wine

Ian

I know the feeling Ben, my wine knowledge also lags consierably behind my food chops. But actually (and say it quietly) is that so bad? I don't agree with giving food and wine equal billing - wine to me is just another constituent to a meal to be put alongside "meat", "fish" "cheese" or another class of food. It certainly adds to a meal but my God is there ever a of guff spouted over it...

Ben Bush

Well quite. On balance I remain happy to admit to my limitations. As with art, I'm afraid, anything that needs to be explained before I can enjoy it leaves me a little cold. On the other hand I will continue to enjoy chatting to well informed sommeliers about what's going to work well with the food. I am convinced we got a more interesting range of food the other night at Hunan (sea bass instead of crispy duck) because we made a bit of an effort with Mr Peng Jnr).

Ian

Hmmm, I got sea bass and crispy duck at Hunan. What does that say about me? (Other than that I look like a greedy b@stard)

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