Marylebone is a refined area with classic London architecture, boutique stores and it’s also become one of the hottest neighbourhoods to hang at night thanks to the addition of the bustling Chiltern Firehouse (opened in 2013). Rooms at the fabled hotspot start from £520, but if you’re looking for something a little more affordable and away from the thong, No. Ten Manchester Street is located a hop and a skip around the corner. The small boutique hotel, which has 44 rooms, offers a slice of cosiness and quite calm. Thanks to an elegant interior design job, the period rooms boast a contempora...
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I've never been to Turin but last night I got a taste of the northern Italian city after discovering Savure. The new canteen-style eatery, just a stone's throw from Liverpool Street, offers a simple menu where diners are invited to have a stab at creating their own DIY pasta dishes. First they can choose a base pasta, before selecting a sauce. It's a steal, with generously-portioned plates starting at just £8. So far the restaurant has proved a hit at lunchtime, with hundreds of office workers eager to get their fill. I picked a 'filled pasta' from the dinner menu, stuffed with Ita...
Read more →Like the scene of a crime, a slam collision has just happened. After further investigation it appears that lunch has skillfully sumo wrestled with dinner over at BRGR. CO. In fact the lunch part of this duo was so ballsy it has pinned the dinner part to the plate - and they've been there, battling it out for almost a week. In an age where Cronuts (a croissant and doughnut hybrid) are offered for breakfast we no longer have to choose one or the other, this or that, push or pull - we can have our cake (or in this case burger) and eat it. BRGR. CO in London (the home of a tube eating epidem...
Read more →A ‘Chardonnay revival’ is upon our foodie nation! To celebrate the rediscovered love for this stylish grape, the 1853 Club, a pop-up wine bar experience by Hardys wine, opens its doors in London to celebrate International Chardonnay Day on 23rd May 2014, with the help of musician and cheese maker, Alex James.
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