Upon the recommendation of a trusted friend I decided at the last minute to scrap my original lunch plan and check out Bao. I did have to wait in line (to be found across the street from the entrance) but it moved quickly. A solid tasty stop although not the best buns I have had. Service is extremely fast so if you don’t have to wait in line you can be in and out in under 30 min.
Taiwanese fried chicken, hot sauce
baos – lamb shoulder and classic
Once again I was the only person at a bar mid afternoon in London. Loved the space and this drink was perfectly refreshing for the warm day.
Kitchen Table at Bubbledogs
It always seems to be the most difficult to write about the places I love. If I lived in London I would quickly become a regular. Yes the food is all fantastic with so many local ingredients and great accompanying stories. But KT excels at hospitality as well and the overall experience is so lovely that I will probably never go to London again without dining here. So many restaurants track a guest’s past reservations and various other details but never seem to do anything with the information. It so easy to just acknowledge that a guest has dined with you before and welcome them back (and bonus points for remembering the time frame). The crispy chicken skin was as delicious as I remembered (although I had a fix at at collaboration dinner not terribly long ago) as was the sloe gin.
raw hand dived scallop, ponzu, pickled seaweed
raw grey mullet, buttered miso infused with Meyer lemon, turnip, confit Meyer lemon skins, turnip tops, sliced fresh apple
crispy chicken skin, rosemary mascarpone, bacon jam
parkerhouse rolls, smoked and cured cod’s roe, dehydrated grated scallop roe, brown butter, fresh lemon zest
raw kale, sour cream and anchovy dressing, Meyer lemon puree, toasted sourdough breadcrumbs
steamed Cornish brill, roasted cauliflower florets, cauliflower puree and pickled cauliflower couscous, diced apple, mango puree, toasted peanuts, coriander stem, house made yoghurt, Moilee sauce, house made Goan curry powder
skate cooked in garlic cream, black garlic puree, wild garlic (wilted fresh, sauce, pickled stems, flowers)
in house made gnocchi, 36 month aged parmesan sauce, roasted chestnuts, perigord black truffle
24 hour cooked lamb belly, fresh mint sauce, English asparagus, Scottish morels, lemon thyme, lamb sauce
Saint Duthac blue cheese, crab-apple and rosehip jelly, caraway and fennel cracker
beetroot and brambly apple marmalade, sour cream ice cream, woodruff infused beetroot sauce, woodruff granite
rhubarb, hibiscus poached Yorkshire forced grown rhubarb, charred black pepper meringue, milk ice cream, poaching syrup
parsnip treacle tart, natural creme fraiche
caramel ‘ice cream cookie sandwich’
house made sloe gin