Tired of the loosely French inspired humdrum of restaurants popping up across the city of London? Do you like holidays? Do you like cold drinks and warm service? If you've answered yes to one or more of these then perhaps Tollington's can refresh both your pallet and your mind. The idea came from a mirror in an antiques market and a love for a more informal approach to dining, the result is a chippy in North London with old church pews bolted to the walls to be leaned on and eaten from. The focus is on fish but the menu transcends fish, mammals and vegetables, leaving no stone unturned in the never ending quest for flavour. Split between two rooms, the front the engine, the kitchen and bar shared by customers as they perch on bar stools and enjoy dinner and a show. The back, bookable room is lower, lower lighting, lower seating, perhaps a slight calm compared to the front room, here works of art from friends of the restaurant adorn the walls and floors.Book now to reach Nirvana.
Welcome to Octaves, a Caribbean All-You-Can-Eat small plates experience based in the heart of Stoke Newington, London. Octaves is the place to be if you're wanting a little-bit-of-everything, when craving the exotic flavours of the Caribbean! Our chef and the team have spent years perfecting recipes that will tantalise your taste buds and transport you to the sun-kissed beaches of Jamaica, St Lucia, and beyond. Come and join us for an unforgettable dining experience that will leave you wanting more.
NOYA - のや Written meaning ‘field’ and ‘arrow’This is a fictional story imagined by a fantastical myth about a geisha samurai named Noya.During the ancient days of Japan, a woman named Noya lived. Born with supernatural powers, she was entrusted with protecting the social and culinary secrets of her mythical people, the Kumaso. Born with the heart of a warrior Noya was named and taught to master the way of the arrow by Japan’s first samurai, Taira no Masakado. Her mystic artistry made her a formidable adversary to those who sought to uncover the gastronomical arts and secrets of the Kumaso people.Gifted with the power of immortality, Noya has battled throughout the centuries and travelled far and wide to protect the delectable secrets that she holds dear. Here all are welcome to discover the culinary and social artistry that is now shared with all who desire to dine with Noya at Noya.
Leo's is a Restaurant & Bar on Chatsworth Road. Bookings are for dinner & Sunday lunch only with space for walk-ins in our bar area.For dinner we offer our A La Carte menu and Sunday lunch we offer a set menu for £42pp.
Welcome to The Prince N22. We look forward to your visit! Please note all tables are booked for 3 hours, (2hrs on Sunday), if you require longer just let us know
Email us for reservations up to 4 guests. Kindly make us aware of any children in the reservation. Please follow and respect Government Covid - 19 guidelines.Jan and Fabio opened the doors of The Banc in 2011 – reclaiming it’s status on West Green Road and renovating it with love and care to add some much needed pizazz to the area.The Mediterranean style restaurant has lots of twists, from burgers to farmed fishes. This was a labour of love for our young men, two local boys who went to the local comp and decided to give something back to their community.They pride themselves on the fabulous fresh cooked food and they serve a legendary Tomahawk Steak (try it – it’s out of this world). Visit us at TheBanc, you’ll be bowled over by their hospitality – the duo are renowned for their service with a smile. Dont believe us? Please read reviews on tripadvisor, opentable, google and Facebook.The Banc is back after an extensive renovation, we look forward to welcoming you.
Every kitchen has a story. Mayhill's of Cockfosters doesn’t have a story, it is the epitome of the story. It is the odyssey of mouth-watering flavours… The wonderland for little shivers of pleasure in every plate… The sensational expedition in pursuit of peerless taste. And this kitchen’s story is here to surprise you with its happy endings over and over again.Never mind those who say “Every story has two sides”. Our kitchen’s story has dozens of that: A great start with appetizers, a relishing body with the main dishes and a phenomenal ending led by our extraordinary desserts all with locally-sourced ingredients from the very best UK suppliers. The more we tell this story, the more you’d like to read.
We created Rubedo to share our passion for natural wines and quality food. Our goal is to promote the hard work and the talent of people who treat nature with the utmost respect.Our wines and their grapes have never seen any mechanical nor chemical treatment. They are the direct expression of the soil, the climate, the tradition and the talent of the winemaker. As a result, these wines often come with no added sulphites: they will surprise, intrigue and exhilarate you with their energy.We take a similar approach in the kitchen. Our goal is to source unadulterated naturally grown ingredients. The style of our cooking is European bistro food and the menu is dictated by season and quality. Our chefs treat the ingredients with the same respect our winemakers treat their grapes and make their wines.We are proud of the Italian culinary heritage of many of us, and have sampled many old family recipes throughout the years: these will appear on the menu every now and then.
Le St. John est la maison d'origine de Fergus Henderson, auteur de «Tout manger, du museau à la queue ". Il a ouvert ses portes en 1994 dans un ancien fumoir, à l'angle de Smithfield Market.
En célébrant les meilleurs produits britanniques du pays et en tirant le meilleur parti des meilleurs produits de saison, tout en maîtrisant les techniques de cuisson, le St. John est devenu l'un des 50 meilleurs restaurants au monde et a reçu sa première étoile Michelin en 2009.
Tout manger du museau à la queue signifie que, le cas échéant, toutes les parties de l'animal doivent être utilisées dans la cuisine. Ainsi aux côtés d'un rôti de boeuf et d'une limande sole, vous seront aussi proposés de la rate de porc, des rognons et du cœur de bœuf, du foie et des tripes ainsi qu'une salade de persil et d'os à moelle, véritable plat signature.
Bien que souvent déconseillé aux végétariens, ce restaurant saura leur préparer des plats adaptés à base de bons produits, avec le même soin que celui apporté à la viande, au poisson, aux volailles et aux desserts.
Serving theatrical drinks and cocktails late into the night alongside a delicious menu of Asian-inspired dishes. The vibrant and playful destination entertains, inspires and excites guests from the moment they step inside.Our dress code is smart-casual and quite relaxed. We just ask that the general look does not appear too sporty i.e. tracksuits/football shirts/baseball caps. Smart trainers are allowed. We do not allow flip flops to be worn.
