Flesh and Buns is the latest Izakaya restaurant by the people from Bone Daddies, the successful ramen restaurant founded by chef Ross Shonhan who previously worked at Nobu and Zuma. The concept of Flesh and Buns centres around hirata buns, folded steamed buns commonly filled with pork. Here, you have a choice of different fillings, all of which are accompanied by salad, a sauce and pickles. You create your own buns here, filling them however you wish. And as a precursor to the buns, there are also a choice of raw dishes, snacks and small dishes.

Flesh and Buns has a common appeal. Not only is its concept of ‘flesh and buns’ original, the décor is funky and appealing with a buzzy vibe. The centrepiece of the restaurant is a long sharing table, and circling the table are cozy booth seats and round tables.

We kicked off with a tuna tataki with grapefruit, dry miso, coriander (£10) which was truly lovely. The tuna was fresh, the use of dry miso added depth, and the coriander provided a fresh fragrance to the dish. There were also little beads of dried rice which gave the dish a crunchy finish.

Tuna tataki

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Marquess Tavern is a cozy local pub located on Canonbury Street in Islington. The main focal point of the pub is the central bar, and circling the bar are tables where customers can sit and enjoy a drink or have a bite to eat. Marquess Tavern won the Time Out Gastro Pub of the Year award in 2006, however the current layout of the pub (where there is no dedicated separate dining area) suggests that Marquess Tavern’s focus has shifted from gastropub to boozer.

We tried the quail wrapped in smoked bacon (£7.25) with beetroot and orange. It was a pleasant dish with the quail being tasty and moist. But there was no caramelisation on the quail and it needed more browning on the skin for greater flavour and a more superior finish.

Quail wrapped in bacon

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The Thomas Cubitt, named after London’s legendary master builder, is a gorgeous and inviting pub located in the heart of Belgravia. On the ground floor is the pub itself with the dining room located on the first floor. The Thomas Cubitt is owned by the same group who also own The Grazing Goat, and they do a fine job of providing rustic British gastropub food in an inviting setting.

In the upstairs dining room we sat down to a chicken liver and port parfait (£8.50) which was well made, flavoursome and wonderfully creamy. It was paired with a pumpkin, thyme and blood orange compote that was fruity and aromatic, and boasted a good amount of acidity to cut through the richness of the parfait.

Chicken liver parfait

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Great Queen Street is owned by the same group that also own Anchor and Hope, a gastropub which has carved a name for itself with its inventive British cooking and its use of head-to-tail ingredients. Great Queen Street’s menu plays less reliance on offal cooking, but it is similarly classically British. Its makes good use of seasonal ingredients, and as such the menu is ever changing. Great Queen Street is a rustic looking venue – the furniture is dark, and the lighting is kept low. Located on Great Queen Street in Covent Garden, it’s a perfect spot for a bout of casual central London dining.

A starter salad of ham, egg, beetroot and horseradish (£7) was absolutely scrumptious. There was something heavenly about how the salty crispy ham blended with the earthy sweetness of the well-cooked beetroot. A half soft-boiled egg was perfectly cooked, and the horseradish dressing gave the salad a lovely kick. This was a wonderful marriage of flavours, all of which combined beautifully together.

Ham, egg, beetroot & horseradish

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Diciannove at the Crowne Plaza Hotel is an Italian restaurant, and a reincarnation of Refrettorio, a Giorgio Locatelli outlet that was well known for its accomplished cooking. Giorgio’s influence is still visible in Diciannove as Head Chef Alessandro Bay spent over 10 years under Michelin-starred Giorgio Locatelli, working his way up from chef de partie to sous chef and finally as head chef. As such, pasta is king at Diciannove, all of which are homemade daily. Diciannove translates to 19 in Italian and represents the address of the hotel, number 19 New Bridge St.

The restaurant has undergone a complete refurbishment since it’s rebranding from Refrettorio to Diciannove. The space was tastefully done and comfortable. There was ample booth seating, but these tables were perhaps too big, so the smaller tables perched in the centre of the restaurant are probably a better choice for the ease of conversation. At the front of the Diciannove is a little deli offering a number of Italian goodies for sale.

To begin with we opted for the cicchetti (Italian tapas) from the bar menu instead of the starters from the a la carte menu. All of them proved to be really tasty and incredibly great value. The burrata crostini (£3.85) for instance came with a richly creamy burrata that paired well with some softly grilled aubergines, tomato, basil and chilli. Thinly sliced beef fillet carpaccio (£4.50) with Parmigiano reggiano, olive oil and wild rocket was deliciously tender and soft and further enhanced by the nuttiness of the cheese.

Burrata crostini

Beef fillet

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Angler seafood restaurant is part of the D&D Group and located on the seventh floor of the glamorous South Place Hotel. The dining room is elegant, yet unimposing with a relaxed sophistication to it, and its floor to ceiling windows and outdoor terrace provides exciting views of the city. The executive chef is Tony Fleming who previously worked with Marco Pierre White at the Criterion and the three Michelin-starred Oak Room. Tony has also cooked at Oxo Tower, The Great Eastern Hotel and at One Aldwych. Seafood has always been his specialty, and at Angler, this has translated into a British seafood menu with a contemporary twist that saw it awarded a Michelin star in September 2013.

The dinner got off to a smashing start with some of the loveliest langoustines (£5 each) that I have ever tried. These Orkney Islanders were mouthwatering with a delectable sweetness and were firm in texture. If this was anything to go by, the other crustacean options of shellfish platter, clams and crab would no doubt have been exquisite as well. The breads were also heavenly and moreish. Served warm and eaten with the beautiful salted butter made for something moreish.

Langoustines

Breads

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Tapas Revolution is the brainchild of Spanish Chef Omar Allibhoy who noteable includes Ferran Adria’s El Bulli on his CV. With a desire to spread the word on tapas in the UK, Tapas Revolution was borne – both a cookbook and a restaurant chain which sees two branches to its name, one in Westfield’s Shepherd’s Bush, and the other in Bluewater. You can find Tapas Revolution in the centre of the mall surrounded by shops rather than the Southern Terrace ‘restaurant strip’ at Westfield’s. And rather than being a sit-in restaurant, the outlet has been designed as an uncovered eatery where diners perch on bar stools around a rectangular bar area.

Tapas Revolution

The highlight of our meal was the hams. Jamón ibérico de bellota Guijuelo (£8.95), an Acorn-fed Iberian ham voted the 2013 IFFA best ham in the world, was excellent. Full of flavour, it was also a generous portion for the price. Also tasty was the 18 month cured jamón serrano del consorcio (£5.25), which was again very reasonably priced for both the quality and quantity.

Jamón ibérico & toasted tomato bread

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When Buddha Bar opened in Paris in 1996 it took the city by storm. A visionary ultra-chic designer restaurant, bar and lounge serving contemporary fusion Asian food to the stylish set, the blend of East meets West set a new trend in design unseen elsewhere before. Since that illustrious opening, the Buddha Bar brand has gone global with restaurants and bars throughout the world. The brand has also extended to hotels, resorts and spas, as well as downloads of the funky DJ tunes played in its venues.

The London branch of Buddha Bar is located in the equally chic Knightsbridge, and is headed by Chef King Dey who spent three years at L’Etranger as the Head Chef and has also freelanced at Noma and Zuma. As such there are little twists in the contemporary Japanese-centric menu which places a strong focus on maki rolls, sushi and sashimi. The current location is much smaller than the previous Buddha Bar at Temple. But it’s undeniably a Buddha Bar with its trademark look of chic and a classy clientele.

A king crab and prawn tempura roll (8 pieces – £17.50) was gratifyingly tasty from the sweetness of the seafood. But the tempura batter was a bit soft, and a crunchier finish would have given it a greater textural contrast. The spicy mango sauce was sweet and tangy and a perfect fit for the roll.

King crab & prawn tempura roll

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