The Rabbit in Chelsea is the second venture by the Gladwin brothers who brought us The Shed in Notting Hill. I adored the food at The Shed, the fabulous restaurant founded on fresh, foraged and farm-reared sustainable principles by the brothers Richard, Oliver and Gregory, and Rabbit is no different. Richard went into hospitality, Oliver is a chef and Gregory is a farmer; and the three have therefore managed to form a perfect triangle of what it takes to produce a winning restaurant.

The interior at Rabbit also has a touch of country to it and is wonderfully rustic with reclaimed British furniture being a key feature at the restaurant. As with its sister restaurant The Shed, The Rabbit is supplied with reared livestock and wines from the family farm and vineyard in Sussex which is run by Farmer Gregory. Known as Nutbourne, references are often made to ingredients from Nutbourne in the menu. Other seasonal produce come from local Sussex suppliers.

Head Chef Oliver Gladwin previously trained at Oxo Tower, Launceston Place, Just St James and with Hugh Fearnley-Whittingstall at River Cottage. His passion for foraging and seasonality is evident in his daily changing menu, which is divided into distinct sections: mouthfuls, slow cooking and fast cooking. The menu is designed for sharing with Rabbit recommending about 4-5 plates for two to share.

We began our meal with one of the ‘mouthfuls’, a squid ink cracker filled with sea bass roe and dill (£1.50) that was really tasty. The cracker was crunchy, the squid ink flavour in the cracker was delicately poised, the mellow saltiness of the filling worked well with the cracker and the dill added great fragrance.

Rabbit – Squid ink cracker

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Tucked around the corner from Kensington High Street is Randa, a fine Lebanese Restaurant which is part of the Maroush group of restaurants. Started in 1981 by Marouf Abouzaki who left war-torn Lebanon for London, The Maroush Group now includes 16 restaurants, ranging from the fast food operations of Beirut Express on Edgware Road to the more upmarket establishments such as Maroush on Vere Street and Randa. All the Maroush restaurants aim to serve authentic Lebanese food the traditional way, and at Randa, the menu offers a standard staple of Lebanese goodies. The selection includes a variety of much loved hot and cold mezzes such as hommos as well as an assortment of baked goods and pastries. There is also a fine selection of main courses including seafood and meat grills.

We began our meal with a selection of mezze including chickpea hommos (£5.50) and moutabal baba ghanouj (£5.75), a grilled aubergine purée mixed with tahine. Both of these were delightfully good. The hommos was thick, creamy and tasty, but the baba ghanouj proved to be my favourite with its rich, decadent and slighted charred flavour.

Randa – Cold mezze

Charcoal-grilled marinated chicken wings served with garlic sauce (£6) proved to be a winner. The wings were really nicely cooked and succulent, and they paired wonderfully with the strong garlic-y flavour of the wonderfully thick sauce. These chicken wings with garlic sauce are a personal favourite of mine, and on occasion I will pop into Beirut Express on Edgware Road just to order the wings.

Other hot mezzes included kibbeh (£6), deep-fried lamb meatballs mixed with cracked wheat and onions, and falafel (£5.50), deep-fried bean and herb croquettes served with tahine. Both of these were freshly prepared with crunchy coatings and tasty fillings. Grilled halloumi cheese (£6.50) was truly yummy with a robust earthy flavour.

Randa – Hot mezzes

Les successful items included the Maroush salad (£5.75) and lentil soup. The salad of lettuce, tomato, cucumber, parsley, mint, onion, radish and with a lemon and olive oil dressing was also wonderfully fresh. But it was over dressed with too much lemon juice and very acidic on the palate. A lentil soup (£5) was also a little bland.

For our main we shared a plate of grilled king prawns (£18) which was a dream to eat. Four jumbo-sized prawns sat on our plate and were firm in texture and very nicely cooked. The combination of texture and good cooking yielded something that was really flavoursome.

Randa – Jumbo prawns

For dessert we tried a selection of baklawa which contained a variety of fillings. The pastry was delicate and the syrupy sweetness of the baklawa was not did overpower the flakiness of the pastry and the tasty fillings. All of these were delicious.

Randa – Baklawa

The food at Randa was really enjoyable. The mezzes sang of freshness and authenticity, the prawns were delicious and the baklawa was good too. I would have liked better balance in the salad dressing and greater flavour in the lentil soup, but otherwise it’s a big tick for Randa on the food front. The service was warm and friendly too.

Summary Information:
Likes:
1) The food was generally well executed with the moutabal baba ghanouj being my favourite.
2) The jumbo prawns

Dislikes:
1) The salad and the lentil soup were the weakest dishes that we tried.

Food rating: 3.5/5
Service rating: 3.5/5

Prices: About £20 to £40 a head.

Website: https://www.randa-restaurant.com/

I recently attended a ‘Gastronomy and Geology’ dinner where we went on a journey of discovery into the unique and mineral-laden qualities of the world of Chablis. Chablis is always made from Chardonnay, and what makes it special is that it has its roots in a seam of 155m year old fossilised oyster shells, the same ground that exists in the town of Kimmeridge, Dorset, and runs through parts of Champagne, the Loire valley and of course, Chablis.

The event was held at The Chancery where we saw an amazing four-course menu prepared by Chef Graham Long being paired with a variety of different quality Chablis wines. The evening began in the Chancery’s cellar bar with crab beignets and truffled cheese arancini canapés accompanied by an accessible Petit Chablis aperitif, a Dauvissat Petit Chablis 2012, which was fresh and clean on the palate. This Chablis is supposedly from an appellation which is the most lowly (Petit Chablis) but it is in fact Petit in name alone. This is because Dauvissat is arguably Chablis’ finest, most manicured domaine.

The Chancery – Chablis

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L’Eto – Salad counter

L’Eto – London Food Blog – Salad counter

L’Eto Caffe is a chain of café-restaurants with six branches across central London that offers an all day dining service. The café is most notable for their dazzling display of cakes and pastries in their front window, all of which are so tempting it’s almost impossible not to do a double take every time you walk past a branch of L’Eto. But L’Eto offer more than just cakes. They also have a counter laid out with vibrant salads and cooked mains. The King’s Road, Belgravia and Brompton branches also serve breakfast and an a la carte menu for both lunch and dinner.

I recently visited the Brompton branch of L’Eto which is located within close proximity to the wonderful V&A and Natural History Museums. It is a very inviting venue with a lovely décor that is peppered with a smart and arty European charm. The wonderful display of great salads and tempting cakes also do much to add spark to the setting.

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KOJI

Koji Japanese Restaurant in Parsons Green is a joint collaboration between Nobuhisha Takahashi, the former sushi head chef at both Nobu London and Nobu Cape Town, and Mark Barnett, the former proprietor of the now closed Mao Tai Chinese restaurant. The Koji concept centres around contemporary Japanese dining, ranging from fresh sushi and sashimi being carved out at the beautiful sushi bar, to meats and seafood caramelising sweetly on the robata grill. On the a la carte menu is an array of modern Japanese dishes that draw influences from South America and Europe.

Koji offers a sophisticated yet relaxed atmosphere. Towards the front of the restaurant is a cocktail bar offering light snacks and the sushi bar where diners can choose to eat their meal whilst watching the sushi craftmen at work. In the restaurant proper is a buzzy restaurant where diners can relax in well-appointed surrounds.

We started with the summer roll with soft shell crab (£15) which was gloriously fresh and summery. The crab was sweet and meaty with a crunchy coating, and it had been paired with seasonal asparagus, tangy pickled ginger and some fragrant shiso leaf. To hold together all the deliciousness was an outer roll of beautifully made soft Vietnamese rice paper. A yuzu dressing added a citrusy and refreshing touch to the roll.

Koji – Summer roll

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THE JOINT

Guest post by Food Porn Nation.

With locations in Marylebone and Brixton, The Joint is another American BBQ spot to hit the London food scene. The Joint originally began as a pop up by Warren Dean and Daniel Fiteni and has morphed into an establishment due to its pop up success. The signature dishes include the baby back ribs and chilli chicken wings which are worth a try and the rest of the menu is short and sweet. The dining experience is a casual take away affair, with understated communal wooden benches, and a mixture of paper plates and cutlery for service. Simple yet effective.

To begin, we tucked into the chilli chicken wings (£4.50). These were sticky, tangy, succulent and falling off the bone. The sauce wasn’t as spicy as suggested but the flavour of sauce and the execution of wings were definitely solid.

The Joint – Chilli Chicken Wings

The Joint – Chilli Chicken Wings

The one item I couldn’t resist was the the bloody bacon vodka shot. Ideal for lovers of bacon and lovers of vodka, this shot was infused with a delectable bacon flavour that was followed by a savoury tomato based chaser shot. I highly recommend you try this. Incredibly novel and delicious!

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Q GRILL

A guest post by Food Porn Nation.

What makes Q Grill, Camden truly special is that it comes armed with its very own charcoal pit grill and oven house Jasper smoker, essentially a purpose built grill and smoker inspired by the smoking and barbecuing traditions of the Deep South. This means that we’re talking about some serious soul food from Memphis, Tennessee. Q Grill means business when it comes to meat and offers a selection of American dishes with a Southern and English feel. All meat dishes are carefully prepared and marinated with their own Q cajun seasonings which is then grilled and smoked for optimum smoky richness. Q Grill also serves a range of southern comfort favourites such as macaroni and cheese, fried buttermilk chicken, beef hash and cheesy grits, just to name a few.

We began our meal with the sticky hen wings with Bourbon BBQ sauce (£7.75) which was absolutely delicious. They were perfectly moist, tender and falling off the bone with a lovely charred surface and smokey undertone. The addition of extra house made BBQ sauce made these wings even more exceptional. Sweet, sticky and smokey, simply scrumptious.

Q Grill – Sticky hen wings, Bourbon barbecue sauce

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DABBOUS

When Dabbous opened in 2012, it became THE most talked about restaurant in London. The cutting-edge Modern European cooking by Oliver Dabbous, previously of Le Manoir aux Quat’Saisons, Hibiscus, Mugaritz, The Fat Duck, Noma and Texture, bewitched the critics. Dabbous went on to earn critical acclaim, a Michelin Star in 2013, and the distinction of being the most unattainable dinner reservation in town.

The décor at Dabbous is every bit as cutting edge with the restaurant carving out a dark, minimalist space. Dabbous oozes industrial chic with the sound of loud house music ringing in the background. In the basement is Oskar’s Bar, named after Ollie’s business partner and Dabbous co-founder Oskar Kinberg who was once the head barman at The Cuckoo Club, a private members’ club. Here bar snacks and a heady array of cocktail delights is served, making Oskar’s Bar a go-to destination for cocktail lovers. Together the pair also opened Barnyard in 2014.

Dabbous offers a four-course set menu (£56) as well as a seven-course tasting menu (£68). We chose the latter option, which began with a dish of burrata, basil and tamarillo which was lovely. The burrata was creamy and the basil was fragrant. But it was the deliciously zingy tamarillo that proved to be the most exciting element of this dish. It’s lively flavour and freshness brought all the elements of the dish together beautifully.

Dabbous – Burrata

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