Restaurant Review: Cornus, Belgravia (August 2024)
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- Super lunch in the sunshine @chewtonglen thank you @luke_matthews2 https://t.co/E4u0qoxIlz
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Restaurant Review: Cornus, Belgravia (August 2024)
David O’Connor and Joe Mercer-Nairne, owners of Medlar, for 15 years the acclaimed restaurant in Chelsea, have opened their second restaurant, Cornus, at 27c Eccleston Place, Belgravia.
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Restaurateur Interview: Carina Contini, Edinburgh (March 2024)
Interview with restaurateur Carina Contini (March 2024)
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Restaurant Review: Cannonball, Edinburgh (March 2024)
Cannonball Restaurant and Bar, owned by the Contini family, is found in an imposing 17th Century house which still bears the cannonball lodged in its wall from which the restaurant takes its name.
Chef Interview: Ryan & Liam Simpson-Trotman, Orwells (Nov 2021)
Since 2007, Ryan & Liam Simpson-Trotman have successfully combined their relationship outside of work with their professional lives as top end restaurant chefs. With contrasting paths to ma...
AA Rosette Award Criteria Explained
The AA Rosette Criteria Explained - as per AA Resources Website 2012.
The Boxing Hare, Swerford, September 2019
Daniel Darwood visits the Boxing Hare in Swerford
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Newsletter: fine dining guide October 2018
Much to report after a busy 2018. The site maintained a focus on restaurant reviews supplemented with feature articles, interviews and broad guide coverage. The iTunes podcast series remains – as always the links are to the written transcripts, you may find the podcast series on iTunes by typing “Restaurant Dining (UK)” into the main […]
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Newsletter: fine dining guide October 2016
Much to report after a busy remainder to 2015 which has continued through 2016. The site maintained a focus on restaurant reviews supplemented with feature articles, interviews and broad guide coverage. The iTunes podcast series remains – as always the links are to the written transcripts, you may find the podcast series on iTunes by […]
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Newsletter: fine dining guide February 2015
A news round up of 2014 and looking ahead to 2015 in the top end restaurant world
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