Curating luxury for the discerning traveller

DINE OUT IN STYLE

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BRAT
Formerly the head chef at Mayfair stalwart Kitty Fisher’s, Tomos Parry has branched out with his debut restaurant in a trendy corner of east London. For the menu, Parry has drawn on his Welsh heritage, as well as cooking on an open wood-fired grill in the Basque region of northern Spain, inspired by a visit to the coastal town of Getaria. Seasonal produce is sourced directly from farmers and fishermen, so expect turbot, trout or crab cooked over the flames, with smoked potatoes or fresh bread.

First floor, 4 Redchurch Street, E1 6JL
www.bratrestaurant.com

Jun 5th 2018
© BRAT
Dining
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EVELYN’S TABLE
Locating a truly intimate corner of London can be a challenge in a city as busy as the capital, but Evelyn’s Table, an 11-seater kitchen counter situated below The Blue Posts pub, offers exactly that. Named after Faye Dunaway’s character in the film Chinatown, the cosy dining area has a sense of film noir to it, with brass table lamps lining a marble counter. Chefs hand dishes directly to diners; think slices of smoked eel with blinis or lemon sole from the restaurant’s seafood suppliers in Looe, Cornwall.

The Blue Posts, 28 Rupert Street, W1D 6DJ.
www.theblueposts.co.uk

CHRIS TERRY
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SABOR
Sabor is the latest venture from Nieves Barragán Mohacho – awarded a Michelin star at Barrafina – and José Etura. Their menu is a celebration of Spanish flavours, covering the coastal regions of Galicia and Andalucía to mainland Castile. There’s a ground-floor restaurant, arranged around an open kitchen, a tapas bar and an asador (a wood-fired oven). Specialities here include grilled monkfish, mussels and salt cod, and octopus roasted in paprika.

35-37 Heddon Street, W1B 4BR | 020 3319 8130.
www.saborrestaurants.co.uk

CHRIS TERRY
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SCULLY
Following Ramael Scully’s successful stints at Nopi and Ottolenghi, the chef opened his own restaurant in March. Scully’s outpost in St. James’s Market offers a sophisticated but homely ambience, with a wall of homemade spices, pickles and preserves greeting his visitors. Dishes avoid adhering to a singular culinary tradition; these range from octopus with salt-baked avocado and black garlic to radicchio with maple shiitake, pear and pine nut.

4 St. James’s Market, SW1Y 4AH | 020 3911 6840.
www.scullyrestaurant.com

SCULLY
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