Angelus
Number of visits: 1
Smart French brasserie-type cooking is what you will find at Thierry Tomasin’s Angelus. The food here was really tasty, as evidenced by this dish of duck liver.
One of the restaurant’s signatures, it features a smooth mousse of duck liver lying underneath a layer of brûléed sugar. Just like the dessert it was styled after, the crunchy top offers a textural contrast to the rich content it hides; in this case, sweet and savoury work in harmony to deliver a most delicious result.
Angelus
4 Bathurst Street
London W2 2SD
Hoi Polloi
Number of visits: 1
Brought to you by the team behind Bistrotheque and Shrimpy’s, Hoi Polloi offers simple sounding dishes that are cooked really well.
Large cuts of moist, tender chicken tasted lovely on its own, but it was elevated by well made garlicky aioli, and a gravy which brought everything on the plate together. Simple, clean flavours that worked well together, it was something I would not mind having at least once a week. (ok I might stop after a few times)
Hoi Polloi
Ace Hotel, 100 Shoreditch High Street
London E1 6JQ
Midsummer House (Cambridge)
Number of visits: 1
Situated along the idyllic river Cam, Daniel Clifford’s lovely restaurant is right up there with the best in the country. Dishes showcased a really high level of technical ability and superb ingredients, such as this one.
A beautifully cooked piece of cod was topped with red pepper, its sweetness accentuating the taste of crab present on the plate. They were accompanied by mash so good that it set me on a mad quest to search for Mayan Gold potatoes at my local grocers. It was a medley of tastes that swirled about in a perfect dovetail, and to borrow a phrase from Jay Rayner’s judging at Top Chef Masters, there was a lot going on, but I wanted to stay for the whole show. From the amuse-bouches to the mignardises, it truly was a masterclass in technique and flavours (don’t miss out on the Bottereaux!).
Midsummer House
Midsummer Common
Cambridge CB4 1HA
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