Tag Archives: London restaurants

#meatporn at Temper

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Perfect, perfect Elwy Valley lamb.

*Vegan spoiler alert – y’ain’t gunna like this*

Meat. Oh Meat! Oh bloody, dripping, dirty, dirty meat – she cries! Steak me up, throw me wantonly in the direction of the hog roast, slather me with bacon and sacrifice me on the alter of the Filet Mignon. Good things may come and go, but NOTHING remains as constant and perfect as wonderful, wonderful meat. Enter Temper – the latest beefy-brawny venture by the ‘Geek of Meat’ Neil Rankin, he of Pitt Cue Co and Smokehouse fame. Secreted away in an unlikely looking basement on Soho’s media agency-crammed Broadwick Street, overseen by a centrally placed, temple-sized charcoal barbecue, Temper is what the saliva in your mouth was made for drooling over.

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Caxton Bar & Grill at St Ermin’s Hotel

ImageThis is one of those “London is full of surprises” moments. In the relatively subdued and in-betweeny neighbourhood of St. James’s Park, which on this particular Saturday was prey to a marching black and white army of anti-Badger Cullers, sits the shiny newly refursbished, very smart and elegant St Ermin’s Hotel – once a notorious meeting place of secret agents and spies, now the third aquisition by Marriot’s “Autograph Collection” of independent, upscale hotels. James Bond meets interior design – my kind of den, really. And within this dazzling den, quietly ticking away, is the absolutely delightful Caxton Bar and Grill.

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The Riverfront at BFI Southbank – more Raspberry than Oscar.

Diner style...

It was perhaps not a great omen that I arrived at The Riverfront Bar and Kitchen with a giant grilled prawn perching perilously atop my head. Nor that I had previously eaten my weight in delicious grilled meats and fish balls at a Feng Sushi barbecue press event, but this – I am learning rapidly – is the permanently sated and stuffed-to-the-gills reality of life as  a “food journalist””. So to The Riverfront of the BFI Continue reading

The Great Mi-Steak – Le Relais de Venise L’Entrecote

Saucy little number.

Industrialist Henry Ford must have felt pretty chuffed with himself knowing his Assembly Line production method would lead to the consumerist revolution and propel the States into the stratosphere. The concept of Fordist assembly line production is simple enough: The motion of workers is minimized to the greatest extent possible. Each worker typically performs one simple operation. In the case of Le Relais de Venise, that simple operation appears to consist of drowning a perfectly innocent steak in a tidal wave of pigeon poo-coloured “special sauce”. Continue reading