Dabbous, the first restaurant from former Texture head chef Ollie Dabbous, continues to impress the food critics, with Amol Rajan rating it as the most thrilling addition to the London dining scene for yonks.
Located in Fitzrovia, Dabbous is a joint venture between the chef and mixologist Oskar Kinberg, with a menu of small plates with seasonal produce and light, clean flavours at its heart.
Writing in the Independent on Sunday, Rajan is hugely impressed with the delicious food and friendly service at Dabbous, scoring it a near perfect 9.5 out of 10.
The Guardian‘s John Lanchester finds delicious, seasonal British food and cracking value at Ffresh at the Wales Millennium Centre, where chef Kurt Fleming is aided by one of the great heroes of modern British cooking, Shaun Hill.
The famous baguettes at Kêu, a Vietnamese sandwich bar, may sell like hot cakes, but its other wares aren't terribly impressive, according to the Sunday Telegraph‘s Zoe Williams, while the Times‘ Giles Coren is so impressed with Burger & Lobster he returns for seconds the very next day.
Writing in the Sunday Times, Lucas Hollweg says the Pig in Brockenhurst, Hampshire, is a charming place that serves great, unpretentious food.
The template for this student town's small treasure, Fitzbillies in Cambridge, should be on every catering college's curriculum, says Marina O'Loughlin of the Metro, while the London Evening Standards"s Fay Maschler says friendly staff and the optimistic energy of the operation at Karpo bring into reality some of that much talked about renaissance of King's Cross.
By Kerstin Kühn
Looking for a new job? Find your next job here with Catererandhotelkeeper.com jobs