March Newsletter

Hi Fellow Foodie,

The year seems to be rushing by; we will be officially in Spring, which signals warmer weather and a new season of great produce and delightful food.

So, what have I been up to since we last spoke?

Here are a couple of reviews: Bar Antione And breakfast at The Barley Mow. They were very different experiences, but both were enjoyable.

Bar Antione

Bar Antoine is a bar with very much its own identity. Yes, it’s the bar for Chef Yannick Alleno's Michelin-starred Pavyllon, and it is situated in the Four Seasons hotel, but this is no restaurant or hotel bar; this bar is designed to be a stand-alone bar with a story to tell.

If you’re as curious as I was, don’t worry – everything will become clear in the next ten paragraphs or so. I’m here to try out the new Ikigai cocktail menu created by the head of drinks, Michele Lombardi. I also look forward to exploring the extensive food menu while sipping some delicious cocktails.

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Breakfast at the Barley Mow

As a foodie, it will come as no surprise that one of the best parts of staying in a Hotel is waking up with the expectation of a fantastic cooked breakfast. It’s a lovely start to the day, but sadly, a cooked breakfast is a rare treat for me. So imagine my excitement when I was invited to the launch of the new breakfast menu at the award-winning Barley Mow in Mayfair.

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I have had time to cause chaos in the kitchen and added a few new recipes for you to try. 

I've also been out and about in Mayfair, including a lovely dinner and wine tasting at the Individual Restaurants rewards event at Piccolino's on Heddon Street.

As I mentioned last month, the Guinea Grill re-opened after a major refurbishment; I popped in the other day. As you can see from the picture, they have done an excellent job, and the new areas also include two beautiful private dining rooms.

I visited the recently opened  Farm Shop on South Audley Street. In addition to a farm shop, there is a butcher and a downstairs wine bar. I’m so pleased I did venture in and spent far longer than intended in the shop which showcases produce from Durslade Farm. I will write an in-depth review of the farm shop, but I should mention that the wine bar has glasses of wine starting from a respectable £5. Judging by the number of people in the Farm shop when I visited, it will be a success.

Latest News

The Cocochine

After a nearly six-month delay, The Cocochine, a new restaurant in Mayfair, is finally ready to open its doors on March 25th. It is a four-storey restaurant in Bruton Place, a collaboration between art dealer Tim Jefferies of Hamiltons Gallery and Sri Lankan chef Larry Jayasekara.

Chef Larry worked as head chef at Gordon Ramsay's Petrus and many high-profile restaurants.

The pair recently opened the Rex Deli deli, almost opposite the new restaurant. I popped into the deli recently, and it’s a food lover's paradise of homemade treats and sandwiches, presumably crafted from the kitchen at The Cocochine.

One warning: the black Americano I enjoyed set me back over £5, which I thought was hefty. Based on this, I’m guessing you will need to empty your piggy bank if you plan to visit The Cocochine but I think it might be worth it.

Arlington

Jeremy King's new restaurant, Arlington, has opened its doors. It used to be known as Le Caprice, a restaurant that greatly impacted the dining scene of 1980s London. It was a place where people from all walks of life could gather to enjoy tasty and affordable food in a relaxed environment. I’m told the new restaurant still has the same look and feel as the old one, and the menu includes some of the classic dishes from the Le Caprice days, such as bang bang chicken, crispy duck salad, and steak tartare. The new chef, Will Halsall, has created a menu with a range of options, including lighter fare like Eggs Arlington and a chopped salad, as well as heartier dishes such as haddock and chips, chicken Milanese, and grilled calf's liver and bacon. The prices are also reasonable, with mains starting at £19.75.

Niju Grill & Sushi Bar (formerly 20 Berkeley Restaurant)

The Creative Restaurant Group has announced that former restaurant 20 Berkeley will re-open as a new Grill & Sushi bar opening on 17th April.

Niju, meaning 20 in Japanese, will serve ‘Katei Ryori’ style cooking, which means ‘home-cooked food’. It might be “home-cooked,” but we are told the surroundings will be decadent, with a new bespoke sushi bar, updated innovative dining spaces, a beautiful private dining room, and a hideaway cocktail bar, Nipperkin.

 The Connaught Bar

For the first time, the iconic Connaught Bar has compiled a book that presents 100 of its elegant signature cocktails. These timeless classics have made the bar a regular in the world's Best Bars. The book includes stories and instructions on how to recreate the recipes, allowing readers to enjoy the same experience as they would at the bar. The Connaught Bar: 

Recipes and Iconic Creations will be launched globally on April 10th.

Gymkhana and Harrods Foodhall

2 Michelin-starred Gymkhana range of sauces and chutneys, as well as Butter Chicken Massala, biryanis, chaats, and naan rolls, are all available at their counter in Harrods Foodhall. It sounds like a great way to serve a 2-star Indian meal in the comfort of your own home. 

Alain Ducasse

If you are a fan of exquisite dining experiences. You can experience the three Michelin-starred Alain Ducasse at The Dorchester, where Chef Patron Jean-Philippe Blondet will serve some amazing dishes. If you plan to dine there on Friday 29th, or Saturday 30th of April, over the Easter weekend, you'll be in for a treat as Chef Blondet has created a special bespoke Lamb dish. You can pre-order a saddle/rib, shoulder or leg, and the cut will be carved right in front of you at the table. This delicious dish will be part of the Tasting Menu.

It's been a busy few weeks, and now I must sit in front of the laptop. I have several articles, reviews, recipes, and features to finish (or, in some cases, start), so keep checking the website. I promise they will be published soon.

Finally, I have been mulling over an idea that was suggested to me recently by a restaurant manager. I’m thinking it through and will ask for your feedback next month. How’s that to end on a cliffhanger?😀

That's it for today. I have taken enough of your valuable time, and as always, your support is much appreciated.

Have a lovely Easter, 

Martin,

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www.mayfairfoodie.com

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