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Chef Mark Greenaway wins Prestigious award with first Cookbook

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Scottish cookbook by Mark Greenaway, ‘Perceptions – Recipes from Restaurant Mark Greenaway’ has won the ‘Best in World’ title at this year’s Gourmand Cookbook Awards in Yantai, China. To think that someone from Scotland was up against France’s ‘La Bonne Etape’ and Singapore’s ‘Octophilosophy’ by Andre’ Chang is truly inspiring.
Mark, who travelled to China to collect the award, said ‘when writing a cookbook, winning awards is the furthest thing from your mind. I really just wanted to write the best cookbook I knew I could. It was such a long journey to get to where I am, and find myself lucky enough to be in the position to write a special cookbook for Scotland. When you consider the title, I really couldn’t have wished for better subject matter, as it has been my feeling for many years now that the perception of Scottish food does need to change. We do such an amazing job of promoting produce all over the world, and I felt it was way overdue that we show the world what we do with it’.
Perceptions shows off what Scottish food is all about. Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
As one of the largest cookbook awards in the world and with entries from over 200 countries, Mark, the team, and his publisher Relish were delighted to be included in the final shortlist of seven books, in amongst some exceptional chefs with top ranking restaurants. To win this accolade however shows the impact that Scottish cuisine has globally.
Mark Greenaway Bio:
Mark Greenaway of Restaurant Mark Greenaway in Edinburgh was the only chef in Scotland to be newly awarded 3 AA Rosettes for Culinary Excellence in 2012, his commitment and drive place him in the very top tier of Scottish chefs.  Restaurant Mark Greenaway has held its 3 AA Rosettes every year since 2013, and has now been named number 13 in the UK by Square Meal in their 2016 list of the top 100 restaurants. It has also been voted Best Restaurant runner up in the Observer Food Monthly awards in 2013, 2015, 2016.
Mark is an ambassador for Scotland Food and Drink and played a key role in supporting the year of food and drink 2015. He works closely with Seafood Scotland and in March 2016 he joined them at the Seafood Expo North America in Boston.
In January of 2017 Mark appeared on BBC1’s Saturday Kitchen, and throughout 2015 Mark appeared as a weekly guest chef on STV Edinburgh’s The Fountainbridge Show. In 2014 Mark appeared live as a guest on BBC’s Newsnight and as a guest chef on Channel 4’s Sunday Brunch. In April 2012 Mark represented Scotland on BBC2’s Great British Menu and appeared again in the 2013 series. In early 2013, Mark mentored a group of teenagers from Linlithgow Academy in Scotland as they endeavoured to launch a healthy take-away business for Teen Canteen. This was filmed for a 3-part documentary series that was aired on BBC2 in November 2013.
2016 has seen the launch of Mark’s first cookbook, Perceptions – Recipes from Restaurant Mark Greenaway.  Featuring recipes that defy the often misrepresented reputation of Scottish cuisine, the philosophy behind the book is to challenge the perception of Scottish food forever by championing the world-class array of Scottish produce through fresh eyes, new techniques and beautiful recipes for the discerning cook.
Throughout 2014 and 2015 Mark was a weekly columnist for the Edinburgh Evening News and was a guest chef columnist for Scotland Now in September 2014.
With a passion for Scottish ingredients, Mark uses only the very best local, seasonal produce, transforming them with modern techniques. Mark’s signature style is desserts; a visit to Restaurant Mark Greenaway is an invitation to indulge in dessert.
Awards and Accolades
Gourmand Awards – Best Cookbook in the World in the Chef Category 2017
Scottish Food Awards 2017 – Best Contemporary Dining Destination
Observer Food Monthly Awards – Runner-up best restaurant in 2013, 2015, 2016
Square Meal – Ranked number 13 in the top 100 UK restaurants 2016
The AA Awards – 3 AA Rosettes for Culinary Excellence held since 2013
Notable Wine List – AA Guide 2016
Recommended in the Good Food Guide 2016
Recommended in the Michelin Guide 2016
i-On Food and Drink reader awards 2014 – Highly Recommended
Restaurant Magazine – Top 100 UK Restaurants 2014
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Chef Damian to open Gastropub with International theme

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It is not enough that one of our favourites, local Chef Damian Wawrzyniak, cooked with the fabulous Mary Berry, he is now spoiling us with the opening of  House of Feasts in Eye Green, near Peterborough, Cambridgeshire next month.

The 70-cover restaurant will serve a hearty menu with varied influences, according to Wawrzyniak.

He told Favourite Tables: “We will be serving an international menu with lots of meat dishes. The House of Feasts also has a large garden and we will be running BBQ’s and hog roasts in the warmer months.”

The current plan is to close the site (previously the Maccaloo gastropub) for refurbishment at the end of May to a grand opening on 9 June. Damian’s wife Alicja, an accomplished interior designer, will be project managing the refit and design concept working alongside him and head chef Dominik Pietrzyk.

Damian is a “local” chef hailing from St Neots, but with an international reputation. Early on in his career he worked at Noma in Copenhagen, at the London 2012 Olympics ran the Seafood restaurant and has recently taken restaurants from concept to successful launch in London together with a project at Park Royal London developing a culinary academy owned by the Maroush Group. He has also graced our TV screens cooking his now famous Babka, the brioche style polish cake traditionally baked at Easter, which he cooked on the BBC Two programme Mary Berry’s Easter Feast.

Favourite Tables first met Damian back in 2013, he was one of our first Chef’s Table interviews. Back then he had the vision to one day run his own restaurant, stating then that his restaurant would be a place where customers could find “honest prices and traditional flavours.” He had planned to open a restaurant at the end of 2016 and had investigated a number of options for funding even initially via a crowdfunding project. House of Feasts is for both Damian and Alicja a realisation of their dream with the pair financing the lease, refurbishment and rebranding of the restaurant themselves. Damian told us: “It was a long journey and the hard work will start now, but Alicja and I are looking forward to welcoming everyone to the House of Feasts in June.”

Favourite Tables is looking forward to visiting House of Feasts and catching up with Damian soon!


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“you have to hand it to some customers”

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“If you wanna have a meal cooked by a Michelin chef who’s gone out of his way to do food differently, not just copying the big boys, get your arse down to Brown&Bean,” says chef Anton Piotrowski. Oh and bring your hands, if the Evening Standard headline is to be believed


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‘For goodness sake, buy some plates!’ Masterchef winner’s new restaurant serves food directly onto diners’ hands

Chef Anton Piotrowski, BBC MasterChef winner and former head chef at the Treby Arms, where he won and retained a Michelin star for three years. commented: “Bad publicity is good publicity, I guess,” he says. “The proof is that Brown & Bean has been fully booked since we opened two weeks ago”. Anton and two close friends run the trendy Plymouth restaurant which has an a la carte lunch menu and two-course deal during the day plus a £45.00 nine-course taster menu in the evenings.

We do serve food on plates!!!


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It’s just for the first dish: “The rest of the eight courses are served on plates,” he exclaims. “That first course is called ‘how the chef tastes’ and it’s designed to make customers feel comfortable and relaxed. You eat it almost like you would treat a tequila slammer. It’s a burnt apple sauce with Szechuan pork, pickled white beetroot and radish topped with apple blossom that we put on your hand, then underneath there’s a plate filled with pork gravy, goat’s curd and dill oil with a bit of soft bread – you lick the apple off your hand then use the bread to wipe up the sauce.”


It’s not that different from eating fast food, he reckons. You don’t think twice about no plates at McDonalds or in KFC where the slogan is ‘finger lickin’ good’. “You’ve got many cuisines around the world that people eat with their fingers.


The restaurant now has international media, Radio and TV stations all scheduling to interview chef and even ITV’s This Morning have put in a call.




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Afternoon Tea at The Salt Room – Brighton

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The Salt Room Afternoon Tea

The Salt Room Afternoon Tea

Award-winning restaurant The Salt Room on Brighton’s seafront (recently included in the Sunday Times top 100) is pleased to announce the launch of their highly anticipated Afternoon Tea available from the 20th February.

Famed for locally sourced seafood and uninterrupted sea views, Afternoon Tea at The Salt Room plays to the restaurants strengths with captivating sweet and savoury offerings.

First, choose your tipple! Options include a variety of interesting JING teas, Roasted Bean Coffee Co. coffee or Champagne or a “Tea-Tail” cocktail for an added touch of luxe.

Then there are 5 options to choose from the Savoury Section including Truffled grilled cheese and Aged beef tartare & egg yolk jam sandwich – an innovative play on a traditional finger sandwich. Candy floss, Pistachio & raspberry Battenberg and a Rhubarb & custard macaroon are just a few of the treats on offer from the Sweet Section. Full menu below.



JING tea or Roasted Bean Co., 24.95

 Jing flowering tea, 26.95

 East London G & T, 29.95

Taittinger Champagne, 34.95



Crab Scotch egg

 Rockeffeller oyster

Truffled grilled cheese

Salmon & squid ink bun

 Aged beef tartare & egg yolk jam sandwich



Candy floss

 Plain scones

 House made clotted cream & strawberry elderflower jam

Chocolate pebbles

Pistachio & raspberry Battenberg

 Rhubarb & custard macaroon

Orange & yuzu posset


To book please call 01273 929488 or book via Favourite Tables or www.saltroom-restaurant.co.uk
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The Salt Room in Brighton celebrates its second Anniversary in style

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February 2017 sees award winning Restaurant The Salt Room celebrating their second anniversary. Located on the Brighton seafront opposite the new i360 Tower The Salt Room focuses on delivering the finest seafood to the table.


Salt Room’s fruits of the sea

The Salt Room will be launching a brand new menu from the 16th February that boasts fresh and locally sourced seafood and some of the finest cuts of meat paired with delicate ingredients resulting in irresistible flavour combinations.

Fish Burger

Fish Burger

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Fresh Crab

The new menu will be divided into ten sections:

Snacks – Oysters – Raw Bar – The Starters – Crustaceans – Whole Fish & Share Dishes – Mains – Lobster – Meat and Side Dishes. With choices ranging from:

  • Seaweed Sourdough with Brown Crab Mayo and Tarragon Butter
  • Salt Cod Fritters with Whipped Smoked Cod’s Roe
  • Oyster served with shallot vinegar, verjus or horseradish and lime
  • Raw Beef with Cured Yolk, Sesame and Ponzu
  • Scallops in the Shell with Rosemary, Orange and Smoked Paprika
  • Bouillabaisse with Saffron and Red Pepper
  • Truffle Gnocchi with Mushrooms and Berkswell Cheese.

The now legendary seafood platter, ‘Surf Board’ will also be on offer from the new menu. Think oysters, langoustines, crab claws, clams and prawns garnished with wedges of juicy lemon and unusual sea herbs, all piled high onto a board for the table to share!

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Since it opened in 2015, The Salt Room have received several accolades and has been highly praised  in National and Regional press including Sunday Times Magazine, The Independent, Time Out, Stylist and many more.

The restaurant is owned by Razak Helalat who also runs the very successful sister restaurant The Coal Shed which opened nearly 6 years ago. Raz has teamed up with Head Chef Dave Mothersill whose cooking style has helped to define The Salt Room’s individuality, creativity and competitive edge.

Sharing Roast

Sharing Roast Lamb

“I’m absolutely thrilled to be going into our 3rd year in business at The Salt Room. Since opening nearly 2 years ago, we’ve continued to grow internally and constantly overcome challenges. This has helped us to remain innovative in Brighton’s continually competitive restaurant scene. I’m absolutely delighted with everything that we have achieved so far and am looking forward to the future of both The Salt Room and The Coal Shed.”

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First Newsletter of 2017

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Follow the link below for our latest Newsletter

  • Review some of the #bestrestaurants listed in 2016

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  • Follow us on #Facebook to enter the Valentines “Win Dinner on Us”

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  • Want to now where some Top Chefs like to eat.

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All this and Lady FT’s favourite Cookbooks here: Fab Tabs Newsletter



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The 2017 Annual Scotch Egg Challenge

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Now in it’s sixth year, the Scotch Egg Challenge has a serious following not only of Bar Snack enthusiasts, but some of the UK’s top chefs have put reputations on the line in the past. The 2017 event will take place at The Canonbury in Islington on 8 February and Favourite Tables will be popping along with our crack team of reporters and our world famous Scotch Egg sampling equipment, Lady FT….


Chefs taking part will include defending champion and last years winner, Calum Franklin of the Holborn Dining Rooms as well as Robin Gill from The Dairy and chef’s from the Drapers Arms.


Neil Rankin from Temper (who is on the judging panel for the Great Sausage Roll #RollOff) and Tom Anglesea from The Laughing Heart have also been confirmed. You can expect entries from a number of other restaurants and pubs across London and the UK.

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Judges for the event will include Fay Maschler from the Evening Standard, Ben Chapman of Smoking Goat and Kiln and Bob Granleese of the Guardian. Master of Ceremonies and compered will be Joe Warwick.


The closing date for applications had been extended to 7 January 2017 but we understand is now closed. You can get further information about this event by getting in touch with Kerrianne at guinea@youngs.co.uk for more details.

The Scotch Egg Challenge 2017 will take place on 8 February 2016 at The Canonbury, 21 Canonbury Pl, London N1 2NS

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East End “Pie and Mash” comes to Cambridge

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Head Chef at the  Cambridge Chop House Chef Andrew Skipper, known as ‘Skip’ to friends will be opening Skip’s Pop Up Pie Shop in the upper shop part of the Kings’ Parade site whilst the main restaurant (downstairs) is being refurbished.



Running from the 9th till the 13th of January and serving traditional East London style Pie, Mash and Liquor (or gravy for those who are not aficionados of the parsley and eel stock “liquor” sauce)

Skip who grew up in Ely but lived in East London for three or four years, used to once or twice a month on days off visit pie ‘n’ mash shops, his favourite was Manze’s.

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Established in 1902 Manze’s is now world famous and a favourite with the likes of David Beckham and also boasts some famous visitors/helpers including Chef Heston Blumenthal


The Cambridge Chop House is part of Cambscuisine, a group of independent restaurants in and around Cambridge, which includes the Smokeworks, the Millworks and the St John’s Chop House.

Executive Head Chef, Sanyi Kiliti, said: “When Andrew spoke to me about his ideas for the pie shop, I immediately thought it was brilliant and perfect for Cambridge during the colder January period”. He added “everyone loves comfort food, and you never know, if it goes well we might even consider opening a permanent pie shop!”


The Steak and Ale pies will be made using a local real ale from the Milton brewery at Waterbeach just 6 miles from the restaurant.


Chicken and Mushroom pie as well as Sausage and Mash will be on offer along with some fine wines by the glass and a selection of local real ales such as Justinian from the Milton Brewery.



No bookings, just turn up!


Skip’s Pop Up Pie Shop will be at The Cambridge Chop House, 1 King’s Parade, CB2 1SJ from January 9 to 13, 10 am to 10 pm.

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The Great Sausage Roll Off, a date for the diary

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The now annual Sausage RollOff will take place on Wednesday January 25th at the venue that is now synonymous with fine Artisan baking events, The Red Lion in Barnes.



And Favourite Tables will be there again this year to capture every pastry crumbling moment. Now you may think this is just a bit of silly fun, but not so as is proved by the calibre of the judging panel consisting of Mark Poynton, chef-patron of the Michelin Starred Restaurant Alimentum in Cambridge, Daniel Doherty, chef-director of the highly acclaimed Duck and Waffle in London and Neil Rankin, chef-patron of London’s Temper Restaurant.

Some of the top flight chef’s that took part last year will be returning to put reputations on the line once again. Some familiar “favourite tables’ locations (check the website) will be mincing finest pork and adding secret ingredients to try and win the title and the Golden Sausage Roll


Last year saw Phil Harrison from The Anglesea Arms lift the trophy, winning with his Pheasant and Black Pudding sausage rolls served with a turnip dip.

the-winner winning-suasage-rolls

Ollie Couillaud ,who was then at Sams Of Brighton came second


Melissa Cole, Beer Expert and Writer will return as master of ceremonies and will again pay particular attention to the quality of the Puff Pastry the chefs deliver. All together now… “nobody likes a soggy bottom”


Here’s hoping we get to sample a few of the creations entered, together with a pint or two of Fullers London Pride and that not too many resemble…..sorry Greggs

Sausage-Roll- from feature


Chefs who want to put their skills to the test can enter by visiting – ENTRY FORM

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What is FirePod

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On our recent visit to the Taste Of London held at Tobacco Docks in East London we came across an innovative product that was conceived high in the Italian Alps. The Firepod is a gas-powered stone-baked pizza oven. It’s portable, easy to clean, and makes perfect pizzas in minutes. But this magical piece of kit is much more than that!  If you’re not in the mood for pizza, simply replace the stone with a griddle for cooking sausages, pancakes and the like. You can even use it to boil a kettle for a cup of tea. How versatile is that? Coming very soon is a Lava Stone which can be used in situ, or heated up and taken to your table for cooking on.

griddle lava-stone-1 uses-5 hot-rocks


The evening of our visit it was very cold in London. However, the guys on the FirePod stand were very enthusiastic about these colourful little ovens. We did suggest that they may think about having a couple running to warm the cold night air…and give away a few “perfect pizzas”


‘Anyone for pizza?’ is a question that’s rarely answered with a no, but, more often than not, we’re presented with a disappointing, doughy wedge. It doesn’t have to be this way – just take it from David Coward and Tim Henderson, Firepod creators and pizza lovers.  Ski instructing in the Italian Alps, David noticed how often colleagues and customers would skip a four-star fine dining in local restaurants and head out instead for a pizza. Why was that? Why are those pizzas so irresistible?  He made it his mission to find out.

He discovered three things: Firstly, of course a great pizza needs great ingredients. Secondly authentic pizzas get their uniqueness from the use a real stone oven base, and finally each pizza must be baked in roaring hot temperatures. With that information at their fingertips, David and Tim teamed up with an award-winning Surrey based product design company. After two of years of designing, testing, modifying and perfecting, The Firepod emerged. Having a porous stone base FirePod absorbs moisture giving you that sought-after crispy crust. As for temperature, the innovative design can achieve the needed 600°F – 650°F (not hotter as is often believed, the dough needs to time to rise in the oven) for perfect pizzas whereas a regular household oven reaches only around 400°F.

Lady FT is hankering for one – so it won’t be long before it’s in FT Towers…….

If like us you are captivated by this neat product and you want to assist FirePod get off the ground, why not help them with their Kickstarter program. The team are ready to go and looking to start shipping early 2017. The funds from Kickstarter will help accelerate matters.

You can find out more here: https://www.kickstarter.com/projects/18616555/the-firepod


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