Favourite Tables

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Favourite Tables Top Ten Restaurants

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The Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits to the restaurant’s page on the Favourite Tables website. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook.

Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour, the Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find great places to eat. With the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience and Twitter for follows and re-tweets were added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants: 


Topping the list is the very popular – Adams Restaurant in Birmingham

Head Chef: Tom Shepherd’s recent Interview with Chef’s Table HERE

Tom Shepherd Profile Adams_001

 

 

The Top Ten UK Places People Have Wanted To Eat At:

 

1) Adams Restaurant – Birmingham   Screen Shot 2018-09-25 at 14.43.03

(http://www.favouritetables.com/restaurant/adams/)

Position Last Year – 03

2) Ynyshir – North Wales

(http://www.favouritetables.com/restaurant/ynyshir/) – Head Chef Interview HERE

Position Last Year – Highest New Entry

3) Romulo Cafe – London

(http://www.favouritetables.com/restaurant/romulo-london/) – Head Chef Interview HERE

Position Last Year – New Entry

4) The Dining Room at Chewton Glen – Hampshire

(http://www.favouritetables.com/restaurant/dining-room-chewton-glen/)

Position Last Year – New Entry

5) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/) – Head Chef Interview HERE

Position Last Year – 01

6) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/) – Head Chef Interview HERE

Position Last Year – 04

7) The Old Downton Lodge – Ludlow

(http://www.favouritetables.com/restaurant/old-downton-lodge/) – Head Chef Interview HERE

Position Last Year – New Entry

8) The Coal Shed – London Tower Bridge

(http://www.favouritetables.com/restaurant/the-coal-shed-london/)

Position Last Year – New Entry

9) Pale Hall – North Wales

(http://www.favouritetables.com/restaurant/pale-hall/) – Head Chef Interview HERE

Position Last Year – New Entry

10) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost) – Head Chef Interview HERE

Position Last Year – 05
A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Alchemilla – Nottingham (http://www.favouritetables.com/restaurant/alchemilla/)

The Hand – North Wales (http://www.favouritetables.com/restaurant/the-hand-at-llanarmon/)

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Chef Cyrus Todiwala sits down with Chef’s Table

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Cyrus Todiwala

 

Favourite Tables recently sat down with Bombay-born chef Cyrus Todiwala OBE the Chef Patron of the iconic City of London restaurant, Café Spice Namaste, and the eponymous Mr Todiwala’s Kitchen at the Hilton London Heathrow Airport Terminal 5. Heathrow is soon to be followed by a New Opening of the same name at the brand new Lincoln Plaza London in Canary Wharf.

Cyrus is a champion of the environment, sustainability and follows closely the ethos of his Parsee community to undertake good works for others. He recently launched the ground-breaking Zest Quest Asia, a student culinary competition designed to develop skills and raise the profile of Asian cuisine ably supported by wife Pervin Todiwala and the Master Chefs of Great Britain.

He is an Ambassador for The Clink Charity and Patron of the British Lop Pig Society. He appears regularly on BBC Saturday Kitchen, has written numerous best-selling cookbooks, and has his own line of hand-crafted pickles, chutneys and sauces.

With such a busy schedule we made the most of the time we had and fired off our questions…

 


 

Q: What would be your last dish (to eat) “the death row question”

CT: “Dhaan Daar Nay Vaghaar” — quite simply, Parsi-style daal with rice and caramelised onions and garlic. Or breakfast prepared by my wife Pervin.

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Q: Before you chose to be a chef did you have another career in mind?

CT: I would have wanted to get a degree into agricultural studies, I have always loved nature, plants and the soil.

 

Q: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

CT: Le Gavroche

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Q: Have you ever been presented with a dish/ingredient that you just could not eat and where was that?

CT: I once struggled miserably with fermented tarantula. It wasn’t the most appetizing, but I ate it, partly to look good…choke!

TarantulaDish

 

Q: Which city or country is the most innovative in terms of food?

CT: I feel it’s London. Here you find creativity and novel ideas everywhere, every day.

 

Q:  What is set to be the next ‘new’ ingredient? And which in particular interests you?

CT: These aren’t so much ingredients, but tastes and processes.  Umami and fermenting have certainly made a comeback. I’ve already run two master classes on them.

 

Q: If you could change any misconceptions about restaurants/restaurant food, what would they be? 

CT: There are so many misconceptions surrounding restaurants. Not all restaurateurs are making money hand over fist, and neither are we all ogres when it comes to staff welfare, which is sometimes what the media makes us out to be. In fact, restaurants have to work very hard to survive and landlords and councils need to be more considerate towards owners and operators.

Tough it may be, but it’s also true that the restaurant industry is open to people from all walks of life, and regardless of age, it can offer career opportunities. You could be starting out your career or making a change, or wanting to develop new skills. All the industry asks for is the right attitude, aptitude and the desire to work. The restaurant industry can help solve unemployment problems so long as Government is understanding and flexible with us. How? By taxing us less so we can be allowed to flourish.

Q: Have you been featured or would you like to be featured on any TV food programmes. Are these types of shows a good thing for the restaurant industry and chefs?

CT: I have been featured and would definitely like to be featured more. On whether these shows are a good thing for the restaurant industry depends on how well the programme is made and the light it shines on the industry. This is how impressions are made. Young people are either motivated or disillusioned by what they see, and producers have a role in seeing to it that the right message gets across. Chefs do benefit immensely from these food programmes. But the danger is they can also relay the wrong impression to young budding chefs, who then feel that getting on TV is an absolute necessity.

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Q: How important is a Michelin star? A growing number of chefs and restaurants have recently asked that they be removed, because of the pressure – your thoughts.

CT: It depends on how much you desire it. It’s this desire and determination, and sometimes desperation, for whatever reason, personal or professional, that can drive some to insane lengths. Michelin is a recognition of all round standards, though it has also become such a status symbol that some obsess over it, adding to the pressure. Perhaps some are giving it up because they discovered that they chased it for the wrong reasons, or perhaps misunderstood its core meaning. Maybe the fear of losing the stars is simply too great. On a personal note, the media and the industry do give great importance to it, to the extent, it seems that those who hold Michelin stars then belong to an elite club. But Café Spice Namaste has held a Michelin BIB Gourmand longer than any other in the Michelin Guide and we’re very proud of this. It means good value, good food. Maybe this is what most people are looking for today.

 

Q: What do you think about negative reviews?

CT: Unless totally justified, I think sometimes they’re not as honest as they ought to be. At times, reviews can be quite vindictive to the extent of destroying an establishment. But sometimes a negative review kick-starts the recognition of weakness and can drive one towards achieving excellence too. One incident, one bad interaction, or just one bad day for the restaurant or individual does not mean that the place is bad or that all staff are indifferent. So I think a review should be backed up by more than one or two visits.

 

Q: If you received a call from Buckingham Palace with a request for Chefs who have received an OBE to prepare one dish each for a Dinner for The Queen and a small group of visiting dignitaries, what would be your dish?

CT: I would still do what we prepared for Her Majesty during the beginning of her Diamond Jubilee tour, the “Country Captain” or Indian Shepherd’s Pie. I think that would stand out by providing a real cultural connection with India. It will help showcase how the very first spice influences weaved their way into Britain, leading to the current desire for spices and hot food. It would showcase Britain today as the most multi-cultural nation in the world where people don’t just mingle and live together but take part in one of the most important things in life — good healthy eating made using top quality ingredients!

 

Recipe2

 

Q: What is your favourite dish on the current menu that you have created in the past 6 months and why.

CT: “BEEF XACUTTI”. It’s always challenging to put this curry on the menu except if you are in Goa itself. Being one of the most intricate and labour – intensive curries it can let you down heavily. It is performing extremely well on the menu and is impressing diners as we had hoped it would, making all that effort that went into it worthwhile.

 

beef-xacutti

 

Q:  If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

CT: Oh, there are too many! The reason, moment, or event would play their part in my choice. For one, I would like to cook alongside a regional Italian master to showcase the similarity and the link to one’s Persian heritage. Franco Tarusho would be the most likely companion as his style of cooking is brilliant. Though retired now, I still have a very deep respect for this grand master. Having said that, Mr Mosimann is my hero and perhaps doing a selective menu with him would suit me very well!

 

Franco 220px-Anton_Mosimann_2011

 


 

My Favourite Tables  – Two restaurants I have visited and why?

 

Restaurant (1): Green Papaya, Mare Street, Hackney, London.

191 Mare Street, London E8 3QE, England. www.green-papaya.com

Well, we dine here more often than not. It’s the place for us to relax and chill, enjoy some good food and very friendly staff. We know the owner very well too. We’re never disappointed.

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Restaurant (2): Good Earth Cromwell Road.

Address: 233 Brompton Rd, Chelsea, London SW3 2EP. www.goodearthgroup.co.uk 

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Chef Stuart Muir of Dine Edinburgh talks to Chef’s Table

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Stuart Muir Dine

 

Chef Stuart Muir is the executive head chef at DINE in Edinburgh. He was born in Stranraer in 1969 and education at Stranraer Academy. His ambition at school: “I always wanted to be a chef. There was nothing else I ever really wanted to do”.

Growing up in is very remote part of Dumfries and Galloway and it’s untouched wilderness, he learned many skills that still serve him well today including how to tie his own Flies for fishing the local rivers for wild trout. His father would also take Stuart shooting for pheasant, duck, geese and pigeon on the nearby moors bring the birds home and hang them up in the families garage. He understood from an early age how to pluck and gut the catch and then alongside his mother in the kitchen the skills of cooking fresh game and fish. This upbringing forged his passion for local, seasonal produce that has been present throughout his career to the opening of his own restaurant, Dine in Edinburgh.

To this day he still holds the accolade of being the youngest Scottish chef to be awarded a coveted  Michelin Star.

Chef’s Table wanted to find out a little more about what other influences help space his menus today of classic brasserie style dishes with an emphasis on Scottish seasonality and locally sourced ingredients.

 


 

CT: Which Chef/s influenced you in the past? Who continuous to influence you now?

SM: For me, it’s always been Rick Stein for his love of seafood and travelling. His innovative dishes never fail to impress.

Rick Stein

 

CT: Which restaurant would you like to go to? (that you haven’t had the opportunity to visit yet)

SM: Eleven Madison Park in New York. Owned by esteemed chef Daniel Humm, its evolution in food and culinary experience has put it top of my wish list. I’m desperate to try the famed ten-course tasting menu.

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Website – https://www.elevenmadisonpark.com/

Facebook – https://www.facebook.com/ElevenMadisonPark/

 

CT: If you could change any misconceptions about restaurants/restaurant food, what would they be?

SM: Dining out and experiencing great food made with locally sourced ingredients doesn’t have to be expensive. When we launched Dine back in 2015 we saw this gap in the Edinburgh market so this has become what the restaurant is all about – affordable yet innovative seasonal fayre in relaxed luxury surroundings.

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CT: What would be your last dish (to eat) “the death row question” 

SM: Grilled langoustines with garlic butter and some crusty bread washed down with Charles Heidsieck’s Blanc des Millénaires

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CT: What is the one piece of kitchen equipment you could not do without and which would you never use or want to see in your kitchen? 

SM: I couldn’t be without my specialist set of knives and there are other’s in the kitchen I wouldn’t use or try.

chefs-knife-roll-bag-pure-leather-carry-case-wallet-chef-dexter

 

CT: What is your favourite dish on the current menu that you have created in the past 6 months and why.

SM: I am loving our hand-dived scallop starter dishes which comes in various incarnations. It’s also a customer winner too.

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CT: If for one night you could be invited to cook alongside any Chef past or present who would that be and why?

SM: It would have to be legendary French chef and restaurateur Georges Auguste Escoffier. He popularised and updated French cooking and his disciplined methods and techniques made him a modern cooking visionary.

Escoffier

 


My Favourite Tables– Two restaurants I have visited and why?

  1. Paul Tamburrini’s eponymous restaurant in Edinburgh is a blend of French cuisine and Scottish ingredients – it’s an exceptional experience for the diner and I love his passion for locally sourced produce, especially game.

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Website – www.paultamburrini.co.uk

2) Frog by Scottish chef Adam Handling in Convent Garden is another favourite. His technical skills coupled with inimitable cooking style makes for an outstanding experience.

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Website – www.frogbyadamhandling.com

 

Michelin starred Stuart Muir is executive chef and co-owner of the multi-award winning brasserie, Dine. www.dineedinburgh.co.uk 0131 218 1818

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Forget the Indian Summer, how about Christmas in a Tipi

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Have you planned your Christmas party or Christmas Dinner… No, a bit early?

Favourite Tables has been adding Christmas and even New Year menu’s to restaurant Showcase pages on our website for over 5 weeks now. Some locations are now reporting SOLD OUT days.

So with hundreds of menus coming across our desk every day and the Bah Humbug of “it’s only September” the ones that catch our eye are just that little bit special. Like Christmas in a Tipi from the team at The Maybush:

Christmas Tipi Evenings copy

 

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Look what we discovered in Soho…..

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We were recently invited to a “Private” event in a Soho basement. The only information shared with us was that multiple guests could interact at the same time…

Yes we were intrigued!!!!

It turns out that the creative team at Inamo Restaurants had invited favourite tables to the Interactive Private Dining/Event video games room…phew

To be found below the Inamo Soho restaurant (http://www.favouritetables.com/restaurant/inamo-soho/ )

Inamo has always been inspired by technology, great food, and interactive fun. The Games Room is the next stage in that evolution. A unique private area to the heart of Soho with its own bar and private dining options. Double wall projections span more than 150 inches, there’s a choice of over 150 games on popular games consoles, and up to 8 players can game simultaneously. Yes, it’s massive.

A fantastic fun and flexible location for kids and adults alike! A sneak preview video can be seen below showing the projectors in action.

 

For an evening with your colleagues or a birthday party with a difference, the Games Room is the perfect location. Featuring 2 x PS4s, 2 x Wiis, and Atari gold for retro games, with Chromecast & Apple TV, you can play, drink, eat, sing(for those of a Karaoke persuasion!), watch TV (e.g. live sports), and even project your own content onto the walls for a private presentation, screening, or just showing off your favourite images, videos & music. Perhaps just a games night taking on your mates at Fifa18 on one projector, and watching a live football match on the second, or Wii tennis and a Grand Slam?

Contact Maria, the Party Manager, by email to events@inamo-restaurant.com or call 020 7484 0500.

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The Five Fields

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This was a long overdue return to The Five Fields but I have to say it was definitely worth the wait as it turned out to be a truly fabulous evening. We’ve been here twice before but the last time was over two and a half years ago and I can honestly say it won’t be anywhere near as long before we’re back again.

Set just off the Kings Road and only a short walk from Sloane Square tube station is where you’ll find the restaurant. As you enter the restaurant you immediately get a lovely homely feeling along with a warm and very friendly greeting. As you look into the dining area you see the tables down each side are set out for couples where each person faces inwards. There are larger tables down the centre plus upstairs is a Private Dining Room.

Once seated we were treated to a delightful glass of Welsh Sparkling Rose from the Ancre Hill Estates. We also enjoyed some amazing snacks while we looked at the menu. On this occasion, we decided to opt for the eight-course Tasting Menu. It was then time to meet the wonderful sommelier Anna who it was a pleasure to chat to throughout the evening. Regarding our choice of wine, we said that we would like to just have a bottle than the matched wine option to which Anna recommended a fabulous Riesling Trocken from Germany which was an absolute delight and really matched each course nicely.

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Now onto the food itself and we started with a stunning Scallop with Tomatillo & Lime this was followed by a heavenly Lobster with Fennel & Lardo. These dishes were brought to us by our Spanish waitress Lourdes who was so friendly and professional and truly added to our magical evening The next two courses were equally fantastic.

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The first being an amazing Beef Tartare with Mushroom followed by a simply stunning Foie Gras with a Beetroot Brioche & Blackberries Before we got to the main course we had the pleasure of a beautiful Turbot dish which came with Seaweed & Garlic So now it was time for the mains to which there was a choice of two. One being Roe Deer served with Courgette & Potato and the other was Grouse which came with Pumpkin & Girolles. We decided to have one dish each and can honestly say they were both worthy of being the highlight dish of the evening as they were just amazing Before dessert we decided to opt for a cheese course which apart from one French cheese the rest were British & Irish. The cheese was nicely presented to us by our delightful waitress Lourdes.

 

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We then had a pre-dessert which was a fabulous Melon with Hazelnut & Orange. This led us into our last course a delightful dessert of Honey, Lemon & Tarragon and the Sweet Wine chosen by Anna a Vouvray from the Loire Valley matched the dessert beautifully. This brought an end to an outstanding evening where the food, wine and service were of the highest order and will definitely go down as one of the highlights of the year.

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Therefore I would highly recommend that you put a visit to this restaurant very close to the top of your list and as I said at the beginning it certainly won’t be very long before I return

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Tyddyn Llan our favourite Michelin restaurant

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Tyddyn Llan our favourite Michelin restaurant

“Tyddyn Llan was our first Michelin star restaurant and we go back at every opportunity. Delicious food, beautiful rooms and FOH, particularly Susan, always most welcoming. Love it!”

Mandi Szuplewski

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Tyddyn Llan Restaurant

 

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Favourite Five Go To Cambridge

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Our recent report on the must-try dishes in and around Brighton proved so popular that we are now doing the same for Cambridge and like Brighton we could not settle on just 5…

So here are some incredible plates of food we found in and around Cambridge. We picked the dishes that we wanted to try and all the pictures were taken with our iPhone7 plus with no filters used. All the Restaurants are #BestRestaurants on favouritetables.com

 

The first stop… Johnsons of Old Hurst

  • Fillet Steak

Just outside Cambridge in Old Hurst is a 100 year old family run farm. The farm also has a small petting zoo, with alligators (not so petting friendly) and Tearoom/cafe and a farm shop with its own Butchers. Around 18 months ago they opened Johnsons Steakhouse. All the meat used in the Steakhouse is reared on the farm and butchered on site. The beef is then Dry Aged over Rock Salt for 28 days. The dish we choose, A Fillet Steak that came with Double cooked chips and Beer Battered onion rings. A blue cheese sauce, flat mushroom and vine tomatoes.

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28 Day Dry Aged Fillet Steak – Johnsons of Old Hurst – Cambridge

 

  • Rolled Pork Belly

The Plough at Coton just south of the Cambridge city centre has some impressive accolades including Chef of the Year for Cambridgeshire. Our pick is the Glazed Pork Belly |Burnt Apple Puree | Smoked Mash | Seasonal Greens. A dish that is rightly very popular on the main menu. We were lucky enough to have fine weather on the day of our visit, so sat outside on the terrace. As we were not driving a quick tour around the extensive wine list, many available by the glass, was called for.

 

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Glazed pork belly – Plough at Coton – Cambridge

 

We Could not resist the Caramelised apple and pear crumble, with custard

Plough_Apple_Crumble

 

  • Super Tabboulah Salad with Chicken

Pumpkin | Honey | Grilled Tenderstem Broccoli | Nuts | Cous Cous | Cracked Wheat

The Millworks is on the River Cam in the centre of Cambridge. Housed in an old watermill the building has recently been completely restored and re-energised into an eclectic modern brasserie.

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Super Tabboulah Salad with Chicken – Millworks Cambridge

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  • Rhubarb Seabass (Lalbagh)

The Lalbagh restaurant is an Indian and Bangladeshi in the village of Bourn just 4 miles from the City Centre. A family owned restaurant that has achieved numerous awards for it distinctive menu. Our favourite dish Lalbagh Rhubarb Seabass | Pan Fried Fillet | Garlic | Spices | Sweet & Sour Rhubarb Puree

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Rhubarb Seabass – Lalbagh Restaurant, Bourn – Cambridge

We have to also mention the amazing Peshwari Champen starter, Lamb Cutlets | Garlic Marinate | Raw Papaya | Paprika | Fennel | Cream

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Tandoor Lamb Cutlets – Lalbagh Restaurant, Bourn – Cambridge

 

  • Seared Scallops

At The Three Horseshoes at Maddingley, it’s the Seared Scallop starter that is the standout dish served with Chorizo | Peppered Watercress | Salsa Rossa.

A picturesque thatched inn, The Three Horseshoes is nestled in an idyllic village just 3 miles from Cambridge city centre. We ate in the bar area (because our dog would be allowed in). The main restaurant was very popular on a Wednesday evening we visited.

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Seared Scallops – The Three Horseshoes, Maddingley – Cambridge

 

  • Marinated Monkfish

The Galleria Restaurant on Bridge Street sits right on Magdelene Bridge overlooking the River Cam and has a great view of the Punts gliding up and down the river (main picture above is from just outside) This dish is a stunning Marinated Monkfish Fillets | King Prawns | Basmati Rice | Chilli & Coconut Cream Sauce

We were informed that this dish has made it on to a popular tourist website as one of the best in Cambridgeshire and we would not argue with that.

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Marinated Monkfish with King Prawns – Galleria – Cambridge

Having seen the Sticky Toffee Pudding being delivered to a nearby table, just had to try and yes it was as good as it looks…

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Sticky Toffee Pudding – Galleria – Cambridge

  • Monster Ribs

The original Smokeworks is on Free School Lane right in the City Centre. This dish – “The Monster Ribs” is not for the faint-hearted. A full rack of Deep Cut St Louis Ribs with sides of Beef Dripping Mash | Sweet Potato Fries | Corn on the Cob | Cabbage Mustard Slaw (half racks are available for those of a nervous disposition)

 

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Monster Ribs & sides – Smokeworks – Cambridge

 

 

 

 

 

 

 

 

 

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Top Ten Most Popular Places To Dine

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Favourite Tables Top Ten Restaurants from the last twelve months has been compiled from the number of visits the restaurant’s page on the Favourite Tables website has received. This was then weighed against the social marketplace of active “Facebook” likes. More weight was given to restaurants with the most recent new likes on Facebook. 


Unlike some other “lists” which are compiled from single “Food Experts” comments or the hit and miss “drive-by” reviews some “Travel” websites favour. The Favourite Tables list has been formed from analysing the locations that were most popular with ordinary people using the website to find, great places to eat. Then the restaurant’s social media activity across Facebook, where real people “like” a restaurant because they genuinely had a good experience, is added as a rating.

The cumulative total creates a list of the most popular and best-loved restaurants:

Topping the list is the very popular 64 Degrees and Head Chef/Owner Michael Bremner

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The Top Ten UK Places People Have Wanted To Eat At:

1) 64 Degrees – Brighton

(http://www.favouritetables.com/restaurant/64-degrees/)

2) The Oxford Blue – Windsor

(http://www.favouritetables.com/restaurant/the-oxford-blue-old-windsor/)

3) Adams Restaurant – Birmingham

(http://www.favouritetables.com/restaurant/adams/)

4) Lympstone Manor – Exmouth Devon

(http://www.favouritetables.com/restaurant/lympstone-manor/)

5) Prevost – Peterborough

(http://www.favouritetables.com/restaurant/prevost)

6) House of Tides – Newcastle-upon-Tyne

(http://www.favouritetables.com/restaurant/house-tides/)

7) Randall and Aubin – London

(http://www.favouritetables.com/restaurant/randall-aubin/)

8) House of Feasts – Peterborough

(http://www.favouritetables.com/restaurant/house-of-feasts/)

9) Johnsons Steakhouse – Cambridge

(http://www.favouritetables.com/restaurant/johnsons-steak-house/)

10) Millworks – Cambridge

(http://www.favouritetables.com/restaurant/millworks)

A few restaurants have proved very popular recently and are just outside the Top Ten simply because they have only been listed for a short period so when looked at over the past twelve months the count of visits was lower.

Notably:
Beach House – South Wales (http://www.favouritetables.com/restaurant/beach-house/)

Barbecoa – London (http://www.favouritetables.com/restaurant/barbecoa-piccadilly/)

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The-Salt-Room2

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.

 

AFTERNOON TEA

JING tea or Roasted Bean Co., 24.95

 Jing flowering tea, 26.95

 East London G & T, 29.95

Taittinger Champagne, 34.95

 

SAVOURY (CHOICE OF 4)

Crab Scotch egg

 Rockeffeller oyster

Truffled grilled cheese

Salmon & squid ink bun

 Aged beef tartare & egg yolk jam sandwich

 

SWEET

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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