Had the most amazing mind blowing meal last night.
Indian tapas…… every single dish was full of taste and flavour… a taste sensation. Beautifully presented and served.
Staff were very friendly and informative about the dishes. Understood what we liked and advised accordingly. I could not pick out a favourite dish, but “must try” are the Fried Chicken, the Bhel puri, raw mango, tamarind, sev, yogurt, Butter garlic crab, seaweed papad and the samphire pakoras, date & tamarind chutney, chilli garlic mayonnaise.
Very reasonable prices and a lovely vibrant restaurant. Felt very at home and comfortable, could have stayed all evening.
A great Menu inspired by Lee Westcott with perfectly matched wines from sommelier Fred Marti together with excellent service this was indeed a fantastic dining experience.
A lovely friendly welcome and a nice glass of champagne while we looked at the menu and as in previous visits we chose the Tasting Menu but this time we also chose to have matching drinks I say drinks because it was a mixture of wine & saki .
After having some delightful snacks came the first highlight the fantastic IPA Sourdough bread with Marmite butter I’ll just say it’s amazing. Then came the first course of Dorset Char an absolute delight this was followed by the signature Cauliflower dish it’s just unbelievable what you can do with this vegetable.
This was followed by the highlight of th e Menu of Cod , calpots , chicken & black garlic such a fantastic dish next was the main course of Pork Collar , hospital cabbage & baked apple simply delicious. We then went for the cheese course it was a lovely selection of cheese which was matched with a Plum Saki .
Finally dessert of Sheeps yoghurt, apple & dill which finished a truly great meal. All the staff were very friendly & professional making our lunch very memorable & already thinking of returning very soon.
I do like the open kitchen and it’s amazing that despite so much going on to produce amazing food the kitchen was so quiet. I would definitely recommend a visit if you like modern food cooked to perfection & some great wine & service
Jahdre Hayward was born in Bermuda, at 15 he moved to the United States to live with his aunt and uncle while he studied culinary arts in Tampa Florida. When his studies were complete he moved to the UK and gained a commis job at The Savoy Hotel, London under Anton Edelmann, where he progressed quickly up the rankings to Chef de Partie. Jahdre`s employment in London and the Home Counties also includes Hanbury Manor, Rules Restaurant, the Oxo Tower, Novelli in the City and The Ritz.
Amanda Hayward was born and brought up in Essex and lived in the family owned traditional 17th century free house the Forest Gate Inn which is situated on the outskirts of Epping Forest and the charming market town of Epping. Amanda knew from an early age she was interested in cooking and after leaving school she took a place at Westminster College and trained to be a chef. She has gained experience in many fine restaurants in London and abroad including Simpsons on the Strand, London Capital Club, and then started her own catering company.
Jahdre met Amanda when they both worked at The London Capital Club. They travelled to Australia in 2003 and Jahdre worked briefly at Guillaume at Bennelong, Sydney Opera House whilst experiencing life in Australia. They returned to London for 3 years before migrating to Australia and settling in Melbourne. Jahdre worked as a sous chef at The National Gallery then moved on to become head chef at the Melbourne Wine Room followed by The Millswyn Restaurant. Amanda whilst in Melbourne went from being a chef to a waiter and after working at Grossi Florentino`s and Maze by Gordon Ramsey went on to work at Circa, The Prince and became assistant restaurant manager of the two hat restaurant.
After five and a half years in Melbourne and gaining Australian citizenship, Jahdre and Amanda decided to return to the UK to oversee the development of Haywards in the grounds of the family owned pub the Forest Gate Inn.
The restaurant was converted from an old coach house, stable and skittle alley. Amanda and Jahdre oversaw the whole process to create their dream restaurant, sympathetically restoring the buildings and retaining many original features. Haywards opened in May 2013 and has gone from strength to strength and both Amanda and Jahdre are passionate about continuous development and progression for the business. The Haywards kitchen garden is thriving and the restaurant has been working with a local bee keeper to keep some bee colonies and produce their own honey.
With Jadhre’s global background, our questions were many. Here are some of them:
Influences – now and then?
“My grandmother, with her love of food and family, was really inspiring and I used to love to watch her in the kitchen. The chef who has really influenced me is Brett Graham at The Ledbury. His passion for the industry and for sourcing quality local produce is something that we have adopted at Haywards. He is also passionate about his customers and our many conversations have influenced decisions we have made”
What are your views on the difference between Australian and British restaurant industries?
“There are quite a lot of differences between restaurants and food styles. All are positive differences, and in terms of gaining experience and developing my career, I feel very privileged to have worked in many great restaurants in both locations. Australian restaurants are often slightly Asian inflenced and there are many different products available and not so much emphasis on the seasons. Due to the warmer climates across the country there is more produce available year round. There is also access to beautiful and more unusual fresh fish such as snapper, barramundi (similar to sea bass and delicious!) and yabbies, which I love. However, here in the UK I really enjoy the fact that our native produce is seasonal and we can change our menus accordingly. We also have fantastic, quality British produce and our scallops are amazing!”
If you were not a chef – where would you be now?
“My career path was destined to been an aircraft mechanic but whilst studying, I took a part time job in a kitchen and my fate was sealed!”
Are there restaurants you would like to go to?
“If I am lucky enough to travel to the Far East again, I would love to dine at Sukiabashi Jiro, a three Michelin starred sushi restaurant in Japan. Another three Michelin starred restaurant is Michel Bras in France which is also high on my list.
Haywards Honey – what is your favourite honey dish?
“We have a beautiful dish on our menu described as Honey, Dill, Almond. It is a honey parfait garnished with honeycomb, bee pollen and dill ice cream”
A chef to work with – past or present?
“I would love to work alongside Michael Caines. I have dined at Gidleigh Park twice and really admire him for his determination, drive and skill” I saw that his latest venue Lympstone Manor is featured on favourite tables so I will be booking dinner there soon.
Finally – where are your favourite tables?
One of my favourite tables has to be The Ledbury in Notting Hill. Always an amazing experience and I love everything about this restaurant.
I also think The Artichoke in Amersham is a fantastic restaurant. They are gaining a lot of recognition but deserve more!
Finally, I celebrated my birthday just before Christmas at the Bildeston Crown in Suffolk. We had a wonderful stay and a really great meal in their restaurant so I am sure that they will go on to achieve great things.
Had been meaning to visit The Palomar restaurant for a while now to try a new type of cuisine from the heart of Jerusalem and I have to say I’m very glad to have done so.
It’s a small but very friendly place as you walk in they have a walk in service where you can sit at the counter and watch the chefs work but we were lead through to the dining area at the back which was very nice & cozy. Our waitress Olge was excellent asking us if we’d been before then took us through the menu advising us of how many courses from each section we should order.
We started with the Rip & Dip section where we had the most amazing Bread & dips along with Fish Falafel. We then had the special of the day which was a lovely dish that included White Crab Meat just stunning then onto the larger of the sharing menu dishes to which we had the amazing Octo-Hummus and the fantastic Jerusalem Mix with a side order of Josperised Aubergine plus a Fattoush Salad.
All the dishes have this delicate charcoal,nutty and slightly creamy texture but taste delicious Now on to my favourite course of any meal Dessert and we weren’t let down in anyway we decided to go for the sharing dessert called a Jerusalem Mess which was fantastic but me being me I couldn’t settle for that and when I saw they had a Chocolate Fondue with Peanut Brittle I couldn’t resist and I’m so glad I didn’t it was gorgeous.
Definitely looking forward to returning soon and I would highly recommend this restaurant
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.
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 email@example.com for more details.
The Scotch Egg Challenge 2017 will take place on 8 February 2016 at The Canonbury, 21 Canonbury Pl, London N1 2NS
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.
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
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.
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.
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
Chefs who want to put their skills to the test can enter by visiting – ENTRY FORM
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.
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
Click Here for the latest Favourite Tables Newsletter
The Roster of Great Restaurants Continues to Grow
Now in their third year on Favourite Tables
Chef’s Table a very popular Read
Some great restaurants and gastropubs are “not on the high street”
#FTbadboys a fun Twitter Photo Competition
Coming soon FTbadboy Burgers and Sausage Rolls
It was in his native India where Chef Datta first discovered his natural flair for cooking and where his talents as a chef were first recognised. His career began as a young man in Delhi, where he became well versed in Indian culinary traditions at the PUSA Institute of Hotel Management.
His culinary journey continued as he honed his expertise at India’s prestigious Taj Palace Hotel. It was whilst here that he first received training in the more classical European kitchen methods and where he first began to develop his own unique Indo-European cooking style.
His restaurant and chef experience was further enhanced when he moved to study at the International College of Hotel Management in Switzerland. In Geneva, he worked for a time at the Metropolitan hotel. He then moved back to India, to the historic City of Jaipur, in Rajasthan to take up the Head Chef position at the Hotel Mansingh, followed by a stint as Executive Chef at the Hotel Maharani Palace.
Following a successful spell in Dubai from 1996 – 1998, Chef Yogesh arrived in London to take up a challenging position as Head Chef at Tabla restaurant in Canary Wharf, London. He was tasked with “turning round” this once popular restaurant. This he did and it was whilst there that his style of cooking became influential in its own right and was brought to the attention of successful local business man and regular customer Charles Hill. During 2000 the pair teamed up to open their own restaurant, Charles having recently acquired a suitable property in Chelsea. At the time the building was being used as a french style brasserie but had fallen out of favour with customers. The pair’s confidence of creating a success was helped by the history that the building had housed restaurants since 1953.
2002 saw the opening of The Painted Heron in Cheyne Walk and in 2012 it celebrated 10 years as one of London’s finest Indian restaurant with numerous accolades being bestowed including AA rosettes, best restaurant and best chef awards.
FT asked Chef Datta: What he felt about accolades and in particular his thoughts on Michelin Stars,
CD: Every chef and restaurant owner wants to know that they are serving customers to a high standard and that the customer is happy. The Painted Heron has always had great feed back and whilst we are listed in the Michelin guide a star is probably not something we could achieve, we’re not setup for that. Over the past 14 years since The Painted Heron opened, online and social media have played an increasing part in the types of feed back restaurants like ours receive. In the most part it has been very positive, however, talking directly with customers is still the best way to understand how they feel about the experience they have just enjoyed.
FT: You have lived and worked in some interesting cities around the world, why have you settled in London.
CD: London is just an amazing place to work as a chef and I have been lucky enough to be able to work with and influence many up and coming young chefs. Some of these have gone on to achieve great things here in the UK or even back in India taking what they have learnt back with them and changing local perceptions of dishes. Others have stayed with us here and are now in their 10th year cooking in London. Our Head Chef is someone I have known and worked with for nearly twenty years.
FT: When The Painted Heron first opened, the menu changed almost every day and the relationships with local suppliers was crucial. How has that changed?
CD: When we first opened, The Painted Heron was considered ground breaking and we were as far as Indian cuisine was concerned, with our daily changing menus and the freshness of the meat and fish we used. The menu development has now settled down and we are more influenced by seasonal focused changes now. However, the great relationships built with local butchers and fishmongers has continued and this helps us source incredible ingredients when they are at their best.
FT: You have talked about getting the best ingredients and the freshness of produce used in your menus, is there any foods that you won’t eat.
CD: Not really I will try most things and I think that is to do with the chef in me. However I’m really not keen on raw meat or fish. I much prefer eating well cooked and properly seasoned foods, adding the correct spice to enhance flavours. How food is cooked is very important to our style here at The Painted Heron. We have recently invested in a Josper Grill to add another level of flavour to the meat and fish we cook and also it allows us to create a “tandoor” feel to a wider variety of different ingredients that would be difficult in the traditional clay oven. New dishes are being introduced to the menu over the coming weeks including a Black Cod dish.
FT: So Chef, as with all our Chef’s Tables, we love to know where you like to eat when you have time away from the kitchen. So where are your favourite tables?
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About Favourite Tables
Our ethos is about places people love – always has been, always will be.
We know that most people choose where to eat based on recommendations from friends and family, a social interaction – a Social Marketplace
Favourite Tables is just that – our recommendations and reviews are from people who love where they go and go back to.
The popularity of each Favourite Tables restaurant is assured on the Social Marketplace and through the restaurant reviews they receive.
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