Bibendum Times recently chatted with S Rafael Cabezas Castro, Sommelier at SUSHISAMBA about some of the challenges, and surprises, they found after their first few months after opening.
SUSHISAMBA is a sensation Stateside, with their Japanese-Brazilian-Peruvian cuisine and music with locations from New York to Las Vegas. Three months ago, SUSHISAMBA opened up their first restaurant in London. On the 38th and 39th floor of the …
by Gareth Groves
Terroir is a very common word in the world of wine. A French concept with no obvious direct translation into English, it is adept at wriggling out of attempts to define it. Intrinsically linked to soils, climate and the effect of the environment on the taste of a wine, it can perhaps be imperfectly summed up as a ‘sense …
by Gareth Groves
Marcus Wareing does not need another job. He has a full-time one at his eponymous restaurant at The Berkeley Hotel as well as various media commitments and the kitchen at The Gilbert Scott at the St Pancras Renaissance Hotel to look after. More hands on than some of his fellow big name chefs; he is still very much a working …
By Rob Pickard
The recently opened St Pancras Renaissance Hotel is quite a sight, set within one of London’s most iconic landmarks, this 5 star hotel is now one of the leading hotels in the city, and hailed as the city’s most romantic building. Originally opened as the Midland Grand Hotel in 1873, it was designed to …
by Gareth Groves
Ask most foodies what they are looking for in a great pub and the answer will not be ‘space to park an overpriced and oversized pram’ but such are the recent changes in my life that such a space is now a prerequisite for any lunch booking.
The problem is ‘family friendly’ pubs are all too often long on …
by Gareth Groves
Let’s cut to the chase: The Canton Arms in Stockwell, south London is a very good gastropub. Managed by a team who previously ran the show at Waterloo’s Anchor and Hope, it opened about twelve months ago to a barrage of press which mainly focused on its rather novelty foie gras toastie. No signs of those …
by Gareth Groves
The St John-isation of the UK dining scene is well documented. Where once Fergus Henderson ploughed a lone furrow of pigs heads and bone marrow, now those dishes appear on menus across the land. The gospel of Proper British Food has spread far and wide - and the world is a better place for …
by Gareth Groves
I’d make a rubbish restaurant review blogger. For a start, I’m useless with a camera and always feel embarrased when I do take photos in restaurants. I just feel bad stopping my friends from diving in to their scallops starter while I snap away merrily. All of which is my excuse for illustrating this post with a photo nicked for Odette’s website rather than …
By Jamie Ford
Quite rightly ‘Green Issues’ are increasingly on the forefront of people’s minds. Questions arise such as:
How can we be more environmentally friendly?
How can we make sure our lives and business’ are sustainable?
Has my chicken burger been organically farmed?
Sometimes it’s difficult to know where to start. So I took it upon myself to compile a list of tips that would help restaurants who were wanting …
By Denise Medrano, http://winesleuth.wordpress.com
In Italy, it’s commonplace to find enomatic machines in wine shops but the trend is still catching on here in London. There are only a few places I know of that have those machines on tap, so to speak. The Sampler in Islington and Kensington Wine Room being the two I can name off the top of my head. And now I can …
© 2013 Bibendum Wine Limited. All rights reserved.
