Articles — Marylebone Journal

FOOD PHILOSOPHY

Gianpaul Becci, owner of Casa Becci, on his relationship with food

FoodMark Riddaway12 April 2019Casa Becci

Q&A: CARLO SCOTTO

Chef-patron of Xier and XR talks about global influences, the importance of experimentation, and why he might be a bad Italian

FoodMark Riddaway10 April 2019Xier / XR

Q&A: KURT ZDESAR & JORDAN SCLARE

The owner and executive chef of Fucina on travelling, straddling multiple cuisines, and trying to tell Italians how to cook Italian

FoodMark Riddaway7 March 2019Fucina

THE WINE LIST

Sal Palomba, general manager at Aubaine, picks out his favourite from the restaurant’s menu

FoodMark Riddaway8 February 2019Aubaine

FOOD PHILOSOPHY

Igor Tymchyshyn, chef patron at Orrery, on his relationship with food

FoodMark Riddaway8 February 2019Orrery

FOUR: SCOTCH EGGS

A round-up of Marylebone’s best

FoodMark Riddaway8 February 2019

PARLOUR GAMES

The Journal visits Seymour’s Parlour at The Zetter Townhouse to hear the elaborate fiction that underpinned its creation

FoodMark Riddaway8 February 2019The Zetter Townhouse

SEASON’S EATINGS

The Montagu Kitchen launches its new menu

FoodMark Riddaway4 February 2019The Montagu Kitchen

FOUR: SPICED DRINKS

Four of Marylebone’s best winter tipples with a touch of spice

FoodMark Riddaway1 February 2019

THE WINE LIST

Dario Quadrano, assistant sommelier at Roux at The Landau, picks out his favourite from the restaurant’s menu

FoodMark Riddaway17 December 2018roux at the landau

FOOD PHILOSOPHY

Mark Sainsbury, executive chef of The Montagu Kitchen on his relationship with food

FoodMark Riddaway13 December 2018Hyatt Regency The Churchill

CALLED TO THE BAR

The Journal heads to Dan Doherty’s recently relaunched Royal Oak to find out if a pub can create genuinely good food and remain a proper boozer

FoodMark Riddaway6 December 2018The Royal Oak

Q&A: HENRY CHOW

The executive dim sum chef at Royal China Club on long apprenticeships, delicate dumplings and the art of making rice

FoodMark Riddaway4 December 2018Royal China Club

THE WINE LIST

Anne McHale, who curates the wine list at 108 Brasserie, picks out a favourite bottle from her menu

FoodMark Riddaway3 December 2018108 Brasserie

FOOD PHILOSOPHY

Ricky Williams of Boxcar Butcher and Grill on his relationship with food

FoodMark Riddaway26 November 2018Boxcar Butcher and Grill

FIVE: SOFT DRINKS

Drinks with plenty of sophistication but not a hint of booze

FoodMark Riddaway8 November 2018

Q&A: SYBIL KAPOOR

Food writer Sybil Kapoor on the differences between flavour and taste, and why the spoon you eat your porridge with really matters

FoodMark Riddaway24 October 2018

FIRE IN THE BELLY

Nuno Mendes and Richard Foster of Chiltern Firehouse on local ingredients and global influences

FoodMark Riddaway5 October 2018Chiltern Firehouse