Masala MargaritaGymkhanaLondonAn outstanding cocktail, full of character and perfectly balanced, often...|
Fried Metsovene CheeseZylia·ToufasLondonA pan-fried cheese from Metsovo, Greece, known for its semi-hard, smoky flavor.|
Ekmek PolitikoZylia·ToufasLondonA traditional Greek dessert featuring shredded phyllo pastry soaked in...|
SpanakopitaZylia·Grace DentLondonA savory Greek pastry filled with a mixture of cooked spinach, feta cheese,...|
Zuppa ingleseOrnella·Ed TempletonLondonAn Italian trifle-like dessert made with sponge cake, custard, and often...|
Penne alla vodkaOrnella·Ed TempletonLondonA pasta dish with penne in a creamy tomato sauce often made with vodka.|
Vitello tonnatoOrnella·Ed TempletonLondonA Piedmontese dish of thinly sliced cold roasted veal covered with a creamy,...|
Fried Sage Leaves with Heather Honey and ChilliTown Restaurant·Stevie ParleLondonA playful snack mentioned by the Michelin Guide, featuring fried sage leaves...|
Pork CollarTown Restaurant·Stevie ParleLondonAn incredibly tender main course featuring pork collar with delicious garnishes.|
CroissantBuvette LondonLondonA buttery, flaky viennoiserie pastry made from layered yeast-leavened dough....|
Lamb from Lake District Herd-wickRestaurant Gordon Ramsay High·James KnappettLondonBeautifully presented lamb.|
Asparagus from Loire valleyRestaurant Gordon Ramsay High·James KnappettLondonSourced from Loire Valley, mentioned with turbot.|