Newspaper article The Evening Standard (London, England)

Food Spy

Newspaper article The Evening Standard (London, England)

Food Spy

Article excerpt

RESTAURANT BITES

Smart office types and girls-about-town devastated by the recent closure of the exclusive Drones Club on St George Street have some good news. The muchlauded Arbutus (above) in Frith Street, buoyed up by a string of accolades, is to open a sister restaurant on the site. 'It's going to be called Wild Honey,' an associate reveals.

'Wild because it'll be informal and Honey because that describes the quality of girls we want dining.' Food Spy hears that Jean-Christophe Novelli (below left) is gettingflack from environmentalists for his love of Indian takeaways.

Food Spy's eco-warrior consultant explains: 'We don't have a problem with him ordering an Indian takeaway,' he says. 'It's just that he insists on ordering them from the Brilliant Restaurant in Southall. Given that he lives in Hertfordshire, it seems a little crazy, and they must be cold by the time they get there anyway.'

Locals and fans of Notting Hill's Geales are nervously awaiting this month's reopening of the restaurant, which is one ofLondon's oldest, dating back to 1939.

'It's been bought by Mark Fuller (left),' one crusty resident tells Food Spy.

'We hear he's rather into the footballers' wives scene and is opening a champagne bar on the ground floor, which is the most terrifying prospect I can imagine.' Police investigating the recent incident at Zizzi on The Strand, where a Polish man grabbed a knife from the kitchen, jumped on to a table and removed a key part of his anatomy, have come across an interesting clue.

'We are told "zizi" is French slang for winkie,' a police source reports, 'which might be why he chose it. We're warning other Zizzis to be on guard for cop

ycats.'

THE NEXT BIG THING...

Tristan Stephenson, bar manager of Fifteen Cornwall, predicts...

'People are always talking about seasonality when it comes to food, but what about cocktails. I've been sourcing local ingredients in the months when they are at their best and it makes for some great mixtures. For example, I do a Mary Martini made of muddled rosemary, Polish Zubrowka bison grass vodka, chilli sauce made locally and Cornish apple juice - and it's been going down a sto

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