Restaurant Reviews

Exclusive guide to the best restaurant reviews around the world, independent reviews from award-winning travel writers

YOPO Zaytoun Reviewed. Discover Delicious Levantine Hedonism at The Mandrake.

12/08/2026 by .
Andy Mossack eats at YOPO Zaytoun and takes a deep dark dive into worshiping the olive, tasting sublime Levantine flavours and schmoozing with fantastic fashionistas.

Andy Mossack eats at YOPO Zaytoun and takes a deep dark dive into worshiping the olive, tasting sublime Levantine flavours and schmoozing with fantastic fashionistas.

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ADAM HANDLING Launches HAME

ADAM HANDLING Launches HAME

Chef and restaurateur Adam Handling launches Hame, a new food delivery and collection service, and the Scottish word for home – to offer a taste of his restaurant experience in homes in and around London.

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Andy Mossack  revisits ANGLO@TRADE  to sample the new menu.

ANGLO@TRADE revisited. Discover a Soho den of delight.

Andy Mossack  revisits ANGLO@TRADE  to sample the new menu.

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Thackeray's Restaurant

Thackeray’s Restaurant. Georgian splendour and excellent fare.

Thackeray’s Honesty menu is a bit risky for the house because of the considerable investment in presentation as well as the preparation of special dishes not on the regular menu.

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Kahani Indian restaurant

Kahani Indian Restaurant. Stunning fine dining food in Chelsea

Tamarind may well have its Michelin star, but Peter Joseph’s Kahani, already with 2 AA rosettes, will not have to wait very long for its own Michelin accolade.  A truly memorable Indian dining experience.

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Andy Mossack reviews Bustronome Voyage Gourmand, where you can enjoy dinner while touring London atop a red London double decker bus. Bus e1580301110824

Bustronome Voyage Gourmand. Discover London while deliciously dining on a double decker bus.

We had just rounded Trafalgar Square when the cheese was triumphantly delivered. A brie with a very tasty pear cooked in balsamic vinegar.

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Hans bar & Grill Opening 23 e1580146303472

Hans Bar & Grill. Discover and taste a delicious touch of Chelsea class.

In a welcome nod to old fashioned fine-dining theatre, Enrico carved the chateaubriand tableside, plating it with loving care alongside a grilled portobello mushroom and a generous square of crispy dauphinoise potato.

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