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As the new year begins, , now open on Holland Park Avenue, will serve £1 half pints with any ramen, including the signa...
05/01/2026

As the new year begins, , now open on Holland Park Avenue, will serve £1 half pints with any ramen, including the signature classic shio ramen for £10.

Backed by the .nottinghill team, the Robin’s Ramen residency is led by Head Chef . The menu draws on the same producers and focuses on comforting bowls, including a chicken shio ramen with chashu pork belly and ajitama, alongside duck ramen with duck wonton, confit leeks and yuzu, beef ramen with braised tongue and chilli oil, and a beef mazesoba. A weekly special ramen will showcase standout ingredients from Supermarket of Dreams.

The £1 beer-with-ramen offer will run throughout January, with Robin’s Ramen at Supermarket of Dreams operating until 31st of March.

We are off for our Christmas break and we will be back on the 2nd of January. Have a wonderful festive period and a Happ...
24/12/2025

We are off for our Christmas break and we will be back on the 2nd of January. Have a wonderful festive period and a Happy New Year 🎄🧑‍🎄

📸📍 The Connaught Hotel

Christmas at .sg is about time and restraint. From a 36-hour brined turkey and long, slow smokes to sides built on tradi...
22/12/2025

Christmas at .sg is about time and restraint. From a 36-hour brined turkey and long, slow smokes to sides built on tradition and patience rather than shortcuts, it’s the perfect moment to celebrate community, collaboration, and craft.

With Chef at the helm, Burnt Ends becomes a festive powerhouse of BBQ, where the season comes alive on the grill.

Brodetto Di Pesce - Shellfish with Tomato BreadRooted in humble fisherman’s origins, the dish Brodetto di pesce was born...
19/12/2025

Brodetto Di Pesce - Shellfish with Tomato Bread

Rooted in humble fisherman’s origins, the dish Brodetto di pesce was born on Italian Adriatic fishing boats as a way to cook small or unsold fish with condiments carried on board.

The new menu by features a reimagining of the classic dish, drawing on tradition, and showcases a Shellfish stew paired with tomato bread.

Brodetto Di Pesce - Shellfish with Tomato BreadRooted in humble fisherman’s origins, the dish Brodetto di pesce was born...
19/12/2025

Brodetto Di Pesce - Shellfish with Tomato Bread

Rooted in humble fisherman’s origins, the dish Brodetto di pesce was born on Italian Adriatic fishing boats as a way to cook small or unsold fish with condiments carried on board.

The new menu by features a reimagining of the classic dish, drawing on tradition, and showcases a Shellfish stew paired with tomato bread.

We are excited to share that Chef of has been awarded International Best Chef by the Identità Golose Guide 2026. His w...
15/12/2025

We are excited to share that Chef of has been awarded International Best Chef by the Identità Golose Guide 2026.

His work continues to redefine the global culinary landscape, and this recognition highlights not only his mastery but also his vision, individuality, and relentless creative pursuit.

Kudos to Jeremy and the entire Ikoyi team on this achievement.





In the heart of Mayfair, , the three-Michelin-starred restaurant, is beautifully decorated for Christmas and offering a...
12/12/2025

In the heart of Mayfair, , the three-Michelin-starred restaurant, is beautifully decorated for Christmas and offering an exclusive seasonal menu.

Experience artfully crafted dishes made with the finest winter produce, personally selected by .

The restaurant will be open on Christmas Eve, Christmas Day, and New Year’s Eve.

We caught up with Chefs and of to hear about their festive favourites:Favourite holiday memory:”Our wedding anniversa...
10/12/2025

We caught up with Chefs and of to hear about their festive favourites:

Favourite holiday memory:
”Our wedding anniversary is on December 13th, so this period is especially festive for us. Once the season ends, we often go to Brazil for food, family, and the beach, but last year we went to Japan and that was sensational.“

Traditional festive recipes:
”Charlie’s grandma always makes sausage rolls and trifles for Rafael, they’re his favourites. Rafael’s mum makes a cold chicken pie and a passionfruit mousse. In our home, Turkey is reserved strictly for Christmas, it doesn’t appear any other time of year.“

Unique festive touches:
”Brazilian Christmas food is usually served cold, gammon with roasted apple, passionfruit mousse and it’s wonderful to share these traditions.“

Guilty pleasures:
”I like to enjoy a Negroni with sloe gin, which I make myself, the perfect festive drink!“

“I’m looking at how watches fit into working in the kitchen. I’ve realised it’s actually quite a nice part of the outfit...
08/12/2025

“I’m looking at how watches fit into working in the kitchen. I’ve realised it’s actually quite a nice part of the outfit. You’ve got the chef jacket, the apron, then, after the knives, my watch is probably one of the most used pieces of equipment. You can’t do this job without a watch.”, says at

Read Max’s story on of his love of watches.


Written by
Photography by and
Visuals by .jane.jones

Give the gift of an unforgettable Koan experience this season; perfect for the person who already has everything..Discov...
04/12/2025

Give the gift of an unforgettable Koan experience this season; perfect for the person who already has everything..
Discover more and create a beautifully personalised Christmas gift card on website.
Reservations are now open through 31 March 2026, and bookings can be made directly online!
If your preferred date is fully booked, we invite you to join the waitlist - it is a magical season, after all. 🪄 🎄
For early access to future reservations and news on upcoming events, don’t forget to subscribe to their newsletter. Images by

03/12/2025

We are excited to announce, with Chef of .restaurant , the launch of his debut cookbook, Mexican Soul. On sale from April 2026, this profoundly personal project was written over a period of three years alongside his brother, Eduardo

Mexican Soul is Santiago’s most ambitious work to date, capturing two decades of extensive research and development, 17 years cooking overseas, and his relentless commitment to honouring Mexico’s abundant culinary creativity and generosity of spirit.

The book is divided into two parts:

Traditional Mexican dishes, made with Mexican ingredientsCarnitas, guacamole, ceviche, quesadillas, moles, with insights into the science of Mexican flavour and what makes the cuisine so distinctively delicious.

Globally inspired, universally accessible recipes
Tortillas made of masa from mashed potato, guacamole made from pistachio, chilli-flake macha and more, adapting and honouring the local produce and ingredients that celebrate the very core of traditional Mexican dishes.

Mexican Soul reflects Santiago’s commitment: To share the soul of Mexican cuisine with local love and a global heart.

Available to pre-order today via the link in bio.

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