dines at the Square...

I adore the Square - the staff are warm but the service impeccable; the food excellent; and I'm assured of a good evening. I haven't written about the Square before, but conscious of my posts on poorer experiences recently, I really wanted to share the restaurants I love.  It was lovely to return to familiar surroundings, to see Cesar the charming manager, and Reynaud, the sommelier.

dines at Pierre Koffmann's...

Age has its drawbacks, but it also brings its rewards. I'm lucky enough to have eaten in each of Pierre Koffmann's London restaurants - one meal at La Tante Claire remains on my favourite five meals of all time. Pierre now presides over a lower key restaurant at the Berkeley Hotel, and remains on my list of favourites. As I was organising a lunch to meet my new chum Charlotte Lynham and we had lots to discuss, I wanted a room which where the food would be delicious, but where conversation could flow. Frankly, I rarely need an excuse to go back to visit Monsieur Koffmann, and so the booking was duly made.  

dines at the Cheyne Walk Brasserie...

We were introduced to the Cheyne Walk Brasserie abut three years ago now, and eat here regularly.  But no matter how often I mention it, it appears no-one else is aware of it.  It's always busy, there's a fabulous wine list, and the steaks are cooked over a huge open fire in the restaurant.

It is elegant, stylish, and very... French...

lunches at The Hand & Flowers...

For absolute months now I've been looking forward to meeting up with fellow blogger ElizabethonFood at the Hand & Flowers.  Elizabeth and her lovely husband, Xavier, had been there before and we were all very excited to catch up in convivial surroundings!  Could the Hand & Flowers ever live up to those expectations?

dines at Tsumami...

As much as I love my dear Michelin chefs, the place I eat the most in London is undoubtedly Tsunami.  There is something terribly comforting about finding a good local restaurant, who always greet you with warmth, and where you trust the chef implicitly.

I don't say the latter lightly - if you're going to eat raw scallops or sashimi, you need to be confident of the kitchen's sourcing.  I'm often frustrated by diners who complain about the prices at their local Japanese restaurants - sushi grade fish and shellfish does not come at a knockdown price.