Restaurant Story, London

To celebrate a special occasion, it seemed only logical to book into a Michelin Star restaurant for a top of the range fine dining adventure.

Previous experiences at Alain Ducasse at the Dorchester and Casamia in Bristol had been fantastic so on Hannah's birthday trip to London we booked in at Restaurant Story. 

Tom Sellers' opened Story in April 2013 and it didn't take long for them to gain their first Michelin Star. After whittling down our preferred list of eateries and doing a lot of research, there was still a buzz around this place and it seemed to be the restaurant of the moment. We had to get in here but getting a reservation can be tricky.

After three months on the waiting list, I received a call to say a table was available so naturally we snapped it up. Centered on the concept of story books, we were invited to bring our own story book with a written message from us inside to share. From this, we inferred that the experience was going to be a novel and unusual one, centred around a book such as Alice in Wonderland.  We were very excited to try this place out.

Finally, the highly anticipated evening arrived and we hopped on to the tube headed south of the river.

A short stroll from London Bridge station and right at the south end of the famous Tower Bridge, you might be surprised as you arrive at Restaurant Story which is housed in a strange small building akin to a small public library. Not at all what we were expecting.

Once inside, the restaurant is minimalist and spacious with a row of colour co-ordinated books at the far side. The kitchen is visible from every table in an open plan format and you can watch the chefs diligently crafting their dishes. We were warmly greeted before being seated at our table where a Charles Dickens book was waiting for us.

As an extra touch, the team at Story had left a wax sealed envelope on the table in which we found a birthday message for Hannah from Tom Sellers himself. 

We chose the 'Full Story' so we could get the complete foodie experience on offer and ordered our drinks.

To be honest we were disappointed with the beverages. Hannah ordered a glass of sparkling rose as she didn't like any of the cocktails on offer. I went for a Jon Cannon - Cherry Cola cocktail. Small would be putting it mildly. I fully understand that high-end establishments charge more for alcohol but when you spend nine pounds on a cocktail you expect more than a couple of sips for your money. The picture below is how the drink arrived.

The same can be said for the £15 glass of pink fizz which was just less than half of a champagne flute.

Not a great start.

Things picked up as the food arrived.

Not listed on the menu, we were delivered an unexpected range of little nibbles and canapes to get us started. The rabbit sandwich was a particular highlight as was the squid ink Oreo filled with eel moose.

Not long after we had finished our pre-starters the menu began.

Ocean, Sea and Coast

This course is split into three separate dishes.  The first was a dry ice Ocean dish which really made a theatrical statement as magical smoke poured over the table to reveal a beautiful surprise.  

The Sea dish was served on a huge block of ice to keep it chilled.

The Coast dish served two oysters in a vinegar dressing.

Additional course - Pea and ham soup
The entire menu was pleasantly punctuated with other surprise dishes which were not advertised on the menu. This course was probably the best pea and ham soup I have ever had.  Nicely balanced and refreshing, garnished with crunchy croutons and pretty edible flowers.

Bread and dripping
This was my favourite course because it was the kind of novelty we were expecting. We were brought an innocent looking candle earlier in the evening which turned out to be made of beef dripping. It started to melt and collected in the dish below.

With warm bread to dip, we were also given beef extract to mix in and a little pot of meat, it was a triumph.

Onion, apple and old tom
Although I am not a fan of gin, the onion had a very pleasant and pungent taste. A delightfully pretty dish. 

Scallops, cucumber and dill ash
Beautiful, delicate and exquisite.  I really didn't think I would like raw scallops but they were delicious. A great way to eat fresh seafood.

Heritage potato, asparagus and coal
Potato was the star of this dish.  So often the forgotten accompaniment, Tom Sellers gives the humble potato some well deserved attention.

Squid and stem tartare
Not my favourite dish as the texture was a little on the slimy side. 

Additional course - Brioche and four layer butter
Plain, parsley, truffle and foie gras layers made this butter something very special to spread over a steamy brioche bun accompanied by pickled cucumber.  

Herdwick lamb, sheep's yogurt and ramson
Not as memorable as the lamb dish at Casamia and I wouldn't say the dish stood out from the rest of the menu. 

Foie gras, wild berries and sorrel

The foie gras was served creme brulee style with croutons and discs of beetroot and berries.  

Additional course - Lemon cleanser
Sharp and clean to move us from savoury to sweet.

Pumpkin, burnt clementine and cardamom
A little bit of savoury meets sweet, this was quite an unusual texture.

Almond and dill
This was a strange one. It took a moment to move past the unusual texture and combination of flavours. Neither of us particularly enjoyed this.

Tea cakes

Along with the bill came two small chocolate tea cakes very similar to Tunnocks that were outrageously tasty! The hint of rosemary in there was a nice touch.

We were attracted to visit here as the story theme seemed like a unique dining experience. Eating at Restaurant Story is certainly a foodie adventure.  It pushed us out of our comfort zone.  We tried new things that we would never normally order on an a la carte menu and tasted new and unusual combinations of ingredients.

However, we felt that the story concept was confusing. There is no story. No link as far as we could see as to how story books related to the food. On reflection, the concept seems completely unnecessary.

The food speaks for itself without the need for any gimmicks like bringing a book along. The surprise dishes and the candle were a nice touch but there wasn't really anything unique about this place.

With there being so many dishes, some of them were great and others were not to my taste.
One thing that bugged Hannah, which she would like to mention, was that she didn't like a few of the 20 dishes either. This is only natural with a set menu and whilst she tried each dish, the waiter kept mentioning the fact she hadn't finished everything on her plate. The first time we laughed it off but after the fourth and fifth time, the running commentary on what she had and hadn't eaten started to wear a bit thin.

Restaurant Story was an odd, mixed experience with a confused theme that doesn't translate to the food.  Sure it is fine dining but we were led to believe, from the intrigue beforehand, that there would be some sort of extra twist that never actually transpired.  
There were hints to this such as the book on the table, the request to bring a book along and the wax sealed letter but this was as far as it went.

We discussed our evening and enjoyed a stroll down the south bank and across Tower Bridge to walk off our many courses.  London at night really is an underrated highlight. 

La Becasse, Ludlow

As you can probably tell from our recent blog posts, we certainly treated ourselves to some lovely meals on our family holiday.  

This was the case again on the way home when we decided to spend a night in Ludlow.

La Bécasse was the proud holder of a Michelin Star but sadly lost it last year. In their quest to regain the honour, chef Chris O'Halloran came on board. He, with the rest of the team, are offering one of the best dining experiences available.

We had booked to stay at a historic hotel The Feathers  (photo below) in the centre of Ludlow so we only had a short stroll down the hill to the restaurant. We had arrived in the town a few hours earlier than planned and La Bécasse were very accommodating in moving our reservation forward two hours earlier than we originally booked for.  

Like many places in Ludlow, the restaurant interior is traditionally oak panelled and timber framed adding to the atmosphere. From the moment we arrived we were made to feel special by restaurant manager Marc Antoine De Re and he invited us to have a drink in the upstairs lounge.  

Complete with beams and sloping floors, the lounge is a comfortable setting to begin the evening. Hannah promptly ordered a perfectly mixed Cosmopolitan and I went for a soft drink.

To go with our beverages were a quartet of bar snacks including sweet potato crisps, caramelised nuts, chilli popcorn and olives.  A nice few bites to prepare us for the meal ahead.

After being informed that our table was ready, we relocated to the downstairs dining room where they had placed us at a special table for our anniversary that allowed us to look out towards the rest of the restaurant and the kitchen.  

The dining room exudes luxury with oak panelling contrasted against areas of exposed brick.  Suede artwork of rich reds and oranges along with carefully crafted glass work adds to the feeling that you are somewhere special.

I ordered the Gourmand Tasting Menu to taste all the delights available whilst Hannah ordered from the dinner menu.  

Chef's Seasonal Appertiser:
To start we were brought small cones filled with salmon tartare.  It was light but full of flavour with a gentle hint of sweetness from a delicate créme fraiche.

A Tray of Warm Breads:
The obligatory bread was served warm in three different flavours.  The beer bread had a unique tangy aftertaste which made it my favourite of the trio. The Parmesan bread and walnut rolls also went very well with the silky smooth butter.

Amuse Bouche:
To further prepare us for our starters, we were served with a small cup full of sweet potato soup with basil ice cream.  The combination works a treat and the different temperatures sit nicely on the tongue.  

Ravioli:
My first starter arrived which consisted of lobster ravioli with scallop, tomato and spinach.  The server then poured over a creamy chervil veloute which gave the dish a depth of flavour.  Definitely the nicest lobster dish I have tried.

Ballotine:
My next starter was something I would not usually order were it ever on an á la carte menu but this is the wonder of the tasting menu. You end up trying things that you normally overlook when given a choice.  The ballotine had the distinct flavour of duck's liver, matched with free range chicken, cauliflower, marinate mushrooms and a port syrup.

Asparagus:
An asparagus risotto served inside a squid.  A new combination of flavours for me.

Lamb:
As Hannah didn't go for the tasting menu, she ordered the loin and confit shoulder of lamb. Pink and tasty packed with flavour. It was accompanied by baby onions, buttered vegetables and a thyme jus.  She was even happier when they left her a pot of extra jus... such a Northerner!

Wild Boar:
I have only had boar before and previously found it a little dry. However, this version was anything but.  I devoured the boar cheek and the bourguignon reduction in no time. This was easily my favourite course.

Chef's Pre-Dessert:
A fruity trifle with a tirimisu topping was delivered to us so we could cleanse our palettes in preparation for dessert.  The fruits were sharp against the cream topping and dark chocolate straw.

Chocolate:
To finish our meal we were treated to Chris O'Halloran's special dessert of bittersweet chocolate fondant, chocolate veloute, malt ice cream and cookie.  We were informed by our waiter that this dish won 'Britain's Best Dish' on the TV show of the same name. With an undertone of cinnamon, I can certainly see why. Rich and satisfying. 

After clearing our plates we asked for the bill but Marc has one more anniversary surprise for us in the form of little sweet treats which I think was a lovely touch as Hannah only mentioned it in passing to the waiter.  

The experience at La Bécasse was one to remember.  Not only for the good food but memorable for the best service we have ever received.  
The meticulous service was superb, La Becasse really look after us making us feel special and comfortable.

I am sure that the awards they deserve must soon await Chris, Marc and the team. 

Casamia, Westbury-on-Trym, Bristol

Last week saw the Wife and I depart from the North West on holiday to Devon so we took the opportunity to try some culinary delights on the drive down.

As it was our second wedding anniversary, Hannah and I decided to break up our long journey with a special evening at Casamia.

If you watch the Great British Menu then you may recognise the name Peter Sanchez-Iglesias.  He and his brother Jonray run Casamia with their parents, Paco and Sue, and have successfully transformed the restaurant from a local Italian to a modern, British food experience.  Their achievements were rewarded with a Michelin star in 2009 and subsequently, 4 AA Rosettes.  

The restaurant is discreetly situated on Westbury-on-Trym high street, hidden behind a set of gates.  It took us a moment to locate the restaurant but once we strolled up the path to the entrance, our sense of excitement grew.  The location makes you feel that you are entering a secret club and the mystery intensifies as you catch a glimpse of the kitchen through the windows on the way in. 

We were pleasantly greeted by Paco Sanchez-Iglesias and shown to our table. We definitely stepped into spring as the small dining room was decorated according to the season with large canvases of bluebell woodland.

The restaurant is open plan and the kitchen is part of the dining room so we were able to see the chefs busily working like a well oiled machine to the smallest of details on their dishes.  The beauty of the experience at Casamia comes from watching each dish be carefully and quietly constructed in full view.  To add to the experience, the food is brought to the table from the chef who lovingly prepared the dish and this is followed up by an explanation of the ingredients and the background to each course.

The menu (which would end up bringing our taste buds to life) was presented to us at the beginning so that we could keep track of what we were eating.




Seeded Leaven Bread, Jersey Cow Butter:
To start off the first of 10 courses, we were presented with freshly baked bread and creamy butter which was warm and inviting. The sommelier offered us the wine flight, however not being wine lovers (and because we had another 2 hour drive ahead) we opted for cocktails, Hannah chose a cosmopolitan and I chose a Kir Royale and a coke for later which were delicious.

Goats Cheese, Beetroot:
There may be only one in the picture below but I assure you we were given one each.  Hannah scoffed hers before I even had the chance to take a picture! The goats cheese was light and foamy, delicately balanced with a sharp beetroot jam base.  I love anything with goats cheese and this was the tastiest use of the ingredient to have passed my lips.

'Breakfast Egg':
Aerated scrambled egg, toast, black pudding, tomato, ketchup and pancetta all placed in a chilled egg and laid on a bed of grass.  
This inspired dish, which ended up being Hannah's favourite of the ten, packs an enormous amount of flavour into a small dish. Hannah likened it to the bubblegum in Willy Wonka - an entire English Breakfast in just a couple of bites! 

Spelt from Sharpham Park, Parsley, Garlic:
This bright green dish combines flavours I have never experienced before and offsets the fresh taste of spelt with sharp balls of vinegar and cider in the risotto.  

Spring Salad:
One of the prettiest of the ten and with over 30 different raw and cooked ingredients there is no better taste of Spring.  We were invited to eat the dish using tweezers which ensures you enjoy each flavour individually.  Each little morsel hits you with a different taste and enthuses you with thoughts of the season. For a salad this was a truly amazing dish, if only all salads were this exciting. From such tiny ingredients the flavours blew my mind. Ingredients such as a micro radish and spring onion mixed with old favourites like coriander and baby asparagus, this dish was almost too beautiful to eat... even the flowers and petals were edible!




John Dory, Cider Sauce, Greens:
The fish is cooked perfectly with the addition of sweet apple jelly and crushed walnut topping complimented by a smooth cider cream. The asparagus and samphire provided an extra tasty crunch too. 

Lamb, Allium, Mint, Potatoes:
My most memorable dish was the perfectly pink lamb, carefully sous-vide and served with a spicy parsnip crisp, dehydrated mint and flowered slice of onion.  It was a perfect plate of food and I would return just to have another portion.

Carrots and Thyme:
This dish is probably the most creative of the menu - described to us as a 'transition' dish between savoury and sweet. Hidden at the bottom of the bowl is a carrot sponge with dehydrated and caramelised carrot on top.  The chef then pours thyme ice cream, made with liquid nitrogen, over everything to create a fog which pours out the bowl.  A blend of cold and warm which really worked well together. As the ice cream melts the flavours come together and it tastes a lot like a sticky toffee pudding and cream. 

Blood Orange, Rosemary:
A refreshing collection of orange, crunchy mandarin, icy blood orange and rosemary cream cleansed my palate towards the end of the meal.  The slight taste of rosemary in the cream sits surprisingly well with the tangy naranjas (Edit by Hannah: oranges to you and I).

Rhubarb, Vanilla:
Finally, a smiling chef excitedly brought us a smoked Madagascan vanilla pod in a glass jar.  She explained that this is collectively the kitchen's favourite smell bringing back memories of childhood and the perfect end to the meal. She released the smoke and allowed it to waft over us before placing a rhubarb pudding covered with vanilla cream, scorched nuggets of meringue and juniper caramel wafer in front of us. Another delightfully light dish, not overly sweet, to leave us perfectly full and satisfied. 

Casamia provides not only memorable food but a unique and exciting food experience. The Sanchez-Iglesias brothers make food a science, however the technicality of the dishes doesn't overtake the food itself.  It is, by far, the best meal I have had the pleasure to enjoy and the family are taking this restaurant places.  I have no doubts that more Michelin stars will follow. It felt like we'd had a life changing meal at a place which is yet to be discovered, who knew that food could taste this good from everyday ingredients?!

There are not many places like this one. Definitely worth a visit and the poshest motorway stop we've ever had! No more Little Chef from now on...