New Restaurants in London – October 2014
We’re well into October now and that means the weather will soon be putting the kibosh onto most outdoor activities (if it hasn’t already done so). Of course, you may be a fan of al fresco picnics in the snow and treks in the lashing rain, but we are not so keen!
Despite our aversion to the cold and wet, we’re not planning to go into hibernation for the winter; we’re just going to change what our excursions involve. As it’s not a proper day or night out without excellent food, here are some of the newest restaurants in London. What better way to spend a dreary day than indulging in some delicious food and drink?
We love the concept behind Ethos on Oxford Circus; choose what you want to eat, create whatever combination you fancy and pay according to the weight of your plate. Once you’ve chosen and paid, you’re free to sit in or take-away. Don’t let this fool you into thinking it’s a fast food joint; the interior of Ethos has been created using very inviting chrome and white marble. It’s excellent food with as little or as much time investment as you prefer. What’s more, it’s entirely meat-free. Hyderabadi scotch eggs, BBQ “ribs”, cake balls or the weekend brunch extravaganza – which aspect of Ethos will you enjoy first?
48 Eastcastle Street, London, W1W 8DX Telephone: 020 3581 1538
Fresh farmed and foraged is the idea behind the Gladwin brothers’ latest venture, Rabbit, on Chelsea’s King’s Road. The vast majority of the produce comes from the family’s own farm in West Sussex. Unsurprisingly, given the name, rabbit features heavily on the menu, but the frequently revised menu will prevent any risk of boredom. The menu currently features venison carpaccio, rabbit ravioli and a brussels sprout, hazelnut, cheddar and apple salad.
172 King’s Road, Chelsea, SW3 4UP Telephone: 020 3750 0172
The latest in experimental dining by Kitchen Theory, Nattura will bring Nordic cuisine to London diners who are quick enough to grab a table before it disappears in December. The Michelin-trained chefs have been working hard to prepare a menu based on Nordic culture and its close relationship with nature. The six-course experimental dinners will be hosted every weekend until December and are definitely something to be experienced. The menu evolves weekly, but think pickled fish with seaweed, seasonal game, leek soup, goat’s cheese crème and green apple and chocolate mousse. If you want to learn more, Kitchen Theory have cited the New Nordic Cuisine Manifesto as a major influence.
Maida Hill Place, 4 Fernhead Road, London, W9 3ET
cushion the impact provides award winning personal and virtual assistance and customised lifestyle management for hard working and hard living individuals and small business owners. We know there aren’t enough hours in the day, so let us help you live an organised, efficient, & fulfilling life. Take a deep breath & call us today. Your personal service awaits!!
