Gastropub, Islington
Alex Gunz
The Baring: Solid ground

Any pub that employs a chef with credible restaurant CV now feels it has the right to append the prefix ‘gastro’ to its name. Many have installed josper grills or wood fires to buttress their claims. Renovate on old boozer may earn extra points. The Baring doesn’t try too hard. It doesn't need to either. This neighbourhood venue lets its quality speak for itself.

The Baring: Solid ground
Georgian, Fitzrovia
Alex Gunz
Kinkally: Georgia on my mind

Your reviewer’s only previous visit to a Georgian restaurant was a disappointment. The passing of time and a desire to be open-minded provoked a recent visit to a new venue purveying Georgian cooking. It was well-conceived, but ultimately underwhelming.

Kinkally: Georgia on my mind
Oxford, Mediterranean, Gastropub, Thai
Alex Gunz
48 hours in Oxford: History in the making

It is a truth universally acknowledged that Oxford students will take every opportunity to show off their erudition. With this maxim in mind, when your reviewer and eight of his chums returned recently to their Alma Mater for a reunion weekend, he was reminded of the famous line of Jean-Baptiste Alphonse Karr: “the more things change, the more they stay the same.” In simple terms, the places where we dined some thirty years ago have stood the test of time.

48 hours in Oxford: History in the making
Chinese, Harrow
Alex Gunz
Panda’s Kitchen: Jay Rayner was right

Harrow is famous for its school, perhaps its eponymous hill, but little else. Although it is located less than ten miles from where this reviewer grew up, he was not aware of its dining options – until recently. Step forward Jay Rayner. I have long been a fan of the restaurant critic of The Guardian and have enjoyed several of his books, including My Dining Hell. This is a summary of his most damning reviews. 19 of the 20 places subsequently have shut. Fortunately, his recent piece on the incongruously named Panda’s Kitchen was praiseworthy – and rightly so.

Panda’s Kitchen: Jay Rayner was right
Mexican, Marylebone
Alex Gunz
KOL: From strength to strength

People love to make lists, however arbitrary they may be. KOL is one of only two UK restaurants to rank in the World’s 50 Best Restaurants, placing at number 17. It must, therefore, being doing something very good. Your reviewer had written two highly praiseworthy pieces about KOL in the past (see here and here), but a recent visit to the venue demonstrated to our group of four – all of whom were previously familiar with KOL – just how much it had raised its already strong game.

KOL: From strength to strength

Copenhagen

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Mielcke & Hurtigkarl: Daring to be different

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Mielcke & Hurtigkarl: Daring to be different

Copenhagen does not lack for outstanding eating, garlanded chefs or Michelin stars. Anyone who is interested in food and has not heard of Noma must probably have been living in a cave for the last decade. The challenge for any chef in Denmark’s capital city is to do something genuinely noteworthy, that guests will remember fondly, start talking about and just might become the next big thing. Mielcke & Hurtigkarl is not new – it first opened in 2008 – and does benefit from being housed in a stunning 17th century building, but it represents one of the most exciting things happening in Copenhagen cooking currently.