I've always thought going out to a restaurant should be about eating food you can't get at home. That's why Indian food was great because, well... it's difficult to make without a spice rack full of exotic pungent dried leaves. These days though, there's been a resurgence in homely English grub and so the molecular food revolution is a real treat. Clever food, cunningly cooked in a way I could never replicate at home. The chance to go to London's premier Michelin starred molecular restaurant then, could not be missed. Tom Aiken's has won just about every single restaurant award going and, when you go in, you'll see why. The food is, quite simply and without hesitation, sublime. Highly recommended is the tasting menu, which takes you through the entire repertoire with specially selected wines accompanying each dish. From the main menu I opted to start with the Boudin of pheasant and lentils with a truffle and Sauternes foam. On the large w
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I've always thought going out to a restaurant should be about eating food you can't get at home. That's why Indian food was great because, well... it's difficult to make without a spice rack full of exotic pungent dried leaves. These days though, there's been a resurgence in homely English grub and so the molecular food revolution is a real treat. Clever food, cunningly cooked in a way I could never replicate at home. The chance to go to London's premier Michelin starred molecular restaurant then, could not be missed. Tom Aiken's has won just about every single restaurant award going and, when you go in, you'll see why. The food is, quite simply and without hesitation, sublime. Highly recommended is the tasting menu, which takes you through the entire repertoire with specially selected wines accompanying each dish. From the main menu I opted to start with the Boudin of pheasant and lentils with a truffle and Sauternes foam. On the large w