Hello reader, how do you take your coffee? If your answer was ‘very seriously’, then rest assured, you’re in good company; here at IDEAL, we too love a cup of Joe.
We couldn’t imagine life without the stuff. Though they say that ‘’a yawn is just a silent cry for coffee’’, those protestations get pretty loud and relentless if there’s a drought of the stuff.
That said, with the mercury now tentatively rising and the warm summer months not far from kicking in, a strong, steaming cup of the good stuff can sometimes feel a little formidable. Instead, we’re lightening things up and cooling them down, with these 7 of the best summer coffees, IDEAL for a caffeine hit when the weather’s hot.
Vietnamese Iced Coffee
Introduced to the country by French colonialists in the 1850s, Vietnam has since made coffee very much its own. The Land of Blue Dragon (a nickname not actually inspired by coffee, incidentally) is now the world’s second largest exporter of coffee, with the robusta beans grown in the country’s fertile Central Highlands boasting a distinctive chocolatey aroma and a long, rich finish.
If you want to enjoy your coffee as the Vietnamese do, you should drink Ca Phe Nau Da (or Sua Da in the country’s south). It’s Vietnamese for ‘brown coffee with ice’ but it’s so much more than that; a rich brew made even more luxurious with sweet condensed milk, and totally appropriate for hot days when only an iced coffee will do. Ngon qua!
Dalgona Coffee
Instant coffee is knocked by many coffee connoisseurs as the lowliest form of coffee, but for those in a rush, it can sometimes do a job.
Instant coffee is made by freeze-drying regular coffee so that it can be rehydrated very quickly by adding it to water. Though it lacks the body and depth of the freshly ground stuff, instant coffee does have its uses; this is the type of coffee that people have been using for the Dalgona coffee craze that was ubiquitous last year.
We mention Dalgona, which originated in South Korea and resembles a cappuccino turned on its head, because it can be enjoyed cold, making for a superb summer coffee.
Dubai’s opulent reputation extends beautifully to its coffee culture, with Arabic coffee, or Qahwa as it’s locally known, standing as a symbol of hospitality and tradition throughout the Emirates. This distinctive brew dates back centuries and remains a cornerstone of social gatherings and business meetings alike.
The finest coffee beans in Dubai are often specially selected Arabica varieties, lightly roasted to preserve their delicate flavour profile before being finely ground and infused with cardamom, saffron, rose water or other aromatic spices. Unlike the strong, bitter brews popular in the West, Qahwa is typically served in small handleless cups called ‘finjan’ and poured from an ornate, long-spouted pot known as a ‘dallah’.
For a modern twist that’s gained popularity during Dubai’s sweltering summers, many trendy cafés in the emirate now serve iced Qahwa – the traditional cardamom-infused coffee poured over ice and sometimes sweetened with date syrup for a refreshing alternative that honours traditional flavours while providing blessed relief from the desert heat. If you’re feeling particularly indulgent, some establishments even offer a luxury version topped with a sprinkle of edible gold dust – perfectly befitting the city’s glamorous reputation.
Though it might seem like a recent trend, the idea of cold brew coffee has actually been percolating for centuries, with records showing that this brewing method was popular in Kyoto, Japan, in the 1600s.
Safe to say that in the last few years, here in the UK, it’s gone mainstream, and there has been a huge upsurge in the number of cold brew coffees appearing on high street coffee shop menus and in smaller, more artisan places, too.
Contrary to popular assumptions, the cold brewing process doesn’t have to be too technical; simply steep coarsely ground coffee in cold water overnight – as opposed to using boiling water and steeping for the recommended 4(ish) minutes.
Converts to the process believe that the slow brewing time extracts more flavour from the ground beans, and mitigates some of that bitterness or sourness which freshly hot-brewed coffee can be prone to.
Generally, this one is best enjoyed over ice (though you can warm up a cold brew, if you prefer). That said, it’s essential that you get your coffee to water ratio right, here. If not, you’re going to end up with a watery, seemingly diluted coffee, and all of your hard work undone.
Affogato
The pinnacle of coffee for many aficianados is the espresso. But in the summer months, its astringent intensity can weigh a little heavy. That’s where affogato comes in; one of the finest foodie creations ever to come out of Italy, and that’s saying something.
You don’t need specialist equipment to make an espresso at home. Simply make one on the stovetop using a Moka pot, which brews coffee through pressure and is known as a ‘stove-top espresso maker’. The average brewing time depends on the size of your pot, but in general, it should take around five minutes. You do need to watch the pot though, as you don’t want overheated water to spill from its spout.
Then, the fun part; place a generous scoop of the finest vanilla ice cream you can find in a bowl, and pour over a cup of your freshly brewed, hot espresso. Make sure you add enough coffee to ‘drown’ the ice cream, as the word affogato comes from the Italian ‘affogare’ – to drown.
Originating in Greece and part of a deeply cherished coffee culture in the country, Freddo Cappuccino is regular ol’ cappuccino’s cooler cousin. In this summer treat, iced espresso is topped with full-bodied cold cream to create a refreshing pick me up ideal for any time of the day. Except, perhaps, just before bed, but anyway…
Should cappuccino be a little too sweet for you, the Freddo Espresso is also popular in Greece. Here, a hot espresso, sugar, and ice cubes are added to a cocktail shaker and shaken until the cubes melt and the mixture is frothy. You can then add some steamed milk, if you like. Voila! The perfect summer pick-me-up.
Hainanese Coffee
Hainanese coffee, or ‘kopi’ in Malaysia and Singapore, uses very different brewing equipment to Western coffee making; a bag. Coffee grounds are added to this long bag, which is then soaked in hot water. The coffee is then filtered multiple times to achieve a thick, luscious consistency, which is sometimes particularly prevalent if the coffee beans were roasted with butter, a popular process in South East Asia.
If you like it black and unadulterated, it’s a ‘Kopi o kosong’, or if you want your coffee just a little sweet, order a ‘Kopi o’. Add ‘peng’ to have it iced, which is just perfect for the summer months.
Our favourite way to enjoy this famous coffee is to ramp up the indulgence levels by adding condensed milk and removing any other words from the order; that’s a ‘Kopi’ then, please!
A well-maintained car provides its owner with a sense of peace and safety on the road. Often, however, many car owners are unsure of how to properly care for their vehicles in a way that consistently ensures optimal performance.
Here we take a deep dive into the daily, weekly, monthly, and yearly maintenance checks critical to keeping your car running smoothly.
Daily Checks
Initiating daily checks might seem daunting at first, but with consistency, they become as straightforward as checking the weather. They involve swift visual inspections that can significantly impact your driving experience.
Tyres: Tyres are the linchpins between your vehicle and the road. Check for potential damage signs, such as punctures, cuts, or embedded objects. An often overlooked aspect is ensuring the tyres don’t appear under-inflated or over-inflated, which can severely affect grip and handling.
Lights: Ensuring your lights work correctly is paramount to your safety and that of other road users. Test your headlights, brake lights, indicators, tail lights, and fog lights. If some lights aren’t functioning, it could be as simple as replacing a bulb or could indicate a more significant electrical issue.
Windscreen: An unobstructed view is crucial. Check your windscreen for any chips or cracks and ensure the wipers are in good condition. During winter months, make sure to clear any ice or frost before setting off.
Weekly Checks
Carrying out weekly car maintenance checks can prevent more significant issues further down the line by focusing mainly on fluid levels and critical components.
Engine Oil: Your engine oil is the lifeblood of your vehicle. Using the dipstick, verify the oil level, which should ideally sit between the minimum and maximum marks. Additionally, observe the oil’s consistency. If it appears too dark, it may be time for an oil change.
Coolant: The coolant prevents your engine from overheating. Check its level in the reservoir; it should be between the minimum and maximum markings. Remember, opening the coolant cap when the engine is hot can lead to severe burns.
Brake Fluid: This fluid is paramount to your car’s braking system. The brake fluid levels should also be within the marked area on the reservoir.
Windscreen Washer Fluid: Frequent usage, especially during winter or rainy seasons, can deplete this fluid swiftly. Check regularly and refill as required.
Tyre Pressure: Correct tyre pressure impacts fuel efficiency, handling, and tyre lifespan. Using a gauge, verify that the pressure meets the manufacturer’s guidance.
Monthly Checks
Monthly checks delve deeper into your car’s overall health by checking critical elements affecting performance.
Air Filter: The air filter is crucial for optimum engine performance. If it’s dirty or clogged, your engine must work harder, lowering fuel efficiency. Inspecting it monthly and replacing it when necessary can significantly improve your car’s performance.
Battery: Look for any signs of corrosion around the battery terminals, evident by a build-up of white residue. Cleaning off the residue and ensuring firm connections can prevent car starting issues.
Power Steering Fluid: This aids smoother steering. Verify that it’s within the correct range as indicated in your car’s manual.
Yearly Checks
Yearly checks generally focus on elements requiring professional inspection, but awareness can help you know when it’s time for a service.
Timing Belt: The timing belt synchronises your engine’s functions. Check your car’s manual to identify when the timing belt should be replaced, typically between 60,000-100,000 miles.
Brake System: Yearly checks should incorporate a complete brake system inspection, including lines, hoses, and the parking brake. Brake fluid should be replaced every one to two years to prevent the buildup of moisture, which can rust and deteriorate the brake system. Your continued safety on the road depends on it.
Steering and Suspension: An annual steering and suspension check can ensure your car drives well and is safe. Any issues with these systems can significantly impact vehicle control, leading to dangerous driving conditions.
Intermittent Checks: Every Few Years Or Occasionally
Not every component of your vehicle needs constant monitoring. Some parts have longer life spans, and others only require checks under certain conditions. However, being aware of these less-frequent checks can help maintain your vehicle’s life span and save costs in the long run.
Spark Plugs: Spark plugs are vital for your engine’s ignition process. A worn-out or faulty spark plug can lead to engine misfires or reduced fuel efficiency. Typically, spark plugs should be checked and replaced every 30,000 to 150,000 miles, depending on your vehicle model and the type of spark plugs it uses.
Transmission Fluid: The transmission fluid is essential in keeping your car’s gearbox healthy by lubricating and cooling the transmission components. Most manufacturers recommend replacing the transmission fluid every 30,000 to 60,000 miles. However, some modern vehicles come with ‘lifetime’ transmission fluid meant to last the entire life of the vehicle. Check your owner’s manual for specific guidance.
Shock Absorbers and Struts: If your car starts to bounce excessively over speed bumps or feels less controlled while turning corners, it may be time to check your shock absorbers and struts. Depending on driving conditions and habits, these usually last 50,000 to 100,000 miles before they need replacing.
Exhaust System: While the exhaust system is built to last, it’s crucial to keep an eye out for any signs of rust or corrosion, especially if your typical driving consists of short trips where the engine doesn’t fully warm up. Excessive engine noise, decreased fuel efficiency, or unusual smells can all point to issues with the exhaust system.
Hoses and Belts: Your car’s hoses and belts don’t have a specific replacement timeline, but experts generally recommend getting them inspected every couple of years. Pay close attention to the serpentine belt, which powers most of the engine’s accessories. If this breaks while you’re driving, it could cause significant engine damage.
Air Conditioning System: The air conditioning system doesn’t need frequent checks, but it’s a good idea to have it serviced every 3-4 years. If you notice a decrease in cooling efficiency or any unusual noise, it’s time to have it checked.
Cabin Air Filter: A less-known component, the cabin air filter, is responsible for the air quality inside your vehicle by filtering out dust, pollen, and other pollutants. Depending on the environmental conditions and car usage, they should be replaced every 15,000 to 30,000 miles.
Overall, while these checks occur less frequently, their importance should not be understated. Maintenance is about the detail, and the best approach to keep your vehicle running in top shape is comprehensive care, whether the checks are daily, weekly, monthly, yearly, or intermittent.
Car & Model Specific Maintenance Checks
While general maintenance applies to most vehicles, certain makes and models require specialised attention for optimal performance.
Premium German Vehicles: Mercedes-Benz models feature sophisticated systems requiring expert care. The manufacturer recommends service every 15,000 miles or annually. A visit to an authorised Mercedes-Benz service centre ensures technicians with specific training can properly maintain these advanced systems and perform essential electronic updates that independent garages might lack access to.
BMW vehicles similarly need attention to their unique systems including Vanos components and cooling system integrity, particularly on models known for specific issues.
British Models: Jaguar vehicles require checks on supercharger oil (when equipped), adaptive dynamics calibration, and differential fluid, especially on performance variants.
Japanese Makes: Toyota and Lexus hybrid systems need regular health checks, while Nissan owners should monitor CVT transmission fluid condition and timing chain components.
American and Electric Vehicles: Ford’s EcoBoost and PowerShift systems need specific attention, while electric vehicles from all manufacturers require battery diagnostics and high-voltage system inspections at qualified service centres.
Remember that following manufacturer recommendations not only ensures reliability but also helps maintain resale value, particularly for premium vehicles where a full service history at authorised centres significantly impacts future value.
The Bottom Line
Regular maintenance checks not only extend your vehicle’s lifespan but also contribute to your safety and others on the road. Although this guide is comprehensive, remember that each car model may have specific maintenance requirements provided in the owner manual.
Maintaining your car is not merely about keeping it on the road but reinforcing your safety and ensuring each journey is smooth and enjoyable. Cheers to that (when you’re all safely parked up, of course)!
Interestingly, it’s even been suggested that the recent Trump tariff crisis (is that the technical term?!) could ‘single-handedly rescue the UK housing market’.
Even if you’re not planning to move home in the near future, keen to avoid the current tumult of the market, it’s important to think about its value and ensure that any changes you make increase your home’s profitability. And if you are thinking of selling, then the landscape for what passes as a lucrative addition to your property has somewhat changed in 2025.
You’ll be surprised by how a small investment now can earn you thousands come the day of the sale, and with that in mind, here are some modern ways to increase the value of your home.
Redecorate To Modernise
Let’s start with the small changes…
If your home has lime green appliances, linoleum floors and bold, geometric wallpaper, just wait for the winces when people come to have a look around. No one wants to go back to the stagflation of the 70s after all.
When prospective buyers spot this, they’ll see a refurbishment job in front of them and will want money off the value of the house for their own costs and inconvenience.
All that said, modernising your home superficially speaking, by painting in light, neutral colours and replacing carpets with hardwood floors, isn’t hard to do at all, particularly when considering the visual and valued impact such a move can make.
This will add a sense of space compared to dark walls and floors, which make you feel more closed in. And if any rooms are cluttered, get decluttering straight away, as no-one wants to see a mess when visualising their future home. Give prospective homebuyers the room to imagine and dream by giving them the room to move.
Upgrade The Kitchen
One definition of modern is “relating to the present or recent times as opposed to the remote past”. Yep, we’re about to mention that word. During a cost of living crisis that shows no signs of abating, dinner parties and entertaining at home have become increasingly popular. Moreover, with the help of YouTube and social media, we’ve all become amateur chefs. The modern kitchen, then, is one that encourages sociability, and an upgrade to suit these changing needs could be just the lift your property needs.
A modern kitchen breathes fresh life into a home, and ensures prospective buyers are able to picture the very epitome of domestic bliss in the heart of the home.
As the experts at Virgin Money point out, ‘’If you’re wanting to fit a completely new kitchen, including appliances, research shows you can expect to pay around £6,000 and in doing so could add around 3 to 10 percent to the value of your home.’’
Transforming a kitchen is an expensive job, and may not be one they’re prepared to do. If you’re short on cash, then replacing cupboard doors and kitchen tops, and adding energy-efficient lights, will make a lot of difference. But in some instances, a whole new kitchen design might be necessary. In such cases, the money you spend on this will be worth it when you sell the house, so long as you don’t go too overboard with costs.
Put in layman’s terms, a home worth around £200’000, for instance, could have £20’000 of value added for a £6’000 investment. We realise that’s putting it rather simply, but it does emphasise the power of a new kitchen on the price of your property.
Extend Your Living Space
One of the most effective ways to add value to your home is by extending your living space. Whether it’s a fully fitted conservatory, a loft conversion, or a full-blown extension, creating additional square footage can significantly increase your property’s worth.
In the UK, a well-executed extension can add up at least 10% to your home’s value, according to Checkatrade. However, it’s crucial to ensure that the extension is in keeping with the rest of the house and the surrounding properties. A modern, well-designed extension can not only provide you with more living space but also make your home more appealing to potential buyers.
However, it will require the expertise of a qualified and reputable builder, as it will take more than a few bricks and dry-lining supplies to complete your extension. On top of that, remember that planning permission is often required for extensions, so it’s essential to do your research and consult with professionals before embarking on this project. Also, consider the functionality of the extension. A new bedroom, bathroom, or a larger kitchen can be particularly appealing to buyers.
Invest In Outdoor Living
The importance of outdoor space has been highlighted more than ever in recent years. A well-designed garden, patio, or decking area can act as an extension of your home, providing additional living and entertaining space.
This is an investment worth making. As Homes and Gardens report, a nicely landscaped garden can add up to 10% to the value of your home. This could involve landscaping your garden, adding a patio or decking area, or even installing an outdoor kitchen or a hot tub.
In addition, consider the addition of a garden room or a summer house. These structures can serve multiple purposes, such as a home office, a gym, or a relaxation area, making your property more versatile and appealing to a wide range of buyers.
Go Further & Consider A Granny Annexe
Multi-generational living has experienced a remarkable resurgence in recent years, and adding a granny annexe could significantly boost your home’s market value. These self-contained living spaces within your property aren’t just practical family solutions—they’re potentially lucrative investments.
Properties with annexes often command higher premiums in the market due to their versatility. Today’s buyers view them as potential rental income, home offices, teenage retreats, or accommodation for elderly relatives—flexibility that’s increasingly valuable in the current property landscape.
If you’re considering adding an annexe, you have several options. Converting an existing outbuilding or garage is typically more affordable than building a purpose-built structure. While not inexpensive, the potential return on investment can make it worthwhile.
Keep in mind that planning permission requirements vary depending on your specific circumstances. Generally, if the annexe remains part of the main dwelling and doesn’t have separate utilities or its own address, you may be able to proceed under permitted development rights. However, always check with your local planning authority before commencing any work.
When designing your annexe, focus on creating a space that feels both connected to and separate from the main house. Ensure it has its own entrance, bathroom facilities, and enough living space to function independently. High-quality finishes and energy-efficient features will make it more appealing to potential buyers.
Bathroom Boosterism
As with your kitchen, potential buyers see a big job in front of them if the bathroom isn’t up to scratch. But you don’t always have to buy a whole new bathroom suite to get it looking good. A lick of paint, new lights, a shiny mirror and a bit of regrouting might be all it takes to give the illusion of a modern, functioning bathroom space.
If you sell your home with a bathroom that appears old and decrepit, the buyer might want to knock down the price because they will invest in installing a new bathroom. This will not play in your favour as a seller and may endanger you getting a high return on your investment. Hence, before you put up your house for sale, make sure you have redesigned your bathroom. Interestingly, according to experts, a new bathroom can add around 5% onto your home’s value.
Potential property buyers also look at a home’s energy rating, not just for electricity bills, but also because they’re eco-conscious – so get this as high as you can before you move out.
Did you know that an estimated 19% of the UK’s greenhouse gases come from heating up our homes? Increasing the energy efficiency of your home won’t just appeal to potential buyer’s pockets, but their green credentials too.
Today, people are willing to pay more for a green home. As reported by the Mirror in October of 2021, “a recent study…has found that homeowners could potentially add £29,000 to the price of their house by embarking on some easy eco-upgrades.”
If the doors feel draughty and the windows look shabby, the value of your home might drop, as those looking round will know they have work to do to get the place comfortable and warm. In that Mirror report, it was found that “draft proofing came up tops as the most lucrative eco-upgrade”, followed by thermostat installation.
Indeed, simple, budget energy efficient upgrades, like insulating your loft, sealing cracks around the windows and converting to energy-saving lighting, needn’t cost the earth, but may add more than a few pennies to your home’s value.
Facilitate The Flow Of Natural Light
In today’s world, houses are getting smaller which can also mean less natural light. Unsurprisingly an abundance of natural light is perhaps the most coveted piece of real estate out there and people will pay a premium price for it, with a 2018 survey suggesting that homeowners would pay upwards of £20’000 more than the asking price for a property flooded with the stuff.
As such, you’d be wise to check out this useful guide on the best ways to allow more natural light into your home. Consider adding windows with a contemporary sleek design, just to up the ante on that modern factor.
The Bottom Line
As well as lifting your house price significantly, you may find these changes add to your own quality of life… so much so, that you might decide not to move after all!
8 Of The Best E-Bike Destinations For The Easter Holidays
Easter and the joy of spring cycling holidays go hand in hand (hey, keep those hands on the damn handlebars!). That said, even just a few years ago, the idea of a cycling holiday may have felt daunting to many.
E-bikes have changed all that, offering accessibility and range to those without the calves of Chris Hoy, making them perfect companions for discovering new destinations on two wheels without the constraints of traditional cycling.
According to The Adventure Travel Trade Association (ATTA), more and more tour operators worldwide are finding that customers are asking for e-bike activities. With Britons set to buy 2.1 million bikes in 2024, could this be the year of E-bike escapades? We think so.
And while purists will argue that E-biking is not “real” cycling, if it gets you out and about on a bike and allows you to explore the great outdoors, who cares?
With warmer weather on the way, now is the perfect time to start planning for an e-biking holiday. With all that in mind, here are 8 of the best E-bike destinations for 2025, sure to add an electrifying twist to your Easter holidays.
Lake District, England
Ideal for electric gravel bike enthusiasts seeking rugged terrain and dramatic landscapes…
The Lake District’s undulating fells and serene waters provide an exceptional backdrop for electric gravel bike adventures. This UNESCO World Heritage Site combines challenging terrain with unparalleled natural beauty, making it perfect for those looking to push their e-bikes beyond the tarmac.
The Lake District offers the perfect testing ground for electric gravel bikes in particular, with its network of bridleways, forest tracks, and old packhorse trails connecting charming villages and spectacular viewpoints. The added boost from an electric motor means riders can tackle the area’s notorious gradients without exhausting themselves, leaving more energy to appreciate the scenery.”
The region’s microclimate means spring can bring variable weather, but Easter often delivers crisp, clear days perfect for cycling. The National Park has embraced sustainable tourism, with many accommodation options catering specifically to cyclists with secure storage, maintenance facilities, and charging points.
Don’t miss the Grizedale Forest trails or the historic Eskdale Trail—both offering sublime experiences for electric gravel bikes with their mixture of challenging surfaces and breathtaking views across Windermere and beyond. After a day’s riding, the region’s cosy pubs serve hearty local fare and award-winning ales—the perfect way to replenish your energy reserves.
Ideal for coastal exploration and year-round sunshine…
While northern Portugal receives well-deserved attention in cycling circles, the Algarve in the south offers equally compelling reasons for e-bikers to visit. With over 300 days of sunshine annually and milder temperatures than much of Europe during Easter, it’s a reliable destination for early spring rides.
The Algarve provides a perfect mixture of coastal paths and inland routes through orange groves and traditional whitewashed villages. The region’s relatively compact nature means e-bikers can experience both dramatic Atlantic coastlines and serene countryside in a single day’s riding.
The Via Algarviana, a 300km route traversing the region from east to west, offers sections perfectly suited to e-bikes. The infrastructure for cyclists has improved dramatically in recent years, with dedicated cycle paths connecting major towns and specialist tour operators offering guided experiences.
Culinary pleasures abound after a day in the saddle—fresh seafood dominates coastal menus, while inland restaurants specialise in slow-cooked stews and locally-produced wines. Many of the region’s boutique hotels now offer e-bike-friendly amenities, recognising the growing popularity of this environmentally-conscious mode of transport among travellers seeking authentic experiences beyond the tourist hotspots.
Troia, Portugal
We’ve written about our love of cycling in Portugal in quite some detail before, so we think it’s only fair to include a second Portuguese destination in our roundup of the best e-bike holidays in Europe.
We’re pedalling two hours north of the Algarve to Troia next, a stunning peninsula that offers a completely different cycling experience from its southern neighbour. This slender strip of land between the Sado Estuary and the Atlantic Ocean provides e-bikers with gloriously flat terrain and pristine, uncrowded cycling routes that meander through pine forests, alongside golden beaches, and past tranquil lagoons.
What makes Troia particularly special for e-biking enthusiasts is the remarkable diversity of landscapes you can experience in a single day’s ride.
Begin your morning cycling through the ecological reserve with its rich birdlife (keep your eyes peeled for flamingos!), then head to the western coast where Atlantic waves crash against miles of unspoilt beaches. The peninsula’s compact nature—just 13 miles long—means you can easily explore its entirety without worrying about battery range.
The nearby fishing village of Comporta adds cultural richness to your cycling adventure, with its traditional thatched cottages and laid-back atmosphere. Stop here for lunch at one of the beachfront restaurants serving the freshest seafood you’ll ever taste—the grilled sea bass, caught that morning, pairs perfectly with local white wines.
For history enthusiasts, don’t miss the Roman ruins of Troia, once a major fish-salting centre. Your e-bike makes the archaeological site easily accessible, allowing you to travel through time without breaking a sweat.
The best part? Unlike more established cycling destinations, Troia remains delightfully uncrowded, even during Easter. The Mediterranean microclimate ensures pleasant temperatures for spring riding, with gentle sea breezes keeping you cool as you explore.
Accommodation in Troia and Comporta ranges from luxurious eco-resorts to charming guesthouses, many offering e-bike facilities including secure storage and charging points. Several local operators provide guided e-bike tours or self-guided itineraries with detailed route maps highlighting the peninsula’s hidden gems.
Majorca, Spain
Ideal for perfect roads, great food, sun, and cycling…
Amongst professional cyclists, Majorca is the place to be in the cooler months. The island enjoys a Mediterranean climate with mild winters and warm summers, providing year-round cycling opportunities. Mallorca offers a variety of landscapes, from flat plains to rolling hills and challenging mountainous regions, particularly the Serra de Tramuntana mountain range, which is a UNESCO World Heritage Site. This diversity makes it an ideal place for e-bikers of all skill levels.
“With a variety of routes, from mountains to flat coastal roads, Mallorca really is a cyclist’s paradise, and as such, there’s plenty of infrastructure to help along the way. There are specialist cycling tours and, should you need it, bike shops for any technical gremlins you may encounter”, says Swytch Technology.
Ideal for legendary hills, spectacular views of the Rocky Mountains, and a bike-friendly culture…
Yep, we know it’s not as easy to get to as sunny Spain, but if you want to experience cycling on the other side of the pond, there’s no better place than Boulder, Colorado.
“It’s often touted as the heartland of cycling in the United States, and it’s easy to see why. Plenty of sunshine, legendary hills, and the scenery of the iconic Rocky Mountains make it a cyclist’s dream, and as such, it’s been home to many of the US’s top professional cyclists for years”, says Swytch Technology.
Indeed, Boulder is known for its bike-friendly culture. The city has invested heavily in cycling infrastructure, meaning plenty of bike lanes and dedicated paths. Boulder enjoys a mild climate with over 300 days of sunshine per year, making it an excellent destination for outdoor activities, including e-biking, almost year-round.
Oh, and if you don’t want to travel with a bike, worry not, as there are numerous bike shops and rental services that cater to e-bikers, offering rentals, tours, and equipment, making it easy for visitors to get set up for an e-biking holiday – not to mention enough cafes to satisfy any cyclist’s coffee stop demands!
Crete, Greece
Ideal for riding through history…
Crete, the largest of the Greek islands, is an idyllic destination for a cycling holiday. Indeed, the island’s topography is a cyclist’s paradise, with its coastal paths providing gentle rides along the shimmering Mediterranean, while the interior offers challenging mountainous terrain that rewards with breathtaking views. The varied scenery includes olive groves, vineyards, and traditional villages, which all add to its charm.
The island’s rich history adds another layer of interest to a cycling holiday. Crete is home to numerous archaeological sites, including the Palace of Knossos, which dates back to the Minoan civilization. Cyclists can ride through history, stopping to explore ancient ruins and learn about the island’s storied past.
“Greece has long been underestimated as a cycling destination. With flatter routes along the scenic coast, and temples that come straight from the ancient world, Crete’s rolling hills and stunning scenery should not be overlooked”, says our pals at Swytch Technology.
Crete’s climate is another draw for cycling enthusiasts. With mild winters and warm, sunny summers, the island boasts an extended cycling season. Oh and since this is an article about easter e-biking destinations, we should mention that the spring months are particularly delightful, as the landscape bursts into a riot of wildflowers and the temperatures are pleasantly cool.
The traditional Cretan cuisine is yet another highlight that enhances the cycling experience. Refuel on fresh seafood, ripe fruits, and bread dipped in the world renowned Cretan olive oil – we would say keep some to oil your wheels too, but that would be a waste of this liquid gold.
Ideal for a gastronomic e-biking adventure and avoiding hilly terrain….
“Sicily is iconic when it comes to the world of professional bike racing, and though the thought of steep climbs may seem daunting, they’re accessible at any level with the use of electric assistance, and once you reach the top of the mountains the views will definitely be worth it”, says Swytch Technology.
That said, “there are plenty of coastal routes which are flatter, should you wish to avoid hilly terrain altogether”. And it’s the flatter routes that appeal to us, because if we’re going to Sicily, we’re going to be eating a lot, seeing as this southerly island is a seriously exciting foodie destination.
Of course, stops mid-journey for gelato, espresso and the island’s sugary signature dish, cannoli, are compulsory, and Sicily is punctuated with picturesque towns and places to stop off for your fix. However, it’s the destination that’s important here. Scicily is home to a plethora of dining options that are accessible by bicycle. Here are some of the best:
Palermo Coast: Osteria Mercede – Located in Palermo, this restaurant offers fresh seafood and traditional Sicilian dishes. It’s a great stop if you’re cycling along the northern coast.
Cefalù:Ristorante La Brace – In the charming town of Cefalù, this place is known for its pizza and pasta dishes. It’s a nice spot to rest after a ride along the northern coast.
Catania Coast Trattoria Il Mare – Located in Catania, this is a great spot for enjoying fresh seafood dishes right by the sea.
Syracuse: Osteria da Mariano – In the historic city of Syracuse, this osteria is known for its authentic local dishes and charming atmosphere.
Ragusa: Duomo di Ragusa – A bit inland but worth the detour, this 2 Michelin-starred restaurant offers a high-end dining experience with innovative takes on Sicilian classics.
Agrigento Coast: Scala dei Turchi – Near the famous white cliffs of Scala dei Turchi, there are several eateries where you can enjoy the local catch of the day.
Trapani: Cantina Siciliana – Trapani is known for its couscous and seafood, and this restaurant is a great place to sample these specialties.
Spring is also the ideal time to enjoy a cycling holiday in Sicily because, when the weather is at its hottest in high summer, let’s just say that riding in lycra is not fun.
Elba Island, Italy
Ideal for Mediterranean beauty with mountainous challenges…
Often overlooked in favour of its more famous Italian counterparts, Elba Island offers a compact paradise for e-bikers seeking Mediterranean charm without the crowds. Located just off the Tuscan coast, this island—once Napoleon’s place of exile—combines dramatic mountain landscapes with idyllic beaches, creating a diverse playground perfect for electric exploration.
What makes Elba particularly suited to e-biking is its varied terrain. The island rises from sea level to Mount Capanne at 1,019 metres, which becomes an achievable adventure with electric assistance. The reward? Panoramic views stretching across the Tyrrhenian Sea to Corsica and the Italian mainland.
The island’s network of roads and trails ranges from gentle coastal routes to challenging mountain paths through chestnut forests and ancient settlements. The compact size of Elba—just 27 kilometres long—means you can experience its full diversity in a few days.
Spring brings Mediterranean wildflowers and perfect temperatures for active exploration. Easter typically falls before the summer tourism surge, giving e-bikers access to quieter roads and more authentic local experiences.
Culinary rewards abound, with seafood dominating coastal menus. Don’t miss the local gurguglione vegetable stew or schiaccia briaca, a traditional dessert enriched with local Aleatico wine.
Many of Elba’s accommodations have embraced e-biking, offering storage, charging facilities, and packed lunches. Several operators provide e-bike hire with delivery to your accommodation and suggested routes tailored to your preferences.
For history enthusiasts, Elba offers Etruscan remains, Napoleonic villas, and fascinating mining heritage accessible via dedicated cycle routes.
With spring temperatures typically ranging from 15-20°C, Elba provides ideal conditions for active holidays without the scorching summer heat—making it a perfect e-bike escape for your Easter holiday.
Flying With An E-bike
Now, a word on taking your E-bike on a plane. The rules for taking an electric bike (E-bike) on a plane can be quite strict due to the lithium batteries they contain. Airlines and international regulations typically have specific guidelines for the transport of lithium batteries, which are considered dangerous goods because they pose a fire risk. Any reputable bike store will be able to advise you on this.
Additionally, you will likely need to contact the airline well in advance of your flight to get approval for transporting your E-bike. They may require specific information about the battery and the bike.
The Bottom Line
Whether you’re a seasoned e-bike adventurer or a curious first-timer, these destinations promise to deliver unforgettable memories and a fresh perspective on holiday travel. Now, are you ready to start riding?
The business landscape of 2025 presents leaders with something of a paradox: deploy cutting-edge automation to remain competitive, while simultaneously preserving the human elements that give organisations their soul and competitive edge. As artificial intelligence increasingly handles everything from data analysis to customer interactions, forward-thinking companies are discovering that the conversation isn’t simply about replacing human labor—it’s about reimagining it.
The question has evolved beyond whether to automate, to how automation can enhance rather than diminish the workplace experience. Companies that treat automation merely as a cost-cutting measure often discover an unanticipated consequence: disengaged employees who feel devalued and expendable. Yet those who approach automation thoughtfully find it creates space for employees to engage in more meaningful work that leverages distinctly human capabilities.
This strategic tension—between technological efficiency and human connection—represents one of the most significant leadership challenges of our time. How do we harness the undeniable benefits of automation while ensuring our workplaces remain environments where people feel valued, engaged, and secure in their contributions?
Understanding Automation
Firstly, let’s offer a basic definition, here. Automation is the use of technology to perform tasks that would typically require human intervention. It can range from simple tasks like scheduling social media posts and deploying SMS automation to help with mass marketing, to more complex ones like automating customer service through chatbots.
So, how can you make automation work for your business without endangering essential human aspects of your business?
Transparent Communication
Transparent communication is key when introducing automation. Employees may feel threatened by the prospect of automation, fearing job loss or a decrease in job significance. By communicating openly about the reasons for automating some tasks within your business and its benefits, you can alleviate these fears and ensure employees feel secure and valued.
Making Employees Feel More Valued
Indeed, automation can sometimes lead to employees feeling undervalued or replaceable. To counteract this, it’s important to emphasise the irreplaceable aspects of human contribution in the workplace. Creativity, critical thinking, and emotional intelligence are just a few examples of the unique human skills that automation cannot replicate.
Encourage your team to utilise these skills and provide opportunities for them to take on more complex, creative tasks. Recognise and reward their contributions regularly. This not only makes them feel more valued but also fosters a positive work environment that boosts morale and productivity.
Photo by MART PRODUCTION: https://www.pexels.com/photo/a-man-and-woman-having-conversation-while-sitting-near-the-table-with-laptop-7550542/
Employee Training & Development
Investing in employee training and development, where in person or when employees are working remotely, is crucial when implementing automation. By providing the necessary training, you can ensure that your employees are equipped to work alongside automated systems. This not only enhances their skills but also increases their job satisfaction and sense of value, thereby boosting retention.
Need A Little Of That Human Touch
In the age of automation, maintaining a human touch is crucial for fostering relationships and creating a positive workplace culture. While a remote medical scribe may be able to document patient encounters and organise medical records more efficiently, they’ll likely lack the contextual understanding and empathy required to capture the nuances of delicate patient-provider interactions.
Similarly, automated customer service systems can handle routine inquiries at scale, but complex issues often require the problem-solving abilities and emotional intelligence of human representatives. A combination of automation and that personal touch is clearly the way forward here.
A combination of automation and that personal touch is clearly the way forward here. Ensure customer interactions remain personal by providing options to speak with human representatives. Encourage collaboration between automated systems and employees, and regularly celebrate and recognise team contributions to foster a sense of belonging and motivation.
Job Enrichment
Automation can free up employees from repetitive tasks, allowing them to focus on more strategic, high-value tasks. This process, known as job enrichment, can significantly improve employee wellbeing and job satisfaction. However, it’s important to provide the necessary support and training to help employees transition into these new roles.
Employee Involvement
Involving employees in the automation process can also help ensure their wellbeing and retention. By seeking their input and feedback, you can identify areas where automation can be beneficial and areas where human intervention is still necessary. This not only ensures that automation is implemented effectively but also helps staff feel involved and valued, and can also help you attract new employees in the process!
Embracing Automation As An Opportunity
While the introduction of automation can initially seem daunting, it’s important to view it as an opportunity rather than a threat. With the right approach, automation can lead to job enrichment, advances in professional development, increased productivity, and improved job satisfaction, all while ensuring the wellbeing and retention of your employees.
Ensuring Wages Keep Pace With Innovation
As automation takes over more routine tasks, the nature of work is changing, and so should the way we approach wages. It’s crucial to ensure that as employees transition to more complex roles, their wages – and your subsequent approach to recruitment – reflect this change.
Regularly review and adjust wages to ensure they are commensurate with the skills and responsibilities of the role. This not only ensures fairness but also boosts employee satisfaction and retention. Remember, a well-compensated employee is a motivated and loyal one.
Keeping Check On Automation’s Unintentional Biases
While automation can significantly improve efficiency, it’s not without its pitfalls. One such pitfall is the risk of unintentional (or, let’s face it, preprogrammed) biases. These biases can creep in through the data used to train automated systems, leading to unfair outcomes.
To mitigate this risk, it’s important to have a dedicated human team in place to regularly review and audit your automated systems. Ensure the data used is representative and free from biases. Also, maintain a diverse team to oversee the development and management of these systems. A diverse team brings a variety of perspectives, which can help identify and eliminate potential biases.
Being Realistic About Automation’s Limitations
Whilst automation offers valuable efficiency gains, it’s important to approach implementation with clear eyes. Many businesses discover that automation systems require more ongoing maintenance and customisation than initially anticipated, creating unexpected costs and dependencies on external vendors. Whether you’re sourcing replacement components like the S7-300 at EU Automation for a factory floor, or troubleshooting a glitchy CRM integration, the hidden costs of upkeep can catch businesses off guard.
There’s also the risk of losing valuable institutional knowledge when processes that were once performed by experienced employees become fully automated. This knowledge gap becomes particularly evident when systems encounter scenarios they weren’t designed to handle.
Additionally, rigid automation can sometimes reduce an organisation’s adaptability – precisely when market conditions demand greater flexibility. The most successful implementations recognise that automation works best as a complement to human capabilities rather than a wholesale replacement. By acknowledging these limitations upfront, businesses can develop more realistic timelines, set appropriate expectations, and create systems that enhance rather than undermine employee contributions.
The Bottom Line
Making automation work for your business without endangering employee wellbeing or retention is not only achievable but also beneficial. By focusing on transparent communication, employee training and development, job enrichment, and employee involvement, you can harness the power of automation while ensuring the wellbeing of your team and the retention of your employees.
To state the obvious, Italians take their food and drink seriously. There’s a saying in Italy: “Non si mangia per vivere ma si vive per mangiare” – we don’t eat to live, we live to eat. With a culinary tradition dating back more than two millennia, the art of the Italian table isn’t just about sustenance—it’s a cultural cornerstone. Before you jet off to the land of pasta and prosecco, familiarise yourself with these unwritten rules that will help you dine like a local and avoid any faux pas.
A Simple, Speedy & Sugary Start to The Day
If you’re accustomed to hearty fry-ups or avocado toast for breakfast, prepare for a change of pace in Italy. Italians typically opt for light, sweet breakfasts rather than substantial savoury affairs. Indeed, Italian mornings are all about sugar and simplicity. Breakfast in Italy looks a lot like dessert in other parts of the world.
The quintessential Italian breakfast consists of a cappuccino or espresso paired with a cornetto (Italian croissant) or other pastry, often enjoyed standing at the bar.
Regional specialities worth sampling include the Roman maritozzo—a soft, sugary brioche bun split and filled with whipped cream, often zested with orange—and the Neapolitan sfogliatella, a delicate, shell-shaped pastry filled with orange-scented ricotta. In Sicily, you might even find locals tucking into gelato-stuffed brioche for breakfast.
Espresso Rules
The birthplace of espresso is in Italy and the Italians love the stuff. In Italy, espresso is typically characterized by its bold bitterness and rich, heavy body. It generally features minimal acidity and natural sweetness. To compensate for this lack of inherent sweetness, many Italians opt to add sugar to their espresso.
When ordering coffee, embrace the stand-up culture with “caffè al banco” (coffee at the bar). It’s cheaper than sitting at a table and far more authentic. Sip your espresso, savour the moment, then continue your adventures—it’s the Italian way of staying energised whilst exploring. Oh, and rather than ordering a doppio (that’s double espresso), Italians will traditionally make a return trip to the barista if they’re in need of another pick-me-up.
If the intensity of an espresso overwhelms you, there are gentler options. Try a macchiato (espresso with a dollop of milk) or a caffè lungo (espresso with more water). Another coffee drink you’ll find at most cafes is caffè al ginseng. It’s reminiscent of a chai tea latte, with its distinctly nutty flavour from the ginseng root that flavours the arabica bean. During summer, refreshing options include caffè freddo (cold, sweetened espresso) or a caffè shakerato (similar to an espresso martini, minus the alcohol).
Oh, and this might be one of Italy’s most strictly observed culinary rules: cappuccino is exclusively a breakfast beverage. Ordering one after 11 am marks you as a tourist straightaway. Italians believe that milk after a meal hampers digestion, so post-breakfast coffee is typically taken as an espresso (simply order “un caffè”).
Reservations Are Essential
In Italy, restaurant tables aren’t turned quickly as meals are leisurely affairs. This means that when you book a table for 8:30 pm, it’s essentially yours until closing time. Consequently, even if you walk into a restaurant with many empty tables, you might be turned away because those tables have been reserved for later.
For popular eateries, booking ahead is non-negotiable. Last-minute reservations are worth attempting, but don’t be surprised if you’re unsuccessful during peak times. If you do secure a table, try not to be late; arriving up to 15 minutes late is generally tolerated, but it’s considered good form to ring ahead if you’re running behind.
Since we no longer benefit from those “roam like at home” rules that used to apply, it might be worth getting an eSIM in Italy so you can easily call the restaurant if you’re running late. Check with your specific mobile provider for their current roaming policies and potential charges first.
If you’re planning on eating out a lot, it’s definitely worth being connected. Google Maps has helped us many a time from being late to a restaurant by providing real-time traffic updates and allowing us to set “arrive by” times. To choose the best eSIM option, check out websites like Reddit to find discounts like this Nomad discount code to save some extra cash.
Dinner Is Served Late
Adjust your eating schedule before your Italian holiday, as mealtimes differ considerably from British habits. Lunch typically falls between 1 pm and 2:30 pm, while dinner begins around 8:30 pm and can stretch until 10:30 pm. If you do decide to eat before 8pm, expect to be in the restaurant alone.
Most restaurants close their kitchens between lunch and dinner service (roughly 3 pm until 7 pm), so plan accordingly. Oh, and restaurants serving dinner before 7 pm are catering to tourists rather than locals—best to avoid.
Set Aside A Few Hours To Eat
In Italy, meals aren’t merely about nutrition—they’re social occasions, opportunities to connect, converse, and take a break from life’s demands. Whether for lunch or dinner, proper Italian dining requires time. Even a casual lunch typically lasts at least an hour.
The finest Italian dining experiences are those where you can linger over each course, savouring both the food and the company. While quick options like panini and pizza exist, Italians generally prefer sitting down for proper meals whenever possible. Remember: rushing through a meal is the antithesis of Italian food culture.
The small shock of the “coperto” charge—typically a modest €1-3 per person—has furrowed many a tourist brow. This isn’t deception but tradition, a standard cover charge for table service, bread, and that grassy-green olive oil that arrives unbidden at your table.
Similarly, the price differential between standing and sitting might seem curious until you understand it as part of Italy’s subtle economic ecosystem. That morning cappuccino costs €2-2.50 while propped against the bar but rises to €4-5 should you choose to occupy a table—a premium not for the coffee but for the real estate and service.
When it comes to tipping, a 10% tip for truly memorable service is considered generous—anything more creates an awkward imbalance in the delicate restaurant ecosystem.
Aperitivo Hour
As afternoon light mellows into evening gold, something remarkable happens in Italian cities. Tables and chairs appear on pavements, glasses begin to glow amber and orange, and the day’s sharp edges soften into what might be Italy’s most civilised invention: aperitivo hour.
More than simply “happy hour” with an accent, aperitivo is a gentle transition between work and dinner, typically falling between 6 pm and 8 pm. The drinks—a bitter-orange Aperol spritz, the more assertive Campari, or perhaps a crisp prosecco—arrive with unexpected generosity: small plates of olives, crisps, focaccia, or more elaborate offerings depending on the establishment.
What distinguishes aperitivo from mere pre-dinner drinks is its intentionality. You’re not simply consuming alcohol but participating in a ritual of decompression, of shifting from day to evening with appropriate ceremony. It’s also always accompanied by complimentary nibbles ranging from crisps and olives to more substantial offerings like bruschetta, focaccia, cheese, and cured meats. Indeed, importantly, Italians rarely drink alcohol without food—even if it’s just a small snack. Just be careful not to fill up on aperitivo snacks if you’ve got dinner reservations!
It’s Not An Italian Meal Without Wine
“A meal without wine is like a day without sunshine,” goes the Italian saying, and in the golden light of a Tuscan trattoria, you begin to understand it’s not mere poetic licence but practical wisdom. Wine in Italy isn’t an indulgence but a food in itself, as essential to the meal’s architecture as bread or salt.
Don’t shy away from house wines (vino della casa), which are often locally produced and good quality despite their modest price. Indeed, house wines are often surprisingly characterful, locally produced, and offered at prices that suggest wine is not a luxury but a daily right. These arrive by the carafe—quarter, half, or full litre—to be poured into simple glasses and enjoyed without ceremony. For those wishing to explore further, ask for the “carta dei vini” and don’t hesitate to seek guidance.
The pairing guidelines are simple but effective: red wines generally accompany meat dishes, whites complement seafood. Pizza traditionally calls for beer rather than wine—one of the few exceptions to Italy’s wine-with-meals tradition. And after dinner, the progression continues: first coffee to clear the palate, then perhaps a digestivo—limoncello from the Amalfi lemons, herbaceous amaro, or fiery grappa distilled from grape must—to settle the stomach, prolong the pleasure and provide a satisfying conclusion to your meal.
Avoid Restaurants Serving The “Greatest Hits Of Italy”
Let us offer one reliable method for spotting restaurants to avoid: if the menu reads like a “Greatest Hits of Italy” compilation—Neoplitan pizza rubbing shoulders with Sicilian arancini, Roman carbonara, and Milanese risotto—walk away. In this country of fierce regional pride, authentic cuisine remains deeply regional, and establishments serving excellent food typically specialise in local specialities rather than generic “Italian” fare.
Each region boasts its own culinary traditions. In Rome, trattorias serve the quartet of iconic pastas: carbonara rich with egg and guanciale, cacio e pepe elegantly minimalist with black pepper and pecorino, amatriciana vibrant with tomato, and gricia—carbonara’s predecessor, made without egg. Cross into Tuscany and the vocabulary shifts entirely. You’ll find ribollita, a hearty bread soup born of peasant ingenuity, and pappa al pomodoro. Tuscany also offers bistecca alla fiorentina.
While some dishes have transcended their origins (like spaghetti with tomato sauce), most remain tied to their regional roots.
Part of the profound pleasure of travelling through Italy is experiencing these distinct culinary identities—each region offering its own ingredients, techniques, and flavour profiles.
It’s All About Seasonality
Italians have an innate respect for seasonal eating that predates the modern farm-to-table movement by centuries. This principle underpins the exceptional quality of Italian cuisine—ingredients are used when they’re at their flavourful peak.
The Italian menu transforms with the calendar: summer brings tomatoes so intensely flavourful they need only salt and good oil; autumn introduces an orchestra of mushrooms, truffles, and game; winter showcases bitter greens and artichokes; spring arrives with a gentle explosion of green—asparagus, fava beans, and peas so sweet they barely need cooking.
Restaurants often adjust their menus accordingly or offer seasonal specials alongside signature dishes. By embracing seasonality during your visit, you’ll experience Italian cuisine at its most authentic and delicious. Trust local recommendations for seasonal specials—they’re likely to provide your most memorable meals.
Italian menus follow a structured format with distinct categories. There are the antipasti that open the meal with small bites to awaken the palate; primi continues with pasta, risotto, or soup; secondi presents the protein heart of the meal; contorni offers vegetable sides; and dolci provides the sweet finale.
This structure might suggest that proper Italian dining requires ordering from every section, and while it might be tempting to do so, it’s a misconception that would leave even the most dedicated eater overwhelmed. Instead, consider the menu as offering options rather than obligations. A more realistic approach might be an antipasto, a primo or secondo with a contorno, and perhaps a shared dolce. Indeed, don’t feel obliged to order from every section—Italians certainly don’t for everyday meals.
If you want to sample more dishes without overwhelming yourself, ask about “mezza porzione” (half portions), particularly for pasta courses. Many restaurants will accommodate this request. This approach allows you to construct a meal that suits both your appetite and curiosity without attempting to conquer the entire menu in a single sitting.
Eating Etiquette
The small choreographies of Italian dining reveal themselves gradually: the proper way to twirl pasta (without a spoon, contrary to cinematic depictions), the rhythm of when to pour wine, the understanding that bread is for eating alongside your meal and mopping up sauce, never as a pre-meal filler.
When it comes to pizza, unless sold by the slice on the street, it is typically personal-sized, uncut, and eaten with knife and fork—though folding and eating by hand is acceptable for those with dexterous fingers and heat-resistant palates. Simply start from the inner part of the pizza and work your way outwards, towards the crust. Never request dipping sauces for pizza, as this would horrify most Italians. As mentioned, Italians never use spoons to twirl pasta. A fork is the only utensil needed, and mastering the twirling technique is part of your Italian culinary education.
“Scarpetta” is the delightful term for using bread to clean your plate of remaining sauce—a practice that acknowledges both the deliciousness of what you’ve been served and the informal pleasure of not letting a drop go to waste. While perfectly acceptable in casual settings, watch your fellow diners for cues in more formal establishments.
Be cautious with cheese—while parmigiano works wonderfully with hearty meat sauces, requesting it for seafood pasta would be considered culinary sacrilege. The delicate flavours of fish would be overwhelmed by strong cheeses.
Lastly, taking leftovers home is uncommon in Italy. Instead of over-ordering, consider requesting half portions or sharing dishes.
Even a modest effort to speak Italian will be appreciated. You need not aim for fluency—even a modestly pronounced “buongiorno” (good morning/day) or “grazie” (thank you) opens doors and softens interactions.
For dining, certain phrases prove particularly useful: “Il conto, per favore” (the bill, please) or the slightly more formal “Mi porta il conto” (could you bring me the bill); “Acqua naturale” (still water) or “Acqua frizzante” (sparkling water); and perhaps most importantly, “Era delizioso” (that was delicious)—because genuine appreciation is always welcomed.
This small effort rarely goes unnoticed and often results in warmer interactions, perhaps an extra splash of wine, or a limoncello appearing unbidden at meal’s end.
The Bottom Line
There’s an Italian saying “a tavola non si invecchia,” meaning “you never grow old at the table.” That might explain why you’ll likely see us on your next trip to Italy, still at a table immersing ourselves in Italy’s incomparable food culture. Now you know the basic rules of Italian dining, care to join us?
One of the most pivotal decisions you may have to make when designing your home is determining the ideal kitchen style. Your selection will bear not only on your cooking preferences, bespoke sense of aesthetics, household size and lifestyle, but also align seamlessly with your overall interior design. Here, we explore a variety of kitchen styles, each evoking distinct design motifs from different time periods, and providing a unique feel and functionality to your home.
The Chic Shaker Kitchen
With its iconic five-piece wooden door design featuring one recessed central panel and four outer panels, a shaker kitchen embodies quaint sophistication. Its timeless appeal lies in its versatility. You could opt for a bold change with vibrant colours or striking tiles, or add intricate beading to the cabinet doors for a touch of elegance.
Conjuring classics while effortlessly adapting to modern themes, a shaker kitchen seamlessly complements not only traditional British cottages but also contemporary city apartments aiming for a vintage twist.
The Modish Slab Kitchen
The slab kitchen, as the name suggests, is topped with – and arguably defined by – unornamented flat surfaces offering a slick look. Echoing clean, straight lines with its minimalistic and simplistic design, a slab kitchen represents modernity at its finest.
To liven up your kitchen, experiment with contrasting colours or intriguing handles. Complement with your choice of state-of-the-art appliances such as induction hobs and smart refrigerators for a cohesive design statement. A slab kitchen fits perfectly into an urban loft or a modern townhouse in need of a cutting-edge finish.
The Timeless Country Kitchen
Ideal for farmhouse-style houses or older properties with demanding structural peculiarities, envision reclaimed wooden cabinetry, flag-stone flooring, and a warmth that transports you back to the undemanding times of countryside living. The country kitchen encapsulates tradition and throws a rustic tint over modern interiors.
The subtle elegance, coupled with durability and comfort, brings this classic style to many homes, old and new. Sync with retro-styled modern appliances to retain customary charm without compromising convenience.
The Sophisticated Georgian Style Kitchen
Reflecting the refined aesthetics of the Georgian period, this kitchen style can be recognized by its stress on symmetry, grace, and sophistication. High ceilings, detailed cornicing and architraves, classical or beige colour palettes, and antique kitchens pieces resonate the grandeur of an opulent Georgian age of elegance. This style could be a perfect fit for period homes, heritage-listed properties or grand manor houses.
The Vibrant Victorian Style Kitchen
Ideal for terraces or tall townhouses, majestic Victorian style kitchens, with their intricately hand-painted tiles, stained glass windows, imposing dining tables and glorious crystal chandeliers, are an ode to beauty in its most pompous forms. Contrasting colours and quirky patterns define this vibrant era.
The Industrial-Chic Kitchen
Drawing inspiration from converted warehouses and factories, the industrial-chic kitchen celebrates raw materials and utilitarian design. Exposed brick walls, concrete countertops, metal fixtures, and open shelving create a bold yet practical aesthetic. Weathered wood elements soften the look, while Edison bulb lighting and stainless steel appliances enhance authenticity. Structural features like pipes and ductwork are highlighted rather than hidden.
This style works exceptionally well in loft apartments, converted industrial spaces, or modern homes seeking a rugged yet sophisticated edge that stands the test of time.
The Ultra-Modern Kitchen
An ultra-modern kitchen gleams with a sleek, minimalist design high on functionality. Monochrome palettes, glossy surfaces, hidden storage and state-of-the-art technology create a sleek yet practical kitchen genre.
Apartment-dwelling millennials and urbanites would likely embrace this kitchen style which suits open-plan homes, spacious lofts or minimalist penthouses.
The Cosy Scandinavian Kitchen
In tune with the essence of simplicity, functionality, and beauty of Nordic design, the Scandinavian kitchen is for those who value minimalist aesthetics with an organic flair. It typically showcases a palette of breezy whites, light wood tones, and touches of grey, black or crystalline pastels. An array of open shelving and ample natural lighting accentuates the sense of space, while hints of greenery breathe life into the room.
This stripped-back style fits superbly well within a Nordic style home or a relaxed townhouse with a lot of natural light and wooden elements.
The Escapist Mediterranean Kitchen
Bearing traces of azure beaches and sunlit vineyards, a Mediterranean style kitchen features vibrant splashes of sun-soaked colours in earthy hues, terracotta pots, hand-painted tiles and wrought iron accents. This kitchen style is characteristically warm and inviting, with open spaces, cottage-style white wooden cupboards, and rough stone features. True to its free spirit, you can incorporate splashes of topical hues to forge a unique blend of old-world charm with a contemporary flair.
Mediterranean kitchens give homeowners the semblance of living in another, sunnier part of the world, offering a stunning fit for those with rustic, sun-filled homes or beachfront properties.
The Bottom Line
In essence, there is no definitive ‘best’ kitchen style; it hinges upon your personal preferences, the existing style of your home and your specific requirements. Your budget, too, will factor into the style and customisation options you ultimately decide upon. By exploring the range of diverse kitchen styles on offer, integrating their versatility, functionality, and aesthetics, you can carve your unique vision of an ideal kitchen for your unique home.
This just in; a study (which was surely commissioned by a removal company) has revealed that moving house is regarded as the ‘most stressful life event’ by a whopping 57% of Brits. Indeed, as any one who has moved house before can surely attest, a smooth and successful relocation is just one broken vase away from divorce or family fisticuffs.
That said, there are (we promise!) some genuinely simple ways to make the big move less stressful, and so much of the damage limitation actually occurs before a single box has even been packed.
It’s all in the preparation, you see, and to answer your most pressing relocation questions, we’re here to help. If you’re wondering which room is best to pack up first, how much of the heavy lifting your removals company should be doing, and everything in between, you’ve come to the right place. Let’s dive in.
Which Room Should You Pack First When Preparing To Move House?
When preparing for a move, it’s best to start packing the rooms you use least frequently. This could be a guest bedroom or bathroom, attic, basement, or any storage rooms. These spaces tend to have items that you won’t need to use daily or weekly, so it makes sense to pack these areas first. Packing these rooms in advance won’t disrupt your day-to-day living in the lead up to the move.
What Order Should I Pack Up The Rooms In My House?
Having a clear, organised strategy can certainly help you tackle this whole task more efficiently. Building on the above answer, here’s a suggested order for packing up the rooms in your home:
Guest Rooms and Spare Rooms: As these are usually used less frequently, they should be first on your list. Freeing up a guest room also gives you extra space to start organising your boxes more systematically.
Attic, Basement, and Garage: These spaces often hold items that are less frequently used, such as seasonal decorations, tools, and outdoor supplies. It’s also a good opportunity to sort and declutter.
Non-Essential Rooms: This could be your home office, the living room, or any other rooms that you don’t use on a daily basis.
Kitchen: Start by packing the items you use least often, such as special occasion crockery, baking supplies, or your more esoteric appliances. As moving day approaches, you can pack everyday dishes and cooking items, leaving only the most essential items for last. You might want to consider using disposable plates and cutlery in the days leading up to the move, though consider the carbon footprint of your kitchen when doing so.
Children’s Rooms: If you have children, you’ll want to pack their rooms closer to moving day to minimise disruption. It can be helpful to involve them in the packing process and reassure them about the move.
Main Living Area: This includes areas such as the lounge and dining rooms. While these areas are often in frequent use, they contain items that can often be packed ahead of moving day, leaving essential items (you’ll want your sofa and TV, for sure) until last.
Bathrooms: Pack up the guest bathrooms first, if you’re lucky enough to have one, then your main bathroom. Leave out essentials like toothbrushes, toiletries, and medication, which you’ll need right up until you leave.
Bedrooms: You’ll want to pack clothes that aren’t in season, spare bedding, and other non-essentials first. The last things you’ll pack are your daily essentials and the bedding you’re currently using.
What Should Go In An ‘Essentials Box’ When Packing Before A Move?
Remember to have an ‘essentials box’ that you keep with you during the move, which is easily accessible for those odd few days (or even weeks!) of limbo both when packing up your property and for when you’ve just moved into your new place.
An essentials box is the last box you pack and the first one you open when you move, and should contain all the critical items needed for your first few days in your new home, functioning as the last box you pack and the first you open. For personal comfort and immediate needs, include toiletries (toilet paper, soap, shampoo, toothbrushes), a change of clothes and pajamas for each person, bedding, important documents (leases, passports, birth certificates), prescription medications, a small first aid kit, and entertainment options for both children and adults. Don’t forget phone chargers and a list of important contact information.
For practical household functionality, pack kitchen necessities such as non-perishable food, basic cookware, utensils, plates, cups, and coffee or tea supplies. Include cleaning essentials like wipes, bin bags, dish soap, and sponges to help with initial cleanup. A basic toolkit with screwdrivers, hammer, and utility knife will be invaluable for opening boxes and assembling furniture. If you have pets, remember their food, dishes, beds, and leashes. Finally, include bottled water and easy snacks to keep everyone energized during the moving process.
What Is The Best Way To Label Boxes When Packing Up A Home?
Labelling boxes effectively when packing up your home is an essential part of an efficient move. The most effective method is to utilise a colour code system, assigning a specific colour to each room. For example, use green stickers for the kitchen boxes, blue for the bathroom, yellow for the living room, and so forth.
Additionally, it’s a wise move to number your boxes within each colour category and keep an inventory list of what items go into which box. For instance, ‘Green 1’ might be kitchen utensils, and ‘Green 2’ might be crockery. This reduces the chance of misplacement or loss of items and makes it far easier to locate your possessions when unpacking.
In addition to colour and number coding, it can be helpful to clearly list the general contents of each box on the side. Avoid labelling the top of the box, as you won’t be able to see it if boxes are stacked upon one another. This way, you and your removers will know what’s fragile and needs to be handled with care, what’s heavy, and which boxes contain essential items that you will need to unpack first. Remember to also mark the boxes that contain items from your ‘essentials box’ and ensure they are the last loaded and first off the van.
What Items Should You Not Pack In A Moving Van?
When preparing for your move, it’s crucial to know that certain items should never be transported in a moving van due to safety concerns, legal restrictions, or risk of damage. While the goal is to move how you want with minimal stress, understanding these restrictions will help avoid complications on moving day.
Hazardous materials like paint, aerosols, cleaning chemicals, and flammables (including petrol, propane, and matches) should always be transported separately or safely disposed of before your move. Most removal companies are legally prohibited from transporting these items, and attempting to include them could result in delays or refusal of service.
Valuables and irreplaceable items should also stay with you rather than going in the van. This includes jewellery, important documents, family heirlooms, and electronic devices containing sensitive data. Financial items such as cash, bank cards, and chequebooks should remain in your personal possession at all times.
Perishable food items are another category to avoid packing, as they can spoil during transit and potentially damage other belongings. Plants require special consideration too – many removal companies won’t transport them due to potential pest issues, and longer journeys may cause them stress.
Finally, if you’re moving internationally, be aware that there are often strict regulations regarding what can cross borders, including certain foods, plants, and medications. When in doubt, consult with your removals company about their specific policies and recommendations for handling these restricted items.
Just How Much Of The Heavy Lifting Can I Expect My Removals Company To Do?
When hiring a house removals company, you can typically expect them to handle virtually all of the heavy lifting. This includes loading large items such as furniture, appliances, and heavy boxes onto the removal van, securely storing and organising these items during transit, and then unloading them at your new property.
Many removal companies also offer additional services such as dismantling and reassembling furniture, packing and unpacking your items, and even providing packing materials. However, these services may come at an additional cost and should be discussed beforehand.
It’s worth noting that although a removals company will handle the physical heavy lifting, it’s your responsibility to ensure that items are ready to be moved and there is clear access. Also, it’s always a good idea to keep an eye on how your possessions are being handled, and direct the movers as necessary for particularly valuable or delicate items.
Remember, when choosing a removals company, it’s important to clarify exactly what their service includes, so there are no surprises on moving day. Because, let’s face it; this is not a day when surprises are at all welcome.
It’s the stuff of nightmares. A meticulous, time consuming online search bagged you the cheapest flights on the market. You’ve folded clothes with precision, packed your suitcase diligently, weighed it at home to make sure it adheres to the 20kg limit, checked and double checked the whereabouts of your passport, made photocopies of everything…..And only when your seatbelt is fastened and all electronics switched to airplane mode, do you realise you’ve left the bedroom window open. Extreme example? Perhaps. Holiday ruined? Most likely.
What we’re trying to say with this drawn out allegory is that only when your home is safe and secure can you enjoy true peace of mind while away on holiday. So, here are some top tips on how to keep your home safe and secure when you’re away.
Don’t Share Your Location Publicly
Yep, we realise it’s the main reason for posting on social media; to elicit the green eyed monster in friends and strangers alike at just how much far flung fun you’re having. But how can I make everyone jealous of my best life without sharing my location, we hear you ask. They might think this idyllic scene is in fact in Croydon……
Well, we’ll tell you what your Instagram followers won’t be envious of, and that’s your empty house following a burglary. “Collect memories, not things” you’ll mutter, but you won’t be fooling anyone.
So, be wary of tagging your exact location in photos you publish online, as you’ll be alerting the world to the fact that your house is unoccupied if you do. Should you be desperate to announce you’re far from home, make your Instagram account private or Facebook messages only visible to friends for that little extra blanket of security.
Check Your Locks
Basic preventative measures are key (pun intended) when it comes to keeping your home safe while you travel and none more so than, prior to departure, ensuring all your locks are in good working condition. Before you jet off, check all the window and door locks in your home are working, should any falter or show obvious signs of damage, then get them replaced by a professional locksmith.
Experts genuinely advise that even if your locks are functioning at full capacity, it’s important to make sure you have the right window and door locks in place so your home insurance is valid; some companies demand a certain type of lock for a full, comprehensive payout to be credible.
Luckily, many locksmiths operate 24/7 which means they’re on hand day and night to change your locks. So if your flight’s first thing in the morning and you require last minute lock repair, replacement or even security upgrades, you can still secure your home before you fly.
Neighbourhood Watch
Enlisting the help of friendly neighbours to keep their peepers on proceedings in your absence is a good way of achieving a certain serenity while you’re away, as they can keep you posted on goings on. Within reason, of course; ‘house still not burgled’ isn’t a necessary daily update while you’re tanning by the pool. Their presence though, for instance in your garden doing a bit of watering, can act as a deterrent to would be burglars, as well as a source of supervision. Remember to give your neighbour a spare set of keys just in case they need access to the house.
If you’d rather not hand out a spare, consider upgrading your home security system with a smart lock door. These clever locks allow you to unlock the door remotely, using your smartphone from the comfort of your sun lounger. You can grant temporary access to your neighbours with expiring codes or set access codes for specific days and times.
Avoid Doorstep Pile-Ups
Straight from the old school with this one, but still a pertinent point and one which could be modernised by applying the same logic to Amazon deliveries and the like. Cancelling the daily newspaper or milk is a wise move before you set off, and not just for your wallet. A build up of stuff on your doorstep indicates either an extremely lazy resident lives here, a decomposing body lies inside, or more likely, no one is present.
You should also give directions for packages arriving from the Royal Mail, ASOS et al, to place deliveries in a secure, hidden location for the same reason. That friendly neighbour of yours to the rescue again!
Utilise Light Timers & Smart Bulbs
Before you head off on your jollies, consider investing in light timers or smart bulbs that can be controlled remotely. These devices can be programmed to switch on and off at varying times, giving the impression that someone is home. It’s a simple yet effective deterrent for any potential intruder who might be casing the neighbourhood.
Smart bulbs can be controlled via an app on your smartphone, allowing you to alter the lighting patterns as needed, ensuring that your home doesn’t stick to a predictable schedule that could tip off burglars to your absence.
Secure Valuables In A Safe Or Safety Deposit Box
If you’re leaving behind jewellery, important documents, or other valuables, it’s prudent to secure them in a safe that’s bolted to the floor or wall. For items of significant value or importance, consider using a bank’s safety deposit box for the duration of your holiday. This not only protects your items from theft but also from potential damage due to any unforeseen incidents at home, such as fires or floods. It’s a small step that can save you a great deal of heartache upon your return.
Consider A Home Security System
Today’s modern security systems have become remarkably user-friendly and cost-effective, giving you genuine peace of mind whilst you’re lounging abroad. This needn’t mean vast, crippling expense; a DIY home security system can be particularly appealing for travellers, as they’re designed to be set up without professional installation, saving you considerable money. Most systems now use wireless sensors that require minimal tools—often just a screwdriver and included mounting supplies.
With a proper security solution, you can monitor your property remotely via smartphone apps, receiving instant alerts should any suspicious activity occur. Many systems also offer optional professional monitoring services for a modest monthly fee, ensuring emergency services are dispatched automatically if needed. It’s a sensible investment that provides protection for your home without breaking the bank before your holiday begins.
Arrange For Regular Property Maintenance
An overgrown garden or an accumulation of leaves and debris can be tell-tale signs that a property has been left unattended. Arrange for a gardener or a maintenance service to keep up with the outdoor upkeep of your property. This could include mowing the lawn, pruning the hedges, watering the plants, or simply keeping the front of the house tidy. This not only maintains the kerb appeal of your home but also sends a message that the property is being looked after, further deterring any potential intruders.
The Bottom Line
Taking these proactive steps can significantly bolster the security of your home and provide you with the tranquillity you deserve while on holiday. From the clever use of technology to simulate occupancy, to the safeguarding of your personal treasures and the upkeep of your property’s appearance, each measure plays a crucial role in deterring potential intruders.
Remember, the goal is to make your home a less attractive target and to avoid any tell-tale signs of absence. By doing so, you can embark on your adventures with confidence, knowing that you’ve left your sanctuary as secure as a fortress. Enjoy your holiday, and may you return to find everything just as you left it—safe, secure, and waiting to welcome you back.
Champagne – that effervescent emblem of celebration and luxury – has long been governed by a set of unwritten rules. But as with all traditions, sometimes the most delightful experiences come from knowing when to bend, or even break, the established order. Here are 9 champagne conventions that deserve a modern rethink.
1.You Must Serve Champagne In Flutes
The slender flute has become synonymous with champagne service, but many wine experts now favour wider glasses that allow the complex aromas to develop fully. Next time you gift a bottle of Champagne Deutz to a discerning friend, suggest they try serving it in white wine glasses. The broader surface area allows the champagne to breathe, revealing subtle notes that might remain hidden in a traditional flute.
The science behind this is compelling: aroma molecules need space to volatilise properly, and the narrow aperture of flutes restricts this process. Krug has been advocating for tulip-shaped or even white wine glasses for years, acknowledging that while the flute may showcase the bubbles beautifully, it does so at the expense of the wine’s aromatic complexity.
In blind tastings (conducted by us, admittedly), even novice drinkers (that’s us again) could detect significantly more aromatic compounds when the same champagne is served in a wider glass, particularly with more mature or vintage champagnes. The visual spectacle of bubbles streaming in a flute is undeniably beautiful, but perhaps it’s time to prioritise flavour over aesthetics.
2. Champagne Is Only For Special Occasions
Perhaps the most pervasive myth is that champagne should be reserved solely for momentous celebrations. While there’s undeniable pleasure in marking milestones with bubbles, why limit such joy to rare occasions? A random Tuesday dinner or the simple completion of a work project can be elevated with a glass of champagne.
The French have long understood this – in champagne’s homeland, it’s as much an everyday pleasure as a celebration drink.
Studies show that ritualising everyday moments can significantly increase our wellbeing and satisfaction with life. By treating champagne as a weeknight option rather than a rare indulgence, we democratise pleasure and challenge the artificial scarcity that marketing has created around it.
Aldi’s Veuve Monsigny and Lidl’s Comte de Senneval offer astonishingly good value bruts that are perfect for transforming mundane moments into micro-celebrations without requiring a second mortgage. The daily champagne ritual might just be the self-care practice we all deserve.
3. Champagne Must Be Served Ice-Cold
While champagne should certainly be chilled, serving it at temperatures approaching freezing (as is common) mutes its sophisticated flavour profile. Experts suggest 8-10°C as ideal – cool enough to be refreshing but warm enough to allow the full expression of those carefully crafted flavours. Try experimenting with temperature to discover how the same champagne can reveal different characteristics.
Temperature dramatically affects how volatile compounds reach our olfactory receptors, with warmer temperatures releasing more aromatic molecules. This is particularly important for prestige cuvées where complexity is a key selling point.
A fascinating experiment is to pour the same champagne at different temperatures and note how the perception changes – at 4°C you might detect only acidity and bubbles, at 10°C fruit and brioche notes emerge, and by 12°C tertiary aromas of nuts, honey and toast become prevalent. Ice buckets, while traditional, often chill bottles below ideal temperature; a refrigerator set to 8°C is actually more appropriate for champagne service.
4. Champagne Doesn’t Pair With Main Courses
Too often relegated to canapés or desserts, champagne is actually a remarkably versatile food wine. Its high acidity and effervescence make it an excellent companion to everything from fried foods (the bubbles cut beautifully through richness) to oysters, roast chicken, and even certain curries. Champagne throughout the meal? Absolutely.
The scientific basis for champagne’s food-pairing prowess lies in its unique combination of acidity (typically pH 2.8-3.3), effervescence (which refreshes the palate between bites), and complex flavour compounds. This triumvirate creates dynamic contrasts with fatty foods while complementing delicate flavours in seafood.
Vintage champagnes with their additional notes of brioche, nuts and honey, pair surprisingly well with umami-rich dishes like mushroom risotto or aged cheeses. Even rosé champagnes offer enough structure to stand up to game birds or pink lamb. The tradition of relegating champagne to pre-dinner duties is a missed opportunity to experience some of the most interesting gastronomic pairings possible.
While certain champagnes benefit from ageing, sure, many are crafted to be enjoyed young, when their fresh, vibrant characteristics shine brightest. Non-vintage champagnes typically reach their peak within 3-5 years of release. Don’t feel obliged to “save it for a special day” that may never arrive – sometimes the perfect moment is now.
The chemistry behind champagne ageing is fascinating and complex. Over time, the original fruit esters slowly transform through oxidation and reduction reactions, creating new compounds that impart those coveted tertiary aromas of toast, brioche, and nuts. However, this process also diminishes the vibrant primary fruit characteristics and effervescence that make youthful champagnes so appealing.
Several esteemed champagne houses craft their non-vintage offerings specifically for early consumption, ensuring optimal balance between freshness and complexity at release. The widespread belief that all wine improves with age has led many collectors to hold champagnes past their prime, only to discover that the lively wine they purchased has transformed into something completely different – not necessarily better, just different.
6. You Shouldn’t Add Anything To Champagne
Purists may shudder, but champagne cocktails have a storied history dating back to the 19th century. From the classic Champagne Cocktail (sugar cube, bitters, and brandy) to modern creations, thoughtfully constructed champagne-based drinks can be sublime. Even a simple splash of crème de cassis (creating a Kir Royale) can transform champagne into something new and delightful.
Mixology with champagne is actually an exercise in complementary chemistry. The sugar in traditional champagne cocktails doesn’t just add sweetness – it provides nucleation sites that ensure persistent effervescence throughout the drink. Meanwhile, aromatic bitters contribute complex phenolic compounds that can enhance and complement the wine’s existing flavour profile.
Even Winston Churchill, a devoted Pol Roger enthusiast, occasionally enjoyed modifications to his champagne. The Seelbach, Black Velvet, and French 75 stand as testament to champagne’s versatility as a cocktail component. Contemporary mixologists have taken this further, using champagne’s acidity and bubbles as a sophisticated lifting agent in drinks that would be cloying or flat without its transformative properties.
7. Good Champagne Must Be Expensive
While fine champagne commands premium prices for good reason, excellent sparkling wines exist at more accessible price points. Grower champagnes (made by the same estates that grow the grapes) often offer exceptional value, as do certain lesser-known houses producing remarkable quality without the marketing budgets of the major brands.
The economics behind champagne pricing reveals that production costs, while significant, often account for a smaller percentage of prestigious labels’ final prices than one might expect. Marketing expenditure, brand positioning, and the amortisation of centuries of investment in heritage and prestige contribute substantially to the cost of bottles from the most famous châteaux.
Meanwhile, grower-producers operate with different business models, focusing resources on viticulture and vinification rather than global brand-building. Their champagnes, while perhaps lacking the name recognition of grande marques, often deliver equivalent or superior quality at 30-50% lower prices. The relationship between price and quality in champagne follows a logarithmic rather than linear curve – meaningful quality improvements become exponentially more expensive beyond a certain price point, suggesting that the sweet spot for value may lie in the £35-60 range rather than the triple-digit territory.
8. The Cork Should Pop Dramatically
The theatrical ‘pop’ may seem festive, but it’s actually a sign of poor technique. Sommeliers actually aim for a ‘sigh’ – a gentle release that preserves the bubbles and prevents potential injuries from flying corks. Twist the bottle (not the cork) slowly while maintaining gentle pressure, and you’ll preserve more bubbles while demonstrating proper champagne savoir-faire.
The physics behind the pop explains why this technique matters: a champagne bottle contains up to 6 atmospheres of pressure (comparable to the tyre pressure in a double-decker bus), and a carelessly handled cork can exit the bottle at speeds exceeding 50mph – easily enough to cause serious eye injury or property damage. Moreover, that dramatic sound represents the explosive escape of gas that should remain dissolved in your wine.
Professional sommeliers specifically train to minimise the sound when opening bottles. The technique involves controlling the gradual expansion of the gas by maintaining pressure on the cork throughout its extraction, allowing controlled decompression rather than explosive release. An additional benefit: studies show that a bottle opened gently retains significantly more dissolved carbon dioxide, resulting in finer, more persistent bubbles in the glass and a more luxurious drinking experience.
9. You Need Special Knowledge To Enjoy Champagne Properly
Perhaps the most important rule to break is the notion that enjoying champagne requires expertise. While understanding its production and heritage can certainly enhance appreciation, the most important aspect is personal enjoyment. Trust your own palate, experiment freely, and remember that champagne, for all its prestigious associations, is ultimately about pleasure.
The neuroscience of taste perception confirms this democratic approach. While experienced tasters may have developed a more elaborate vocabulary and reference points for describing champagne, the fundamental pleasure response is universal and deeply personal. Blind tasting studies consistently show that perceived enjoyment correlates poorly with price or prestige, with individual preferences often defying expert consensus.
This is why champagne houses offer such varied house styles – there is no objectively ‘best’ profile, only different expressions that resonate with different palates. The terroir-driven approach of recent decades has further expanded this diversity, with single-vineyard bottlings showcasing dramatically different expressions of champagne from sites sometimes separated by mere metres. The democratic truth is that champagne appreciation is an individual journey, and no expert can definitively tell you which champagne should bring you the most pleasure. The only expertise that truly matters is your growing familiarity with your own preferences.
By breaking free from these outdated conventions, we can develop a more personal, relaxed relationship with this remarkable wine – one that prioritises enjoyment over rigid adherence to tradition. After all, champagne’s enduring appeal lies not just in its illustrious history, but in its ability to bring delight in whatever context we choose to enjoy it.
Though perhaps it’s a three way fight between home office chair, toilet seat and bed, we think the latter just pips it; yep, the bedroom is the place in the world where we spend the most time. But yet, beyond the duvet, sheets and pillows, it feels a room strangely neglected when it comes to cosiness and comfort.
Upgrades, however, can be costly, logistically and financially, particularly if you hire a professional to give your bedroom a spruce up. Instead, there are methods you can employ, and insider ways and means to exploit, to get your bedroom looking and feeling like the space you truly deserve. With that in mind, from colouring to decluttering, here’s how to decorate your bedroom like a pro.
Colour & Curiosity
It’s no surprise that professional designers start a home remodelling project by carefully selecting a colour to base the fresh look around. Indeed, the quickest way to give a room a striking makeover is to repaint the walls in your bedroom a new shade of gorgeous.
Decide on the mood or tone you want to set in the room, then pick a colour that reflects that feeling. For a soothing sense of serenity and safety, the pros recommend blue. To evoke nature and balance, go for green. Or, for a loving, sweet atmosphere, it has to be pink. While there is no wrong colour choice and it’s all about personal preference, try to avoid energetic colours like the vivacity of yellow. If you’re after something sunny, instead opt for orange tones which bring about feelings of warmth and calm. Think colours that will relax rather than excite you.
The painting itself is not that complicated; all you have to do is purchase some equipment – a handheld paintbrush or roller, a bucket of primer, the right type of paint, a ladder and some plastic sheeting to protect those inevitable stray droplets.
Once that’s done, it’s time to paint. Consider rolling on a second coat of paint if you want a deeper, more durable colour. Bear in mind that proper drying time between coats is essential for a flawless finish—rushing this step can lead to patchy results that will frustrate even the most patient DIY decorator. Most quality paints will require at least 4-6 hours between coats for optimal adherence and colour development.
Ideal Tip: If you rent, try adding colour to your walls with removable wallpaper. Be sure to read reviews to find a brand that doesn’t leave any underlying damages to the wall underneath.
Processed with VSCO with c1 preset
There Is A Light That Never Goes Out
Interior designers take lighting in the bedroom very seriously, and so should you. Stark, single bulb overhead lighting is out; instead, if you want to create the ideal bedroom for both focus and rest, it’s all about gentle task lighting, which illuminates areas of the room needing particular attention at a particular moment in time.
Spare a thought, too, for sources of natural light, the healing and energising powers of which can’t be overstated. Blackout blinds are superb for granting a full night’s, undisturbed sleep, and can be raised to allow the daytime to shine through, too. Should your bedroom not be blessed with several windows, then hanging mirrors can do a great job at reflecting the natural light you do have, making your room feel brighter and roomier in the process.
Ideal Tip: Invest in dimmable lights for your bedroom. They allow you to adjust the ambiance to fit your mood, making your space feel calm for sleep or energetic for work.
Some people say that technology doesn’t belong in the bedroom, and that this space should be reserved solely for sleep. In fact, we’re sure we’ve stated as much before. However, by banishing all tech from the bedroom, you’re rather underselling the space.
While we agree with the pros that you should refrain from bringing your computer and other work into the bedroom, items of tech can contribute to the relaxing atmosphere of the room and even help you sleep more soundly. Consider creating a chill zone with a TV on the wall complete with fluffy pillows or bean bags for kicking back on in style. Or, add some speakers so you can relax to your favourite music or listen to a podcast or bedtime story.
At least one corner in your room should be devoted to a different purpose far removed from sleep, be it a comfy chair surrounded with your favourite books or a dedicated meditation space. Your bedroom is your kingdom, and you can do whatever you want there!
Ideal Tip: To turn your bedroom into a multi-purpose space, consider modular storage furniture. A sofa that’s also a bed, or a desk that folds into a wall, can transform your room to suit your needs at various times.
Time To Declutter
You’ve made your bed; now lie in it. But first, a tidy up. Specialists and interior designers agree that clutter has a negative impact on harnessing that sense of a relaxing or romantic vibe in the bedroom. An uncluttered bedroom can help you instantly feel calmer and more comfortable, free from distraction and bother in this most important room in the house.
That’s why you should reduce the clutter that naturally tends to find its way onto bedroom furniture or worse, the floor. Even the process itself – of decluttering and minimising – will bring you clarity and expose the real beauty of your bedroom.
Ideal Tip: When decluttering, try the ‘out of sight, out of mind’ test. Stow items away from view for a month. If you don’t miss them, chance are you don’t need them—consider donating or selling these items.
Get Creative With Your Storage Solutions
If you’re to declutter successfully without setting up a skip beneath your bedroom window, you’re going to need some savvy storage solutions. Indeed, you can gain some serious satisfaction (and even have a little fun) getting creative with your storage. Closet organisers and nightstands can help you to hide your clutter and show off key decorations and accessories, too.
Another fantastic idea is to make use of the space at the foot of and under your bed. For instance, you can hide your bedsheets or winter coats under your bed using vacuum storage bags, which are ideal for storing clothes tightly together.
Ideal Tip: Think vertical for bedroom storage. Unused wall space above your doors, bed or closets can be optimised with high shelves or hanging organizers, keeping your floorspace clear and room clutter-free.
Bring Texture Into Your Bedroom
Professional decorators know that a truly luxurious bedroom isn’t just about colour—it’s about texture. Layering different textiles creates depth and interest while making your space feel infinitely more comfortable. Combine crisp cotton sheets with a chunky knit throw, or pair a velvet headboard with linen cushions for a tactile experience that’s both visually appealing and physically comforting.
Texture needn’t be limited to soft furnishings either. Consider adding woven rattan accessories, a plush rug underfoot, or even a statement wall with textured wallpaper or wood panelling. These subtle details create a multi-dimensional space that feels considered and complete, without requiring an enormous budget.
Ideal Tip: When selecting textiles for your bedroom, choose natural fibres where possible. Cotton, linen, wool, and silk not only feel better against the skin but also regulate temperature more effectively throughout the seasons, helping you to stay cool in summer and cosy in winter.
Create A Focal Point
Every professionally designed bedroom has a clear focal point that draws the eye and anchors the space. Typically, this is the bed itself, but you can enhance this natural focus or create an entirely new one with thoughtful decoration.
A large piece of artwork above the bed, a statement headboard, or even an accent wall in a contrasting colour can all serve as striking focal points. The key is to choose something that reflects your personality while maintaining the restful atmosphere needed for good sleep. This single element will give your room direction and purpose, making all your other decorating decisions infinitely easier.
Ideal Tip: If you’re working with a small bedroom, consider using mirrors strategically to create your focal point. A large, beautifully framed mirror not only serves as a stunning visual anchor but also reflects light and creates the illusion of additional space—a clever designer trick for making compact bedrooms feel more spacious.
Small Things Make A Big Difference
Interior designers are known for having a few decorating tricks up their sleeves, and usually, they involve using the smallest of details to make a massive difference to the appearance of a bedroom. Consider following the latest seasonal decor trends to find the best ideas to fit succinctly with the time of year and the unique atmosphere that nature creates.
Small additions like adding a beautifully upholstered headboard or continental pillows which add support, depth and interest to the bed can make a world of difference to the overall aesthetic of your bedroom. Adding a plant to your bedroom can also transform it from a stuffy space into a tranquil, calming one. When it comes to bedroom design, the devil is in the detail.
Ideal Tip: Pay attention to the sensory details in your bedroom. The scent of a calming candle, the texture of plush throw pillows, or the colour of your lamp’s light bulb can all dramatically enhance your room’s comfort and charm.
The Bottom Line
When decorating your bedroom, you needn’t enlist the help of a professional eye to give your space a once over and your wallet several more. Keep your mind open and get creative with every aspect of your bedroom, focusing on the finer details whilst not forgetting the bigger picture, too. Consider most keenly light, colours, storage, and clutter and soon it’ll be a space you want to spend more and more time in.
Got leftover roast chicken in the fridge and not sure what to do with it? Don’t worry, you’re in the right place. That humble leftover bird can be the starting point for countless delicious meals that are worlds away from your Sunday roast.
While we Brits love our beef roasts, there’s something wonderfully versatile about chicken that makes it the champion of leftovers. You can take it in any direction—spicy and fragrant Asian dishes, punchy Mexican street food, or comforting classics that feel like a warm hug on a chilly evening.
There’s also something deeply satisfying about transforming yesterday’s dinner into something completely new. It’s thrifty, of course (your gran would approve), but it’s also creative—a bit like kitchen alchemy.
If you’re particularly organised, you might even roast a chicken on Sunday specifically to use throughout the week. Or pick up a rotisserie chicken from the supermarket when you know you’ve got a busy few days ahead. Just pull the meat from the bones, shred it with a couple of forks, and store it in the fridge. With that done, you’ve got the building blocks for quick lunches and speedy suppers all week long.
For the best flavour in all these leftover creations, it’s worth investing in organic chicken from the start. Rhug Estate Organic Poultry, who sell organic chicken UK-wide, tell us that because these birds are raised with higher welfare standards and more natural diets, it translates directly into better taste and texture in your finished dishes. You’ll notice the difference—the meat tends to be more succulent and the flavour more pronounced, providing a superior foundation for any recipe you choose to make.
No leftover chicken? No problem. Just poach a few chicken breasts instead. Pop them in a pot of cold water with some salt, bring to a gentle boil, then take off the heat, cover and leave for about 15 minutes. The result? Perfectly tender chicken ready to be turned into any of these mouthwatering dishes.
Mouthwatering Sichuan Cold Chicken
Transform your leftover shredded chicken into a vibrant, cold Sichuan dish that packs a proper punch. Hailing from China’s southwestern Sichuan province, this dish (known locally as “liang ban ji”) exemplifies the region’s famous flavour profile—the perfect balance of ma (numbing) and la (spicy). Traditionally prepared with a whole poached chicken, our leftover version is much simpler but still captures the authentic character.
Combine your chicken with a dressing of chilli oil, ground Sichuan peppercorns, light soy sauce, rice vinegar and a small pinch of sugar. Toss well to coat every strand of chicken in the aromatic dressing. The Sichuan peppercorn is the star here—it’s not actually a pepper but the dried berry of the Chinese prickly ash tree, creating that unique tingling sensation on your tongue that’s become the hallmark of Sichuan cuisine. Let the chicken marinate for at least 30 minutes, but overnight in the fridge is even better. Just before serving, top with crushed roasted peanuts, thinly sliced spring onions and a generous handful of fresh coriander leaves. Serve cold—it’s even better the next day, when the flavours have had time to mingle and intensify.
Chicken Tinga Tacos/Soup
Give your chicken a Mexican makeover with this fiery, smoky treatment. Tinga originated in Puebla, a region in central Mexico known for its rich culinary history and complex mole sauces. Today, tinga has become a beloved staple across Mexico and internationally for good reason—its smoky, slightly spicy profile is utterly addictive. It’s one of the first dishes kids learn to cook before going off to university.
Gently warm your shredded chicken in a sauce made from tinned tomatoes and chipotles in adobo sauce. Start by sautéing finely diced onion and minced garlic cloves in a tablespoon of oil until soft and translucent. Add ground cumin and cook for another minute until fragrant. Pour in a tin of chopped tomatoes and blended tinned chipotles in adobo (just according to your heat preference). Let this simmer for about 10 minutes until slightly thickened, then fold in the shredded chicken and cook for another 5 minutes until the chicken is warmed through and has absorbed all those smoky flavours.
The chipotle is the heart and soul of tinga, providing both smokiness and heat in perfect harmony. The result is tender, juicy chicken with a punchy, smoky flavour that’s brilliant served in warm corn tortillas. You can also add stock to the recipe and make it into a chicken tinga soup. Top with diced avocado, a squeeze of fresh lime, a sprinkle of chopped coriander and a crumbling of feta for a weeknight dinner that feels anything but leftover.
Chicken Stew With Dumplings
When the weather’s grim, nothing beats a hearty chicken stew crowned with fluffy dumplings. Simply sauté onions, carrots, celery and leeks (the classic mirepoix that forms the base of countless European dishes) until soft. Once they’ve softened (about 8 minutes), sprinkle over some plain flour and stir to coat all the vegetables. This will thicken your stew beautifully. Gradually add good chicken stock and a splash of white wine (optional, but adds lovely depth), stirring continuously to avoid lumps. Then add your shredded chicken along with fresh thyme (or dried), bay leaves, and seasoning. Let it simmer gently for about 20 minutes until everything melds together into a comforting, thick stew.
For the dumplings, mix self-raising flour (a British invention from the 1800s) with cold butter cut into small cubes and a generous handful of chopped herbs like parsley and thyme. Using your fingertips, rub the butter into the flour until the mixture resembles breadcrumbs, then add just enough cold milk to bring it together into a soft, slightly sticky dough. Don’t overwork it or your dumplings will be tough. This simple combination creates the light, fluffy texture that sets British dumplings apart from their denser European cousins.
Divide the dough into balls and gently place them on top of your simmering stew. Cover with a tight-fitting lid and cook for about 20 minutes until the dumplings are puffed up and cooked through. Pure comfort in a bowl, and a brilliant example of British frugality transformed into culinary excellence.
Transform your chicken into a fragrant Vietnamese soup that’s both comforting and fresh. While the magic of pho lies in its aromatic broth, which typically simmers for hours to develop depth and complexity, you can make a quick version by simmering onions, ginger, star anise, cinnamon, and cloves in chicken stock.
Combine good-quality chicken stock with a quartered onion, sliced ginger, star anise, a cinnamon stick, and a few cloves. If you have a whole chicken carcass—make the stock from scratch by adding the bones to cold water with the aromatics and simmering for 1-2 hours before straining. Otherwise, a good shop-bought stock works perfectly well. Let the aromatics infuse for about 30 minutes, then strain the broth into a clean pan. Add fish sauce to balance the flavours. Taste and adjust the seasoning until you’re happy with it.
Cook flat rice noodles separately according to packet instructions (usually soaking in boiling water for 6-8 minutes), then drain and rinse under cold water to stop them cooking further. Divide the noodles between serving bowls, top with your shredded chicken, and ladle over the hot, aromatic broth.
Serve with a platter of bean sprouts, lime wedges, thinly sliced red chillies and small dishes of siracha sauce. Each person can customize their bowl to their taste, adding the fresh herbs and condiments as they eat—this interactive element is part of the joy of pho.
If you haven’t used loads of butter to roast your chicken, it may result in a slightly strange broth, so be generous with the aromatics and fish sauce to ensure a rich, flavourful base.
Chicken Over Rice (Khao Mun Gai)
This Thai-inspired dish is gloriously simple but full of flavour. In Thailand, the dish is traditionally made by poaching a whole chicken, then using the resulting broth to cook the rice, creating a beautiful cycle where nothing is wasted—the epitome of resourceful cooking. Our leftover version captures the same spirit.
Rinse jasmine rice until the water runs clear, then drain well. In a medium saucepan with a tight-fitting lid, heat a little vegetable oil and sauté crushed garlic cloves and finely grated ginger for 30 seconds until aromatic. Add the rice and stir to coat in the oil, then pour in chicken stock. Bring to a boil, then immediately reduce to the lowest heat, cover, and cook for 12-15 minutes until all the liquid is absorbed and the rice is cooked. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
While the rice cooks, prepare the zingy sauce that makes this dish sing. In a small food processor or using a pestle and mortar, blend fresh ginger (roughly chopped), garlic cloves, small red chillies (deseeded if you prefer less heat), lime juice, fish sauce, a little palm sugar (or brown sugar), and a splash of water until smooth. This balance of hot, sour, salty and sweet typifies Thai cuisine’s approach to flavour harmony.
To serve, mound the fragrant rice onto plates, top with your shredded chicken (warmed through gently), and spoon some of the punchy sauce over. A scattering of thinly sliced cucumber, sprigs of coriander, and a few extra slices of chilli brings it all together—brilliant for lunch or a light supper, and a million miles from your original roast.
Spicy Shredded Chicken Noodle Salad
Make it into a vibrant Vietnamese salad—Gỏi Gá style, which simply means “chicken salad” in Vietnamese. Gỏi, or Vietnamese salads, occupy a special place in the country’s cuisine, offering a perfect balance of fresh vegetables, herbs, protein, and zesty dressings. Unlike Western salads, Vietnamese gỏi emphasizes the contrast of textures and the harmony of flavours—sour, sweet, salty, spicy, and umami all in perfect equilibrium.
Don’t skip making this salad’s fried shallot topping—we always have some from the shop in our cupboard as a staple, but they’re simple to make yourself. Thinly slice shallots into rings, then slowly shallow fry on a low heat in vegetable oil until golden and crisp. Drain on kitchen paper and they’ll crisp up even more as they cool.
Cook rice noodles according to packet instructions (usually soaking in boiling water for about 6-8 minutes), then drain and refresh under cold water. In a large bowl, combine the cooled noodles with shredded chicken, finely shredded white cabbage, grated carrots (or cut into fine matchsticks), and handfuls of fresh mint leaves, coriander leaves, and Thai basil (roughly torn). This abundance of fresh herbs is quintessentially Vietnamese and provides layers of aromatic flavour.
For the dressing, whisk together fish sauce (nước mắm, the lifeblood of Vietnamese cuisine), lime juice, rice vinegar, palm sugar (or caster sugar), finely minced garlic, and finely chopped red chilli. Pour over the salad ingredients and toss everything together just before serving—this keeps the vegetables crisp and the herbs vibrant. Top with those crispy fried shallots for a satisfying crunch and an extra sprinkle of chopped peanuts if you fancy.
Alternatively, be influenced by Thai style with a punchy peanut satay style dressing. Blend smooth peanut butter with coconut milk, red chilli (deseeded and chopped), lime juice, soy sauce and honey until smooth. Thin with a little water if needed, then warm gently in a small pan to intensify the flavours before drizzling over the salad. This rich, creamy sauce coats the chicken and noodles beautifully, transforming your leftovers into a luxurious meal.
Green Goddess Chicken Salad
Breathe new life into your chicken with this verdant, creamy salad. The Green Goddess dressing has a fascinating history—it was created in the 1920s at the Palace Hotel in San Francisco, named in honour of a popular play called “The Green Goddess” that was running at the time. The original recipe featured herbs, anchovies, and mayonnaise, but our avocado version gives it a modern, healthier twist.
Blend a ripe avocado with a generous handful of mixed herbs—parsley, tarragon, and chives (the classic French fine herbs combination). Add Greek yoghurt, white wine vinegar, good olive oil, a small garlic clove, and a pinch of salt. Whizz until you have a smooth, vibrant green dressing that’s thick enough to coat the back of a spoon but still pourable. If it’s too thick, add a splash of cold water to thin it.
In a large bowl, gently toss your shredded chicken in this velvety dressing, then add Little Gem or Cos lettuce (torn into bite-sized pieces), cucumber (sliced into half-moons), and spring onions (finely sliced). The creamy dressing clings beautifully to the chicken and provides a luxurious counterpoint to the crisp vegetables. Finish with an extra drizzle of olive oil, a scattering of more fresh herbs, and mixed seeds (pumpkin, sunflower, and sesame work well) lightly toasted in a dry pan for a minute until fragrant. These add a satisfying crunch and a nutritional boost.
This makes a substantial lunch or light dinner that’s as nourishing as it is delicious—and the vibrant green colour makes it particularly appealing on the plate. If you’re taking it to work, pack the dressing separately and toss everything together just before eating to keep the lettuce crisp.
Pollo Mechado (Shredded Chicken)
This Venezuelan-inspired dish transforms your chicken into something truly special. Mechado, which means “shredded,” is a cooking technique and style found throughout Latin America, with each country adding its own distinctive touches.
Just like these leftover recipes, this dish emerged from practical necessity, however in this case as a way to tenderize tougher cuts of meat by slow cooking and shredding them. While traditionally made with beef (carne mechada), the chicken version has become equally popular, especially in home cooking. The technique reflects Venezuela’s historical ingenuity in creating flavourful, satisfying meals from simple ingredients.
Warm your shredded chicken in a sauce made from sautéed vegetables and aromatics. In a large frying pan, heat olive oil and gently cook onion (finely diced), red and green peppers (both deseeded and diced), and garlic cloves (minced) until soft but not coloured—about 8 minutes. Add ground cumin, dried oregano, and a bay leaf, cooking for another minute until fragrant. Then stir in tinned chopped tomatoes and a splash of chicken stock. Let this simmer for about 10 minutes until slightly thickened and the flavours have melded together.
Fold in your shredded chicken and continue to cook on a gentle heat for another 5-10 minutes. Season well with salt and pepper, and add a splash of red wine vinegar to brighten all the flavours. The sauce should thicken and coat the chicken beautifully—not too dry, not too wet. Remove the bay leaf before serving.
Traditionally, this would be served with rice, black beans, and slices of ripe avocado, but it’s also delicious stuffed into warm arepas (Venezuelan corn cakes) or wrapped in soft tortillas. A scattering of fresh coriander leaves and a squeeze of lime juice finish the dish perfectly. This keeps well for 2-3 days in the fridge and the flavours often improve overnight, making it ideal for batch cooking.
Polpette di Pollo (Chicken Meatballs)
Give your shredded chicken an Italian twist by turning it into tender meatballs. Polpette have a rich history in Italian cuisine, dating back to the Roman Empire when they were made with various meats and spices. While beef and pork versions are more common, chicken polpette are particularly popular in regions like Sicily and Tuscany, where waste-free cooking has long been a cornerstone of culinary tradition. The word “polpette” comes from “polpa,” meaning pulp or flesh, highlighting how these little morsels make the most of every scrap of meat.
Mix your shredded chicken with breadcrumbs soaked in milk, grated Parmesan, an egg, chopped parsley and a grating of nutmeg (the classic Italian seasoning that brings warmth without overpowering). Form into small balls and either fry until golden or bake for a lighter option. Serve with a simple tomato sauce over pasta, or on their own as part of an antipasti spread. These freeze brilliantly too—perfect for getting ahead, and a wonderful homage to Italy’s genius for transforming humble ingredients into something spectacular.
Leftover Chicken & Leek Pie
Few things are more comforting than a proper chicken pie. Indeed, a classic chicken pie is the ultimate comfort food – golden, flaky pastry encasing a creamy, generously seasoned filling of tender chicken and vegetables.
Simply, sauté leeks and mushrooms until soft, then add a knob of butter and sprinkle with flour to make a roux. For a generous family-sized pie, melt butter in a large frying pan and gently cook large leeks (washed thoroughly and sliced into rounds) and mushrooms (sliced) with a pinch of salt for about 8-10 minutes until soft and the moisture from the mushrooms has evaporated. Add more butter, allow it to melt, then sprinkle over plain flour to make your roux. Cook, stirring constantly, for 2 minutes—this removes the raw flour taste.
Gradually add milk and chicken stock, stirring continuously to avoid lumps. Bring to a simmer and cook for 3-4 minutes until you have a smooth, velvety sauce that coats the back of a spoon. Fold in your shredded chicken along with chopped fresh tarragon (or dried) and Dijon mustard. The tarragon’s gentle aniseed note is particularly good with chicken. Season generously with salt, pepper, and a grating of nutmeg.
Transfer to a pie dish. Brush the rim of the dish with beaten egg, then cover with a sheet of ready-rolled puff pastry, pressing it firmly onto the rim to seal. Trim any excess pastry, then crimp the edges with a fork or your fingers for a decorative finish. Make a small hole in the centre to allow steam to escape, and brush the entire surface with beaten egg for a gorgeous golden finish. Bake in a preheated oven until the pastry is risen and golden brown, about 25-30 minutes. Allow to rest for 5 minutes before serving with some steamed seasonal vegetables. Sunday roast reborn in spectacular fashion.
Mexican Style Chicken Quesadillas
For a speedy lunch or supper, quesadillas are hard to beat. The word “quesadilla” comes from “queso” (cheese) and in their homeland, quesadillas are typically made with corn tortillas and Oaxaca cheese (a stringy, mozzarella-like cheese), though flour tortillas became common in northern Mexico due to the region’s wheat production. Our version takes inspiration from these traditions while adapting them for British kitchens.
Warm your shredded chicken with some spices to add a Mexican flair. In a pan, heat a little oil and add your shredded chicken along with chipotle paste (or smoked paprika if you prefer less heat). Stir well to coat the chicken, then cook for 2-3 minutes until everything is warm and aromatic. Add some cooked sweetcorn and kidney beans. if you like. Remove from heat and set aside.
To assemble, lay out large flour tortillas. Scatter each with grated cheese (a mixture of cheddar and mozzarella works well), covering half the tortilla only. Spoon the spiced chicken over the cheese, dividing it equally, then add sliced spring onions and a few drops of hot sauce if you fancy an extra kick. Fold the empty half of each tortilla over to create a half-moon shape.
Heat a large, dry frying pan over medium heat. Cook the quesadillas one at a time for about 2-3 minutes on each side until golden and crisp on the outside and the cheese has melted inside. Keep the cooked ones warm in a low oven while you finish the batch. Cut each quesadilla into wedges and serve with smashed avocado (ripe avocado mashed with lime juice, salt and a little chopped coriander), a dollop of sour cream, and a zingy tomato salsa (chopped tomatoes mixed with finely diced red onion, chopped coriander, lime juice, and salt) for dunking. A proper crowd-pleaser that’s on the table in under 15 minutes.
Chicken & Sweetcorn Soup
This Chinese-inspired soup is both comforting and nourishing, with a silky texture and gentle umami depth that soothes the soul on dreary days. It’s particularly brilliant for leftover shredded chicken because the meat’s delicate strands absorb the aromatic broth beautifully while adding textural interest against the pop of sweetcorn kernels. The soup comes together in minutes, making it perfect for quick weeknight meals when energy is low but you still crave something homemade and satisfying.
Pour good-quality chicken stock into a saucepan and bring to a simmer over medium heat. Add sweetcorn kernels (fresh or frozen), soy sauce, and sesame oil. If you like, add a piece of ginger (sliced) and crushed garlic clove for extra flavour. Allow to bubble away for about 5 minutes until the corn is tender.
In a small bowl, mix cornflour with cold water to make a slurry. Slowly stir this into the soup and simmer for another minute until the broth thickens slightly—this gives the soup its characteristic silky consistency. Add your shredded chicken and warm through for 2-3 minutes, being careful not to let the soup boil vigorously once the chicken is added.
In a separate bowl, beat eggs lightly with a fork. Just before serving, use a wooden spoon to stir the soup in one direction to create a gentle whirlpool, then slowly drizzle in the beaten eggs in a thin stream. They’ll cook instantly in the hot soup, creating those distinctive and delicate ribbons throughout. Take the soup off the heat immediately to prevent the eggs from overcooking. Finish with sliced spring onions and a generous pinch of white pepper (traditional in Chinese cooking and milder than black pepper). For extra brightness, add a dash of rice vinegar just before serving. This soup is equally delicious served with a drizzle of chilli oil for those who enjoy a bit of heat.
Chicken Coronation Sandwiches
A British classic that never gets old. As we’re sure you know, Coronation Chicken was specifically created for Queen Elizabeth II’s coronation banquet in 1953 by Rosemary Hume, a principal at the prestigious Cordon Bleu Cookery School in London. The original recipe was more complex than today’s versions, featuring a curry cream sauce with apricot purée. Our version is simpler still, but no less delicious.
In a large bowl, combine your shredded chicken with good quality mayonnaise, mild curry powder (more if you like a stronger flavour), a little ground turmeric for that gorgeous golden colour, mango chutney (ideally one with small chunks for texture), and sultanas (golden sultanas are best for their sweeter flavour and prettier appearance, but regular ones or even raisins will do in a pinch). The fruity sweetness balances the curry spices beautifully and is the signature note of this iconic dish.
Add a good squeeze of lemon juice to brighten all the flavours, and a handful of chopped fresh coriander or flat-leaf parsley. If you don’t have any fresh herbs, this recipe is still delicious without—the curry and fruit flavours are robust enough to stand on their own. Mix everything together gently but thoroughly, ensuring all the chicken is coated in the creamy, spiced dressing. Taste and adjust the seasoning, adding a little salt if needed and perhaps more lemon juice if you’d like a tangier finish.
For the quintessential British sandwich, pile the mixture generously between slices of soft white bread with the crusts removed for an elegant touch. If you’re feeling fancy, cut into neat triangles or fingers. This mixture also works brilliantly stuffed into a baked potato, spooned over a crisp green salad, or served on a bed of rice for a more substantial meal. It keeps well in the fridge for 2-3 days, making it perfect for picnics or packed lunches.
Take your tastebuds south of the border with these crispy parcels of Mexican-American fusion cuisine. Chimichangas—essentially deep-fried burritos—originated in the southwestern United States, likely Arizona or northern Mexico, though their exact origins are disputed with several restaurants claiming to have invented them. Legend has it that a burrito was accidentally dropped into a deep fryer, prompting the cook to exclaim “chimichanga!”—a Spanish expression of surprise.
Chimichangas are absolutely perfect for leftover shredded chicken for several reasons. First, the chicken’s fibrous texture absorbs the spices beautifully while maintaining its structure during cooking. Second, because the chicken is already cooked, you need only warm it through rather than worry about cooking it from raw inside the parcel. Finally, the crispy outer shell contrasts wonderfully with the tender, flavourful chicken filling—transforming your leftovers into something that feels utterly indulgent.
Start by preparing the filling. In a frying pan, heat oil and sauté finely diced onion and diced pepper (any colour) until soft, about 5 minutes. Add minced garlic cloves and cook for another minute. Stir in ground cumin, dried oregano, and smoked paprika. Cook for 30 seconds until fragrant, then add your shredded chicken and some tomato puree. Mix well and cook for 2-3 minutes until everything is warmed through. If you like, add drained, rinsed black beans or sweetcorn kernels for extra texture and nutrition. Season with salt and pepper to taste, and stir in a handful of chopped coriander.
Lay out large flour tortillas. Divide the chicken mixture between them, spooning it onto the lower third of each tortilla. Sprinkle each with grated cheese (a mix of cheddar and mozzarella works well). To fold: first, fold in the sides of the tortilla, then fold the bottom edge up over the filling, and roll tightly away from you to form a neat parcel, tucking in the sides as you go to seal the filling.
For the classic fried version: heat vegetable oil in a deep frying pan. Carefully add the chimichangas seam-side down and fry for 2-3 minutes per side until golden and crisp. Drain on kitchen paper. For a healthier baked version: preheat the oven, place the folded chimichangas seam-side down on a baking tray, brush all over with oil, and bake for about 15-20 minutes until golden and crisp, turning halfway through.
Serve with guacamole, sour cream, and salsa for dipping. If you’re feeling particularly indulgent, drizzle some cheese sauce over the top and sprinkle with jalapeños for an extra kick. These also freeze brilliantly before cooking—wrap individually in foil, then defrost fully before frying or baking.
This Mexican-inspired soup is packed with flavour and texture. This tortilla soup, or sopa de tortilla, is a traditional Mexican soup. Aromatics like oregano, coriander and spices like chilli powder and cumin add a depth of flavour to the tomato-y broth that just can’t be beat. If you have it, use Ancho chilli powder instead of regular chilli powder, which has a sweeter, smokier flavour profile.
To make this comforting soup, heat oil in a large pot over medium heat. Add diced onion, minced garlic cloves, and diced bell pepper (red or green). Cook until softened, about 5 minutes. Add chilli powder (or Ancho chilli powder if you have it), ground cumin, and dried oregano. Stir and cook for another minute until the spices are fragrant and coating the vegetables.
Pour in a tin of chopped tomatoes, chicken stock, and a little chipotle paste (optional, but adds wonderful smokiness). Bring to a simmer and cook for about 15 minutes to allow the flavours to meld. Add your shredded chicken and frozen sweetcorn, and continue to simmer for another 5 minutes until everything is warmed through.
While the soup is simmering, prepare the crispy tortilla strips. Cut flour tortillas into thin strips about 5mm wide. Heat vegetable oil in a small frying pan until hot. Fry the tortilla strips in batches for about 1-2 minutes until golden and crisp. Remove with a slotted spoon and drain on kitchen paper, then sprinkle with a little salt while still hot.
To serve, ladle the hot soup into bowls and top with the crispy tortilla strips, diced avocado, a dollop of sour cream, fresh coriander leaves, and a squeeze of lime juice. For extra indulgence, sprinkle with some grated cheese that will melt slightly from the heat of the soup. The contrast between the hot, spicy broth, the tender chicken, and the crunchy tortilla strips makes for a bowl that’s as vibrant as it is comforting.
Chicken Caesar Salad
Sometimes the classics are classics for a reason. Our ideal Caesar salad has copious amounts of anchovy, so don’t be shy with them. Plenty of garlic and snappy croutons in the dressing give the salad a pungent punch.
For a truly spectacular Caesar, make your own dressing from scratch. In a pestle and mortar, crush garlic cloves with a pinch of salt until you have a smooth paste. Add anchovy fillets and mash them into the garlic paste. Scrape this mixture into a bowl and add egg yolk, Dijon mustard, white wine vinegar, lemon juice, and finely grated Parmesan. Whisk to combine, then very slowly drizzle in olive oil, whisking constantly, until you have a thick, glossy dressing. Season with freshly ground black pepper (you probably won’t need salt because of the anchovies).
For a quicker version, simply mix good quality mayonnaise with crushed garlic, finely chopped anchovy fillets, lemon juice, Worcestershire sauce, and grated Parmesan. This won’t have quite the same depth of flavour, but it’s still leagues ahead of shop-bought dressing.
To make the croutons, tear or cut day-old bread into rough cubes. Toss with olive oil, a pinch of salt, and a clove of garlic (crushed or grated). Spread on a baking tray and bake until golden and crisp, about 10 minutes, turning halfway through.
For the salad itself, separate and wash romaine or Cos lettuce, then tear into bite-sized pieces and thoroughly dry (a salad spinner is ideal for this). In a large bowl, toss the lettuce with about two-thirds of the dressing, ensuring every leaf is lightly coated. Add your shredded chicken, the croutons, and Parmesan, shaved with a vegetable peeler rather than grated for a more dramatic appearance. Toss again very gently, then divide between plates or arrange on a large serving platter.
Drizzle with the remaining dressing, add a final flourish of Parmesan shavings, and finish with a generous crack of black pepper. For a more substantial meal, add some crispy bacon bits or a soft-boiled egg. Simple, satisfying and miles better than anything shop-bought. This makes an elegant lunch or a light summer supper that feels special but comes together in minutes.
The Bottom Line
Whether you’re looking to stretch your Sunday roast further or simply want to transform tonight’s dinner into tomorrow’s lunch, these versatile recipes prove that leftover chicken need never be boring. With just a bit of imagination and a few store cupboard staples, that humble bird can take you on a culinary journey around the world—all from the comfort of your own kitchen.
East London’s London Fields is so clouded with clichés that even observing them is something of one. They put Monster Munch on their oysters here, the mad bastards. Their wine is turbid and full of sediment. Perhaps there’s something in the water here. There’s certainly something in the soil…
London Fields – the grassy stretch, not the neighbourhood – is a sprawling plot that dates back to the 16th century. The park’s rather prosaic, quite beautiful name comes from its historical role as a place where farmers would bring their cattle to graze before heading to the city markets. It has transformed over the centuries into South-Central Hackney’s most cherished public space, becoming a byword for the wider area in the process, as well as a certain sensibility, of stripped back swagger, experimentation, and a kind of studied, strained style.
The cows have gone now, replaced with grazing, bathing humans, the latter found at the iconic Lido, an outdoor swimming pool that has been a community staple since 1932, the former in an ever-growing array of cafes, bars, and restaurants that cater to the eclectic tastes of its residents and visitors (they bloody love salty fingers in this part of town).
At the south end of London Fields park, the historic Broadway Market has been a cornerstone of the local community since the 1890s. Originally a bustling marketplace for fresh produce and household goods, Broadway Market has undergone something of a makeover in recent years, with its main drag now dominated by a string of bricks and mortar, food-adjacent operations.
Formerly known simply as ‘The Broadway’, the strip has evolved from its role as the final stretch of a cattle route leading from Essex into the slaughterhouses of London to a fully fledged shopping street and venue of a weekly farmer’s market, with many ups and downs in between. According to Layers of London, “Broadway was a thriving daily market until it declined steeply in the 1970s and 80s. A graffito stated: ‘Broadway Market is not a sinking ship – It’s a submarine. ‘ Recovery began in the 1990s and in 2004 Broadway Market Residents and Traders Association (BMRTA) established a Saturday farmers’ market.”
Fast forward to 2024, and every Saturday, the market explodes into life, its vendors offering everything from ‘gourmet’ street food (with plenty of tasters being handed out on little cocktail sticks) and organic produce to handmade crafts and vintage clothing.
But you can’t make a meal out of these cocktail stick tasters, however useful they are for picking your teeth afterwards, so instead we’re widening our scope to the restaurants both on the Broadway Market strip and the wider London Fields area. There’s plenty of great stuff to eat in this neck of the woods, so let’s get into it; here are the best restaurants in London Fields and Broadway Market.
Miga
On Mare Street, modern Korean restaurant Miga has been making major waves since its opening in June of last year. Now the proud holder of a Bib Gourmand, Miga has been the recipient of several glowing national reviews, and is talked about in Vittles using exalted terms more often reserved exclusively for suya. Even the restaurant themselves talk a big game, with ‘The History Of Miga’ etched on the whitewashed walls outside the restaurant.
It’s a story that began in 1970s Seoul, where the family matriarch sold her own recipe of ox-bone broth. The family’s first UK restaurant opened in New Malden 22 years ago, and their current venture continues to honour their heritage while offering a contemporary take on traditional Korean cuisine. The father’s extensive training under Korean and Japanese master chefs in the 90s is evident in the quality and gentle creativity of the dishes. Come full circle, a version of that broth as a savoury closer is the highlight of a meal at Miga.
Already, the place exudes a familial warmth, with the father attending to the open kitchen and younger family members (chiefly, the two sons) attending to guests in a bright, airy dining room, all shades of simultaneously stark yet soothing whitewash and walnut.
It allows attention to fall on the food, and a tight menu that features soul-stirring dishes like soy-braised short ribs and sticky glass noodles with crispy beef jeon, sanchaeg bibimbab topped with vegetables selected for their crunch and freshness, and a soy vinaigrette, and cucumber and spinach rolls with a miso sauce.
The ox bone broth is, unsurprisingly, also ace; a real restorative number blessed with generations of seasoning. Perhaps our favourite dish, though, is the spiced beef tartare, lifted and lightened with slivers of pear, all pulled together with a soy cured egg yolk.
It’s thoughtful, it’s interesting, and it’s downright delicious, a world away from your YORIs and the rest. Do be aware that, currently, Miga does not have a liquor licence, but you’re welcome to bring your own.
Another Broadway Market beauty, Chakana is the second act of the popular Birmingham restaurant of the same name. Serving up photogenic plates of precision engineered Peruvian food and drinks from Europe’s most extensive range of pisco, it shouldn’t come as a huge surprise that Chakana has already hit its stride in the capital. The kitchen is headed up by chef Robert Ortiz, who previously earned Lima London its Michelin star, the first Peruvian restaurant in Europe to be bestowed with the honour.
A ceviche of thick, pronounced dice of seabream bedded deep in a bowl of house tiger milk is one of many highlights. Singing with just-squeezed lime, coriander and chilli, it’s masterfully balanced. Equally good, slices of raw Orkney scallop in a comedically vivid dragon fruit tiradito was sweet, refreshing and just a little intriguing.
You can read our full review of Chakana London here.
We wish they’d let us know about the pronunciation sooner, as we’d been going around calling it ‘S-you-n’ until we heard…
Anyway, the proposition at Sune, however you want to say it, has all the hallmarks, superficially at least, of an increasingly ubiquitous kind of London restaurant; somewhere with pockets of pleasure that ultimately ends up being incoherent and unsatisfying. The whole ‘wine bar that happens to do food’ thing going on. A restless, globe trotting menu with the threat of too much umami (too-mami?) lingering across it. There’s no central character around which the other dishes should orbit. There’s a danger that things are going to get confusing, fast..
But make the journey south over the bridge from Broadway Market onto Regent’s Canal, and you’ll be richly rewarded with a meal that does end up making perfect sense. That Sune is coherent shouldn’t actually come as a surprise; there’s plenty of pedigree behind the restaurant, with esteemed sommelier and natural wine enthusiast Honey Spencer and ex-Noma manager Charlie Sims leading things from the front, and former-Pidgin chef Michael Robins at the stoves out back, putting his delicate touch to dishes like pork, fig and cashew nut terrine with apple mostarda and pickles, or fried quail with harissa yoghurt and smoked apricot.
Really, any disparate elements here are pulled together by the impeccable winelist. Sune is named after Honey Spencer’s mentor Sune Rosforth, a renowned sommelier, signalling the restaurant’s dedication to the good stuff, first and foremost. The wine list is predominantly natural, featuring around a dozen types by the glass, starting a just £7 for a very nice 2022 Artefact #2 Tempranillo from Toledo. Spencer has also curated a selection of low-intervention kombucha-style brews for those not on the sauce.
That pork terrine from a paragraph or two previous currently features on a remarkably good value set lunch menu, featuring two courses for £25 or three for £29. If you don’t mind a double porking, you can follow that terrine with a dish of pork loin, grilled greens and lobster sauce. They’re missing a trick not having pork in their set menu dessert, too, but the affogato is bracing and lovely.
Finally, and kicking off at 11:30am each Sunday, the Sune brunch is popular and really, really nothing like your usual eggs on toast and the rest. There’s half lobster tails with calamansi lime and redcurrant, scallop ceviche with plum and salted chilli, cucumber salad with lavender and holy basil, and a reuben sandwich with dairy beef tartare laying across its surface. Yes, it’s idiosyncratic and at times inexplicable. But somehow, in their capable hands, it works.
North of London Fields, in the railway arches that form a rusty labyrinth beyond Broadway Market, is Yuki Bar – a tight, moody Japanese wine bar that’s quickly become an after-hours institution with the hospitality crowd. Former Noma and P. Franco (two joints that are catnip to said crowd) sommelier Yukiyasu Kaneko opened this 20-seat spot in early 2024, creating a space where industry folk and curious locals converge around a horseshoe counter.
The low bar places guests eye-level with the kitchen team, while overhead trains occasionally rattle bottles and conversation. J-pop cuts through any silence, though there’s rarely much of that as Kaneko pours rare finds and shares stories of producers.
The chalkboard menu changes frequently but maintains a confident simplicity. Eggs with sesame mayo for £4.50. Beef rump tataki at £13. £6.50 for leek and girolle miso soup. Crown prince squash with sesame, £6.50. It reads like poetry – sparse and purposeful, and absurdly good value in this city, in this economy.
The kitchen’s touch is gentle but assured, allowing ingredients to speak clearly. For something more substantial, pork belly braised in Guinness or a chicken hot pot lifted and freshened with a little ponzu both keep the nourishing, restorative theme going. Always finish with grilled onigiri in dashi £9.50 – rice cakes with crisp edges and a soul-warming broth.
The Japanese comfort food might feel fairly easy to pin down, but it tastes fucking great, giving space to a wine selection that defies easy categorisation, except in its quality and Kaneko’s evident passion. His recommendations come with context rather than pretension, making even the most esoteric bottle feel accessible.
Yuki Bar punctures London’s homogeneous wine bar scene with Japanese inflection and genuine character. Sunday evenings have become particularly special – the counter filled with chefs and waiters on their night off, glass in hand, winding down before another week begins.
Broadway Market’s Koya Ko – here since 2021 – is positioned as the more casual, faster-paced “little sister” to Koya Soho and their City branch, with a whip-smart ordering system and focus on tachi-gui (or, ‘vertical dining’) that encourages punters to stand whilst slurping back a bowl of noodles rather than settle in for the long haul.
images via @KoyaKoHackney
Indeed, whilst Koya Ko is very much tailored to the needs of speed and efficiency, the same love and attention to both noodle and broth that the brand has become known for remains, and the breakfast – served from 10am at the weekends – is as good as ever.
The Triple Pickle remains one of London’s finest pick-me-ups that doesn’t arrive via a ZipLoc. Instead, a bowl of udon noodles, slippery and silky, soft and chewy, is dressed with pickled beetroot and wakame, as well as soy cured chillies, bringing bites that soothe and invigorate in equal quantities. Yours for £12, and only served (as with all the breakfast dishes) until 11:45am.
Not to worry if you pitch up a little later; from midday onwards the larger lunch and dinner menu is in operation, with great value udon and rice bowls taking centre stage. The tempura prawn udon is as good as ever, and remains one of our favourite prawn dishes in London. Pair it with a glass of warmed choya umeshu – that complex, delicious ume plum liquor – and enjoy a moment of well-deserved mono no aware, as the steam from both mists up your glasses and you gently contemplate what to do with the rest of your day.
Chef Max Rocha wears his influences proudly. His time at St John Bread and Wine is there in Cafe Cecilia’s austere plates that celebrate beige, brown and yellow in all their illustrious shades, and in the bare bones dining room, dark wood dining chairs, whitewashed walls, chalkboard and all.
Rocha’s stint at the River Cafe is also clear, with a recent dish of rabbit cavatelli as good as we’ve had out west on Rainville Road. His Dublin roots are represented too, with gusto, in the now iconic Guinness bread ice cream, sometimes scooped over another showstopping sweet treat, the Cafe Cecilia deep-fried bread and butter pudding. Both embody the cafe’s commitment to making just a few ingredients truly sing. Both are fucking delicious.
All this minimalism could come across as style over substance if the cooking wasn’t so precise and on point. We certainly wouldn’t blame you for making that assumption; as son of John Rocha and sister of Simone, both designers, Max Rocha has a deeply ingrained connection to the world of fashion and a keen sense of composition. Fortunately, he’s put those familial sensibilities to good use in contriving suave plates that never sacrifice on flavour.
And true to the inclusive nature of the name, Cafe Cecillia is open for breakfast on Fridays, Saturdays and Sundays, between 9am and 10:45am. We’re still dreaming about the marinated, blackened peaches and goats curd on toast we had there recently. Yours for just £9.50.
We fear that we’ve been venturing further and further south on our tour of the best places to eat in London Fields, and that we’re starting to take liberties with the title. So, we’re heading back up through the park, exiting at Martello Street, and making for e5 Bakehouse. Founded by Ben Mackinnon in the spring of 2010, and now well into its second decade, it’s never been more popular.
The bakery’s beginnings were humble. Mackinnon, once a sustainability consultant specialising in renewable energy systems, decided to shift gears and pursue his passion for baking. After a short course in sourdough bread-making at the School of Artisan Food, he set up a clay oven in the corner of a railway arch and started making bread. What began as a modest bakery soon flourished, thanks to the support of local chefs and the wider community who were drawn in by the smell of just baked loaves, a bit like Mickey Mouse following his nose to a freshly baked pumpkin pie sitting on a window sill.
The use of heritage grains is central to the baking here, and it’s well apparent in the deep, nourishing undertone of the bread at e5. The sustainability thing isn’t just marketing here; e5 Bakehouse is certified organic by the Soil Association, the bakery pays the London living wage, and all of the power used at the bakery is sourced from renewable energy sources, including at Fellows Farm, which is off-grid and uses an electric van to deliver produce to the Bakehouse. Nicely done.
All this needs to be backed up by an amazing product, of course, and e5 Bakehouse more than delivers on that front, whether it’s in the absurdly moreish E5 Cheese Toastie that deploys tangy Keen’s cheddar, melty mozzarella, Glastonbury salted butter and spicy housemade vegan kimchi, or the famous, indulgent scrambled eggs doused in more of that raw, cultured butter. Of course, it’s the excellent bread that anchors both of these creations, but the bakery does excellent sweet stuff too. A late summer black and red currant galette recently was a revelation.
Unsurprisingly, the morning pastries are gold-standard. Pick them up on weekdays from 7:30am and at the weekend from 8am. There’s plenty of seating inside this surprisingly cavernous space, and great coffee, too, if you prefer to dine in.
Check out the team’s Poplar Bakehouse in Tower Hamlets while you’re here. An extension of the Just Bread refugee training programme that they ran in collaboration with the Refugee Council until 2017, the aim of this cafe and coffee roastery, which is now also a shop and bakery, us to employ and train people from refugee communities whilst investing profits back into projects which support and welcome refugees arriving in the UK.
Next up, we’re crossing Lamb Lane for a quick pitstop at Green Papaya, whose Xi’anese (Chinese Xi’an province and Vietnamese) cuisine has been gaining a devoted following in this corner of Hackney in recent years.
Start your meal here with an order of cha la lot – minced beef and pork wrapped in betel leaves and grilled, served with rice vermicelli, lettuce and herbs. The subtle, peppery flavour of the leaves (actually wild piper not ‘betel’, but who’s getting pedantic?) once smokey from the grill is intoxicating.
Don’t stop there. Any of the spicy noodles from the ‘Xi’an Noodles’ section of the menu will make you happy. Our go-to order is the Mount Qi pork noodles – think chunks of pork belly sautéed in a spicy sauce, tossed with our house chilli oil and Sichuan peppercorns, served with soya tofu and mixed with noodles. This bowl’s beautiful mélange of flavours and textures is worth a visit alone.
They also serve up satisfying bowls of pho. We’ve written more about the restaurant in our guide to the best pho in London. Do check it out.
Tomos Parry is one of London’s most celebrated chefs, praised just about everywhere for his mastery of open-fired grilling, inspired by Northern Spain’s Basque country and his Welsh roots, at Brat.
Before that, Parry was earning plaudits for bringing fresh energy to legendary restaurant Kitty Fisher’s, and before that before that, he won the Young British Chef of the year at the YBF Awards in 2014 for his cooking at Climpson’s Arch in London Fields. Parry has come full circle then, with the second iteration of his Michelin-starred restaurant Brat. It’s a satisfying career trajectory, and also a satisfying way to finish this article, so there you go…
Now, when someone mentions ‘the second Brat’, they’re probably referring to the Charli XCX’s remix album, but it wasn’t always that way. Four years ago, it was a different story; Brat x Climpson’s Arch originally opened as a winter pop-up in 2020, but its overwhelming popularity swiftly secured its permanence.
The restaurant is named after the traditional Northumbrian word for turbot, reflecting its homage to simple yet profound culinary roots, and is further emphasised by the elemental (see: ‘wood-fired’) focus of the cooking here.
The menu at Brat x Climpson’s Arch epitomises British seasonal cooking with a focus on high-quality ingredients. Signature dishes include whole crab with hay butter, roasted chicken rice, and the star attraction, grilled turbot, which is a must-try. The big, beautiful fish kinda exemplifies Parry’s ethos: unadorned, high-quality food cooked under unpredictable conditions to a type of no-one-plate-is-the-same perfection.
The dining space continues this sensibility arguably even more succinctly than the original warehouse in Shoreditch vibe, with a large covered courtyard ideally suited for al fresco dining, and an indoor space featuring a long bar for walk-ins.
Sure, Brat has been so hyped – so imitated – that its initial impact has been somewhat lessened. But this second, more laid back version has arguably breathed new life into the concept. Think we might be talking about the album again, but…
Now, we wish someone would breathe similar new life into us – after such an extensive eating tour of London Fields’ best restaurants, we’re ready to die. Fortunately, Bunhill Fields is just down the road.
Stamford Bridge may be home to the Blues, but the surrounding neighbourhood’s dining options certainly won’t get you down. The thrill of eating in the area, it could be said, is certainly not gone…
We’re trying too hard, here. Let’s get back to roundup-by-numbers writing, post-haste, no waste. Because when you’re hunting for a pre-match pint, celebrating a victory, or simply exploring this pocket of Chelsea and Fulham, you don’t have time to lose. Fortunately, in this most affluent of London boroughs, you’ll find far more than overpriced stadium fare or over-caramelised burger onions.
With all that in mind, here are our favourite places to eat within easy striking distance of Stamford Bridge, Chelsea.
Ideal for experiencing London’s only Michelin-starred pub…
Standing proud but somehow also lowkey on a Fulham backstreet, this most celebrated of gastropubs performs an impressive balancing act – maintaining something close to a traditional pub atmosphere and aesthetic, all while serving food worthy of its coveted Michelin star, a distinction no other London pub can claim.
The kitchen showcases British game and foraged ingredients, with menus that shift according to nature’s calendar, just as it should be. Their venison Scotch eggs have achieved legendary status among London’s culinary cognoscenti, and remain an ever present (and even available if you’re dropping in for a quick stout), while seasonal mains such as roast fallow deer with smoked beetroot or Cornish monkfish with brown shrimp highlight the team’s dedication to native, roaming ingredients.
The pub’s interior complements this philosophy perfectly – rustic and relaxed enough to feel like a proper boozer, yet polished enough to signal serious culinary intent. You don’t have to look for too many clues on the latter note, to be honest; there’s a taxidermy deer’s head or two on the wall, and lots of random furry throws, both nodding (would be damn weird if the deer’s head was actually nodding) to wild food on your plate. A thoughtfully assembled wine list seals the deal, featuring particularly good options by the glass in and around the tenner region, and half bottles for those not fully committed to sleeping through the match.
As you’d expect from anywhere with a Michelin accolade, booking well ahead is essential – especially on match days when tables disappear weeks in advance. The Sunday roast deserves your £79 for its three courses, should your fixture fall on the Sabbath.
Oh, you’re baulking at that figure for a Sunday lunch? Thought Chelsea fans were loaded…
Ideal for faithful Neapolitan pizza that doesn’t mess about…
This family-run pizza institution has built a mini empire across west London, with its Fulham Broadway branch conveniently located within dough-tossing distance of the stadium.
Every element of the pizzamaking process at Santa Maria screams tradition – from the Napoli-imported wood-fired oven and caputo flour to the hand-crushed San Marzano tomatoes. The pizza dough undergoes a patient 24-hour rise before being stretched, topped and blasted at volcanic temperatures, yielding that quintessential Neapolitan marriage of puffy, charred crust and tender middle bit.
The menu embraces beautiful simplicity. The Santa Bufalina (tomato sauce, buffalo mozzarella, extra virgin olive oil and fresh basil) proves that restraint often creates the most sublime results where pizza is concerned, while the San Gennaro (tomato sauce, mozzarella, friarielli and sausage) delivers something a little bolder that the light-as-you-like dough admittedly can’t quite contain.
Don’t overlook their ‘crust dippers’ (perhaps we’ll retract that bit about ‘screams tradition’) – pots of hummus, garlic mayo, ‘nduja cream or mushroom and truffle cream that transform the discarded (if you’re a child) pizza crusts into something worth fighting over. The no-booking policy means potential queues on busier days, though swift turnover ensures the wait rarely exceeds your patience.
Ideal for a quintessential British boozer with a confident kitchen bringing up the rear…
This charming backstreet boozer near Stamford Bridge might resemble any picturesque Chelsea watering hole (with the salmon chinos and ruddy faces all present and correct), but it has something of an ace up its sleeve; it’s owned by musician and wannabe-comedian James Blunt.
Dating back to 1846, the venue’s refurbishment and reopening in 2018 preserved some of its original features, including three roaring fireplaces that offer perfect sanctuary during winter fixtures (you might even have spotted Diego Costa here, warming his hands by the fire and muttering about the weather). He’d have been more satisfied in summer, when the conservatory’s retractable roof transforms the space into a sun-drenched little spot – perfect for those leisurely Sunday lunches before a 4pm kickoff.
To some it feels like gastropubs in London are proliferating at an alarming rate, and the Fox and Pheasant won’t necessarily assuage those fears. It’s the usual vibe here; well executed classics with perfunctory efforts at refinement, and a place in the lower reaches of the Top 50 Gastropubs list (at 98). So, expect dishes like honey and mustard glazed chipolatas, smoked ham hock pie with mash, chicken kiev with celeriac fondant, and a big old “say when” chocolate (‘choccy’ on the menu, but we simply can’t bring ourselves to say that) mousse which is spooned from a massive vessel tableside and onto your plate until you decide you’re taking the piss and tell them to stop.
Despite its prestigious Chelsea address, prices remain surprisingly reasonable, while warm hospitality ensures both locals and visiting supporters (in their civvies and inconspicuous) feel equally welcome. The dartboard and dog-friendly policy keep things in the ‘pub’ rather than ‘gastro’ territory. Let’s be honest; pre- or post-match, when the pints are already flowing, this is sometimes all you really want. That, and a packet.
Ideal for serious food in an unpretentious setting…
Positioned at the ‘unfashionable’ end of King’s Road (their words, not ours), this independent restaurant has delivered consistently sophisticated cooking since 2011, and shows no signs of abating as the empire grows (the team’s recent opening over in Belgravia, Cornus, has already earned a Michelin star).
The collaboration between chef Joe Mercer Nairne and front-of-house virtuoso David O’Connor has created an establishment where culinary excellence and intuitive service exist in perfect harmony. The dining room – all white tablecloths, clinking glasses and quiet conviviality – is understated elegance personified, while the warm lighting and expansive windows help keep things bright and breezy during the day. All that natural light flooding the place helps the focus fall on the food, an increasingly ubiquitous but no-less-enjoyable-for-it meeting of British seasonality and French technique.
Their signature crab raviolo with brown shrimps and leek fondue prompted a fair few murmurings of discontent when they once attempted to retire it. It’s back on the menu now. Follow it up with an order of offal, which the kitchen is confidently conversant in. Their chargrilled calf’s liver with sherry vinegar caramel is exceptional, as is the magnificent roast grouse available during game season.
The Medlar cheeseboard frequently receives accolades as one of London’s most distinguished, not a surprise when you learn that O’Conner used to head up the Chez Bruce FOH team, a restaurant whose own cheese trolley is revered across the country.
Pre-match diners will be pleased to hear that three courses are priced at £50 on Saturdays, which is a snip for the quality. Advance booking remains essential regardless of timing.
Ideal for uplifting Mexican vibes and killer margaritas…
This spirited Parsons Green establishment brings Mexico’s uplifting culinary culture to SW6, offering a welcome contrast to typical matchday fare (and, thus far, the other entries on this list of the best restaurants near Stamford Bridge).
Named after the year of the Mexican Revolution, 1910 Cantina serves dishes inspired by chef-owner Mauricio’s family recipes. The menu showcases street food classics executed with precision rather than unnecessary refinement – carne asada tacos arrive topped with fresh guacamole, tangy pickled red onions and punchy salsa roja, while extraordinary quesadillas stuffed with beef birria and Tijuana spices provide perfect pre-match sustenance. For those tempting a food coma during the game, the cochinita pibil (slow-cooked pulled pork with habanero salsa) demonstrates the kitchen’s comfortable handling of traditional techniques.
Football fans who have long since learned that pints cause their bladder to come a calling 10 minutes into the first half will be pleased to learn that the bar houses one of London’s most comprehensive agave collections – over 160 varieties of mezcal and tequila. Their margaritas span the spectrum from classic lime to adventure-seeking chilli-infused creations. For an agreeable pick-me-up, the Ta’ Cabron dessert cocktail with coffee bourbon delivers sweet satisfaction with an energising caffeine kick.
For those keen to get a good feed in and walk it off before a 3pm kickoff, 1910 has just started a new brunch menu, available every Saturday and Sunday from 11am. Highlights include the Cochinita Croissant (a butter-toasted croissant filled with slow-roasted pulled pork), the satisfying and bloody filling Mexican Hash topped with fried eggs, and traditional Chilaquiles Suizos. Their brunch cocktails do the trick, too, with the Bloody Maria (their tequila-based twist on a Bloody Mary) dusting off any lingering hangovers from the night before.
Ideal for pre-match pub grub with historic Chelsea connections…
Directly opposite Stamford Bridge’s East Stand, The Butcher’s Hook offers more than mere proximity — it’s steeped in Chelsea FC lore. Within these walls in 1905, the club was founded, making this establishment sacred territory for devoted Blues supporters. Indeed, if you’re looking to buy tickets to a Chelsea game on matchday, the friendly staff can often point you in the right direction for last-minute options.
The vibe here is laid back rather than raucous, for better or for worse. The Chelsea connection is unmistakable though, with the club’s blue lion crest proudly displayed on the pub’s exterior.
Keep an eye on the blackboard, which features changing match day specials designed for efficient service, including scotch eggs, sausage rolls and honey-glazed mini chipolatas (hmm, we’ve been here before haven’t we?). Those with time to spare before kickoff and lucky enough to secure a table – or, at least, a leaning post – will find larger mains perfect for lining the stomachs of the Chelsea faithful. You know the drill; burgers, fish and chips, pies… Don’t expect fireworks, this is a Greene King after all, but it’s decent, efficient and reliable.
The awnings and outdoor seating area provide a particularly appealing spot for a pre-match pint. Away fans are nominally welcome, though opposition colors might attract broadly good-natured banter that occasionally strays beyond friendly territory.
Among celebrated chef Claude Bosi’s more accessible ventures (and one of our favourite places to eat near Kings Road, incidentally), Josephine transports diners to a charming Lyon backstreet, faithfully embodying the ‘bouchon’ – traditional Lyonnaise establishments serving robust, ingredient-focused cuisine.
The interiors marry French rustic charm with Chelsea sophistication – burgundy leather banquettes, flickering taper candles and pristine white tablecloths do the transportive thing with panache rather than pastiche. The vibe is pleasingly animated; you’ll find no reverential breathiness over a fine rabbit in mustard sauce, just full-on gushing (toasting, even, on our recent visit here) over dishes rendered in various russet hues – the hallmark of proper French bistro cooking, we think.
Whatever you do, do end with the rum baba, which comes soaked liberally enough to provide genuine tipsiness – perhaps necessary fortification before watching Robert Sanchez flailing about over a backpass once again.
House wines follow the traditional ‘by the metre’ approach – guests pay only for what they consume, a refreshingly honest practice in this postcode. Their weekday lunch and early evening set menu (two/three courses for £24.50/£29.50) is great value, and actually still in-play for Chelsea’s undignified UEFA Conference League run.
Please do note that a second Josephine has just opened in Marylebone – don’t make the mistake of booking in there if you’re tight on time before the game!
Ideal for special occasion Italian that just happens to be near the stadium…
Should your Stamford Bridge visit coincide with a celebration worthy of extravagance – or if someone else is footing the bill – this Thames-side institution could genuinely be called ‘iconic’, in an era when the term is thrown at everything from sarnies to doughnuts.
We’re not even sure the place needs introducing, but we’ll do so anyway. Founded by Ruth Rogers and the late Rose Gray in 1987, The River Café has maintained its position among London’s gastronomic elite for over three decades, earning a Michelin star while serving as an incubator for Britain’s most influential chefs. The bright, spacious dining room overlooking the Thames feels worlds apart from matchday commotion, the blue and white colour scheme strangely appropriate for fans of The Pensioners.
The menu champions authentic Italian cuisine through impeccably sourced seasonal ingredients. Daily-changing offerings might include handmade pappardelle with silky veal ragu, perfectly judged Anjou pigeon with pancetta, or their legendary chocolate nemesis – a flourless confection that hits you hard and lands you low.
The all-Italian wine selection starts at around £60 a bottle and goes north fast. In fact, prices across the board are famously eye-watering, but for a pre-match indulgence that might overshadow the football itself, few places anywhere in London can compete.
And if you are looking to make your money go a little further, then the slightly more affordable River Cafe Cafe opened next door in the summer of 2024.
Despite what the Monopoly board might have you believe, not everyone riding through Mayfair in a mini Kurtis Kraft is made of money. Neither are they silly little top hats made of pewter, but that’s another story…
…Anyway, for the vast majority of folk who find themselves in this most luxurious of London locales, dropping several hundred notes on supper is going to feel pretty frivolous. Fortunately, for those keen for a Mayfair-standard meal at, say, Pall Mall prices, there are plenty of set lunch options ready to satisfy the brief.
With that in mind, here’s our rundown of the best value set lunches in Mayfair. We think we’ll (free) park the Monopoly references now…
Noble Rot Mayfair
Ideal for a demure, delicious meal that’s the best lunch deal in Mayfair…
Noble Rot Mayfair has only been open for the best part of a year, but it’s already settled into a rhythm in the agreeably lowkey Shepherd’s Market. That should come as no surprise if you’ve been to the first two iterations of this impeccable restaurant; this is clearly a restaurant group (can we call them a group yet?) who have mastered a kind of discreet, demure hospitality and straightforward but intense cooking style. It’s an aesthetic that’s just so welcome in this gaudy side of town.
The Mayfair branch is spearheaded by head chef Adam Wood along with the usual overseeing from executive chef Stephen Harris of the Sportsman, with the two promising a seasonally reflective menu with an indulgent focus, retaining the trademark warmth and fine cooking of its predecessors in Soho and Bloomsbury.
On a recent visit, the set lunch menu (the best value in the neighbourhood at £28 for 3 courses) featured a pearlescent, flaking poached cod with fennel and orange salad that was so refreshing on a particularly balmy August day.
The confit duck leg and braised lentils that followed felt a little more autumnal, admittedly, but no less delicious. A hazelnut and brown butter cake rounded things off in some style, a textural delight.
Of course, Noble Rot is as much about the wine as it is the excellent food, with a ‘shrine to vine’ mantra that we don’t quite understand but an approachable, inclusive wine list that we very much do. To have several wines by the glass for under a fiver, in Mayfair, in this economy, is a lovely touch, even if they are only 75ml ‘tasters’. That said, the ubiquitous, totally drinkable ‘Chin Chin’ Vinho Verde is just £5 for a proper glass. A Don Tinto Tempranillo 2022 is the same price.
Not only do the guys at Noble Rot want to feed and water you without bankrupting you, there’s always an agreeable inclusivity to proceedings, which certainly isn’t always the case in Mayfair. Yep, this is the best set lunch in Mayfair, we think.
When: The set lunch menu is available from 12pm to 2:30pm everyday, with two courses for £24 and 3 for £28.
There’s nothing like a long lunch. Make a late booking, kick back for a lazy afternoon and know you won’t be eating anything else all day. Noting that the Ambassadors Clubhouse takes lunch bookings until 3.00, we’re in. Turning up there’s a pretty terrace, which would be just the job on a summer’s afternoon, but we’re looking for something a little more immersive. Pushing open the heavy door we’re met with sensory overload – a gold domed ceiling, dark wood, glittering lights, portraits of Punjabi princes. The door closes. We’re inside the jewel box.
The owners are JKS Restaurants – the very same crew behind Gymkhana, Brigadiers and Hoppers so we’re expecting something special. The Ambassadors Clubhouse is based on the historic ‘party mansion’ of the founder’s grandfather, an actual ambassador. That must have been quite the place. Deep down in the basement are discreet private dining rooms and a dance floor where on the weekend the DJ fuses Punjabi dance with contemporary Euro grooves until 2.00 am. You could have a good time down there.
Kicking off, the cocktails are some of the best we’ve had for a long time – Bhang Rickey with gin, passion fruit and mint is to die for. With them arrive spicy papads and chutneys. The hari aam chutney is an electrifying green, sweet and spicy at the same time. We have to ask for the recipe. We’re let into the secret – it’s all about generous but judicious use of unripe mango.
Choose the set lunch – at £43 you won’t find better value for such an opulent spread. Names of dishes may be less familiar than those at the local curry house but the enthusiastic waiting staff are eager to explain. The highlight is the haryali rabbit keema cheela, the flavourful minced rabbit wrapped in bronze pancakes. The properly smoky reshmi chicken tikka is charred to perfection.
Lamb shami bun kebabs arrive next, sitting up self importantly like the best mini burgers served at the ambassador’s reception. After something of a meat feast we welcome the amritsari aloo gobhi kulcha. Like naan? Like potato and cauliflower curry? Stuffing one inside the other is an inspiration. Even better when served with dark, richly spiced chick peas on the side. Room for a little dessert? Both the jalebi and the gulub jamun bring some serious sweetness, best tempered by a double espresso.
We emerge blinking into the late afternoon sun, a little heavier but our spirits lighter.
Ideal for deceptively simple, satisfying plates of Italian seasonality…
No. 1 Park Lane. Could there be a more prestigious sounding address in the city? Originally the site of 145 Piccadilly, it was once the childhood home of Queen Elizabeth II. Since 1975, it’s been the Intercontinental Hotel, its enviable vantage point offering stunning views of Hyde Park and Buckingham Palace, making it a favourite among royalty and celebrities on their jaunts in the Big Smoke.
One of those celebrities has been plying his trade in the bowels of the Intercontinental for close to two decades. Chef Theo Randall, famous for earning the iconic Hammersmith restaurant the River Café its first Michelin star and for his patient vibes in the face of Matt Tebbutt on Saturday Kitchen, equally.
In a soothing but clinical basement dining room (it’s used for the hotel’s buffet breakfast, too) of faded greens and dusty pinks, there’s a worry Randall’s robust, faithful Italian cooking will be buried under the weight of the hotel.
Not so. Service is gentle and breezy down here, allowing light, precise plates of premium produce that’s been refreshingly un-faffed with to shine. To kick things off, a towering, salty chunk of focaccia arrives alongside a pleasant slice of bruschetta with semi-dried tomato, everything tasting as it should. My wife thinks it was deliberately presented to look like a boot, representing Italy. I’m not so sure.
Starters are light, bright and wholly appropriate for the heatwave outside, with beautiful bar-marked vegetables, a satisfying stress ball of good mozzarella, and aged balsamic all coming together into a cohesive whole.
Another starter saw thinly sliced fennel salami served, pleasingly, at the correct temperature – a rare thing in the UK. As in, warm enough so its pearls of fat are beginning to melt ever so slightly. It’s the kind of attention to detail that you expect from a chef of Randall’s quality.
Unsurprisingly, Randall’s signature beef, Chianti and San Marzano ragu is a highlight. It’s a wonderfully light affair, the tomatoes shining through just as much as the slow-cooked beef. A ragu at lunchtime is often a dangerous game to play, with the hotel rooms upstairs looking tempting for an afternoon nap to recover, but here, it’s expertly judged. Do we even need to add that the fresh egg pappardelle is perfect?
It all ends with a delicate slice of Amalfi lemon tart, the one that’s so iconic at The River Café, and, having eaten both, is just as good here. On our visit, the big man was present, working his mantecare to glossy perfection. We’re told he does so most services.
Do be warned; though the set lunch is great value, it can quickly add up if you intend to have a drink; a pinot nero bianco Saint Valier for £14 a glass and a Moscato d’Asi for £12 quickly sent things skyward. If you’re planning to stick to the water to keep prices below £100 for two all-in, then be careful not to get stung on the sparkling water. Regardless of the fact you’re in Mayfair, £7 for a San Pellegrino is a lot.
Take care with your drinks ordering, though, and Theo Randall at the Intercontinental is one of Mayfair’s best set lunches, no doubt about it.
When: Available 12pm to 2pm, Tuesday to Friday. 2 courses are currently £28, 3 are £33.
Ideal for pitch-perfect plates of studied precision…
Though the prestigious Dorchester plays host to a 3 Michelin-starred, Alain Ducasse-led (in name at least) restaurant, it’s not here that we’re enjoying one of Mayfair’s best set lunch deals.
Instead, we’re getting stuck into the cooking of one of our favourite young chefs in all of London; Tom Booton. Since becoming head chef at the reliably, resolutely stuffy Dorchester, the cherubic Booton has revitalised the hotel’s grill restaurant with his modern and creative culinary techniques, earning the honour of having his name above the door in the process – a first in the restaurant’s 92-year history.
30 year old Booton began his culinary career at the age of 15 at Talbooth, a renowned three-AA-rosette restaurant in Essex. In 2013, after spending almost five years there, he moved to London to work under Michelin-starred chef Alyn Williams at The Westbury hotel, all before his weird, now-vindicated disgrace.
Following this, he continued to hone his skills at L’Autre Pied in Marylebone, and later spent time gaining international experience in cities like New York, Copenhagen, and Reykjavik before becoming the head chef at The Grill at The Dorchester in 2019, making history as ‘the Grand Dame’s’ youngest ever head chef. That’s some serious pedigree right there.
The set lunch, keenly priced at £45 for three courses, is an elegant celebration of British produce, treated simply and with respect, sure, but also with a studied touch and a little innovation.
Prosaically titled dishes like ‘pork fillet, jowl, pineapple, fennel’ bely the technique that’s gone into the finished plate, this one arriving as pretty-as-a-porky-picture (sorry), the fillet a generous, thick three slices (generosity not always a word you’d associate with set lunches) and pleasingly pink, a full side of bar-marked pineapple sitting alongside. Shaved and lighty dressed fennel, which sits atop a puck of slow cooked then pressed pork jowl for no reason other than a bit of Dorchester decadence, brought crunch. An expertly made pork jus sealed the deal. You’ll chase the last drops across the plate with your finger.
The fish option – a chalk steam trout number with watercress and cucumber – didn’t read quite so enticingly, which is certainly the danger of these brusque, ingredient-only menu descriptors. We’re sure in the capable hands of this team, though, it’s excellent.
Seeing ‘summer soft serve’ as the dessert option on The Grill’s set lunch had us worrying that the pastry chef had phoned things in (or simply phoned Mr. Whippy), but this wasn’t any ordinary single-scoop-with-no-adornment situation.
Instead, it was a gravity defying spectacle, an architectural marvel featuring peach soft serve at its base, with fresh slices of peach and shards of almond brittle, twisted, tangled and vying for attention atop it. Peppery marigold leaves, increasingly ubiquitous on London restaurant desserts, looked fabulous cascading down this structure. A knockout dessert that left us wanting to come back that same evening to see what else Booton and the team had up their pressed, brilliantly white sleeves. The sign of a successful set lunch, no doubt.
Though the £35 a head set lunch is without doubt a steal, be careful with your drinks – a pattern emerging here, we know – as prices can head north fast. The most affordable wine by-the-glass at The Grill, a 2023 Vila Nova Alvarinho,is £12 for a small 125ml glass. On the high street, you’ll get a bottle for that. A markup to retail price of 5 times is enormous, even for these illustrious surrounds. Still, if you have the means, the 69 page tome will see you right.
Alternatively, the menu actually suggests pairing that pork main with a pint of Fabal lager. At £10 a pint, it’s not much more than you’d pay for a Madri at the Chesterfield Arms just around the corner.
When: AvailableMonday to Saturday, 12pm to 2:15pm. 3 courses are £45.
Ideal for a fun and frivolous, mostly vegan tasting menu…
Of course, you needn’t endure a bout of imposter syndrome in a luxury London hotel to get your hands on a set lunch deal that’s worth your hard earned cash. At Tendril, just a few moments into Mayfair from Oxford Circus, the vibe feels decidedly more bespoke.
Sitting pretty on the ground floor of an elegant looking Georgian townhouse on Princes Street, Tendril offers an elegant contemporary twist on ‘mostly vegan’ dining (their words, not ours).
Founded by Rishim Sachdeva, who boasts experience at The Fat Duck and Chiltern Firehouse, the concept evolved from a pop-up to a permanent fixture through a successful crowdfunding campaign, and we’re so glad they did, as Sachdeva’s skill in using bold Asian and Middle Eastern flavours to shine the best light on prime vegetables is undeniable.
Image via @tendril_kitchen
£27 is a lot of fun for a meal deal that’s more often a simple three course affair; this one is a sometimes elegant, sometimes in-your-face succession of seven or so dishes, with the grilled oyster mushroom skewers a real highlight from a recent visit. Blistered and burnished from licking flames, and topped with rounds of green chilli for a little extra fun, these guys were properly punchy. More mellow but no less enjoyable, the cauliflower massaman was ace too, its slices of gently pickled plum a lovely balancing act against all that coconut sweetness and heady spicing.
Glorious stuff indeed, though without wishing to repeat ourselves, the bill here can add up fast if you’re not cautious with your drink selection. Though the descriptor of ‘Drinking Vinegar’ might make readers wince, the Utopia vinegar, wild cherry & elderflower cordial (£7) is a gorgeous drink, and a fine pairing against the fattier, smokier notes on the plate.
When: Served from Tuesday to Friday, between 12pm and 3:30pm. The set ‘discovery prix fixe’ tasting menu is £27 for around 5 courses.
Ideal for enjoying a Michelin-starred, four course menu in under an hour…
Meanwhile, over in Hanover Square and back into the cold, clammy arms of a 5-star hotel (this time, the Four Seasons) for our lunch, Pavyllon at has quickly risen to prominence in London, earning a Michelin star within its first year of tweezering, sous-vide-ing and cryoconcentrating.
The work of – in name, at least (we see a theme developing here) – decorated chef Yannick Alléno, whose innovative, technical take on French cuisine has earned him 16 Michelin stars across the globe, Pavyllon’s set lunch will be catnip to the ‘here for a good time, not for a long time’ crowd, promised to be done and dusted in just 55 minutes (is. that. good?).
For when it’s wham, bam thank you ma’am but the hotel room isn’t booked for a fumble, this set lunch menu will do the business for you, with the four course affair clocking in at £55.50. That’s got us wondering how it would play out in other restaurants across London if the price matched the time it takes to eat a meal – if I can dispense with a whole Ikoyi 15-courser in 10 minutes, can I pay just a tenner?
Not one for the loose, languid and leisurely, this one feels like it’s aimed at an incredibly specific niche, But for those wanting to eat a multi-course Michelin-starred meal in under an hour, it’s here to serve. Still, there’s no denying the quality of the food on that menu. Dainty but with real depth, dishes like poached obsiblue prawns served with watercress and yuzu ponzu jelly, are sufficiently light not to give you indigestion as you wolf them down with one eye on the ticking stopwatch.
Weirdly for a place that wants you to smash your meal real fast and then fuck off, the dining chairs here are absurdly comfortable, their undulating padding ironing out just about every kink our back has ever endured, even those kinks yet to come. The soothing mauve colour scheme further advances that sense of sedation. Perhaps they don’t want us to leave after all.
When: Lunch is served from 12:00 to 14:30 daily. The four course menu is £55.
Next up, the set lunch at Dovetale actively encourages you to take your time, at least in its billing as a ‘Sip & Savour’ kind of vibe. Don’t mind if we do…
Dovetale, led by two-Michelin-starred chef Tom Sellers of Restaurant Story fame, alongside the supremely talented Chase Lovecky (formerly of one of favourite restaurants in town, Two Lights…RIP) and former Laughing Heart chef Tom Anglesea – yep, that is one absurd line up of cooking talent right there – offers reimagined European classics in a produce-led à la carte menu. On a recent visit, a cuttlefish bolognese, moody and rich from its ink and tossed through fresh pappardelle, was a highlight.
Located within the eco-conscious 1 Hotel Mayfair, there’s a sustainable theme running through the dishes too, with foraged herbs, British MSC-certified seafood, and a keen focus on seasonality dictating the menu. In amongst the live green walls, hanging shrubs and Yorkshire stone walls, it all feels very apt.
When: This one is served from Monday to Friday, between 12pm and 2:30pm. 2 courses are £39, and 3 are £45.
Claude Bosi is proliferating all over London (‘matron’) at a frankly terrifying rate, and it was only a matter of time before he moved into Mayfair. Soon, he will own everything here. Even that sparkling water you treated yourself to at the Tesco Express on Curzon Street on route to the restaurant will one day be lining Bosi’s pockets…
Anyway, if you don’t have the £215 for seven courses at Bosi’s Bibendum or the good taste or companion for his gold-standard lapin à la moutarde for two at Josephine Bouchon (both in Chelsea), then for a suckle on the Bosi teat, Mayfair’s Brooklands might see you right.
Situated in the swanky Peninsula Hotel, arrived unceremoniously – subtly even – onto the London dining scene in late 2023, without much fanfare or flourish, seemingly just appearing out of nowhere and largely ignored by the hype machine at street level.
Perched on a stunning eighth-floor rooftop, the restaurant already boasts two Michelin stars which it barely seemed to covet, allowing instead for its precisely executed food to do the talking. Chef Director Bosi, alongside Chef de Cuisine Francesco Dibenedetto, has crafted a menu here that harmoniously blends modernity with a smattering of traditional fine dining tropes, celebrating premium British ingredients through a classical French lens.
Named after the historic Surrey racetrack, the restaurant pays tribute to the birthplace of British racing and flight innovation, featuring a curated collection of artefacts that celebrate Brooklands’ rich heritage. Among these treasures are the vintage Napier Railton, a 1933 race car that still holds the speed record at Brooklands, and a striking scale model of the iconic Concorde aircraft, which hangs majestically from the ceiling of the main dining room. Floor-to-ceiling windows and an expansive dining terrace offer breathtaking views of London’s skyline, hammering home that sense that you’re soaring.
All these lofty claims don’t exactly scream good value, but the set lunch, priced at £58 for three courses, is one of the best deals in the city for a two-starred venue.
When: The Brooklands set lunch ‘Concorde Carte Blanche’ menu is served from midday to 1:30pm, Tuesday to Saturday. It costs £65 for three courses.
Ideal for a refreshingly old school set lunch experience…
With a legacy dating back to 1856, Claridge’s has long been the epitome of a certain kind of British elegance, graced by royalty, politicians, and Hollywood stars. Its historical charm is undeniable, with an Art Deco grandeur that has seen the likes of European crowned heads making use of its sanctuary during World War II.
This celebrated establishment has undergone multiple transformations, each era introducing its own sense of flair but always maintaining that special Claridge’s magic. The previous two decades saw three of the culinary world’s most esteemed talents running the restaurant here (in succession, not simultaneously – that would be hell on earth), with Gordon Ramsay, Simon Rogan and, most recently, Daniel Humm taking turns at the pass. The latter ended in something approaching acrimony, with Humm wanting to take the restaurant in a new, plant-based direction and the bigwigs behind the hotel roundly rejecting the idea.
Battered and bruised by the procession of chefs with big egos (surely they can cope) perhaps, in September 2023 Claridge’s Restaurant re-emerged, transcending its historical persona with modern twists while harking back to its Art Deco roots. This latest iteration, all British racing green leather booths, starburst skylights, and elegant wood parquet flooring, aims to throw things back to the roaring twenties heyday.
Though prices aren’t also throwing things back, sadly, the set lunch deal at Claridge’s is one of the better ones in Mayfair, priced at £55 for three courses. Expect simple, classical cooking a world away from Davies and Brooks’ iconic dry-aged duck, pear and daikon, or Fera’s raw veal and kohlrabi. Instead, enjoy capable, satisfying smoked salmon with creme fraiche, cucumber and soda bread, followed by Norfolk black chicken with potato fondant and peas. End with an elegant chocolate souffle tart, and consider that sometimes, from your lunch, this is all you really want.
We’re off for a lie down upstairs now. Oh, a room’s £1320? Hyde Park’s just round the corner…
When: The set lunch is served from Monday to Friday. Two courses are £45, three are £55.
