Every time I walk towards Azou it seems another part of their main window is covered with a new accreditation. Thinking back it must have been over 6 years ago that I first visited. I was initially introduced to the restaurant by a friend. I can vividly remember the first Tajine I had there, it’s perfectly cooked lamb but most of all its exquisite taste.Fast forward 6 years and I am walking towards the same restaurant with friends who are visiting for the first time. I am looking forward to my food as much tonight as I did on my first visit.

Azou is very intimate, the interior decorated and inspired with all things Moroccan. A small bar overlooks the main dining area, drapes hang beautifully from the ceiling while gentle North African music sets mood. As I gaze out onto King Street light glistens from rain covered pavement, quickly reminding me I am not in Morocco, but west London. The menu is small and very concise. Choosing fish Soup for my starter, soon a bowl of olives arrived at our table. Over conversation, a basket warm fresh flatbread arrives followed by our soup. Piping hot, I wait a few moments for it to cool. Its texture thick and smooth, only interrupted by flaked white fish. Subtle heat growing with intensity as the ground pepper draws flavour depth so unquestionably rich and delicious. Flatbread provides the perfect comforting accompaniment.

I love the theatre of Tajines. Arriving at the table with its tubular lid in place, when lifted revealed contents still bubbling hot and an aroma intense. Large pieces of fish, Potatoes and langoustines take centre stage, in a spicy and herb infused sauce. My side accompaniment of steamed couscous both light and delicate. When added to the Tajine absorbed the flavour of the rich sauce and added texture while the delicate fish was complemented by the sweetness of the langoustine. These when combined tasted heavenly with a wonderful spicy note making a subtle appearance.

Ordering mint tea, I needed little persuading to have desert. Vanilla ice cream soon arrived in a beautiful bowl, drizzled with orange-blossom sauce and almonds. Somehow the ice cream took a back seat as the super intense orange pushed through the creaminess of vanilla. Almonds add texture while a dusting of icing sugar added a third dimension of sweetness.

Azou is and endearing eatery full of charm and character. Chef proprietor Chris Benarabs take traditional north African food produces dishes of simplicity, packed full of flavour. The intimacy and décor of Azou can somehow transport to feeling like you are eating dishes of home cooked food in North Africa. I am already planning my next visit!

For More Information On Azou Please Visit   http://www.azou.co.uk

3 Courses With Drinks Expect To Pay Around £25 – £30 Per Person

The Delightful Fish Tagine

Main Dining Area At Azou

I love Exploring Chiswick And Hammersmith…

Ice cream, Orange Blossom Sauce, Almonds And Walnuts. Simplicity Itself And Mouth watering!

Looking Out Onto King Street Hammersmith

The Couscous Combines So Well With The Tajine’s Sauce. So Light And Adds A Wonderful Texture.

Azou, Its Many Accreditations And Awards Can Be Seen Displayed In The Window

The Beautiful Bar Area At Azou

Beautiful Fish Soup And Fresh Bread

Azou Couscous

I have always had quite an affection for King Street in Hammersmith. It is close to where my father was born, and home to a few of my favourite restaurants. It also neighbours Chiswick High Road, a part of London I like to spend time in. It was a few years ago, that I noticed while on an evening out 101 Thai Kitchen. Situated on King Street, It’s Pink coloured unassuming front blends easily into its urban surroundings. I was immediately struck at how busy it was, in fact it was busy every time I walked past there after. I made a mental note to pay a visit, and last year I finally did.

The moment I walked into 101, I could sence it was a restaurant all about food. Now that might sound strange, but there are a lot of restaurants now that focus too heavily on the ‘experience’, and not enough on the food. For me memories are made with flavours, not interiors. As I was led towards my table, I could see by the plates leaving the kitchen and the beautiful aroma, I was in for quite a treat. On reading the menu, it quickly became apparent that the dishes carried a high level of Thai authenticity, and none of this had been lost in its transition to west London. Choosing what to eat proved to be quite difficult, I finally picked 2 starters and one main course, but I needed one more. I asked the waitress to pick a ‘signature’ main, that was regally ordered at 101 and to surprise me, I waited with anticipation.

Choosing Thai iced tea to accompany my meal, soon my starters arrived. Tord Mun Plaa spicy fish cakes carried a gentle heat and were both beautifully cooked as tasty. To accompany them Kanom Jeeb, delightful steamed dumplings. Their soft outer perfectly protecting a delicate filling of chicken and prawn. The sodium content of the soy dipping sauce complemented the subtle sweetness of the prawns with the chicken building both texture and flavour. Main courses arrived promptly and the aroma seemed to draw me in. My ‘surprize’ main course looked wonderful. Laotion fish salad is a combination of fried fish, salad, fresh and dried chilli, lemongrass, lime leaves and toasted ground rice.

This is Thai 101’s own creation and both looked and smelled amazing. Beautiful delicate fish pieces, deep-fried and crisp, lead to serious heat. Red chilli instantly heightening my taste senses, lemongrass somehow intensified the spice, while cooling and refreshing at the same time. Tomatoes added sweetness, toasted rice texture, making very complex and delicious tasting dish. Curried Sea Bass, its sauce rich in spices, red chilli and peppercorn delicately sweetened by basil leaves. Sea bass soft and so very flavoursome.

Thai 101’s plain and minimal interior is no reflection of their food. Dishes are bold, flavours big and pack serious complexity. I think the Laotion Fish Salad was quite possibly one of the most balanced dishes I ate last year. Food has a real essence of authenticity and is excellent value. I have enjoyed dining at 101 with both friends and family and is fast becoming one of my favourite restaurants.

3 Courses With Drinks, Expect To Pay Around £25 – £30 Per Person. 

For More Information On 101 Thai Kitchen Please See http://www.101thaikitchen.com

The Delightful Laotion Fish Salad

The Menu At 101 Thai Kitchen is Detailed And Comprehensive

Spicy Fish Cakes and Chicken at Prawn Steamed Dumplings

Some Dishes At Thai 101 Pack Serious Heat!

Thai Ice Cream And Sliced Brioche

‘Jewels Of Siam’ Exotic Fruits, Jelly, Sweet Coconut Milk And Ice

Dining Area at 101 Thai Kitchen

Curried Sea Bass And Egg Fried Rice

Curried Soft Shell Crab And Laotian Fish Salad

I think it must have been around 7 years ago, one Friday evening if my memory serves me correctly, that 2 friends asked if I would like to go out and eat with them. Being a food lover, I said yes without even asking where. Around an hour later I found myself on route to a place called Queensbury. As the summer sun was setting, we weaved our way through the last of the Friday evening traffic, and headed away from Berkshire towards Wembley Stadium. On arriving I was met by a large fronted restaurant, the biggest in an unassuming parade of shops just a few minutes walk from Queensbury tube Station.

I will never forget that moment I walked in, although the restaurant was huge it was packed and every table was taken with standing room only. Although you can book, most patrons choose to arrive and wait for a table. To the right I could see an open plan kitchen, and a very busy pass. Plates of beautiful Indian food were leaving the kitchen at a pace, and as a mixed grill passed by us sizzling on a bed of chopped onions my appetite started to rapidly grow.

The Regency has a very loyal customer base, both locally and more further afield. A family run restaurant with a history dating back to the early 1990’s, it started life as a private member’s club. Its Kenyan influenced Indian food proving so popular that it soon opened its doors to the public. The Regency club has never really advertised, through word of mouth and recommendations it has expanded and today covers the floor space of 3 shops.

From my first visit that evening to the present day, I have lost count how many times I have visited The Regency. I can honestly say that no matter what I have ordered I have loved eating every dish. From succulent crispy chicken wings to beautifully spiced Paneer, their starters cannot be beaten. My personal favourites being Garlic Mogo chips made from the Cassava plant, delicate Tilapia fish spiced to perfection and the hot but wonderfully soft and succulent lamb chops. Some starters pack some serious heat! They can be cooled beautifully with Regency’s own Lassi yogurt and milk drink, or their freshly pressed Passion fruit juice.

Main courses are extensive with dishes to suit everyone. From fish, chicken, lamb and vegetable, each has a varying level heat and a wonderful feel of home cooking. I find it hard not to visit without ordering Minced Kheema Lamb, with a rich depth of flavour, not over spicy and delicious to taste. Paneer too is always on my list, either the creamy and smooth Mutter Paneer, or the Paneer Masala. As always chicken curry is a must try here, Karahi chicken Masala has wonderful depth of flavour and a medium level of heat. Special mention must be given to Karahi Methi chicken with its beautiful aromatic Fenugreek. I like to include side dishes too, a yogurt Raita, the soft Naan or tandoori Roti and Cumin infused Jeera rice.

It would be hard to visit Regency without trying a desert. After so many spices they make the perfect end to any meal. Rasmalai is an is a personal favourite of mine, and if you have been lucky enough to attend an Indian wedding, it’s usually on the menu! For those that haven’t, it’s decadent tasting aromatic milk, with a sweet and very delicate sponge. Beautifully rich with a dimensional depth of flavour. Malai Kulfi ice cream, is both cooling and refreshing with a unique and very distinctive taste profile.

I often get asked if I have a favourite restaurant. It’s a question I find very difficult to answer. Why? Because I have more than one! For a restaurant to become a favourite it must deliver exceptional food on more than one occasion, be affordable and most importantly the dining experience must always feel very special. The Regency Club does this, and then some! Its dishes have authenticity and a feeling of home cooking, the restaurant has a real energy during service and the staff always make me feel very welcome. The food is some of the tastiest I have ever eaten. The Regency Club is unquestionably the best Indian restaurant I have ever visited.

3 Courses With Drinks, Expect To Pay Around £25 Person

For More Information On The Regency Club Please See  www.regencyclub.co.uk

Main Dining Area.

The Famous Regency Club

The Regency Clubs Pankaj, Staff Here Always Make Me Feel Very Welcome.

Tilapia, Wonderfully Soft, Delicate and Spiced To Perfection.

The Highly Addictive Garlic Mogo Chips, Made From The Cassava Plant.

A Very Busy Kitchen Pass.

Bar Area In The Restaurant.

The Regency, Is Always Busy! Their Food Is Also Available To Take Away.

Lassi Milk Drink, Tandoori Roti, Paneer, Chicken Curry, Yogurt Raita And Rice.

Extended Dining Area.

Tilapia Fish, Chicken Wings And Regency Kebabs.

Open Plan Kitchen, The Aroma From Here Alone is Enough To Make Anyone Hungry!

Regency Club Has A Comprehensive Drink Selection.

I like many people who might be reading this, have quite an affection for chocolate. When eating quality chocolate I feel as though time stands still, and just for that moment my taste senses are so heightened, that nothing else seems to matter. Over time I have often wondered what makes a great chocolate stand out from the rest, and how difficult it must be to work with chocolate as a medium. Recently a friend invited me to a birthday party. When I found out it was being hosted by a chocolatier, I was more than a little excited.

Julie Devonald (aka The Chocolate Libertine) has been working with chocolate for over 20 years. Her passage into the industry came while helping Gerard Ronay, (a leading chocolatier at the time) during the Easter rush. This ignited a passion in confectionary manufacture. Julie went on to work at some of London’s most prestigious chocolate houses and resulted in her founding The Chocolate Libertine, in 2008.

The first thing I noticed as I finished tying my apron, and walked into Julie’s chocolate workshop was how little machinery there was. All of Julie’s chocolate creations are handmade, with processes and techniques learned and developed throughout her career. As I stood in a group around the marble tempering table, my only distraction    was the intoxicating smell of fresh chocolate.

My lesson begun learning about the origins of the coco bean. Encompassing points of harvest, cacao nibs and production techniques used to transfer coco from its raw state, to one workable for production and manufacture. I was soon informed that we would all be making something in the class, and as it was near to Halloween it could only mean chocolate Pumpkins! Taking 2 moulds each, we started to paint inside them with warm coloured chocolate. Soon you begin to realise just how hard chocolate is to work with. Because it is constantly cooling, speed is essential. With our moulds painted, warm fresh chocolate was poured directly into the preformed pumpkin half’s from the tempering machine. By removing the excess chocolate that sits on top of the painted coloured glaze, the structure of each pumpkin hemisphere is formed. With each of our hemispheres completed they were carefully moved to set in the chilling room. With the chocolate setting I had the opportunity to learn a little more about the production workshop.

Julie specialises in making ‘true to life’ chocolate creations. Using the highest quality Belgian chocolate and precise moulding techniques, her ability and dexterity with chocolate must be seen to believed. Looking at some of her finished pieces from previous production runs, the detail in chocolate fruit, vegetables even Mexican ‘day of the dead’ skulls was unbelievable. Everything looks so real! Julie has also worked with Harrods and Fortnum & Mason to provide bespoke pieces.

As our pumpkin sections were removed from the chilling room, warm chocolate was being prepared in piping bags. Delicately removing the half shells, I inserted a chocolate ‘thins’ inside. Piping hot chocolate onto each shell edge, then pressing together, my pumpkin was formed!

The Chocolate Libertine manages to capture the taste and luxury of exquisite chocolate, in a detailed visual aesthetic. With Valentine’s day and Easter approaching, when bought or given as a gift will undoubtedly create memory. Julie’s chocolate making classes cater for children through to adults and offer a fun and informative way to learn about chocolate production and manufacture. I enjoyed my time at The Chocolate Libertine and would definitely recommend you visit.

For more information on The Chocolate Libertine stockests and for party bookings please visit   http://www.thechocolatelibertine.co.uk  

The Detail And Craftwork In This Mexican ‘Day Of The Dead’ Skull Is Extraordinary. Its Hard To Believe This Is Actually Made Of Chocolate!

Highly Detailed Chocolate Fruit.

My Very First Attempt At Making Chocolate. A Very Multicoloured Chocolate Pumpkin.

Chocolate Pumpkin Hemispheres. At This Stage, Fresh Chocolate Had Just Been Poured On Top Of The Coloured Gaze, Ready To Be Transferred To The Chilling Room.

The Chocolate Libertines Fruit And Nut Bar Ads A Beautiful Texture, To A Very Balanced Tasting Milk Chocolate.

Chocolate Mini Vegetables.

Piping Fresh Chocolate …

A Must For Valentines Day.

Even Chocolate Lollipops Have A High Level Of Detail, And An Element Of Fun.

Incredible Detail And Intricacy.

Great Tasting Chocolate Can Definitely Be Fun!

Caramel Crunch Has A Clever Dimension Of Sweetness, With An Element Of Crunch.

The Milk Chocolate Honeycomb Bar Has A Beautiful Balance Of Sweetness.

White Waltham is a small village just outside Maidenhead, in the county of royal Berkshire. With a small aerodrome, winding country lanes and cricket ground it certainly feels quintessentially British. The Beehive’s food has been quietly building and reputation both locally and more recently further afield. With Berkshire being my home county, eventually curiosity got the better of me, I booked a table.

Walking into the Beehive I could feel a real sense of warmth from the staff, and the local patrons at the bar from the village. Soon seated next to the fireplace, I found myself reading through a small but very delicious sounding menu. My starter was decided in a heartbeat, but mains they needed a little more consideration. As my order was placed, warm Irish bread arrived.

Just as I finished my last piece of bread, my starter promptly made its way to the table. Rabbit Lasagne, presented in a beautiful pasta parcel, surround by a cheese, mushroom and sauce. Breaking through the delicate pasta revealed the most tender pulled rabbit. Balance in taste, as the sweet, soft rabbit meat with the earthy Wood Blewit mushrooms combined and worked in harmony with the silken smooth cheese sauce. Just stunning.

My main course, I decided on fish. Cornish roast cod, with saffron potato broth, peas, chorizo and mussels. Cod rested centre of plate, on a bed precisely cut and delicious looking vegetables. Its crispy skin protecting super bright white cod flakes. Taste complexity of this dish, simply amazing and ever changing. One moment buttery soft mussels, are interrupted by a delicate note of saffron only for appearance of delicious sweet peas to be complemented by the saltiness of chorizo. All of this combined so perfectly with the cod, cooked to perfection.

Sitting near the cosy fireplace had certainly warmed me from the cold November air. But, just to make absolutely sure I decided to order a warm dessert. Apple crumble has always been a firm winter favourite of mine. Noticing it on the menu with the inclusion of plum, my mind was made up. As my spoon broke through the thick granular crumble, bramley apples and plums were piping hot. Once custard was poured, it sweetness battled elegantly against the acidic sharpness of the apple and plum. The buttery toasted crumble added texture and a wonderful crunch.

Lots of gastropubs lose some of the warmth and charm of a local family pub when the have a strong focus on gastronomy. This not the case with the Beehive. It is everything relaxed dining should be. Chief proprietor Dominic Chapman has certainly made his mark in the 3 years he has been at the Beehive. His food can, in a heartbeat transport you into a fine dining experience, with his attention to detail and precise cooking. My rabbit Lasagne is a fine example of this, and probably the best starter I have had in 2017.

3 Courses Expect To Pay Around £48.00 Per Person.

For More Information On The Beehive Please Visit   http://www.thebeehivewhitewaltham.com

Rost Cornish Cod With Saffron Potato Broth, Peas, Chorizo And Mussels.

Lasagne Of Wild Rabbit With Wood Blewits & Chervil.

My View From The Dining Area, Looking Across To The Fireplace and Bar Area

Bramley Apple & Plum Crumble With Custard

The Beehive, White Waltham

Dominic Chapman Is Starting Receive The Recognition He Deserves

Beautiful Warm Irish Bread

Flapjack, Chocolate and Jelly Made The Perfect End To My Meal.

The Beehive Has Quite A History…

My knowledge of Biltong until recently was quite limited. I knew it originated from South Africa and was a cured meat, but I had never had the opportunity to try, and taste. Meeting Alex Kelsey from Beefit Snacks recently, I soon found myself tasting Biltong for the first time, and learning a lot more about this traditional South African Snack.

Biltong is a form of dried and cured meat. Although various types of meats are used to produce Biltong including game, beef is the most popular. Beefit founder Simon Smith uses a secret recipe from his homeland in South Africa. He started producing Biltong after growing frustrated at the availability here in the UK. Being situated on an organic farm allows Simon access to prime cuts of silverside beef, this is then seasoned with herbs and spices. By using an old recipe that has been passed on to him by a family friend, his Biltong has won several taste awards. As well as traditional, Beefit has 5 more flavours within its range.

Traditional. Slightly peppered to taste. Quality and cut of silverside beef becomes very apparent. Subtle herb flavour and balanced taste.

Fiery Peri Peri. Seasoning provides a gentle heat that complements the beef so perfectly.

Deep South Dixie BBQ. Slight sweetness fights against inherent saltiness of the beef, making this altogether quite addictive.

Habanero Chilli. This is my favourite. Heat from the chilli is not overpowering, but works with beef perfectly.

Totally Teriyaki. Definitely the sweetest in the range, spices are very delicate, and herb seasoning is subtly detectable.

Gorgeous Garlic. This was for me a real surprise. Inclusion of garlic perfectly balanced. Once opened I found it very addictive.

The quality, cut and attention to detail during the seasoning, drying and curing process has certainly achieved a level of consistency that has won Beefit many taste awards. It is easy to see why when tasted. Meat is lean, and very flavoursome. I found Biltong quite addictive to eat. It is a good source of protein before or after exercise that can be enjoyed little and often. Beefit have managed to develop an age-old family recipe, and blend it with contemporary flavours to make a delicious and healthy snack.

Price £2.00 per 35 gram bag

For more information on Beefit snacks please visit   http://www.beefitsnacks.co.uk

Beefit Biltong. Lean cut and delicious.

The 6 flavours in the Beefit range.

Chilli Biltong. My personal favourite!

The original, and still considered by many the best.

Garlic Biltong, seriously underrated and really quite addictive!

Super lean cut silverside beef.

Chia seed is a nutrient dense super food. High in vitamins, minerals and antioxidants. With a protein content of around 20%, an omega 3 profile of around 20% and approximately 37% of its makeup fibre, it is unquestionably one of nature’s best kept secrets. While in central London recently, I was fortunate to meet Trisha from Two Birds Cereals. Sampling one of their innovative breakfast mixes containing chia seed, in combination with several very interesting ingredients.

Alison and Trisha met when their sons started school together. At the time they both worked in London.  Alison had a PR agency and Trisha worked in Luxury goods marketing. Both were buying chia and different seeds to incorporate into their breakfast. Feeling that what they were buying and the way they mixed them together could be greatly improved, they started work with a nutritionist. This resulted in a blend consisting of chia, buckwheat and hemp hearts. This forms the base for their 3 cereal blends, adding additional ingredients for taste. One serving delivering the same protein content as one egg, as much omega 3 as a filet of salmon and as much fibre as a slice of whole grain toast.

Two Birds Cereals have perfected 3 blends that can be incorporated with ease into breakfast, and can be added to a multitude of different recipes and foods. The only limit is your imagination.

Berry Blast Seeds. Containing 41% chia seed, 27% buckwheat, 18% hemp hearts, 8% cranberries, 8% raisins and 1% cinnamon. Natural sweetness provided by cranberries and raisins makes this a lovely addition to cereals, porridge oats and mixed into natural yogurt. I particularly enjoyed Berry Blast mixed into Greek yogurt with clear honey. *Gluten Free

Bare Super Seeds. Containing 50% chia seed, 26% buckwheat, 18% hemp hearts, 5% bee pollen and 1% cinnamon. Increased chia seed content makes this blend slightly ‘nutty’ to taste. Bee pollen adds the most delicate floral sweetness. I enjoyed this immensely as an addition to my porridge. Bee pollen works to well when Bare Super Seeds is mixed with natural yogurt. *Gluten And Sugar Free

Turmeric Chilli Seeds. Containing 50% chia seed, 27% buckwheat, 18% hemp hearts, 4% turmeric and 1% chilli flakes. Unquestionably my favourite. Turmeric powder adding a beautiful taste, while chili flakes add a subtle heat. Transforms salads, can be added to avocado on toast, omelette, scrambled and poached eggs. The scope to experiment with this seed mix is endless. *Gluten And Sugar Free

Two Birds Cereal seed mixes allow you to add super foods into a multitude of dishes, breakfasts and snacks. I have incorporated them successfully into my pre, and post workout meals. Because these seed mixes allow fast access to omega 3, fibre, antioxidants and protein. I have not had to rely on whey protein so much before and after training. All from an inclusion of just 2 tablespoons. A truly innovative product I feel lucky to have found, and is now part of my everyday diet.

For more information on Two Birds Cereals and recipe ideas please visit http://www.twobirdscereals.uk

Berry Blast Seeds Breakfast Boost, Bare Super Seed Breakfast Boost And Turmeric Chilli Seeds Breakfast Boost  RRP £5.99 and are available from http://www.twobirdscereals.uk ,  www.ocado.com and Selfridges.

Two Birds Bare Super Seeds, with natural yogurt and clear honey.

Two Birds Breakfast Boost Seed Mixes

Two Birds Berry Blast Breakfast Boost.

Two Birds Bare Super Seeds Breakfast Boost

Two Birds Turmeric Chilli Seeds Breakfast Boost

Berry Blast Seeds

Turmeric Chilli Seeds

Situated close to Sutton, Carshalton Beeches is a very beautiful but sometimes overlooked part of London commuter belt. I had passed it on the train, but up until recently never had the opportunity to visit. It was on a recent trip while meeting a friend, the chance arose for lunch there.

Close to the station, probably only a few minutes walk on foot, Vinoteca Italiana sits just back from the road. Flowers and plants outside draw your attention. Walking into the restaurant, a feeling of rustic Italy is soon reinforced by its lovely staff. Menu is detailed, authentic and has so many great dishes that choosing one takes some consideration. Soon lovely fresh bread and olives arrive, my choice was made, Papparelle Alla Spoletina. Arriving in a deep plate bowl, flat ribbon egg pasta in a meat sauce subtly complemented by lamb ragout. A light dusting of finely chopped mint made its simple presentation eye-catching. Pasta was cooked so perfectly, it still retained a delicate softness. Meat sauce so deep in flavour, and with beautiful richness complemented by tender finely cut lamb. So simple and perfectly balanced with mint just ‘cutting’ the lambs flavour.

Dessert, well I was undecided for quite a long time, that was until the waiter promised me that the Tiramisú at Vinoteca would be the one  to try. Arriving in a deep handled glass, Savoiardi lady fingers soaked in Amaretto – coffee, with layers of mascarpone cream. I always find deserts that contain coffee as an ingredient overpowering, this was however balanced to perfection. The inclusion of Amaretto added the most delicate hint of alcohol accented with a delightful almond marzipan fragrance.

Balance in dishes, is for me one of the hardest things to get right. On many occasions when I eat out a good starter, main or dessert is so close to being a great dish, only for the balance of flavour to let it down at the last moment. Vinoteca Italiana has balanced perfected. When I started christopherlancaster.net, It was my intention to feature all types of food, and restaurants that have made a big impression on me. I get the most satisfaction from finding eatery’s that are off most people’s radar, that serve beautiful food while remaining affordable and accessable to everyone. Vinoteca Italiana ticks all of these boxes and is undoubtably one of my finds of 2017.

For more information please visit  www.vinoteca-italiana.co.uk

2 courses expect to pay around £21.00 per person without drinks

Pappardelle Alla Spoletina

Delightful Tiramisú

Sticky Toffee Pudding

Beautiful Fresh Bread

Vinoteca Italiana

Dining Area

Growing up as child, my exposure to chocolate was always limited. Not limited in the amount there was to eat, but limited in my access to quality chocolate. Thinking back that might have been why it was never my ‘go to treat’ whenever we could have sweets or chocolate at home. I just remember a Galaxy bar tasting slightly better than anything else.

I think it would have been around 6 years ago, while walking through the confectionary section at Selfridges, I picked up a piece of chocolate being handed out from a tray. As I continued walking, I reached the escalator and tasted it. It was, as I remember so clean tasting that when I got to the top I went back down and over to the concession. I bought a bar instantly, it was Black current and Cinnamon flavour and the taste was like nothing I had experienced before. Looking at the array of different flavours, I knew I would be back. The manufacturer, Melt Chocolates.

Melt has since become my chocolate of choice. For myself, and for presents, I have found their bars and truffles delightful. When the opportunity arose recently to meet Melt founder Louise Nason, and try some of their soon to be released chocolate for 2018, I was more than a little excited.

Melt started in 2006, when Louise became frustrated at having to travel across London to purchase quality chocolate. Soon, noticing a gap in the chocolate space locally, she started making and taste testing her creations. Melt was born. With a store opening in Notting Hill that year. In 2008 a concession in Selfridges, this was then complemented by another store in Holland park in 2014.

Walking through the door of Melt’s Holland Park Chocolate boutique, I was soon greeted by the intoxicating aroma of freshly prepared chocolate. There really is nothing quite like that smell. Looking to the back of the store I could see the chocolatiers busy making truffles. Melt manufacture their bars, truffles and macaroons in their 2 stores in Holland Park and Notting Hill. Soon greeted by Louise I could instantly feel her passion for chocolate, and speaking to her chocolatiers and staff, theirs too. Because Louise has such a close working relationship with her team, a flavour concept can go from idea stage to test batch in just 2 weeks. Emphasis on quality ingredients, small batches and short shelf life’s mean freshness and taste quality remain constant. The store concept is designed to evoke senses. All truffles, bars and macaroons are openly displayed. Chocolatier Mark had just finished a batch of soon to be released chocolate for 2018, I was luckily going to be one of the first to try them.

Candied Cacao Nibs. Creamy luxurious milk chocolate, with deep smooth cocoa. Nibs in a candy that provides a beautiful saltiness, crunch and texture.

Linseed and toasted fennel. Texture of seeds contribute a welcome dynamic. Toasted fennel providing the most delicate liquorice type flavour.

Milk Chocolate Popped Quinoa. Real crunch texture with slight nuttiness from quinoa pieces. A hint of sea salt lifts flavour.

Dark Chocolate Slivered Almonds. Sharp clean tasting dark chocolate, not sweet but reduction in sugar content allowing almond a place of its own.

Although Melt are famous for their Bars, the truffles they produce must be tasted! Here just a few of my favourites.

Sea Salted Caramel Bon Bon’s. Silken Caramel with sodium content intensifying the covering of powdered cocoa dust. Not sweet but rich in flavour.

Milk, Pistachio Marzipan. Delicately sweet. Crushed pistachio base blends into milk creaminess for a totally smooth tasting truffle.

Raspberry mint Bon Bon’s. Citrus sharpness with cool fresh mint. Unusual paring that works so well together and tastes totally different to any other truffle.

Single Origin Truffle. Beautiful sharpness with bitter note from dark chocolate. High cocoa content, not sweet but rich in depth of chocolate flavour.

Melt Chocolates are without question some of the best I have ever tasted. Their chocolate tastes soft and luxurious. Melts chocolate boutiques give London centric customers and visitors to the capital the opportunity to have a sensory chocolate experience. For me, eating chocolate is special and should feel like a celebration. Some quality chocolate’s taste good but can feel a little boring. What makes Melt truly unique is their chocolate tastes amazing, but still has an inherent element of fun.

For more information on Melts stores and range of chocolate please visit   http://www.meltchocolates.com

Melt Founder Louise Nason

Milk Chocolate Lolly Pops

Soon To be Released for 2018. Candied Cacao Nib Milk Chocolate On The Right, tasted Exquisite!

Myself And Louise With Freshly Prepared Chocolate From The Melt Kitchen.

Everyone Has A Favourite Bar! Myself With The Melt Team At Clarendon Road

Milk Chocolate Giandiya Terrine. Comes In Blocks, The Flavour From the Hazelnuts Is Immense!

Chocolate Mud Pie with Maldon Sea Salt. Quite Possibly The Most Decadent Brownie Ever.

Packed With Recipes

The Melt Book

Melts Clarendon Road Store In Holland Park