As the UK’s only group of authentic Greek restaurants, The Real Greek embodies the culinary heritage of the Eastern Mediterranean, taking in the best of Greece’s gastronomic traditions, from its hundreds of islands to the fertile mainland and mountains to the latest innovations of the capital’s restaurant scene.

The food served at The Real Greek comes from the delicious and healthy diet of the Eastern Mediterranean. The wide variety of dishes on the menu capture the Greek passion for food, family and life, and the freshness and health of the region. There are options for everyone, from meat-eaters to pescatarians and vegetarians and the restaurants also serve a dedicated menu for vegans.

The Real Greek’s Celebrity Consultant Chef Tonia Buxton is the face of Greek food in the UK and presenter of the award-winning ‘My Greek Kitchen’ TV series on the Discovery Channel.

As a Greek Cypriot herself with a passion for food, born from an early apprenticeship in her mother’s kitchen, Tonia has brought this passion to the development of the dishes at The Real Greek, working with the talented team of chefs to create an authentic culinary experience that lets you enjoy the dining adventure of eating like a Greek.

Tonia Buxton has created dishes that are inspired by traditional Greek food and benefit from the many different cultures and influences that now shape modern Greek cuisine. At The Real Greek, dishes are created using premium ingredients sourced from Greece and Cyprus whenever possible such as Greek Mountain Oregano or Cypriot Halloumi.

At The Real Greek, the menu is divided into different sections starting with traditional Cold Meze and Hot Meze platters then moving to Grilled Meze and Souvlaki Wraps followed by Sides & Salads before ending with dessert.

On the Cold Meze menu, creamy Taramasalata is made daily using the best ingredients including naturally undyed cod roe – did you know it’s not meant to be the pink stuff you might have bought at lesser supermarkets?!

On the Hot Meze menu, in addition to classics like Greek Moussaka, Dolmades and Falafel, you will also find other interesting options like Jackfruit Stifado, Salt Cod and a tasty Pork Skewer where 25p of each sale of this dish is donated to Pancreatic Cancer UK.

Souvlaki Wraps are gorgeous flatbreads filled with chips, fresh tomatoes, red onion and sweet paprika on top of a host of tasty options such as Loukaniko Sausage from Thrace, Lamb Meatballs or Halloumi. The Kalamari Souvlaki Wrap doesn’t include chips, tomato, onion or paprika but is instead filled with Taramasalata and cucumber ribbons.

Sides and Salads include a traditional Greek Salad of cherry tomatoes, cucumber, peppers, Greek olives, red onion, feta and olive oil, finished with Greek oregano from Mavrouda, Thessaloniki. There is also the classic Cypriot dish of Pourgouri made to Tonia’s mother’s recipe using cracked wheat with tomatoes and onion. Saffron Rice uses fragrant Kozanis saffron to flavour long-grain rice which is then dressed with Greek olive oil.

Last but by no means least is the Dessert menu featuring classics like Baklava that’s homemade with crisp filo pastry with walnuts, peanuts, almonds and honey. Other traditional desserts include Greek Filo Custard Pie known in Greece as Bougatsa which is a traditional dessert from Sérres, North Greece where filo pastry is filled with custard cream and here served warm topped with vanilla ice cream and cinnamon.

Having opened its first North East location in Newcastle’s bustling Eldon Square, The Real Greek now has 24 sites around the UK. The opening marks The Real Greek’s positive expansion plans and rapidly advancing pursuit into the North of England, where the restaurant group has opened two locations, both in Manchester, in the past four months.

Eldon Square is The Real Greek’s eleventh outlet outside of the capital and its second new restaurant to open in 2022. Following strong demand for authentic Greek cuisine, The Real Greek continues to expand its portfolio of restaurants around the country, with a focus currently on the North.

For more information and to find your nearest restaurant, please visit www.therealgreek.com

As Europe’s biggest poke bowl brand, Poke House is all about choice and providing their guests with the ultimate bespoke, Cali-inspired experience. Using its customers most loved ingredients, including bases such as fresh kale and tricolour quinoa, over 15 vegetable options, seven proteins and a selection of sauces and toppings, there are more than 1 million ‘make-your-own’, customisable bowl combinations guests can make, giving them a wealth of balanced options to choose from.

Customers can choose whether to create their own poke – the most popular option – or select a House Specials. Sunny Salmon is the top seller and most iconic, a mouth-watering combination of some of the most loved ingredients including juicy salmon, crispy edamame and avocado. Others are Spicy Tuna, Chicken, White Fish and Vegan. Every season a special recipe is introduced in limited edition to complement the main offer.

Taste is at the heart of everything that the brand does, never compromising on quality and ensuring that everyone (vegans, meat eaters and flexitarians alike), can come into store and enjoy a wide range of satisfying options. Innovation is at the brands core and their menu is one that is ever developing, being one of the first poke bowl brands to use the cutting-edge ‘THIS isn’t chicken’ (vegan protein), creating its ‘star of the show’ Vegan House Bowl – Tricolour Quinoa and Kale, THIS isn’t chicken (Vegan), Carrot, Chickpeas, Fresh Avocado, Teriyaki Dressing, Crushed Almonds, Sesame Seeds.

Poke House has recently unveiled their ‘Seasonal Special K-BOWL’, which is full to the brim with veggies and seared salmon in addition to Sushi White Rice, Cucumber, Carrots, Broccoli, Spicy Korean Sauce, Special Sauce, Nori Seaweed and Sesame Seeds.

Other bowls like the ‘Teriyaki and Ginger Chicken’ are fast becoming favourites with their customers with its delicious combination of Sushi White Rice, Teriyaki & Ginger Chicken, Courgette, Cherry Tomatoes, Red Cabbage, Teriyaki Dressing, Spicy Mayo, Spring Onion, Crushed Almonds and Sesame Seeds.

Poke House is all about options and with plenty of fish, meat and vegan choices to suit any taste, the brand’s founders strongly believe the key to great-tasting gastronomy is all about fresh, quality ingredients. All dressings are curated in-house from a closely guarded secret recipe and every bowl is hand-made with the freshest ingredients, personally sourcing all fruit and veg where possible from hand-picked suppliers.

The origins of Poke House were born amongst the California sand, surf and sunshine, and the brand believes that feeling good all starts from within. Poke House takes that naturally inspired, feel-good philosophy and invites their guests to ‘breathe, take a moment for themselves and dream big.’

Poke House launched in November 2018 from the dream of two friends – Matteo Pichi and Vittoria Zanetti to bring a slice of California to every city through a young and innovative restaurant format. Such vision encompasses both the gastronomic offer – poke bowl served in the West Coast way – and the style of the venue and packaging.

The internationally renowned poke brand is growing fast in the UK, with six different sites now operating across the Capital and 65 more ‘houses’ planned across the UK:

• Portobello (214 Portobello Road)
• Victoria (11 Sir Simon Milton Square, NOVA)
• Fitzrovia (3 Percy Street)
• Spitalfields (111B Commercial Street, Old Spitalfields Market)
• Canary Wharf (Lower Mall -2, Jubilee Place, Canary Wharf)
• Bank (14 Bloomberg Arcade)

Poke House is available for delivery in London exclusively on Deliveroo.

For more information, please visit poke-house.com

Wahaca was born in 2007 from a love of fresh, honest Mexican Market food. First inspired by Thomasina Miers’ travels to the country and her stint living in Mexico City, she and co-founder Mark Selby later set about recreating Mexico’s vibrant flavours and social dining culture at home in the UK with fresh and exciting dishes made for sharing, as per the gregarious style of Mexican eating.

Leading the wave of fresh Mexican food for almost fifteen years, Wahaca was recently named by Londoners as their favourite restaurant (YouGov, 2019). Its recipes, such as guacamole freshly made in each restaurant every day with fresh lime juice and ripe Hass avocados or the signature pork pibil tacos made with free range British pork, have helped Wahaca build a huge following of fans who collectively eat 3 million tacos a year across our restaurants.

In 2016, Wahaca was the first UK restaurant to be certified as carbon neutral, and in keeping with its passion for sustainability, all ingredients are sourced as locally as possible, or grown and transported with care for the environment. Fish is of the highest sustainability accreditation (MSC certification) and each Wahaca restaurant is designed to the highest sustainability levels.

With 13 restaurants across the UK, each site-specific designs references the terroir of the local areas and their style of street art, Wahaca transports diners on a journey of discovery, straight to the streets of Mexico – creating fun and dynamic spaces where guests can enjoy great food and experience the many and varied different styles of cooking that Mexican food has to offer. Whether it’s a light snack before hitting the Westfield London shops, or a post cinema hot chocolate and churros, Wahaca White City has the answer.

With sunnier skies and temperatures rising, Wahaca has just launched its new menu for Summer 2022. As well as bringing a whole host of delicious dishes made with fresh seasonal ingredients to the table, the menu also sees the Mexican restaurant group continue its commitment to sustainability by introducing carbon counts for every dish – helping customers make conscious choices around the food that’s kindest to the planet.

Switch out the chicken this summer with the new Meatless Farm ‘Chicken’ & Avocado tacos (£6.95) – all the taste of Wahaca’s classic chicken tacos, but minus the meat. Having searched high and low for the best plant-powered ‘chicken’ around and settling on the marvellous morsels from Meatless Farm, Wahaca drizzles them with ajillo oil, tops with guacamole and green tomatillo salsa and serves them in two soft corn tortillas. The tacos are the latest meat-free dish on Wahaca’s street food menu, 50% of which is now veggie.

The Devon crab & avocado tostadas (£6.95) are a fresh taste of summer, Mexican style. Inspired by Thomasina Miers’ travels to the shores of Veracruz in Mexico, this delectable dish uses the best of British crab, sourced much closer to home. Served with chipotle mayo and pink pickled onions on a pair of crisp tortillas, delicate crab meat balances brilliantly with the punchy chipotle – best enjoyed alongside a well-chilled glass of white wine!

Caesar salad originated in Mexico – who knew? The celebrated classic gets served with a delicious Wahaca twist just in time for the summer months – the Simple Caesar (£5.95) finds baby gem lettuce brimming with crispy capers, veggie parmesan shavings and tortilla strips plus a totally irresistible dressing. Make it into a light lunch by adding chicken (£3.00).

For an even larger helping of goodness, Wahaca’s bigger plates menu now includes two new Wholefood salads – bursting with seasonal, sustainable ingredients that combine to create bowls of deliciousness that are just the ticket for the summer months. Choose between grilled chicken (£12.75) or ancho-roast cauliflower (£11.75) – both are packed with protein and fibre, with British-grown quinoa joining cauliflower shavings, crisp cos lettuce, avocado-free ‘Wahacamole’, dressed mixed beans, toasted nuts and seeds and a habanero crema that brings a mellow heat and fabulous fruitiness.

Finish your feast with a tantalising twist on an English summer classic – out with Eton and in with the Mexican Mess! (£6.50) A house-made meringue gets its dusky violet colour from freshly-ground hibiscus flowers which, when topped with fresh strawberries, lime zest and softly-whipped cream, makes for a dessert that’s decadent, delicious and totally too good to share.

And with calorie counts now appearing on restaurant menus nationwide in line with newly-introduced government regulations, Wahaca has gone a sustainable step further by bringing carbon counts to its menus from this month, in addition to the calories. The move, a first for a UK restaurant group, is designed to help diners make conscious choices around dishes that are kinder to the planet. Working in partnership with food and climate specialists Klimato, Wahaca’s menu now shows the overall greenhouse gas emissions of every dish by giving it a low, medium or high carbon rating.

Wahaca White City
Unit 1074, Southern Terrace, Westfield Shopping Centre, London W12 7GB
020 3951 9749
www.wahaca.co.uk
@wahaca

Bindas Eatery, the delicious Indian street food concept by Mehak Kansal, inspired by the dishes sold at foodie hubs throughout India, is set to launch a brand new monthly bottomless brunch exclusively at its Westfield London restaurant.

The brand-new ‘Bindas Bottomless Brunch’ will take place from 12pm to 3pm once a month. Brunchers will be able to choose from a bottomless drinks menu of cocktails, beer and wine, alongside an array of dishes from a specially curated three course brunch menu* that will include Indian classics with a twist, and a selection of Bindas signature dishes.

There’s more to this brunch than just drink and delicious food. Guests won’t be able to stop admiring the restaurant’s colourful space, which pays homage to the wilderness and vibrancy of India, while a live DJ set pumping out pop, dance, hip-hop and bhangra playlists to get the party vibes going from the moment guests arrive. In addition, there will be live belly dancing performances with the chance for guests to join in!

The Bindas Brunch menu costs £80 per person for the alcoholic option and £60 per person for the non-alcoholic choice. Both packages include bottomless drinks and are available to book on Opentable.

Overlooking Westfield Square, brunch-goers will have the opportunity to make the most of the exciting programme of events that will take place on the square throughout the spring and summer, including an Eid Festival and Jubilee Celebrations.

Bindas Eatery is the debut from founder Mehak Kansal. Mehak was awarded the 2018 Westfield Food Entrepreneur Award, which saw her scoop the prize of mentorship from renowned Spanish chef Omar Allibhoy of Tapas Revolution, and a pop-up eatery at the flagship site in Shepherd’s Bush, which was a sell-out success. After receiving high praise after her pop up at Westfield in White City in 2019, the idea for Bindas Eatery was born.

The exciting food menu offers an eclectic celebration of Indian food, taking you on a flavour tour of the hustle and bustle of India – from Punjabi, Delhi, Mumbai, Kerala and Jaipur served in traditional round hammered platter. The restaurant’s menu caters for meat, vegetarian, vegan, gluten-free and dairy-free customers, so whatever your tastes, there’s something for everyone.

Bindas Eatery
Westfield London, Westfield Square, Ariel Way, White City, London W12 7HB
020 3489 1980
bindaseatery.com

Orrery is the epitome of French elegance set in the heart of London. This classic French restaurant on Marylebone High Street offers a place of sanctuary to let you escape the hustle and bustle of W1 and experience sumptuous French food with a modern twist, an award-winning wine list and one of London’s most famous cheese trolleys that’s taken to the next level thanks to the outstanding service.

Awarded three AA Rosettes and with the prestigious Test of Time award by Tatler in 2016, Orrery boasts an elegant dining room on the first floor of a converted stable block. The space is brightened by the floor to ceiling arched windows, framing the St Marylebone Church courtyard, and flooding the restaurant with natural daylight.

Following the restaurant’s 2018 refurbishment by David D’Almada of Sagrada, the furniture, artwork and textiles take inspiration from the south of France with details of lavender panelling and handmade terracotta clay pots.

The bar adjacent to the restaurant in Marylebone is an intimate space in which to enjoy an aperitif before heading through to the restaurant. It’s ideal for weekend cocktails and pre and post-dinner drinks alike and has an outstanding selection of seasonal cocktails, fine wines & spirits, and Champagnes available by the glass in addition to a selection of cigars.

Orrery’s rooftop terrace in Marylebone is one of London’s best-kept secrets. Elegantly lined with delicate lavender and olive trees, be transported to Southern France whilst enjoying a drink and light meal in the sunshine or under the stars!

Sensitive to the seasons, Orrery’s Chef Patron Igor Tymchyshyn uses only the best British ingredients with great attention to detail. Igor’s style of cooking is approachable yet refined, evident in the creativity and careful presentation of each dish.

Igor joined Orrery as Head Chef in April 2008 from his role as Head Chef at the Michelin-starred Mirabelle restaurant in London’s Mayfair and was appointed as Chef Patron in January 2016. Igor joined Mirabelle as a sous chef in 1999 before being promoted to senior sous chef in 2000. Earlier experience includes roles in other Michelin-starred establishments: sous chef at L’Oranger and Head Chef at Maison Novelli EC1, starting as a chef de partie.

Here are some of our highlights from the Lunch A la Carte menu when we dined at Orrery with friends this spring.

I cannot rave about the Seafood Raviolo with lobster bisque enough. It is the perfect combination of seafood flavour and creaminess. This was a really popular dish with our table, with all three of the diners who chose it saying they were impressed and would order it again.

Those who aren’t a fan of seafood should really try the Beetroot Tartare with goat curd & autumn truffle if it’s still on the spring menu. The presentation was stunning and the flavours well balanced. So often vegetarian options miss the beauty of the main vegetable ingredient itself. At Orrery, the beetroot was really able to shine in presentation and taste.

Although charged at a supplement to the set menu, it would be a disservice to not try the Tournedos Rossini which is served with potato purée and roasted onion. The sweet and soft texture of the foie gras complements the meaty flavours and textures of the steak.

However, the star of the show for this dish has to be the truffle hit from a delightful sauce Périgourdine. Come in for a closer look at the Tournedos Rossini after the addition of the sauce.

For a lighter lunch choice, we recommend the Baked Fillet of Salmon with herb crust served with wild mushrooms & horseradish. Although the chef suggested having the salmon cooked slightly pink, our diner asked for a more cooked salmon. Her request was served perfectly to her liking and the meal was thoroughly enjoyed. For those happy with a pinker salmon, trust the chef because it would definitely work with this dish.

As an avid lamb fan, I was disappointed that there were two beef dishes on the menu (Tournedos Rossini and Braised beef á la Bordelaise) when I have heard such good things about the lamb at Orrery. Unbeknownst to me, one of my dining companions had notified Orrery of my beef allergy and my love of lamb. I was offered an amazingly succulent bespoke lamb dish off-menu. This was served with a well-paired selection of vegetables with the salsify being an interesting and welcomed choice. The potato mash was so good, I ordered a side portion of the Pomme purée with Périgord truffle to get another fix.

We suggest taking the time to have a cheese course because the choice of Farmhouse cheeses from Orrery’s award-winning cheese trolley has been very carefully curated by Orrery’s ‘Frommelier’ Anthony Schepper.

Our selection of cheese comprised of Reblochon, Secret du Couvent, Comté, Roquefort and Roche Montagne. Whether you are new to exploring cheeses or an experienced cheese aficionado who wants to branch out, we highly recommend being guided by Schepper. You can never know too much about cheese when in the presence of someone like Orrery’s ‘Frommelier’ Anthony Schepper!

For a light yet scrumptious finish to your meal, we highly recommend the Rhubarb pannacotta with Champagne jelly. Although it is more the texture of blancmange, it has the delightful taste you would expect from a traditional pannacotta.

The table’s favourite, however, was the Chocolate fondant served with classic vanilla ice cream. The perfect end to a delicious meal.

Orrery truly is a place of gastronomic sanctuary where you can leave your worries at the door knowing you’re guaranteed to experience a sumptuous feast of French flavours whilst escaping the hustle and bustle of London life.

Orrery
55 Marylebone High Street, London W1U 5RB
020 7616 8000
www.orrery-restaurant.co.uk

El Norte, the exciting new high-end restaurant venture from entrepreneurs Arian and Alberto Zandi, leaders of Emerald Hospitality Group, is now open on Mayfair’s Dover Street.

Celebrating Spain’s rich culinary history with modern flair and pioneering design, El Norte is the most ambitious endeavour so far from the acclaimed Spanish brothers, who co-founded Emerald Hospitality Group, which include in their portfolio the modern Latin American restaurant, Zuaya, and more recently their acclaimed Italian restaurant, Como Garden. Known for fusing excellent food with striking design, El Norte follows in the same vein.

A first for London’s Spanish restaurant scene, El Norte takes its cues from the country’s rich culinary regions, offering a sharing style menu of traditional Spanish dishes with a modern and luxury twist. Arian and Alberto Zandi, who were born in Madrid, are bringing Londoners a taste of their motherland with dishes exemplifying the brothers’ bold approach to flavours and textures.

The El Norte team works closely with several Spanish suppliers to source the finest ingredients. For example, the steak is from Spanish cows (Rubia Gallega) that are over eight years old and from Galicia in northwestern Spain, whilst the olives and olive oil are procured from Córdoba, and the ripest tomatoes derived from Andalucía in southern Spain.

A glamorous drinking and dining destination, El Norte has a chic and sophisticated interior reminiscent of its sister sites and features a focal-point bar with a 1:30 am license. The cocktail list features adventurous takes on classic serves alongside several house-made specials including amongst others, Cupido (Raspberry Vodka, Tio Pepe, Strawberry Mix, Basil, Cava).

A dedicated Sangria menu has also been lovingly crafted and comprises the revered Spanish beverage in its traditional form, alongside unique interpretations including Lavender Sangria. We enjoyed the Smoked Bacon Old Fashioned (Rye Whiskey, Chocolate Bitters, Bacon, Wood Smoke) and the Pistachio Mojito (Rum, Pistachio Syrup, Mint, Lime, Soda). The Old Fashioned has gone through a long process on its way to perfection. When they first dabbled with the idea, they realised it was too salty, then too bacony, after many months of adapting the recipe and many secret tweaks they have invented a must-try subtly salty version to this wonderful classic.

The menu is split into sections and features: Para Picar (Nibbles), Ensaladas and Crudos (Salads and Raw Dishes), Vegetales De Temporada (Seasonal Vegetables), Carnes (Meat and Poultry), Pescados Y Mariscos (Fish and Seafood), and Para Acompañar (Sides).

Our personal highlights from the menu included:

Croquetas de Jamón (Ham Croquettes with Guacamole) – These delightful bites have to come in our top three favourite croquettes of all time. The deliciousness of each bite keeps you coming back for more.

Croquetas de Queso de Cabra (Goat Cheese, Pistachio & Honey Croquettes) – These are also delicious and a scrumptious pairing of nuttiness and sweetness but they were sadly outdone by the Jamón variation and had a tough act to follow.

Berenjenas Crujientes con Miel y Feta (Fried Aubergine with Feta & Honey) – If you love aubergine, these are a must. The balance of the crunchy crumb coating against the soft feta brings this aubergine dish to life.

Calamares Fritos con Ali Oli (Fried Calamari Rings with Lime Mayonnaise) – This classic dish is found on so many menus, some better than others. This calamari dish can hold its own against its competitors but is not the star of the El Norte menu.

The true seafood star is the Pulpo a la Brasa (Grilled Octopus with Pepper Sauce & Mashed Potato). I would be surprised if you could find a better octopus dish amongst Mayfair’s best restaurants. The knife slid through the tentacle, like a hot blade through butter. The texture is divine. If you haven’t tried octopus, here is the place to have your first bite. But beware – your raised standards for octopus will be hard to beat after tasting this.

Chuletitas de Cordero Lechal (Milk-fed Lamb Chops & Marinated Peppers) are also a fabulous choice from the El Norte menu. Medium rare, just the right amount of pink and flavoured well without the pepper overpowering the herby flavours.

Patatas Bravas (Traditional Spanish Fried Potatoes with Red Pepper Sauce) – This is a popular side dish to order in every Spanish restaurant. You won’t be disappointed choosing it at El Norte.

Hot Coulant of White Chocolate & Pistachio (White Chocolate & Pistachio Fondant) was the perfect way to end this meal.

However, if you want to go for a classic, we recommend the Churros with Chocolate (Spanish-style Doughnuts with Chocolate Sauce).

After such a delightful feast of Spanish flavours, we have to admit that El Norte undoubtedly looks poised to become one of your favourite Spanish restaurants in London’s vibrant dining scene.

El Norte
19-20 Dover Street, London W1S 4LU
020 3154 8182
el-norte.co.uk