Crudo Shoreditch - (Near City of London, london)

Shanaz Set in an old bank building just off Exmouth Market, this place is super cool in an understated way. We booked counter seats to watch the chefs in action - not the comfiest, but in keeping with the building’s style (loved the drawer storage for cutlery and menus!). The food was excellent, especially the mussel pil pil which is a must-try along with salted cod churros. Beautifully presented dishes and really attentive service throughout. They even moved us to a table when they noticed my friend was uncomfortable, which was much appreciated. Would happily return.

Martina Cirillo One of the best dining experiences we have had so far. We came here for the Omakase this past Friday evening and everything has been outstanding from start to finish, from the warm hospitality, through the setting (only 7 seats) and to the food. The owners are so incredibly welcoming and amazing at creating a comfortable atmosphere, it felt like being hosted at a dinner party. Each course of the dinner was excellent, so flavorful and expertly prepared in front of us. We highly recommend it, and we will definitely be back.

Chris Berry In 2001 a cookbook was published that totally crystalised my love of Spanish and Mediterranean cuisine. Written by husband-and-wife chefs-patrons Sam and Sam Clark, it entirely captured not only the dishes they had encountered in their extensive travels, but also those they served in their beautifully unpretentious restaurant Moro, in Londons Farringdon. My partner and I first dined at Moro in 2010 and loved it, and on a recent weekend trip to London to celebrate my partners birthday we felt a return trip to the restaurant was well overdue. It did on disappoint. From the outset the service was warm, friendly, and efficient. The vibe of the restaurant could be described as "warm-minimalist", being stylish, clean, and uncluttered, but with comfortable furniture and decorated with a colour palate that draws on the places Spanish/Mediterranean focus. However, the absolute star of the show is Moros food - and drink! My starter of beetroot soup with black cumin and dill yoghurt was packed with earthy spicy flavours, perfect for an autumn day. A main of wood roasted pork belly with trinxat, crispy pancetta, fried turnips and sherry vinegar, was beyond delicious, with the richness of the succulent pork being perfectly balanced by the sharp-sweetness of the sherry vinegar. And the dessert of Malaga raisin ice cream with Pedro Ximenez sherry was divine. My partners choices of cuttlefish with chickpeas, wood roasted lamb shoulder with romesco, and rose water and cardamom ice cream were equally delicious. Paired with a couple of aperitifs and an excellent bottle of red wine from Alicante, our lunch was simply splendid. Sure, there a few young pretenders on the block, but there is a reason Moro has been around for a while, because with service, atmosphere, and food this good, its a restaurant that is very hard to beat.

OASIS LIMOS KENT 24 HOUR LIMO SERVICE Just had an amazing time today at the Fable, This is the second year now we have attended Brunch with Martin Kemp. Highly recommend this place, great afternoon spent with hits of the 80’s , with Martin kemp on the decks Our waitress Sylvia was totally amazing and done a fantastic job, so polite and really went out her way to make sure we were happy 5 star service

Dom Ahern Loved this place. Every single member of staff was just amazing, super attentive, charming and knew their stuff. We went in the evening and the atmosphere was perfect, kitchen upstairs and a mixture of big and small tables with candles, fun but relaxed and not too hectic. Felt really well looked after which made the evening. The wine choices and food were superb and waiters helped us choose. Possibly on the slightly pricey side, but because everything was perfect it still seemed great value. Def recommend for those happy to spend a bit of money, or want to feel spoilt in relaxed but buzzy setting. My new favourite place.

Libor Koláčný I arrived at Fare expecting a round pizza. A simple, predictable disc. Instead, they brought me this... this enormous, folded, tomato-bleeding leather pouch. It looked like a giant’s lost slipper. My colleagues laughed. "You’ll never finish that," they whispered, as if I hadnt spent years training for this very moment. Poor fools. I attacked the Calzone like a man with a grudge. Prosciutto, mushrooms, cheese—everything tucked inside like a delicious secret. It was a breeze. In fact, it was so easy I had to jump over and finish my colleagues Quattro Formaggi just to feel something. My stomach was 90% dough, I could barely move, and I’ve never been happier. Top marks.