Eating & Drinking
Kentishtowner Kitchen: Romesco Sauce – With Lamb or Eggs?
Romesco sauce is a staple round ours. It perks up a bit of pan-fried bream, is the perfect chaperone for chicken or lamb, and gives …
The Big Review: Gilgamesh, Camden. Or why not just do Bento Cafe?
One costs the earth, the other does a nifty little lunch for £7. Which do you prefer?
Community Pinboard: More Relaunches & A Dose of Art Too
1. The Rebirth Of What? As the race to attract the, er, post-Soho House pound quickens, two major landmarks are set to be reinvented in …
Kentishtowner Kitchen: Patisserie Diaries (Part 2)
We begin and I’m feeling overwhelmed. After being unceremoniously dumped, the future I had envisioned now has a decidedly sunken middle. In a new environment …
Review: The Grafton, Prince Of Wales Road
It’s the perfect reinvention in that its Victorian elegance has been fully restored
Review: Delicious By Franco, Kentish Town Road
This is a place for an atmospheric low-key – perhaps riotous – impromptu dinner. And is it Kentish Town’s smallest dining room to boot?
Community Pinboard: 7 Tips To Beat The Seasonal Blues
1. Try Life Drawing in a Beautiful Space. Yes, the new show at Zabludowicz Collection is now open for business. T Rooms is artist Matthew …
In Pictures: The Grafton NW5 launch
Friday’s Grafton launch was a packed affair with punters (and the odd celebrity) crammed around either the elegantly restored horseshoe bar, now shinily tiled, or …
Kentishtowner Kitchen: Pissaladiere – Two Ways
As some readers will know, we love an anchovy. Yes, its rich, fishy flavour can be an acquired taste, but persist and it’s the perfect …
Review: Farmer Tom Jones at The Abbey Tavern
Ever since we heard about Farmer Tom Jones at The Abbey we’ve been curious. Whilst we really quite like the pioneering Kentish Town boozer, with …
About Kentishtowner
The award-winning print and online title Kentishtowner was founded in 2010 and is part of London Belongs To Me, a citywide network of travel guides for locals. For more info on what we write about and why, see our About section.
