A decent lunch is a big deal to Kentishtowners. There was a huge spread of honourable namechecks in this, one of the most popular categories. Stretching geographically wide, from the Village Café in York Rise over to the ‘the Italian on the Heath’, and with a strong cluster of high street fry-up faves like Mem’s, …
Welcome to the 2012 Reader Awards celebrating the best our area has to offer. And what a year it’s been! Firstly, we’re chuffed that so many of you voted – and thanks too to Kabbee for sponsoring them. Now, with so many exciting new ventures starting up in the manor over the last 12 months, …
Every time we walk along the canal, we conclude that we simply don’t do it enough. More often we go east, towards the Saturday crowds in Broadway Market, or the calm of Victoria Park; but a route that’s just as varied, and in fact far more verdant, is west. Paddington Basin is somewhere that no-one …
Free Weekend? Walk the oldest stretch of canal to Paddington Basin Read More »
My first job after university was in an office opposite the Prince Albert, fielding phone calls about our flagship artist, Peter Andre. Well, it was 1997. In my lunch hour I’d take shelter in the pie and mash shop and watch pensioners sink chips into ketchup, or hirsute musicians hold court over mugs of tea …
Secret Camden: Prince Albert, Royal College Street Read More »
We’ve all watched Meribel Brasserie lurk under scaffolding, its billboard not hinting at much, its opening delayed. Some of us who are a bit long in the tooth (arise, Mrs Kentishtowner!) may even recall that the venue has been pretty much doomed since it was shut down in the late 90s. Times change. But Meribel …
We’re not ones to blow our own trumpets, of course, but can we just say that we were mentioned in The Guardian today? Anyway, back to work. The Colonel Fawcett is an obvious second candidate on our quest for Best Sunday Lunch. After all, our original review is the second most-read feature on The Kentishtowner …
It was the pan-roast gurnard with kale, roast cauli, fennel butter and potato dumplings that showed off the young chef’s potential in all its glory
