‘Suzu’ means ‘long and healthy life’, a mantra Makiko Sano swears by. Suzu Sushi owner Makiko’s aim is to share with others her love for superfood ingredients and top tips for eating well by inviting novices to make delicious, healthy sushi with her. With a portfolio that includes running the Selfridges sashimi counter and supplying the sushi to Buckingham Palace, Makiko Sano knows her sushi.
‘Just to let you know, we’ve run out of ants. We do however have mealworms instead.’ I tried to stop myself giggling like a maniac, but to no avail. ‘Did you hear what she just said!!?’ I asked my lunch companion incredulously. He nodded slowly and appeared to be turning a little green. With a mouth-watering menu of ethically sourced meats like zebra, wildebeest and crocodile, Archipelago explores the exotic, serving up a sensory dining experience from across the globe with few surprises along the way…
Customisation and bespoke products are a hugely growing trend amongst consumers. It’s all about choice, personalisation and the chance to have it your way. From picking your own details on NIKEiD trainers and custom homewares sites like MyKea, to design and colour options a la Apple Iphone 5c, there’s one thing that’s becoming increasingly apparent; it’s personal.
With floor to ceiling windows giving diners a light and spacious environment in which to enjoy their food, Quartier Restaurant’s clean and crisp décor gives it a contemporary, high end feel. Set within the stylish sanctuary that is the Eight Member’s Club penthouse, the restaurant is surrounded by a leafy green terrace, providing the option of al fresco dining for those wishing to enjoy the great outdoors.
With 40 years experience cooking delicious Indian delights for her friends and family, Mrs Curry knows her bhaji from her biryani. The mother of business owner Mohinder, Jas or ‘Mrs Curry’ as she is fondly known, teaches aspiring chefs and Indian food fanatics alike the secrets of her long loved dishes. With a goal of learning 4 starters, 4 mains and 2 desserts all in a day’s work, I hot footed it to Central Street Cookery School to brush up my (non existent) Indian cooking skills.