Floyd's

An intimate Dalston restaurant, Floyd’s presents a lovingly curated, ever-changing menu featuring modern European dishes using the finest seasonal produce.

Floyd's

http://www.floydsonthelane.co.uk

Quilon restaurant | London's best Indian restaurant | Kensington ...

Due to its popularity with Lords, Ladies, Ministers and Members of Parliament, Quilon is one of the few Michelin-starred restaurants with its own Division Bell.

When a Division is imminent, Members are alerted by a bell that rings throughout Parliamentary buildings, summoning Members of Parliament to the Division Lobbies.

For the rest of us at Quilon there is free wi-fi.

A Division Bell is rung in the immediate vicinity of the Palace of Westminster to signal there is eight minutes before a vote.

Division Bell is also the name of Pink Floyd's fourteenth album.

V&A exhibition to recreate Pink Floyd's early basement bar venue ...

GO London Newsletter The West End basement bar where Pink Floyd got their big break will be recreated inside the VA for a new blockbuster show dedicated to 50 years of the giants of rock.

Researchers, led by long-time Pink Floyd collaborator Aubrey “Po” Powell, spent more than two years hunting down memorabilia in the homes of band members including bass player Roger Waters.

4/18 Picasso 1932: Love, Fame, Tragedy 5/18 All Too Human: Bacon, Freud and a Century of Painting Life 6/18 Another Kind of Life: Photography on the Margins 7/18 Victorian Giants: The Birth of Art Photography 8/18 Sondra Perry/Ian Cheng ★★★★ 'Bold, brilliant and gut wrenching work at the Serpentine' Read our review 9/18 Murillo: The Self-Portraits ★★★ 'National Gallery puts overlooked talent back in the frame' Read our review 10/18 Made in North Korea: Everyday graphics from the DPRK ★★ 'The bland captions here are free of any critique of a brutal regime' Read our review Justin Piperger 11/18 Mark Dion: Theatre of the Natural World ★★★★ 'Cryptic objects and pictures rarely seem like art and have to be puzzled out' Read our review Jeff Spicer/PA Wire 12/18 Deconstructing Patterns: Art Science In Conversation Fiona Hanson 13/18 Yto Barrada: Agadir ★★★★★ 'Full of bubbling ideas about one thing standing for another' Read our review Yto Barrada, courtesy Pace Gallery; Sfeir-Semler Gallery, Hamburg, Beirut; and Galerie Polaris, Paris 14/18 Eddie Peake: Concrete Pitch Eddie Peake.

Photo: Photo Mike Bruce 16/18 David Altmejd: Magic Loop 17/18 Andreas Gursky ★★★★ 'A return of epic proportions for the Hayward Gallery' Read our review 18/18 Charles I – King And Collector Mr Powell said: “The Teacher was taken directly from Roger’s teacher at school, who was a bully.

Pink Floyd's David Gilmour talks musical influences in new documentary “This is about a band that have gone on for 50 years, made some of the most fantastic music ever, and judging by audiences at their solo shows are as popular as ever.”

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Spicy Margarita  Ingredients 50 ml Cabrito Tequila (blanco or reposado), 15ml spicy syrup, lime, 1 red chilli Glass: salt rimmed coupe or martini glass To make the syrup, finely chop 1 red chilli, stir into 100ml boiling water, sit for 5 mins then strain out chilli Add 100g sugar.

For an optional extra spicy kick add a sprinkle of cayenne pepper Add to tequila and syrup to shaker, squeeze in juice of one lime Shake for 10 seconds and pour into chilled margarita glass, garnish with chilli slice and serve Spicy Margarita Thyme Old Fashioned  Ingredients 50ml Four Roses bourbon, 1/4 orange, sprig of thyme, tsp sugar, Angostura bitters Grace Dent's best restaurants of 2015 Grace Dent's best restaurants of 2015 1/20 The flashy one: Sexy Fish Sexy Fish — a £15m fine dining project where mega-aquariums, Damien Hirst art and robota small plates collide — is enormously grandiose, hugely silly and I love it very much.

Instead, here was a boisterous café-bar serving smoked short rib of beef glistening in birch syrup and burned sweet potato with horseradish crème fraîche.

Or a dish of warm, rich saltmarsh lamb ribs roasted on a layer of smoked aubergine with a plate of sweet purple figs and Jerusalem artichoke turned with blue-veined Blu di Bufala cheese.

Read the review 8/20 The (new) old favourite: Chutney Mary Dress-wise, I’m not remotely less-is-more, I’m more a sort of bird, but I recall feeling decidedly under-preened at Chutney Mary.

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Modern life is not quite rubbish.

A few weeks ago, I bad-temperedly declared that the internet – with all of its miracles – has done absolutely nothing to improve my life: it’s just made me volcanically impatient.

Blacklock: restaurant review | Jay Rayner | Life and style | The ...

In London and elsewhere there are now places that do only fried chicken or steamed Chinese buns or, as with this week’s restaurant, only chops.

The idea of a “Japanese” restaurant covering all the bases from raw fish to ramen to battered things thrown in the deep-fat fryer is alien there.

The one complication: you’ll have to find mates who want the same small number of things.

Blacklock is founded by three veterans of the Hawksmoor steakhouse group, so the quality of the meat need not detain us.

The only clear mark of the Hawksmoor group is in the pre-chop bites: a trio of crackers for £3 stacked with either egg and a curl of salted anchovy, a hunk of cheese and their own crunchy pickled vegetables or something called “filthy ham”, which had run out the night we were there.

Floyd's | Restaurants in Shacklewell, London

We stopped by for a late lunch and had a chilled cucumber and yoghurt soup, which is easy to get wrong but here was spot-on: tart and sweet, heady with garlic and a hint of dill, scattered with chives and slicked with olive oil.

The soup could have done with some accompanying bread, but this minor blip was forgiven with the arrival of a towering plate of ingenious courgette linguine with almond and parsley pesto, nutty wild mushrooms, rocket and parmesan – a juicy plateful of deep flavours offering all the pleasures of pasta with none of the carb coma.