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Considered, generous, knowledgeable hospitality from a team who understand that the guest's experience comes before the kitchen's convenience.

Instead of asking "what's the best experience for the guest?" it asks "what's the easiest way to get food out when we're busy?" For us, it's the opposite of hospitality

Henry drank a Chablis. This is not a surprise…Henry always drinks classic French wines. Some things are non-negotiable.

On a daily basis, a focus on creating excellence is a much better source of energy than cost cutting...so that's where we spend our time.

One of the most exciting recent additions to our little corner of South East London is Cantinera in Brockley. On a recent visit we worked our way through almost the entire menu and it was hit after hit!

Over the years I've often despaired at hospitality's inability to organise itself into a coherent movement capable of standing up to the growing challenges we face...perhaps this time the diversity of our sector, which has often made collective action difficult, can become a strength.

I somehow managed to put away a grilled cheese sandwich and a pastel de nata before pocketing a sausage roll and a pain suisse for later in the day!

We believe Ladywell Fields can be one of the best parks in South East London and we're excited to play a small part in helping make that happen!

In the larger American cities hospitality can sometimes feel a little over-scripted…out here it’s been completely different...

Whilst we were eating we chatted with the owner, who happily told us about himself and the family who run the place…

Proper white Burgundy from a brilliant producer, now available by the glass with less waste running through the system and at a genuinely approachable price point. More importantly…it’s absolutely delicious!

Absolutely do not skip the pig’s tails in soy molasses to start. Sticky, sweet, rich little nuggets of gelatinous joy!

I’ve eaten more toasted sandwiches than most people and this was an absolute winner!

A wine list needs balance. It needs variety. It needs to make sense as a whole. Sometimes a really lovely wine simply doesn’t fit the bigger picture

One of the best spots for outdoor dining in London...

If a shorter menu helps create the space for a genuine connection between the kitchen, the floor and the guest, then that’s something to be proud of rather than something to apologise for!

The food is imaginative without ever feeling over complicated. Familiar flavours, executed with absolute precision. There’s a thread of nostalgia running through it all, which makes every course feel both exciting and comforting at the same time!

Reflecting on the past 12 months, we all feel that something has changed… but we’ve struggled to pin down exactly what

Whilst we need to strike a balance between what our guests want from us and what we want to provide, it’s not quite as simple as “the guest is always right”.

Big chops & £10 corkage...Blacklock was perfect for our staff party!