Nestled away in Soho is the most incredibly luxuriously decorated restaurant which makes you feel as though you've just stepped back in time to the 1920's.  With booths reminiscent of glamorous train carriages, a luxurious English and Russian menu and waiters dressed in the most fabulous marshmallow pink waistcoats, Bob Bob Ricard is much more than your everyday lunch venue.  The gimmick which attracts most people?  The 'press for champagne' button of which there are two situated at every booth.  My lunch date got extremely excited by this and pushed the button as soon as i pointed it out to him.  Within a swift millisecond a waiter appeared and asked which champagne we would like... service at it's best!  I had the lobster tail burger with fries whilst others plumped for the salmon tartar and venison burger.  All of them were yummy but it was the desserts that stole the show.  We went for salted caramel ice cream with brownie crumbs - divine, a trio of creme brulee's - diviner and the Chocolate surprise - beyond divination!  A gold chocolate sphere which has hot chocolate sauce poured over it to make it melt and open up in the form of a flower to reveal brownie, cookie and ice cream inside.  The theater of it was great and the dessert itself was delicious.  If you fancy a visit go for this dessert if for nothing else!


My family often tell me they think i'm adopted because I hardly like any Greek food at all.  One of my worst foods is cinnamon which features heavily in a fair few Greek dishes and in general, traditional Greek dishes just aren't to my taste.  One thing I love however is spanakopita, also known as spinach pie.  You cant really go wrong with spinach, filo pastry and feta cheese... so long as you don't add cinnamon to the mix!  You may notice a photograph of the finish product is missing from the set below.  I hate to say it, but we were so excited to eat the pie warm from the oven that we forgot to take any pictures and demolished the pan! Sorry!


400g spinach
175g feta
1 medium onion finely chopped
4-5 spring onions chopped
1 pack filo pastry
1 tbsp dried mint
1 tbsp olive oil
1 cup sunflower oil for brushing

It a saucepan heat the olive oil.  Fry the finely chopped onion until softened.  Add the spring onions and fry cook for a further 2-3 minutes.
To the onions add the spinach, dried mint, salt and pepper.  Once spinach starts to wilt add in the roughly chopped feta and cook until it is all well combined.
Brush your baking tray with sunflower oil.  
Lay down 4-5 sheets of filo, oil brushing between each layer and tucking in any excess filo.
Place half of the spinach mixture onto the filo and spread out evenly.
Add another 5 layers of filo, oil brushing between each layer and place the rest of the spinach mixture on top.  
Top with the remaining sheets of filo, scoring the top couple of layers into squares with a sharp knife.
Place in a preheated oven at 200C for 20 mins, then turn the temperature down to 175c and cook for a further 20 mins.
The spanakopita is done when the filo has turned a rich golden brown in colour.


Located in Covent garden is a super discreet door with a modest sign (!) indicating that at the bottom of the stairs is a fantastic new restaurant called Flesh and Buns.  The creator behind Bone Daddies ramen in Soho and ex Nobu chef Ross has created a brilliant interactive eatery which creates a great atmosphere, get's everyone involved and most importantly, serves really delicious food.  One of my best friends of far too many years than I'd care to remember has just gotten engaged after dating her now fiancee for... wait for it... TWELVE YEARS...Hoorah!  This called for a yummy catch up dinner so we could hear all the details followed by too many bottles of Prossecco and a little dancing.
We kicked off with edamame, crispy squid, and a selection of mouth-wateringly delicious sushi ( I wouldn't expect anything less from an ex Nobu chef!).  For your main course you choose which 'flesh' you want to go inside your buns.  We chose belly pork, fried sole and got complimentary chicken katsu from the chef as we were celebrating!  The buns are puffy little pillows of wonderfully light dough which you smother in whichever sauce your flesh comes with, along with a little greenery and the flesh itself.  Each different one we ordered was truly delicious but there is something really special about the flavoursome pork belly and the sweet sauce which accompanied it.  We didn't plump for dessert as we were far too full and far more interested in further alcohol consumption, but as a side note ,Flesh & Buns do a brilliantly fun smores dessert where you toast your marshmallows yourself on your table.
This is a truly great restaurant to go with big groups of people or even as a couple where you can choose a different flesh dish each and share.  The staff were extremely helpful and friendly and I cannot recommend this restaurant enough.


With Milan well under way I thought I'd put together some of my favourite looks from LFW.  Spring/Summer always gets me excited as I'm all for pastels, ice cream colours and florals (groundbreaking, I know) but I just cant help being lured into the beauty of all things summery!  This season unlike others showcased so many looks from so many shows which seemed unbelievably wearable.  I heard myself saying (more often than I would like to admit) "I'd wear that look straight off the runway!".  The colours were fantastic, truly feminine whilst tailoring nodded toward the masculine with structured lines and silhouettes. Usually, I'm not a fan, but I'm going to be green with envy when I see Anna Dello Russo rocking all the looks I want straight from the runway!

Mary Katrantzou

Thomas Tait


Antonio Beradi

Tom Ford

Topshop Unique

Temperley London


A friend and I who haven't seen each other for a while decided on a catch up in Soho this week.  Dinner and drinks in town, somewhere not too flashy but delicious all the same.  We decided to try Flat Iron on Beak street.  I'm a big fan of the Illamasqua store which is just across the road and yet have strangely never noticed Flat Iron before.  Spread out over 3 floors and decked out with wooden sharing benches that have incredibly bouncy seats (these make for a lot of fun after a few drinks!) the heavenly smell of grilling steak wafts up your nose as soon as you walk in.  It's a standard no reservation restaurant but the wait for 2 people was a mere 20 minutes which flew by whilst we were sat at the bar having drinks and a catch up.  You get given a can of beef dripping popcorn whilst you wait for your order to be taken, a great snack to tie you over if you're starving like we were! The menu (pinned up on the walls) is a flat rate of £10 for the steak and a side salad with sides priced from £2, we plumped for dripping chips which were by far the best chips I have ever had (BIG statement) and creamed spinach which was too watery for my liking.  Along with sauces for £1, we both went for the Bearnaise which was really really good.  I have to apologise for the pictures, or lack of, I was having far too much fun catching up with M to remember to take any!


I am a snacker.  I love snacking but it always seems to be on the wrong things!  When I thought about it properly I realised it is really not hard at all to create something hommeade that you can have for the week at work if you feel the need to snack at your desk!  I made these cookie sized so one a day in the afternoon around that time when you feel you might fall asleep at your desk is a perfect pick me up!  I try and post recipes that are quick and easy as these days no-one seems to have time for anything!  But when I say these are ridiculously easy, I mean it, RIDICULOUSLY easy.  See for yourself...

2 soft bananas
1 cup easy oats
1/2 cup dessicated coconut

Preheat oven to 175 degrees
Line a baking tray with parchment and lightly spray cooking oil onto the sheet.
In a bowl mash up the two bananas until relatively smooth.
Add the cup of oats and mix together well.
Add the half cup coconut and mix again.
Take a teaspoon of mixture and place on the parchment flattening lightly with a fork.
Bake on the middle shelf for 7 mins, flip your bites and bake for a further 7 mins.
Et Voila!