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.