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ne of the benefits of working in the wine trade is to get news about new menus, new openings and new wines. No long ago I had a great lunch at Trade Soho – the members club for the hospitality trade. The sea bass with samphire, peppers and pine nuts was scrumptious! The multiple layers of flavours made it a good match with the delicious SP68 from Occhipinti.
nother favourite is The Collective Bar & Kitchen – the only decent restaurant around Willesden Junction. The chicken paillard is delicious. Hearty food for a cold and wet day at work!
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