Hilary Armstrong

East London

Restaurant Writer at Freelance

Restaurants Editor at The Glossary Magazine

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Articles

Where To Book This Spring

2 weeks ago | theglossarymagazine.com | Hilary Armstrong

New Openings The Lavery has all the makings of being one of the great new restaurants in London for 2025. Time will tell if it lives up to its promise, which starts with the beautiful bones of the building, a Georgian townhouse in South Kensington, that was once the home and studio of Anglo-Irish painter Sir John Lavery. The operation (which includes more than a dozen flexible events spaces) is led by an ‘A’ team comprising creative director Martin Cohen (Odeon, New York; L’Escargot London);...
Turkish Delight In The City

3 weeks ago | theglossarymagazine.com | Hilary Armstrong

For a scary moment there, it looked as if it might be London’s loss and Amsterdam’s gain when chef Selin Kiazim decided to set up permanent home in the perennially cool Dutch city. But those clever folk at hotel and restaurant collective Ennismore had other ideas. The result is Leydi, a modern Turkish restaurant in collaboration with Kiazim on the ground floor of the historic Spiers and Pond hotel, now the Hyde London City, opposite the Old Bailey.
Mexican Flavour Comes To Mayfair

4 weeks ago | theglossarymagazine.com | Hilary Armstrong

Mexican chef Santiago Lastra’s latest London restaurant takes its name from the traditional family-run eateries that Lastra grew up eating in. Never having been to Mexico myself (I must correct that!) I can’t pretend I know precisely what a fonda looks like. I turn to Google Images for reference.
How London’s Most Innovative Chefs Are Reinventing the Classic Baba au Rhum

1 month ago | robbreport.com | Hilary Armstrong

Fill in the blank: Baba au…? If the only word that springs to mind is “rhum,” then you clearly haven’t dined out in England’s capital lately. At Da Terra in East London, chef Rafael Cagali finishes his signature baba with a tot of aged cachaça from his native Brazil. Further west, Valentin Jollivet—executive pastry chef at Alain Ducasse at the Dorchester—made waves at a special dinner when he broke with house style and spiked his version with the Japanese spirit shochu.
Jason Atherton's Brasserie In SW1

1 month ago | theglossarymagazine.com | Hilary Armstrong

How fitting that Jason Atherton should choose the year of the Oasis reunion announcement to launch Sael, his modern British brasserie with “the energy and swagger of the Cool Britannia era”. Atherton knows a thing or two about Cool Britannia.
New Italian Restaurant Mayfair

1 month ago | theglossarymagazine.com | Hilary Armstrong

You have to admire restaurateur Samyukta Nair. Not content with having a Japanese restaurant, a Thai restaurant, several Indian restaurants and a Chinese restaurant – isn’t it hotels you’re meant to build in Mayfair not restaurants? – she’s now turned her attention to Italian with Nipotina. What took her so long? Italian is the de facto local cuisine in Mayfair, or so you’d think, going by the glut of glossy ristoranti that line its leafy streets.
Selin Kiazim Shares Her 9 Favourite Restaurants In Amsterdam

2 months ago | theglossarymagazine.com | Hilary Armstrong

“In the past four or five years, Amsterdam has really got the wind in its sails and some great restaurants have opened up,” says Selin Kiazim. “It reminds me of when I opened Oklava in 2015 and there were people from different food cultures opening up their own places in a more modern setting. It feels really exciting to be a part of that now here in Amsterdam.” After four years in Amsterdam, Selin knows the city well. These are her tried and tested favourite restaurants, bars and bakeries.
Red wine and oysters? The radical food and drink pairings that actually work

Nov 6, 2024 | msn.com | Hilary Armstrong

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Red wine and oysters? The radical food and drink pairings that actually work

Nov 6, 2024 | yahoo.com | Hilary Armstrong

‘Atlantic reds have a bracing acidity and salinity that works with oysters’Generate Key TakeawaysAgostino Perrone, director of mixology at The Connaught, has spent his career perfecting the Martini cocktail. No detail has gone unattended, from the crystal-clear cubes of ice to the blend of vermouths, the choice of bespoke bitters, and the precise 21-second stirring time. And when Perrone has time to sit down to enjoy one himself, what does he have it with? Caviar? Sashimi? Oysters? Nope. A pizza.
Whole grain switch challenge urges people to improve their health - and the planet’s at the same time

Oct 31, 2024 | positive.news | Hilary Armstrong

Whole grains contain more nutrients than their refined counterparts and require fewer resources to produce. Discover some delicious ways to get these nutritional powerhouses into your diet Food Health Lifestyle Society This article has been created by Positive News and supported by The European Food Information Council Whole grains contain more nutrients than their refined counterparts and require fewer resources to produce.