Jules Pearson

1 week ago | londontheinside.com | Jules Pearson

While the German capital may have been slow off the mark in embracing a diverse culinary landscape, its dining scene is finally picking up speed. Thanks to an ever-growing mix of international influence, spurred by its visa programmes, and a surge of local creativity, Berlin’s dining scene is finally a reason in itself to take a trip to the city.

2 weeks ago | londontheinside.com | Jules Pearson

It’s been set up by Chris Tanner (Dram London), and Edwin Frost, formerly of Half Cut Market and Shoreditch’s Oranj. Having first opened at the start of March, only serving cocktails and drinks, Câv has now welcomed its first kitchen residency, Tasca, from sommelier Sinead Murdoch and her partner Josh Dallaway, who is in charge of the food. As the name hints at, Tasca’s menu is largely influenced by Portugal and Spain.

2 weeks ago | londontheinside.com | Jules Pearson

Catching one of those early spring March days recently, we hopped on the train out to the Surrey Hills to check out William IV, which was refurbished and reopened at the end of 2024. It’s a very pretty classic village pub, with plenty of outdoor seating and a cosy dining room. *Top tip if you want to factor some walking into your visit: Get the train from Waterloo to Guildford, and then instead of getting an Uber directly to the pub, go to the nearby village of Albury.

3 weeks ago | londontheinside.com | Jules Pearson

Although we entered Hora, a new spot on Dover Street, with slight trepidation when we saw the full-on DJ booth and heard the banging soundtrack, we were happy to discover some seriously good cooking here – and at a not too unfriendly price point either (for Mayfair). The kitchen is led by Executive Chef John Skotidas, whose unique Greek–Japanese-Filipino heritage and South American upbringing, somehow come together into one coherent, tasty menu.

1 month ago | londontheinside.com | Jules Pearson

Lately, we’ve noticed dry Tokaji popping up on wine lists at spots like Humo and Skof – and it’s delicious. Although Hungary’s Tokaj region is renowned for its incredible sweet wines, dry Tokaji has been produced there for at least as long as the sweet wines; it’s just not as well known. We were curious as to why dry Tokaji seemed to be popping up more regularly and it turns out there’s been a dramatic shift in Tokaj over the past few years.