Reminder: I’m doing a Substack Live with food writer Andy Lynes tonight at 6p BST. Please do join us for good chat about restaurants, great lunches, food writing and a lot more. And it’s a busy week! (1 of 3)

This week’s update includes a disappointing experience at much-praised Wildflowers and a better evening at Saint Jacques. Critics have first visits to the new Ukrainian spot in Shoreditch. Jay Rayner found a good place near Albert Hall, finally settling London’s most difficult dining conundrum.

I love counter dining. And Kiln offers greater counter dining with a Thai kick. The Soho join is the subject of my review this week, and the product of a fantastic lunch with the excellent @baldflavours. Is it for professional lunch? Absolutely.

Last time I went to High Road Social, it was a shambolic disaster. Would it be any better this time around? Find out in this week’s update. Plus another really poor celeb guest review in the Observer and some other updates. professionallunch.substack.com/p/my-return-...

This week, I get a little personal, exploring my family connection with Gleneagles in Scotland as I review The Andrew Fairlie and throw-back gem, The Strathearn. Link in the first reply. professionallunch.substack.com/p/weekly-rev...

Market volatility and macro economic mayhem have officially surpassed my economics expertise, acquired through undergraduate courses in micro and macro economics. 😁

After 17 years living in London, I finally made it to the River Café. Plus a fun charity event at Marceline and an interesting week for the critics, with the Independent launching a new feature and the Observer’s celeb guest review thing not working. professionallunch.substack.com/p/croque-com...

Fantastic tacos and an authentic Tijuana experience at Homies on Donkeys in Leytonstone. My review this week… professionallunch.substack.com/p/weekly-rev...

It’s AngloThai this week, which I found inventive and surprising. There are bursting flavours and just the right amount of spice. And it’s all intensely colourful. Plus, the £55 lunch tasting menu is affordable for a professional lunch. professionallunch.substack.com/p/weekly-rev...

Milestone AI moment: I participated in a conference in Paris in person but in French. I don't speak French. I kept up thanks to live translation in Teams. It wasn't perfect, but it was incredible. Even as societies break into smaller bits, we still find ways to overcome barriers that keep us apart.

Claire is discoverer of great wines, supplier to great restaurants, warm, witty, driven, determined, and brilliant. It was a pleasure to have a chance to Chat Over Lunch with her. professionallunch.substack.com/p/chat-over-...

Today is the first anniversary of Professional Lunch. I can’t believe it’s been a year. More than 64,000 visits and nearly 700 subscribers. I’m grateful to everyone who has subscribed, shared, and commented. And if you haven’t, please do subscribe! professionallunch.substack.com/p/a-year-of-...

As a big fan of Thomas Keller, I loved sitting down to Oysters & Pearls in my first course at Row on 5. The restaurant is a gem, with a sense of humour, meticulous attention to detail, aspiration, and luxury that even Keller could admire. professionallunch.substack.com/p/weekly-rev...

Big news in this week's update as both Jay Rayner and Tim Hayward step down from their critics roles at the Observer at the FT. Plus a great piece about eating left handed, and a particularly good week from other critics. Please do check it out, and please subscribe if you haven't already.

When the Dining Room at Goring re-opened last near after a major refurbishment, hardly anyone reviewed it. I thought the Michelin-starred royal favourite deserved some attention. If you’re looking for a setting for professional breakfast, drink, or dinner in a rich, classical setting, it’s great.

PowerPoint's grammar checker believes I should replace "jacket potato" with "baked potato," and I don't even know where to start with that. AI-driven homogeneity on the horizon? Or can I teach PowerPoint to advise for obscure languages and dialects, like Geordie?

In my update this week, I dig into the news that Matt Abé will be leaving Restaurant Gordon Ramsay to open a new fine dining spot in the Le Gavroche space. There’s also a review of the Anchor & Hope in Southwark and some thoughts on restaurants requiring pre-payments to reduce no-shows.

Me in GQ. No not because of my good looks. But I was very pleased to be asked to contribute some words to GQ’s round-up of the most interesting Michelin star places announced last week: www.gq-magazine.co.uk/article/best...

Some fascinating outcomes in last week’s Michelin announcements. I reflect on that — and my predictions — in this week’s update. Spoiler: I didn’t do that well with my predictions. I’ve also got a new feature. Check out this week's update here: professionallunch.substack.com/p/new-michel...

Leadenhall institution Luc’s in the spotlight for my professional lunch review this week. Traditional city brasserie vibes, great wine list, and solid food with choices for everyone. professionallunch.substack.com/p/weekly-rev...

With new Michelin stars for UK being announced tonight, I offer my predictions, and I’d love to hear yours in the Comments. My boldest stab: Row on 5 straight to two stars. Second boldest: Roe in Canary Wharf wins a star. professionallunch.substack.com/p/michelin-s...

A flawless experience at Josephine Bouchon for this week’s review. Where have you experienced perfection? professionallunch.substack.com/p/weekly-rev...

Thanks to a lovely dinner in the Painted Hall at the Old Naval Hospital in Greenwich, I explore zero waste a bit more this week. I also return to Roe, and there’s a funny review from Tim Hayward about struggling to book at Ambassadors Clubhouse. Enjoy! open.substack.com/pub/professi...

Would you eat a fish head at a Michelin-starred restaurant? I did, and it was wonderful. All part of the fantastic set-lunch trend that’s making Michelin-caliber meals more accessible and frequent. The Ninth is a great choice for a professional lunch. professionallunch.substack.com/p/weekly-rev...

In this week’s update, I defend the prospect that Michelin-caliber fine dining can be fun, following an attack from William Sitwell. In the Critics Wrap-Up, Giles Coren uncorks a strange, Trumpian attack on Eater London and, by implication, Vittles. professionallunch.substack.com/p/michelin-m...

Exploring the wonders of Tuscan food and wine during a weekend in Florence, including some specific recommendations for your next trip. professionallunch.substack.com/p/weekend-in...

My friend @marshallmanson.bsky.social writes about lunch - a lot. This week, he let me write about one of my favourite lunches last year: Festive lunch on the British Pullman. professionallunch.substack.com/p/pullman-de...

@whatleydude.com headlines todays Professional Lunch weekly update with a great piece about his experience on the Pullman train. professionallunch.substack.com/p/pullman-de...

I’ve never been happier about my choice to never download Tik Tok, create an account, or visit the site. On the other hand, banning it still dumb and incredibly shortsighted.

My friend was shocked I’d never been to Farmer J. But I have now, and really enjoyed it. Professional Lunch from concept to Field Tray. professionallunch.substack.com/p/weekly-rev...

🎉 My Professional Lunch newsletter just surged past 500 subscribers, and I wanted thank everyone who has subscribed! 🥂 If you haven't subscribed yet, I hope you will. Here's my London quick reference guide, and you can subscribe via the same link: professionallunch.substack.com/p/quick-refe...

I filled up our bird feeder yesterday, and it's down by a third just 24 hours later. The ground is frozen, and it's very cold. Look after your feathered friends.

For this week’s review, I ponder whether Sushisamba is the perfect spot for a healthy professional lunch. professionallunch.substack.com/p/weekly-rev...

On Meta fact-checking story, two questions that need more attention: 1. How much of this decision is about cost-savings for Meta? I understand they spend hundreds of millions a year on it. Is this partially about freeing up capital / reducing costs? (1 of 3)

For this week’s Professional Lunch update, I check in on the UK’s calorie count mandate. There’s also a great (and amusing) piece from the NYT forecasting food trends for 2025. professionallunch.substack.com/p/calorie-co...

Happy New Year!! For this week’s reviews, I wanted to take a look at some American places that are making a buzz and contributing to a wider USA-focused food trend in London. professionallunch.substack.com/p/weekly-rev...

Which Alcoholic Drinks Will You Have on New Year's Eve 2024? U.S. versus UK. In the U.S., 31% want to stay non-alcoholic, only 22% in the UK. Except for cocktails and shots, the UK shows higher values in every other alcoholic drink category.

It’s year-end wrap-time for Professional Lunch. My favourite meals and biggest laughs of 2024, plus some priorities for 2025. A pleasant read to speed your Twixmas. professionallunch.substack.com/p/best-of-20...

Bored on Boxing Day? This week’s Professional Lunch review is from Llewelyn’s in Herne Hill. Great for a winter lunch or an excuse to escape from your house. professionallunch.substack.com/p/weekly-rev...

For this week’s review, I travelled across Greater London to Liverpool, and had the single best bite I’ve eaten all year. This was a really good one. professionallunch.substack.com/p/weekly-rev...

Need your view: Do think “American” food is a trend in London right now? If so, why? (I’ve just noticed Angry Crab Shack expanding, Dave’s Hot Chicken opening, and a new American place on Kingsway, among other things. That follows arrival of Popeye’s and Wendy’s earlier this year.)

Mark Bowden (author of Blackhawk Down, among others) goes deep into the increasingly antique U.S. armaments and ammunition manufacturing system to explore why it's so hard to ramp up production for 155mm shells. Fascinating long-read. Gift link to the Atlantic thanks to @padsky.bsky.social

Glad to release FleishmanHillard UK’s Corporate Affairs Trends for 2025. It’s designed for anyone doing comms with an element of corporate, public affairs, reputation, crisis, or risk mitigation. Each trend includes practical, actionable recommendations. fleishmanhillard.co.uk/2024/12/corp...

This week’s update includes a “miss” recounting one of the worst dining experiences that I’ve had in a long time. professionallunch.substack.com/p/regency-ca...

This week’s Professional Lunch review focuses on pasta-powerhouse Padella. professionallunch.substack.com/p/weekly-rev...

I adore Venice, so I’m mostly sharing this FT guide to authentic places in that great city so I can find it later. But if you’re heading to Venice, you might find it useful. www.ft.com/content/36e0...

For my restaurant review this week, I check out Ibai, the new Basque steakhouse in the City, and I can report that it’s tailored for a professional lunch. professionallunch.substack.com/p/weekly-rev...

52 Things that @tomwhitwell.bsky.social learned in 2024. One of my favourite lists of the year.

For my restaurant review this week, I head to A. Wong, the two Michelin starred Chinese place in Victoria. It was outstanding. You can read the whole review here: professionallunch.substack.com/p/weekly-rev...

Lots going on in this week’s Professional Lunch Monday update. Big news for FT Food and Dining. A window into Masterchef. And how a three-star place in the US deals with rude customers. Plus critics wrap up and more. professionallunch.substack.com/p/me-in-the-...