Relish

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Leigh-on-Sea Café & Restaurant - Relish Everything

Relish Sandwich Bar and Coffee Lounge is run by three brothers, Paul, Nick and Tim Scroxton who are all qualified chefs, and who have created a very modern restaurant in this busy and vibrant town.

Come and experience the finest in freshly prepared sandwiches, pasta and coffee.

Lose yourself in our relaxing restaurant or take advantage of our outdoor seating and soak up the local atmosphere.

Our restaurant is fully licensed for the serving of alcoholic beverages, so you can enjoy a bottle of beer or a glass of wine with your meal.

Relish has also been awarded a five star rating for health and hygiene from the local authority health inspectorate.

The Relish, Folkestone | Homepage

That’s the ethos at The Relish.

10 rooms furnished to the highest standard with sumptuous beds (by Hypnos), and stunning ensuite facilities.

If you like your shower high pressured and invigorating, and the bed so comfortable you’ll cancel your alarm, then treat yourself to a stay at The Relish.

Luxury touches make all the difference; crisp white bed-linen and huge bath towels are standard.

On offer are unlimited fresh coffee and tea with homemade cake and a complimentary glass of wine or beer each day of your stay.

The Guinea Grill. Gentleman's relish. | The Food Judge

The Guinea Grill is one in a long line of ale houses situated on this very site since 1423 or thereabouts, when Mayfair was just open fields and farmland.

We had skipped the starter, wanting to make sure that there was room for the whole of the steak, so we both felt that we could manage a little dessert.

There were plenty of nanny’s nursery specials: Christmas pudding with custard, apple crumble, sticky toffee but no, we chose that non- dessert, coconut ice cream with chocolate sauce.

I had been thinking a nice little pewter jug of hot chocolate sauce, in which to drown the ice cream and perhaps a bit of flaky wafer action.

Disappointment arrived with a squirt of what would appear to be commercially bought sauce, which tasted just like ones we used to settle for in the 1970s, before we understood about good food and dark chocolate.

Ikoyi, St James's Market, London: restaurant review - olive magazine

At Ikoyi, Iré Hassan-Odukale and Jeremy Chan are on a mission to give the flavours and ingredients of West Africa a slick, fine-dining polish.

A single wild Nigerian tiger prawn may sound like a stingy portion for a main, but it turns out to be colossal, and comes bathed in a shellfish bisque finished with raw gin and banga spices (similar in flavour to cloves and anise).

Ikoyi’s jollof rice is a clever take on a classic of West African cuisine; here it’s given an extra injection of umami with the addition of smoked bone marrow.

Drinks-wise, Ikoyi offers a concise wine selection plus a menu of cocktails with a West African twist, from an old fashioned made with caramelised plantain and butter to the Ikoyi Chapman: Beefeater gin, hibiscus, guava and sour passionfruit.

The Manx Loaghton rib is probably the best lamb I’ve ever eaten, with a rich, deeply savoury flavour that’s perfectly balanced by a fiery chilli and pepper relish.

Ikoyi: West African dynamism not to be missed | London Evening ...

West African-inspired food cooked by a Chinese-Canadian chef in a restaurant named after a prosperous part of Lagos that was home to the Nigerian business partner installed in a soulless West End precinct where other catering operations have all the allure of a fridge with the door left ajar is a fairly quick summary.

Hassan-Odukale took time out from part of his business studies to work front-of-house at Clutch Kitchen (clutchchicken.com — can’t wait to go) run by two of his friends.

A friend describes wild Nigerian tiger prawns as “sweet frustrated lobsters” where sous-vide, if it has been used, has done no favour to texture but banga bisque and prawn grits that accompany them compensate.

Jollof rice, a dish common to most West African countries, is slick with chicken stock and barbecued onions but made opulent by the addition of smoked, salted bone marrow to stir in.

Having approached the menu by ordering nearly all of it between two — regretting later missing out on beef blade, a sophisticated take on Nigerian suya served with traditional condiments (raw onion, tomatoes and peanuts) — we try both desserts.