Check out the restaurants that came to Taste in November...
BARBOUN - which means red mullet in Turkish (pronounced Bar-BOON) is an Eastern Mediterranean Grill.
Britten for Food is a private dining and pop up business launched by BBC's MasterChef contestant
Farzi Café opened in London in January 2019 and offers contemporary Indian dishes and global
Smoking Goat is a Thai Barbecue bar inspired by the late night canteens of Bangkok, housed in an old
Bubala is a fully vegetarian Middle Eastern restaurant that opened it's first permanent site in
Master Wei is the first solo restaurant from Guirong Wei, co-owner of the Highbury cult favourite,
Taqueria Africana is an Afrofuturist taco joint born in the imagination of Lemlem Kitchen.
XU opened its doors in July 2017 in London, as a cinematic reinterpretation of 1930s Taipei.
TŌU is now officially home to London’s most famous sandwich - the Iberian Katsu Sando....
Located in Soho, Hoppers is inspired by the family home cooking and roadside boutiques of Tamil Nadu
Berenjak evokes the style of a rustic hole-in-the-wall eatery from Tehran, reinterpreting signature
BAO was founded by siblings Shing Tat and Wai Ting Chung, and Erchen Chang.
SAGARDI is a restaurant which pays tribute to our roots, the Basque Country. A unique land with an
It all started on a London rooftop in 2011; four schoolmates came up with the simplest of ideas - a
Camden's Lan Kwai Fong & Chinatown’s Dumplings’ Legend are joining forces once again...
As the official charity partner, the Action Against Hunger restaurant is back this winter, and
Flesh & Buns Oxford Circus is the ninth site from Ross Shonhan’s Bone Daddies Group.
Japan meets the Mediterranean in London…
Anju, the authentic Korean restaurant, holds a long-term residency at Hackney’s cherished boozer,
Wild Rice was conceived by our love for food and believing that tradition is ever-changing and
Whipped is a new and exciting dessert concept in London, focused on amazing, indulgent products and
Neat Burger is a fully plant based counter service restaurant dedicated to changing the world one
"I want to make it accessible for a new generation of beef eaters to go to a modern steakhouse, and