All the latest food news from Tom Aikens’ intimate new restaurant to Christmas cocktails at The Hari. Words by Cally Squires.


Chucs, which runs all-day restaurants in areas like Mayfair, Kensington and Notting Hill, has opened a new branch in Belgravia.

The Eccleston Street site serves brasserie classics like chopped chicken salad, smashed avocado on sourdough, eggs Benedict and chicken Milanese.

The outdoor terrace is sure to be a hit in sunnier months.

But for now the 120 bin wine list should make the indoor aperitivos with tasty chiccetti like truffle arancini equally appealing.




The perfect Christmas gift for foodies has to be Marcus Wareing’s new cookery bible Marcus Everyday.

The hard back includes recipes that the Michelin-starred chef loves to cook at home.

Signed copies are available from £25 from:

Festive tipple

Florist Wildabout is bringing festive magic to The Hari  with fresh pine trees and traditional Nutcracker decorations.

As a special for guests on Christmas Day itself, a winter Tom and Jerry cocktail (£16) will be served.

The sweet, warming drink with dark rum and cognac has been a Christmas classic since the 1820s.


Food meets fashion

The Berkeley is offering a fashionable afternoon tea (£70 pp) with a glass of Laurent Perrier.

Alongside delicious finger sandwiches, there is a stand of couture cakes, inspired by the catwalk creations of designers like Moschino, Fendi and Emilia Wickstead.

A new tastemaker will be announced every month.



Tom’s new muse

Tom Aikens has opened his first Belgravia restaurant Muse.

The intimate nature of the 25-cover venue at 38 Groom Place means every diner will have a kitchen table experience.

The Norfolk chef says customers “can enjoy a carefully considered and totally personal collection of my fondest food stories and memories”.

He says each and every guest will get a “first-hand look into my life of inspirations and influences”.


Fine dining

The Goring’s fine dining restaurant The Dining Room has retained its Michelin star despite a change of executive chef half way through the year.

Richard Galli has switched up the menu while staying true to the restaurant’s British roots with dishes like Orkney scallop ceviche and roast Cotswold chicken combined with the Queen Mum’s favourite Clarence Court eggs drumkilbo.