rezexe

The trusted way to trade reservations and waiting list places

[rezexe @rezexe_]

@jayrayner1 LMAO

[Andy Hayler @wyahaw]

I return to Cornus https://t.co/1wqN3P1jdp

[SO|LA @SOLAsoho]

Wanna make sure our regulars get some love!

[rezexe @rezexe_]

@markjpoynton @marcuswareing @MasterChefUK @steakandhonour @MeatPeter @shakeshack @BurgerLobster meatball ?

[Dino Joannides @Gastro1]

Does Italian cuisine exist? John Dickie, Katie Parla, Francesco Mazzei a... https://t.co/WTPAzSjTno via @YouTube @JohnDickie1 @katieparla @francescocook

[Medlar restaurant @MedlarChelsea]

Cornus, London SW1: ‘Big prices, nice tablecloths, no riff-raff’ – restaurant review | Restaurants | The Guardian https://t.co/vBapNcR0aO

[GuildofFoodWriters @GuildFoodWriter]

Congratulations to @demarionunn for winning the Restaurant Writing Award for all his work published in @vittlesmagazine!

[Medlar restaurant @MedlarChelsea]

Medlar team to launch Cornus, a new restaurant in Belgravia https://t.co/KqFl0QK2QC

[Andy Hayler @wyahaw]

Crab and caviar at The Ritz in Piccadilly.

[SO|LA @SOLAsoho]

3 of the 9 first bites:

“Chicken & Waffles”
Chicken liver pâté, Maple gastrique, mini waffles, & roast chicken skin crumb

“Lox”
Cured salmon roulade with sweet potato, roscoff escabeche, & wasabi

“Devilled Egg”
Smoked Sturgeon mousse, toasted pumpkin seeds, Gribiche

[Dino Joannides @Gastro1]

Table for 4 for tomorrow night at the wonderful Cycene in Shoreditch https://t.co/AkN0RseiP1

[Andy Hayler @wyahaw]

Not fine dining - the delightful Diwana Bhel Poori in Euston https://t.co/pGhG10TUHo

[Andy Hayler @wyahaw]

Guinea fowl at Brooklands at The Peninsula, near Hyde Park Corner.

[Andy Hayler @wyahaw]

My thoughts on The Dysart https://t.co/aL7FDwdzTU

[James Chiavarini @JamesChiavarini]

Coming soon.....

[Andy Hayler @wyahaw]

My thoughts on Black Salt in East Sheen, which has a new head chef. https://t.co/U6MloHEEf8

[Dino Joannides @Gastro1]

Opportunity to dine and stay overnight for 3 at the amazing @YnyshirRest . Pre Xmas treat ? https://t.co/9f4vIv1xmp

[Chez Bruce @ChezBruce]

Amaretti.

[Richard Corrigan @CorrigansFood]

Our gardens at VP Lodge, we use no chemicals and the results are there for everyone to taste our house pork just ask floods butchers what they think of our Oxford Sandy's.

[SO|LA @SOLAsoho]

🙏🏼