Kitchen W8 (Kensington)

• Mainly British seasonal ingredients with both classic and modern cooking techniques
• The potted pork rillette was a bit ordinary but fine for a set lunch
• The mash served with my well cooked haddock was particularly good
• The Bitter chocolate pudding matched with PX sherry was a triumph
• Two years later in 2011 the restaurant was awarded a Michelin star
• The restaurant strives to use only excellent ingredients which are sourced from small
• The decor in the restaurant is very modern
• The food at kitchen W8 is British but with a little bit of French making its way on to the plates
• The bread that was brought to our table must have a mention
• Incredibly light and airy with a texture similar to a crumpet
• We started our meal with the veloute of winter leeks and charlotte potatoes with brown shrimps
• The veloute itself was very well executed and incredibly refined
• T see much point of it with the veloute
• Parfait of foie gras with a puree of caramelized pink grapefruit
• Blood orange jelly and toasted sourdough was good solid dish
• The parfait was extremely smooth and light and the topping of blood orange jelly was a nice touch but wasn&rsquo
• The grapefruit puree was incredible and literally made my mouth water and went very well with the parfait
• Sour dough was perhaps the best I have ever had and the crust was delicious
• When you go somewhere for the set menu you are sometimes at all whim of the gods if you've got it on a good day
• Thankfully it looks quite appitising with cocao voluté
• Veal sweetbreads (my mum thought these were testicles) for starters and poached hake for mains
• I must admit it was my first time for sweetbreads
• I suppose first times are always a bit indifferent
• The rich bitter chocolate pave for dessert was more like it
• While I think Pollen Street Social is probably a lot more accomplished and in a similar price range
• Kitchen W8 is a Michelin Star restaurant
• Michelin star restaurant always come with the complimentary bread and butter and here its not bad at all&hellip
• S egg with truffle pesto on a bed of parmesan polenta and partridge tortellini with celeriac volute on bed of pear and celery
• The fillings for the tortellini were just right
• For mains its feather steak on bed of sweet potatoes with a side of stuffed braised onion with beef and pearl barley
• Cut by herby onion and sweet mash was just balanced and right
• The salmon was abit too undercooked and the component didn&rsquo
• Mild and lost but the seaweed butter was nice but the whole dish didn&rsquo
• Almond financier with vanilla ice cream
• A meal in February 2013 began with nibbles of fried spheres of salt cod
• The brown sourdough was particularly good
• A starter of scallops came with beurre noisette pear
• The scallops were carefully timed and the crisp chicken skin offered a textural contrast
• Rillettes of mackerel with smoked eel
• Dill and rye was a successful dish
• Fillet of sea bream came with chanterelles
• Wood pigeon came with red and golden beetroot
• The pigeon was cooked well enough but this particular pigeon breast was a touch chewy in nature
• Though the dish was well designed
• Ratte potatoes and sprouting broccoli were accurately cooked (5/10)
• Hazelnut parfait was served with chocolate soaked brioche and salt caramel ice cream
• Better was an excellent passion fruit posset with lime and pomegranate
• The posset was carefully balanced
• I was so excited and because it is michelin starred
• The service was impeccable
• All we cared about was the deception that we felt when tasting the food
• The whole plate was plain and boring
• We all thought that we were waisting our money here
• At least that is what I am told when I view art
• Maybe this piggy was road kill&hellip
• T had the privilege of witnessing a pig with a square head yet
• Featherblade of beef with onions layered with bacon lardons and a small potato
• It was really the onion with bacon lardons on top which took the cake
• Kitchen W8 main brief is to bring affordable priced food to the local community
• Kitchen W8 has a Michelin star but is more affordable than other restaurants with the same pedigree
• I know there are plenty of blogs about London restaurants and places to go but below are the places I ventured to (one Michelin restaurant
• One breakfast club and one traditional pub) and can say are well worth a visit
• The answer is Kitchen W8 (Kensington)
• Are two of the best cookbooks that I own
• The dining room is a smart yet relaxed space
• Owned by Bruce Poole who has previously worked with Phil Howard at The Square
• We got a spot on a comfortable corner with a panoramic view of the dining room
• Given that we were excited at the prospect of three courses for such good value
• A virgin mojito is the sole non alcoholic cocktail on offer here at Kitchen W8 so we went with that

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