Porto - The Yeatman Hotel

The historic Portuguese city of Porto – or the anglicised Oporto as it’s sometimes known – will always have a place in the hearts of the British. If it weren’t for this city, just what would we drink with our stilton?

The World Heritage destination which is the home of Port wine now has a new ambassador in the form of The Yeatman hotel: an unparalleled €40 million homage to the city, and the drink which has made it what it is.

Although the enormous creation offers Porto an appropriately proud centrepiece, and has been billed the best hotel not only in Porto, but Portugal as a whole, it’s hard to think of a more quintessentially English destination beyond Britain’s shores. It’s owned by the Fladgate Partnership, the company behind the Croft, Fonseca and Taylor’s Port and wine brands, who are as undeniably British as they come. From its commanding cliff side position across the Douro estuary, the hotel watches over Porto like a colonial Big Brother, serving afternoon teas and gin & tonics from lavishly made up rooms named in honour of greats including Winston Churchill.

A grand design in every way, The Yeatman boasts grounds of over two and a half hectares, containing within it an award-winning restaurant that’s one of the best in the area; a spa based around wine; and artefact-lined corridors which become a museum of Port.

Restaurant Review: Ichi Sushi & Sashimi Bar

A stunning hotel, but what about the sushi bar? This review of Ichi (where's Scratchy?) at the Westminster Bridge Park Plaza Hotel was originally written for my South London Press column.

It was just over one year ago that Park Plaza Westminster Bridge opened its doors to become one of London’s biggest hotels. As well as providing a plush resting spot for tourists, just minutes from the popular sites of the London Eye, BFI, Southbank and Big Ben across the river, it bestowed Waterloo with several new dining destinations. The most hyped of these was Brasserie Joël, the latest opening from renowned French chef Joël Robuchon. There’s been much said about this opening, and many reviews. Most praise the restaurant but question the setting. Whilst I couldn’t comment since I haven’t been to Brasserie Joël, much the same sentiment applies to Ichi Sushi & Sashimi Bar.

North West Ireland - Lough Erne Golf Resort

Ireland isn’t really known as a foodie hotspot but rumour has it that it maybe should be. On a tip-off, I headed to the Fermanagh Lakelands, a rural area in the North West of Ireland, to see whether it has what it takes to be the next food-destination. Here's the piece which I wrote for The Culinary Guide.

The heart of Fermanagh is Lough Erne, which actually refers to not one but two large lakes in the area which have formed from the River Erne which runs straight through. As such, the town of Enniskillen in which they lie is effectively Ireland’s Lake District. Leaving behind first London and then Belfast, the tranquility of Enniskillen is immediately apparent, tangible in the quietness, stillness and pureness of the air. It would be hard to imagine anywhere better suited to a weekend of peace and tranquility, but if this is to be a new foodie hotspot it needs something with a bit more bite…

Restaurant Review: Watatsumi

Here's a restaurant review originally written for www.londonist.com. Follow Londonist on Twitter to keep up with their daily posts on all things London.



Being somewhat dubious of restaurants set in hotels, and also those that are positioned in too tourist-friendly locations, new Japanese restaurant Watatsumi set in the Club Quarters Hotel on Northumberland Avenue right at Trafalgar Square rang alarm bells.

Stepping inside, this ringing is replaced with the gentle tinkle of clinking china fish from their trendy lamp, and the bustle of the Nelson-bound camera-wielding is surpassed by an utterly Japanese sense of calm. Large marble pillars and floor give a church-esque feeling of grandeur that marries well with the incredibly attentive service, but does require some filling out in order to lose the echo and become more atmospheric.