New Year Celebration Dinner at Tredwells

In Event Reports by ashepherdiwfs

London Branch held a celebration Dinner at Tredwells – its website by-line: “relaxed contemporary dining restaurant in Covent Garden” – to celebrate New Year, an excuse to lighten up what can often be a drab two or three weeks following Christmas. We had the mezzanine floor to ourselves, seated at two long tables. London Branch members and guests were pleased …

A Wine Dinner at the Cavalry and Guards

In Event Reports by ashepherdiwfs

London Branch is very fortunate in having a number of members with superb cellars of mature wines that they are happy to share with Branch members from time to time.  Lancelot Jaundoo is one of these, and this time it was 1988 Bordeaux.   But instead of a conventional tasting he decided upon a wine dinner, and LB member Julian Ellis, …

A Special Lunch for Andrew Brodie – The Wines of Napa Valley

In Event Reports by ashepherdiwfs

  Andrew Brodie was an ex Chairman of London Branch, and a member of the EAZ Committee.  When he died suddenly on 30th August, he was working with Jack Rubyn of Marin County Branch on a special lunch at the Michelin-starred Pied à Terre Restaurant in London, showcasing wines from the Napa Valley.   Jack suggested that we continue with the …

IWFS Restaurant Award for Andrew Wong

In Event Reports by ashepherdiwfs

Andrew Wong’s restaurant in London’s Wilton Road has been described by Jay Rayner as a relaxed space in which to enjoy serious food.   And it has established itself as one of London Branch’s favourites. Andrew spent several years touring China and studying its various regional cuisines before setting up here, and the result is something quite unique, away from the …

London Branch at The Frog

In Event Reports by ashepherdiwfs

Adam Handling will be well known to those who watch TV programmes like Masterchef and Best of British.   He cooked a great meal for London Branch in 2015, when he was at the Caxton Grill, so when he set up his own restaurant, The Frog, near Spitalfields, we were naturally keen to try it. He brought a lot of his …