Yelly-fi-felly-food-belly

I'm not sure when a service charge became 12.5%. Or when it started being automatically added for tables of less than six. But it seems to me that restaurants are becoming more and more likely not to trust their customers to reward service based on their experience.  A tip is a sign of gratitude for someone who has provided a good service, and I have definitely experienced some shocking service even in the most unlikely, highly regarded Michelin star restaurants. So it always seems to me a little wrong to automatically add service charge, because restaurants like that become arrogant and assuming, when really someone needs to put them in their place. So when a restaurant appears to only have a 5% service charge, I question their reasoning. The restaurant I am referring to is  Rex & Mariano , a new  Soho  seafood restaurant which occupies the once Vodka Revs between Dean and Wardour street. At first it seems obvious as to why service cha...

This may seem like a lot to cook, but much of the preparation can be done in advance, making it ideal for a dinner party and leaving you free to host. Lamb Fatteh Ingredients: 500g mince lamb 1 aubergine, cut into chunks 2 tomatoes, roughly chopped 1 onion, roughly chopped 1/2 cup of water A large pinch of each of the following: cinnamon, nutmeg, ginger, pimento, ground coriander A dash of Worcester sauce 1 tsp tomato purée Handful of roasted pine nuts Olive oil for roasting To make the yoghurt topping... 4 tbsp natural yoghurt 1 garlic clove, crushed A handful of fresh mint, finely chopped 1. Preheat the oven at 200 degrees. 2. Roast the aubergine in a roasting tin with plenty of olive oil for around 30 minutes. 3. Meanwhile, brown the mince in a pan with no oil for around 6-8 minutes. 4. Add the onion and fry for a further 5-6 minutes. 5. Next add the tomatoes, spices, Worcester sauce and water, and simmer for 25 minutes. 6. Whilst t...