Same Impala?
Super 8’s sixth venue, Impala, opens in London with a striking wood‑oven as its centerpiece, delivering oversized aish baladi bread and a menu that defies single‑cuisine labels. Co‑owner Meedu Saad, former Kiln head chef, infuses Egyptian heritage into the concept while the group’s signature buzz‑filled dining room and curated British producers remain intact. The restaurant forgoes a traditional online menu, opting instead to showcase its regenerative supply chain. Impala is already being hailed as the city’s hottest table despite its minimalist digital footprint.
Behind the Scenes of London's Most Influential Restaurant Group W/ Songsoo Kim
In this episode, Adam Coughlin talks with Songsoo Kim, head of sourcing and development at London’s Super 8 restaurant group, about her multicultural upbringing and how it shapes her role linking growers, suppliers, and chefs. Kim explains the group’s innovative “feedback‑loop”...
Beyond the Hype at London’s Newest Viral Sandwich Spot
Logma, an Iranian‑Iraqi café‑bistro that opened in London Fields in January 2025, quickly became a viral sandwich destination thanks to its gargantuan pitas filled with lamb kofte or aubergine. The founders, Ziad Halub and Farsin Rabiee, are self‑taught chefs who...
Where to Eat Outside of London This Weekend
Vittles Restaurants’ "Half a Dozen of the Other" column showcases six day‑trip dining spots outside London, with Hana Loftus spotlighting G.Neko in Colchester. The Japanese‑inspired izakaya offers inventive Hsinking beef noodles, specialty broths, and a four‑person meal priced at about...
Hospitality Has a Wage Theft Problem
Investigative reporting by the Bureau of Investigative Journalism reveals that London‑based restaurant Antipodea, owned by Jason Wells, lost 21 employment‑tribunal cases between 2021 and 2025 and failed to pay any of the awarded sums – over £2,600 (≈$3,300) owed to...
Ixta Belfrage’s Spicy Fish Soup with Rouille
Vittles magazine’s Spring Recipe Supplement features Ixta Belfrage’s spicy fish soup inspired by a Marseille bouillabaisse but infused with Italian, Mexican, and Turkish flavors. The recipe combines Turkish hot red pepper paste, tomato paste, saffron, lime, and a garlic‑laden rouille,...
What Happens when a Restaurant Wins a Michelin Star? W/ Joké Bakare
In this episode of the Vittles podcast, host Adam Cochlan talks with Joké Bakare, the pioneering chef behind Chishuru, about her historic achievement as the UK's first Black female chef to earn a Michelin star. They explore how the Michelin...
Can You Truly Recreate the Osteria in Soho?
Osteria Vibrato, a new Italian restaurant on Soho’s Greek Street, opened in February 2024 and immediately sparked debate over its use of the traditional "osteria" label. Reviewer Bartolomeo Sala traces the term back to its roots as a traveler’s host...
Six of One – A London Caribbean Special
Vittles Restaurants released its "Six of One – A London Caribbean Special" newsletter, spotlighting the city’s rich Caribbean food landscape from historic cook‑shops to modern takeaways. The piece highlights the diversity of Jamaican, Trinidadian, Guyanese and St. Lucian eateries, and...
The Art of Fire Cooking
Dong Yuan, a Hunan‑style restaurant in North Acton’s Park Royal estate, has turned fire‑intensive wok cooking into its signature experience. Owner Cui Yaohua, formerly in scrap‑metal and 3D‑filament businesses, revamped a former Lebanese takeaway with water‑curtain wok burners to deliver...