Cotechino Sausage, Vesuvio Tomato, Grellot Onion, Frigatelli Pepper, Pantelleria Capers All the names Lunch #stleonardsec2

Jackson Boxer Thank you for a brilliant lunch yesterday. Real fireworks.

Amazing deserved praise indeed Saint Leonards 五花肉肉 well done Jackson Boxer Andrew Clarke brilliant writing Marina O'Loughlin makes you want to eat the pages! why would you not put this on your ‘must go to’ top 5 restaurants in London!

Thank you Marina O'Loughlin for this amazing write up. We have a long road ahead of us, but to have someone take the time to consider seriously what we're tilting at, and take such vocal pleasure in it, is an fantastic. thetimes.co.uk/article/restau… instagram.com/p/BksMflIAiGT

I consider that vegans and vegetarians should be open to eating oysters and molluscs. I don't expect them to do it, but I don't believe it is coherent to reject the idea out of hand. Here is an interesting interrogation of why: medium.com/@TheAnimalist/…

Top oysters, great grilling, smashing wine list - there's a lot to love about Saint Leonards buff.ly/2m3di0h #Review

‘Everything on the menu is meant to be shared, from the small plates which arrive as soon as they’re ready from the ice bar to the hearty dishes cooked on the wood grill.’ #LondonRestaurantOfTheWeek Saint Leonards buff.ly/2LI2Ucw

Flame on! Here’s how you can make Saint Leonards showstopper dish: wood-grilled monkfish with sea buckthorn molasses and foraged leaves timesl.it/6019DS7WF

Mate @chefulphy - Cracking lunch Saint Leonards yesterday - truly great mate

The most memorable meal at Saint Leonards. Clever, delicious, perfectly executed. The leek heart with almond cream and summer truffle was a revelation. Also loved this hake with crab aioli.

Thank you Bruce Palling for this very generous write up of Saint Leonards! Andrew Clarke and I are delighted you enjoyed your visit so much theweek.co.uk/95714/st-leona…

Not going to lie, the Della Dog is a heartbreaking work of staggering genius that will outlive both me and Andrew Clarke and fully deserves to be on this list, but we're in GREAT company. Thank you Eater London

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As well as a lovely meal at Putney Supper Club last night, I also went to @StLeonardsEC2 on Friday to celebrate @He10ise getting a distinction. Too many highlights to name!

Monday

Nothing excites me more than creative cooking over a wood fired grill. Check out @chefulphy at @stleonardsec2. This was a phenomenal London meal.

🥩 MEGA BEEF PARTY🥩 We were set to close for a big private dinner tomorrow which has sadly been unavoidably postponed. We are therefore open and serving 1 kilo chops off this 105 day-aged Hereford rib section for half price. Book for Weds 31st and reserve one! Saint Leonards

Yesterday we broke down two huge rib sections of Hereford cow dry-aged by Rodgers Butchers for 105 days. It was breathtaking. We then fed nearly 105 guests with it, in a marvellous impromptu celebration of this noble animal. Thank you to all who joined us at Saint Leonards x

Just had a really special bit of beef delivered to Saint Leonards from Rogers and Son, got 130 days + age on it. We're going to do the rump slowly overnight for lunch tomorrow. Will be immense.

Orasay, our new restaurant, opening in early 2019 in Notting Hill. Shimmering fish and crustacea from the Outer Hebrides, crystaline wine from the Mediterranean. Hopping between all our favourite islands. Kitchen and FOH positions all levels email [email protected]