Best bites: Goat curry at Jollof Mama and ramen at Supa Ya Peckham

KERB at Cowcross Yards

KERB is a great way to try something new. There’s always so much choice, and so many dishes to choose from, and this can certainly be said for KERB’s latest site at Cowcross Yards in Farringdon. After a quick reccy round the stalls, we started with a goat curry from Jollof Mama. I’m not usually a fan of goat but this was tender and delicately spiced. Then we hit Papelón for Venezuelan cachapas, a type of corn pancake stuffed with cheese, beans or shredded meat, avocado, plantain and salsas. Then we settled down for a batch of beer-braised beef brisket tacos from Los Gordos, which rounded things off very nicely.

Molly Wade, memberships manager
CODE was a guest of KERB

Stars

Tottenham Court Road has become a more exciting food destination lately. Arcade Food Hall and Din Tai Fung have helped make the area less neglected. The latest opening there, Stars, situated in the new Soho Place Theatre is another reason to visit. Perfect for pre-theatre dinner, we enjoyed sea bream crudo, beef tartare, chicken schnitzel and a steak frites. The upstairs bar and terrace looks like it’ll be fun too.

Henry Southan, social media manager
CODE was a guest of Stars

Supa Ya Ramen, Peckham

Wildfarmed flour have teamed up with Supa Ya to create the latest super food. Tasty ramen bowls with nutrient rich noodles made from wheat grown in nutrient-rich soil. Much like the soil this wheat is grown in, this bowl of ramen made me feel alive. Slices of chicken were so moist they could be mistaken for a swimming pool. The spicy umami broth I would have licked off the floor. A fudgy egg that put the long-forgotten fudge bar to shame. Slurpable food at its best.

George Gill, operations coordinator
CODE was a guest of Supa Ya Ramen
Supa Ya Ramen Dalston is available on the CODE app

Burger & Lobster

We were invited to attend the relaunch party of Burger & Lobster in Soho and it was a fabulous experience. We found the food, the music and the people all excellent. I loved the lobster rolls and venison burgers. A special mention to the staff and the delicious cocktails.

Wadia Neji, marketing executive
CODE was a guest of Burger & Lobster

Sunday in Brooklyn

Wrapped up in my hat, scarf, gloves and puffer jacket, I walked from the CODE office in Soho past the Christmas lights on Regent Street, Mayfair and through Hyde Park, wandering under the shiny lights of Winter Wonderland before arriving at Sunday in Brooklyn’s winter pop-up, ‘A Snowday in Brooklyn’. There were Christmassy cocktails served in snowmen-shaped mugs, party tunes and a lot of baubles, polar bears and fairy lights. We sat in a cosy corner with furry blankets and had the Thanksgiving menu, with pita bread and roasted pumpkin hummus, traditional turkey breast, roast potatoes, stuffing, carrots, Brussels sprouts, gravy, cranberry sauce, and homemade corn bread. We rounded all of that off with a seasonal crumble. It was a very festive evening.

Alice Hale, production assistant
CODE was a guest of Sunday in Brooklyn

TOZI Grand Cafe

TOZI Grand Café is part of London’s new art’otel, just opposite Battersea Power Station. Led by executive chef Lee Streeton and TOZI Victoria’s head chef Mauriliio Molteni, the restaurant draws inspiration from the culture of European cafés. An all-day dining concept brings flavours and techniques rooted in northern Italy and all the elegance and charm Italian hospitality brings. On Wednesday evening, we were treated to a preview of the TOZI Grand Café – it opens on 12 December – and were impressed. Pappardelle with braised wild boar and silky buffalo ricotta ravioli with black truffle was a highlight, and we tried the entire dessert menu (I know…) and I will recommend them all – the pistachio tiramisu was particularly good.

Tom Pilgrim, account manager
CODE was a guest of TOZI Grand Café

Willy’s Pies X Yard Sale Pizza

When I heard that Willy’s Pies is doing a festive collaboration with Yard Sale Pizza I became excited, but also concerned, because surely you can’t put a pie on a pizza. Thankfully, we can all sleep easy – it’s not a nonsencial combination. Instead, the already excellent margherita from Yard Sale is being topped with red-wine braised beef cheek, smoked bacon lardons, mushrooms and goose fat savoy cabbage. A pizza so festive it would work as a perfect substitute for a classic roast.

George Gill, operations coordinator
CODE was a guest of Yard Sale Pizza
Yard Sale Pizza is available on the CODE app

Read more reviews from the CODE team here