Best bites: Spinach and ricotta gnudi at Caravel and mince pie gyoza at Daddy Bao

Caravel

Having gone from having never been on a canal barge before in my life, I’ve now been on two in the space of five days. One of these occasions was to have lunch at Caravel. It turns out that barges are much bigger on the inside, with Caravel proving to be a wonderfully airy space, light pouring through its portholes. To start, a potato rosti topped with sour cream and caviar. And then spinach and ricotta gnudi with mushrooms and sage couldn’t have been more comforting. The menu at Caravel deserves our attention and our attendance. It’s a restaurant serving food I wish I could cook. Luckily for me I live about five minutes away.
George Gill, operations coordinator
CODE was a guest of Caravel

Ocean Restaurant

Over on the west side of Jersey at the Atlantic Hotel, oozing with Art Deco ocean-side charm, there’s good food to be had in the hands of chef Will Holland. While the dining room might be described as old-school, Holland combines his two decades of fine dining experience (Gravetye Manor, L’Ortolan, La Bécasse) with the best of Jersey’s produce to offer a livelier experience at Ocean. Of the five-course menu, highlights included the sweet, dense Jersey butter flecked with seaweed collected from the beach, and Jersey turbot alongside lobster cannelloni, lobster bisque and fresh, flavourful sea vegetables. From 23-26 March next year, Holland will be hosting a stellar line-up of chefs from Michel Roux Jr. to Tim Spedding for the Eat Jersey food festival at The Atlantic – a celebration of the finest produce the island has to offer.
Chloe Hamilton, content editor
CODE was a guest of Ocean Restaurant

100 Wardour Street

One might feel like they’re on holiday when they descend the spiral staircase to the main dining room at 100 Wardour Street. I visited while a live band played feel-good tunes, diners stuffing themselves with the likes of Korean fried chicken, sushi, and paella. So yes, an eclectic mix of food and music. Looks like a popular drinking spot too on the way out – it was Friday after all.
Henry Southan, social media manager
CODE was a guest of 100 Wardour Street
100 Wardour Street is available on the CODE app

Pastaio

On Tuesday I went to Pastaio off Carnaby street for lunch. To start, ‘nduja-charged devils on horseback – prunes filled with nduja and wrapped in bacon – which were so good, alongside a salad of fennel, orange, olives, chilli and parsley. To follow, brussels sprouts, chestnut, pancetta and potato gnocchi, which was the warming comfort food I needed on a very cold windy day. It got me into the festive spirit. I’ll be back soon to try the roasted squash cappellacci with butter, sage and parmesan.
Alice Hale, production assistant
CODE was a guest of Pastaio

M Canary Wharf

M Canary Wharf is the latest incarnation from M Restaurants and follows successful openings in Victoria and The City. Arriving at the Newfoundland building, where the restaurant has taken over an entire floor, we were greeted and taken up a spiral staircase to the dining room. The views across the wharf are stunning, and a perfect accompaniment to novel cocktails. Although primarily a steak restaurant, the Canary Wharf site focuses on Provencal food, with a fantastic wine list (with lots available by the glass). We started with a wagyu Scotch egg with a smoked ketchup, and lobster with confit pumpkin. My sirloin to follow was tender and I enjoyed a zingy chimichurri and some crispy house chips. I must recommend the ’Snickers’ for dessert – a rich, chocolate with milk biscuit with dulce de leche ice cream. The experience was slick and fun – great location, food and service. M Canary Wharf is on the CODE app, by the way.
Tom Pilgrim, account manager
CODE was a guest of M Canary Wharf
M Canary Wharf is available on the CODE app

Daddy Bao

Conversation in the office revolves heavily around where we’ve all been eating, and this week George and I discovered we’d been hanging out in the same place: Daddy Bao in Tooting Broadway. He went for a weekend brunch and I went for the Christmas feast. Brunch, I hear, was enjoyable: salmon and cream cheese bao; kimchi corn fritters; waffles with sesame ice-cream; and bottomless booze. My festive menu was similarly playful, with stir-fried Brussels sprouts; pigs-in-blankets bao; and mince pie gyoza with brandy cream. All very jolly indeed.
Molly Wade, membership manager
CODE was a guest of Daddy Bao

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