SAF: a safe bet?
An acronym for Simply Authentic Food, Saf opens its doors to the health obsessed and allergy ridden. The concept is raw, vegan, organic, non-processed, non-artificial and, at a maximum temperature of 48°C, non-cooked. With so many restrictions it is hardly surprising that the menu is limited. The concept may be indisputably healthy, and eco-friendly as well, but unfortunately it will only be the temptation of a few.

The Shack has made a comeback.
Due to popular demand, and following a 10-year absence, the Chicago Rib Shack has made a comeback at a new venue in Knightsbrige - only a corner away from its original standing. The Shack has vowed to reestablish its former glory and fame for the best American ribs in London.

Another Ramsay venture.
Chef turned restaurateur, Gordon Ramsay, opens a new venture alongside his Grosvenor Square restaurant, Maze. Modelled on a New York Steak-house, MazeGrill serves varying degrees and cuts of beef cooked over coal. Tempting. But let's hope this newest enterprise opens up to better reviews than Versaille's Au Trianon.

London's stars dim.
With the 2008 Michelin guide to Great Britain and Ireland now out on the bookshelves, restaurant ratings have taken an official turn - but has it been for better or worse? Well-established French gastronomic restaurant, Orrery, lost its star; and although the likes of Rhodes W1, Wild Honey and La Trompette gained a star, no restaurant was upgraded to two or three star status. With London's large diversity of top quality restaurants, perhaps we are better off left to our own devices.

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London to Paris, a culinary adventure
Transport to Paris is easier than ever before, so why not pop over to the otherside of the Channel, and stay in one of the most beautiful capitals in the world. For honest reviews of Paris' Eat in Paris