Tag Archives: Phil Howard

The Square

Sauté of Langoustine Tails with Parmesan Gnocchi and an Emulsion of Potato and Truffle

If somebody was to take the ‘fine’ out of fine dining and keep the incredible standard of food, I’d be there quicker than you can say ’emulsion.’ When I eat at a two-Michelin-starred restaurant, I expect near perfection. After all, there are only twenty or so places in the country that have attained this status. They are undoubtedly the best ...

Read More »