+
Restaurants & Bars

London- Books for Cooks update

magnolia | Feb 28, 200105:14 AM     1

Yesterday was the very last day Books for Cooks, the bookshop/test kitchen on Blenheim Crescent in Notting Hill, served their famous bargain lunch (wherein customers would book well in advance for one of the three or four tables, not knowing whom the chef would be or what would be served, etc. but it would usually be good and cheap. Sometimes experimental and sometimes whipped up by a celeb chef.)

Anyway BfC will now have continuous service, cafe style and serve organic food. No reservations anymore- just pop in any time and take your chances.

(I have no affiliation whatsoever with BfC - just a periodic customer.)

Link: http://www.booksforcooks.com

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation
Explore

Treat Yourself to Tapas at Home for a Virtual Spanish Vacation

by Jessica Merritt | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame
Entertaining

Throw an Italian Aperitivo That Will Put Summer Happy Hours to Shame

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring
Recipe Round-Ups

11 Grilled Chicken Recipes with Global Flavors for BBQ That's Never Boring

by Caitlin M. O'Shaughnessy and Jen Wheeler | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug
Recipe Round-Ups

11 International Sauces to Enliven Your BBQ, from Aji Verde to Zhoug

by Pamela Vachon | With coronavirus making travel a tricky and even potentially dangerous prospect this year, we're embracing...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.