Magdalen Restaurant

Zagat Guide 2011

admin — Mon, 25 Oct 2010 14:16:30 +0000

“Delightful” deem devotees of this “high-quality”, “unpretentious” Modern European that’s “worth seeking out” when nearby Borough Market whets your appetite for “great ingredients”; the “thoughtfully executed”, “decent-value” dishes are complemented by an “excellent wine list”, and “attentive but not intrusive” staff add to the “lovely”, “warm” atmosphere. Read more

Fay Maschier – Evening Standard

admin — Mon, 25 Oct 2010 14:15:15 +0000

I can’t tell you how much it pleases me to pass on the news about Magdalen, which comes very close indeed to my blueprint for the ideal restaurant. Read more

Giles Coren – The Times

admin — Mon, 25 Oct 2010 14:14:03 +0000

From the outside, it looks like you dream a restaurant will: small, hugging a corner, glowing on the dark street like a lantern. One is drawn to it as lost travellers once were to the amber glow of a cottage glimpsed deep in a cold forest. Read more

AA Gill – The Sunday Times

admin — Mon, 25 Oct 2010 14:12:11 +0000

We started with a skate, chicory and caper salad and a rabbit terrine, both impeccably well made – particularly the terrine, which could have gone on a lecture tour to inspire lesser pâtés. It was a minutely judged combination of taste and texture and solid meaty beauty… Read more

Matthew Norman – The Guardian

admin — Mon, 25 Oct 2010 14:10:21 +0000

…we began with two very different but equally superb dishes. Hot foie gras with caramelised blood oranges “My God, this is awesome. It’s like a silky, buttery mousse – and what a combination with the oranges. Perfect balance.” Read more

Jay Rayner – The Observer

admin — Mon, 25 Oct 2010 14:08:42 +0000

The changing menu here has references to Middlewhite pork and Longhorn beef. But British food, though sodden with virtues of its own, never tasted as good as this… Read more

Marina O'Loughlin – Metro

admin — Mon, 25 Oct 2010 14:07:39 +0000

Magdalen is a good example of what happens when enthusiasm meets a damn fine pedigree. Breeding, as they say, will out. Read more

Majbros Dos Hermanos

admin — Mon, 25 Oct 2010 14:04:25 +0000

I’m used to meals failing at this stage but amazingly my next dish outdid both my starters. On the menu it appears as “Thinly sliced pig’s head, pickled red cabbage and fried potatoes”. What actually happens is that the chef has cooked the pig’s head (yes, at the restaurant), removed and combined all the good bits and pressed them. The whole is then very thinly sliced and served warm with a beautifully judged pickled red cabbage. Oh and the fried potatoes are not an afterthought – I got even, crisp, small pieced of sauteed potato sprinkle with parsley. This dish was just brilliant in terms of taste, balance and execution. Read more

Nicholas Lander – The Financial Times

admin — Mon, 25 Oct 2010 14:02:55 +0000

What is most impressive about Magdalen is that nothing jars. Its menu is in keeping with its low-key interior; the focus of the investment has obviously been on the food… Read more

Square Meal

admin — Mon, 25 Oct 2010 14:01:52 +0000

Good things include a finely flavoured starter of smoked eel with apple & celeriac remoulade, to follow, a really superb dish of confit duck leg that has the perfect balance of tender, rich-tasting meat & crisp skin & is accompanied by nutty, emerald-green Brussels sprout leaves & a creamy mustard sauce.” Read more