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	<title>Magdalen Restaurant</title>
	<link>http://www.magdalenrestaurant.co.uk</link>
	<description>London&#039;s Borough market restaurant, offering Classic British Food in an elegant, intimate environment</description>
	<lastBuildDate>Wed, 03 Aug 2011 09:37:47 +0000</lastBuildDate>
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		<title>Zagat Guide 2011</title>
		<description><![CDATA[“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]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/zagat-guide-2011/</link>
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		<title>Fay Maschier &#8211; Evening Standard</title>
		<description><![CDATA[I can&#8217;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]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/fay-maschier-the-evening-standard/</link>
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		<title>Giles Coren &#8211; The Times</title>
		<description><![CDATA[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]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/giles-coren-the-times/</link>
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		<title>AA Gill – The Sunday Times</title>
		<description><![CDATA[We started with a skate, chicory and caper salad and a rabbit terrine, both impeccably well made &#8211; 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&#8230; Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/aa-gill-%e2%80%93-the-sunday-times/</link>
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		<title>Matthew Norman &#8211; The Guardian</title>
		<description><![CDATA[&#8230;we began with two very different but equally superb dishes. Hot foie gras with caramelised blood oranges &#8220;My God, this is awesome. It&#8217;s like a silky, buttery mousse &#8211; and what a combination with the oranges. Perfect balance.&#8221; Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/matthew-norman-the-guardian/</link>
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		<title>Jay Rayner &#8211; The Observer</title>
		<description><![CDATA[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&#8230; Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/jay-rayner-the-observer/</link>
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		<title>Marina O&#039;Loughlin &#8211; Metro</title>
		<description><![CDATA[Magdalen is a good example of what happens when enthusiasm meets a damn fine pedigree. Breeding, as they say, will out. Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/marina-oloughlin-metro/</link>
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		<title>Majbros Dos Hermanos</title>
		<description><![CDATA[I&#8217;m used to meals failing at this stage but amazingly my next dish outdid both my starters. On the menu it appears as &#8220;Thinly sliced pig’s head, pickled red cabbage and fried potatoes&#8221;. What actually happens is that the chef has cooked the pig’s head (yes, at the restaurant), removed and combined all the good [...]]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/majbros-dos-hermanos/</link>
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		<title>Nicholas Lander &#8211; The Financial Times</title>
		<description><![CDATA[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&#8230; Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/nicholas-lander-the-financial-time/</link>
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		<title>Square Meal</title>
		<description><![CDATA[Good things include a finely flavoured starter of smoked eel with apple &#38; celeriac remoulade, to follow, a really superb dish of confit duck leg that has the perfect balance of tender, rich-tasting meat &#38; crisp skin &#38; is accompanied by nutty, emerald-green Brussels sprout leaves &#38; a creamy mustard sauce.&#8221; Read more]]></description>
		<link>http://www.magdalenrestaurant.co.uk/2010/10/square-meal/</link>
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