Kensington is closing on Saturday, December 22nd at 18:00 and will open again on Monday, January 7th, 2013 at 08:00.

Notting Hill & Motcomb

Christmas
Monday 24th 08.00 – 16.00
Tuesday 25th closed
Wednesday 26th closed
Thursday 27th 09.00 – 20:00
Friday 28th 08:00 – 20:00
Saturday 29th as usual
Sunday 30th as usual
New Year
Monday December 31st 08.00 – 16.00
Tuesday January 1st 2013 closed
Wednesday January 2nd 09:00 – 20:00
Thursday January 3rd 08:00 – 20:00

Islington

Christmas
Monday 24th 08.00 – 16.00
Tuesday 25th closed
Wednesday 26th closed
Thursday 27th 09.00 – 22.30
Friday 28th 08:00 – 22.30
Saturday 29th as usual
Sunday 30th as usual
New Year
Monday December 31st 08.00 – 16.00
Tuesday January 1st 2013 closed
Wednesday January 2nd 09.00 – 22:30
Thursday January 3rd 08:00 – 22:30

NOPI

Christmas
Monday 24th 08:00 – 16:00
Tuesday 25th closed
Wednesday 26th closed
Thursday 27th 10:00 – 22:30
Friday 28th 08:00 – 22:30
Saturday 29th as usual
Sunday 30th as usual
New Year
Monday December 31st 08:00 – 02:00
Tuesday January 1st 2013 closed
Wednesday January 2nd dinner only 5.30pm
Thursday January 3rd 08:00 – 22:30

Christmas time is fine wine time and there's nothing quite as festive
as a row of elegant long glasses filled with bubbles. It’s time,
however, to move on from the often-acidic and underwhelming Champagne
offered by many supermarkets and expand our horizons to find something
new. Not sure how to distinguish one sparkling wine from another? Let
me help you select the right bubbles to see in – and see you through –
2013:

Sparkling English wine: only a few years ago, most of our local fizz
was quietly patronised by those ‘in the know’.. How fast things have
changed! Nowadays, oozing with confidence, accolades pilling up and
comparisons to Champagne being made, English sparkling wines are going
from strength to strength. Set aside your preconceptions and see out
this Jubilee year by filling your glasses with some local pride,
bubbles and joy. . .

Prosecco: the lighter, softer and less formal option, this is the
perfect way to kick off the evening. Light and casual, however, can
also mean delicate and delicious. Try to look for the small,
independent producers found in specialized wine shops or in our online
shop. Coste Piane Prosecco is one of our favourites. Made in the
traditional methode Champenoise, this offers a richness and complexity
usually associated with Champagne but for a Prosecco price.

Cava: not all Cavas are born equal and a lot of the cava we know
gives the drink an unfairly bad name. There are, however, a few
artisanal producers who still make the real thing: rich and elegant
sparkling wines which age gracefully. A far cry from your supermarket
Cava, Josep and Antoni Mata Casanovas from Cava Recaredo produce one
of our absolute favourites, Brut Nature Gran Reserva. Using organic and natural fertilisers
only, with no use of irrigation, their Cava is a real gem: gentle and
very sophisticated. More than five years old it is rich and complex in
style and will surprise all the Cava sceptics out there.

The ginger and copious amount of herbs and spices make these fish cakes sing and dance and jump in the air. They really are overflowing with flavour so all you need is a squeeze of lemon juice. However, the beet and horseradish sauce will add sweetness and heat that will complement these really well.

Try it with: Verdicchio-Dei-Castelli-Di-Jesi-Gino-Fattoria-San-Lorenzo-10. Mineral, pure and elegant it has enough spice to
compliment the ginger and just the right amount of freshness to work
with the fish.

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A successful pairing of fresh tomatoes and pomegranate seeds is something I have only come across recently, when visiting turkey. This salad is so crunchy and sweet you can eat it with a spoon, and never stop.

Try it with: Mano-a-Mano-Domaine-du-Matin-Calme -10. Soft fruity and
silky. Medium bodied, good fruit and spice and fresh acidity all work
well with the sweet-ish flavours and garlic dressing.

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This not-so-traditional shakshuka is a whole meal in one frying pan and its mighty popular. All you need is some good, airy bread that can soak up the sauce and you are equipped to feed any group of fussy eaters.

Try it with: Gran-Cerdo-Gonzalo-Gonzalo-10. Juicy young and fleshy. This vibrant little natural wine is dangerously drinkable and makes the perfect partner for this style of shakshuka.

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This freeform tart can be served with coffee or tea in the afternoon or made into a fully-fledged dessert by warming it up and serving with ice cream or clotted cream. The yeasted pastry can comfortably be replaced with a commercial all-butter puff pastry sheet of similar dimensions.

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