There’s a new’ish place on the King’s Road for meat lovers. Or more specifically, jamon fans. It’s called Casa Manolo and recently I paid a long overdue visit with Gary from The Foodaholic. With both of us living locally, it was the obvious choice for our first catch-up since our original meeting. Plus it was the latest Chelsea opening, which we both had to check out.

Casa Manola King's Road

Located halfway down the King’s Road, a few doors along from The Ivy Chelsea Garden and almost opposite Sydney street, Casa Manolo is a jamon and … Casa Manola King's Road

… and wine shop where you can also … Casa Manola King's Road

… pick up some cheese and wonderful anchovies as spotted by Gary. I can’t remember where they come from but if love anchovies (which I do), it’s worth stopping by to have a look.
Casa Manola King's Road

As well as the store, there are also stools which you can perch on to order something from the menu. To start with, I ordered a glass of Rioja which was gorgeous. Deep in body and rich in flavour. Casa Manola King's Road

And whilst we waited for our food, we were served a black pudding-esque amuse-bouche which I surprisingly enjoyed. Casa Manola King's Road

For our starters, Gary and I had some bread with tomato sauce. Needless to say with such a description, I was enjoying the conversation too much to scribble down the precise names of each dish. Apologies.Casa Manola King's Road

We also chose some jamon. It’d be very very wrong not to. And along with the wine, this was exactly what I wanted from the evening. Something light but satisfying in every way. Casa Manola King's Road

Gary had ordered the prawns dish for his main. Admittedly these weren’t identical to the Twitter snapshot making its rounds as I learned. But I tasted the sauce which had a lot more depth than your average garlic butter. It had substance and I loved it.Casa Manola King's Road

Me? I ordered the duck leg because as soon as we sat down I saw a man enjoying his dish and I simply asked for ‘whatever he’s having’. Casa Manola King's Road

The menu here is very simple and authentic. For the time you are sitting down you do feel as if you’ve walked in off the streets of Madrid. Casa Manola King's Road

But it’s not just the setting, the food and wine that make this place authentic. Most of the staff are also from Madrid and a lot of their charm is that they are new to London too. This just adds to the feeling that you could easily be wining and dining in Spain.

Casa Manolo, 187 King’s Road, London SW3 5EB. 
Chelsea Girl

Last night I had the great pleasure of meeting Katrina, the founder of Organic Burst, for dinner at Tendido Cero. We didn’t know each other before last night but we had already struck up a mutual appreciation society over Twitter. You may remember my post on Organic Burst’s Wheatgrass?

With Katrina living in Kensington and myself living in Chelsea, we agreed to meet in the middle and pick somewhere in South Kensington to eat – and where better than the best Tapas house in London: in our humble opinions.


From the menu, we picked three cold tapas dishes and three hot dishes, which included …

The Spanish Charcuterie.

Goat’s Cheese and Asparagus Salad.

Tuna Tartare.


Patatas Bravas.


Artichoke Salad.


Octopus with Potatoes.



And as we dined, we sipped on Rioja.



Needless to say, the food was fantastic – as it always is – and the service was both friendly and efficient.

And as Katrina and I chatted, getting to know each other, I couldn’t resist asking a few probing questions about Organic Burst. After all, out of nowhere this Superfood wonder has burst onto the scene whilst miraculously managing to convert me into a Superfood supplement fan.

So if you’re as curious as I was about Organic Burst, here is a summary of our conversation:


CG: So how long has Organic Burst be around for?

OB: Since July of last year [2011]. Whole Foods started stocking us in January [2012] and we are now in over 50 stores in the UK and can also be found in Ireland, Slovenia and Spain.


CG: Wow, that’s impressive. Are you doing this on your own?

OB: I have my business partner, a naturopath, a nutritionist and a personal trainer working with me. There are many more people involved on the operational side of things.


CG: So where do your products come from?

OB: The ingredients are sourced from around the world and the products are made in the UK to strict organic standards. They are also produced on a pharmaceutical facility so we can safely say that there are no nuts or allergens in our products.


CG: How did you come about the idea for Organic Burst?

OB: I was working in the City when I was accepted into Cambridge on a Masters programme. And the more I was supposed to be reading about economics, the more I found myself reading about antioxidants.

My lifestyle in the City was about working long hours and drinking lots of coffee to keep my energy levels up. My body was tired and the more research I did on tried superfoods, the more I realised that there wasn’t anything I was looking for available on the market.


CG: So what is so special about Superfoods?

OB: Not only do they work to detoxify the body and give it energy but there is a synergy that exists in them. For example. The Baobab has Vitamin C. It is also high in potassium, fibre and prebiotics. And it works to optimise the iron uptake in the body – all from one powder.


I also wanted to find out more about who Katrina was …


CG: Where do you like to hang out?

OB: Randa on Kensington Church Street, The Elephant & Castle on Holland Street and La Poule au Pot on Pimlico Road. I also like The Orange across the road.


CG: What’s your favourite wine or cocktail?

OB: Wine, I like the Alsace Gewürztraminer and cocktails, I like a good Mojito.


CG: And what about your favourite artist?

OB: I like Degas, Monet – the Impressionists. I also like Picasso.


The chatter was constant and it was a real pleasure to meet Katrina. I especially loved hearing about the ethical sourcing of Organic Burst’s products which you can read about here.

You know how much I love the Wheatgrass? Well now, I’m trying the Baobab and the Açai. I’ll be reporting back in due course!