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Elizabeth Auerbach

@elizabethonfood

Food Creator, Recipe Developer, Photographer
🍴Food 🍷Wine ✍️Reviews 𝘯𝘰 𝘢𝘥𝘴, 𝘯𝘰 𝘪𝘯𝘷𝘪𝘵𝘦𝘴, 𝘯𝘰 𝘤𝘰𝘭𝘭𝘢𝘣𝘴
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Hello everyone, just want to let you know that I have decided to discontinue the Amsterdam Restaurant Guide. As always, I want to be totally transparent about why I’ve made this decision. Primarily, there are two reasons. Please allow me to explain a bit. First of all, the current state of the Amsterdam restaurant scene is good but not ideal. Amsterdam has a strong food & wine scene and it’s definitely deserving of more international recognition. Nevertheless, with a few exceptions, in the past year there has been a string of new openings in the “neither good enough nor bad enough” category, which simply does not warrant a new edition of the guide. If I’m selling a new guide it has to be worth your money. So, I originally decided to postpone the release of a new edition, but then recent personal events caught up with me. As any critic knows, eating out professionally has an impact on your health. In my 15 years of reviewing restaurants, I have always been lucky that, apart from weight gain, I have never experienced any serious negative health symptoms. However, since my teens I’ve had “essential hypertension”, a condition that has always been effectively treated with medication. A check-up in May of this year caught me and my GP by surprise though. An alarming blood pressure of 210/120 was recorded. Essential hypertension is not necessarily lifestyle related (I still don’t have any other health issues), but eating out in restaurants on a gigantic scale is certainly not helping the condition. It’s a scary condition, you feel like a walking time bomb that could go off at any minute. Things have improved a bit since May, but by no means enough to go back to work, so to speak. I want to thank everyone who supported me over the years. The app will continue to work on your device until the end of this year, but it will no longer be updated. And no worries, I’m not going to live like a monk. I will continue to travel and eat in restaurants, but on a more moderate scale 😉 2025-08-26 15:44:26 .. 0 - 192 +1,602%
The difference between a good and a great restaurant menu, is that a great menu makes you desire all the dishes and it leaves you indecisive until the very last second. In those cases I let my table companion order first, so I will literally have an extra few seconds to make up my mind. It was almost impossible to choose a starter at starlingbistro (Esher, England) - I wanted them all! In the end I went for the prawn scotch egg with a roasted shell satay sauce. It was sublime, the kind of dish that you will think about for days. 2025-07-27 15:32:09 The difference between a .. 0 - 2 -82%
My recent lunch at osiprestaurant in Somerset easily makes it into my top 10 best meals of 2025, if only because of the exceptional duck dish I already posted about, but also because of a sensational lobster course consisting of two preparations. Flash-fried chopped lobster was served with a deeply comforting sauce made from the shells and a delicate seasoning of lemon thyme. Alongside came a perfectly crisp lobster tempura dusted with roe powder and garnished with some salted egg yolk. 2025-07-26 13:12:19 My recent lunch at osipre.. 0 - 6 -47%
A weekend at Ashcombe Estate, Guy Ritchie’s estate in Wiltshire. In the photos: 1 Old Brewery Taproom 2,3,4,5,6 Ashgrove Farmhouse, decorated by interior designer Edward Hurst. The attention to detail in both the house and the room was extraordinary. We stayed in the Austen room, which had stunning views of the estate. 7,8,9 Friday night dinner in the Old Brewery Taproom by the Carousel team. 10,11 Saturday morning walk around the estate. We had planned an hour’s walk but ended up having a 3 hour walk. The estate is absolutely breathtaking and we simply lost track of time and distance. 12,13,14,15 lunch at the Old Brewery taproom, I had the steak sandwich 16,17,18,19,20 dinner at the lake with 14 other guests. Ashcombe and Carousel are hosting a guest chef series this summer with a different chef each weekend. I booked the Charlie Tayler (Aulis, London) dinner. The location and the great food and wine made for a delightful evening. Special mention for the brilliant Morgan (not sure if she’s on Instagram), event manager extraordinaire, who went the extra mile and made sure everyone had the best time possible. ashcombeestate carousel_ldn charlietaylerchef 2025-07-20 13:37:48 A weekend at Ashcom.. 0 - 4 -65%
Normally I’m not really into gimmicks, especially when it comes to food, but I loved everything about the “Balloon Girl” dessert at Michelin-starred Starling in Esher, Surrey. Chef Nick Beardshaw created this dessert when he was a contestant in the 2023 Great British Menu competition. At the time, he was head chef at Kerridge’s Bar & Grill in London, but he has worked alongside Tom Kerridge since the early days of the Hand & Flowers. In 2024 Nick opened his own restaurant, which was awarded a Michelin star after just 5 months of opening. But back to the dessert. It’s a terrific take on the famous Banksy art work comprised of a raspberry cheesecake “balloon with a blackcurrant pate de fruit string”, a thinly spread chocolate torte “girl”, and edible paper. There were other highlights too, including a prawn scotch egg with a roasted shell satay sauce, and a gorgeous pork roast (will post more about that soon!). And thank you for taking such good care of us alicia4corlett and jamesfwshaw - don’t you just love it when you order a pinot noir on a hot day and the sommelier suggests to cool it down a bit. British hospitality at its best ⭐️ starlingbistro beardymanchef 2025-07-13 15:00:15 N.. 0 - 5 -56%
I’ve eaten my way through many a tasting menu in the past decades, and in my experience the main course is rarely at same level as the other savoury courses. The start of the menu can be outstanding, but the main course is often merely excellent. Don’t get me wrong, excellent is still very very good, but it doesn’t deliver the same level of excitement as some of starters or appetisers did. The main course at Michelin starred Osip in Bruton, Somerset, last week certainly got me excited. Beautifully cooked and lightly smoked duck with the most delicious crisp skin and tender meat, the wing meat cleverly used to make duck blood sausage, perfectly paired with a sauce flavoured with duck liver and girolles, but also beetroot with fried gizzard and heart. The kind of dish that makes you sit up straight and with flavours that haunt you for days. Easily two-star level. osiprestaurant merlin_johnson 2025-07-12 12:56:34 I’ve eaten my way t.. 0 - 6 -47%
Brilliant lunch at Da Costa, an Italian restaurant in Bruton, Somerset. The beautiful location (Durslade Farm) instantly hooked me in, as did the great produce, and the cooking was on point - also special thanks to the wonderful service team. Loved the mozzarella, pea and mint arancini and the gnocco fritto with Mortadella - these snacks went well with a glass of the “Maid of Bruton” sparkling rose. Beef carpaccio was exemplary, and I also thoroughly enjoyed the tomato & ricotta “schlutzkrapfen” as well as a scallop with Venetian sauce. Sensational though, was the wagyu sirloin (purebred not cross) bred on their own farm. Exquisite flavour, offering that characteristic fattiness but not too rich. Truly one of the best steaks I’ve had, and in my book right up there with the Rubia Gallega steak at Ibai in London. I hardly ever order wagyu in non-Japanese restaurants - quality is often disappointing - but I am really glad that I ordered it here and at £57 for 250gr it was a steal for this quality. Even had some room for a tiramisu and some cheese. dacosta.somerset hauserwirthsomerset dursladefarmhouse 2025-07-08 23:34:24 Brilliant lunc.. 0 - 4 -65%
Blackberries macerated in plum sake, blackberry sorbet, woodruff, oxalis and muscovado tuiles. Avid followers of mine know that I’m not a dessert person (often too sweet, too rich, too heavy, too …..), but I thoroughly enjoyed the desserts (there were 4 in total) at restaurantmoorhall. They all delivered that “pick-me-up” feel you want/need after a multi-course meal, the blackberry one being my favourite. #elizabeth_uk #3michelinstars #dessert #blackberry #finedining #michelinguide #lancashire #england 2025-06-03 19:32:01 Blackberries mace.. 0 - 1 -91%
Louët-Feisser oyster 🦪 with lightly pickled white beetroot, blowtorched lardo, and a buttermilk-dill oil sauce at ⭐️⭐️⭐️ restaurantmoorhall. Swipe for video with more details about this dish and the oyster. I loved everything about this dish. It’s got crunch, it’s got freshness, it’s got earthy sweetness. But at the same time it was quite restrained, not too many flavours, allowing the immaculate oyster to shine. Oh, and do notice the beautiful bowl! #elizabeth_uk #threemichelinstars #michelinguide #oysters #carlingfordoysters #lancashire #foodandwine 2025-06-03 13:37:29 Lou.. 0 - 0 -100%
Appetisers at 3-star restaurantmoorhall: • homemade charcuterie, including venison salami • Black pudding parcels with a soft black pudding filling, topped with pickled gooseberry puree & oxalis • crisp tarlette with barbecued asparagus, homemade chorizo, grated cured egg yolk, and crispy leek • muffin with lobster (gently heated in lemon butter), pancetta, and lemon verbena • smoked cod’s cream covered with chicken jelly and aged Kaluga caviar with herb crackers • smoked eel on crispy potato (this last bite was served in the kitchen) These were outstanding and visually striking appetisers displaying great finesse, but also a wonderfully relaxed start of our meal. #elizabeth_uk #threemichelinstars #michelinguide #finedinning #appetisers #amusebouche #lancashire 2025-06-01 13:38:52 Appetisers .. 0 - 2 -82%
In the last weeks I already shared a number of recommendations for Kent. Today I want to highlight thefordwicharms in Fordwich near Canterbury. The last time I visited them was in September 2018 and I had an excellent lunch then. A few weeks later, the pub got a well-earned Michelin star. The Fordwich Arms is run by husband-and-wife team Dan dansminsta (head chef) and Natasha Smith nortontasha92 (pastry chef). Before opening the Fordwich Arms in December 2017, the duo worked at critically-acclaimed restaurants in London - Dan worked as a sous chef at the Clove Club in London. It felt really good to be back after all these years and I had a cracking lunch. The food has all the refinement you’d expect at a Michelin starred place but without fuss and feathers. We kicked off with a superb selection of appetisers, but a special mention for their bread service, which, apart from butter, comes with the most divine pork fat with a maple bacon crumble topping (pic 5 & 6). Be still my beating heart. Also loved the precise and detailed flavours of the appetisers. The homemade taramasalata on crisp soda bread with pickled onion was terrific. There were many other highlights, like a wonderful starter with a soft Cacklebean egg, parsley puree, potato rösti and a Roscoff onion sauce. At the other side of the table there were beautiful, smoked sausage-stuffed, morels. In the pictures is also the extra starter we ordered: chicken liver parfait served with fresh doughnuts. Would be rude not to order it, right, and I could have eaten 10 of those doughnuts. Another high was the Black Bomber cheddar, caramelised onion, and celeriac pithivier with a luxurious Madeira sauce. Deeply satisfying. (definitely one for you veggilaine 😊). Dessert had to be the Fordwich Arms’ Snickers and it didn’t disappoint. Neither did the chocolate gold bars. The Fordwich Arms remains exemplary for what modern fine dining should be. This was very accomplished cooking with a wonderful selection of (seasonal) ingredients and with dishes that had a beautiful balance between indulgence and sophistication. I couldn’t have been happier to be back. #elizabeth_uk #gastropub #michelinstar 2025-05-28 21:35:11 In the last w.. 0 - 5 -56%
One thing that I’ve always loved about the Brits is their love of pork. I’m born and raised in the Netherlands and pork is generally still considered second-rate meat over here. People will eat it at home - mostly lean cuts like filet or pork chops - but in restaurants it’s bizarrely still frowned upon. Restaurants in Amsterdam that have it on the menu are few and far between and Dutch Michelin starred restaurants would think twice to put it on the menu. I know plenty Dutchies on here who would consider it an affront if they found pork on the menu of a Michelin starred restaurant, let alone a three-star restaurant. But that’s their loss. L’Enclume (3 Michelins stars) served me an exquisite main course of grilled pork neck (Gaythorne Hall farm, aged for 31 days), glazed with apple puree, topped with fermented Duncan cabbage and pickled cucumber jam, and served with a luxurious and elegantly creamy pork sauce infused with fig leaf. Served on the side was a sublime steamed pork dumpling topped with crispy pork crumbs and there also was little “sack” stuffed with a gorgeous combination of braised pork, crispy pork skin, celeriac emulsion and truffle. A phenomenal assembly of flavours and textures. But as with all world-class dishes, the ultimate greatness lies in the quality of the ingredients. If you have this quality pork on your doorstep it would be a crime not to use it, so extra praise for l’Enclume for putting it on the menu. #elizabeth_uk #threemichelinstars #lenclume #simonrogan #pork #gaythornehallfarm #cartmel #michelinguide #finedining #bestofbritish 2025-05-25 11:43:21 One thing.. 0 - 12 +6%
Last week I already posted one of the appetisers at lenclume, but here are two more. First up, a dainty tartlette made from carmelised and dehydrated gooseberries, with Chalk Stream trout mousse, attractively garnished with pickled rose, Cherry Belle radish, and shoots and flowers. An exceptional and intricate bite. A pig and smoked eel fritter followed, garnished with little dots of fermented sweetcorn and served with a lovage emulsion. Many moons ago, I had a rabbit version of this fritter at the brilliant Fera at Claridge’s in London (the restaurant closed in 2018). It was and still is a magnificent bite! You can find more l’Enclume content in the “UK 2025” Story Highlights, and of course more content to follow! #elizabeth_uk #threemichelinstars #michelinguide #simonrogan #cartmel #lakedistrictuk #foodandwine #england 2025-05-23 14:42:28 Last week I alrea.. 0 - 2 -82%
Homemade cultured butter at restaurantmoorhall ⭐️⭐️⭐️ #elizabeth_uk #butter #beurre #threemichelinstars #michelinguide #lancashire 2025-05-19 12:21:16 Homemade cult.. 0 - 12 +6%
This is one for cheese lovers: Corra Linn pudding carmelised in birch sap, brushed with stout vinegar and topped with aged Corra Linn (crème & grated) at ⭐️⭐️⭐️ lenclume in Cartmel, Cumbria. Corra Linn is a cheddar-style sheep’s cheese from Lanarkshire, Scotland. #elizabeth_uk #3michelinstars #michelinguide #cartmel #cumbria #cheese #cheeselover #corralinn #bestofbritish 2025-05-18 18:39:29 This is on.. 0 - 2 -82%
The 7th and final stop this UK Road Trip was in Margate, where we stayed at the No 42 by Guesthouse hotel. Will post some videos of the hotel in Stories later, but for now I want to share this brilliant squid sandwich from sargasso.bar in Margate. Other dishes I ordered here: ‘Morro Fi’ crisps (trust me, you’ll want this), fried courgette with Cantabrian anchovy (irresistible), steamed mussels & nduja (wonderful plump beauties - see stories), and tomato & onion salad (simple things are always the best). We were in drinking mode (are we ever not 😜), so we also ordered two bottles of wine from Sargasso’s excellent wine list: 2020 Ganevat Côtes du Jura La Gravière & 2019 Domaine des Miroirs (Kenjiro Kagami) Vin de France Sonorité du Vent. You can find tasting notes on xavier_auerbach’s CellarTracker (simply Google “Xavier Auerbach + Sargasso”). #elizabeth_uk #margate #sargassomargate #foodandwine #bestofbritain #squidsandwich 2025-05-17 17:18:56 The 7.. 0 - 2 -82%
Smoked cod’s cream covered with chicken jelly and aged Kaluga caviar at 3-star restaurantmoorhall. This combination was already exquisite on its own but the accompanying crackers (the prettiest ever!) lifted this dish to the ultimate level. And to think this was just one of the appetisers ….. Stay tuned for more to come! #elizabeth_uk #threemichelinstars #moorhall #lancashire #finedining #3michelinstars #caviar #markbirchall #foodandwine 2025-05-16 11:43:06 Smoked cod’s cream co.. 0 - 2 -82%
In my previous post I talked about the terrific The Suffolk Hotel in Aldeburgh, but truth be told, the original reason to stay there was to have dinner at the unrulypig. This pub has been crowned UK’s best Gastropub for 3 years in a row now. Runner-up (and new entry!) in the Top 50 Gastropubs is The Devonshire in London. The word “gastropub” is often misused, especially outside the UK. For example, any (often mediocre) restaurant with fish & chips on the menu is instantly labelled as a gastropub (“oh it’s so British”). There’s far more to British food, and pub food for that matter, than fish & chips or a Scotch Egg (some people should get out more). A true gastropub is a wonderful thing, offering the right mix of familiarity and surprise, with accomplished cooking that celebrates British produce and food that stays on the right side of complexity. It’s a delicate balancing act between comfort and refinement. The Unruly Pig delivered exactly that. Nibbles included a superb filo pastry tartlet with a creamy smoked cod’s roe filling, as well as arancino with a ‘nduja & taleggio filling. The Unruly Pig is well-known for their signature oyster preparations with Pyefleet oysters from colchesteroysters (the first UK oysters that are guaranteed to be norovirus free). We had the pickled with caviar from n25caviar and cucumber, and the fried with ‘nduja that had a crisp coating topped with xo sauce and chilli. Starters were excellent too. Beautifully made goat’s cheese tortellini were paired with juicy (and skinned) Isle of Wight tomatoes, finished with an elegant “brodo”. And there was a hand-dived scallops crudo with a punchy topping of gentleman’s relish, anchovies and crispy capers with a ‘nduja dressing (they do love their ‘nduja here). Main had to be the “Bistecca alla Fiorentina” (T-bone for two to share), which was expertly cooked and arrived with roasted garlic Hollandaise, Caesar salad, and a sublime ‘nduja & chorizo mac and cheese. Not a single morsel was left, but we had to surrender after this, so no dessert. #elizabeth_uk #gastropub #ukroadtrip #suffolk #top50gastropubs #oysters #macandcheese #bestofbritish #england 2025-05-15 14:22:54 .. 0 - 3 -73%
After a 4th stop at l’Enclume, followed by a stay at Moor Hall (will post more about these visits soon!) the 6th stop was at the wonderful thesuffolkaldeburgh in Aldeburgh (Suffolk). The drive from Moor Hall to The Suffolk was a little under 5 hours, so we weren’t sure if would be in time for lunch, but luckily we were. The Suffolk has a large dining room downstairs but they also serve lunch on the rooftop terrace. The staff was kind enough to put up a parasol and we ended up have a lovely al fresco lunch. In the pictures: 1 & 2 main course: Moules Marinière with fries. It’s all you want if you’re at the seaside 3. starter: dressed crab - exemplary! 🦀 4. Raspberry & elderflower pavlova - so good! (sound on!) 5. Sur-Martini with oyster gin 🍸🦪 6 & 7. The Suffolk has 7 hotel rooms, we stayed in the charming Havergate room which overlooks the sea 8 & 9. Aldeburgh pebbke beach 10. Dining room 11. Breakfast: eggs Royale 12, 13, 14 & 15. Bar area with a vintage record player stand, beautiful art and they make excellent cocktails, especially the seabuckthorn margarita 😎 16. the front of the hotel We had the most delightful stay at The Suffolk, if only because it’s run by the most friendly and welcoming team. Instant love for this place. #elizabeth_uk #suffolk #aldeburgh #bestofbritish #ukroadtrip #roadtrip #seafood #britishseaside #england 2025-05-13 12:33:46 Af.. 0 - 3 -73%
During my stay at Easby Hall (see previous Reel) I had dinner at forge_middletonlodge. Forge opened in 2023, the following year the restaurant was awarded a green Michelin star and executive chef jakejoneschef won the “Michelin Best Young Chef” award. Earlier this year Forge was also awarded a red Michelin star. Forge is situated on the 200-acre Middleton Estate and has a 2 acre kitchen garden. I had the 6-course tasting menu, which included: * Mayan gold potato, cooked with white miso & shio koji, with goat’s curd, sprouting broccoli leaves & guanciale * Mushroom-flavoured biscuits, Barncliffe mascarpone & truffle puree, nasturtium powder, English summer truffle * Isle of Wight tomatoes, salted Cornish mackerel, toasted buckwheat, sauce made with the mackerel bones, lovage & lemon verbena * Bread course served with Old Winchester custard topped with UK-grown shiitake mushrooms (glazed with beer) & toasted buckwheat, and wild garlic butter & roasted chicken jus butter * Greyhound cabbage with miso sauce, kohlrabi balls, cabbage leaves, pickled bilberries & hen of the wood mushrooms * Pickled raspberry jam, thyme cake, fresh raspberries, frozen goat’s milk, honey cream foam, crispy puffed rice * Doughnuts coated with bee pollen sugar and a black currant jam filling, topped with black currant leaf crème * Miso crème brulee tarts This was an exquisite meal from start to finish. The menu was well-designed and displays a real sense of authenticity, with original flavours and textures. Everything was executed with great precision and I also really enjoyed the friendly service from the young and enthusiastic service team. Highly recommend! #elizabeth_uk #michelinstar #yorkshire #northyorkshire #bestofbritain #michelingreenstar #finediningrestaurant #england 🇬🇧 2025-05-09 15:01:58 During my.. 0 - 1 -91%
🇬🇧 3rd stop 🇬🇧 Normally I’d never use the words “hidden gem” but Easby Hall in Richmond, Yorkshire, is indeed a hidden gem if there ever was one. I kind of stumbled on this unique B & B on Google maps, when I was looking for a hotel in North Yorkshire. Easby Hall is a B & B in a splendid Georgian country house, run by Karen & John Clarke, the loveliest of hosts. The house overlooks the spectacular ruins of Easby Abbey and you can take great walks along the river Swale - the path starts just behind the abbey. #elizabeth_uk #hiddengem #northyorkshire #yorkshire #travelinspo #bestofbritish #easbyhall #easbyabbey #britain #ukroadtrip 2025-05-08 22:14:02 🇬🇧 3rd .. 0 - 6 -47%
Appetiser at forge_middletonlodge: biscuits flavoured with mushroom powder made from locally sourced mushrooms, Barncliffe mascarpone & truffle puree, nasturtium powder & a slice of English summer truffle. An exquisite bite with incredibly precise and luxurious flavours. One of the best appetisers I’ve had this year! jakejoneschef Will post more soon! #elizabeth_uk #forgerestaurant #yorkshire #michelinstar #bestofbritish #britain #travelfoodie #england #michelingreenstar 2025-05-07 12:34:39 Appetiser at forge_midd.. 0 - 1 -91%
One of the highlights of my recent meal at the thefordwicharms was this soft Cacklebean egg with parsley puree, potato rösti and a Roscoff onion sauce. So satisfying and check out the colour of that egg yolk! #elizabeth_uk #gastropub #michelinstar #kent #bestofbritish #britishfood #cacklebeaneggs #eggporn #eggyolk #top50gastropubs 2025-05-06 00:03:06 One of the highlights of.. 0 - 1 -91%
Second stop on my UK Road trip was the theriverartsclub in Maidenhead. I’ve stayed at this boutique hotel before - it’s a good option if you’re planning to visit Heston Blumenthal’s The Fat Duck or The Hinds Head in Bray. I had many meals at the Fat Duck in the past (see my old blog www.elizabethonfood.com for reviews), but I had only been to the the Hinds Head once or twice, so I was keen to go back. On the way to Maidenhead from Kent we stopped at wistonestate - a must-visit if you’re in the area and we had a lovely lunch at thestarpubwitley. Will share some pictures in Stories soon! Follow me for new updates about my UK road trip. Lots more to come! #elizabeth_uk #berkshire #britainshiddengems #bestofbritish #travelinspo #gastropub #lovegreatbritian #maidenhead #bray #roadtrip 🇬🇧 2025-05-05 15:17:31 Second st.. 0 - 2 -82%
The Hinds Head in Bray, home of the triple-cooked chip 💛 thehindsheadbray thehestonblumenthalteam #elizabeth_uk #triplexookedchips #bestofbritish #chips #gastropub #britishfood #roadtrip #michelinstar #hestonblumenthal 2025-05-04 17:05:13 The Hinds Head in Bray.. 0 - 6 -47%

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