HeyJaredCarys Sharkey
- Indexed articles, last 90 days
- 4
- Latest publication
- Sep 2, 2026
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- Jul 30, 2026
Latest articles
Vraic: The Michelin-starred restaurant putting Guernsey on the map (opens the original)
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At Vraic, Nathan Davies has created a restaurant worth flying to – and back from – in a single day, writes Carys Sharkey Flying anywhere for lunch is pretty decadent. Flying back the same day is borderline obscene. But Vraic, which opened on Guernsey a year ago, is a restaurant that has muscled its way into the fine-dining spotlight. It was awarded a Michelin star (the island’s first in over 10 years) within months and debuted with a top 50 place on the National Restaurant Awards. A lot then in
Lita: The pursuit of the perfect neighbourhood restaurant (opens the original)
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After running a three-Michelin-starred kitchen, one chef has set out to create the ultimate neighbourhood restaurant at Lita in Marylebone, writes Carys Sharkey What makes the perfect neighbourhood restaurant? Some immediately come to mind: Perilla in Stoke Newington, Camberwell Arms in Camberwell, Chez Bruce in Wandsworth, Saikei in the retail complex side of Greenwich. All very different restaurants, but ones that would leave a huge hole in their respective parts of London if they ever packed
Counter culture: The best counter dining in London (opens the original)
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Chairs with backs are nice and all, but sometimes the best meal is eaten on high – stool-high, writes Carys Sharkey A recent trip to New York has got me thinking about counters. I don’t think there’s loads New York does better than London, but counters are one. Counter seating is reflective of the city itself, shocking verticals all pushed up and rubbing against one another. It also suits some of the foods New York is simply better at: sandwiches, breakfasts, omakase, pizza etc. Counter culture
Hélène Darroze à la carte is the ultimate lunchtime luxury (opens the original)
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When it comes to fine dining, who says we shouldn’t have a choice, writes Carys Sharkey There is a continual grumble in fine dining, a tedious debate that flares up every now and again when a critic complains about a sore arse from sitting through a tasting menu. I love tasting menus. I should get that out of the way early. I also love little plates, family style and set menus. I’m yet to meet a buffet I didn’t like. But I will not be stoking the insipid flames of a pointless debate around dinin
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