@notorious_foodie
@notorious_foodie is one of the top Food influencer in United Kingdom with 4569325 audience and 1.11% engagement rate on Instagram. Check out the full profile and start to collaborate.
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A little bit of @los33madrid @chefoswi ???????????????? One of my favourites in Madrid. A roaring parrilla, dim lighting and serious plates coming out of that tiny kitchen. The vibe in here is special. Intimate but full of energy - it works just as well for a lunch as it does for dinner. On the menu, there’s a lot to like and the ‘chuletitas’ are a great place to start. Thin, bite-sized riblets of bone-in beef cooked hard over the fire and eaten in a couple bites. Smokey, charred around the edges and almost bacon-like in appearance, but so much richer. Proper meat candy with a slightly sweetness in every bite - felt like there was some sugar on them but can’t be sure. Could happily demolish two plates - delicious. The cacio e pepe morels and fire-grilled peas were knockout, plus their famous bikini and the anchovy butter crostinis which were outrageously good too. The chuleta itself had a mature, nutty flavour and a beautiful crust. A little fatty, but the meat was tasty. Again not the most tender, but flavour wise, a winner. Confident fire and smoke cooking. Highly recommend. Will be back!
2026-02-28
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Home Cooking Sessions: Bœuf Bourguignon. A French classic. Full recipe and long-form video now up on Substack, link in bio ????????????????
2026-02-28
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Lunch at @restaurante_filandon ????????????????♥️
2026-02-28
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Sounds of Puttanesca - recipe up Sunday ???????????????????? - This week’s newsletter is dedicated to one of Italy’s ‘dirtiest’ classics. Spaghetti alla puttanesca is known for its bold, punchy flavours. Lots of garlic, anchovy, capers and chilli - ingredients that can be overpowering when combined, but beautiful when balanced. In my version, we stay true to the classic structure, melting anchovies, garlic and capers into olive oil, but deglazing with a little white wine before adding in the crushed tomatoes. The result is an intricately layered sauce that has so much depth and attitude. A gentle simmer brings all the flavours together and it all just tastes so good. This recipe is a masterclass in umami layering. No fancy ingredients, just pantry staples and a bit of technique. Full recipe and long form video on Substack this Sunday. NF x
2026-02-28
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Home Cooking Sessions: Lasagne Stuffed Shells - full recipe and long form video now up on Substack, link in bio ???????? - There’s something so satisfying about reconstructing a classic. In today’s recipe, we take all the best components of a lasagne and compress them into XL pasta shells. The filling comprises a slow-cooked meat sauce (using beef and veal from @primegourmetdxb ) , a super silky bechamel + lots of parm and mozz to give you bubbling shells that are crisp on top and creamy in the centre. Each element is made with intention. The ragu is reduced slowly, the béchamel is smooth and glossy, the filling is balanced and creamy and the shells are perfectly al dente. It’s lasagne, just reimagined in the best possible way. For the full recipe and long form video, head over to Substack via the link in my bio. NF x
2026-02-28
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Another day, another beautiful chuletón @charrua_madrid ???????? I’ve been to a lot of great restaurants over the years, but very few come close to Charrúa when it comes to the vibe and ambience. The space is split into two super cool, dimly lit dining rooms, each centred around an open fire grill. Tables are either perched on raised mezzanines or set on the ground level, giving it real depth and theatre. It’s a stunning set up! As for the food, it’s all about wood fire. Seafood, meat and vegetables cooked over embers. We ordered a good mix - the Charrúa Selection Chuletón Vaca Gallega, melted provolone, cecina, turbot + lots of sides and starters. Everything was good, but nothing quite blew me away - especially having hit some similar spots across the week. The chuletón here had great flavour but was slightly chewy and tough. The turbot was a touch over but loved the garlic and smoke running through it. Starters and sides were strong across the board. For wine, a young, velvety bottle of @bodegasvegasicilia Valbuena 2020, a beauty! I’d absolutely go back - love the place and the energy. It may just have been one of those nights where the mains missed the mark slightly. Still a killer spot. Definitely recommend.
2026-02-28
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Lasagne Stuffed Shells, up on Sunday ???????????? - I forgot how good stuffed shells can be after making them the other day. It’s something I haven’t cooked in a while and it got me thinking about how many directions you can take things in. The variations are endless.. Started experimenting with two initial iterations, and the first one drops on Substack this Sunday. In the article, I’ll take you through the full process, starting with the filling: a classic ragu made with a trio of meats, reduced slowly with red wine until rich and concentrated. It’s then folded together with a rosemary béchamel and plenty of parm/mozz to create an ultra creamy, luxurious mix. The filling is then piped into the shells and baked till bubbling and crispy. Granted you could make a traditional lasagne… but sometimes it’s fun to reconstruct your favourite comfort foods and enjoy them in completely new form. The full method and long form video will be up on Substack this Sunday. Link in bio. Get over there! NF x
2026-02-28
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Red Prawn Linguine. An oldie but a goodie - one of my favourites. Full detailed recipe now up on Substack, link in bio ???????????????????? - I first posted this video about three years ago and have made the dish so many times since! Carabinero prawns are one of the great luxuries from the sea and you’ll often see them served raw as tartare or carpaccio in serious kitchens because their flavour is so clean and unique. In this recipe, we use them twice - first in raw form as a soft, textured tartare, and second cooked down into a concentrated prawn bisque that becomes the pasta sauce itself. Heads, shells and tails, nothing is wasted here - we use it all. The pasta itself is cooked directly in the bisque so its starch thickens the sauce naturally and you are left with something rich and glossy. The result is a plate that both looks and tastes incredible. It’s worthy of a fine-dining restaurant but totally achievable at home + you can make and freeze the prawn bisque ahead of time so that it’s ready to go at a moments notice. Sweet prawn, gentle citrus and al dente pasta - it’s a dreamy plate. The full recipe is now up on Substack, link in bio. NF x
2026-02-28
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One of my favourites @restaurante_filandon ????????♥️???????? - Thought I’d film a little POV of lunch the other day at Filandón in Madrid. Love this place and captured what I could whilst eating. With 650+ covers it’s not a small restaurant, but somehow they still manage to make it feel intimate and homely. Did a quick lap of the room and locked in the order pretty fast after seeing all the sharing plates and tapas landing on tables. Spanish classics done their way. We started with lots of @cincojotas jamón Ibérico and crystal tomato bread, juicy clams from Carril, vegetables from the parrilla and an incredible akami tuna with onion, soy and fried quail egg. The tuna was phenomenal - sweet, salty and acidic in perfect balance, with the rich yolk bringing it all together. Couldn’t get over how good this was. I love Cinco jotas too. For mains: Wagyu chuletón, arroz carabinero, and arroz with Iberian rib and Jamón Ibérico. The rice here is exactly how I like it - dry, deeply reduced, crispy at the base and packed with flavour. Intense, savoury and with a proper chewy texture from the reduction. For me, the winner was the Ibérico arroz. Super meaty, ribs falling off the bone and so much depth in each bite. The red prawns were delicious too. To be honest, I liked most of what came out; including the chuleton that had a lovely crust. It’s a big menu, so go with a group and order well. Top!!
2026-02-28
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