Then, in pre-Jamie Oliver times, in the fish-and-chips era when England was still a culinary nobody, the following slogan applied quite fittingly: Who wants to eat well in England eats Indian food. But that's not true any longer: Even the Indians orient themselves along England's new cooking wave, and they have to work hard for not being crushed by the Empire's chefs. People have started to eat English again, and they still do it at pubs. But even pubs, as we can see with the Harwood Arms, have undergone a facelift. Instead of the former dark and decent atmosphere you enjoy your meals in a bright and friendly, albeit still rustic ambience. And you are served all kinds of venison. From pigeons to deer the English shoot everything that is not quick enough to fly or run away only to serve it thereafter as excellent venison on your plate. There, it tickles your palate in liaison with carrots, beans and mint, only to be followed by a butter milk pudding and chef de cuisine's Mike Robinson's recommendation. The latter, by the way, is also the head of a cooking school.
For your orientation: Samarkand is located to the right of the Caspian Sea, to the left of China and right in the middle of the Silk Road. The surroundings of the city are teeming with "stans", namely Kazakhstan, Kyrgyzstan, Tadzhikistan, Afghanistan, Turkmenistan - and Uzbekistan, the country to which the city of Samarkand belongs. If you are looking for the right "end" in London, you should in any case pop in the brand-new Samarqand, the branch of a recently opened Russian restaurant chain highly acclaimed by critics. Why? Because it is different: not quite Chinese and noodles, not quite Russian and heavy, but somewhere in between, on the Silk Road to be exact. If you are hungry and not keen on experiments, rely on the old friends: There is lamb and Borscht - you can't do anything wrong with it. And if you still haven't found the right pasta, we recommend ravioli - same name for it from Europe to Korea and same taste, too. Uzbekistan calls them Samsa and at the Samarqand Samsa is served with mint, lamb and tsatsiki. Just one more word to how the restaurant works: Business is up front, Karaoke in the backroom. If you combine both, you have earned yourself a water pipe in the lounge.