My last two dining experiences began with a maître d’ who seemed to have stepped straight out of a sitcom, delivering the inevitable line — “Have you booked?” — in a tone that somehow manages to feel both accusatory and theatrical. Honestly, it makes me want to scream, “If I had booked, I would have told you!” It’s a small moment, but it can instantly drain the anticipation from what should be a relaxed and enjoyable evening out.
Thankfully, any lingering irritation melted away entirely when I arrived at 123 Browns. It isn’t the easiest place to find, but trust me — it is absolutely worth the search. Tucked away like a secret waiting to be discovered, this intimate yet beautifully curated venue feels calm, thoughtful, and quietly confident. From the moment you step inside, there is a sense that this is a place created with care. The space is stylish without being showy, warm without being overbearing, and there is also a charming outdoor area that feels perfect for long conversations and unhurried evenings.
Specialising in plant-based cuisine, 123 Browns proves — emphatically — that vegan dining can be indulgent, creative, and deeply satisfying. This is not food that relies on novelty or gimmicks; it is food that speaks for itself. The service plays a huge part in setting the tone. With only two members of staff working, the experience felt remarkably seamless. From the outset, we were treated less like customers and more like welcome guests. The team took time to explain the menu clearly and enthusiastically, answering questions with genuine warmth. My friend’s rather complex dietary requirements were handled with complete ease, and the wine and food recommendations were thoughtful, informed, and delivered without even a hint of judgement or impatience.
The food itself was outstanding. Every dish felt carefully considered, beautifully presented, and packed with flavour. This is plant-based cooking that doesn’t attempt to imitate meat unnecessarily, but instead celebrates texture, balance, and freshness. The seasoning was confident without being heavy-handed, allowing individual ingredients to shine. If you love sushi, the plant-based sushi here is nothing short of divine — fresh, inventive, and genuinely memorable. Each bite felt clean, vibrant, and indulgent in equal measure. My only regret is that I didn’t order more savoury dishes before sensibly — or foolishly — leaving room for dessert.
And then there was the dessert. The matcha cheesecake deserves its own paragraph, possibly its own fan club. It may genuinely be the dessert of the century. Silky smooth and perfectly balanced, it was indulgent without ever feeling heavy. The matcha flavour was subtle rather than overpowering, lending depth and elegance rather than bitterness. I had two. Yes, two. Naughty? Absolutely. Worth it? Without question.
What truly sets 123 Browns apart, however, is its atmosphere. There is a calm, welcoming energy that makes you feel instantly at ease — almost like coming home. It feels like a safe, comforting space where you are encouraged to slow down, be present, and enjoy food that has clearly been prepared with intention and care. Honestly, just go. It is a treat in every sense, and once you have been, you will already be planning your return.
it is not always the food that makes a perfect dinner party
Steven’s Viewz How to Give a Bad Dinner Party
In the ’70s and ’80s, dinner parties were a regular thing. With shows like Come Dine with Me and the rising costs of eating out, dinner parties are making a huge comeback. Though some still entertain at venues such as restaurants, there’s nothing more intimate and fun than having a group of friends—or interesting people—over to your home for a private dinner party. But as much as a good host can make it a terrific night to remember, the wrong recipe for an evening can lead to a dinner party your guests will talk about for weeks—for all the wrong reasons.
When you’re hosting for wine connoisseurs or food gourmets, the conversation may revolve around cuisine and drink. But believe it or not, the best dinner parties don’t always centre on either. Of course, putting on a good show that doesn’t have you locked away in the kitchen all night is still a good idea.
In fact, one of the most amusing dinner parties I attended began with a call from a hostess who, not being known for her culinary skills and usually opting to dine out, invited me over to see her new kitchen. The day after the invite, she phoned: “Darling, would you do your marvellous chicken fajitas on Friday?” Asking was she planning a potluck (when everyone brings a course), Fajitas , don’t travel well. There was a pause before she added, “Oh, I thought you could cook?” I replied, “No, it’s your turn,” and hung up!
Not my chicken fajitas , Mine look better .
I arrived at her stunning Hampstead home on the Friday. The table was beautifully set, and the new oven was lit—I was suitably impressed. The hostess had that pleased-with-herself look written all over her face; in fairness, this wasn’t her forte. Wine flowed, and nibbles were served, but an hour and a half later, no food had appeared. Looking at the oven, the chicken was still as raw as it had been on the Waitrose shelf. “My love, is the oven actually working?” I gently enquired.
An hour later, we were still no further along. The hostess declared the new oven faulty and called for Chinese. We laughed and put the world to rights until two-thirty in the morning—it was just an amazing night.
It was topped off by a call on Tuesday: the repairman said the oven wasn’t broken—she’d simply forgotten to turn it on. I couldn’t help but ask when she was auditioning for Come Dine with Me. how she was going to cook ? She replied, “Darling, you’re coming over and doing it for me!”
However, for your standard dinner party—especially if you’re not ordering in—don’t cook something that keeps you in the kitchen half the night or that hasn’t been tried and tested. Your guests have come to see you, not watch you stress. Pre-cooking as much as possible is always wise.
Also, always check what your guests eat. At one dinner I attended, they served an enormous piece of goat’s cheese as a starter. Honestly, I’d rather suck someone’s feet than eat that. I used the trick of eating without chewing, washing it down with water. Every time I looked at the plate, it seemed no smaller. Eventually, the host noticed, and I had to admit defeat. They looked less than impressed.
It’s smart to have eggs or a vegan option on standby—just in case a guest hasn’t disclosed their dietary needs.
What really makes a dinner party memorable is the company. Years ago, a socialite who was an expert at entertaining shared some tips with me. Never bring the same type of people together. Lady X would be far more intrigued sitting next to an up-and-coming artist than another socialite. Invite those who can sing for their supper—interesting, amusing guests who can tell a good story or keep up with the latest in books, style, or theatre.
Dinner or lunch party’s can be great but think it out first .
Bring five actors together (unless they’re in the same production) and you risk them trying to outdo each other.
Being a good host is more than just checking glasses and topping up wine. It’s about ensuring your guests are enjoying themselves and actually get to speak. We’ve all been to that dinner where the narcissist dominates the conversation—and even when they pause, they jump back in to reclaim the spotlight. As host, it’s your role to steer the conversation so quieter guests also get a chance. Ask about books, films, theatre—whatever might draw them out.
And please, don’t try to be controversial. Sure, a lively debate can be great—if you know your guests well—but don’t go looking for drama. It could end your night on a sour note.
Avoid topics like age, weight, salaries, and politics. One evening, a guest at a dinner I hosted turned to another and said, “You know, when we get to our age it all needs a little lift—but I love my forties.” The guest was livid: “I’m 32!” she cried, getting up and leaving the table.
Let the conversation flow. Unless you’re lucky enough to have a Stephen Fry at your table, make sure everyone has a voice. And never, ever be the Machiavellian host who opens the night with, “So, who voted for Brexit?!”
Do not be that machiavellian host and try and spark controversy .
One of the worst dinner parties I’ve attended had all the wrong ingredients. We were eating out, so the food was decent—for some. There were quite a few of us, and things started badly: someone I love had reprimanded another guest for being late, which was rich coming from them. Pot, kettle, black, I thought. They’ve never been on time in their life. When I pointed that out, offence was taken—and they were still seething as we arrived.
Our host, Mark—though lovely and amusing—wanted to talk about one topic: a certain lady we’ll call Alice. He and Alice were once close, but no longer, which made her a target. Now, I love gossip as much as the next person, but I prefer it light, witty, and name-free. I’m known for knowing the gossip—but those who know me also know I rarely name names. I’m educated enough to entertain without tearing someone down.
But this monologue about Alice’s every fault dragged on and on. It felt like the only thing missing was Alice’s corpse—she was being verbally hacked to pieces. One hour later, Mark was still talking about Alice, with brief interruptions for “Let’s get another round in,” and one guest returning their starter three times. Some guests had begun looking at their phones. One even mouthed “Come sit with me!”
I suggested that, since we’d established Alice was a c—, perhaps we could move on. That was met with, “Mark is talking—sssh!”
I would have left, but I was staying with one of the guests. Just when I thought the evening couldn’t get worse, a very late guest arrived—the cuckoo, who had seemingly replaced Alice in Mark’s affections. She briefly talked about another of my least favourite subjects—dieting—before the topic swerved straight back to Alice, in which the cuckoo revelled.
The toxic energy was palpable. Our host, smart as he was, was no Oscar Wilde, and only seemed aware of his own voice. Thank God I smoke—those breaks saved me. I even got a text from another guest: “Help!” They were bored stiff.
The cherry on top? Mark wasn’t even hosting. We were all going Dutch. After over two hours of his monologue, one of the guests even drove home drunk.
Here’s my final tip: If you’re hosting drinkers, be responsible. Make sure they have somewhere to stay, book a cab, or use a company that will drive their car home for them. As you pour that last tequila shot, you do not want to hear that someone was in an accident on the way home.
For the last five years I have been feeling tired, sluggish and just not myself.
Often in the afternoon, despite a hectic schedule, the need to lie down would be almost overwhelming. Flu-like symptoms with abdominal pains are a regular occurrence in my life.
My G.P. put it all down to having had glandular fever in my early thirties, and told me it was something I just had to live with.
Whilst in India, I met Doctor Prakash, who suggested a visit to his Harley Street clinic to undertake his anti ageing treatment would help. Both of us having such busy schedules, however, it was almost a year before I found myself sitting in stylish office.
The first thing he suggested was that I had some blood work done to check my hormone levels and look at various other health areas. Having had more blood tests than I care to remember – all of which pointed to my glandular fever – I was a little sceptical and the prospect of yet another test did not thrill me. But there was nothing to it and it only took a few minutes.
A week later I was back for the first of my results. Mr Prakash has a kindly air about him but I could see he seemed a little concerned. ” My goodness,” he said, “you are so stressed out. I have never seen a result like it.” I immediately came out in a cold sweat, fearing I had only weeks to live!
But to my relief – and on only my second visit Mr Prakash – he had got to the root of my problem. I had Adrenal Fatigue, brought on by not coping with stress. My cortisone level, which drives the stress gland and protects the body against its ill-effects, was one of the lowest he had ever seen. Despite my sunny disposition, and determinedly looking on the bright side, I was slowly collapsing under the weight of stress inside.
Mr Prakash prescribed Adrenplus – 300, a mix of vitamins and Adrenal supplement, and said I should take one a day. He also advised me on a new diet and suggested I do more resistance exercise. But his Meditation and yoga would help with this, and help me learn to relax. “You have been too busy looking after everyone else, Steven, it’s time to look after your body,” he told me.
He went on to explain that my body was like a kettle, but there was no putting vitamin supplements or medication in if the sides of the kettle were not well and truly sealed, as everything would just fall out. The sides on my kettle were wide open because of stress and only relaxation and breathing would help me seal it.
Five days later, I’ve been doing meditation tapes, taking my supplements and following my diet (BELOW ) . I am a long way from feeling like I did in my twenties but, just three days into Dr Prakash’s regime, I’ve found that, for the first time in years, I’ve not felt the need to take an afternoon nap.
Breakfast
Tea – green tea or ginger and lemon tea. Make your own with fresh lemon and peeled ginger
Omelette made with the whites of four eggs. Add vegetables of choice. Cook in a small amount of olive oil (no butter)
Fruit – a cup of fruit such as blueberry, pomegranate, coconut, grapefruit. Avoid high-sugar oranges, tangerines and strawberries.
Alternate with organic full fat yoghurt. Avoid low or zero fat yoghurt.
Snack
An hour or so later, have a snack, such as a handful of almonds, macadamia or cashew nuts, pomegranate, coconut shavings or blueberries.
Lunch
Tuna salad or chicken breast salad. If the tuna is tinned, make sure it is in spring water rather than oil. For the salad, spinach, watercress, spring onions, beetroot and celery. Use lemon as dressing or a tablespoon of Udo’s oil.
Snack
The afternoon snack can be the same as the morning. If you have worked out, have a protein drink with added water rather than milk, unless it is almond milk, or blueberry blended in almond milk.
Dinner
Chicken or turkey breast with a small portion of brown rice; steamed broccoli with added ginger if desired, or lightly stir fried vegetables.
It is important not to eat after seven in the evening but if you want you can have some cherries before sleep with a small cup of warm almond milk.
2Shades Magazine 