Jerome's Wine Bar & Shop in Lewisham

We ordered a date night bundle from Peppeckish and Giuseppe delivered it to us. It was so tasty, the portions were very generous (we have leftovers!) and the ingredients were of a high quality. We’ll definitely be ordering again and would highly recommend Peppeckish. Thank you Giuseppe and Sindy!

Every so often you stumble upon excellence. This italian resturant is mystery. This chef has it all the culinary skills matched with exceptional customer service. As you sit down you are transported to Italy! The pasta is fresh and every dish is seasoned to perfection. I was there on Thursday and had to go again for Fathers day. I jave not eaten at the same restaurant twice in one week in 10 years. This restaurant is mouthwatering...

Used to love this place and considered it a hidden gem and would pick up or order takeaways every few weeks. One time I was put off all their pizzas because the 2 I ordered both came covered in a bitter oily substance - likely a rancid oil, and one of them tasted suspiciously fishy even though it wasn’t meant to have any fish on it. Then I kept ordering only their risottos which I still enjoyed, but the last time I ordered the dish which cost over £10 came all oily and disgusting too, so I had to abandon this place altogether. Not sure how the quality of the food dropped so dramatically but it was very disappointing.

10/10 Totally recommended Hidden gem BEST Lebanese Manakish I ever try

This is a little gem of a restaurant tucked away in a corner of south east London near Hither Green station. The food is reasonably priced - and delicious - and the service impeccable. The ambience is just right. We were served by both a young man, who was polite and attentive, and Mimmo, who seemed to be both friendly maitre d' and chef,. Mimmo proudly told us about the high quality ingredients the restaurant uses, and the way the kitchen employs a traditional Neapolitan, slow fermentation process for their pizza dough. This means they can use less yeast (potentially making the pizza easier to digest). In any case, the pizzas and pasta and salads all went down a treat. He also joked with us about how his daughter, a pâtissière, insists he make all the choux pastry for the desserts from scratch, even though it means it coming in two hours early. (Our table duly wolfed down the chocolate desserts, which were pronounced wonderful.) He also offered tips on pasta and on the best flours for making pizza to a keen cook among us and was generally helpful and informative without being pushy. We all left saying we want to go back soon.