Oblix: A roast with a view

There's a new Sunday roast menu at Oblix on the 32nd floor of London's tallest building

The Oblix restaurant, at the Shard
(Image credit: ©james morris)

The pleasure derived from eating in a restaurant depends on many things, only one of which is the quality of the food. The conviviality – or otherwise – of the service plays its part, as does the ambience of the room and the tenor of the diner's own mood. A missed train, a stubbed toe or an unreturned phone call can scupper a meal just as surely as an overcooked steak.

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Holden Frith is The Week’s digital director. He also makes regular appearances on “The Week Unwrapped”, speaking about subjects as diverse as vaccine development and bionic bomb-sniffing locusts. He joined The Week in 2013, spending five years editing the magazine’s website. Before that, he was deputy digital editor at The Sunday Times. He has also been TheTimes.co.uk’s technology editor and the launch editor of Wired magazine’s UK website. Holden has worked in journalism for nearly two decades, having started his professional career while completing an English literature degree at Cambridge University. He followed that with a master’s degree in journalism from Northwestern University in Chicago. A keen photographer, he also writes travel features whenever he gets the chance.