National Burger Day

On 27th August, the all-American ‘National Burger Day’ is back – celebrating the ‘MERICA’s favorite dish!

This meat and bun-loving celebration has hopped across the Atlantic to UK shores and is now being celebrated nationwide next Wednesday.

What better way to beat those midweek blues than heading to your favourite burger joint and tucking into the best beefie (or veggie!) bap you can find?

Mr Hyde National Burger Day

National Burger Day has become a transatlantic association, with over 300 restaurants in the UK celebrating ‘Mr Hyde National Burger Day’, offering 20% off their Special National Burger Day’s burger, toppings and sides*.

 Mr Hyde National Burger Day

 Here are Sauce’s Top 3 suggestions for a unique NBD experience:

1)      STK  Where no burger is complete without Japanese Wagyu and USDA prime steak.

STK

2)      Cucina Asellina  Offering an award-winning Italian experience, with a contemporary twist

Cucina Asellina

3)    Heliot Steakhouse  Serving burgers in arguably the most central location in London

 Heliot Steakhouse

 Sauce also loves…

If none of these tickle your fancy, then why not try?…

Shake Shack  The all-American dining experience. Why not try their ‘SmokeShack’, complete with smokey bacon and their in-house sauce.

Shake Shack

The Strand Dining Rooms  Hit-up this establishment for their exclusive Saturday Burger Special.

The Strand Dining Rooms

Little Social  Don’t be fooled by the name, this restaurant serves up one of the boldest Aged Scottish beef burgers in town.

Little Social

Avenue  Black Angus beef, brioche bun, hot sauce and fries – Need we say more?

Avenue

Busan BBQ  Don’t miss your last chance to grab a BUSAN burger on Monday (25th) and Tuesday (26th) August!

Busan

The City Barge  Menu highlights include classic ‘Angus Burgers’ and the chef’s special soft-shell ‘Crabacado burger’.

The City Barge

 Feeling Hungry? With so many options, why not grab a friend, share #halfsies and celebrate #NationalBurgerDay in style!

 

*Valid between 17:00-23:00 on 27 August 2014, only for one person per voucher at the stated restaurant. Voucher must be presented with individual promotion code at the time of payment. Voucher only valid for one transaction. Not valid in conjunction with any other offer. No cash alternative. Booking required.

 

This week, we’re celebrating National Afternoon Tea Week. The tradition of Brits taking afternoon tea began back in 1840 when Anne, the 7th Duchess of Bedford began to request tea, and a light snack to stave off mid-afternoon hunger pangs. This tradition developed into the practice with which we are accustomed today: A mid-afternoon dining occasion resplendent with cake, sandwiches, pastries and a pot of tea (and occasionally Champagne!).

As Marie Antoinette was famously quoted, “Let them eat cake”. Here are our top three London Afternoon Tea experiences:

British Afternoon Tea with a twist at The Strand Dining Rooms

The Strand Dining Rooms Afternoon Tea

Enjoy traditional afternoon tea with a twist in the shadow of Nelson’s column at the newly opened Strand Dining Rooms. Located just off Trafalgar Square and priced at £21 or £29 with a glass of Delamotte NV Champagne, guests can enjoy classic scones and tea sandwiches, as well as a selection of pastries and cakes such as Chocolate Orange cake, Banoffee Pie Tartlets and Lemon Drizzle and Basil cake.

Celebrate National Afternoon Tea Week at Hotel Café Royal

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Hotel Café Royal’s Importance of Being Earnest Afternoon Tea is the perfect place to celebrate National Afternoon Tea Week this month (11-17 August). Executive Chef Andrew Turner and Executive Pastry Chef Andrew Blas’ sumptuous new tea has been created to coincide with the play’s run at the Harold Pinter Theatre. Taking inspiration from the play’s characters and history, Turner and Blas have created a unique and playful menu priced at £42 or £55 with a glass of Veuve Clicquot, held in the iconic Oscar Wilde Bar. Click here for more information and to view the menu.

Afternoon Tea in The Palm Court at The Ritz

The Ritz Carlton afternoon tea

Afternoon Tea at The Ritz is an institution in itself. Housed in The Palm Court and popular since the hotel first opened in 1906, it has now become the quintessential British experience. An extensive choice of 16 different types of loose leaf tea is offered, including a Ritz Royal English tea, a Lapsang Souchong Imperial, and a Darjeeling First Flush. The traditional English Tea menu includes freshly cut finger sandwiches with six types of filling, warm scones with strawberry preserve and clotted Devonshire cream followed by a delectable selection of cakes and afternoon tea pastries topping the tiered cake stand. Traditional Afternoon Tea at The Ritz is priced at £47 per person, with the option to include a glass of Champagne (£59 per person). Reservations are required (it is recommended they are made well in advance) for a choice of five daily sittings at 11:30am, 1:30pm, 3:30pm, 5:30pm or 7:30pm and can be made either online here, emailing tea@theritzlondon.com or by calling 020 7300 2345.

 

To celebrate the launch of the Tara Starlet and Auria pop up boutique at 36 Marshall Street, Shake Shack served up their famous burgers and shakes to satisfy the hungry fashionable crowd.

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The fun, rockabilly vibe of Tara’s line set the tone for a relaxed summer’s evening – the perfect setting to kick back and enjoy a burger or two.

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No one could resist the lure of the juicy SmokeShack!

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The veggies weren’t left out with plenty of ‘Shroom Burgers being quickly snapped up

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Shake Shack gained some new canine friends with their shakes being just as popular with the four legged guests.

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Guests getting stuck into the Shake Shack treats…

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It was a fabulous evening full of fashion, food and fun – fuelled by the wonderful team at Shake Shack!

On Saturday 26th July, cocktail and champagne lounge, Munki, will open at No.12 Putney High Street, adjacent to Putney Bridge. Munki will serve innovative cocktails within a speakeasy style setting with a colonial twist. The venue has a luxury finish, with paneled walls, soft lighting and antique furniture, to create the illusion of an informal library and invite guests to relax and unwind over while savouring a drink.

The team behind this exciting opening are offering one lucky winner the chance to win 4 tickets to their opening party on Friday 25th July, as well as a Magnum of Veuve Clicquot to enjoy at the party.  The evening will also feature a live DJ and delicious canapés.

To be in with the chance of winning these hot tickets, simply RT the tweet below and follow Munki London on Twitter @MunkiLondon.

Your chance to win 4 tickets to @munkilondon launch party & a bottle of @VeuveClicquotUK. RT & follow Munki for a chance to win!

Terms and conditions:

  • Competition ends Wednesday 23rd July 2014 at 4pm
  • Prize is for one person to win 4 x tickets to the Munki opening party on Friday 25th July, 2014, and one Magnum of Veuve Clicquot to enjoy at the event
  • Prize cannot be used in conjunction with any other offer
  • The winner will be announced and contacted within 24 hours of the competition closing
  • Only the winner will be contacted after the competition has closed.

We are full swing into the World Cup fever, and although England sadly had to make a swift exit, there are still plenty of places in London to watch the football and embrace the world cup spirit!

Cabana

The Cabana Cookbook is the on-trend accessory for this year’s World Cup. Helping you to cook up Brazilian Barbeque dishes at home, you can watch the game from the comfort of your own sofa whilst having your own slice of the Rio action.

Cabana PR

 

Shake Shack

To lift you spirits from defeat and to celebrate the victories, Shake Shack in Covent Garden is serving the GoalMeister Shake available until 13th July. Vanilla frozen custard, hand-spun with golden, citrusy ShackMeister Ale – this one’s heading for the back of the net!

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Camino

Camino in Blackfriars are serving an array of World Cup specials, as well as offering up a £100 bar tab giveaway for one lucky winner, every week until the grand final. With their makeover finishing just in time for the World Cup, the new big bar and large screens are a perfect way to sit back, watch the game and enjoy some nibbles!

Camino World Cup photo

 

 

The Northall

Fancy kicking back and watching the game in luxury in your own private room? Check out the exclusive Northall Private Dining Room at the Corinthia hotel, which is the ideal space for groups of 12 to 24 people to enjoy a selection of seasonal menus, pop some bottles of bubbly and celebrate the winning scores.

The Northall PDR set up 1 Corinthia Hotel London

 

Great Northern Hotel Bar

As well as screening all games, the team are helping you warm up with ’60 Min Warm-up Sessions’ including 2 for 1 on all drinks! Enjoy World Cup inspired drinks such as the gin-based take on the Caipirinha with Hayman’s Gin, fresh lime juice, elderflower and kiwi, garnished with yellow Pitaya. If all that exercise leaves you feeling a bit peckish, why not tuck into their Brazilian burger: A beef and chorizo burger with friend egg and black bean and corn relish and paprika fries.

GNH WORLD CUP cocktail

 

Big Easy

Big Easy are screening all the matches in style with, great BBQ, cocktails and over 300 whiskeys.

Big easy world cup offer

 

Old Bengal Warehouse

Celebrating a summer of sport, the Old Bengal Warehouse are showing the World Cup games on the terrace accompanied with a specially created BBQ menu and cocktails. The Cup Caipirinha, the national drink of Brazil, containing Abelha Cachaça infused with mango, fresh lime juice and sugar, served short on crushed ice.

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Heliot Steak House

In celebration of the FIFA World Cup, Heliot Steak House are offering eleven premium wines, from participating countries in the World Cup, available at £27.00 a bottle or £7.00 for a glass, up until the World Cup Final. Featuring a Chardonnay from Brazil’s Miolo Family Vineyard and a beautiful Bacchus from Chapel Down, Kent, this offer is not to be missed.

World Cup Wines - Heliot

 

Benares

Benares are serving a bar platter in honour of the beautiful game! Available until the end of the World Cup, it features Pea Kachodi, Crab Kofta, Algo Bonda, Beetroot Kofta and Murg Kebab (£10 per platter).

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Wimbledon is upon us, and if you’ve decide to stray from the traditional strawberries and cream, we have the top picks of Wimbledon inspired menus and dishes for you. From a full three-course menu to a hand spun shake, there’s something for everyone.

Ten Room at Hotel Cafe Royal

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The Ten Room restaurant are offering a 3-course Wimbledon inspired set menu for £30. They have a selection of summery dishes on offer, including a Creamy Asparagus Risotto and Shoulder and Rump of Lamb to get you into that Wimbledon spirit, not forgetting a ‘Emphasis on Strawberries’ dessert. British summer on a plate!

Check out the menu in full here.

Shake Shack

Match Point artwork

Shake Shack have created a new, limited edition Match Point Shake to celebrate Wimbledon. Their strawberry marsh-mallow, hand spun shake is sure to cool you down. An exciting take on their amazing frozen custard ice cream based shakes, it’s set to be a winner.

Bluebird

Wimbledon terrace Bluebird

Bluebird in Chelsea have put up a giant outdoor screen showing all the action during the Wimbledon fortnight live in the Courtyard. Head down to watch the tennis in the heart of Chelsea whilst enjoying a class of Moet & Chandon Champagne, or a jug of Pimms. They’re serving their all day Cafe menu including the BBQ, so you won’t go hungry.

The team are also offering a special three course menu served on Sunday 6th July for the Men’s final, created by their Cafe Head Chef Robert Izdebski. It offers a perfect way to end Wimbledon. To book a table on the Courtyard call: 020 7559 1000. To view the menu, click here.

Plateau

Plateau_356 - Wimbledon_Cocktails

Plateau in Canary Warf are offering Wimbledon themes cocktails. They’re offering two exciting new cocktails to try:

Murray’s Gin Fizz
Fresh English strawberries, Bulldog London Gin, egg white, double cream, lemon juice, sugar syrup, top up with soda water.

Game, Set & Match
Fresh cucumber, mint, strawberries, ginger and orange, Pimm’s N`1, lime juice, sugar syrup, top up with NYETIMBER Classic British Sparkling Wine.

As if we needed another excuse for some cocktails! They are only being served for a limited time so best pop down sharpish….

We have our fingers crossed Murray will bring it home again this year and we feel these Wimbledon inspired dishes are the perfect foodie way to show our support! We will see you there, Pimms in hand!

It’s nearly that time of year again when from June 18th to 22nd, Taste of London transforms Regent’s Park into a foodie wonderland with top chef demos, interactive cookery classes and over 40 of London’s hottest restaurants offering the chance to try some of their best dishes. Taste of London is the ultimate food festival, so get your tickets now!

Sauce is proud to say that Copa de Cava, Plum + Spilt Milk, Shake Shack, Spice Market, Ametsa, Salt Yard, Flesh & Buns, Avenue and Peyote will be among the restaurants attending, giving visitors a taste of their fabulous food.

Taste of London blog

In addition to this, there will be demonstrations from Ben Tish of Salt Yard from 7.30-8pm on Wednesday 18th, as well on Friday 20th at 6-6.30pm in the Electrolux Theatre.

Also, Mark Rosati of Shake Shack will be doing an ice cream demo from 8-8.30pm on Wednesday 18th June, as well as demo on Friday 20th at 9pm.

On Thursday 19th, Luke Robinson from Bonnie Gull will be kicking off at 12.30-1pm in the Kitchen Garden Theatre, with Mike Denman from Plum + Spilt Milk following at 1.30pm, as well as on Saturday 21st at 9pm in the Taste Theatre. Then at 9pm, Adam Gray from Skylon will be doing the final demo of the day.

Friday the 20th sees Head Chef Sergi Sanz from Ametsa take to the stage from 12:30pm – 1pm and Garry Hollihead from The Northall on the Kitchen Garden Stage also at 12.30-1pm. Phil Carmichael of Berners Tavern will also be demoing from 7-7:30pm, and Robert Ortiz from LIMA will be in the Kitchen Garden theatre at 8pm.

On Saturday the 21st, Peter Lloyd from Spice Market will be cooking up a storm in the Taste Theatre at 3.30pm, as well as a spot on Sunday at 12.30pm in the Skills Theatre. Ross Shonhan from Flesh & Buns will also be on at 2.30pm on Saturday in the Taste Theatre, followed by Jason Atherton at 6pm.

To celebrate so many of our clients at this year’s Taste of London, we are offering you the chance to win two tickets!

To enter, simply fill in your details below. The competition closes on Monday at 8pm and we will email the winner on Tuesday morning.

 * By signing up, we’ll add you to our mailing list to receive future news and offers.

Today is #MyFavouriteRestaurant for #RestaurantWeek and we thought we’d share the Sauce teams favourite restaurants (we promise, no clients included!).

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Sam: Mine is The Wheelhouse in Falmouth. One of those you don’t want to share because you want to keep it all to yourself! Seafood caught on the day, served simply. Make sure you wear a hat!

Natalie B: A favourite of mine is Koba on Rathbone Place which I went to a few years back. Very memorable Korean food. Small restaurant and each table has a mini hot-plate grill over which the waiter cooks delicious marinated meats. A standout dish was their take on steak tartare which included Nashi pear, yum!

Hazel H: One of my favourite restaurants is the Sole Bay Fish Co in Southwold. Located in the middle of the harbour you can order different seafood platters, it is also bring your own so a nice beer or two from the Adnams brewery is a must!

Kerry: Ooo, that’s a difficult one but I guess it would have to be Salon, in the heart of Brixton Market. You get what you’re given, in the form of a set menu but it never fails to delight. Lush x 100.

Natalie D: One of my favourite restaurants in London is a small neighbourhood Italian restaurant in Balham called Buccis. The place always has a great atmosphere, the staff are really friendly and the food is delicious/ great value.  It’s like a mini Italy experience in South West London! 

Amy: One of my favourites is Bintang in Kentish Town. It’s a neighbourhood pan-asian restaurant (the Malaysian dishes are the best though). It’s a little shabby but the food is fantastic (pretty much everything comes spicy), cheap and best of all it’s BYO! They also have a hidden garden out, the Bear garden (no idea why!) where they get the BBQ going on a sunny day. It’s family run and the staff are so friendly, and it has been there 25 years. They’ve recently started doing take-away delivery too, making me very lazy as it’s around the corner from my house!

Claire: A favourite restaurant of mine is Yalla Yalla in Soho. Tucked away down a dingy- and slightly questionable- Soho street, it serves up some of the best Lebanese and Middle Eastern street food I’ve ever had. It’s tiny, with tables packed close together and you will no doubt have to queue to get in (or give up and go to their bigger site on Winsley Street) but luckily, you can order drinks on the street whilst you wait. Once in, the food is amazing- baba ghannouj, batata harra and soujoc are all dishes you must order- and tastes impeccably authentic and delicious. In fact, I think I’m overdue a visit…

Caroline: A definite favourite is Honey & Co. The Middle Eastern dishes are simple, but full of flavour. I still think about the Georgian spring lamb salad with plum sauce, tarragon and fennel salt I had the last time I was there. The restaurant is tiny, the atmosphere is buzzing and the passion for good food shown by husband and wife owners Itamar Srulovich and Sarit Packer is infectious.  

Anna: Jin Kichi is a cosy little restaurant in Hampstead serving amazing Japanese food in an informal, relaxed setting. Sit at the bar upstairs and watch the chefs at work, or grab a table in the basement and gorge on tempura, yakitori, sushi…

Louisa: Café St Honore in Edinburgh. It was my first proper restaurant experience as a young girl and I’ve been back for special occasions ever since. You feel like you’re in Paris, the menu features fabulous Scottish produce and there’s always a great buzzy atmosphere – who could ask for more?!

Kate: I am a massive fan of Nobu, although I have only been once, but it was for my 21st so I have lovely memories. Otherwise Askham Hall in Cumbria serves the most delicious local produce to an incredibly high standard.  

 

 

Lets get ready to Barbi! This week is the 18th National BBQ week. So lets go for the grill whatever the weather.

However in case you didn’t fancy the washing up, then here’s our guide to the best barbecue in London…

Big Easy – Covent Garden

The Bar-B-Q & Crabshack, cooking authentic, home-smoked meat the old-school way with wood, and time. Using 4 main BBQ guidelines to grill:

Texas Bar-B-Q: BEEF is king

Memphis Bar-B-Q: Seasoned Ribs and BBQ Buns

Carolina Bar-B-Q: Pulled, shredded or chopped Pork

Kansas City Bar-B-Q: The signiture is in the sauce

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Flesh & Buns

The Izakaya restaurant from Bone Daddies curator, Ross Shonan. Whether its a quick portion of Korean Wings or an entire suckling sharing pig you’re after, Flesh and Buns has the answer.

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Camino

At Camino, authenticity is more than just a word – its their passion! Exquisite tapas cuisine in 3 different locations, which means you’re never too far from a Camino!

Photo credit: Paul Winch-Furness

Their charcoal grills are imported from the Basque country, a region famous for producing some of the worlds best grilled food. Above, the Chuleton De buey cooked beautifully, topped with finely chopped chives for that extra ooomph!

 

Ember Yard

This is the 4th restaurant owned by Salt Yard Group and takes inspiration from both Spanish and Italian methods of cooking over charcoal.

 smoked basque beef burger LOW RES

We recommend the oak smoked Basque Beef burger with Tetilla and Chorizo ketchup. Fresh chilli pepper served, just add a portion of Iberico Pork Fat Chips and you’re good to go!

 

If you’re a real hard-core BBQ fan, why not visit Meatopia this September (Saturday 6th and Sunday 7th) at the Tabacco Docks.

London’s best BBQ food festival promises:

…Real Fire

…Nothing But The Best

… Ethically sourced meat

…Nose to Tail Treats

…The Best In Beverages

…Live Music and Entertainment

Participating restaurants include: Shake Shack, Tommi’s Burger Joint, Flesh & Buns, Duck & Waffle, FlatIron… to name a few.

Tempted? To buy your tickets and for more information, see here: http://meatopia.seetickets.com/event/meatopia/tobacco-dock/770097

 

Situated down Old Brompton Road- a stroll away from South Kensington tube- lies Sauce’s latest client, Yashin Ocean House. Not familiar? Well, you can be forgiven (though just this once) for not instantly recognising this discreet, understated restaurant: it doesn’t scream for attention (though it really should) and you could easily walk right past without noticing what lies within. A foolish thing to do if you ask me, and here’s why…

 

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We stepped inside and instantly greeted with a welcoming chorus from the staff; a tradition with every customer that walks in, making you feel instantly relaxed and ready to settle in for the night. We took our seats at the beautiful turquoise counter giving us the best view in the house, allowing us to take in the beautiful, spacious room. It is grand without being over-the-top, mixing elegance with just the right amount of quirkiness (A giant horse lampshade? Sure!) and of course, not forgetting what was right in front of our eyes: delicious fresh fish being delicately prepared by the chefs into miniature works of edible art. In case you haven’t worked it out from the name, Yashin Ocean House is based entirely on fish and seafood; offering fin to tail dining achievable only through the high skill and expertise of the Chef Patrons, Yasuhiro Mineno and Shinya Ikeda (ex-head chefs at Ubon by Nobu and Yumi respectively).

The idea is simple: it is recommended you each order two dishes from the different sections of the menu- small dishes, raw & carpaccio, and large dishes- and share within your party. All very good if you can restrain yourself to picking just two dishes each when- if like me- you were a party of two. Luckily my dinner guest and I have similar exquisite tastes so no need for a compromise, making ordering a breeze. Whilst we waited we had delicious appetisers thrust upon us (I say thrust like there was a hint of forcefulness; of course there wasn’t) including the deliciously warm squid ink bread and bite-size smoked mackerel with courgette. Just those little tasters were enough to truly whet our appetites. What to wash it down with? Why, sake of course. Poured in front of our eyes before we had time to object (because that would really happen).

Starting off what seemed to be a never ending parade of plates were some edamame beans with sea salt. Wonderfully salty and deliciously more-ish, I couldn’t stop myself; my first edamame experience was a great, wondrous one. I was only distracted from my new green friends by the Omakase sashimi platter which sneakily made its way in between both of us only to be greeted with an array of ooh’s and aah’s for it looked divine: bursting with colour and exuding freshness. And just when we thought it couldn’t get better did the ultimate novelty factor occur: the waitress poured water onto dry ice to create a large white fluffy cloud over the sashimi, blanketing our entire table space with a mystical fog. It’s safe to say I loved it, I think I even gave a tiny squeal (sorry, but novelty is everything in my books). The sashimi itself? Highlights included cuts of salmon and tuna and juicy large king prawns, all loaded with taste; from citrusy explosions to sweet, there was plenty of adventure for your taste buds.

 

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With not a hint of wasabi left on the platter, our plates were cleared making way for the next round. Before we knew it, two little Picasso plates were brought before us: on one the octopus, the other an arrangement of vegetables. The former was just the right side of chewy and full of taste; the latter almost too beautifully presented to eat. I say almost because we managed to polish off both plates effortlessly. The sign of a good order I do believe.

 

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Last up from our order came the Teriyaki Yellow Tail. I must confess, by this point we were stuffed- it would appear our eyes were bigger than our bellies- but being the foodie troopers we are, we powered through and showed conviction with every bite. And delicious the bites were. The Yellow Tail was a meatier fish offset perfectly with the sweetness of the teriyaki, filling us to the brim.

 

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I say brim, but you know there’s always room for a sweet treat. We settled on the three petit desserts: flavours of coffee, strawberry panna cotta and matcha green tea oozed from these little fancies. The perfect amount to satisfy our sweet tooth and polished off to perfection, of course.

 

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I couldn’t fault my experience at Yashin Ocean House. From the moment you step in till the moment you walk out the door you are shown a good time; the staff are friendly and polite, the food presented beautifully and each dish is an exciting culinary delight- what more could you really want?

 

Yashin Ocean House can be found at 117-119 Old Brompton Road, SW7 3RN

http://www.yashinocean.com/

Review and photographs by Claire Menary

@clairemenary

 

 

 

 

This week we’d like to make all you foodies out there aware of the fantastic events and offers that will be taking place during International Sherry Week (2nd – 8th of June) in London.

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Ametsa with Arzak Instruction

Michelin-starred Ametsa is the destination restaurant of choice to experience exquisite New Basque Cuisine, within the refined setting of The Halkin by COMO, a luxury boutique hotel in the heart of Belgravia, London.

To celebrate International Sherry week, the team behind this award winning restaurant are hosting an exclusive Sherry and Tapas tasting evening on Tuesday 3rd June at 18:30 – 20:30, led by Head sommelier Alvaro Prieto Martin. For just £30 per person, guests will enjoy five sherries with five accompanying tapas, as well as the opportunity to meet Ametsa’s head chef Sergio Sanz Blanco who will be on call to answer any food-related questions on the night.

Simply call 0207 333 1234 or email kim.wall@comohotels.com to book a place today!

Photo credit: Paul Winch-Furness

Bar Pepito

Bar Pepito, London’s first sherry bar (and birthplace of London’s sherry revolution) is proud to spread some sherry love in partnership with International Sherry Week. For one week only, they will be offering their superb Caminito de Pepito sherry and tapas pairing menu for just £25 per person. Take a journey through the different sherry styles with six exceptional sherries, each one perfectly matched with its own delicious tapa.

Simply Call 020 7841 7331 to book a place today!

BoBo’s Juicery was created to make incorporating good health into your daily diet as easy as possible and fun.  The positive feelings & health benefits of drinking organic cold pressed juice is endless & by cold pressing, the nutrients flood into your blood stream quickly giving you the boost & energy that you need.

 

BOBO NEW LOGO WITHOUT WORDING

 

Health Benefits of raw, organic juices

Heating food above 42 degrees can destroy nutrients and natural enzymes, we need these raw food enzymes to boost digestion and fight chronic disease. Those people who have converted to a raw food diet even if part of the time 1-2 days per week have found that it can help and often clear allergies, boost your immune system & memory, ease headaches and improve arthritis and diabetes.  Often people find that they lose weight on a raw food diet and the easiest way to do that is to incorporate one or two BoBo’s organic cold pressed juices into your day as a healthy snack.  The organic raw cold pressed juices are low in calories, fat, and sodium and high in important vitamins and minerals.

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You’ll also get nutritional perks. Most of what you eat will be high in vitamins, minerals and green juice in particular is full of chlorophyll. It’s also known that disease can’t thrive in an alkaline environment. Lucky for us, chlorophyll is both a potent oxygenator and helps alkalize our blood, it thus helps our bodies fight off disease. All these benefits direct effects on strengthening our immune system and enhancing overall energy levels and wellbeing.

For example the health benefits of drinking a BoBo’s Juicery Feels So Raw, cold pressed organic vegetable juice with no added fruits are:

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- Celery is great for the waist line & calms you down!

- Coriander regulates insulin levels & prevents water retention.

- Cucumber is a good source of B vitamins & aids a hangover or headache.

- Parsley keeps a healthy heart

- Romaine lettuce has more vitamin C than an orange!

- The green juice extracted from spinach loves fighting the toxins in cells.

 

Benefits of juice cleanses

Juice Cleanses can make you feel lighter. Nothing tastes as good as Bobo’s feels. It’s no bad thing to give our overworked and stressed digestive systems a rest from time to time. Try 1-3 days first and see how you go. You can at any time extend the cleanse according to your personal goal. The longer your detox the more noticeable and greater your results will be.. Don’t blame BoBo’s though if you find that your vitality is restored or that you wake up with glowing skin, clear eyes and a boosted immune system!

 

Why BoBo’s Juicery is different

- They use the most ethically sourced plastic bottle that limits the amount of toxins leaked into your system from drinking from plastic – annoying but true modern day fact!

- BoBo’s cold press our organic fruit & vegetables so your nutrients are not lost using heat. We use the only juicing machine approved by the cancer Gerson Institute. Remember non organic juice becomes a tasty glass of pesticides!

- All flavours have been approved by our nutritional therapist Susan Oaten who is also a Doctor.

 

If you’re liking what you’re reading and looking to inject some raw, organic juices into your life, why not try….

 

Carrot and Coconut Smoothie

People find that the juicing process is both messy & time consuming, so that is why BoBo’s Juicery do the hard work for you.  Smoothies take a little less energy and this smoothie is rich in Vitamin C, brilliant for tissue repair and building a strong body.  Cinnamon contains natural anti-inflammatory properties and the banana provides important potassium for cramping muscles.

3 organic carrots, peeled & chopped

1 banana (can be frozen)

200ml coconut milk if you prefer then you can substitute the coconut milk for: almond milk/brown rice milk/hemp milk/buckwheat milk

50ml filtered water

1 tsp cinnamon 

 

Where BoBo’s comes from…

All of the ingredients are organically grown at their gardens in Somerset or by selected organic farmers and picked by hand, ready to press. Where possible they use Soil Association Organic Certified producers. With the British climate some things are impossible to grow in the UK like Bananas! They use those in our smoothies and ask their friends in warmer climes to provide them.

BoBo’s try to source as much of our produce as possible within the M25 and constantly speaking with farmers & growers to create juices which are from sustainable sources with very little travelling time from pitchfork to bottle.

 

Where to find BoBo’s…

BoBo’s Juices can be purchased online or over the phone & delivered to your home or office throughout the UK.  £5 per juice, any combination of flavours, free delivery in Central London postcodes for a box of 6 juices & a small delivery charge outside of these postcodes.  Often customers get together with their friends at work so there is always a healthy juice or smoothie available in their fridge instead of reaching for a chocolate bar or croissant during the 4pm sugar rush. BoBo’s is also stocked at The Grocer on Elgin Crescent W11 and The Grocery on Kingsland Road, E2.  They have also ‘popped up’ in Marylebone & at Celestine Eleven in Shoreditch and will keep everyone posted on Instagram, Twitter and their website blog page for future events & stockists.

 

Thirteen of our lovely clients have each kindly offered a special prize giveaway. See details below, including the relevant links to enter:

Dirty Bones Kensington Hot Dogs

themenu-1hdrsldr-steak

The Strand Dining Rooms

Pont_Plage

LIMA London

kusmi and lov organic

Salt Yard

Goats Cheese, caramelised fig and rosemary breakfast wrap

Tommi's Burger Joint website

Cucina Asellina Assorted Meat Platter

Bobos_April_11 - website

Thailand The Cookbook

The New Angel Notting Hill

Enter now to be in with the chance of winning!

To enter this prize draw select the option below and fill in your details (terms and conditions apply):

 

Competitions

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This week we are proud to cheer on the talented head chef of Coq D’Argent, Mickael Weiss who is taking part in the Rajasthan Cycle Challenge in October this year cycling over 248 miles in just 5 days.

He will be one of the many chefs and tip foodie personalities including, Gizzi Erskine, Daniel Doherty. They aim to raise £100,000 for Action against Hunger, a charity organization which focuses on improving the nutritional well-being of children and their families for the long-term”.

It is regarded as a leading organisation striving to reduce child malnutrition, managing charitable programmes in “over 40 countries helping nearly seven million people each year.”

Please join us in supporting him to reach his goal and donate towards this fantastic cause.

Last weekend started nice and early, 5am to be precise. The Sauce team headed down to Saturday Kitchen where the lovely Elena Arzak was appearing for the first time, joined by world-class chefs Claude Bosi and Daniel Clifford. Elena demonstrated Langoustine Express steamed in a coffee machine before going head to head against the other chefs in the eggciting weekly egg challenge. If you missed Elena on Saturday the show is still available to view online here until 3rd May, 2014.

Elena Arzak Saturday kitchen

Following this,  Sauce were off to Big Easy Covent Garden for an exclusive gig with Jonny Lang. Following his sell out show at Shepherds Bush empire, Jonny performed an exclusive set for diners as they tucked into lobster, steak…

Jonny Lang at The Big Easy

and not forgetting those alcoholic Slushies.

Cocktails at the Big Easy

Saturday night saw our team head down to Flat Iron to take part in the first Global steak Symposium in association with Chowzter. The exclusive event, led by Mark Schatzker, saw Flat Iron’s Charlie Carroll prepare some of the the greatest steaks from around the world, which were then judged in a blind tasting.

After a tough tasting washed down with Beavertown Gamma Ray American pale ale the winner was announced…

The winning steak was Highland breed beef, over 30 months old, from Farmer Charles Ashbridge based in Yorkshire.

flat iron

No rest for the wicked as members of the team met up Sunday morning for the Hotelympia 10K run in aid of Springboard. Springboard is very close to the hearts of everyone here at Sauce. To find out more visit www.charity.springboard.uk.net

Despite 5am starts and a stomach full of steak the Sauce team did themselves proud with some amazing times!

Sauce Hotelympia 10k

Ahead of the World’s 50th Best Restaurant Awards, Sauce hosted a lunch event at LIMA London with acclaimed international chefs Virgilio Martinez and Mitsuhara Tsumura in the kitchen on Sunday afternoon. With a crème de la crème guest list including five chefs in the 50th Best, and a packed room of foodie favourites, the event was a success as the pisco sours flowed throughout the Nikkei eight course tasting menu.

LIMA London

Finishing on a high. Sunday evening saw the second Chowzter World’s Tastiest Fast Feasts Awards take place at London’s L’Anima Cafe to announce the winners of the world’s very best dishes. It was revealed that a simple Ceviche dish from the Chez Wong restaurant in Lima was the overall winner of ‘the tastiest item in the world’.

  • Tastiest Item in the World – Lima – Cebiche @Chez Wong
  • Best Pizza in the World – Brooklyn – Pizza Slice @ Di Fara Pizza 
  • Best Seafood Dish – Vancouver – Alaskan King Crab 5 Ways @ Dynasty
  • Best Vegetarian Dish – Paris – Falafel @ L’As du Falaffel 
  • Best Noodles – Bangkok – Pad Thai @ Pad Thai Thip Samai
  • Best Rice Dish – Singapore – Hainanese Chicken Rice @ Tian Tian
  • Best Sandwich – Seattle – Caribbean Roast Sandwich @ Paseo
  • Best Bird Dish – Hong Kong – Roast Goose @ Yat Lok 
  • Best Bakery Dish- London – Fried Jam Croissant @ Albion

To find out more about the winners visit the Chowzter website here.

Chowzter 2014

Follow us on Twitter and Instagram to see more images from the weekend events.

The 2014 World’s Tastiest Fast Feasts awards at L’Anima café, celebrating the best ‘fast feasts’ from around the globe and ‘real food eaten by real people’.

Attendees will include top food bloggers and foodies from around the globe.

The eight food categories are divided up into:

  • Pizza
  • Vegetarian
  • Rice
  • Tastiest Bird
  • Seafood
  • Noodles
  • Sandwich
  • Bakery

The five regional awards is divided up into:

  • Europe
  • North America
  • Latin America
  • Asia
  • Foodiest City

The awards ceremony reaches an enticing conclusion when the overall winner is decided amongst the 60 nominations, drawn from the above categories. We hope that fellow foodies in the industry are excited about the awards as much as we are!

 

We are all familiar with Cheese and Wine tasting but Cheese and Champagne was new to us. Here at Sauce we are massive fans of cheese and not surprisingly we love a glass of champers too so when we heard about this event at Launceston Place we had to give it a go.

menu

Whilst seated Head Sommelier Agustine Trapero explained how himself and the rest of the teams spent countless hours trying and testing a number of different combinations to find the perfect matches, which they assured us wasn’t as fun as it sounded. Each combination worked really well, with a variety of complex flavours and notes. The majority of the room said that the last pairing of Sanger Louise Eugénie with Fourme d’Ambert with caramelised sour dough galette

Launceston Place

To keep up to date with the latest news and events from Launceston Places follow @LauncestonPlace on Twitter.

To celebrate the digital launch of The Art of the Restaurateur by Nicholas Lander, we caught up with the Financial Times’ restaurant correspondent and former owner of L’Escargot to discuss sake, dating, and his experiences in the industry over the last 30 years.

And for those who have yet to enjoy Nick’s fascinating book, Phaidon have given us five copies to give away with all the entry details at the end of our interview.

In your many years as an insider in the restaurant scene, what do you enjoy so much about dining out?

Well I’m naturally greedy and in fact I don’t think you can be in the industry for so long without being so. I love the fact that all aspects of human life is there and I also love simply walking by, looking at a menu, then dining out there. I’ve been in the business for so long yet every meal is an opportunity to learn a little bit more about the fascinating business.

nick

The Art of the Restaurateur is now available as an iBook for the first time.Your book is engaging in its style and varied in the types of restaurateurs you interview. What are restaurateurs like in person and are there particular traits you notice that make them successful? 

The restaurateurs I chose were varied in type and that’s why I chose them. They are also the ones I admire the most in my profession. I think that there are three things that unite them, which is the love of food, wine and fellow human beings. But what makes them so exciting, which I realized after writing the book, is that each of them were so honest and they were fully prepared to talk about their failures as well their successes.

I don’t think that there is another such group of professionals – can you imagine being in a room of 20 bankers, lawyers and surgeons and asking to talk about their failures? They would say: “No, thank you very much.” However all the restaurateurs would delve into where things went wrong just as much as where things went right. And that was simply amazing.

When you were a restaurateur yourself, what were the challenging aspects?

Well it was a huge building, 5,500 square feet on 5 floors so physically it was hugely demanding. We now take the internet, digital printing and all that kind of stuff for granted as back then it was incredibly difficult and slow. We used to try and print the specials of the day, but it just took us such a long time and you were clipping things on to the menu with a little paper clip, which now seems 200 years out of date.

Those were the kind of practical things, but the biggest challenge was that the whole restaurant industry was so much smaller. There weren’t that many suppliers of very good fruit and veg or very good fish for that matter and you had to work much harder to cultivate them. At the same time the level of knowledge of cuisine amongst customers was not what it is today – television has done an extraordinary job.

We were just in the beginning of it, but the biggest influence by far for anyone who worked in the business in those days was France. The French had a very set way of how things should be done. French chefs were pretty inflexible and French waiting staff equally so.

There wasn’t this huge influx of young people from all over the world that we’ve seen over the last 10-15 years, which makes going out to restaurants now so much more diverse and innovative. For example, recently I’ve been looked after by Aussie and Kiwi chefs, many Spanish waiters and all of which makes things not only more diverse for the customer, but also breaks down the rigidity that the French had had presided on so many of the restaurants.

In 1981, we were one of the very first English restaurateurs and also one of the few that printed their menu in English. In those days if you wanted to be taken seriously it had to be French.

And the rewarding aspects?

Well I would say witnessing the pleasure that people gain in restaurants, which is just marvellous. People celebrating, singing and being jolly. We used to see that on an enormous scale. For me personally, it’s the bringing the building back to life again. Because when I saw it first in 1980, it was in a terrible terrible state and within two years it was packed and serving 400 customers a day. That was really wonderful.

What are the main differences in the restaurant scene now compared to the past?

One of things that stand out is the level of customer knowledge because back then, 35-40 years ago, you were really an exception to the rule if you were interested in food and wine. Now it’s an exception to the rule if you’re not.

I think that’s the fundamental difference and that has so many positive effects. As demand increases the level of knowledge and sophistication among the waiting staff increases and so does the competition and that produces induced restaurateurs who innovate and try harder and harder and harder. My son is a restaurateur in the Quality Chop House, and I sometimes watch what he does and he is miles ahead of what I was doing in the same stage of our careers.

What kind of new trends are there in the restaurant scene and which ones excite you?

Well it’s hard to imagine that we’re going to discover any more types or styles of cuisines or finding anything else undiscovered. I think almost everything is now in London. I really don’t think I can predict what can be around the corner. I think the biggest change is going to be in the style of service and it’s going to be very interesting because restaurateurs are finding that labour costs are going up, customers are finding less disposable time and so there’s going to be some interesting changes in the design and the layout of restaurants, where there will be more people served very well, but in a shorter space of time.

With so many new types of cuisines entering the London restaurant scene, there are also many different types of beverages. Besides wine what drinks have you taken a liking into?

Well I love sake. With its history, it goes with Japanese food that I also love.

So yes that’s the one that really excites me. You know if I wasn’t married to a wine writer I would spend more time drinking sake.

In light of recent programs on restaurant management, how important is service for a restaurant?

Well it’s the thing. There’s no excuse for bad cooking but it’s the way that you’re looked after that makes the difference between a good meal, a great meal and an unforgettable meal.

It’s what distinguishes restaurants as a form of entertainment. For example, when you go to the theatre or cinema, there’s no interaction, everything is finished and sealed, but in a restaurant the interaction goes on all the time and that’s why it’s so important that you’re looked after and somebody takes care of you while you’re sitting down and having a good time.

And finally, if you had to choose which restaurant in London would you suggest your readers to take their dates out to?

Well ooph, gosh it’s been 34 years since I went on my last date.  So I’m a little rusty on that front. One of the problems with finding restaurants in London is that there’s so much choice and you owe it to yourself to give a few minutes thought on where exactly you want to go. Also if you’re going out on a date there’s no point going somewhere you can’t talk or have a style of food that one of you don’t enjoy. So its really worth standing back and to really think where you’ll both have a good time; perhaps find common ground before you go on a date because if you do then you’re more than likely to have a great evening.

Through profiles of twenty of the world’s leading restaurateurs, Lander shares what it takes to create a successful restaurant including finding the right location, deciding what kind of food to serve and hiring the best chef.

To be in with a chance of winning one of five digital copies of the book, simply email digital@phaidon.com with ‘Sauce Competition’ in the title, along with your full name.

Competition closes: 12.00 (GMT) Friday 9th May.

This eBook is available for exclusively iPhone and iPad on iBooks

With the London Marathon taking place this Sunday 13th April, a number of restaurants in London have created ‘one-off’ offers for competitors.

Any marathon runners who show their medal at Bonnie Gull Seafood Shack will receive ‘The Marathon’ cocktail for free.

The cocktail is based on the original ‘Marathon’ Snickers bar with: Frangelico, white cacao liqueur, lemon, chocolate bitters & slice of Snickers.

 

Marathon cocktails

Shake Shack  in Covent Garden is also offering guests who show their marathon medals a complimentary scoop of their daily custard.

 

Marathon custar

Finally, the team behind BBC Sport have created a list of ’10 top tips to help you complete the London Marathon’ – which is most definitely worth a read!

 

 

 

 

In light of Chowzter’s The Tastiest Feast 2014 Awards we interviewed Mark Schatzker, a steak enthusiast with a fascinating new book devoted to steaks from all over the globe.

 

539w copy

 

When dining, what do you look for in a steak?

I look for a steak that is good, as they say, in and of itself.  I’m not looking for a good sauce, a good rub, or artistic plating.  I care about tenderness and juiciness, but the main thing I’m after is flavour.

 

How do you like your steak restaurants to be?

I don’t care.  I prefer a restaurant that is pleasant – not too loud, too dark, uncomfortable seats, poor service, and so forth.  But like love, a good steak can happen anywhere.

 

At what point did you realize that you were a steak enthusiast?

I suppose the realization was gradual.  When I was in my teens, my dad and I would go up to the family cottage (that’s what we call a cabin next to a lake) for a weekend and there would be a discussion about what cut we were going to get, how thick and all that.  I traveled to South America in my early 20s, and eating superb steak featured prominently in that adventure.  But I probably didn’t fully realize I was an enthusiast until I began writing about steak.  Part of the problem is that there isn’t an organized body of enthusiasts, as you have with wine or cheese.  That’s changed quite a bit in the last decade or so.  But back when I first got interested in steak, asking questions about things like breed and feed marked you as an eccentric.

 

If you had to name your top five foodie cities, what would they be?

That’s a tough one.  We often think of cities as the places to go for great food, largely because you find the loudest voices in cities as well as the most expensive restaurants.  My advice is to be wary of loud voices and expensive restaurants.  But I will say this: Two of my favorite countries to eat in are Italy and Mexico, and in both countries the best gastronomic experiences – at least for me – have never been in the big cities.

 

In comparison to the US, what do you like about the London restaurant scene?

People in the US always talk about a new restaurant as a “concept”.  There’s a sense of contrivance to it, as though they’re trying to hit upon the next big thing.  I lived in London for two years and what I loved most was that chefs seemed to be speaking more from the heart.  They were sharing what they thought was good.

 

High-quality steaks are one of the growing trends in the London restaurant scene.  What kind of new trends are you interested in?

Since the steak book I have become extremely interested in how and why food is flavorful (This is what my next book is about, which will be published in about a year.)  That isn’t exactly trendy, and I’m not sure it ever will be.  I don’t care.  I find myself becoming more and more disillusioned by the whole idea of trends.  For example, hay oil got trendy a couple years back.  Now you don’t hear much about hay oil (at least in Toronto).  Why is that?  If hay oil tasted good two years ago, shouldn’t it taste good now?  Or were we all just pretending it tasted good two years ago?  I recognize that, as with all things, food is subject to fashions that come and go.  But I really wish the people who write about food would devote more attention to how food tastes, and why, than whether or not it’s hot or trendy.  Which brings me back to the question of high quality steaks. I desperately hope this is not a trend.  I hope it is an end to the long dark age of steak mediocrity.

 

What were the most surprising things you learnt while writing your new book; Steak: One Man’s Search for the World’s Tastiest Piece of Beef?

A) That most of the world is eating mediocre steak.  B) That most steak enthusiasts know very little about the meat they love – they’re rolling the dice every time they eat steak.  C) That outside of Japan, the beef industry doesn’t much care about quality.

 

The steakhouse culture in UK is very much still growing in the UK.  What kind of drinks go well with steaks besides red wine?

Drinks that contain alcohol.

Seriously, I would advise that people stay away from sweet drinks.  But I don’t like sweet drinks, even without steak.  Acidity is seen as good because it cuts the fat.  But there’s a danger there.  Good wine can enable a bad steak.  A lot of steaks, especially here in North America, are fatty and tender and have no flavor.  A steak like that doesn’t have much to recommend it.  But if you take a bite of a steak like that, then cut the fat with a sip of Barolo, the interplay of fat and acid tells its own little story.  This is the very model followed by many steakhouses – serve people crappy tenderloin bathed in butter with a decent red and everyone will think the food was good.  My own preference, when it comes to a great steak, is a more subtle red, like a good Burgundy.  The problem is I can’t afford as much good Burgundy as I would like.  Donations are welcome.

 

You’re coming to London to lead the world’s first steak symposium on April 26th.  What will the event involve and what will you hope will be the outcome?

I’m going to be delivering a talk about where flavor comes from in beef, and how steak lovers should think about flavor.  There is also going to be a a steak tasting.

 

Finally what was the best steak you’ve ever had?

Impossible to answer.  It’s like asking which of my three children I like best.  I have had a handful of steaks in my life that have nearly scarred me they’ve been so good.  Doesn’t happen often.  And then when it does happen, you run out trying to find it again but never seem to until eventually you begin doubting that steak ever was that good.  And then – blammo! – it happens again.  The last extraordinary steak I had was in Calistoga, California, with my friend Douglas Hayes.  The steak was sent from Alderspring Ranch, in Idaho, which I wrote about in the book.  I hadn’t had an Alderspring steak in quite some time, because it’s hard to get them over the border into Canada.

Steak-1

 

Steak: One Man’s Search for the World’s Tastiest Piece of Beef can now be purchased in the UK on Amazon.

This week we are showcasing the best pubs and bars to watch the rivalry that dates back all the way to 1829.  Cambridge have taken a lead in recent years, but who knows who will win this year?  The race starts at 5:55pm, but we recommend heading to the pubs and bars around 4pm as droves of crowds will be heading to the river to catch a glimpse of the action.

 

Starting Point: Duke’s Head

One of the granddaddies of pubs along the Thames – been around for over a 150 years.  They are more than ready for the boat race with live bands and DJs.

London Boat Race 2014

 

 1/3rds of the race:  The Crabtree

Superb gastro-pub, BBQs, beautiful victorian setting and a wide-array of fantastic beers and ales to get the crowd going.

The_Crabtree_Pub_(C-A)_638_479_c1

 

Almost There: Ye White Hart

Well stocked Young pub with a lot of room for boat race supported, if you can get there early enough they also have fantastic Sunday roasts so you can be ready to cheer the rowers on.

the-2013-bny-mellon-boat-race-medium

 

End point: The Ship

 Another marvel of a building also dating back to 1781 with great pub food and atmosphere; if you want to witness the last deciding spurt of the race then this is the place to be.

London Boat Race 2014

Busaba Eathai are collaborating with Fairground to create a Thai New Year Songkran Festival in the heart of London’s East End on Sunday 13th April 2014. Entrance to the event is free.

When – Sunday 13th April, 2014. 12pm to 11pm
Where - Fairground, 260-264 Kingsland Road, E8 4DG
Tickets – Free event, just turn up on the day
Food offering – Selection of new Busaba dishes following Executive Chef Jude Sangsida’s recent month long trip to Thailand
Don’t miss – CookThai classes led by wok master Hasham Daud
What to expect – “The Busaba Songkran pop up will look like a ‘deconstructed’ version of Busaba. Many of the elements familiar to our loyal customers will still be there, but people should expect something fun and quite different.” Development Director Joel Falconer
Hashtag  - #BusabaSongkran

What is ‘Songkran’

Executive Chef Jude Sangsida explained “Songkran is a time to renew, refresh and cleanse. Part of that is water, so in Thailand we have a big water fight! It’s humid and steamy, we find the nearest bucket or buy water pistols and go out into the streets and play.”As water fights in London during April are best avoided, Chef Jude has been busy developing new dishes to commemorate Songkran.

busaba eathai

The team at Busaba are very excited to work with Fairground on the opening weekend of the new venue, from Street Feast founder Dominic Cools-Lartigue that will quickly become a staple of the London summer scene. Busaba Eathai will be joined by Andy Oliver’s Som Saa and Yum Jungle in the Songkran Thai takeover of Fairground.

Songkran Busaba Eathai

Busaba Eathai’s Songkran Festival will be on Sunday 13th April 2014 at Fairground.
Entrance to the event is free.

Address: Fairground, 260-264 Kingsland Road, E8 4DG.
Operating hours: 12pm to 11pm
www.busaba.com
@busabaeathai
facebook.com/busabaeathai
#BusabaSongkran

 

Irish Fries at Shake Shack, Covent Garden

ss_irish-fries_2

Shake Shack Covent Garden is offering a special new Shake Shack dish: ‘When Irish Fries are Smiling’ – fries smothered in horseradish sour cream, scallions (spring onions) and crispy Wiltshire cured smoked bacon (£4). For those who wish to accompany their Irish fries with a ShackMeister Ale, Shake Shack is giving away St. Paddy’s Day Shack branded Steins to take home with you as part of the St Patrick’s Day promotion (£10).

  Continue reading

Thursday 20th March is the first day of Spring – and the first day the Sign of The Don will serve breakfast at its newly-opened  bar and bistro in St Swithins Lane, London.

Aimed at City workers arriving from both Cannon Street and Bank Stations the menu will feature a range of dishes for hungry commuters from a Breakfast Club Sandwich, to a Lobster Omelette plus a selection of bespoke Vegetable smoothies and own-baked croissants and pastries for the not so hungry.

Fully-licensed for those who want to kickstart Spring with a Buck’s Fizz or a glass of bubbles ,The Sign of The Don will serve breakfast from 7.30 am till 11 am. Continue reading

We are pleased to announce that the Chowzter Awards are back for 2014 and are even bigger than last year.

If you want the inside tip of where to unearth the best dishes in any city around the world in 2014, then the Chowzter Awards have been devised to help you. Taking place at the L’Anima Cafe in London on 27th April, The World’s Tastiest Fast Feasts awards will reveal a list of the best dishes in the world as selected by top food experts from around the globe.  Passionate foodies and bloggers have been handpicked from over 100 locations worldwide and asked to nominate what they consider to be the must-try dishes in their city in a range of categories including pizzas, noodles, veggie and more. Check out this year’s full Chief Chowzter list here.

For further information and to see who won awards in 2013 please visit the website here.  

Valentine’s Day is fast approaching and here at Sauce we’re excited to announce what our clients will be doing to celebrate the special day. Here’s our tips for the special day….

Bespoke Valentine’s Day menu at Michelin starred restaurant Launceston Place

Chef's Office

Head chef, Tim Allen from Launceston Place, will be creating a bespoke menu for one couple this Valentine’s Day. Upon booking, the couple will have the opportunity to have their ultimate menu created, featuring their most desired dishes and favourite foods. In addition, Launceston Place’s head sommelier will choose the perfect accompanying aperitif and wines to complement the bespoke menu. This unique experience is one of London’s most lavish ways to spoil your other half this Valentine’s Day. For more information or to book this bespoke experience (min spend £500) contact 020 7937 6912 or email RuthContinue reading

ferranadria-1

elBulli 2005-2011

“A collection of some of the most innovative and influential recipes over the last decade by one of the greatest chefs in our history.” Heston Blumenthal, The Fat Duck

elBulli 2005-2011 is a catalogue raisonné of elBulli, which was widely regarded as the world’s best restaurant until its closure in 2011. Having held three Michelin stars from 1997 to 2011, and regularly being voted ‘World’s Best Restaurant’, elBulli was at the very forefront of the culinary scene when Ferran Adrià became sole head chef in 1987. The restaurant only opened for six months every year and despite nearly two million annual requests for tables, it could only accommodate 8,000 diners each season. Adrià and his team spent the rest of the year developing a completely new menu for the next season. Hours of development work went into the creation of each spectacular dish at the purpose-built elBulli workshop in Barcelona, and the gastronomic innovations of the creative team have since influenced restaurants and chefs around the world. Continue reading

Last week,  The Telegraph released their Top 10 food accounts to follow in 2014. Whilst the accounts are filled with fantastic food pictures, most were taken by those out of the UK.

As lovers of food and Instagram, we thought we’d list some of our favourite foodies capturing restaurants, bars and hotels across London and beyond that you should be following in 2014.

 

1. @charlala

‘Eatin’ and picture-takin’ around London’. A natural photographer where food often takes centre stage in her self titled blog.

@charlala

2. @clerkenwellboyec1

King of the collage. Beer lover. Wine drinker. Food eater. London tweeter.

@clerkenwellboyec1

3. @davidgriffen

Located in South West England, David’s a professional food photographer and leading expert in ‘photography for food blogs’ and ‘food photography for social media’. In 2013, we worked with David on a Mobile Photography Masterclass at Michelin-starred Lima.

@davidgriffen

4. @eatlikeagirl

Niamh Sheilds loves to cook, eat and write about it and as with all great blogs, comes great photography and eatlikeagirl.com is certainly no exception.

@eatlikeagirl

5. @mondomulia

An ‘Italian living in London’ who loves brunches, coffees and taking idyllic photos of her travels. Guilia started her blog in late 2011 as a way of improving her food photography and baking skills and we certainly enjoy admiring her work.

@mondomulia

6. @nathanoutlaw

One of a growing number of chefs on Instagram, follow Nathan’s Instagram for an insight into his culinary creations, daily happenings and beautiful surroundings.

@nathanoutlaw

7. @paulwf

Paul is a professional food and drink photographer based in London and his meaty adventures are ones to follow in 2014.

@paulwf

8. @rosielondoner

Rosie is the author of a lifestyle blog ‘bursting with food, travel, fashion and adventures’. It is no wonder she has such a huge following when she posts delicious photos of new creative dishes… dig in!

@rosielondoner

9. @theboywhobakes

Following Edd Kimber’s British Bake Off win in 2010 he has had a whirlwind foodie journey. We think he’s one to definitely keep up to speed with his regular recipes, tips and creations.

@theboywhobakes

10. @topwithcinnamon

Izzy Hossack, aged 17, learnt to bake from her American-Italian mother’s hand written, family recipes. In keeping with original style, her food based photographs are natural, simple and inspiring.

@topwithcinnamon

 

 

11. @wilkes888

London based food and drink-o-phile‘. Trawling through the London pop-up and street food scene: tasting, drinking and guiding loyal followers on the latest London trends. Wilkes is our 11th Instagramer to watch. A friend of Sauce, read Wilkes review of our Mobile Phone Photography masterclass here.

 

@wilkes888

 

So who did we miss? Is there a foodies Instagrammer we should be following? Let us know on Twitter and we’ll add out favourites to the list.

And you can follow Sauce on Instagram here.

Welcome to the New Year! We’d also like to welcome you to 5 London openings in 2014 we think you have to know about…

Big Easy, Covent Garden

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London’s Chelsea institution, Big Easy Bar.B.Q & Crabshack will open a new restaurant in Maiden Lane in February 2014. Taking inspiration from its King’s Road sibling it will offer a serious evolution of the beloved ‘crabshack’ in a more urban West End setting. The new venue will provide the most authentic, American fresh-smoked Bar.B.Q, seafood, cocktail and drinks offer in the UK. Continue reading

 

 

 

Foodcycle, an award winning charity founded in 2008, is hosting a Mardi Gras themed fundraising dinner on the 27th February at the Carpenters Hall. The charity has taken inspiration from its main aim, to provide nutritious meals for people in need from supermarket surplus, and given it a creative twist by enlisting a selection of Michelin starred chefs to cook a seven course meal using only surplus ingredients.

Mardi Gras, otherwise known as ‘Fat Tuesday’, is a carnival known for its vibrant colours, music and food. To reflect this, the night will incorporate these factors and feature Mardi Gras inspired music, live comedy and even a Mardi Gras dress code (or lounge suits for the less adventurous types).

The chefs taking part include the following: Salt Yard’s Ben Tish, Foodcycle patron Giorgio Locatelli, Cyrus Todiwala OBE, Anna Hansen MBE, Claude Bosi, and Bruce Poole. There will also be one mystery chef whose identity will only be revealed on the night.

To quote Locatelli: ‘In this day and age throwing food away is madness, especially when some don’t have enough to eat and we have the means and technology to recycle and put leftovers to good use’.

Go to Grubclub to purchase a ticket(£180 a piece or £1,200 for a table of eight) and have a wonderful evening and help tackle food poverty in communities across the UK.

New Year’s Eve is creeping up on us and reservations are quickly getting harder to come by. So, now is the time to decide where you want to see in 2014!

Here at Sauce we have compiled a list for you to mull over and help with your decision (aren’t we nice).

Min-Jiang-Restaurant-2013-8@gallerymain

Min Jiang is serving an exciting five course lavish banquet for New Year’s Eve. Enjoy this fine-dining Chinese experience along with its with stunning views over London (there will be party hats, crackers and novelties for all). Highlights on the menu include the legendary wood-fired Beijing Duck and the Yellow Bean Alaskan King Crab.  Click here to book.

 Location: Royal Garden Hotel, 2-24 Kensington High Street | London W8 4PT |020 7361 1988 |High Street Kensington  | £160

British seafood restaurant, Kensington Place, is open for dinner on New Year’s Eve where head chef Dan Loftin has created a menu with a delectable choice of fish and meats.

 Starting with an amuse bouche, dinner guests will be served a three-course dinner, followed with coffee and petit fours to finish. The menu boasts dishes including palace garden smoked salmon, cream cheese, toasted crumpet and caviar, followed by roast fillet of beef, truffled potato purée, Jerusalem artichoke and wild mushrooms.  Yum. Click here to book.

Location: Kensington Place, 201 Kensington Church St | London W8 7LX | 020 7727 3184| Notting Hill Gate | £60

Hutong

Experience the diverse cuisines of Northern China at Hutong with a specially created nine course menu and take in the stunning views from the 33rd floor of The Shard. For those wanting a lighter meal, seats can be also be reserved to have canapés and a glass of champagne at the bar. This is an ideal spot to see some traditional Chinese entertainment, watch the midnight fireworks, and dance away to the DJ until 3am. Click here to book.

Location: Level 33 The Shard, 31 St Thomas St | London SE1 9RY | 020 3011 1257 | London Bridge tube station |£245 or £55 for Bar

Skylon Bar

Celebrate with glitz and glamour at Skylon‘s gala dinner, where you can enjoy a luxurious tasting menu (vegetarian menu also available) and views of London’s fireworks from the Royal Festival Hall’s outdoor terrace as Big Ben strikes midnight. With live music from The Urban Soul Orchestra you will no doubt be dancing until it shuts at 2am. Click here to book.

Location: Royal Festival Hall  | London SE1 8XX   |020 7654 7800  | Waterloo or Embankment tube station | £265 

Giovanni Room

Quaglino will be hosting a celebratory night consisting of two differently priced sittings.   There will be a DJ, with dinner guests at the main slot having the pleasure of listening to Ticklers Big Band while sipping on a glass of Champagne as the new year rolls in. Highlights of the menu include the 7 hour braised iberico pork with apple cider & salsify, as well as the vegetarian porcini & chestnut royal with parmesan sauce & tarragonp earls. Private dining rooms are also available, namely the Giovanni room (pictured above) and the larger Prince of Wales room. Click here to book.

Location:16 Bury Street  | London SW1Y 6AJ | 020 7930 6767| London Bridge tube station | £55 early sitting, £135 main, £30 at the bar

 Butlers Wharf Chop House opens its doors for New Year’s Eve, serving a delicious three course meal and the option to enjoy a unique dinner and boat cruise, including champagne. This is the perfect way to see in the New Year if the extravagant fireworks are your thing as you will be located just by Westminster Bridge! Click here to book.

Location: 36e Shad Thames | London SE1 2YE | 020 7403 3403| Tower Hill tube station | £200 for cruise, £80 for dinner at the restaurant

We hope this helps!

We are looking for a talented and experienced Account Executive to join our agency at a very exciting time. We want someone creative, tenacious and hard-working, whose passion for restaurants and food & drink is matched with their passion for PR. At Sauce we have a wonderful nurturing team and offer fantastic career prospects. We are proud to have an exciting portfolio of clients and are one of the most highly respected food & drink PR and Marketing agencies. Our agency is busy and fast paced so you would be expected to hit the ground running. If this sounds of interest, or for more information, please contact info@saucecommunications.com.

 

Christmas season is now in full swing, and with just a couple of weeks left at work, there are events popping up (quite literally) all over the place.

How are you meant to figure out which ones to pick and which restaurants to visit when there are so many to choose from? Well let Sauce give you a helping hand…

1. Christmas Pudding Race

Christmas Pudding Race

If you find yourself in Covent garden tomorrow morning then the Christmas pudding race is a must. As the name suggests, the participants of this event have to quite literally balance a Christmas pudding on a plate, but to add to the fun, they are festively dressed. All the money raised goes to Cancer research UK. The official ‘Royal’ opening is at 11.45 but the grand final sprint doesn’t take place until an hour after that so rock up when you like and enjoy the charity raising antics.

Details: 7th December | Covent Garden Market, Covent Garden Piazza, WC2E 8RF | Free to watch!

2. Lodge D’Argent

Lodge D'Argent

In the mood for thick animal-skin blankets, antique skis, fondue and a selection of special hot cocktails? Then venture up to the rooftop restaurant Coq d’Argent which has transformed its terrace into a chalet-inspired winter wonderland aptly named ‘Lodge d’Argent’. Here at Sauce we think it is the perfect escape in the heart of the city, probably due to the fact that there are miniature polar bears tucked inside some the snow globe style jars on the table.

If you post your favorite #LodgeDArgent moments on Facebook and Twitter you will also have a chance to win amazing prizes like complimentary après work cocktails and nibbles for two.

Details: Now until the end of February | Coq D’Argent 1 Poultry, London EC2R 8EJ

3. Skylodge

Skylodge

Another rooftop option (aren’t they great) is Platterform’s new space, the Skylodge, which is inspired by the wilderness of the Pacific Northwest. Here, a Hackney Hothouse has been transformed into a cosy heated rooftop lodge equipped with a series of heated dining booths and sofas around a fire. Events are being run throughout December, ranging from experiential cinema nights to festive feasting evenings where you can toast your own rocky mountain marshmallows. If that isn’t enough to tempt you then lest not forget the array of vibrant characters that you will meet inside (examples above!)

Details: 14th November onwards | Hothouse Rooftop, Martello Street, London E8 3QW | £20

4. Bluebird Ice-rink

Bluebird Ice rink

Bluebird has teamed up with Belvedere vodka, to bring a festive ice rink to the courtyard over the winter months – but for one night only, the rink is being transformed into a roller disco extravaganza! The 80s inspired, neon clad event will take place on Wednesday 11th December and you would be crazy to miss it.

Kicking off at 7pm, guests will have two hours to maneuver their way across the dance floor, and plenty of time to indulge in a Belvedere cocktail or two. The partnership with Bluebird marks the re-introduction of (BELVEDERE)RED, a Special Edition bottle that will raise proceeds for The Global Fund, fighting HIV/AIDS in Africa.

Details: 11th December | Bluebird, 350 King’s Road, London SW3 5UU | £20

5. The Sign of The Don

If you want to celebrate winter in style then here is an insider’s tip from us at Sauce. The new City bistro and bar, The Sign of The Don, is offering guests a Magnum of Laurent Perrier champagne for the same price of a bottle right now, saving you a massive £44. The offer is available in the bar from 5-6pm Monday to Friday but only until the 20th so get down there quick!

Details: Now until 20th December | 21 St Swithins Lane, City of London, EC4N 8AD

Haiyan Aid is the project set up by The Clove Club and it’s aim is to help those affected by the Haiyan Typhoon. There are currently over 9 million people  affected by the disaster, with many struggling to survive without basic amenities.

Haiyan Aid has chosen to support and donate to the Disasters Emergency Committee as it is a group that brings the 14 main UK aid agencies together during times of crisis.

Here at Sauce we have created a series of eBay auctions, with an amazing selection of prizes donated by our clients and a host of other restaurants in The City. ALL the money raised is going directly to DEC Haiyan Typhoon Fund.

Current auctions have been donated by (click on the name and it will take you straight to the auction): OrreryFish Market, SaturelleSartoriaPaternosterKensington PlaceShake ShackJoe AllenAmetsaSpice marketLaunceston placeHutongDehesaThe HalkinSplendiferousSalt Yard, Le Pont, Lima, Flesh & Buns, Bone DaddiesOpera Tavern, Min JiangTommi’s Burger Joint and The River Café

We are continuing to add to this list as more clients offer incredibly generous prizes, take a look here to see the full list of all the current auctions. The final few auctions will go live tomorrow evening, so be sure to keep checking as we have some exciting new donations!

To raise as much money as possible we have arranged that all auctions will end at 8pm on Monday 25th November. Happy bidding!

We are all incredibly passionate about the cause, we’d love for you to share this with your friends, family and colleagues so that we can raise as much as possible.

This week, Sauce HQ travelled west to the Berkshire countryside, to one of Exclusive Hotels beautiful destinations, The Royal Berkshire.

Fuelled by sweets (from the amazing sweet treats counter!) and topped up with a lovely lunch and glass of fizz, we set out on a day of brainstorming, fact finding and lots of laughter. We thought we’d share a few of our favourite moments with you.

Meet the Saucettes (Sam was taking the photo!)…

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Introducing.. British Sausage Week!

British Sausage Week is a ‘celebration of the taste, quality and diversity of the traditional pork sausage’ and has run this year from the 4th to the 10th of November. If your keen to get involved then we’ve created a small pick of some of London’s great sausage destinations.

Shake Shack

Born in New York City’s Madison Square Park in 2004, Shake Shack is notorious for its quality burgers, flat- top dogs, frozen custard, beer, wine and more. With their first UK venture located in the heart of Covent Garden, it is a great stop-off point. We highly recommend their ShackMeister Sausage; ‘Sillfield Farm Cumberland pork sausage topped with cheese sauce and crispy ShackMeister Ale-marinated shallots’, the perfect Saturday night treat!

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September was a celebratory month for the restaurant industry, and a happy time for so many of our clients. In the past few weeks, some of the most important awards of the foodie world have been announced, and we are delighted to see our clients in the mix of winners!

We are proud to announce that four of our clients were recently awarded one star status in the 2014 Michelin Guide for the UK & Ireland. LIMA, Social Eating House, Ametsa and Angler at South Place Hotel, have each been awarded the accolade for the first time. An additional six clients, Pollen Street Social, Benares, Launceston Place, Texture, The Pass at South Lodge Hotel, The Bybrook at The Manor House, demonstrated their continued excellence in hospitality, by retaining their one star status. Michael Wignall at The Latymer, retains two stars.

On the same day, September 26th, the AA announced the latest Rosettes Awards granted to the establishments demonstrating mastery and excellence in their field. The Latymer at Pennyhill Park Hotel & Spa remains with five rosettes status, while Pollen Street Social and The Pass at South Lodge retain four. Texture, Ming Jiang, Avenue at Lainston House Hotel, Ametsa and Stoke Park received three stars this year. Exciting brand new stars went to Launceston Place, with four stars and Social Eating House, with three.

Monday night (7th October) was the 2013 Restaurant Magazine National Restaurant Awards, where 150 industry leaders cast their votes and selected 100 best places to eat out in the UK. Seven of the 100 Best of 2013 have landed in our clients’ hands. Pollen Street Social and Social Eating House by Jason Atherton, The Latymer by Michael Wignall, Bone Daddies, LIMA, Hutong and The Pass at South Lodge Hotel have been recognised by the judging panel and shortlisted as crème de la crème of the UK eateries.

Pollen Street Social  and Social Eating House by Jason Atherton- both a Michelin Star, AA 4 star and 100 Best Restaurant Award recipients.

 

LIMA is celebrating first Michelin star and a title of one of the 100 Best Restaurants in 2013.

 

 

Michael Wignall, Head Chef of The Latymer at Pennyhill Park Hotel can also count 2013 as a successful year: awarded as one of the 100 best restaurants in the UK, while retaining two Michelin stars and AA 5 rosettes!

 

 

South Lodge Hotel Head Chef Matt Gillan has received all of the above awards: a new Michelin star, 4 AA rosettes and a title of 100 best. What a year!

 

Sauce congratulates all the winners and excellent chefs at the awarded restaurants.

Chocolate Week: 14th – 20th October

Calling all chocoholics! Your favourite week of the year is nearly here, so indulge your sweet-tooth and chocolate cravings by enjoying a variety of events, special menu’s and drinks.

Sartoria teams up with leading chocolatier Willie Harcourt-Cooze

Sartoria has teamed up with leading chocolatier Willie Harcourt-Cooze of Willie’s Cacao to offer an array of mouth-watering dishes. This exciting collaboration sees head chef, Lukas Pfaff, combining the very finest Italian ingredients with Willie’s rich and delicious chocolate to create not only sweet treats, but unusual savoury chocolate dishes, such as sea urchin risotto and water based ganache with 100% El Tersoro.

Diners will also have the chance to meet the esteemed chocolatier, who will be in the bar on Tuesday 15th October to discuss his recipes and range of chocolates.

The Old Bengal Bar will be offering comfort food with a chocolatey twist like its Chocolate Chilli Hotdog.

For those who love a spice hit, Paternoster Chop House has created special ChoCocktails, such as its Chocolate-Chilli Delight with chocolate liqueur, fresh chillies and vodka.

A sophisticated Chocolate Orange Blossom cocktail will be on offer at Notting Hill’s much loved British brasserie Kensington Place.

Rare whiskey cocktails paired with truffles at The Old Bengal Bar

Stylish cocktail bar, The Old Bengal Bawill be serving a Japanese Mist cocktail (containing Yamazaki 12 year old whisky with Carpano Antice Formula Vermouth and a dash of Angostura bitters) with dry ice and a chocolate truffle on the side.

Make this at home: Avenue’s Ultimate Chocolate Brownie

Makes 24 portions: enough for friends, family and any greedy colleagues

Ingredients:

255g unsalted butter
510g caster sugar
5 eggs
112g plain flour
112g cocoa powder
405g 64% valrohna
Pecan nuts, toasted

Preheat oven to 180 degrees
1. Whisk together the sugar and eggs to form a pale foam
2. Melt the chocolate & butter in a bowl over gently simmering water
3. Combine all the dry ingredients (flour & cocoa powder) and pass through a sieve to remove all lumps
4. Carefully fold the melted chocolate & cocoa butter into the sugar and egg mixture
5. Fold in the dry ingredients and the nuts
6. Pour all the mixture in a large baking tray with high edges for 18-20 minutes.

Enjoy!

Savoury classics with a chocolate twist at New Street Grill

British grill and meat house New Street Grill, located within The Old Bengal Warehouse will be serving a seasonal dish of venison with a delicate chocolate jus

Still not enough indulgence for you? Enjoy a decadent cocktail at the sky-high MIN JIANG

…and a melting Chocolate Fondant by Mark Sargeant at Plum and Spilt Milk

…or The Ritz‘s sumptuous Chocolate Textures with Tonka Ice-cream desert.

This week we’ll be looking at London’s best Christmas Party venues.

 

 

Is it just us, or has anyone else noticed the selection of Christmas cards that have popped up on the high street these past few weeks? It’s the first sign that mulled wine and mince pie season is quickly approaching, and a sure way to get some of us into a mild panic about present buying and party planning.

Thankfully we still have 88 days to get our presents together, but party planning takes a whole lot longer. If you’re struggling to find the perfect venue for this year’s Christmas party, here’s a selection of London’s most impressive venues….

Joe Allen

 

If you’re after a taste of America in the heart of Theatreland then Joe Allen is the perfect venue. Steeped in history, the 36-year old restaurant has long been the unofficial ‘staff canteen’ for Theatreland’s stars, producers, critics and composers. With an extensive cocktail list and a large selection of US beers, Joe Allen is the ideal venue for those looking for an authentic American experience in a relaxed, fun atmosphere. They can accommodate between 24 and 50 people in their private dining room.

13 Exeter St,London, WC2E 7TD

Tel: 020 7836 0651 Email: info@joeallen.co.uk

 Paesan

Serving authentic Italian grub, Paesan is a restaurant that uses simple ingredients to prepare honest and flavoursome food. The menu includes roast lamb with fagioli uccelletta and parpadelle with rabbit ragu, a welcome change from turkey. The newly opened cocktail bar serves vintage Italian cocktails such as Aperol Spritz and Bellini’s and to make things better, they are all half price between 6pm-8pm. Head Barman Paris Mattocks has also created impressive infusions including mushroom vodka, chocolate bourbon, and olive gin. They are currently taking Christmas bookings and can accommodate parties from 2 to 50 people in the restaurant and up to 80 people in the cocktail bar.

2 Exmouth Market, London, EC1R 4PX

Tel: 020 7837 7139 Email: info@paesanlondon.com

The Ritz

 

Probably the most well known venue on the list, The Ritz is a truly impressive place to hold your Christmas party. A number of different rooms are on offer at The Ritz, including The Marie Antoinette Suite, with its ornate Louis XVI style. The William Kent House, home to the most impressive banqueting suites in the country, can also be hired as a whole or as individual rooms. These cater for a range of party sizes from 16 – 120 people. Canapé menus start from £16 per person and set menus start from £75 for 3 courses.

The Ritz London, 150 Piccadilly, London W1J 9BR

Tel: 020 7300 2507 Email: events@theritzlondon.com

Ametsa with Arzak Instruction

 

With its shiny new Michelin star, Ametsa is perfect for a Christmas meal with a difference. Located in the Halkin hotel in Knightsbridge, Ametsa is a unique collaboration between The Halkin and a team that includes chef Elena Arzak– voted Veuve Clicquot World’s Best Female Chef. The lunch tasting menu is priced at £50 and the dinner tasting menus start from £125 or £160 with wine pairings.

The Halkin by COMO, Halkin Street, London, SW1X 7DJ

Tel:  020 7333 1234

MASH

 

Inspired by traditional American steak houses, MASH (Modern American Steak House) is located in an architecturally stunning building near Piccadilly. The art deco setting allows you to party in style and the killer cocktails are sure to create some next day stories in the office. The steak is top quality and the menu allows you to choose from a wide range of steaks from all over the world, ensuring every taste requirement is met. Private dining rooms can be hired for Christmas Parties.

77 Brewer Street, London, W1F 9ZN

Tel: 0207 734 2608 Email: info@mashsteak.co.uk

1 Lombard Street

 

1 Lombard Street is in the heart of The City and a favourite with bankers and business men alike. The restaurant is a traditional, classy venue and offers a wonderful private dining room that feels like your very own Member’s club. The dining room was also voted best private dining room in the City by Square Meal Magazine. The 1776 restaurant is located behind 1 Lombard and can also be hired out for Christmas events. The menu is British with some international influences and includes dishes like English snails and pancetta in a potato nest.

1 Lombard Street, London, EC3V 9AA

Tel: 0207 929 9511 Email: events@1lombardstreet.com

 

AD12 at Tower 42

AD12 at Tower42 is a 12 week pop restaurant from acclaimed Michelin starred chef Anthony Demetre. Located in high rise building Tower 42, it offers fantastic views of London in a relaxed dining setting. The Christmas menu includes classics such as beef Wellington and Baked Alaska, and diners can choose between a 3 and 5 course menu.  They can accommodate 8-100 guests in their private dining room for Christmas parties.

AD12 at T42, Tower 42,25 Old Broad Street, London,
EC2N 1HQ

Tel:  020 7877 7703 Email: reservations@ad12.co.uk

 

inamo

inamo is perfect for those who want to take control of their dining experience and have a lot of fun whilst doing it. The Oriental fusion restaurant and bar enables diners to place orders through the interactive menu on the table, as well as play games and watch kitchen staff live at work. They are offering a 4 course menu for £35 per guest; this includes options such as mackerel sashimi and black cod in spicy miso.

134-136 Wardour St, Soho, W1F 8ZP

Tel: 0207 851 7051 Email: gloria.castillo@inamo-restaurant.com

Ahead of Social Media Week, we’re looking at some of the ways this growing trend is transforming our foodie world. 

According to a study by O2, the average Brit now spends at least 16 minutes of their day on social networking sites. And it is probably much longer for those of us who spend our whole commute scrolling through Jamie Oliver’s Instagram working out how to recreate Pasta Peperonata, for dinner.

Sites like Instagram and Twitter don’t just enable us to follow our favourite celebrity chef or restaurant, they also enable us to talk to them directly, something that would really baffle your grandparents.

On Wednesday, Hazel and Sam from Sauce’s marketing team headed to Ametsa with Arzak Instruction for an exciting Twitter takeover with Elena Arzak and head chef Sergio Sans Blanco. Both Elena and Sergio are excellent chefs in their own right, with Elena named The World’s Best Female Chef in 2012, and Sergio, whose experiences in a range of Michelin starred kitchens, including El Bulli and Hotel Villamagna, have catapulted him to chef stardom.

For one hour on Wednesday afternoon, Elena and Sergio took control of Arzak with Arzak Instruction’s Twitter feed, enabling food lovers and Arzak fans to ask questions using the hash tag ask Ametsa. Here is a selection of our favourite Tweets:

‘@cj_garrett  What made you become a chef? #askametsa’

‘Hi. ‘@cj_garrett  I knew since I was a child that I wanted to be a chef and I wanted to spend my life in the atmosphere of cooking’ Elena

‘@hermioneJCraw If you’re making Paella and are out of saffron, what else adds depth of flavour or originality? #askametsa’

‘Hi@HermioneJCraw Instead of Saffron for your Paella I would add smoked paprika or even seaweeds. Also turmeric but just a little bit!’

 

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One of London’s most exciting foodie events is just around the corner and here at Sauce we’re anticipating its arrival…

 

 

Between 3rd and 21st October a selection of London restaurants and diners are coming together to celebrate London Restaurant Festival. The festival is comprised of two main elements: events and festival menus. From Michelin-starred restaurants to neighbouring bistros, you can take a peek into London’s finest dining. This is the opportunity to experience the extraordinary diverse range of culinary craft right at your doorstep. Chose your favourite restaurant in London and enjoy their exclusive festival menu. With a range of menu prices available, dining opportunities are endless so take your pick from the wide variety of restaurants on offer.

Here is Sauce’s foodie guide to our first choice in restaurants and events going on at the London Restaurant Festival…

 

 

Gourmet Odyssey

A delicious restaurant-hopping adventure partnered with Laurent-Perrier Champagne! Have a first course in a restaurant, your main in another and your dessert in a third! Yet, one thing remains the same… Champagne with every course! 3 gourmet journeys proposed:

  • “Discovery” on Saturday 5th October

Featuring a stop at Chop Shop, Picture, Gymkhana and an exquisite first course at Social Eating House!

  • “Masters” on Saturday 12th October

Start at the wonderful Benares to get a grasp of finest Northern Indian cuisine before hopping to Wild Honey and Gauthier Soho.

  •  “The Shard” on Saturday 19th October

Savour contemporary Chinese cuisine in front of a breath-taking view over London, at the majestic Hutong (on the 33rd floor of The Shard). Begin with your starter and main at Hutong before finally enjoying your afternoon tea and dessert at the Aqua Shard Bar.

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The team behind Plum + Spilt Milk are offering you the chance to win a delicious Sunday Brunch for two.

Housed within The Great Northern Hotel, the restaurant has views overlooking London’s newest public square, the King’s Cross square, and St Pancras International. Set in an elegant yet informal space, the menu has been created by Mark Sargeant, to include classic British and European dishes for breakfast, brunch and all day to evening dining.

To enter simply retweet our tweet or copy and paste the following, posting it from your account:

Win a delicious Sunday Brunch for two @PlumSpiltMilk! Simply RT to enter.

Terms & Conditions:

  1. Competition ends on Wednesday 11th September, 2013
  2. The winner will be emailed within two days of competition closing
  3. Prize consists of a complimentary Sunday Brunch experience for two people when dining at Plum + Split Milk
  4. This will be Sunday Brunch for two from a set menu (at the value of £50 per head)
  5. Must be booked in advance quoting the prize winner’s name and details of the prize to be claimed
  6. Guest must present printed email confirmation to redeem at time of dining
  7. No cash alternative or change will be offered for this prize
  8. This is a one-off prize for one winner (and their one guest)
  9. Prize must be redeemed before the 30th November 2013
  10. Subject to availability
  11. Limited time offer

 

This week we’ll be sharing a selection of upcoming charitable foodie events in and around London…

 

Action Against Hunger

The annual Scotch Egg Challenge at The Ship is starting on 17th September from 7pm – 11pm. Tensions will be running high while the atmosphere is set to be electric so head down to see the incredible talent of these chefs!

To purchase tickets, follow here – all donations go to the international charity Action Against Hunger.

If you would like to find out more about the challenge, take a look here.

41 Jew’s Row, Wandsworth, SW18 1TB

Email: ship@youngs.co.uk Tel: 02088709667

 

In aid of Action Against Hunger, Fish Market restaurant is taking part in Wandsworth’s Scotch Egg Challenge at The Ship and they’re delighted to have made it to the final! Head Chef Barry Macmillan’s kedgeree Scotch egg is on the Fish Market menu now with a flaked almond & rocket salad, priced at £8.50

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Le Manoir aux Quat’ Saisons presents the Springboard September Banquet
Date: Monday 23rd September
Tickets: £250 each, or £2,400 for a table of ten
The price of the tickets includes: access to the Le Manoir gardens, a champagne reception, 4 course gourmet menu with matched wines, coffee and petit fours, as well as the chance to bid on some money can’t buy prizes in our exclusive auction on the night.
To book your place please email Laureen Walsh on laureenw@springboarduk.org.uk or call on 02075298627
 
Team Velo Challenge – Pullman London to Pullman Paris cycle ride
The Challenge
The challenge is a very simple one. In teams of 4 you will cycle from the Pullman Hotel London to Pullman Hotel Paris. We offer a suggested route via Newhaven and Dieppe, but it’s up to you if you want to take an alternative route, as long as your team check-in at the various checkpoints along the way. The team that does this in the quickest time be crowned the winners of the Team Velo Challenge 2013.
This event is an amazing opportunity for everyone that takes part to make a difference to those that need it most as well as being a great team building challenge that no doubt will keep you fit and healthy.
 
Date19th -22nd September 2013
Team registration: £200 (maximum of 4 per teams). The price includes 2nd stay in Gourney-en-Bray, cycling jersey, BBQ, Breakfast when departing London and cocktail reception upon arrival in Paris. All teams are encouraged to aim for a fundraising target of £2,00 in sponsorship, which will be used to help fund Springboard’s vital work.
 
To register your team visit http://teamvelochallenge.co.uk/
 
Follow us on @TeamVelo_2013 and @SBUK_Events

The event taking place from 6:00pm-8:00pm, provides the perfect opportunity for guests to learn how to take extraordinary photos of Lima’s Peruvian cuisine using just a camera phone. Taking part in the exclusive event will be 18 well-established food and lifestyle figures, with the final two spaces awarded to the winner of Lima’s photography competition. To enter, entrants must upload their favourite food based photo taken by themselves to either Twitter or Instagram using the hastag #LimaPhotoComp. The winner will be chosen by David and the Lima team on Wednesday 28th August.

The team at LIMA are extremely excited to showcase Peruvian cuisine in London and tell the country’s colourful culinary story through this exciting photography masterclass event.

David Griffen from South West England has a real passion for food photography and has recently worked with a number of acclaimed chefs and restaurants including Nathan Outlaw, Paul Ainsworth and Rick Stein’s Seafood School to name but a few. Alongside this, David is a leading expert in the fields of ‘photography for food blogs’, ‘food photography for social media promotion’ and ‘food photography with a mobile phone’. The latter will be the central theme of the upcoming event at Lima Restaurant.

Gabriel, co-owner of Lima said: ‘We really admire David’s work and were delighted when he agreed to host the mobile phone photography masterclass, here at Lima. We take pride in the appearance of our menu, using different colours and textures to make the dishes appealing and interesting. With social media being so influential, and the use of food imagery increasingly popular, we felt this was the perfect collaborative event.’

David said: ‘Food and photography have always been great passions of mine and I was delighted when Lima London approached me with the idea of a mobile photography masterclass. The beautiful Peruvian cuisine creates the perfect subject for the use of different techniques and styles I aim to share with some of London’s top bloggers’


Last July Lima opened on Rathbone Place (W1T 1JH) in Fitzrovia and has already won Best new Latin American restaurant in the Time Out Eating & Drinking Awards 2012.  The creation of chef Virgilio Martinez and the Gonzalez brothers, LIMA integrates both traditional and contemporary Peruvian cuisine, representing the gastronomic expansion that has taken place in Peru in recent years.

ENDS

Notes to editor:

LIMA

31 Rathbone Place

London

W1T 1JH

www.limalondon.com

@Lima_London

David Griffen

01208 269 813

www.mobilephonefoodphotography.com

@DavidGriffen

  • Virgilio’s team at Central is headed up by his fiancée and sous-chef Pia Leon.

For further information regarding the event please contact: tabitha@saucecommunications.com or 020 8600 3600.

 

Bank Holiday Weekend

It’s that time of year again when the streets of West London become a whirlwind of sights, smells, tastes, sounds and totally out-there costumes. Bank holiday weekend can only mean one thing- Notting Hill Carnival, a celebration of our West Indian community and multiculturalism.

Caribbean cuisine is an exciting fusion of local dishes from St. Kitts to Trinidad, a sumptuous array of jerk meats and plantain, stewed goat and salt fish and if you want to make the most of your bank holiday weekend, here is Sauce’s Foodie Guide to experiencing the Notting Hill Carnival vibes, whilst escaping the crowds…

 

The Rum Kitchen

Notting Hill

A Caribbean beach shack right in the heart of Notting Hill. If you’re looking for a sommelier-compiled wine list or molecular gastronomy, this is not the place for you… The Rum Kitchen boasts a wealth of soul food from Jerk Chicken supreme with yam bubble ‘n’ squeak & jerk gravy to Mama’s Seafood Gumbo with cornbread. At around £10-17,  if you’re looking for a modern take on these traditional dishes, the Rum Kitchen is perfect.

6-8 All Saints Road, W11 1HH

Email: bookings@therumkitchen.com Tel: 0207 920 6479

 

White Men Can’t Jerk

Pop-Up Tooley Street

Ok, so they’re not actually located in the Notting Hill area but that’s doesn’t mean that their pre-carnival feast won’t make you feel right in the thick of things. Hosted by the pop-up ‘Platterform’ at Skyroom on Tooley Street, the ironically named ‘White Men Can’t Jerk’ will be wowing diners with an absolute culture clash of a menu featuring (are you ready for this?), Curried Mutton Shepherd’s Pie and Jerk Halloumi with Aubergine. This pop-up feast is only for tonight (Friday 23rd) so, get in there while you can. They’ll also be popping up as a rum and jerk shack by the Rough But Sweet Sound system during the carnival.

5th Floor, Magdalen House, 136 – 148 Tooley Street, SE1 2TU

Email: info@platterform.com

Floridita

Soho Latin-American

Gallons of rum-based cocktails? Check. Traditional Son music? Check. Insanely good sharing platters heaving with spit-roast suckling pig, yucca fries, salt & pepper squid and marinated sardines with hot mustard? Check. This Soho-based homage to the original Floridita in Havana in the early 20th century, brings the soul of Latin America to the heart of London and is a welcome respite from the madness of the Carnival.

100 Wardour Street, W1F 0TN

Email: info@floriditalondon.com Tel: 0207 314 4000

 

Granny’s

Lower Clapton, Hackney

If you want a decent Caribbean meal that doesn’t break the bank, then pop into Granny’s for a takeaway. You won’t find flair or frippery here but what you will find is home cooked comfort food, from a well-rounded breakfast of cornmeal porridge or green plantain to an evening dish of brown stew fish with rice and callaloo. Make sure you try some soursop juice, not only is it delicious but this little tree fruit is also good for your health.

113 Downs Road, Lower Clapton, E5 8DS

Tel: 020 8985 4823

 

If you want your delicious dinners to look that much more appealing then listen up, because Lima London are giving one lucky winner the chance to win TWO places at an exclusive mobile phone photography master class with Lima Restaurant and distinguished food photographer David Griffen.

Working your way through a scrumptious five courses via five workshops, you’ll learn to take the most astounding pictures of beautiful Peruvian cuisine.. using only your mobile phone.

It couldn’t be simpler to enter; just share the top food photo you’ve taken on either Instagram or Twitter, using the hastag #LimaPhotoComp and the best image will be chosen by Lima and David Griffen himself.

The masterclass takes place at 31 Rathbone Place, Fitzrovia, W1T 1JH on Monday 2nd September and all kicks off at 6pm.

If you need some inspiration for your manicotti mugshot or california roll’s close-up then look no further… Here are some of the very best foodie photographers that Instagram has to offer….

 

@nathanoutlaw

Michelin starred-chef Nathan Outlaw has restaurants in both Cornwall and London… and an Instagram page that will have you drooling Al Desco.

 Best for: Seafood

http://www.nathan-outlaw.com/

 

@mylastbite

Having(literally) eaten her way around the world, we’d like to know if there’s a meal out there that Jo from the My Last Bite blog hasn’t tried?

 Best for:  International cuisine

 http://mylastbite.wordpress.com/

 @cooksister

South African blogger Jeanne is a great believer that the food we eat ‘forms the backdrops to our lives’… if this is the case, then what a life she has led.

 Best for: Clear, concise images of fresh produce.

 

www.cooksister.com

 @gennarocontaldo

 As the man who ‘taught Jamie Oliver all he knows about Italian cooking’, it’s famously recognised that Gennaro Contaldo is one of the leading lights when it comes to said cuisine. What’s possibly less known  is that he also has quite an eye for a bit of Food-stagramming.

 Best for:  Italian food of course!

 

www.gennarocontaldo.com

Of course, if you want to take your Instagram habit that one step further, you could always join the London Instagrammers Summer Instapicnic down at the scenic Sub Tropical Gardens in Battersea Park.

There’ll be all manner of treats to eat, photo challenges and pop-up exhibitions so bring your hamper and get involved.

Date: Saturday, August 24, 2013, 1:00 PM

Location: Sub Tropical Gardens, Battersea Park, London

http://www.meetup.com/Instagram/London-GB/984252

Unless you’ve been living under a moss-covered rock in the Outer Hebrides with no 3G on your smartphone for the last week, you couldn’t have missed the news of the latest offering to the culinary table… the lab-grown burger, made from stem cells grown from a cow’s shoulder muscle. Yummy.

Is Frankenstein’s patty the answer to the global food shortage or a step too far? The opinions are divided but can this non-meaty meat product ever be a replacement for the real deal?

If you want to do some ‘scientific’ comparisons of your own, here’s our run-down of some unique burger joints in London… if you fancy getting your chops around real animal product that is…

Northern Soul Food @ The Three Compasses, Dalston

Menu created by Bingley boy Nathan Dunn whose personality is nearly as unusual as his dishes. He wants to bring Northern Soul to the Big Smoke one homemade burger patty at a time. Keeping to the theme, he brings us the ‘Wilson Piglett’, a zingy salsa-laden cheeseburger with smoked bacon (a disco inferno for the mouth) and the ‘Ewe Got Soul’, a fresh greek style lamb burger replete with feta and tzatiziki.  If you’ve never tried Dr Pepper Pulled Pork, then quite frankly you haven’t lived and you should consider reserving yourself a table down at the Three Compasses as a matter of urgency.

Ingredients are locally sourced, supporting everything from the butcher to the baker (and potentially even the candlestick maker). Meat comes courtesy of Butcher of the Year 2012 ‘Meat N16’, all in line with Dunn’s ‘Say no to supermarkets’ approach to food.

We hear from a reliable little birdie that a new dish will be added to this fledgling kitchen next week, a russian roulette game of burgers called ‘Sui-Sliders’ anyone?

At it’s heart this food is honest, down to Earth and full of soul… much like it’s creator.

Kitchen opening times:

Monday to Friday- 6-10pm

Saturday & Sunday- midday-10pm

99 Dalston Ln, London E8 1NH

020 7923 4752

Tommi’s Burger Joint, Marylebone

The atmosphere of Tommi’s makes it incredibly stylish indeed…. the burgers make it incredibly addictive. All handwritten signs, cages and wood, this recent import from Iceland boasts a a menu that is small in size, big in taste. Choosing between beef, cheese, veggie or steak, you can get your burger with fries and a soda for a mere £9.90… virtually unheard of in London’s gourmet burger epidemic.

The fries are salty, golden and moreish but the piece de resistance here is so obviously the burger. We love the steak, cooked medium rare. Disclaimer: you may end up with meat juices dripping down your chin but hey, it’s all part of the fun.

Who knew that the most American-style burgers in London would come from Iceland?

Kitchen opening times:

Monday to Saturday: 11.30am-11pm

Sunday- midday-10pm

30 Thayer Street, London , W1U 2QP
07823 557 945

 

Shake Shack, Covent Garden

 We are delighted that Shake Shack has finally reached our shores a mere month ago and hasn’t had a quiet day since. Why you ask? Because their burgers are out of this world. Our pick of the menu would have to be the Shack Stack, a juicy cheese burger with extra added Shroom burger, salad and sauce.

One of our favourite things about Shake Shack is that they realise how much we love our dogs here in the UK… so much so, they’ve added a special canine friendly section to the menu. If Rover gets hungry, Shake Shack is the only place to be.

Kitchen opening times:

Monday to Saturday: 11am-11pm

Sunday- 11am-10.30pm

24 Market Building, The Piazza, WC2E 8RD

0203 598 1360

Red Dog Saloon,  Hoxton

Red Dog Saloon at it’s heart is a BBQ restuarant on the corner of Hoxton Sq but deserves a mention here for a (not so) little thing they call ‘The Devastator Challenge’. In this Southern US themed and surprisingly cavernous establishment, you can pay £25.20 to gourge yourself on Britain’s biggest burger (three patties, six bacon rashers, six slices of cheese and pulled pork), fries, coleslaw and a fearfully thick icecream based milkshake. But this is not just any meal, this is a Red Dog meal and you have only ten minutes in which to do so.

Though Red Dog may not be top of our list for quality gourmet burgers, it’s certainly a contender for one of the most hands-on, sociable eating experiences in East London. It’s rowdy, it’s crowded, it’s hectic but it’s perfect just as it is.

Kitchen opening times:

Monday to Thursday: midday-11pm

Friday and Saturday: 10am-11pm

Sunday- midday-10.30pm

37 Hoxton Square  London N1 6NN
020 3551 8014

August is nearly upon us, and we’ve noticed that despite the heat, London has been bustling with a whole host of exciting activities including festivals, celebrations and cultural offerings galore with little sign of slowing down. Here’s just a few of them:

The Indian Film Festival

This week saw the London Indian Film Festival grace the city for another year, showcasing the best Indian independent films of 2013. It was particularly special this year, as it commemorated 100 years of Indian cinema. The screenings, which took place all over London, might be finished, but we thought we’d give it one last shout by putting together a few of our favourite Indian restaurants in London.


View Sauce’s favourite Indian restaurants in London in a larger map

Benares 12a Berkeley Square HouseBerkeley Square, MayfairLondonW1J 6BS

Benares tops the list as one of the world’s most prestigious Indian restaurants. With this year seeing their 10th anniversary, it’s never been a better time to visit Benares, the celebratory menu is revisiting some of Atul’s best dishes from the past decade. The Tandoori Ratan dish is a firm favourite at Sauce HQ.

 

The Cinnamon Club The Old Westminster Library, 30-32 Great Smith Street, London SW1P 3BU

Standing grandly within a Grade II listed building, The Cinnamon Club manages to echo style and sophistication whilst serving both traditional and innovative Indian dishes.

TIP: Remember to take one of The Cinnamon Club’s delicious cocktails down to the DJ basement after dinner.

Dishoom 12 Upper St Martin’s Lane, London WC2H 9FB

Dishoom, another of the most popular Indian restaurants in London, aims to pay homage to old Bombay through the décor and plentiful menu. We love the relaxed, bustling atmosphere and the enormous serving dishes designed for sharing.

Lahore Kebab House 2-10 Umberston St, London E1 1PY

Lahore Kebab House looks like a larger, every day kebab house with bright lights and a basic set up. However, the chefs from the open kitchen serve up incredible and authentic Pakistani cuisine that is raved about all over London. Be warned though, this is one for the heat lovers.

Masala  88 Brick Lane, City of London, E1 6RL

Brick Lane, fondly dubbed ‘Banglatown,’ is known as home to the ‘cheap and cheerful’ curry selection in London, with what seems like an endless stretch of Indian restaurants with promoters outside trying to usher you into their own. Masala in our opinion is by far the best of the lot. The Tandoori selection is delicious, and has earned the restaurant a loyal following.

Open East Festival Continue reading

To celebrate Kaspar’s first appearance at Taste of London, they offered guests the chance to win a VIP dining experience for two at The Savoy.

This prize included:

- Dinner for two at Kaspar’s Seafood Bar & Grill

- Private champagne river cruise

- Behind the scenes tour of The Savoy kitchen

To enter guests simply had to…

 Visit the Kaspar’s stand at Taste of London and take a fun photo of themselves and Kaspar before uploading it to their profile on Instagram or Twitter with the hashtag #KasparsLondon

We are pleased to announce that the lucky winner was Margot Lohan

 

Nope, we didn’t think it was possible either, but according to the BBC, the temperature in the South East of England this week is going to soar for a 3rd week in a row to over a scorching 30 degrees°C . Blimey. 

So this week’s Foodie Friday will again be about how to make the most of the heatwave in London. 



View Sauce’s Best Drinking and Dining with a View in London in a larger map

Dining in the sky

Take a break from the humidity of London’s streets, and take in the spectacular views of this iconic City in the sunshine. Here’s a helpful list of some of the best restaurants for dining in London with a view.

Hutong Level 33 The Shard, 31 St. Thomas Street, London SE1 9RY

Hutong launched this summer in The Shard, delivering a mouth-wateringly diverse range of contemporary Northern Chinese cuisine against panoramic views from Europe’s tallest skyscraper. Signature dishes include Crispy de-boned Lamb Ribs and Roast Peking Duck prepared in a special duck-roasted oven. The restaurant offers a selection of Chinese medicine inspired cocktails available from the Hutong bar. This is unlike any other Chinese restaurant.

Rooftop @ The Boundary 2-4 Boundary Street, Shoreditch, London E2 7DD 

This seriously stylish rooftop bar and grill, nestled above the trendy streets of Shoreditch, offers amazing views of the City plus the bonus of the surrounding trendy streets. Here you can enjoy a Mediterranean inspired menu such as steaks and fish under a pergola or beneath the canopy of grapevines and wild herbs.

The Big Chill House 257-259 Pentonville Road, King’s Cross, London N1 9NL

The bright and fun pop art style decor of the rooftop at Big Chill House is designed to evoke the spirit of The Big Chill festival all year round. The breakfast and lunch menus are simple and hearty – expect burgers, huge sharing platters with everything from pork belly and chicken liver parfait, all washed down with some delicious cocktails. By evening the DJ’s come out to provide the perfect summer soundtrack.

SUSHISAMBA London Heron Tower110 Bishopsgate, London EC2N 4AY

Why not have lunch or dinner on the dizzying 39th floor of the Heron Tower? A very scenic lift takes you up to the outdoor terraces, where their delectable food is served. The restaurant manages to mix the food and cultures of Japan, Brasil and Peru, guaranteeing an unforgettable evening and close up view of the Gherkin.

Orrery 55 Marylebone High Street, W1U 5RB

The Orrery Rooftop Terrace is at the top of a beautifully renovated stable block, overlooking picturesque views of Marylebone Church gardens. A perfect spot for some romantic, yet cosmopolitan al fresco French dining.

Frank’s Cafe 10th Floor, Peckham Multi-Storey Carpark, 95A Rye Lane, London SE15

You can pretty much see the whole of London from the top of this multi-storey car park in Peckham. The pop up bar and cafe returns every summer to spice up Peckham’s social scene. Pair something from the bistro-style menu with one of the many Campari-based cocktails on offer and watch the sun set with your aperitif. Perfect!

Angler Restaurant Terrace 3 South PlaceLondon EC2M 2AF

This beautiful seafood restaurant sits above the award-winning South Place Hotel in the heart of the City of London. Try a signature Summer Slider (cooked on the outdoor grill) in the shade of olive trees, relax into Patricia Urquiola furniture and wait for the house DJ’s to ring in the evening. The cocktails here, created by Shoreditch House’s Nathan Dixon-Jones, are incredible.

 

Here at Sauce Communications, we love delving into the vast array of bars in London and finding a few gems. Here’s our pick of the bars in the capital, from East London cool to organic and eccentric. Cheers!


View Sauce’s Favourite Bars in London in a larger map

Beagle 397-399 Geffrye St, E2 8HZ

Beagle is the new place to be seen in East London for hipsters and foodies alike. Nestled inside the beautifully restored arches of Shoreditch Overground station, Beagle focuses on the utmost quality in cocktails, craft beers and British cuisine. The rhubarb bellini is a must try.

The Blind Pig @ The Anthologist  58 Gresham St, City of London, EC2V 7BB

You can’t get further from the faceless city bars than in this speakeasy style bar which is why we love this little fighter. Tucked away amongst skyscrapers, every Thursday and Friday night at Blind Pig you can take a trip back to the 1920s, sip gin and bourbon from teacups and listen to jazz.

Callooh Callay 65 Rivington St, EC2A 3AY

Calloh Callay is one of Shoreditch’s best cocktail bars – it ha sa few awards under it’s belt. We keep going back for the bags of personality and the secret wardrobe which leads you to room with a pop up theme which changes every 6 weeks. Shoreditch at it’s brightest.

The Crown and Shuttle 226 Shoreditch High St, London, E1 6PJ

The only real option when you’re looking for a beer garden in Shoreditch, the Crown and Shuttle is a recently reopened former strip club. This time round it boasts an enormous shuttle bus serving street food cooked in a wood oven and seriously cool decor that puts it right at home against the backdrop of the Shoreditch tunnels.

The Dairy 15 The Pavement, Clapham, SW4 0HY

Husband and wife run The Dairy bar and bistro is a slice of the country in the city but with a bohemian twist. All the produce is locally sourced, or from their gorgeous urban garden. A highlight is the wine, which is from their own vineyard in Italy, made using organic and sustainable techniques.
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It’s been a long time coming, but the UK seems to have finally entered summer, so slap on the sunscreen,  grab your flipflops and get outside to enjoy the sunshine – while it lasts.

Park Life

It seems as if everyone has descended on the green pastures of London this week (with the smart ones taking a picnic). This weeks Foodie Friday has an insider’s guide to one of London’s best parks for a bit of al fresco dining, and to what you should be putting in your picnic basket.

Victoria Park, or Viccy Park, as it is affectionately known, and the nearby areas of Broadway Market and London Fields, is the epicentre of upmarket East London bohemian cool. Victoria Park was the first park in London to be open to the public, and it still holds onto it’s old world feel with its boating lake and disused Victorian bathing ponds, fragments of the old London Bridge and Grade II listed drinking fountain. You’d half expect to see a child with a hoop-and-stick skipping past. Strangely, this is still a possibility, as thanks to the area’s revival as one of the coolest postcodes in London, the hip mums and dads are only a few steps away from bringing hopscotch and the hoop-and-stick back. Victoria Park’s modern makeover has brought about a trendy coffee establishment, The Pavillion where hoards of stylish sunbathers flock, and an array of music festivals are hosted. Take a leisurely stroll along the canal and see barges transformed into second hand bookstores and cafes until you reach Broadway Market. Best on Saturdays, this market comes alive every week with hip crowds, delicious food from around the world, and spontaneous dancing as crowds from the pubs spill out onto the street amidst some very talented buskers. We recommend taking a picnic and spending a day exploring the many eccentricities that Victoria Park and it’s neighbours have to offer.

What to put in your picnic basket:

For starters, only a retro wicker picnic hamper will do, complete with blanket and plastic wine glasses, but balanced out with a four-pack of Red Stripe. Those trendy East Londoners, what are they like?

Food wise, it is important to remember that East Londoners have a real passion for food and they love their world cuisines. We suggest asking everyone at your picnic to prepare a dish, and get competitive. Think spicy Ghanian curries, fiery mexican dishes and homemade hummus. Keep it quirky and wow your fellow sun worshippers by taking the time to make a vodka watermelon for true Viccy Park status.

Bastille Day

The U.K. has felt a lot more like it’s more climate-endowed cousins across the Channel this week, with soaring temperatures embrace that party spirit and celebrate Bastille Day this Sunday. Bastille Day, however misleadingly titled, is not a tribute to chirruppy synth-pop, but is a celebration of all things French. Bastille Day, or French National Day, takes place every year on the anniversary of the storming of the royal Bastille in Paris which kick started the French Revolution, dontcha know. Bastille Day celebrations are taking place all over London this Sunday, so there’s no excuse not to share the love.

Bastille Day at Bankside:

By far the biggest Bastille Day celebration in London is taking place in Bankside and Bourough Market from midday until 10pm.Borough Market are hosting on a French feast to kick things off. For the rest of the day, expect crafts, snail-racing (really), promenade entertainers and a demonstration kitchen as well as a whole host of French food traders.

In the evening a massive party will be taking place with food and drink, theatre and live music and djs. Those French sure know how to have a good time.

Gourmet Barbeque Recipe

We all know that inviting your nearest and dearest round for a summer barbeque is really about showing off your mean cooking and hosting skills. Impress your guests with Peter Lloyd’s delicious recipe for Grilled Chicken with Kumquat and Lemongrass dressing, with not a burger or bottle of ketchup in sight.

Chicken Marinade

1 tsp. chilli powder

2 tsp. turmeric powder

1 Tbs. sugar

Salt to taste

Combine the marinade ingredients in a bowl and rub the chicken with the mixture. Marinate for 2 hours or leave overnight.

Kaffir-Lemongrass Syrup

½ c. fresh lime juice

¼ c. rice vinegar

¼ c. sugar

6 oz. lemongrass bruised and chopped

10 leaves kaffir chopped

Bring to lime juice, vinegar and sugar boil and steep with lemongrass and kaffir. When cool, strain through a chinois, pushing for total extraction.

Kumquat-Lemongrass Dressing

Kaffir-Lemongrass Syrup                                    2 Tbs. Grapeseed oil

3 oz. shallot minced                                          2 oz. ginger minced

½ lb. kumquat rondelles, seeds removed                        1 red finger chili, sliced into thin rondelle

2 tsp salt

Sweat shallots and ginger in oil until almost tender. Add kumquats and lime juice infusion and bring to simmer. Simmer 30 seconds, remove from heat, season with salt and let cool at room temp.

To Serve

Cilantro chiffonnade

Season chicken and roast in the oven under broiler to char skin. Cut in half lengthwise then in fourths. Put on plate and top with Kumquat Lemongrass Dressing. Top with cilantro chiffonnade.

Tired of Teriyaki? Bored of BBQ Sauce?  Can’t take any more ketchup? Well get down to CABANA this weekend for some BBQ inspiration and add some zing to your grill! With marinades that really pack a punch, you’ll never be stuck with boring old sauces again- choose from Chilli Mayo, Tamarind Ketchup, Tomato Salsa or Chilli Béarnaise! But be careful, these sauces are so popular that you’ll have people barbe’QUEUING’ around the block!

Everyone knows that a BBQ isn’t complete without some delicious cocktails to refresh the cook (and everyone else of course) And with such a scorcher of a weekend ahead, it seems only right to go all tropical with a Red Tail Parrot! So put you sunnies on and shake your tail feather with this fruity recipe:

Red Tail Parrot

1 Shots of Cachaça
1 shot strawberry puree
1 shot passionfruit puree
Juice of 1 lime
Prosecco

Strawberries (for decoration)

  1. Add the cachaça, strawberry puree, passionfruit puree and lime juice – give a good stir
  2. Top up the glass with some nice cold prosecco
  3. And finally, cut a slit into a strawberry, pop on the edge of the glass for decoration and enjoy!

 

With Independence Day yesterday and the American food revolution sweeping London, we thought it was only right to celebrate our friends across the pond.

Shake Shack

 

Shake Shack, the iconic burger restaurant that started off as a humble roadside burger shack in Madison Square Park in New York in 2004, opened to the public today. In the middle of the buzzing piazza, hungry Shack fans can enjoy these world-famous burgers and hot dogs in one of London’s most iconic locations. Serving classics such as the SmokeShack, ‘Shroom Burger’ and the unique frozen custard Concretes, Shake Shack is set to take the London burger scene by storm.

We found one happy customer

 

MASH

 

 

Renowned for its extensive choice of American steaks and eclectic American wine list, MASH (Modern American Steakhouse) embraced Independence Day in every sense on 4th July.  Lone diners were applauded on their independence and offered a complimentary Manhattan cocktail whilst MASH also took passport control into its own hands by offering American citizens a complimentary Manhattan cocktail on presentation of their passport. Danish steak house MASH launched its very first restaurant outside of its native Denmark on 3rd November 2012.  Inspired by traditional American steak houses, MASH is located in an architecturally stunning building in a prime location near Piccadilly and serves a selection of Danish and Uruguayan steaks alongside the American offering.

 

Celebrate Independence Day with Fordham and Dominion American craft beers

 

 

This summer, celebrate Independence Day with American craft beers from Fordham and Dominion, a true taste of the USA. Whether your preferred brew is a refreshing lager, or ales with exciting hop profiles, there is a Delaware brewed beer perfect for raising a glass with our cousins across the pond. Planning an Independence Day barbeque? Fordham’s Wisteria Wheat is an ideal accompaniment to Texan chicken wings or a traditional American Hamburger, or try Dominion Beach House Pilsner for an excellent cool-down on a hot summer’s afternoon; pack a cool box and head to the country (or beach!) for a traditional Independence Day picnic. www.FordhamBeers.co.uk / www.DominionBeers.co.uk

In case you have all forgotten it’s Father’s Day this Sunday, but don’t panic this weeks Foodie Friday has a round up of what is going on in and around London.

Best real ale pubs in London

It’s safe to say most dads like beer so why not take your old man out for a jolly good pint. Real ale pubs are disappearing fast, and the best of British pubs are somewhat hard to come by nowadays however our friends at Time Out have compiled a round up of the best real ale pubs London has to offer:

  • Carpenter’s Arms
  • Jerusalem Tavern
  • Pineapple
  • Royal Oak
  • Southampton Arms
  • Wenlock Arms
  • The White Horse
  • Antelope
  • Priory Arms

To see the full list and Time Out’s reviews click here.

If you’re busy this Sunday there are still many activities on offer across London over the next few weeks…

 Selfridges Bulldog Sessions

Try your hand at Mixology this Father’s Day with the Bulldog Sessions at Selfridges. A pop-up Bulldog gin bar will be opening in the Technology Hall for just two days – on Friday 19 June from 5.30pm to 9.00pm and Saturday 20 June from 5.30pm to 8.00pm. A top mixologist will talk you through four national prize-winning cocktails from start to completion. Free master-classes will be available every half an hour on the hour from 5.30pm. www.selfridges.co.uk

Taste of London Festival

For all the foodie dads out there, why not treat him to tickets to Taste of London Festival. Savour dishes from London’s top restaurants, see world class chefs live on stage and explore fine food and wine from world class producers. Tickets are £21 in advance and £25 on the door. www.tastefestivals.com

24-carat Gold Lauge Jensen Motorcycle at 1 Lombard Street

One for the motorbike enthusiasts…

This 24-carat gold motorcycle was just one of the beauties on show at the Lauge Jensen motorcycle event, held at 1 Lombard Street Wednesday night. The City dining institution hosted a fabulous evening of drinks and canapés, with champagne being quaffed whilst guests could peruse, touch, and buy the stunning bespoke Danish-made bikes.

Rumours spread of who might purchase the gold motorcycle adorned with £100,000 worth of diamonds, with a cool £550,000 price tag. The ‘Cigar’ motorcycle however, which featured bespoke tartan travel bags, was quickly snapped up by a nameless buyer on the night. Appropriately for the City venue, a bespoke ‘pin-stripe’ bike was also on display.

1 Lombard Street, owned by former-banker Soren Jessen, served miniatures of their signatures dishes- including steak tartare and quails egg with asparagus, as guests partied into the evening. Motorcycle enthusiasts and smartly dressed City workers came en masse for a glimpse of these beautifully crafted bikes.  This year see’s the restaurant celebrating its 15th Birthday.

 

From Left: Uffe Lauge Jensen (Creator) Anders Kirk Johansen (Owner) Frank Banke Troelsen (CEO) and 24 Carat gold motorcycle.

Dad’s beef, mushroom & mustard pies

The perfect Father’s Day recipe…

Ingredients

  • 1 tbsp vegetable oil
  • 1 onion , chopped
  • 300g stewing beef , cut into chunks, fatty bits and sinew removed
  • 2 tbsp plain flour
  • 1 tbsp mustard powder
  • 1 tbsp tomato purée
  • 1 tbsp wholegrain mustard
  • 1 tbsp Worcestershire sauce
  • 2 thyme sprigs
  • 500ml beef stock
  • 140g chestnut mushrooms , quartered
  • carrots and broccoli to serve (optional)
  • 2 tsp mustard powder
  • 300g plain flour
    • 100g light suet
    • 50g cheddar
    • 1 large egg , beaten

Method:

  1. Heat the oil in a flameproof casserole. Add the onion and cook until soft, about 5 mins. Meanwhile, season the beef and toss with the flour and mustard powder. Push the onions to the edge of the pan and add the beef. Brown the meat, then add the purée and cook for 2 mins more. Add the remaining filling ingredients, except the mushrooms. Season, stir well, then cover and simmer for 2 hrs, stirring occasionally.
  2. Add the mushrooms and cook without a lid until the mushrooms are soft and the liquid has reduced to a thick gravy, about 10 mins. Leave to cool while you make the pastry.
  3. Tip the flour, mustard powder, suet, cheddar and ½ tsp salt into a food processor. Blitz until there are no visible lumps of suet, then dribble in all but 1 tsp of the egg (you’ll need this for glazing the top) and enough water, 1 tbsp at a time, to bring the mixture together as a dough. Tip onto a floured work surface and knead briefly until smooth. Remove ¼ of the pastry, wrap in cling film and set aside. Divide the remaining pastry into 2 lumps, on a lightly floured surface, roll out to approximately 0.5cm thickness, and use each piece to line a 500ml pie tin, leaving some pastry hanging over the edges. If you want to cook the pies now, heat oven to 200C/180C fan/gas 6.
  4. When the filling has cooled down, divide the mixture between the 2 cases. Roll out the remaining pastry and cut out 2 lids to fit, saving the trimmings. Brush the inside edges of each pie with a little egg, then press on the top. Trim the overhanging edges and crimp to seal. Brush the top of the pies with more egg and cut a small air hole in the top of each one. Use the pastry trimmings to decorate.
  5. Put the pies on a baking tray, and bake for 45 mins until the pastry is golden brown and the filling is hot. Alternatively, cover the uncooked pies with cling film and freeze for up to 2 months. Cook from frozen at 200C/ 180C fan/gas 6 for 1 hr. Serve with carrots and broccoli, if you like. 

 

Today happens to be National Chocolate Ice Cream Day (we didn’t know it existed until today either – but we’re not complaining!). So what better way to celebrate this mouth-watering day and this week’s wonderful weather with an ice cream themed post?

Ice Cream History

Ever wondered where ice cream comes from? In the Persian Empire when the weather was hot, people would pour grape juice concentrate over snow and have this as a tasty treat – quite unlike the chocolate laden ice cream we eat today! However, it was perhaps Arabs who started using milk as a major ingredient in the production of ice cream. They flavoured it with rosewater, dried fruit and nuts and by as early as the 10th century ice cream was wide-spread across Arabic countries.

Modern-Day Nitro Ice Cream

From the 10th Century to the 21st, ice cream has come a long way. Ice cream made using liquid nitrogen is the latest and most exciting thing the ice cream world has to offer.

 

 It is created by hosing liquid nitrogen into a metal jug and then mixing it with the ice cream mix. An ice cream parlour in Camden called Chin Chin Labs creates ice cream in this innovative way; they believe it creates a better quality of product. So who knows, maybe in the future we will see our ice cream parlours turning into science labs!

Latest Scoop

Ben & Jerry’s van is on tour at the moment and is in London today until the 15th (contain your excitement!).  If this isn’t good enough, they’re giving out free scoops of their latest flavours: Peanut Butter Me Up and Blondie Brownie in Truman Brewery, Spitalfields and Covent Garden. Check their Facebook page for more details, and head on down for pure ice cream heaven!

Although it is chocolate ice cream day, we thought we’d celebrate the day with a more summery and creative flavour, taken from Melt by Claire Kelsey (if you picked up the Metro on Thursday it’s also in there).  This recipe is great as it doesn’t require you to have an ice cream machine or spend hours laboriously stirring the ice-cream as it freezes.

Makes 1 litre

100g wholemeal bread
70g soft dark brown sugar
2 large egg whites
1 tbsp icing sugar
400g Seville orange marmalade
350ml double cream

 Heat the oven to 170C (gas mark 3). Process the bread to make breadcrumbs. You want them quite coarse, so stop when they resemble rubble. Spread the crumbs on to a baking tray and mix in the sugar. Bake for about 15min, until they are dry and crisp. Leave them to cool.

To make the meringue, whisk the egg whites in a scrupulously clean bowl. When they start to form soft peaks, add the icing sugar and continue to whisk for another minute until they turn glossy. Stop before the meringue becomes stiff. Mix the marmalade into the double cream, then whisk into soft peaks. Again, stop before it becomes too firm, otherwise you won’t be able to fold your mixtures together.

Fold together the meringue and marmalade cream. Use your largest bowl and a spatula or very big spoon. First, add a little of the meringue to the marmalade and cream, then add the rest into the bowl using a folding motion, turning the bowl as you go. The idea is to retain as much air as possible in the mix. Scatter the crumbs over the top and repeat the folding and turning, mixing the crumbs through the cream. Put the mixture in a tub, cover and freeze overnight. This is scoopable almost straight from the freezer.

By Emily Marten

Chelsea Flower Show opens its doors next week (May 21st-25th) so we thought we would celebrate its centenary with a floral themed Foodie Friday. For one hundred years the Chelsea Flower Show has enjoyed Royal patronage and this year will be no different.  Prince Harry has collaborated on a show garden for his charity Sentebale which is set to be a “forget-me-not” garden using flowers native to Lesotho, where his charity supports children with HIV.

 

Gnome hard feelings- the ban on gnomes has been lifted!

 

 

After a century in the wilderness, the Royal Horticultural Society has finally lifted its ban on gnomes. Officials had previously come under fire for branding the somewhat kitsch gnomes as tacky. Gnomes have not been alone in this ban, with balloons and bunting also banned. The RHS has fully embraced the gnome this year auctioning off gnomes decorated by celebrities for charity. Campaigners against the discrimination of gnomes can’t get too excited though, as the ban will be reinstated next year.

 

Chef Tom Aikens hosts lunch with flower arranging package

 

 

To mark the arrival of the Chelsea Flower Show, chef Tom Aikens has teamed up with London florist Wild at Heart to host a specially developed lunch menu where guests are also invited to try their hand at flower arranging.

Hosted at his Chelsea based restaurant, groups of up to eight people can experience the Lunch In Bloom package which includes a 3 course specially crafted lunch menu put together by the Michelin- starred chef, alongside a two -hour arranging session, where guests can create their own bouquet under the guidance of the Wild at Heart team.

The package costs £120 and includes lunch, the class, a bouquet to take home and a glass of Laurent Perrier champagne.

Booking is essential and can be made by emailing: info@tomaikens.co.uk

 

Lima restaurant develops a Chelsea Flower Show inspired menu

 

 

Inspired by all things floral, Lima has devised a specially created menu in keeping with the annual event. The delicate menu uses the finest seasonal produce to create Peruvian dishes with a flowery twist. Dishes include mushroom ceviche charapita with aji sweet potato; orange and pisco lobster salad; steamed fillet of halibut and a perfectly tender slow-cooked lamb rump.  Guests can either choose from a three course menu for £60 which includes a Chelsea Cocktail of melon and pink Champagne or dinner from from the a la carte menu.

 

Our pick of London’s flower markets

If all this floral talk has inspired those of you with green fingers to get involved and try your hand in the garden, we’ve picked out London’s top two flower markets which should help you to get started.

Columbia Road flower market

 

 

Each Sunday morning, the road which runs through Tower Hamlets in London, comes alive with a rainbow of colours and sweet aromas released by market stalls loaded with beautiful flowers and plants. Complete with 52 market stalls, each selling mainly locally-grown plants, trees and shrubs from Essex, the Columbia Rd flower market (close to Old Street tube station) runs from 8am until 2pm .

 

New Covent Garden Flower Market

 

 

52 weary-eyed stall holders set up shop in the middle of the night to target dedicated florists before their shops’ open! The good thing about New Covent Garden Flower Market for you is that the flowers and plants on offer are available at wholesale prices. Open from 3am until 11am during the week, and 4am until 10am on Saturdays, this popular market, based closed to Vauxhall station, sells a beautiful variety of flowers, plants and foliage both from the UK and abroad.

The temperature is carefully controlled and set to 12 degrees, so make sure you wrap up if you’re planning a visit!

 

Seasonal recipe, Rose panna cotta with damson and lavender Viennese shortbread, Frances Atkins

Aside from Chelsea inspired menus, the use of flowers in food is an ever increasing trend, and something chefs such as Yotam Ottolenghi have been advocating for a while. Here is a recipe that got us all at Sauce salivating.

 

 

Ingredients:

For the Rose panna cotta:

570ml of semi skimmed milk

285ml of single cream

2 tbsp of sugar

4 1/2 gelatine leaves, softened in cold water

2 tsp of rosewater

 

For the Viennese shortbread:

170g of plain flour

55g of cornflour

55g of icing sugar

220g of butter

1 vanilla pod, split and scraped

1 tsp of lavender flowers, extra to garnish

damson jam

100ml of whipping cream, whipped to soft peaks

 

Method:

For the panna cotta, bring the cream and milk to the boil, remove from the heat and add the sugar a rose water. Whisk for a minute to dissolve the sugar, before adding the softened gelatin. Pour into 6 moulds and place in the refrigerator to set

Pre-heat the oven to 175˚C/gas mark 3. To start the shortbread, cream the butter, sugar and vanilla until light and fluffy. Sift in both the plain flour and corn flour until just combined. Put the mix into a piping bag and rest in the refrigerator for 30 minutes

Remove the piping bag and allow the mix to soften slightly before piping 8cm lines of the mix onto a lined baking tray. Refrigerate for a further 10 min to set. Bake in the oven at for approx. 15 minutes, or until lightly golden. Once cooled, layer with damson jam and cream

To plate, submerge 2/3 of the panna cotta moulds 1 by 1 into very hot water. This will help to remove them from the mould to the plate. Place the Viennese shortbread around the pudding with a small sprinkle of the lavender flowers

 

By Laura Henderson and Lauren Hill

This week Sauce loves Sandwiches! Believe it or not, the time of year has finally arrived to celebrate the staple of British lunchtimes, the humble sarnie. Be it dripping with bacon or served soggily with the inevitable bag of crisps, the sandwich has apparently earnt the right to be honoured by a whole week of celebrations next week.

 

National Sandwich Week 12-19th May

In case you’re looking for contenders for your sandwich features, we have put together a hot list of Sauce sandwiches… which are far from your average tuna mayo (with or without sweet corn)!

 

The gourmet sarnie:

Newly opened Kaspar’s Seafood Bar and Grill at The Savoy has a sandwich fit for a king, with their Lobster Club Sandwich-succulent lobster, avocado and home-made mayonnaise.

 

 

The exotic sarnie:

For those of you who like things nice and spicy, The Beirut sandwich is the one to go for. Cabana Brasilian Barbeque restaurant brings a Brasilian zing with a toasted Syrian flatbread filled with their signature Malagueta chicken, chilli mayo and melted cheese.

 

 

The traditional sarnie:

Fortnum and Mason afternoon tea selection at their Diamond Jubilee Tea Salon, serves a range of dainty and delicate sandwiches, such as cucumber with mint butter; smoked salmon with lemon dill butter and coronation chicken . No crusts included.

 

 

The controversial sarnie:

Cocomaya’s egg sandwich on home-made seeded bread. Perhaps the most anti-social sandwich of the bunch, and likely to offend colleagues on the desk next to you with its distinctive aroma. Delicious nonetheless.

 

 

Record breaking Sandwiches

To celebrate the Great British institution of the Sandwich the British Sandwich Association are organising a Guinness world record attempt. So if you are a sandwich fanatic or just happen to find yourself foot loose and fancy free on the 14th May, then head on down to Salford, where they will be trying to slice through the current world record, by getting 800 people simultaneously making sandwiches.

 

Searching for specialist sandwiches?

Then why not try out the recently opened Kiosk in Kings Cross. It can be found in the heart of King’s Cross Station, just metres from St Pancras International. KIOSK serves home-cured, hot roast meats – turkey, pork or salt-beef – freshly carved and stacked into delicious artisan breads, beautifully packaged and served with delicious, rich coffee.

 

 

If your tastes run to the more exotic, how about trying to make HMasha’s Spicy Prawn and Avocado Mayo?  It certainly got all of us here at Sauce excited.

 

Total prep and cook time: 15 minutes

Serves: 4

Ingredients:

  • teaspoon cumin
  • teaspoon of garlic powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili powder
  • 4 teaspoons olive oil
  • 1 pound medium shrimp or about 40 shrimp (I use cooked frozen)
  • 1 avocado
  • 1/2 mayo
  • 1 chipotle pepper
  • juice of 1 lime
  • 1/4 teaspoon kosher salt
  • 4  french baguette rolls (of any kind of bread you desire)
  • 8 leaves of romaine lettuce

Directions:

  1. put frozen shrimp in cold water to thaw
  2. combine cumin, garlic powder, 1/2 teaspoon salt, chili powder, and olive oil together in a bowl
  3. once shrimp is thawed dry and put in the bowl with the mixture and make sure each shrimp is coated
  4. pit and dice avocado and combine with mayo, chipotle pepper, lime juice, and salt in food processor. pulse until smooth
  5. then just put avocado mayo on bread as much as desired, followed by shrimp and a couple leaves of washed lettuce and enjoy!!!


In other foodie news: Opening today is the First Kumsi tea shop in London.

 

 

For 146 years, Kusmi Tea has been developing a wide range of delicious blends, carefully selecting

the origin of its teas in order to creating exclusive blends. Within this new temple dedicated to the brand, there is a unique a tea salon where you can indulge in tea and cake.

by Tash Barry & Laura Henderson

Bank holidays always create lots of excitement at Sauce HQ and with Monday 6th May slowly edging into sight, this week’s Foodie Friday will focus on what the first bank holiday weekend in May has to offer us.

Whilst we can’t guarantee that the sun’s going to shine, there are still plenty of other things going on to keep us occupied over the three- day break.

Here’s a breakdown of a few foodie things that we think might be worth checking out:

 

London’s Brewing

 

 

This first-time festival is heading to The Brewhouse in Hackney from the 4th – 5th  May. Beer lovers will be happy to hear that there will be over 100 different beers on offer which have all been carefully crafted by 40 different London breweries. All the beers entered at the festival will also compete for prizes in their categories.  For those keen to step away from the pints, local food produce, live bands and DJ’s will also be on hand.

Tickets range from £5 for festival entrance up to £20 for the full package which includes  nine beers.

londonsbrewing.co.uk

 

Forage for a Feast

 

 

This unusual feast is for anyone looking to turn their own finds into something tasty. The day-long event sees foragers meet at Tower Hamlets Cemetery Park at 10.30am on Saturday 4th May for a quick introduction to wild food, herbs and the art of foraging. After that, everyone will have the chance to take a wander around the park hunting for unusual ingredients. During the afternoon, everyone will head to the kitchen along, with their haul, to be taught how to turn their finds into a tasty meal.

Tickets cost £50.

www.lovemycourse.com

 

Afternoon Tea at The Modern Pantry

 

 

For anyone who’s lucky enough to have the Friday afternoon off as well as the Monday, The Modern Pantry in St Johns Square is offering a six- course afternoon tea (where each course comes with a specially paired tea.) The quaint pantry will be serving up a selection of pastries, sandwiches and toffees. Be quick, as this is only available on the Friday as the Pantry is closed for works on the Sunday and Monday.

Tickets cost £38 and also include a jar of Lalani & Co tea.

www.themodernpantry.co.uk

 

Dorset Knob Throwing and Food Festival

 

 

Despite having a rather elusive name, this event always draws in the crowds. On Sunday 5th May, people flock to Cattistock near Dorchester, Dorset to try their hand at Knob throwing. Under a strict set of rules which have been developed over the years, people are encouraged to throw the knob (a large biscuit made from dough and lots of sugar) as far as they can and compete to break the record set in 2009 by Philip German – Ribon, who managed to hurl the knob a whopping 26.10 metres.

www.dorsetknobthrowing.com

 

3 nights for the price of 2 at the Priory Bay Hotel, Isle of Wight

 

 

For anyone looking to make the most of the Bank Holiday weekend and head away for a few nights,   the beautiful Priory Bay Hotel on the Isle of Wight is offering 3 nights for the price of 2.  Head Chef, Oliver Stephens and Sommelier, James Trevaskis have both returned to Priory Bay after travelling the world and have developed a delicious menu which guests can enjoy in their magnificent Island Room restaurant over- looking the Solent.

www.priorybay.co.uk

 

 

By Lauren Hill

On 28th April, the inaugural Chowzter World’s Seven Tastiest Fast Feasts Awards will announce the world’s tastiest food items as selected by top food bloggers from over 30 countries. Hosted by actor and comedian Alexander Armstrong and supported by Coca Cola, the event will be held at East London’s Village Underground and is set to be one of the most exciting foodie events of the year.

Taking entries from the Chowzter app, which shares the best fast feasts in over 100 categories from over 100 countries, Chowzter World’s Seven Tastiest Fast Feasts Awards will announce the best of the most popular categories ranging from Pizza and Dumplings to Tacos.

Top food bloggers, nicknamed ‘Chief Chowzters’, from each country will oversee foodie communities in over 100 cities, selecting what they consider to be the seven unmissable dishes in each category, namely pizzas, burgers, curry, fried  or roast chicken, sandwiches, dumpling and tacos.

Winners will be chosen by the Chowzter team, who are travelling the globe tasting and testing the entries, as well as the bloggers themselves who will battle it out to argue the case for their personal favourites via online debate. Top London food blogger Niamh Shields, for example, is representing London and has carefully picked what she recommends as the best dishes in the capital.

The Chowzter World’s Seven Tastiest Fast Feasts Awards are open to the public and tickets are on sale now, priced at £25 per person.

However, we have two pairs of tickets to give away to two randomly chosen people who enter their details below:

The draw will be made on Friday 26th April at 3pm and the winners will be contacted by email.

Good luck and we hope to see you on Sunday!



This week, Foodie Friday takes a look at one of the hottest trends this year-the Street Food revolution. No longer does the extent of street food consist of a greasy burger and chips. One can now find a vast array of delicious, healthy and tempting foods sold from all manner of vans, carts and wagons. The craze of street food has blossomed across the country, in particular the capital, so look out for the next van/stall near you and keep a close eye on this ever-growing global food trend.

 

 Chowtzer World’s Seven Tastiest Fast Feasts Awards

 

 

On Sunday 28th April, the inaugural Chowzter World’s Seven Tastiest Fast Feasts Awards, will announce the world’s tastiest food items as selected by top food bloggers from over 30 countries. Hosted by actor and comedian Alexander Armstrong and supported by Coca Cola, the event will be held at East London’s Village Underground and is set to be one of the most exciting foodie events of the year to which everyone is invited. Chowzter World’s Seven Tastiest Fast Feasts Awards will announce the best of the most popular categories ranging from Pizza and Dumplings to Tacos. Nominations will be revealed next week so follow @Chowzter7 on twitter to find out! Tickets are on sale now, priced at £25 per person.  For ticket sales go to www.chowzter.com/awards

 

 

Shake Shack opening this July in Covent Garden

 

 

Get ready London! Shake Shack is on its way! Born in New York City’s Madison Square Park in 2004, Shake Shack will be opening their first ever UK shack this July, located in the historic Market Building near the Royal Opera House in London’s Covent Garden.  Shake Shack is a modern day ‘roadside’ burger stand serving the most delicious all-natural burgers, flat-top dogs, frozen custard, beer, wine and more. The menu will showcase all the Shack classics, as well as a selection of location-specific items using fresh, simple ingredients. From its ingredients and employment practices, Shake Shack puts great emphasis on its environmental responsibility, design and community investment and aims to serve high quality food at a great value. A fun and lively community gathering place, Shake Shack has earned a cult-like following around the world and we predict London will be next!

This Monday, Sauce and Shake Shack will be attending Burger Monday to sample some mouth-watering burgers, created by Blueprint cafe’s head chef Mark Jarvis. We will let you know how we got on in next’s weeks edition.

 

 

 Street Feast London

 

 

Tonight marks the first night of Street Feast London, a celebration of all things street food, right in the heart of the Capital.  Each Friday between now and June, the street food market will take over the former Travis Perkins builders Merchant Yard on Kingsland Road and play host to over 200 people celebrating the start of the weekend.

Open from 5pm until midnight, the Merchant Yard in trendy Shoreditch will be packed out and selling food from all corners of the globe from the chicken on offer at Mama’s Jerk Kitchen to the Big Dog at Big Dog Hot Dogs all washed down with an array of cocktails and drinks.

Find out more here: www.streetfeastlondon.com

 

 

The Street Food Revolution- It’s a Dine of the Times

 

When people think of street food, they wouldn’t be wrong if packed out markets and bazaars across Asia, India and South America spring to mind. But thanks to the likes of festival food stalls and a need for cheaper, fresh food on the go, street food is now an ever- growing trend across the UK, with food stalls popping up in almost every city across the country. So, it may be worth forgetting the idea of formal sit-down restaurants in favour of eating with a plastic fork off a napkin, as it seems like it’s a foodie trend here to stay.

If you look outside of London, you can stumble across some real treats. Manchester and Bristol are both cosmopolitan cities and could be great places to start. Guerrilla Eats runs regular street food events across Manchester with a great range of foods on offer from colourful paella to wood- fired pizzas. www.guerrillaeats.co.uk

And for those in the heart of the South West, join the queue at College Green, Bristol every lunch time when a familiar yellow and red umbrella is wheeled onto the green marking the arrival of Meat & bread, Bristol’s best street food. The stand is responsible for keeping the city’s people well -fed with massive sandwiches filled with delicious flavours like their favourite beef Jamaican curry. meatandbread.co.uk

 

And finally…

 

Even Sainsbury’s have got in on the act

Sainsbury’s rolls out street food range, 8th April

The UK retailer is set to launch a range of on-the-go lunch options in a bid to tap into the demand for street food in the country. The chilled range will comprise wraps, salads and flatbreads inspired by food from the around the world, the retailer said today. Products will include Jamaican Jerk Chicken wrap and Pad Thai King Prawn and Chicken Street Salad. Sainsbury’s street food will range between £2.80 and £3.50 and will be in-store from 29 April.

 

 

By Florence Clarke and Lauren Hill

 

This week’s Foodie Friday is written with summer in mind, albeit at the very back of our minds. As the clocks ticked forward last weekend into British summer time we couldn’t help but notice (as a snow flurry drifted past our window yesterday afternoon) that there is a major lack of the crucial element- the sun! So with that in mind, this week we’re trying to muster up our spirits in another way, by talking about the best in British food.

 

The GuardianWhat A Load of Pollock, James Meikle 

 

 

The food scandal continues but this time it was the turn of the nation’s favourite seaside dish, fish and chips. The popular family favourite was ‘rocked’ earlier in the week as it emerged that around 7% of all cod sold in fish and chip shops could actually be cheaper fish like pollock, whiting or haddock.

 

British Food Producers Festival 22nd – 27th April 2013

 

 

The Royal Garden Hotel is spending a week celebrating the best of British food in celebration of St George’s Day. The event will showcase top quality ingredients from some of Britain’s leading producers over five exciting nights. Each evening commences with a masterclass presented by one of their selected suppliers, illustrating the path of their produce from source to dinner table. The presentation is followed by a lavish six-course dinner featuring ingredients from each supplier, specially designed by Executive Head Chef Steve Munkley, with accompanying wines and beers to complement the dishes. Masterclasses start at 6.30pm, Monday to Friday. Tickets are priced at £59 per person tickets are £59 per person including a 6 course gastronomic dinner and masterclass with Executive Head Chef Steve Munkley.

For more information about each of the evening masterclasses and to book today, simply follow this link.

Sauce Communications are giving one lucky person the chance to win two free tickets to attend the event on the night of their choice. To enter simply send your contact details to natalie.b@saucecommunications.com

 

BBC, Best in Season

 

 

In April, we typically celebrate all things fresh and at their best. Those foods topping the in-season bill at the moment are:

Crab:

The crab season runs from now until November and, if possible, it’s generally best to buy crabs whilst they’re still alive. The crabs to go for are the heaviest, as they will contain the tastiest meat!

Lamb:

When choosing lamb, look for firm, fine-grained meat with a velvety texture; it should be moist, rather than dry or slimy and any fat on the outside of the lamb should be white.

Spring Onions:

The best spring onions to choose are firm, unblemished with plenty of green fresh leaves.

Watercress:

Watercress is at its best between now and September. All of the leaves and stems are edible; just steer clear of any tough roots.

Garlic:

Now is the start of the fresh garlic season, an indispensable ingredient especially in Asian and Mediterranean cuisine.

Jersey Royals are just coming into season now and with their season only lasting around two months we recommend you get in their quickly!

 

BBC, Seasonal recipe, Angela Hartnett

 

 

As lamb often features heavily on the dinner table during the Easter period, we thought  we’d mix it up a bit! Angela Hartnett’s crab cakes recipe makes a refreshing change using ingredients which are at their most fresh at this time of the year.

Prepare the fishcakes in advance and chill. Remove from the fridge 30 minutes before cooking, and fry just before serving.

 

Ingredients

For the crab cakes

  • 2cm/1in piece fresh root ginger, peeled
  • 2 red chillies, seeds removed
  • 250g/9oz white crabmeat
  • 1 tbsp roughly chopped fresh coriander
  • 2 spring onions, finely sliced
  • 2 free-range eggs
  • 7-8 tbsp breadcrumbs
  • plain flour, for dusting
  • 25ml/1fl oz olive oil

To serve

  • sweet chilli jam
  • few handfuls salad leaves
  • olive oil, for drizzling
  • salt and freshly ground black pepper

Preparation method

  1. Place the ginger and chilli into a mini food processor and pulse until finely chopped.
  2. In a bowl combine the chilli and ginger with the white crabmeat, coriander and spring onions. Crack in one egg and mix well, then stir in 4 tablespoons of the breadcrumbs.
  3. Divide the crab cake mixture into 6 equal portions and mould into patties. Place on a tray and chill in the fridge for about 20 minutes before cooking.
  4. Preheat the oven to 180C/365F/Gas 4.
  5. Beat the remaining egg in a small bowl with one tablespoon of water to make an eggwash. Place some plain flour and the remaining breadcrumbs in separate shallow dishes.
  6. Dredge a crab cake in the flour, then dip into the egg and coat in the breadcrumbs. Shake gently to remove any excess breadcrumbs. Repeat with the remaining crab cakes.
  7. Heat the olive oil in a frying pan and fry the crab cakes for 2-3 minutes on each side, or until crisp and golden-brown all over. Transfer the crab cakes to a baking tray and bake for 5-10 minutes, or until piping hot all the way through.
  8. Serve the crab cakes with sweet chilli jam and a mixed leaf salad, lightly dressed with olive oil, salt and freshly ground black pepper.

By Lauren Hill

After recently coming back from the vegetarian kingdom of India to a world where beef is horse and horse is beef, I’m tempted by the herbivore’s life. And reading the foodie news this week, it seems I’m not the only one. This week’s Foodie Friday takes a look at whether suspicious sausages and baffling beef have affected conversions to vegetarianism. And we look to the rest of the world and their vegetarian ways, from the very vegetarian India, to confusions over whether pork is a meat in China.

 

The Guardian, Horsemeat Scandal Sparks Rise in Sales of Vegetarian Alternatives, Sarah Butler

 

This week, The Guardian reported that Quorn, the UK’s biggest vegetarian ready meal brand, has seen a rise in its sales since the horsemeat scandal which, in case you missed it, dominated every single newspaper and headline for what felt like about 87 years. Other vegetarian brands have seen 30% sales rises and huge demands for non-meat products as more people are now keen for the greens.

 

The Times of India, US Food Giants Turn Vegetarian in Gujarat, Chitra Unnithan

If vegetarian food was a country of people, India would be their king. Quite simply a vegetarian haven, India arguably offers the most diverse and exciting range of vegetarian foods in the world. It is no wonder, then, that fast-food powerhouses with branches in India have extensive vegetarian options on their Indian menus. This week, we discovered that Subway has taken this one step further by opening a completely all-veg outlet in Ahmedabad.

 

The Moscow News, Veggie Tales, Kirsten Blyth

Over in meat-enamoured Russia, a bold Korean-influenced vegetarian chain has opened its doors with the claim that they do not cook “anything with a face” (fish do not count).  The restaurant, Retseptor, specialises in pescatarian options for diners, aiming to tempt locals away from their beloved beef borsch and stroganoff, and over to the face-less feasts of fish and veg.

 

The Guardian, A Vegetarian Tour of Shanghai, Frederika Whitehead

In China, if you order vegetable noodles, you may get noodles with beef. If you say you’re a vegetarian, the waiter brings you pork. This is what Frederika Whitehead discovered during a tour around Asia in search of vegetarian cuisine. Vegetarianism simply doesn’t seem to exist. Navigating around the meat in street food stalls in Shanghai, Whitehead finally finds some vegetarian delights. One such interesting veg dish is qingcai baozi, a steamed bun with a bok choi, mushroom and tofu filling. If you’re going on a trip to China and you’re not a carnivore, then watch out for some tofu that is marinated in pig’s blood, and check which eggs you’re picking up, as some are fertilised boiled eggs with foetuses inside…

 

The Daily Mail, Lily Cooper Apologises to Fans After Outraging Animal Rights Activists Pledging Slaughter Pig for Comic Relief, JJ Anisobi and Kimberley Dadds

Lily Cooper has been causing a stir amongst animal rights activists and vegetarians alike after announcing that she would be slaughtering a pig for a Twitter follower in aid of Comic Relief. In a unique event for Red Nose Day, Cooper is giving twitter followers the chance to donate money and then be picked at random to have a pig named after them, and then slaughtered or spared for them depending on their dietary preferences.

 

BBC News, Pig Rearing School ‘Bombarded’ by Protest Emails

Pig activities have been wreaking further havoc where it was discovered a primary school in Suffolk was having children look after pigs before they were sent to the butcher. The school has received hundreds of emails protesting against this meat lesson for children, with the school responding that it had “100% support from parents.” Given that my Mum told me that we only ate animals that were already dead when, at the age of 6, it dawned on me that the piggies snuffling around in the fields were possibly being killed to be put on my dinner plate, I imagine this school lesson could be enough to make any child go veggie.

 

And finally…

Sauce is proud to introduce the Great Northern Hotel which is re-opening its doors after 12 years to the public this April.  Fully restored to its former glory, Great Northern Hotel occupies a prime position between St Pancras International and King’s Cross stations, the busiest rail transport hub in Europe. The privately owned Grade II listed building has been thoughtfully restored by owner-operator Jeremy Robson of Ram. The signature dome of the new Western Concourse at St Pancras International and King’s Cross station is designed to fit the crescent shape of the hotel itself and is also just 18 metres away from the main Eurostar entrance to St Pancras International.

Originally designed by architect Lewis Cubitt, the Great Northern Hotel opened in 1854 as the first of the new generation of Victorian railway hotels. Reflecting its architectural heritage, the 91-bedroom hotel has been sensitively refurbished and its interior design exudes a timeless elegance with a hint of modernity. The intention has been to evoke the romance of rail travel from a bygone age and to preserve a sense of history and style. David Archer and Julie Ann Humphryes, co-founders of Archer Humphryes Architects (Hakkasan, Sans Souci Hotel Vienna), were commissioned to execute the concept and interior design of the hotel. The hotel houses a destination restaurant, Plum + Spilt Milk and the glamorous GNH Bar.

Feast on fine food and wine in the glamorous heart of Soho, and support Comic Relief 2013!

MASH Steak House, with its iconic art deco interiors, is hosting an evening of fun and opulence

in aid of Comic Relief 2013

Where: MASH, 77 Brewer Street London W1F 0RH

When: Monday 11th March

Bookings: Available from 17:30 – 23:00

Tables can be booked for 2 – 24 persons

MASH has created a delicious 3 course menu at £50 per person, which includes signature dishes, such as Danish rib eye and Uruguay New York Strip steak 

£20 of the proceeds will go direct to Comic Relief 

You are invited to bring your own favourite wines, to drink or trade with other guests and in the spirit of the evening MASH is also looking forward to sharing their favourite wines with you (including their own bespoke brand 2011 “No Bull” Syrah)

Follow this link for more information and click here to view the menu in full.

To book a table please contact MASH reservations on:

E-mail: reservations@mashsteak.co.uk

0207 734 2608

Please quote “Menu Relief” at the time of booking

*If you know the wine you will be bringing, and even better, a wine you would like to trade it with;

please let the MASH team know at the time of booking!

MASH London team up with Red Nose for a special foodie fundraiser

On Monday 11th March, MASH restaurant in Piccadilly, London will host a one off night celebrating wine and food as part of Red Nose Day’s brand new Menu Relief, to which everybody is invited.

To accompany a specially created three course menu, guests will be invited to bring and swap their own favourite bottles of wine on the night for which no corkage fee will be charged.  MASH’s team of ten expert sommeliers led by MASH’s head sommelier Christian Thorsholt Jacobsen will be on hand to guide guests through the array of wines which will on offer to drink throughout the night.

For £50 per person, guests will be able to enjoy a three course menu with £20 of the proceeds going direct to Comic Relief.  The normal price of this menu is £55 and will feature dishes such as the restaurant’s signature 250g Danish rib eye and Uruguay New York Strip steak together with fries and sauces to share followed by MASH’s classic cheesecake with strawberry sorbet.

MASH, which is noted for its rare and developed wine collection particularly from the Americas, will be showcasing their own wine including their bespoke 2011 “No Bull” Syrah blend over the course of the night.  The wine will be sold as individual and magnum sized bottles at a special price of £33 and £70. A donation of £10 for all single bottles sold and a donation of £20 for each magnum will be made to Comic Relief.  MASH will be offering glasses of their two favourite wines over the course of the night for guests to sample.

Menu Relief from now until the end of March. By dining out and donating to Comic Relief there’s an opportunity to help

people living in unimaginably tough lives across the UK and Africa.  To find your nearest Menu Relief restaurant go to www.rednoseday.com/menurelief

 To book a table please contact: MASH on 0207 734 2608 and quote “Menu Relief” or E-mail: reservations@mashsteak.co.uk

 

Notes to Editors:

  • A three course vegetarian menu will also be available priced at £40.00 plus a 12.5% service charge of which £10 will be donated to Comic Relief
  • MASH stands for Modern American Steak House and combines the informal Danish approach to eating and drinking with the sophisticated modern American steakhouse in elegant and comfortable surroundings
  • MASH London is based at 77 Brewer Street, London W1F 9ZN
  • For more information about Red Nose Day  please visit: wwwwrednoseday.com

 About Red Nose Day:

  • Red Nose Day 2013 is heading your way on Friday 15th March when the great British public will once again be asked to Do Something Funny for Money
  • Raising cash this Red Nose Day can help to change lives forever. That’s because Comic Relief spends the money raised to help change the lives of poor, vulnerable and disadvantaged people across the UK and Africa
  • Comic Relief was launched on Christmas Day in 1985, live on BBC One.  At that time, a devastating famine was crippling Ethiopia and something had to be done.  That something was Comic Relief.  The idea was simple – Comic Relief would make the public laugh while they raised money to help people in desperate need.  Before too long, Red Nose Day was created and the first ever event in 1988 raised a staggering £15m
  • This year, 2013, marks the 25th anniversary of Red Nose Day which has raised over £600m and helped to change lives both in the UK and Africa
  • Comic Relief, registered charity 326568 (England/Wales); SC039730 (Scotland)

 Please drink responsibly.  UK Chief medical Officers recommend that men do not regularly exceed 3-4 units daily and women 2-3 units daily.  Avoid alcohol if pregnant or trying to conceive.  www.drinkaware.co.uk

To book a table please contact MASH reservations on:

E-mail: reservations@mashsteak.co.uk

0207 734 2608

Please quote “Menu Relief” at the time of booking

For more information about MASH please contact:

Jess@Saucecommunications / 020 8600 3600

We are looking for a bright and experienced account manager with experience in food, lifestyle or travel PR to join our growing PR team.  If you are a creative and enthusiastic foodie with excellent media contacts within the food and lifestyle sector, we would love to hear from you.

Candidates should have exceptional writing skills, be accustomed to working within a team and managing an account executive as well as being confident leading client meetings.  You would be expected to hit the ground running as the agency is busy and fast paced but Sauce has an exciting portfolio of restaurants and is one of the most highly respected food and drink PR and Marketing agencies.

For more information or to apply, please contact: info@saucecommunications.com

This week’s Foodie Friday is getting loved-up in time for Valentine’s Day, so we’ve had a look at how you can celebrate Valentine’s Day with perfectly romantic, foodie treats…

Whether you’re loved-up, flying and always smiling, or single, think all that’s naff and just up for a laugh, you’ll know that Valentine’s Day is around the corner. The whole city is brimming with teddies hugging hearts, red banners declaring their love to passers-by, heart-shaped balloons swaying contentedly in the crisp, February wind, and the sound of a satisfied sigh somewhere down the tube.

For some fine dining around our romantic capital, we bring you some special Valentine’s Day meals hot off the Sauce HQ press, exclusively for your heart-shaped eyes only…

1 Lombard Street

Iconic City restaurants 1776 and 1 Lombard Street are teaming up with the luxurious lingerie brand, Agent Provocateur, to create a truly seductive treat for their loved-up diners. All ladies dining at the restaurants on the 14th February will be given a naughty-but-nice goody bag worth £55. The truly indulgent Dégustation menu at 1776 offers lovebirds decadent dishes including black truffle risotto and caramelised black cod. The menu is priced at £90 per person or £140 each with matching wines. The three course menu at 1 Lombard Street is priced at £48 per person and features the wonderfully romantic pink champagne risotto, and the fantastically indulgent fillet mignon with foie gras.  

 

 Launceston Place

Valentine’s Day is all about spoiling your loved ones, and Michelin-starred Launceston Place has devised the ultimate treat for romantic foodies this February 14th. Head chef Tim Allen will create a bespoke menu for each couple, based entirely around your lover’s favourite foods. Whether your other half has a flaming desire for three chocolate courses, or a menu that is an unadulterated celebration of cheese, anything goes. To make the evening extra special, diners will also be presented with a special bouquet of beautiful Valentine’s Day flowers. To top it all off, you get to eat your uniquely tailored meal in the chef’s private office, where you can watch the kitchen action through a live television link. Reality TV just got interesting…

 

Sauterelle

A diamond is forever, right? To truly wow your loved one, treat her to Sauterelle’s six-course Valentine’s Day menu. The mouth-watering choices include scallops served with caviar d’Aquitaine, buttermilk panna cotta with Lincolnshire rhubarb and Champagne granite.
Not enough? Well, to truly make it a night to remember you will receive a one-carat Ashoka-cut diamond ring with 62 facets, surrounded by a further 0.55 carats of round, brilliant-cut diamonds on a platinum band.

We bet she will never forget this Valentine’s day!

 

Take a peek inside the Evening Standard which lists Launceston Place and Sauterelle as their “Most Exclusive Table” and “Most Expensive Dinner” respectively, in their Ideas for a Valentine’s Day Blowout.

 

Inamo

 Groundbreaking pan-Asian restaurants Inamo and Inamo St James are making technology romantic this Valentine’s Day. Happy couples will have the chance to customise their interactive tables with images of their choice, creating a unique ambience for each couple. The specially created four-course menu is a romantic foodie heaven, including brand new dishes such as heart-shaped salmon and avocado maki rolls, and Szechuan carpaccio of beef. The menu is priced at £35 per person, and is available until 16th February: the perfect excuse to extend the delicious combination of food, fun and romance!

 

 

Union Jacks

Over at Union Jacks, celebrate Valentine’s Day the good, old British way with the Great British Valentine’s Day menu. Enjoy winter-warming iron bark pumpkin soup, and succulent Scottish hake fillets in the relaxed, retro atmosphere of this fantastic Chiswick joint. The meal is priced at a tantalising £30 per person.

  

Valentine’s Day Great British Menu

Thursday 14th February  2013

 

On arrival

A Cornish Champagne cocktail for the Jills or UJ’s Hedgerow Sling for the Jacks

 To start choose between either

 West Mersea Oysters served 3 –ways

Adnams  Bloody Mary Sauce – old school shallot & red wine vinegar –crispy bacon & a dash of Lea & Perrins

~

Roasted Iron Bark pumpkin soup

and marjoram oil..

 

Then for your Main Course

 

Slow Braised Hereford Ox cheeks

with creamy “herby”  mash and loads of rich red wine and port gravy

~

Scottish Hake fillet

served with lemon butter sauce, toasted hazelnuts and heritage Jersey potatoes

 

And for pudding

 

Homemade spiced plum sorbet with twice baked fennel and hazelnut biscuit

Washed down with a  mini British Plum Daiquiri

~

Food fight British cheese plate (£3 supplement)

with a glass of Berry Bros & Rudd St James’s finest reserve port

 

Then finally, your choice of tea or coffee.

 

£30 per person

 

FOR RESERVATIONS PLEASE CALL THE RESTAURANT ON 0203 6179988 OR DROP IN & RESERVE YOUR PLACE IN PERSON.

MANY THANKS FROM ALL OF US HERE AT UJS.

217-221 CHISWICK HIGH RD , CHISWICK , W4 2DW 

 

 

 

 

With all these exciting dining experiences going on, we took a look at some food that has been getting the Valentine’s touch too, such as this enamoured egg from www.thefrisky.com


So whilst we cut curves into our sandwiches, and swirl hearts in our coffees, we thought we’d take a look at how Valentine’s Day has inspired food around the world…

 

Time, Japanese Cafe Offers Chocolate Face Truffles as Valentine Gifts, Yue Wang

In Japan, Valentine’s Day is all about chocolate, and the tradition holds that women should present their male friends or partners with chocolate. Time reveals that Fab Cafe in Tokyo took this one step further this year when they offered to make bespoke chocolate moulds… of your loved one’s heads.

 

From Argentina With Love, Heart-shaped Alfajores for Valentine’s Day, Rebecca Caro

Entering the world of spice and Latino love, in Argentina, we found some Valentine’s inspired Alfajores, a sweet, honey and almond cake, which is a lovely, easy-to-make gift to delight anyone’s taste buds.

 

Time Out, Derrière

And lastly, getting classy and chic in the City of Love, Paris, we found this quirky restaurant that lets diners get a little more intimate over their dining… by eating in the restaurant bedroom.

We hope you enjoy your Valentine’s Day!

 

 

Lidia Szmid, Charlie Mundy and Elena Toselli

 

This Foodie Friday is a Foodie Freakshow 

The Times - Chef is Toshio Tanabe happy to dish the dirt on his staple ingredient – earth, Kyoko Onoki and Richard Lloyd Parry 

From snail porridge to black pudding Nutella, top chefs are always trying to find new ways of shocking our palates and our ears. Chef Toshio Tanabe has quite literally stumbled onto the newest shocking culinary ingredient. The new cuisine being served in Tanabe’s French-style restaurant in Tokyo is right beneath your feet: soil.

Other restaurants have previously created dishes containing faux soil made of organic ingredients to give the appearance and texture of soil, but not the taste. Tanabe says, “I know of no other chef who actually cooks soil.” The soil cuisine began by Tanabe experimenting with incompletely washed organic vegetables in salads. The soil used in his restaurant Ne Quittez Pas is provided by an agricultural soil supplier who has already been tested for safety. The process consists of baking the soil, boiling it in water, then passing it through three kinds of filters to remove sand, grit and particles. He then mixes the remains with gelatine to produce a smooth, creamy mud. A full soil menu is offered at his restaurant for £70 for those willing to dig into dirt.

 

Daily Mail - What’s the best posh new choc: wasabi, bacon or haggis?, India Sturgis 

As if chocolate wasn’t delicious enough on its own, confectionery companies are constantly adding unusual flavours to keep us interested. This has resulted in booming sales of upmarket chocolate, proving we like our treats with an extra kick of something different. But have chocolatiers taken it a flavour too far? New flavours include spicy wasabi chocolate for a tingling taste, bacon chocolate for those needing an excuse to have chocolate for breakfast, and even a bar of haggis chocolate. Luckily the chocolate bar isn’t stuffed with meat but is instead mixed with a smattering of Scottish haggis spices such as cloves, vanilla, nutmeg, allspice, salt and black pepper.

 

The Guardian - Restaurant: Bo London, London W1, Marina O’Loughlin

 Marina O’Loughlin braves the chilly granite cave of Bo London to try “Demon Chef” Alvin Leung’s latest creations. His “X-treme cuisine” has been brought from Hong Kong’s Michelin-starred Bo Innovation to London’s Mayfair. Leung’s most famous dish, Sex on the Beach, aims to give diners a happy ending to their experience. The dish consists of a pink condom fashioned from starches on biscuit crumb “sand” with a condensed milk sauce and gives proceeds to the Elton John AIDS charity.
Apparently the spherified molecular dumplings and tomato marshmallow aren’t the scariest experience to be hand in the restaurant. According to Miranda, the hardest and most terrifying thing to swallow in Bo London was the bill.

 

The Independent – It’s time to mug up on your microwave meals, Richard Ehrlich

Since the microwave became the newest trend in the global home cooking scene in the 1970s, few households have been without them. No longer the earth-shatteringly exciting new gadget they once were, the trusty microwave oven has become demoted to the role of leftover-warmer and depressingly tasteless meal for one blaster. Until this week, that is. Microwave-fan Richard Ehrlich has broken away from the ready meal brigade, taken a coffee mug out of the cupboard, and created a range of miniature microwave miracles. With savoury recipes including egg florentine, meat loaf and fish curry, will this microwave mug meal crusader defeat the defrosted diet cottage pie ready meal?  Or is the concept of microwaving prawns until they become fluorescent, and then eating them out of a scrabble mug, the most depressing thing to be achieved in a modern kitchen?

 

The GuardianHogget recipe, Rosie Syke’s

Never heard of hogget? Nor had we, but Rosie Syke’s Breast of hogget and pease pudding recipe just sounded too Shakespearean to be true. Here’s the weird and wonderful recipe for any intrepid eaters amongst you. Good luck! Oh and to satisfy your curiosity: it’s a young sheep, aged between 12 and 18 months.

A rolled breast of hogget

Serves 4
For the hogget
2 onions, peeled and roughly chopped
1 carrot, roughly chopped
1 leek, chopped, including all the green portion
1 bay leaf
2 sprigs thyme
1 tsp black peppercorns
1 hogget breast (about 2kg)
1.2 litres boiling water
1 heaped tbsp Dijon mustard
100g fresh white breadcrumbs
Small handful flat-leaf parsley, chopped
Splash of flavourless oil
Salt and black pepper

For the pease pudding
Splash of flavourless oil
1 onion, peeled and finely chopped
1 leek, trimmed and finely chopped
2 sticks celery, finely chopped
500g green split peas, soaked overnight
1 bayleaf
A few mint leaves and stalks
1 tbsp cider vinegar
30g butter

1 Preheat oven to 160C/320F/gas mark 3.

2 Make a bed of the vegetables, bay leaf and thyme in a large roasting tin, scatter over the peppercorns and put the hogget on top. Pour over the water, cover tightly with foil, put into the oven, and leave to cook for 2½ hours.

3 Take out of the oven and leave covered until cool enough to handle. Lift the meat out and put on a tray in the fridge overnight.

4 Strain the vegetables out of the stock and discard them. Put the stock in a jug in the fridge overnight.

5 About 1½ hours before you want to eat, take the meat and stock out of the fridge. Skim any fat from the stock and keep it to cook the vegetables for the pease pudding. Lift any rib bones out.

6 Now make the pudding. Heat a heavy-based pan with a splash of oil and hogget fat. When it is hot, add the onion and cook gently for 5 minutes, then add the leek and celery and cook for another 5 minutes.

7 Separate the mint leaves from the stalks. Strain the split peas and add them, the bay leaf and stalks to the pan. Stir, then turn up the heat. Once it begins to sizzle, splash in the vinegar and stir until the liquid has evaporated.

8 Now add enough hogget stock to cover the peas, bring to the boil, skim any scum from the top and leave to simmer over a gentle heat for about an hour, stirring occasionally until the peas are soft. If they have absorbed all the stock but are not ready, add a little more liquid and keep simmering.

9 In the meantime, preheat the oven to 200C/400F/gas mark 6. Put the lamb skin side up in an oven tray and paint with a layer of Dijon mustard.

10 Mix the crumbs with the parsley and some seasoning and press on to the mustard. Drizzle with a little oil and put in the oven. Cook for about half an hour until the crumbs are crisp.

11 When the peas are soft, taste for seasoning, lift out the bay leaf and mint stalks if you can, roughly chop the mint leaves and stir in along with the butter cut into small pieces. Any remaining stock can be used as a light gravy. Slice the meat and serve atop a pile of minty pease pudding.

 

Alessandra Brian and Charlie Mundy

 

After an amazing 2012 in the foodie world we are looking forward to see what trends 2013 has in store.

The Huffington Post: Food trends for 2013, Joe Satran

 

 

Popcorn: New frontiers in gourmet popcorn – unusual flavours, thoughtfully-sourced ingredients

Tea: Some people think tea is the new coffee, and that we’re likely to see more varieties in the future

Cured Meat: Chefs and Meat processors are still finding new ways to produce scrumptious varieties of salumi and charcuterie beyond thing like prosciutto and pancetta.

Gochujang: A Korean hot sauce that some think could soon supplant sriracha as the red Asian condiment of choice

Chicken: With the price of beef, lamb and pork soaring restaurants have increasingly looked toward luxurious preparations of chicken as a viable meat entree on moderately-priced menus.

Winter Veggies, Served Fresh: Especially at high-end restaurants, vegetables that grow in the winter, like squashed, kale and turnip have been served more frequently in preparations that are lighter and fresher than old staples like roasting and stewing

Barrel-Aged Hot Sauce: Like barrel-aged bourbon or wine, except hot sauce

Chef Collaborations: Chefs are increasingly coming out of the kitchen to make new kinds of food in concert with other chefs or with food companies.

Non-Alcoholic Beverages: As younger diners, pregnant women and non-drinkers visit high-end restaurants more often, they increasingly look for beverage options that don’t include booze but nonetheless taste interesting

Artisanal Bread: Restaurants and bakeries alike have been putting more effort into their bread baskets of late

Fermentation: Foods like kimchi and sauerkraut have become extremely prominent due to their unusual meld of umami and sour tastes

Vegetables as Main Courses: Chefs bored by the same old seared pork chops and braised short ribs have been experimenting more and more with putting vegetables at the centre of the plate rather than forcing them to play supporting roles, much to the delight of vegetarian diners

Smoke: Smoke is being used to preserve and flavour ingredient food and drinks far afield of standbys like trout and salmon: potatoes, bourbon, creme fraiche and even water, to name a few.

 

The Independent: Ingredients trends for 2013, Sudi Pigott 

 

 

Moghrabieh: Unreservedly the new polenta. Found throughout the Arab world, it is small pearl-like balls of rolled semolina cooked over an open flame. Moghrabieh has considerably larger grains than couscous and retains more bite when cooked.

Fennel Pollen: It may be the third most expensive spice after saffron and cardamom, but fortunately a little is transformative with a subtle, yet haunting, fragrance. Fennel Pollen is single-handedly turning chefs on to its charms in dishes from venison carpaccio to wild salmon, even mixed with breadcrumbs to coat green-lipped mussels and in fishcakes.

Sumac: A dark red/purple berry (known as a sumac bob) that grows in spiky clusters on small wild trees, it is picked when the “bobs” are dry and hard, crushed by hand and has earthy, fruity notes with a distinctive citrus tang and is frankly addictive. It can be added to everything from scrambled eggs to hummus.

Tonka Bean: The wrinkled seed from a flowering South American tree, the tonka bean’s taste is linked strongly to its aroma with notes of cherry, almond, cinnamon and vanilla. Contrary to what some assume, it is not a cheap substitute for vanilla, which is more floral while tonka has distinctive fruity, earthy tones, though both are good in ice-cream

Chervil Root: Long fashionable on French menus, chervil root is gaining currency as a more intriguing root alternative to parsnip, with a delicate flavour closer to artichoke and chestnut with notes of aniseed and a lovely fluffy texture

Beef Round Heel: Beef round heel pot roast “has absolutely stonking depth of flavour”, according to chef Ben Spalding, definitely “a haute in trainers” new culinary force to be reckoned and increasingly renowned for cooking challenging and playful dishes at pop-ups around London and beyond. He braises the round (from the back end of the cow) for up to a day to make it incredibly tender, yet it remains still lush and pink. Already more popular in the US, after butchering, beef round heel is often reserved for making beef stock, a waste of the new brisket, according to Spalding.

Choucroute: Ripe for revival and already proliferating on chef’s menus, it’s billed as sauerkraut, too, and perhaps subliminally influenced by the ever-growing gastro excitement about all things kimchi/Korean. Pierre Koffmann waxes lyrical about “choucroute’s beautiful, hearty flavour yet silky texture” and adds that it is good for the stomach and digestion. Koffmann buys his cabbage raw and fermented from Rungis market. In the kitchen it is rinsed, sautéed in pork fat (or goose or duck), layered with onions, carrots, bouquet garni, peppercorns, juniper and Alsace riesling and simmered for a minimum of two hours.

Grimsby Haddock: This is like no other smoked haddock, both in its taste and story. Cooking it at home for a simple lunch, you will be was blown away by its moist, still translucent texture that flakes away and, most importantly, is not over-smoked. The Grimsby haddock tradition goes back to the mid 1880s. Fillets are brined and drained on long metal rods called spreats and cold-smoked overnight in the tall, tar-lined chimneys of Jaines & Sons’ listed-building smokehouse. 

Capers: Capers are essentially flower buds, harvested by hand because they are so small (the most sought after and tiniest are called sanpareil), sun-dried and pickled or salted. Sudi Pigott favours those grown on the volcanic Aoelian islands of Pantelleria and Lipari, close to Sicily. 

Gorgonzola:  It’s made from cow’s milk, the salted curds injected by an intriguing multi-needle Heath Robinson-style machine with a culture native to the Po Valley, Penicillium glaucum, which allows the air to enter and helps the development. They spend three days in bikram-yoga humidity and temperature “purgatory” and are aged for 90 to 110 days before being wrapped in foil to retain moisture.

 

Hot-dinners: Restaurant trends for 2013, Catherine Hanly 

 

Fay Maschler; Restaurant critic for the Evening Standard

  • The small plate scam will be blown open.
  •  Cured, brined, pickled, fermented ingredients will turn up on menus.
  • Coconut oil with its various health benefits will be the new extra virgin olive oil.
  • Customised marshmallows, doughnuts and éclairs will usurp macaroons and cupcakes.
  • A mild backlash against unhealthy fat-drenched food and also the sheer cost of first-class protein.
  • Baby boomers, the reliable source of disposable income.
  • More microbreweries will open and their products feature increasingly strongly on drinks lists.
  • If Islington, once a deadbeat area for restaurants, can change and improve then maybe the same could happen to Clapham. Doubtful but possible.

Mark Hix; Restaurateur – Hix, Tramshed

  • I think the growth in South American food will probably continue following the opening of restaurants like Lima and Ceviche this year.
  • There are also pockets of London that people will now travel to eat.
  • Balthazar and Shake Shack will absolutely cement Covent Garden’s resurgence as a credible central London neighbourhood after years in tourist doldrums – Russell Norman

Russell Norman: Restaurateur – Polpo, Spuntino, Mishkin’s

  • I do know that the first half of the year will be dominated by two NY imports: Keith McNally’s Balthazar in February and Danny Meyer’s Shake Shake shortly afterwards

Mike Palmer: Brand Concept Consultant

Ewan Ventners: CEO – Fortnum  & Mason

  • We’ll see top end chefs continue to create formats which are more accessible – for example Mark Hix and Tramshed.
  • High end casual dining markets set to continue to grow as consumers demand better quality but better value.
  • Afternoon tea.
  • Learning to make cool cocktails at home to compliment the cooking revolution over the last few years.
  • Flavour is going to be the new word in food. Providence, local and organic as words to describe food will be superseded by the word flavour as a reminder to foodies and cooks alike that the food we buy must have flavour above all else!

Scott Collins: Co-owner of MEATliquor, Wishbone

  • My prediction for 2013 is that more big money players will be opening places that ‘pay homage’ to operations already opened by inventive independent operators

Maureen Mills: Director/Owner of Network London PR

  • Vegetables will have more prominence on menus.
  • Fatigue over non-booking restaurants and queues to eat.
  • Is fine dining over? Reports of quiet dining rooms in fancy places continue every week, who has time for the 3 hour lunch? (Sad but true). Bistros and brassieres and cafes are 2013… 

Will Beckett: Co-owner of Hawksmoor

  • If 2012 seems to have been about burgers and chicken I think pork might well be the next big thing
  • I think we might start seeing a few ‘losers’ in London rather than the constant stream of ‘winners’ that we’ve had for the past few years.  London seems a bit saturated at the moment in a few areas (steak is one of them!)
  • I’d love to see bars get a bit more fun.  There seems to be a choice between quality or fun and that seems to be a false choice to me.

Marina O’Loughlin: Restaurant critic for The Guardian

  • We’ll also see a lot of popcorn. And crisped chicken/duck skins. And more ‘designer’ pizza (sourdough, slow-proved etc). The new flash-trash food – Marina O’Loughlin
  • I reckon sour notes are going to be huge, as an antidote to and foil for all the big fatty flavours are so now.
  • Plus we’ll see more butch things that beardy boys like to do: in-house butchery, smokers, home-made charcuterie (see Lardo etc).

Christine Hayes: Editor, Olive magazine

  • I think service is going to get better.
  • I also think that Blueprint Cafe is going to get lots of attention – new chef Mark Jarvis is doing good things there: classical cooking in a very British environment but with a few Scandi touches that he may have picked up when he worked with Aggi Sverinsson at Texture.
  • And I imagine there will be more and more chef collaborations – established chefs inviting the new guard into their restaurants as a way of increasing the audience for both.

Jonathan Downey: Founder and director of The Rushmore Group – Milk & Honey, Redhook

  • Cheerio Vodka – Gin is it and will continue to be during 2013 thanks to all the great new gins fighting for back bar space.
  • A Proper Bar – Someone is going to open a really great place to go and have a beer and a shot with music and your mates.
  • Grown up pizza – Someone is going to open a really good, easy eating pizza place for grown-ups with good beers and wines and a nice easy vibe.

Hot Dinners

  • The trend for dirty/trash food will certainly continue to be hugely popular and spread away from central London (already seen with Chicken Shop in Kentish Town and Wishbone in Brixton). But we also expect a reaction to this, with many chefs looking to drag the focus away from burgers as they attempt to nudge us towards a slightly healthier diet.
  • We’re looking forward to more inventive bar food this year – to go with all the great cocktails and craft beers.
  • We’ll bet on a big name chef finally opening at Claridges, taking over from Gordon. We hear there are plenty of key names in the running, but whoever comes top will have one of the biggest openings of the year.

Hazel Henbury

The last Foodie Friday of 2012 is here and we have some cracking stories to finish off the year. We will be back in January to indulge you with some more fantastic foodie fun so until then Merry Christmas and a Happy New Year!!!

The Guardian: So the world didn’t end but what would you have put in your survival kit? Dave Drummond

 


The Mayan predicted Armageddon has gathered a lot of media coverage resulting in a vast number of businesses using this as a cunning marketing tool. DT Kirby’s burger joint in downtown Lafayette, Louisiana launched the “end of the world” burger with the thought if it’s going to be your last meal it ought to be something special.

A shop in the Siberian town of Tomsk ahead of the buildup started selling what they called “apocalypse kits” stocked with items they believe you might need for the ending of the world including vodka, sardines and buckwheat. The obvious choice would be foods with a long shelf life, but if the world is really going to end surely a tin of spam wouldn’t be your first choice. So what would you have as your last EVER meal? We asked the Sauce office…

“Mine would be glazed orange duck breast with mash and panacotta.. And a good bottle of malbec!” Irina Banciu

“Definitely slow roasted pork with LOTS of crackling, sage and cheddar mash and buttery vegetables followed by cheese and biscuits with a vintage port or some of my homemade sloe gin” Hazel Henbury

“Garlic and chilli prawns hot off the barbeque to start. Followed by my mum’s venison and chestnut casserole with celeriac mash, with a Whiskey Mac on the side, and some dark 80% chocolate for pudding …and a piece of hot marmite toast with a cuppa as I couldn’t leave the world without one last bit of marmite.” Alexandra Wardall

“Oysters followed by fresh ravioli with sage, butter, lemon and Parmesan with freshly baked sourdough bread and really good olive oil and balsamic vinegar followed by a very bloody rare steak from Hawksmoor, fat chips and truffle macaroni cheese and then Fergus Henderson’s eccles cakes with Lancashire cheese (and maybe some really good coffee ice cream and hot chocolate sauce)” Laura Tovell

“Bruschetta with peas, broad beans, mint, goats cheese and bacon and loads of olive oil. Roast pork belly, super crispy crackling, roast potatoes, sage stuffing, roast fennel, parsnips with honey and thyme, apple sauce. Chocolate fondant with ice cream and raspberries and a sticky toffee pudding on the side with double cream” Florence Clarke

“Pancakes with crispy bacon and maple syrup (breakfast)French bread dipped in balsamic vinegar and oil (starter)  Beard to Tail’s pigs trotters with my honey-roast gammon and trimmings or roast gammon with the gorgeous sauce that my Grandma/Mum make (main)Beard to Tail’s Sundae Bible – gingernut cheesecake, milk ice cream and Southern Comfort syrup (dessert). Lots of mulled cider and mulled wine to go with it, followed by vintage port and baked camembert with more French bread and chopped carrots (so I can see in the dark in my after-life).  N.B. I will be eating the crusts of all of my French bread so that I have a curly afro in my next life…” Lizzie Scanlan

The Daily Mail: Sherry is back in fashion and its all Downton the nation’s favorite TV drama, Deborah Arthurs



Once considered the tipple of grandmothers and elderly aunts, sherry is now back in fashion and it’s all thanks to TV drama Downton Abbey. For many years, sherry has been regarded as the preserve of the pensioner, a Christmas aperitif for the older generation or at best a key ingredient in trifle or to spice up a sauce.

Now though, thanks to its starring role in the ITV show, sherry has shaken off its dated image and is emerging as the pre-dinner drink of choice for all ages. Marks and Spencer has reported a 15% rise in sales over the past three months, an increase experts are putting down to the ‘Downton effect’.

 

Evening Standard: Drinks trends for 2013, Richard Godwin

 


Plenty of cocktails have been enjoyed in the last couple of weeks around London but what will we be sipping on in 2013. Richard Godwin a cocktail enthusiast reveals all in the Evening Standard.

  • “Disco Drinks”, modern twists taken on classic drinks such as an Almond Pina Colada created by Tony Conigliaro.
  • “Kitchen Tables”, with chefs tables being so popular in restaurants the emergence of a similar concept is set to hit the cocktail scene of London with kitchen sized tables where customers can sit alongside barmen sharing and discussing different drinks and spirits.
  • “Keeping it Simple”, unfortunately novelty drinks don’t stand the test of time so 2013 will see less fussy drinks on menus.

 

The Daily Mail: Introduce your children to pear-pa pig and banana bear! Supermarket serves fresh fruit in animal shapes to encourage healthy eating, Lucy Waterlow

 


Parents all over the world struggle with the battle to get their children to eat their five-a-day, so an organic supermarket has come to the rescue by working with designers to create fresh fruit that is more appealing and fun to youngsters, Fresh ‘N’ Friends priced at £2 each.

They have created ready-to-eat packs of fruit salad presented in the shape of animals, flowers and tractors all in the hope that the designs will encourage more children to eat healthy snacks instead of sweets and chocolate.

 

And finally…

 

The Daily Mail: Rejoice this Christmas as Roquefort could be good for your heart, Emine Sinmaz

 


When you settle down to the cheese board this Christmas, try not to feel too guilty. It turns out some of the wedges we’ll be spreading over the crackers could actually be good for us. Scientists have found the blue cheese Roquefort, known for its mould and blue-green veins has anti-inflammatory properties which could help guard against cardiovascular disease. The cheese, which is aged in caves in the South of France, could be among the reasons why the French enjoy good health despite a diet high in saturated fat a situation dubbed The French Paradox. A process that occurs as the cheese ripens is good for a healthy gut, helps slow arthritis, and can slow the signs of ageing, such as cellulite, according to Cambridge-based biotech company Lycotec. So perhaps we could ditch the fancy face creams and just tuck into a good plate of cheese and biscuits.

Hazel Henbury and Alexandra Wardall

With ten days to go before Christmas, this week’s Foodie Friday kicks off with a corker story about Champagne prices ranging from a fizzy £10 to an explosive £121,060.50, read on to find out more as well as other interesting food stories

The Evening Standard: The London Cocktail Line, Richard Godwin

 

 

With the festive season in full swing the Evening Standard have created a Tube map Inspired by the recent restaurant map produced by the food blogger Cheese’n’Biscuits (cheese’n'biscuits), to find the most characteristic bars of the capital, from the Sloaney hangouts of the west to the opulent hotels of the centre and the scuzzy speakeasies of the East. Each tube line has been appropriately been renamed to match the boozy theme.;

- Liquorloo Line
- Mentral Line
- Mortal Line
- Pissedrict Line
- Hammered, Sloshed & Squiffy Line
- Cosmopolitan Line
- Naughty Line
- Pickledsilly Line
- Wreckedoria Line

 

The Guardian: The Pielympics, officially the games of the XXX OlymPIEad, or more commonly known the World Pie Eating Championship, Martin Wainwright

Desperate Dan from the comic The Dandy Photography; DC Thompson

This week saw the return of the World Pie Eating Championships hosted at Harry’s Bar in Wigan. Competitors are challenged to eat a very pleasant smelling range of 12cm by 3.5cm pies with a maximum side angle of 15 degrees and at least 66 percent meat content excluding pastry in the shortest amount of time.

The world record is held by Civil Servant Neil Collier, who two year ago did the business is an impressive 29.19 seconds! However like any other great sporting event controversy surrounds this remarkable effort which resulted in “sweepers” having to be employed to check the floors for any sneakily discarded material. There was also a photo-check of the initial heats when Collier was accused of starting to grab his pie before the pie master’s yellow starting stick had fallen.

Some participants are taking inspiration from London’s Olympic Games and have created the “Pie-bot” where they act out holding an invisible pie in two hands in front of their mouths, a craze they’re hoping could sweep the nation like the “Mo-bot”.

 

The Times: Player wins big on the tables but looses on the bubbles, The Times

 

We all like to splash out around Christmas time but Dexter Koh, who owns a public relations company in Shoreditch went a little over board. After a big win on the poker tables Koh decided to spend his wining at Aura Mayfair and racked up a staggering bill of £121,060.50.

 

The Evening Standard: No food poisoning cases recorded but Westminster council presses on with rare burger crackdown, Jonathan Prynn

 

Restaurants offering rare or medium-rare burgers face a grilling after Westminster council decided to crack down on the dishes for safety reasons.  Restaurants such as Gordon Ramsay’s Maze Grill and Soho house run by Nick Jones might be affected. Westminster safety chiefs were then accused of a “massive overreaction” after admitting there has been no recorded case of food poisoning from eating rare burgers in the West End. The disclosure provoked disbelief in London’s restaurant scene where rare and medium rare burgers have been taken off menus after council inspectors ordered a St James’s wine bar to change the way they cooked them.

And finally…

The Evening Standard: Hard times can’t dampen our appetite for champagne, Andrew Neather

 

Five Christmas party seasons into this recession and our national appetite for champagne remains astonishing. Last year we shipped 34.5 million bottles of the stuff, down only about 11 per cent on the last year of the boom, 2007. It seems the supermarkets are helping us to enjoy the bubbly stuff this Christmas as they engage in price wars. This Christmas you can pick up a bottle of Champagne from leading supermarkets for under £10 however don’t except to find the likes of Veuve Clicquot at this price.

 

Hazel Henbury and Alexandra Wardall

It was the week that saw new twists and extremes in food sustainability and sourcing, and the price for Christmas food reached new dizzying heights.

The Guardian: Squatters are not home stealers, Steve Rose

 

A more positive side to squatting has been seen, after a couple in their twenties moved into an abandoned plant nursery near Heathrow airport and created a small community to grow and sell organic vegetables. They rely on wind turbines and solar panels for energy, and therefore have virtually no carbon footprint. Joe Blake and Reuben Taylor have named the scheme ‘Grow Heathrow’ and also put on workshops for the local community.

 

Daily Mail: Here comes the Christmas veg – and it could get ugly, Paul Sims

 

Supermarkets are to relax standards and sell ‘ugly’ vegetables for the first time after bad weather and flooding left many crops small and misshapen. Stores, including Sainsbury’s and Morrisons, are making the change in order to support struggling farmers. It’s a great development in food sustainability and waste issues, as previously farmers have been throwing away up to one fifth of their produce because it didn’t meet supermarket guidelines.

 

 ‘i’: The Only Masterchef in the Village, Samuel Muston

 

 

Swedish chef Daniel Berlin has taken food provenance to new heights, by only using produce that comes from Skane, his childhood hamlet in rural Sweden. The Swedish chef creates an exquisite 12-course tasting menu, and finishes by personally driving people back to their hotel. Berlin, who previously won the San Pellegrino Cooking Cup and is the rumoured heir to Rene Redzepi’s legacy, produces dishes such as steak tartare with smoked beetroot and marrow, and iced goat cream with blackberries and jam.

 

The Daily Mail: The Early Bird Catches the First….Bird, Sean Poulter

 

M&S has announced that for the first time in its history it will be opening storesat 12am on Christmas Eve morning in a bid to lure last minute shoppers. The chain will open over 160 stores across the UK at this early time joining a number of supermarkets who will have been trading around the clock in the build up to Christmas. The decision came after Chancellor George Osborne refused to allow large shops to extend Sunday opening hours on the 23rd of December, typically the busiest day of the year for food shopping.

 

World’s most expensive Christmas dinner costs £125,000…but would you eat beef heart wrapped in gold, and cat poo coffee? Martha De Lacy

 

 

Turkey, potatoes, Brussels sprouts and a handful of tangerines are on most people’s shopping lists this Christmas. But then chef Ben Spalding of Roganic isn’t most people. On his list this year you’ll find dry ice, caviar, truffles, Wagyu beef heart, gold leaf, a £37,000 bottle of Champagne that pre-dates World War One (served, naturally, in diamond-studded champagne flutes), a limited edition Japanese watermelon costing £2,600 and beans of coffee berries excreted by the Asian Palm Civet cat. Spalding has set himself the task of creating the world’s most expensive Christmas dinner, available for just one group of four for an eye-watering total of £125,000.

 

And finally…

 

The World’s Most Expensive Mince Pie, Alistair Foster

 

Do Mr Kipling’s mince pies no longer quite cut the mustard? Well, The Salt Yard’s Executive Chef Ben Tish has created the country’s most expensive and most luxurious mince pie for charity- coming in at £3, 500. Decadent it may be, but Ben’s ingredients were carefully chosen to make the perfect tasting festive treat. Foie gras replaces the traditional beef suet for richness, whilst rare manuka honey, brandy-soaked goji berries and sherry-soaked mixed fruit add moisture and the necessary boozy touch. White truffle and white truffle essence balance the sweetness. The necessary accompaniment is a dollop of brandy butter, and a rare XIII cognac, that costs £800 a shot no less. For that final festive touch, Ben decorated the finished pie with gold leaf. The mince pie will be part of the mince pie raffle at Taste of Christmas, which opens today at Excel London.

 

Hazel Henbury and Alexandra Wardall

Having stalked @wishbonebrixton’s Twitter feed for several months, we were so keen to feast on the free-range fowl we even braved the scrum of the first Friday night. Scrum it certainly was – the upstairs hadn’t opened yet and we were packed in wing to wing, but service struck just the right balance, and exceptional brandy sours and punchy Czech lagers made the wait for a table pass in a gentle alcoholic haze. A soundtrack of 90s hip hop added a certain something to the occasion too.

We had Korean fried wings which were herb fragrant down to the bone, zingy juicy Thai style-thighs with shallots and mint, and Buffalo wings which were delicious, but could have been hotter, though that is personal of course. A ‘hot mess’ of fries, cheese, pickle strips and jalapeno slices is also recommended if you think two millimetres of chilli oil left at the bottom is the mark of a good dish (and I do).  I will be going back for the ‘salt and pepa’ thighs, deep-fried mac and cheese, and classic fried chicken.

Of course the place was still finding its feet. You can’t visit a restaurant two days in and complain that they don’t have everything on the menu, or that staff are still wrangling with the till system. What we ate and drank was largely brilliant, the staff are clearly experienced. Within a short space of time, the operation will be as slick as the design, and Wishbone will have assumed its place on the vibrant and brilliant value scene at Brixton Market.

@wishbonebrixton

Wishbonebrixton.co.uk

Supper last week was a piscatorial delight.  It had started to rain and the dark, wet streets around Oxford Circus were stuffed with scurrying bodies all with heads down, marching forwards to get under cover. So it was with a huge sigh of relief that I escaped the throng and stepped inside the tiny white clap board clad shack that is Bonnie Gull

Bonnie Gull on Foley Street

Born from a pop-up seafood shack in Hackney last year and with the successes of further projects (The Bonnie & Wild and the Bonnie-on-Sky) under their belts the folks there have decided to take things up a step and open up a full-time permanent restaurant on Foley Street, just off Great Titchfield Street.

Bonnie Gull's very Bonnie Mary

The menu is simple and sweet. Two large suitcases brimming with glistening crustacea sit behind the bar, reminiscent of chests of Pirates treasure. We duly sampled the oysters, Isle of Lewis mussels with Aspell cider, creme fraiche and bacon (so good I was drinking the glorious liquor from the enamel pot after all the mussels had gone), Beer battered North Sea haddock chips, mushy peas and onion rings and special mention should be made of the Bonnie Mary – locally infused vodka, roasted clamato juice and served with an oyster. Super cute and very delicious – much like the restaurant itself!

By Laura Tovell

www.bonniegull.com

21A Foley Street
London
W1W 6DS
Book a Table: reservations@bonniegull.com

 

London’s love of the ultimate fast food brings Scandinavian legend to town

It really does amaze me, as I write my first blog post in my new position at Sauce Communications, that the people in London are still absolutely mad about burgers!  And I use the term ‘absolutely mad’ in the best possible taste, as it probably was never considered a trend that would set the London food scene alight.

We’ve had burger vans turned restaurants, major chains rising from modest beginnings in a very short time, and even world renowned Michelin starred chefs making room on their menu for minced meat in a bun.  Next on the list for London burger fans is the legendary Tomas Tómasson, who boasts an impressive career as restaurateur, burger eater and globe trotter with his Burger Joint in Marylebone.  While only being open for a few days, the social media buzz for Tommi and his take on the burger has already turned a few heads!

Walking into Tommi’s joint transported me back into my childhood tree hut (the one that I always imagined), with hand written signs coloured in with “felt tips” and James Bond posters on the walls as an ode to the person ‘I wanted to be when I grow up.’

Before ordering, eyes are drawn to the huge framed picture of a grey-bearded man, which turns out to be the man himself, Tommi.  With facial hair that thick I’m sure a few drops of tomato ketchup or mustard have found themselves lodged once or twice over the past few years.  Ordering from the menu is easy, and what I really find pleasing is that this place isn’t trying to be a burger joint disguised as a restaurant, it’s proud to be a burger joint! A burger joint that doesn’t need to disguise itself as anything else.

So to the main event: the burger.  I went for the standard cheese burger with chips, and when it arrived, wrapped in paper with a side of chips, together as one in its 50s diner-style wooden basket, it certainly didn’t disappoint:  easily unwrapped, perfectly sized for even the most modest of hand spans and the full force of the flavour you would expect from a gas-grilled beef burger, with well-matched burger accompaniments of lettuce, onions, tomato and a special house cocktail sauce.

What really is apparent when tucking into one of Tommi’s Burgers is the dedication to select great quality meat, which is tender, juicy and full of flavour; everything you would want form a top-quality burger.  At under £10 for a burger, fries and a drink, I reckon this will prove to be a popular place for the London burger craze to continue.  One thing’s for sure, I will be back very soon to try the steak burger with cheese and béarnaise sauce, and hopefully fit in a board game or two while I am at it.

Facebook: www.facebook.com/TommisBurgerJoint

Twitter: www.twitter.com/BurgerJointUk

By Ryan Bartley

 

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This is a quick round up of some of the mind bogglingly brilliant places my two sisters and I ate and drank at in New York earlier this month…

PDT

PDT is the hot-dog joint for grown-ups.  Accessed through a vintage phone booth within Crif Dogs, a fast food joint known for its deep-fried frankfurters, PDT (aka Please Don’t Tell) is a lot of fun.  Don’t be thwarted by the obstacles to getting inside: the tiny space, rules of beahviour, the fact the earliest you can make a reservation is 3pm on the same day, not to mention then actually finding the booth hidden inside a hot dog joint, just think of it as a grown up’s equivalent of The Lion, the Witch and the Wardrobe and you magically appear the other side and into the perfect little speakeasy.  It just works.  The staff were lovely and the cocktails were smashing.  Mixologist Jim Meehan (formerly of Gramercy Tavern and Pegu Club) clearly knows his stuff and likes to whip up unusual seasonal concoctions such as an Old Fashioned made from bacon infused bourbon and maple syrup. It’s a fun spot just make sure you leave time to eat at Momofuku Ssam Bar nearby afterwards…

PDT113 St.

Mark’s Pl. , New York, NY 10009
nr. First Ave.

Inside PDT

The Breslin Bar and Dining Room

We enjoyed a stonkingly good dinner at April Bloomfield’s latest gastro-grub outlet, The Breslin, an English style pub from the forces behind popular West Village gastropub The Spotted Pig and housed within The Ace Hotel which opened late last year on West 29th  St.  The staff wear t shirts and tattoos, the booths are dark and leathery, the tables covered in butcher paper.  There’s plenty to drink (a seven page wine list) but it’s the meat which meat is the main event here.   The protein heavy menu includes heart stoppingly unctuous terrines, crispy sweetbreads, ham, pig’s foot and steak.  We snacked on curly salty fried pork scratching served in little paper bags, then a Scotch Egg, followed by a small but perfectly formed intensely flavoured beef and stilton pie and the hit char-grilled lamb burger served with tangy feta and sweet potato triple fried chips and a pot of cumin spiked mayonnaise ($17). We failed to make room for puddings and judging by a quick snoop at some of our neighbouring tables this was an error.  Next time…

The Breslin Bar and Dining Room
Ace Hotel
20 W. 29th St.
New York, NY 10001

Momofuku’s Ssam Bar

For our last night in New York we opted for David Chang’s insanely popular Momofuku ssäm bar (“lucky peach” in Japanese), I was practically drooling with excitement having heard nothing but great things from the likes of Rene Redzepi and Heston Blumenthal (it’s #37 on the S.Pellegrino World’s 50 Best list if you’re counting). The bar is casual and the food inventive: here Chang fuses Korean, Southern and Soul cooking with extraordinary results, his flavours really pack a punch.  You can’t book but we were lucky enough to nab a table by the kitchen, the room was throbbing with hungry chattering New Yorkers. The constantly changing menus display a familiar fondness for pork (“We do not serve vegetarian-friendly items,” says the menu at Momofuku Ssäm Bar) the menus revolve around country hams, raw bar items and “off cuts”. From Monday – Friday the ssäm bar serves an all-rotisserie duck menu for lunch.  Small dishes average about $10 and bigger dishes $12-26. The bar next door, Booker and Dax is open late but let’s face it, it’s all about the food. We had:

We had:

naked cowgirl oysters – ham powder, lime, satsuma
spanish mackerel – black garlic, strawberry, lime
steamed buns – pork belly, hoisin, cucumbers, scallions
bbq bun – crispy pork belly, coleslaw, smoked mayo
chili soft shell crab – avocado, tomatillo, mole
poached chicken – sticky rice, maitake mushrooms, spring onion
spicy pork sausage & rice cakes – chinese broccoli, sichuan peppercorn
tri-star stawberry sorbet – celery root, ritz crunch

Reservations are only accepted for the bo ssäm pork shoulder (serves 6-10 people) and the whole-rotisserie duck (serves 3-6 people)

Momofuku Ssam Bar
207 second ave @ 13th street
New york city
http://www.momofuku.com/restaurants/ssam-bar/

By Laura Tovell

One could be forgiven for not noticing La Bodega Negra at the end of Old Compton Street. Disguised as a sex shop from the outside, I am sure it has resulted in quite a bit of confusion for unassuming diners. Dimly lit with edgy decor, the cushioned bonkets made for a welcome and comfortable change from Soho’s recent influx of new on-trend restaurants. The underground restaurant is deceptively large with seating areas hidden around corners and in nooks and crannies so the likes of Keira and Kylie can enjoy their tacos away from prying eyes.

We decided to kick off with some refreshing mojitos and guacamole with sesame tostadas before moving onto a selection of starters and mains to share. The crab tostadita was a delicious mound of meaty crab with mango and lime, contrasting the crunchy tortilla and making for a satisfying starter when paired with chorizo tacos which packed a serious punch with plenty of chorizo, squash and sweetcorn. The white bean and chorizo side was moorish but a tad runny. However, it complimented our seafood and rice main which had plenty clams, mussels and prawns; a Mexican paella if you will. I imagine the white bean side would have mixed in nicely with the green rice to make a substantial and tasty main. Our potatoes with mole negro sauce came as an un-ordered extra but turned out to be the star of the show with a rich chilli, chocolatey sauce and crispy potato wedges to dunk. With churros off the menu, we decided to bypass pudding and go for another classic mojito to cleanse the palate and round off our Latin American feast.

With the buzzing atmosphere and friendly knowledgeable service at La Bodega Negra, this new underground restaurant is sure to be a hit with the Soho crowd.

www.labodeganegra.com

Laura Urquhart
Food and Restaurant PR

 

After a rather entertaining Friday night in Clapham a month ago, a friend and I felt the need for a hearty pub lunch.  We chose to walk the taxing 200-metre journey from where we were staying to The Railway Tavern (18 Clapham High Street, SW4 7UR).

There are tables outside, perfect for people-watching when the sun is out but on this stereotypically rainy, British day we opted for the warmer option.  Inside has a very quirky, art deco look, which I love.  There is a vintage feel about the furniture with many mismatched retro/antique-looking tables and chairs both downstairs and upstairs.  From my first experience here I have decided that it is, in my mind, the ultimate place to eat out for a relaxed weekend brunch.  They serve great gastro pub grub at extremely good prices and as an added bonus they have board games aplenty – perfect for an afternoon of recreating childhood memories with your friends.  To eat, I had a delicious meal of Gloucester Old Spot sausages,  mash made of cabbage and potato mixed together and a  red wine gravy.  WOW!  I can honestly say that it was definitely the tastiest sausage & mash that I have ever had.  I have to get my hands on some of those Old Spots!

I returned to The Railway this weekend (Sunday 6th May) but unfortunately my favourite S&M dish was nowhere to be seen on the menu. I have since discovered that this was because we were looking just at the Sunday Menu, so I need to return on another day of the week to enjoy my new foodie obsession of Gloucester Old Spot sausages.  On this second visit, to replenish my body after a big 1940s themed night at the Blitz Party in Shoreditch, I chose their gourmet burger.  It was giant;  one of those that needed a thick wooden cocktail stick to keep it all together.  Crispy streaky bacon, lettuce, mayo, a slice of chunky beef , oozing cheddar cheese and a crispy white bap made up this gem of a burger.  It went down a treat and was only £9.75!

This time we made the most of the board games on offer and so our food was accompanied by an epic game of Cranium.  One table next to us braved The Game of Life with a bit of Scrabble on the side; they were either Railway Tavern veterans or maybe just a tad over ambitious.  Nevertheless, it seems that good pub food with board games on the side is a popular combination.

So, if you are looking for somewhere to go for brunch the morning after an eventful night out then The Railway Tavern near Clapham North station is the place to go. I have two visits under my belt and have loved them both but my relationship with this place, and in particular the Gloucester Old Spot sausages, has only just begun…

www.therailwayclapham.co.uk

By Lizzie Scanlan
Restaurant PR

What an evening!  As a Fortnum’s first-timer, aware of its astounding reputation, I was expecting big things at the launch of the Diamond Jubilee Tea Salon on Thursday 26th April; and Fortnum’s did not disappoint.  The elegance of the David Collins Studio interior design combined with the classic Fortnum & Mason pale blue was a beautiful sight.  Guests were flocking in even before the event’s official start time – obviously eager to sample some of Fortnum’s delicious Battenberg cake, macaroons and chocolate Sacher cake accompanied with a gorgeous, old fashioned glass of champagne.  The exquisite playing of the pianist enhanced the atmosphere with classical favourites from Einaudi, Hans Zimmer and even Coldplay – there was something for everyone.

Whilst on a wander around the room I noticed a table of guests being educated and entertained by one of the Fortnum’s tearistas who had a tray of various flavoured tea leaves with him and was expertly pouring tea for the entranced onlookers to sample.  I myself was mesmerised and stopped my room-amble to watch the spectacle.  When he had satisfied the table with his tea knowledge and brewing skills, he received a well deserved round of applause, in which I was quick to join.

The evening seemed to whizz by and even when it was almost 8 o’clock the guests didn’t seem to want to leave.  Would Fortnum’s offer an all night lock-in I wondered?!  People did start to leave fairly soon after this thought entered my mind though and when they were leaving they couldn’t stop praising the event.  When I asked one man what he thought of the evening he commented that he hadn’t had a nice evening, he had had a fantastic one!  All 350 guests received a gorgeous Fortnum’s goodie bag on their way out with some jam and loose tea included and, as you would imagine, these went down a treat.

As my first Fortnum and Mason’s experience it was everything I hoped it would be and more.  I can’t wait to take some of my visiting Australian friends in order to showcase a store that, since the early 18th century, has been one of a few London-based department stores to epitomise British culture.

By Lizzie Scanlan

Restaurant PR

 

The Diamond Jubilee Tea Salon launch pianistCakes at Launch party for Diamond Jubilee tea room, Fortnum & MasonA tearista at Launch party for Diamond Jubilee tea room, Fortnum & MasonLaunch party for Diamond Jubilee tea room, Fortnum & Mason - Goodie Bag

This bread is ridiculously easy to make and comes from the lovely people at my favourite bakery and chocolate shop: Cocomaya. It requires no more effort than simply mixing together copious amounts of uber healthy seeds, some wholemeal flour, buttermilk, honey and whacking in the oven. You can then have it simply toasted and buttered or jazzed up with some sumac cream cheese and smoked salmon…

For the loaf: Makes one 18cm seeded loaf
55g whole meal flour
55g white bread flour
5g baking powder
5g salt
35g oat flakes
20g sesame seeds
20g poppy seeds
20g sunflower seeds
20g linseeds
170g buttermilk
15g sunflower oil
50g golden syrup
 
Handful of extra seeds for the top
 
To finish:
75g smoked salmon
6 slices seeded loaf
Sumac cream cheese
 
For the sumac cream cheese:
200g cream cheese
3tbsp double cream
1tsp ground sumac powder
1/2tsp mint chopped
2tsp red onion finely diced
1/2 tsp lemon juice
1/4tsp salt

For the seeded loaf:

Pre heat the oven to 180 C, 160 C for a fan assisted oven, gas mark 4.  Spray and line the long sides and the bottom of an 18cm loaf tin with silicone baking paper.   In a large bowl combine the flours, baking powder, salt, oat flakes and all the seeds In a different owl mix together all the wet ingredients.  Make a well in the centre if the flour and pour in the wet ingredients, mixing quickly with a large fork to form a soft dough.   Pour the batter into the prepared tin and sprinkle with some seeds.   Bake for 60minutes in the pre-heated oven until a skewer comes out clean when inserted into the centre of the loaf.   Remove from the oven and let cool for a while before unmoulding.  Leave to cool completely before slicing

For the sumac cream cheese: In a mixing bowl soften the cream cheese with the double cream to a more spreadable consistency.  Mix in the rest of the ingredients.  Check for seasoning, you might need some more salt and lemon juice

To Finish: Lay the slices of seeded bread on your chopping board and spread a layer of sumac cheese on each slice.  Divide the smoked salmon between three slices and cover with the remaining slices of bread. Then eat heartily….

Laura Tovell

Food and Restaurant PR

Just before Easter, some of us were lucky enough to have a caipirinha masterclass from Rio born Brasil enthusiast David Ponté from CABANA.  Deadly but delicious, David proved that an authentic Brasilian caipirinha can be made in under three minutes.

Ingredients:
1 lime
2 tsp granulated sugar
A handful of ice cubes
Cachaça Rum (conveniently sold at Waitrose)

 

  1. Cut one lime into quarters and put in a tumbler with 2 tsps granulated sugar. Using a small rolling pin (or similar utensil) squeeze as much juice out of the lime as possible.  
  2. Bash a few ice cubes into medium sized pieces, not too small, and add.
  3. Top up to the brim with cachaça, stir, and enjoy

 

Tip: David says the secret to a good caipirinha is in the ice, try not to crush into too smaller pieces or it will melt too quickly. Drink without a straw.
www.cabana-brasil.com

By Laura Urquhart

I recently visited Trullo (300 – 302 St Paul’s Road, London N1 2LH) which is located just by Highbury and Islington station. It opened last year and serves Italian food. The head chef is Tim Siadatan who trained at Jamie Oliver’s Fifteen.

I went on a Saturday lunch time and the restaurant had a really nice buzz, it wasn’t too packed. The clientele was quite young – 30 somethings and it seemed to be a local crowd. The room was very pleasant – wooden floors and navy blue furniture and walls. It was a nice sunny day so even though it’s quite a small restaurant, it felt airy and spacious. They have a mezzanine which is where we sat, but they also have nice tables along the front window – good for people watching. The waitresses were quite young and trendy, and were really nice and helpful. Our waitress talked us through the dishes and seemed to have a really good knowledge of the menu.

I ordered butternut squash fritters which were delicious, but maybe a little too oily after you’ve eaten a few. My guest had spaghetti with a lemon and pepper sauce which was really good. For main, we both had roast lamb which came with sautéed aubergine and was delicious! The lamb was cooked really nicely. We were super greedy and ordered three desserts to share as we both wanted to try their salted caramel ice cream which was amazing! We also had caramel pannacotta and chocolate and quince tart – both were fantastic and the dessert was definitely my favourite course. Price wise it’s quite reasonable for a smart restaurant – starters are around £7, mains £16 and desserts only £5. Definitely worth a visit!

By Syamala Upham

 

 

On a little island of quietness situated between the Friday night hub of Regent Street and Golden Square sits So Japanese. Its fringe Soho location marries well with the understated feeling of quality and calm as you walk in, greeted by several smiling faces waiting to serve you.

There is seating for 35-40 in addition to the sushi bar on the ground floor and further tables downstairs. We were offered some crunchy pickled cucumber to assist with our pondering of the drinks menu, I chose a slightly underpowered Lychee Martini whilst my guest ended up with a gin, melon and lemonade concoction which looked as though it had been syphened straight from a tube in Wonkas factory but was not offensive.

Edamame beans were presented with plenty of salt and the fried tofu was delicious. The aubergine was good enough for us to order a second plate as soon as my guest misunderstood my request to share the last fifth of our original order. According to my guest the tuna Tataki was sensational. Five little melt in the mouth squares of tuna seared around the edge, beautifully soft and flavoursome.

Giles Coren has been known to eat at the bar for lunch on more than one occasion and it is easy to see why. The sushi was well put together and beautifully plump and fresh.

So Japanese is worthy of more than a fleeting lunchtime visit. The staff move at less than a quick pace but at the same time the food is delivered well before you’d begin to wonder at what stage the preparations may be. Fairly priced, a fantastic little find and seemingly much more staying power than the various frantic alternatives in the south westerly corner of Soho.

By Natalie Dunbar

Jose, the first of Jose Pizarro’s two Bermondsey restaurants, opened in May 2011 and is yet another small, no bookings place (groan). Since that is where so much of the exciting, best value food is to be had at the mo, I sighed and sucked it up. Or rather, I found a sneaky way to get round it, by going at midday on a Sunday – we were the first ones in the door. 40 minutes later it was full with a queue…

The venue itself is perfectly pitched to the after work, often creative crowd  in the area: pretty pared down, only bar/counter/stool-based seating with some barrels serving as occasional tables. The lack of comfy seating doesn’t encourage lingering, which I suppose is fair enough given that it’s tapas,  but given the quality of the cooking itself, some might prefer a cosier atmosphere in which to enjoy it. Having said that, service was very attentive, meaning that dishes were served in succession and potential plate pile-ups were avoided.

Now for the food. Moreish, indulgent plates ranged from elegant to in your face (in the best way possible). Braised lamb shoulder with white beans was gutsy and warming on a freezing day, ham and blue cheese croquetas melty and salty and well-balanced, charred squid with chilli, aioli and capers a punchy standout dish I would go back for again and again. Tortilla was squidgy perfection and an unusual chocolate tart finished with salt and olive oil rounded things off nicely.

Dishes are very well priced, and entry level wines and sherries by the glass equally affordable. Our bill came to about 70 for two, but that included a greedy seven or eight dishes and several sherries, you wouldn’t need to spend anything like that to eat and drink well.  As for the ultimate test of whether I would spend my own money there? For sure. Another raging success story for Jose… but then you knew that, didn’t you?

by Jenny Goss