We’ve seen glitz, glamour and dazzling lights with The Oscars and The Brit Awards recently, and now it’s time to shine the spotlight on our much-loved restaurants.
Today the much anticipated Ametsa with Arzak Instruction opened its doors to the public. After taking 1200 bookings on the first day that the reservation lines opened, and a total of 2500 until 31st May, the restaurant is set to make a huge impact on the food scene with critics calling it “delicious” (Harriet Cooper, The London Magazine), and “superb” (James Buttery, Your Media).
MASH for Comic Relief 2013
On Monday 11th March, MASH restaurant are holding an exciting wine swap and three-course dinner event in aid of Comic Relief. MASH restaurant is renowned for its expertise in wine, and will have head sommelier Christian Thorsholt Jacobsen, with ten other wine connoisseurs, on hand to guide you through the wonderful variety of wines available as you swap and sample. Included in these delicious wines will be MASH’s bespoke 2011 “No Bull” Syrah.
The £50 menu will feature dishes such as MASH’s rich, signature Danish rib eye and succulent Uruguay New York Strip steak, followed by the restaurant’s classic cheesecake with raspberry sorbet. £20 of the proceeds goes straight to Comic Relief to help those in need in the UK and Africa. This is a great opportunity for a fantastic and fun evening out, where you can get so much out of giving back.
For more information, click here
You can also help Comic Relief by buying selected wines and getting 10-15% off from supermarkets and wine merchants participating in Wine Relief. 10% of the sales go to Comic Relief, and since beginning in 1999, Wine Relief has raised over £4million for Comic Relief. This article in The Guardian picks out the best wines that are on offer at participating stores, and what foodie delights they go best with.
If you’re looking for a delicious accompaniment to, say the Janeil Gros Manseng/Sauvignon Blanc Côtes de Gascogne 2011, then look no further than Angela Hartnett’s chargrilled mackerel with pickled cucumber.
One cucumber (or two if you want leftovers)
50g caster sugar
50ml white wine vinegar
20ml olive oil
Two whole mackerel
1 tsp chopped coriander
Peel the cucumber and cut into strips, removing all the seeds. Season it with salt and leave for a few minutes. This allows the water content to reduce. Rinse and squeeze the cucumber and leave to one side.
Place the sugar and vinegar in a pan and heat until the sugar has dissolved. Pour the liquid over the cucumber and leave for three minutes to pickle it. Drain and leave to one side.
Add a dash of olive oil to a hot grill pan. Season the mackerel and place in the hot grill pan and cook for about three minutes on each side. Allow the skin to crisp up before turning to prevent it sticking to the pan.
When the fish is ready, remove it from the pan. Add the chopped coriander to the cucumber.
Serve the fish and cucumber with a green salad and wedges of lemon.
And why not take a photo of your mackerel and tweet it to us at @SauceComms? We’d love to see how it turns out!
If you love taking photos of your food then come to Inamo and compete in the new competition, inamo-stagram! inamo-stagram invites inamo diners to take photos and post them on Instagram with the tag #inamo. inamo-stagram will be running until 1st May at which point the best photos will be selected and displayed in the bar area until the 29th May. On the 29th May a winning photo will be chosen, and the photographer will receive £500 of credit to spend at inamo or inamo St James. Get gram-ing guys!