Spring greens, beans and peas, are in season this time of year, and of course British lamb is at its best, and just in time for Easter. Rather than opting for a traditional roast add seasonal flavour with a spicy twist to lamb this spring.
Anjali Pathak Supper Club At Tredwells
Join Anjali Pathak for an evening of Indian food at a special supper club at Marcus Wareing’s restaurant, Tredwell’s, in Covent Garden where Anjali will be cooking dishes from her new book, Secrets From My Indian Family Kitchen.
Pisco Sour Week – nothing to be bitter about
You may or may not be aware that it’s currently London’s first ever Pisco Sour Week, a city-wide celebration of (arguably) Peru’s most delectable export. The week-long festival follows in the footsteps of the National Pisco Sour day, which is celebrated throughout Peru on the first Saturday of February.
Spirits Distilled by Mark Ridgwell
Spirits Distilled by Mark Ridgwell is primarily a book for industry professionals, bar tenders and mixologists, but if you can look past the necessarily dry sections about processes, principles and classifications, you’ll find a treasure trove of interesting information about the history and culture of spirits.
Raymond Blanc Diner des Protégés
To celebrate 30 years of Belmond Le Manoir aux Quat’Saisons, Raymond Blanc is set to welcome back members of his brigade to host a series of Diner des Protégés at his two Michelin Star Oxfordshire restaurant.
Unearthed food and wine matching
My personal’wow moment’ of the evening was when I tried the New Zealand Greywacke Sauvignon Blanc with Four to Eight’s delectable Fontina Arancini (cheese and rice ball, fried in breadcrumbs). The scent from the glass was divine – Patrick described it as having notes of lime, saffron, fennel and nectarine – and teaming the fresh, fragrant wine with the rich, cheese-stuffed arancini was – forgive the cliché – a match made in heaven
New from Unearthed.
We’re always happy to sample what Unearthed dig up and the start of 2015 has seen a whole bunch of tasty treats dropping on our doormat.
Three Dessert Wines
There’s no more pleasurable way to round off a successful dinner than with the aromas and taste of a deluxe drop of honey-sweet wine. We take a look at three gems, each with something a little different to offer.
Bring Your Own Ingredient to the Cafe Royal
The Bring Your Own Ingredient menu, created by Executive Chef Andrew Turner and Chef de Cuisine Armand Sablon will be priced at £70 per person and will be available during lunch and dinner service for tables of four people or more, subject to availability.
Old Tom & English
The top-notch food, excellent service and luxurious furnishings makes the place feel expensive, and it’s a lovely spot to know about if you’re looking to impress, don’t want to queue or just fancy a very good dinner.