With a selection of fine cheeses, or if you prefer a wonderfully wobbly Amaretto Panacotta with pear ice cream and salted almonds, the Landau rounds off set lunch with light love. It’s a pleasure to eat such unshowy, unpretentious but finely judged cooking. And of course, once you’ve eaten the prix fixe, you’ll be back to try the impossibly good looking a la carte in the evening. Lunch is just for starters, after all
Avant Noël, the Christmas cocktail from Malmaison, London
To celebrate the new Christmas Celebration Menu launching at the beginning of December at Malmaison, London, the hotel has created a Christmassy cocktail. You can enjoy Avant Noel at the bar or try to recreate using the recipe they shared with us…
Claude Bosi creates a Christmas Menu with Maille
We came to the part that got me intrigued, red wine vinegar soufflé and mustard ice cream. Ok, so there’s some pineapple in there too, but that does detract from the fact that we were about watch Bosi take something traditionally piquant and essentially savoury and transform it into a sweet delight
Ginstitute Launches
With the aim of conveying the long history of Londoners’ allegiance to dry gin, the second smallest museum in the capital recently opened in Notting Hill. The mind behind is drinks expert, graphic designer and part-time dandy, Jake Burger…
Cinnamon Club Restaurant Review
Its ten years since The Cinnamon Club redefined Indian cuisine for an English audience and although classical in execution the cooking remains innovative. The Anglo-Indian cuisine encompasses not only the hybrid cuisine evolved by Bengali immigrants with its vidaloos and tikka masalas, but also the traditionally refined food of India’s raj and royalty that celebrates subtly and quality ingredients.
Selfridges Presents St John’s Bakery
The new bakery in Selfridges will offer the same range of great tasting, freshly baked bread which is available in all the St John Restaurants, including the famous St. JOHN Eccles cakes.
Caude Bosi and Maille come together to create Christmas recipes
Chicken, Tarragon & Wholegrain Mustard Gnocchi and Red Wine Vinegar and Pineapple Souffle with Maille Mustard and Pineapple Sorbet were created especially for Maille by Claude Bosi, the two Michelin star chef at Hibiscus.
Lagavulin 16yr Old Single Malt Whisky
Lagavulin, distilled since 1816 is perhaps the finest example of a smoky single malt and will definitely put hairs on even the most metrosexual of chests.
Learning more about the Big Cheese
The often bewildering level of choice we encounter means that often we plump for the well known, the tried and tested. Yet it pays to try something a little different if only to confirm your prejudices. I attempted to expand my culinary horizons, by attending a Grana Padano masterclass hosted by Gennaro Contaldo.
Suka Street Food at Sanderson
I’m not really a street food kind of person, at least not in the UK. I’ve munched in Malaysia, snacked in Singapore and struggled to find a suitable verb in Vietnam, but they’re all places where eating is almost constant. The people of those lovely countries resemble eating bicycles, if they stop feeding for a moment they tend to wobble and fall over.