If you were to breakfast at the Lancaster London Hotel, a little bit of honey is all that you might expect to be allowed to pour onto your porridge, not because the chef fears for your digestion, but because at the moment there is very little precious honey available. For the honey served here is being produced from the bee colonies housed in hives on the roof of the hotel.
Bottlegreen’s Stilton, Spinach and Walnut Parcels with Blackberry and Russet Apple Sauce
Crisp little filo parcels bursting with Christmas flavours, perfect as a starter or drinks nibble. Make ahead of time and simply reheat just before serving.
Bottlegreen’s Pear and Marzipan Tartlets with Williams Pear and Elderflower Glaze
Easy to make, these little tartlets can be frozen uncooked and simply cooked to golden perfection when unexpected guests arrive.
Fevertree mixers – raise your spirits
Apparently they serve Fevertree mixers at the Fat Duck and El Bulli, so one assumes they must be good. Nothing like a bit of Blue Peter-ish practical testing though is there, so we lined up some Fevertrees against some of the more usual suspects and did a blind (drunk) testing.
Bernard Matthews Turkeys
When it comes to Christmas dinner, our thoughts immediately start with the star of the show, the turkey. Which one do we choose?
South Farm Roasted Uchi Kuri & Sage Soup
The brilliant red Uchi Kuri, or onion squash, from Japan with its colourful hues are a delight even before it hits the pan, and its flesh always results in highly coloured dishes.
South Farm Autumn Squash and Roots Timbale
Be creative with your mash. All sorts of hearty winter roots can be combined with squash to make brightly coloured, chunky mashes. Coarse chopping preserves the individual flavours within a scrumptious matrix, so you get a whole symphony of autumn tastes and colours from one simple dish.
Prism Launches as a Brasserie with a New Head Chef and a New Menu
This November, Prism, situated in the former bank of New York on Leadenhall Street, launches a brand new brasserie style menu created by the new Head Chef Daniel Sherlock. The restaurant also has a new relaxed 1920s look.
London’s Top Chefs to appear at Christmas Food Extravaganza
This year, Taste of Christmas, the stylish foodie event of the festive season, has tempted some of the capital’s biggest culinary stars away from their restaurants at the busiest time of year with the promise of a winter wonderland of delicious Christmas food, drink and shopping.
Homelessness charity StreetSmart Launch 2009 campaign
This year, during November and December diners visiting restaurants across 18 cities throughout the UK, will once again be asked to donate just £1 to their bill to go towards helping the homeless in the UK.