Fakhreldine offers a sleek, modern take on Lebanese food and décor and to complement the exotic surroundings and fare – the eatery has recently added an new concoction to its cocktail list. Named in honour of the agency whose models are regular visitors to Fakhreldine, Storm is not only delicious, but provides a stunning visual spectacle. Storm combines Baileys, Blue Curaçao, Sambuca and cinnamon. The cocktail is prepared and then flambéed in front of the customer.
Tate lowers prices but promises high-quality
Tate restaurants have joined the many London-area restaurants to reduce their prices in hopes that customers won’t have to stop dining out during these difficult economic times. But even though the pounds are coming off, restaurant supervisors have promised not to reduce food and drink quality. “Despite the current economic trend to cut costs we will not lower quality”, comments Robin Bidgood, CEO of Tate Catering, “It is our ethos that all ingredients are seasonal, and provenance will never be compromised by cost. Head Sommelier Hamish Anderson has selected wines to complement dishes on the menu at Rex Whistler Restaurant at Tate Britain available for just £3.00 for one glass of wine or £5.00 for two.”
Rasa Sayang
With bills that come in lower than a Peking Duck on final approach, and a laudable focus on authenticity, Rasa Sayang is a great ambassador for its cuisine and the ideal place for a fast lunch or a more leisurely dinner. Dieters beware of the pork fat though, it’s easy to make a pig of yourself.
The Commander – Makes it so
The Commander offers what they call a 360-degree dining concept, with an Oyster Bar; a bistro restaurant; a Deli with three private dining rooms; and a courtyard where independent suppliers will trade quality fresh fish and flowers.
The Pembroke opens for business on Old Brompton Road
Situated on the corner of Old Brompton Road, the iconic Victorian building formerly know as the Coleherene pub, has been transformed into an informal gastro pub that offers quality food and drink in an opulent setting with a traditional twist.
Chop, Chop – It’s Time To Make Some Sweet Pepper Chutney
While we tend to think of Autumn as ‘chutney season’, at any time of the year we can find ourselves faced with a bargain, one which cries out to be preserved for enjoyment long after its normal usage period. Many market stalls and greengrocers will offer excellent deals of produce, such as peppers.
New addition to family-owned Spaghetti House
The newest addition to the Spaghetti House family will feature a high seating counter at the entrance and an impressive temperature-controlled wine display. Diners at Westfeld Spaghetti House will enjoy the aromatic will enjoy the open kitchen with a flame fired pizza oven seen as ‘revolutionary’ some 50 years ago at the original Goodge Street branch.
Enjoy the rugby away from the scrum
If you are looking to catch the Six Nations matches but don’t fancy long treks and pricey tickets for cold and overcrowded stadia, then where better to watch all of this year’s matches than at your favourite local? Having kicked off with England vs. Italy at Twickenham on Saturday 7th February, The Avalon and The Abbeville in Clapham and The White Hart in Kennington invite you to enjoy every game of the championship.
Scottish Whisky Month
“Whisky Month in May is the perfect time to visit Scotland, the home of whisky. An exciting programme of distillery and festival events awaits our visitors. They will experience the very best that Scotch Whisky has to offer and learn why this global icon embodies the spirit of Scotland.” Find out more
Brown Brothers spice up wine
Now I must confess that I have never been convinced about wine with Indian food. I’ve been to no end of press events where a top sommelier hired by a fancy Indian restaurant has introduced a wine and food pairing menu. Some have been fun, all have been interesting, but throughout I have been unable to rid myself of one cynical thought – they want to convince us to drink wine with Indian because there’s a bigger mark up on wine than on lager. There I’ve said it.