The Frescobaldi family, one of Italy’s oldest a wine dynasties has  opened its first standalone restaurant and wine bar in the UK.

With 100,178 passengers expected to travel through Heathrow on Christmas Day, festive flyers will be treated to turkey, sage and onion stuffing and Christmas pudding in the form of three specially created boiled sweets.

This December sees The Lido Café in Brockwell Park transform into a cosy, winter bistro where you can expect to be warmed from the chilly outside air

Discover new vintages this Christmas and taste your way through a dozen bottles showcasing the premium wine you can get with Naked Wines

Discover the new and unusual art of sherry and popcorn matching this December as Tio Pepe has teamed up with gourmet popcorn specialists Pop of Notting Hill to produce a first menu of its kind, available at sherry bars and restaurants throughout the UK.

As the winter seasons begin to set in, Gaucho introduces a new cocktail and bar menu for those cold, moody evenings. The new’Beef in the Bar’ menu is the perfect accompanient to the new cocktails. Choose from the Aberdeen Angus Air Cured Bresola, Beef & Chilli Salami and, Chimmichurri Cured Salt Beefall packed with intense beefy flavours. 

Bruno Loubet and Head Chef David Fogelman launch new menu at Bistrot Bruno Loubet.

Deluxe, a limited-edition restaurant has opened in Ely’s Yard in Spitalfields, E1 for lunch and evening meals.  Deluxe is a’non-restaurant’ restaurant open for four weeks only until 14 December, and will offer a menu that diners can easily create in their own homes when Deluxe closes its doors.

To see out the year in style, Fortnum’s is putting on two flagship events. On Thursday 27 November Michelin-starred chef Angela Hartnett will host a white truffle extravaganza, and then on Thursday 4 December food royalty Tom Parker Bowles will present an evening of meat dishes inspired by recipes from his new book,’Let’s Eat Meat’. 

Award-winning northern Chinese restaurant, Hutong, will be introducing a new chilli tasting menu this November, designed to demonstrate the diversity and versatility of chilli in Chinese cuisine.