The OXO Tower Restaurant has just launched a new’Waters of Life’ Scotch Whiskey tasting experience. A carefully selected range of Glenmorangie Whiskies is partnered with desserts exclusively created to match each tipple.

Cloudy Bay is bringing back the popular Cloudy Bay Shack – a pop-up airstream that offers hungry passers by the chance to experience some of the best Cloudy Bay wines matched with bespoke food dishes.

Heston Blumenthals award-winning pub, the Hinds Head in Bray, is celebrating its rich 600-year history as a pub with a special Hinds Head Through the Ages dinner on 17 September.Head Chef Kevin Love has created a 4-course tasting menu taking a gastronomic journey dating as far back as the 15th century

Madrid-style tapas bar, Tapas Revolution, will be celebrating the popular Spanish festival, La Tomatina in its Westfield London and Bluewater branches by creating an entire tomato menu until 2nd September.

Trishna, the Marylebone restaurant specialising in the coastal cuisine of south-west India, will mark the arrival of the game season with a five-course set menu specially created by Head Chef, Karam Sethi.

To mark the end of their Best of British festival, Plateau is hosting a special charity dinner in support of the IDCF, a Tower Hamlets charity which aids disadvantaged communities in the borough.   Taking place on September the 17th, the one-off occasion will see Plateau head chef Alan Pickett joined in the kitchen by a trio of some of Britain’s finest culinary experts. 

I have no tickets, I have no official merchandise, and what’s more, I have absolutely no inclination to spend my summer glued to a sporting event of any kind. But, like it or not, ‘the games’, like a particularly determined teenage boy, will touch us all in some way. And imbibing a rainbow selection of lassis and a hearty Indian feast is surely the least objectionable manner.

Great British Chefs has chosen to donate profits from their new app to Action Against Hunger, the international aid agency committed to saving the lives of malnourished children while providing communities with access to safe water and sustainable solutions to hunger.

Arguably, everyone loves a curry. But, as any discerning fellow knows, there’s curry and there’s curry. There’s the huge vats of base gravy turned into sickly-sweet kormas; dull, derivative dhansaks; or vicious, volcanic vindaloos. Then there are scratch cooked, silky, butter-based sauces; bright green, spanking fresh herbal preparations; and thick, nut-enriched pastes. And Bombay Palace are firm champions of the latter bunch.

By day they walk amongst us, spending their weeks unnoticed, as they live out a normal life as teachers, journalists and doctors. But at the weekend, their super-human cooking powers come to life, turning their homes into pop-up restaurants  around London to become  Ã¢â‚¬ËœThe Supperheroes Series’.