To ensure couples only get the best and avoid a row, Mango Tree, the fine dining Thai restaurant in Belgravia, is offering a deliciously generous ‘sharing menu’ available from the 9^th until 22^nd November.

Tsuru, a Japanese restaurant behind the Tate Modern is to host a tasting of Japanese whisky on Tuesday 24^th November. Jen Dickson, an expert in Japanese whisky will guide guests through a range of whiskies from world-renowned producers Nikka and Suntory.

The Bingham hotel, restaurant and bar, on the banks of the River Thames in Richmond, took gold in the ‘Best Gastronomic Experience’ and ‘Best Small Hotel/B&B of the year’ categories at the BT Visit London Awards, announced on 5th November.

At a remarkable £950.00 per person, the menu must be booked 48 hours in advance for parties of 4 or 8 persons only. So, if the price tag is within your budget, or you and your friends just fancy spoiling yourself on the run up to the festive season, why not go for it!

Legendry French chef Pierre Koffmann’s pop-up restaurant ‘Pierre Koffmann Restaurant on the Roof at Selfridges’ caused a great deal of excitement in the capital when it was open in October so Selfridges plan to extend the restaurant for the third and final time, until 27th November this year.

Tiffing is a drinking & dining experience, produced as a supper club, during which guests are served food and drink pairings that have been created by a top chef and bartender working together to create real unions.

Is nothing sacred? The great British fry up is about to get a continental makeover as Bella Italia launches the ‘Brit-alian Breakfast Pizza” to mark British Sausage Week, which runs from 2 to 8 November.

Those heading to Twickenham for the Autumn season of rugby internationals, might be tempted to make a minor diversion en route to visit The Bingham. The Bingham are introducing a special pre-game lunch menu at their 3 AA rosette restaurant.

Two Michelin starred Chef Daniel Clifford, chef patron of Midsummer House in Cambridge, has arranged for four other Michelin starred chefs to join him in creating a ‘gastronomic extravaganza’ at Midsummer House, in aid of Children In Need.

The turducken dish consists of a partially de-boned duck stuffed with a de-boned pheasant, which itself is stuffed with a small de-boned partridge. The duck is then stuffed with a seasoned mixture of minced pork, pork fat, chicken livers, white wine, breadcrumbs and herbs. The dish is served with roast potatoes and a selection of seasonal vegetables.