February 2009 will see two renowned purveyors of food, Harvey Nichols Fifth Floor and Laverstoke Park Farm, join forces to showcase a new range of menus celebrating all that is good about comforting Winter eating. A hearty farm breakfast will be available at the Café and a stunning Market Lunch menu at the Restaurant, both created using the finest seasonal produce from Laverstoke Park, a leader in the field of ethical, organic and biodynamic farming.

From January 2009 a unique ‘Head to Tail’ menu – offering customers cuts of meat from every part of various animals – is to be available at The Devonshire Arms – Beeley. Situated in the stunning village of Beeley, Derbyshire, the charming 18th century country inn is owned by the Duke and Duchess of Devonshire and located in the estate surrounding their ancestral seat, Chatsworth House. Its restaurant is renowned throughout the Peak District for its beautifully cooked menus made from produce grown and reared on the estate – including incredible beef, lamb and pork.

One of London’s top restaurants has given traditional Christmas lunch a twist by creating the world’s first Brussel Sprout Ice Cream served with a turkey jelly and cranberry foam. Head chef Stuart Ferguson, of restaurant group Vivat Bacchus, has turned every traditional Christmas dish on its head to create the innovative new menu. It is quite frankly rather odd sounding but hey if Heston can do bacon ice cream and snail porridge why not put children’s favourite vegetable into ice cream

Following the success of last year’s Smirnoff Black Winter Ice Lounge as the place to get into the festive spirit in style, the people from Smirnoff Black vodka and Plateau Restaurant Canary Wharf will once again transform the rooftop terrace into a sophisticated winter destination from 8th December 2008 – 7th February 2009.

Since Chancellor Alistair Darling announced in his pre-budget report that VAT will be cut to 15%, senior management at London Fine Dining Group – owner of some of the capital’s most celebrated fine dining restaurants – have decided to pass the difference from the standard VAT rate on to charity until the 31st December 2008.

A new set lunch menu is now available from Trishna London. The Marylebone-based restaurant offers an up-market, London take on Mumbai’s iconic seafood eaterie Trishna.

The food is based on the marine life found in the North Sea and the Channel, and in tune with its chic, Marylebone village location, the restaurant is designed in a sophisticated, contemporary Western style

If you google the name of the head chef at Papillon, you’ll see it listed in many languages you might not be able to read: Chinese, German, Vietnamese, and French to name a few. David Duverger isn’t just the talk of the London, he seems to have gotten the attention of much of the world. It isn’t everyday that a well-known chef decides to eBay himself off for Christmas to raise money for a charity.

On Wednesday, 3 December, the Black Boy Inn in Milton will offer a feast made from local produce alongside the opportunity to buy gifts directly from producers. And for this shopping trip, all under one roof, no umbrellas will be needed. The Black Boy Inn’s head chef Kevin Hodgkiss has prepared a menu using entirely local seasonal produce, including “Upton Smokeries” goose breast with berry salsa & shaken oak sweet honey mustard dressing, or “The Meat Joint” made with rosemary & redcurrant sausages. Guests will be able to try the “Country Deli” Christmas pudding or “Oxford Cheese Company” cheese board. With Homemade mince pies served with handmade Grand Marnier truffles, the dinner alone is an event not to be missed.

Crouch End, the London setting for numerous movies and even a horror short-story by Steven King is now home to a new restaurant. St James, on the site of Florians, hopes to bring in the neighbourhood crowd and with their sophisticated menu, attract diners from all over London. The new venue has a smart bar, a small, semi-private room ideal for groups, a bright restaurant, and a peaceful patio area.