Crazy Pizza Knightsbridge have announced the perfect evening; every Tuesday all summer long there are live performances from Luca, a solo vocalist, and his guitar.
Hastings Hotels Unveils the World’s Largest Bottle of Gin
At 73cm tall, the Jawbox Giant’s Edition holds almost 46 standard bottles of gin, weighs more than 50kg and has a volume of 32 Litres serving 915 measures.
Wilding Oxford. Restaurant Review
The food at Wildings is a seasonally-changing menu of locally-sourced produce that covers all bases from sharing platters, dishes verging on fine dining all the way up to blockbuster burgers.
Quo Vadis & Friends: Phil Howard, tickets now on sale
A limited number of tickets are now on general sale for Quo Vadis & Friends: Phil Howard, in association with Journey’s End wines, taking place on Wednesday, 28th July.
Run away to The Circus
Covent Garden’s Circus is launching their Summer Sunday brunch series. The brunch events will feature Circus’ famed pop-up circus performances, a pan-Asian sharing menu and bottomless prosecco.
New Natural History Museum inspired Afternoon Tea at Melia London Kensington
Reinventing the quintessential British pastime of Afternoon Tea, guests of Melia London Kensington’s SW7 Brasserie can enjoy an array of elaborately crafted treats inspired by the wonders of the Natural History Museum.
We Do Like To Be Beside The Sea (Containers) Side
Can’t get away? Set sail for Southbank hotel Sea Containers instead, where it’s partnering with Champagne house Laurent-Perrier for the Sea Containers London X Laurent- Perrier Summer Terrace.
Sycamore Vino Cucina Now Open
Located on Great Queen Street, Sycamore offers a contemporary yet authentic slice of Italy to welcome the summer in the heart of Covent Garden.
100 Wardour Street Has New Seasonal Menu
100 Wardour Street is excited to finally be reopening its doors on Thursday 20th May with a new and refreshed menu inspired by flavours from the Mediterranean coast.
It’s a bug’s life. Insects are on the Wahaca Summer menu
Yes insects, but hang on don’t leave, they’re packed with protein, surprisingly tasty and possibly one of the most sustainable ingredients on the planet