Sacla’, the famous ‘pesto pioneers’ have added Sacla’ Horseradish Sauce and Sacla’ Tartare Sauce to their line-up of vegan sauces, pesto, and dressings.
Turul Project. Hungarian Restaurant And Wine Bar Opens In North London
The restaurant is led by Head Chef, 29-year-old Levente Koppány from Budapest. Winner of 2020’s San Pellegrino Young Chef for the Central Europe Region.
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.
Flora Indica Restaurant Review
We’ve come a long way from the flock wallpaper and sitar music of the original ‘Indian’ restaurants, but Flora Indica has gone even further.
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.
Gelupo Gelato Book Launch -All very ‘Ice
As the West End comes slowly back to life and the weather finally shows signs of improvement, we went along to the launch event of the Gelupo recipe book ‘Gelupo Gelato