The Fogle’s got a new role as “Destination Expert†with Celebrity Cruises, creating a series of shore excursion programmes that I would have enjoyed more than nutmegging Gordon Banks or waiting in the Pompeii gift shop for the bus back to the boat.
Benugo Bar & Kitchen
Down by the river and and central as South-central gets, Poppy Laking goes to the movies but eats dinner instead.
Paul A Young’s Valentine’s chocolate collection
A new Paul A Young collection is always cause for celebration. Apt, then the first truffle I pluck from this lovely Valentine’s lot is a’Champagne cocktail’.
Grain Store hosts its veg-heavy annual Winter Feast on 25 February
Veg-centred London restaurant Grain Store is hosting its annual Winter Feast this February 25th. Each season, Chef and owner Bruno Loubet invites various guests to aid him in creating a special one-off menu.
Two Michelin Star chef Antonio Mellino to open first UK branch of Quatro Passi
London’s Italian fine dining scene is to receive a boost this Thursday, when two Michelin star Chef Antonio Mellino opens up the first UK branch of his Nerano-based restaurant Quattro Passi.
Organic Languedoc Wines 2014
Alan Kingsbury finds that some of his favourite Pay’s d’Oc IGP wines are coming from organic producers.
Battle of the Pans – at The Jugged Hare
ETM has lined up a series for gourmet evenings for 2014 and highlights include: Ayrshire Veal and Fine Wines, Wild Scottish Salmon and Riesling, Suckling Pig and Alsace Wines and Game and Bordeaux.
Filippo Berio Founder’s Favourite’ Olio di Lucca
Filippo Berio has launched a luxury, limited edition extra virgin olive oil produced from same estate where the man created his signature blend almost 150 years ago. Just 250 bottles of the’Founder’s Favourite’ Olio di Lucca have been produced globally. Using handpicked, specially selected Moraiolo, Leccino and Frantoio olives from Tenuta Maria Teresa in the hills above Lucca, home of Filippo Berio.
Champagne Jacquart 2014
You may only share one bottle of Champagne on Valentine’s day so make sure it’s a good one. Our veteran ‘cork popper’ gets all misty eyed about his current favourites.
Tramontana Brindisa launch Calçotada menu
To celebrate Calcot season – the onion traditionally enjoyed in Catalonia during winter, and served with Romesco sauce, Tramontana Brindisa are launching a “Calçotada menu” which will be available from 12 – 5pm each Saturday until 15th March.