As the tradition goes Bird & Blend Tea has created limited edition teas to celebrate Pancake Day on the 13th of February.
The Meat & Wine Co. Mayfair launches its newest AGED steak programme flavour, Porcini Mushroom
Building on the success of their previous dry-aged flavor creation, AGED Truffle, The Meat & Wine Co has a new AGED flavour infusion, AGED Porcini Mushroom.
Mediterranean Grill by Assembly Opens in Harrods Dining Hall
Award-winning chef Athanasios Kargatzidis has opened his first UK restaurant Mediterranean Grill by Assembly in the recently renovated Harrods Dining Hall.
Be. New Nitro Infused Cocktails
The global producer and distributor of RTD drinks has recently launched a premium range of 8.4% ABV cocktails -named be.
It’s Chinese New Year – Time To Celebrate
Food plays an important part in the celebrations, and what better inspiration for your Chinese New Year meal than recipes from celebrity chef Ken Hom‘s books – whether you are planning a quick dinner or a banquet.
The New KitchenAid Cast Iron Collection
KitchenAid have produced their pans in a range of fetching modern colours – Empire Red, Onyx, Black and Almond Cream. This means whether you have a minimalist metro kitchen, or a cosy country one, there’s a colour to suit.
Valentine’s Dinner Under £100
You can never have too many options when choosing the perfect restaurant for Valentine’s Day.
Fine Dining Valentine’s Restaurant Guide
If you choose to go with the trend of dining out on the day, and would like to keep to the fine style, here’s a list of restaurants that have created something special for Valentine’s.
Valentine’s Foodie Gift Guide
For tempting Valentine gift ideas for a foodie look no further. Whether you are treating your loved one, friend (Galentine’s) or even yourself because why not? You’ll be sure to like this.
Pasta Evangelists ‘Pasta Dragon’ celebrates Chinese New Year
Pasta Evangelists has launched its latest pasta innovation – the Pasta Dragon – for a limited time only. This unique shape comprises a fresh egg pasta filled with ricotta and spinach, crafted into the shape of a Dragon’s tail, served with a fiery tomato sauce.