This November, Prism, situated in the former bank of New York on Leadenhall Street, launches a brand new brasserie style menu created by the new Head Chef Daniel Sherlock. The restaurant also has a new relaxed 1920s look.
South Farm Autumn Squash and Roots Timbale
Be creative with your mash. All sorts of hearty winter roots can be combined with squash to make brightly coloured, chunky mashes. Coarse chopping preserves the individual flavours within a scrumptious matrix, so you get a whole symphony of autumn tastes and colours from one simple dish.
South Farm Roasted Uchi Kuri & Sage Soup
The brilliant red Uchi Kuri, or onion squash, from Japan with its colourful hues are a delight even before it hits the pan, and its flesh always results in highly coloured dishes.
Bernard Matthews Turkeys
When it comes to Christmas dinner, our thoughts immediately start with the star of the show, the turkey. Which one do we choose?
Fevertree mixers – raise your spirits
Apparently they serve Fevertree mixers at the Fat Duck and El Bulli, so one assumes they must be good. Nothing like a bit of Blue Peter-ish practical testing though is there, so we lined up some Fevertrees against some of the more usual suspects and did a blind (drunk) testing.
Taste Japanese Whisky
Tsuru, a Japanese restaurant behind the Tate Modern is to host a tasting of Japanese whisky on Tuesday 24th November. Jen Dickson, an expert in Japanese whisky will guide guests through a range of whiskies from world-renowned producers Nikka and Suntory.
Kanaloa a new Polynesian-themed tiki bar – yes, really
A feature of Kanaloa is the Treetops, a rainforest styled retreat with giant palm trees, tropical leaf patterned walls, and rustic wooden planking. Guests can hide away in the branches at the top or sit in the shade of the palms underneath. We are not making this up by the way.
Sharing Menu to be Enjoyed Thai-gether
To ensure couples only get the best and avoid a row, Mango Tree, the fine dining Thai restaurant in Belgravia, is offering a deliciously generous ‘sharing menu’ available from the 9th until 22nd November.
The Soup Book – Edited by Sophie Grigson
What is it about soup that makes it so, well, so super actually? I don’t think there’s anyone who doesn’t like a nice bowl of soup, be it a gin-clear consommé or a potage you could stand your spoon up in. Soup makes us feel comfortable, cosy and warm. It’s like a big cuddle from a favourite aunt.
Bingham Hotel win two Visit London awards
The Bingham hotel, restaurant and bar, on the banks of the River Thames in Richmond, took gold in the ‘Best Gastronomic Experience’ and ‘Best Small Hotel/B&B of the year’ categories at the BT Visit London Awards, announced on 5th November.