Following last years’ success, the Bluebird restaurant is hosting another summer long programme of film screenings sponsored by Smirnoff Black® Vodka, with this years’ theme being The Modern Gentleman.
Bombay Brasserie goes to the top of the class with its unmissable cookery demonstrations
Bombay Brasserie, one of the world’s most iconic restaurants, is offering customers a unique opportunity to witness at first hand how it conjures up some of the finest food outside the Subcontinent from the week beginning 27th July 2009 until 26th September 2009.
White Chocolate and Praline Mousse with Sliced Bananas and Butterscotch Sauce
White chocolate and praline mousse with sliced bananas and butterscotch sauce, created by Arthur Potts Dawson. A decadent dessert, rich with cream and chocolate making it the perfect indulgent treat.
Spinach & Sage Fritters with Creamed Lentils
Spinach & Sage Fritters with Creamed Lentils, created by Arthur Potts Dawson. a delicious meat-free meal that vegetarians and meat-eaters alike will love
Loin of Pork Cooked in Milk
Loin of pork cooked in milk, created by Arthur Potts Dawson. ‘This is a recipe I cooked for years when I worked at the River Cafe. Delicious served with spinach for a healthy, wholesome meal
Cannellini & Porcini Mushroom Soup
Cannellini & porcini mushroom soup, created by Arthur Potts Dawson. An Italian twist to the traditional mushroom soup, which is warming and hearty for those chilly British evenings.
Yeo Valley Organic present a cooking master class with Arthur Potts Dawson
The lower ground floor lecture theatre in Waterstone’s, Piccadilly was the setting for aYeo Valley Organic Master Class recently. The main feature of this was a cookery demonstration by the executive chef of Acorn House restaurant, Arthur Potts Dawson, in which he used Yeo Valley produce as part of the make up of each of the dishes he prepared.
Babur celebrates 24 years in style
To help them to celebrate their 24th ‘Birthday’ Babur have created a themed tasting menu for their customers. The concept was developed by Babur’s head chef, his idea inspired by each year representing the number of hours in a day and the four meals: breakfast; lunch; dinner and midnight snack, that you might have during the day. This is a limited opportunity as the menu is available only till the end of August, and is well worth trying – we heartily recommend it.
Saltoun Supper Club
‘The Saltoun Supper Club’ takes place each week at Arno’s home in Brixton, converted into a prop for pleasure dining. The décor bears testament to an artists eye – a nude of a tall, girlie figure by Tracey Emin clings, arms by sides, to the hall wall; on the stairs, a moneybox by Gilbert & George invites financial fuel with the words, ‘pay up and f*** off’.
Damian Allsop’s latest creations
Damian Allsop Chocolates, known for the avant-garde chocolate collections made using a unique water-based (rather than cream-base) recipe, launched their latest creation, ‘CLOUDS’ at the end of June. Do try them