The legendary Vacherin cheese is now coming up to its best, so taste it before it runs out the door all on its own. The eponymous Vacherin restaurant in Chiswick is serving it in the evenings and at their excellent Sunday brunches until the season ends. Or go for broke at a special Vacherin cheese evening at La Fromagerie The evening will start at 7pm with an aperitif of Floc de Gasgogne, followed by a talk which will also include instructions on how to bake your own Vacherin without tears. Tuesday 9th November £45.00 per person. For further information on the tasting and to reserve a place please telephone the shop: 0207 935 0341.
Thrill to Grill
Into the busy arena that is Indian food in London comes a brand new restaurant, Amaya. Here the emphasis is on grilling. Three core methods are used- the tandoor, the sigri ( a coal flame) and the tawa, (a thick iron plate). Customers get to see the cooking take place and their dishes come straight from fire to their plate. A lot of the menu items have never been seen before in the UK and despite only being open a few weeks, the restauarant brainchikd of the people behind Chutney Mary, Veeraswamy and Masala Zone is attracting good reviews.
A love of simple British food has prompted Terence Conran to develop his latest London restaurant, Paternoster Chop House. The restaurant is in Paternoster Square, EC4.Conran says, "There seems to be two quite distinct trends in restaurant food today. One is for complex and inventive 'molecular' dishes prepared by chefs who yearn for Michelin stars. The other is plain and simple food which relies on the best carefully chosen ingredients skilfully cooked and simply served. Paternoster Chop House obviously falls into the latter category."
Thyme to move on
Clapham's loss is Greater London's gain. Thyme restaurant is moving from South London to Covent Garden bringing its acclaimed cooking with it. Part of The Hospital, an exciting arts-based club created from a criminally long neglected building, Thyme will theme around Modern French cuisine and should bring gastro life back to an area otherwise slipping into touristy low end cooking.
Get into Cocoon
Inspired by the food halls found across Asia Cocoon, which opens this month in Regent Street , serves Thai, Chinese and Japanese dishes using specialist chefs from each region. Try butterfly tiger prawns wrapped in crispy cabbage and drizzled with black pepper chilli oil or go for steamed monkfish with coriander and ginger. Two separate sushi bars will serve traditional and modern sushi dishes to up to twelve diners at a time.
Take it away
New York Delis are famous not just for their food but also for the legendary rudeness and short tempers of the servers. Hopefully Harry M's will be more geared toward the former. Home made Chicken soup, Blintzes, Salt Beef and other classic Jewish dishes to grab on the run and consume at your leisure.
He's creating a chophouse in EC4 and a Spanish place in Soho. Conran's on a roll as with Meza, the new Spanish restaurant and bar in the first stage of the redevelopment of the former Mezzo site in Soho's vibrant Wardour Street.
Emphasising traditional regional Spanish food with an extensive tapas menu and diverse sherry and Spanish wine lists, Meza will be informal, inexpensive and fun.
Thanks Giving. Thank Villandry
Homesick Americans can make the most of the Thanksgiving holiday at home. Villandry Food store will be importing delicious offerings from the USA to add some spice to holiday cooking and entertaining. This autumn, the emphasis will be on the Deep South with products ranging from Dutch apple preserve, and Apple jack marinade, to Wild hotdog mustard and Apple cobble mix. From Georgia, there will be Georgia moonshine jelly, and a selection of delicious Vidalia salad dressings. Imported from Head Country will be Smokey BBQ sauces, and from the Home Place Friendship tea and Vanilla coffee.The Villandry restaurant will also be celebrating Thursday 25 November with a special à la carte menu. 170 Great Portland Street .
Afternoon Tea at The Bentley
Andrew Turner, Executive Head Chef at the wonderful 1880 restaurant at The Bentley Kampinski, continues to create marvelous themed afternoon teas in partnership with Darren Purchese's Tea is a passion of Andrew's, whose traditional tea features dainty tea sandwiches, freshly baked scones with clotted cream and organic strawberry preserve. 'Christmas afternoon tea' is next on the agenda, and will include a miniature Stollen, Chestnut Glace Scones, Cinnamon and Mulled Wine Swans and Christmas Cake.
Sketch goes veg
The Lecture Room & Library at Sketch has introduced a new Vegetarian Tasting Menu, devised by Pierre Gagnaire, with Head Chef Pascal Sanchez. The new six-course menu incorporates Gagnaire's signature style of variations on main ingredient themes, and uses vegetables, fruit and grains in combinations.
Pierre Gagnaire is adamant that vegetarians should participate in the full culinary dining experience. "It is not a question of fashion," states Gagnaire, "rather my belief that all food is interesting, and more people, whether they are vegetarians or not, are looking for fun and delicious alternatives to meat and fish."
Chef Patron Malcolm John is hosting a spectacular gala dinner at his Chiswick restaurant, Le Vacherin. Held on the evening of Tuesday 30. From Chicken Liver & Truffle Parfait to Poached Oyster, Truffle & Spinach Gratin, diners will be in for a treat over eight tantalising courses.