Bladder problems in local curry house
After an unfortunate fire in the kitchens last month, the Bengal Clipper had to close. Fortunately no really serious damage was done but that may be due to the fact that instead of waiting for the fire engines, staff and customers appear to have used their initiative. At least according to the sign on their door
Artwork by Sir Peter Blake at Sam’s Brasserie and Bar
Chiswick newcomer, Sam’s Brasserie and Bar, has recently acquired eight new pieces of artwork from Sir Peter Blake’s latest collection. Blake, a regular at Sam’s and local resident, is famous for his paintings of urban realist subjects and is a pioneer of the Pop Art movement.
This series, titled ‘Pieces of Eight’, includes imagery of objects with personal meaning to Blake, found around his studio, such as a faded Union Jack, cinema adverts dating back to the 1950's and an old pen from the 1960’s. The artist takes inspiration from American realist painters, using bright and vibrant colours in the pieces, each of which is about 5 foot high.
A night on the beer- for one month only
MJU the stylish restaurant inside the Millenium Hotel is currently offering a unique five course menu paired with beers from the Meantime brewery in Greenwich. Hilights include seared scallop with seaweed and leeks, paired with an Indian Pale Ale, Chocolate beer, Wild Salmon and a main dish of chicken and lobster paired with a Wheat Grand Cru. The menu demonstrates not only Executive Chef’s Tom Thomsen’s unique ability to fuse global cooking styles and methods but also the skills of MJU’s sommelier. The food menu is priced at a very reasonable £46 with an extra £20 for the paired beers. The menu is available until end of March 2006.
Villandry launches new weekly jazz night
Villandry Bar is launching a new weekly Jazz night, taking place every Saturday from 11th February. Giulio Risi and The Villandry All-Stars will be performing their unique style of world jazz, ranging from bolero to fast flamenco rhythms, swing, bossanova and samba.
A special 3-course menu, priced at £20, will be offered at an earlier sitting of 7.15pm, and again at 9.30pm. Typical dishes will include Pear and stilton rarebit with crispy bacon, Breast of corn-fed chicken with roasted root vegetables and thyme, and Moist chocolate cake with crème Chantilly. An extensive beer, wine and spirit list is also available. A cover charge of £5 will be charged to non-diners.
Giulio Risi and The Villandry All-Stars will play two one-hour sets, at 8pm and again at 10pm. Giulio Risi has performed at many renowned jazz venues over the last 20 years, including 606 Club in London and 7 Lizards in Paris. Two CDs are currently available – ‘Partido Alto’' and ‘Deep Down Where the Heart Beats No More’'; visit www.giuliorisi.com for more details.
Les Trois Garcons opens for lunch
Since its opening on the edge of Shoreditch in October 2000, the converted pub, Les Trois Garcons, hasestablished itself as one of London’s more sumptuous and flamboyant restaurants. Whilst the surroundings are certainly opulent and often eccentric, the overall mood is intimate and warm and Les Trois Garcons has proved itself the perfect restaurant for parties, romantic dinners or business lunches as well as being a firm favourite with celebrity, media, city clientele and a local crowd. From March 1st 2006 Les Trois Garcons plans is open for lunch as well as dinner. Head Chef Daniel Phippard has devised a menu using carefull sourced, quality and seasonal ingredients complemented by Stefan and General Manager Dawid Koegelenberg’s chosen wine list.
Make Mother’s Day
Sally Clarke's ‘bespoke breakfast hampers’ offer a great treat for Mother's Day. Customers can choose from a number of breakfasts available in Sally's shop and iin Clarke's, including pastries, smoked salmon and of course champagne! The beautifully presented hamper will then be delivered direct to the lucky recipient's door (central London only).
Street life
Awana, the new Malayasian in Sloane Avenue, is celebrating the street culture that iinspires its cuisine with a special menu until 19th march, 2006 for just £18.50 per person. Dishes include kepingan ayam garing- chicken minced, water chestnut with five spicy wrap in beancurd sheet, daging. ketam dengan tauhu -tofu with back-fin crab
Brighton Rocks
London by the Sea has more restaurants than you can stake a stick of rock
at. You'll find the best (and the rest) at www.brighton-eating.com.
We're bigging up Brighton all this month will special offers to tempt you
down from the smoke for a top weekend. Major events not to be missed are
16th Sussex Beer and Cider Festival 09 March 2006 - 11 March 2006 and the Brighton Festival 2006
06 May 2006 - 29 May 2006
Konstam. It's koming
Oliver Rowe, chef owner of cool café Konstam in
Kings Cross will open his first restaurant in a former pub at the end of
March. Located just a few doors down from its sister, the restaurant will
be called Konstam at The Prince Albert. A born and bred Londoner,
Oliver's roots will be firmly highlighted through his intent to source all
ingredients for the restaurant from within the London tube network: mushrooms
from under the North Circular, fish from the Thames and flour from Ponders
End. Read more.
Frankie's’ at the Criterion
Following the success of Frankie’s Italian Bar & Grill in Knightsbridge and its sister restaurant in Chiswick, Marco Pierre White and Frankie Detorri have added a third Frankie’s to their stable. Frankie’s Italian Bar and Grill at The Criterion.
The new Frankie’s at the Criterion interiors is in keeping with the striking mirrored interior of the Knightsbridge and Chiswick dining rooms, complete with giant mirror balls and mobiles, all set within the Grade 1 listed building.
The menu features many of the Frankie’s classics including Antipasta starters of calamari and zucchini fritti, mussels alla marinara, and mozzarella caprese. Main courses include more then 10 types of pizza and six pasta dishes. From the grill, guests can enjoy veal Milanese, steak, chicken and fish, together with Frankie’s infamous burger. All served in arguably the most beautiful dining room in London, at a very affordable price.
Warm up at Chutney Mary's
Head chef at Chutney Mary's Nagarajan Rubinath has devised a special Winter Warmer Menu, which he has carefully put together to incorporate all the elements necessary to warm the body to the core and fend off the winter chill.
Traditionally, Indian food originating from the Northern Frontier and Kashmir is prepared with spices proven to heat the body which is combined with the method of slow cooking. Through applying these techniques Rubinath is able to achieve a 'Winter Warming' effect.
Dishes from this menu, available until the end of March, include lamb trotter soup, goose galouti, venison casserole slow cooked with garlic, mace and cardamom and Lamb osso bucco slow cooked with walnut and royal black cumin.
A special treat for you
Peridot, SW7- 2 courses £15.00, 3 courses £18.00 at lunch with
a complimentary glass of champagne on arrival
Classic French Brasserie food served in this Russian Tea Room inspired
restaurant in the glorious Bentley Hotel. Peridot shares the kitchen
of the 1880 below so
you know it' s going top be good. Peridot is also open for breakfast and
afternoon tea. For those with a little time on their hands,
try the extra
special
Chocolate Afternoon tea after a Chocolate Facial in the sumptuous Le
Kalon spa. Tel:
020 244 5555 for all reservations and please mention london-eating.
Smokers welcome
Fans of Bodean's, London's award-winning original
BBQ Smokehouse, will be pleased to hear a third restaurant has opened in
Fulham Broadway.
Bodean’s Catering Director is Kansas City born Bryan Tyrell – former
member of the legendary ‘Slaughterhouse Five’ BBQ team and two-time
winner of the World BBQ Championships.
Bryan says: “We’re very excited about bringing our authentic American smokehouse experience to Fulham. We pride ourselves on offering the best of BBQ – all year round - and this is a great opportunity to spread the ‘art of smoking’ across the capital.”
With a 24-hour BBQ smoke pit especially imported from the U.S.A, and in keeping with Bryan’s favourite motto, “smoke it slow, cook it low”, the food is gently smoked over different types of wood, to ensure the meat retains its natural juices and tenderness, giving it a delicious distinctive flavour.
