New restaurants, new offers, new ideas
Click to jump
Vodka and Caviar Bar Pairings at Le Cercle
Beach Blanket Babylon moves East
Little ones looked after at Tate Britain and Tate Modern
Quaglino's kitchen at Hampton Court Flower Show 2007
Taste 2007
-poncing it up in the park
The UK's most exciting series of food events starts soon. The London event alone will see over 35,000 visitors pass through Regent’s Park from 21st-24th June. Restaurants participating in this year's London event include Angela Hartnett at The Connaught, Mocoto, Boxwood Café, Benares, Fino and Marcus Wareing at The Savoy Grill. The F Word will be having its own stand alongside the restaurants and where demonstrations of recipes from Gordon Ramsay’s Fast Food will be held by chefs including Jason Atherton, Stuart Gillies and Mark Sargeant. Michael Caines will be representing Gidleigh Park and Abode at Taste of Bath at the end of month. Also participating will be charming cookery school, The Bertinet Kitchen . For more information go to www.tasteoflondon.co.uk
TASTE OF ITALY AT OBIKA’S APERITIVO THURSDAYS
Obika, the mozzarella bar and restaurant on the second floor of Selfridges is now serving real Aperitivo Italiano - a wide range of freshly made canapés, finger food, snacks and bruschette which will be available between 6pm and 9pm every Thursday, included in the price of the first drink (£7 for a glass of wine or soft drink, and £9 for an alcoholic cocktail).
The restaurant’s speciality mozzarella comes from selected producers in the Paestum and the Piana del Volturno areas around Naples, and is served with a selection of Italian artisan produce, for example Mortadella di Parma, N’duja (spicy, spreadable salami), wild boar peppery Salame, Culatello (the very rear of a pig), Caponata alla Siciliana and smoked swordfish. The menu also features salads (in starter and main course portions), ‘primi piatti’ pasta dishes, and desserts. A special early evening menu offers the pasta of the day and salad with a glass of wine for £9.95.
Obika is located in the Superbrands section on the second floor of Selfridges in Oxford Street. For more information call 020 7318 3620 or visit www.obika.co.uk.
SUMMER JAZZ AT ADDENDUM
Addendum in EC3, is launching a series of funky Jazz nights for the summer, giving people in the City a fun environment in which to relax after work for a drink or bite to eat. The Jazz will run on Thursday evenings fthrough June and July, from 6.30pm to 8.30pm.
Providing the Jazz is singer Emmy Urquhart, who will be playing a selection of classic old soul as well as newer, more contemporary songs to appeal to a wide audience. Customers can enjoy the smooth sounds in the bar or alfresco terrace. Those in the more intimate fine dining restaurant can enjoy their meal in peace and are welcome to join the entertainment later on.
The bar offers an informal all-day dining experience and serves classic dishes characterised by an unfussy approach and use of quality ingredients. Head Chef Darren Thomas’s menu includes rib eye steak, chips and peas; open sandwich of seared tuna, marinated peppers, rocket; and asparagus ravioli, sour cream.
There is also an alfresco area, overlooking a picturesque garden-square, which seats 20 people.
For reservations call 020 7977 9500 or visit www.addendum.apexhotels.co.uk
The Rosendale opens in West Dulwich
Opening in early July 2007, The Rosendale in West Dulwich is the latest venture from Mark and Sharlyn van der Goot and the team behind the award winning and critically acclaimed restaurant, The Greyhound at Battersea. Head Chef at The Rosendale will be Matthew Foxon, and awarded ‘UBR Young Chef of the Year’ for two consecutive years in South Africa (2003 and 2004), Foxon will incorporate the produce of neighbouring Kent and Sussex farms into his menus, as well using The Rosendale’s own organic kitchen garden.
Typical dishes will include a pig’s head roulade with yukon gold potato salad and sauce gribiche to start, a wild Cornish seabass with braised fennel, and claw fish sauce vierge as a main course and a vanilla panacotta with kumquat and pistachio for dessert.
In the bar, a daily changing barbeque menu will be presented on blackboards and cooked using a rare imported charcoal grill oven.The kitchen brigade are working closely with Upper Wilting Farm (Crowhurst, East Sussex), rearing their own livestock on controlled feed with unusual varied diets such as apple pulp, barley cereal or beer and cider. Each carcass will be divided between The Rosendale and The Greyhound at Battersea, to ensure that every part of the animal is used, from the offal to every butchers cut. In addition the kitchen philosophy where possible is to produce everything in house, including bread, ice cream, butter, vinegar ricotta, oatcakes, even the grapes for the cheese board.
Housed in a 19th Century Victorian coach house with a restored Royal Doulton tiled façade, a spacious landscaped terrace has been designed offering an al fresco dining area, as well as separate space for drinking.
Stanza Restaurant and Bar
Launching on 9th June, Stanza is a new British restaurant and bar on Shaftsbury Avenue on the former site of Teatro restaurant.
New owners Suzanne Eske (formerly the financial director for Oliver Peyton’s Gruppo) and her partner Toby Gawin seized the opportunity to fulfil a lifelong ambition of owning their own restaurant and bar. Keen to maintain the theatrical link of the venue they named it “Stanza”, a phrase of a poem or musical piece. Teatro member’s club still exists and will trade in a more intimate and totally refurbished space at the same location.
Interior designer Gillian Rogerson has created an art deco environment for this 80-cover restaurant and 150-cover bar, utilising ostrich leather, fine woods and Venetian glass. .
Head Chef Stuart Tattersall previously worked at Brasserie 44 in Leeds and has recently been working with the Match bar group which includes the Milk and Honey members’ bar, where he has been responsible for modernising the bar menus. At Stanza, Tattersall has created a menu created from predominantly British classic favourites withall the ingredients from the very best suppliers in the land. His research is evident in the Secretts Farm asparagus and an entire Charcuterie board sourced from Cumbria plus Herdwick lamb from the Lake District.
British classics include a starter dish such as the crayfish cocktail, accompanied with little gem, capers, celery cress, marie rose sauce, with melba toast. In addition, there is a main course such as a Royal fish pie, with day boat fish, crustacea, lobster cream, potato crust and fresh peas, and a dessert such as Yorkshire rhubarb fool with orange blossom honey snaps.
The Stanza bar will be open from 12pm to 3am with the members bar open from 9am to 3am from Monday to Friday and from 5pm until 3am on Saturdays.
Vodka and Caviar Bar Pairings at Le Cercle
A uniquely luxurious bar menu, called Tasting Flight, is available from the bar at exclusive French ‘tapas’ restaurant tLe Cercle in Belgravia. It allows two people to sample three versions of a spirit accompanied by complementary ‘bonnes bouches’ devised by the restaurant’s chef Thierry Beyris.
The Imperial Vodka Trio (£65 for two) consists of Stoli Elit, Zubrowka and Ketel One Citron accompanied by Caviar d’Aquitane served in 3 different ways to match each vodka:
- Traditional Russian way of Caviar, Blinis and Sour Cream
- Caviar and Seasonal White Fish with Chorizo
- Caviar with Steak Tartare
Alternatively, Candy and Cane (£19) presents Clement Rhum Vieux, Mount Gay Eclipse and Myers rums with a selection of hand-made chocolates. It is perfect after dinner.
Virginia Troncoso of Le Cercle says: “Our bar is a destination in its own right and we offer a range of complementary deluxe light bites and drinks that will delight even the most refined palate. Our Tasting Flights are fantastic for impressing special dates or important business contacts.”
SUMMER SEASON AT RAVIOLO
Raviolo has introduced a number of new, seasonal raviolis to its predominately Italian menu, as well as a takeaway menu, allowing people to enjoy the restaurant’s food at home, or whilst on the move. Additionally the restaurant has converted the upstairs dining room into a wine bar area, with a special menu of small ‘assaggi’ for diners to enjoy on Thursday, Friday and Saturday evenings.
As the restaurant name suggests, Raviolo’s focus is on stuffed ravioli, with a number of fillings available from wild mushroom and ricotta to prawn and scallop. Other dishes on the summer menu include a good selection of traditional starters such as a platter of anchovies, prosciutto, sundried tomatoes and artichoke heart. There are also plenty of main course options for those wanting something other than ravioli.
Raviolo’s new takeaway menu features toasted panini mezzaluna sandwiches with fillings such as sausage; rocket and mozzarella; smoked salmon rashers; cream cheese and watercress; or prosciutto and dolcelatte as well as a good selection of classic teas and coffees.
For more information call 020 8772 0433. Reservations are available for tables of six or more.
Beach Blanket Babylon to Open in Shoreditch
West London institution Beach Blanket Babylon will launch a sister venue Beach Blanket Babylon Shoreditch.
BBB Shoreditch occupies an old warehouse on the Bethnal Green Road, comprising of four floors and a roof garden. It will comprise a 150-seater restaurant on the ground floor with open theatre kitchens and a very large central marble bar. Guests will be able to use the glamorous old style cage lift to take them into the downstairs cocktail area also equipped with an even larger central marble bar and VIP area. There is valet parking at the venue.
The first floor will operate by day as a contemporary art gallery which will be available for hire. It will also be used for events and private dining by night. This floor overlooks the Roof Garden and outdoor cinema / projection space. The top floor will house the BBB members lounge and overlooks the city with a fabulous view of the London skyline.
INDEPENDENCE DAY AT BLACK & BLUE
Steak restaurants Black & Blue are living up to their all-American vibe and celebrating Independence Day (4th July) with a juicy menu. Black & Blue restaurants can be found in five locations around London, such as Belsize Park and Borough Market, visit www.blackandblue.biz for further information..
Independence Day can be celebrated in true American style at Black & Blue with various steaks cooked just as requested, all from their ‘vintage’ dry aged cuts. Black & Blue is supplied with steaks that have been dry-aged, which is a typically American process of tenderising meat to create a greater concentration of ‘beefy’ flavour and taste. They are also scrupulous about their selection of cattle, which are currently sourced from Scotland and North Yorkshire.
As well as the extensive choice of steaks, no Independence Day would be complete without a menu of beef burgers and crispy fries, and there is always a choice from the grill, such as a rack of a lamb. For those who wish to steer away from meat, there is also a wide selection of dishes including salmon; king prawns with garlic butter and grilled peppers; and salads served in substantial American style portions.
Tate offers grown-up food for mini adults
At the Tate Modern Restaurant and Rex Whistler Restaurant at Tate Britain, children are actively encouraged to experience new food and are now being given the opportunity to try smaller portions of all main course dishes. Whilst broadening their culinary knowledge, little ones are sure to tuck into dishes including tasty Haddock and salmon fishcakes or Corn-fed chicken breast with spring vegetables and morels. This adds to the range of well sourced food provided by Tate Catering for children, taking the pressure off family days out this summer.
Cafés at all four Tate Galleries have a dedicated children’s offering which comprises of a selection of homemade dishes and in an effort to keep them occupied, all Tate Catering outlets give children an activity sheet with puzzles and pictures to colour in.
Tate Catering believes in sourcing the best produce available by working with a variety of regional and local suppliers to ensure consistency and quality of produce. The integrity and freshness of the food Tate Catering provides is extended to the drinks they source too. Customers can choose from a selection of organic fruit juices and homemade smoothies using the finest seasonal ingredients. Homemade pressés and juices that use sparking mineral water are available.
Come and join Tate Families this summer/autumn and discover the range of free educational and fun games, activities, facilities and merchandise on offer, whether you fancy sitting on the lawn painting outside Tate Britain, or escaping the sun to follow a fun and interactive trail through the cool galleries of Tate Modern. All this plus the added bonus of being able to enjoy the delicious food on offer without worrying about any nasty additives or colourings.
QUAGLINO’S KITCHEN HAMPTON COURT PALACE FLOWER SHOW 2007
Quaglino’s in St James’s will have a specially designed demonstration theatre at this year’s Hampton Court Palace Flower Show.
Throughout the week, visitors will be able to attend several cookery demonstrations and talks by Head Chef Craig James and Vernon Mascarenhas of Secretts Farm, showing how to get the most out of home grown produce such as soft fruits, peas and beans, salads and herbs, potatoes and summer vegetables. Visitors will also be able to take away a set of specially produced recipe cards from Quaglino’s.
From Tue 3 July – Sun 8 July, Quaglino’s Kitchen will host five half hour demonstrations, showcasing two separate cookery sessions on an alternating basis. A session might focus on summer vegetables, herbs and strawberries as key topic points, or on herbs, salads and soft fruit Carpaccio of beef, sorrel and Greek cress salad
The dishes that Craig is demonstrating at the Show will also be available for customers to try at Quaglino’s, for lunch and dinner from 18 June – 31 July 2007, alongside other seasonal choices, in a specially devised menu.
Quaglino’s, 16 Bury Street, St James’s, London SW1Y 6AJ
www.quaglinos.co.uk
Telephone: 020 7930 6767 for reservations
