newsbites - info with extra fluoride
Tittle tattle, rumour, deals and PR puff to digest as best you can
Stuff gets sent into us and we read it (mostly) so here are things straight from the horse's mouth without any comment from us. well maybe a bit!
INDIAN ZEST NOW OPEN IN SUNBURY-ON-THAMES
Launched in February 2008 in Sunbury-on-Thames, Indian Zest is the new restaurant from acclaimed chef Manoj Vasikar, owner of the popular Indian Zing in Hammersmith. His partner in the venture is Bhanu Pratap, who has worked with Manoj for many years.
Both Manoj and Bhanu are passionate about real Indian food and have travelled extensively throughout India experiencing the best Indian food in peoples’ homes, Maharajas’ palaces and from street vendors. These have all influenced Manoj, whose menu blends regional recipes and traditional ingredients with modern techniques and presentation. All dishes have an emphasis on lightness but still with all the spicing and flavour expected from an Indian meal, and organic ingredients are used where possible. 
Signatures include vegetable bhanavla – Manoj’s version of an onion bhajji, a dish from his native Maharashtra, unusual in that it is first steamed and then griddled in the authentic way; karawari fish curry - from the west coast of India with an unusual flavour of the spice (trifala) only native to that area; tandoori artichoke and paneer with a rich spicy gravy of cashew nut and roasted vegetable sauce; and jumbo prawns marinated in yoghurt, pomegranate seeds and dill griddled and served with onion, ginger & tomato relish.
Amongst the desserts, which fuse British and Indian influences, are tandoori figs and organic apple muesli crumble; and mango, roasted coconut and saffron kulfi.
The main dining area is the Colonial room, which opens on to a private patio (with seating for 35 on warm days). Upstairs, the Polo Suite is decorated with historical photos from archives of Indian libraries depicting the sport. The Regal Room is available for parties of up to 15 and also benefits from an open-fireplace and dedicated butler!
Out with starbucks and in with concrete
There was a time when The Hayward on the South Bank stood for all that was bad about modern architecture. Its bleak windowless walls seemed more suited to old style commy Russia than the South BAnk and when it rained the ubiquitous concrete stained evilly with big wet tears. How times have changed though, so much so in fact that as the Starbucks in the front goes out, a new cafe-bar comes in and is confident enough to call itself, with no real irony apparently, Concrete. Designed and created by Company of Cooks, in consultation with the Hayward, it has a menu that's promised to be colourful, creative exotic and traditional. Healthy beany salads sit alongside Cheese and Chutney toasties at lunch, while in the evening serious drinking gets done alongside blinis and hot pots. And naturally there is a selection of modern art on show.
DEDICATED FOLLOWER OF FOODIE
The Clissold Arms in Muswell Hill has opened its doors again to the public following a major refurbishment. Known to Kinks' fans worldwide as the venue for the band’s first ever gig (in December 1960), it has been given a new lease of life with a large galley kitchen separating drinking and dining areas and opening up the main dining room with natural light from two huge skylights. Floor to ceiling windows have been added throughout creating a light and airy feel and opening out the room onto the pub's back garden. A muted colour scheme of heritage greens combined with wooden floors and an oak panelled long bar are offset by vintage seventies table lamps and a stunning collection of black and white photographs of Muswell Hill and The Kinks from the 60’s and 70’s.Jake Young (La Bodeguita del Medio, Searcy’s, 192, Alistair Little) is in charge of the kitchen at The Clissold and has devised a selection of menus including Saturday brunch and Sunday lunch alongside the weekly changing lunch and dinner menus with a focus is on well-priced hearty seasonal British food. S
TRADITIONAL BARBEQUE RIBS NOW ON THE MENU AT BLACK & BLUE
From March, Black & Blue in Belsize Park, South Kensington and Notting
Hill, will be introducing barbeque traditional and flavourful
pork ribs, basted in tangy barbeque sauce and served with a house salad
and French fries. Nick Hill, Black & Blue founder
and owner, spends considerable time in the southern United States and believes
that authentic and delicious barbeque ribs are difficult to find in London: “I
am spoiled in being able to experience traditional barbeque whenever I
return to Tennessee – I would like to bring this culinary experience
to our guests at Black & Blue.”
Black & Blue reflects an American steakhouse experience using quality
British produce. The restaurant's steak: is traditionally
reared and grass-fed from fully traceable stock, it’s then dry-aged
and tenderised for a minimum of 28 days at well known butcher, Nigel Fredericks,
before being served at Black & Blue as a wide selection of cuts: sirloin,
T-bone, fillet, rib-eye and côte de boeuf.
The barbeque ribs will be available in Belsize Park (205 Haverstock
Hill), Notting Hill (215 Kensington Church Street) and South Kensington
(105 Gloucester
Road).
Japanese restaurant wins London award - why?
London’s best new restaurant award from The Good Food Guide London
has gone to Japanese “temple of cool” Sake No Hana. This is
odd as it's hard to find anyone who eats there with their own money that
has
anything
good to say about the place.
It beat off Mayfair’s Wild Honey, which is genuinely good, and Notting
Hill’s
Café Anglais which is seriously overrrated and has apparently produced
more feedback from Good Food Guide readers* than any other recent new opening.
One described it as “pure and unadulterated joy for people
who understand and love Japanese food.” Which I suppose is that particular
reader's way of saying the rest of us must be ignorant for not sharing
his or her glowing opinion.
The guide has given a Best value restaurant award to Tom Ilic, Battersea,"
which looks and feels more like a neighbourhood bistro than a “serious” restaurant
but produces imaginative, gutsy, big-on-flavour cooking at very reasonable
prices" apparently. What a neighbourhood bistr, in Battersea should look
and feel like is not defined but I guess we get the picture.
It all goes to show that one man's meat is another man's poisson when it comes to awards. The Good Food Guide London can be ordered on 01903 828557 (£11.99, p&p free) or at www.which.co.uk/books
SHAPE UP FOR SUMMER
Pure Package, the daily food
delivery service, can take all the hard work out of shaping up for the
summer, with freshly prepared,
healthily balanced, guilt-free meals and snacks with thirty five
new dishes now added to the menu, this season is all about eating a rainbow
of colour. Summer menus include colourful, seasonal fruit and vegetables
that are at their most delicious and nutritious at that time of year – like
Jersey Royals, spinach, tomatoes, runner beans, gooseberries, elderberries,
plums, cherries and strawberries. 
With its kitchens in New Covent Garden Market (the UK’s largest fruit and vegetable market), Pure Package has easy daily access to this fresh, seasonal produce as soon as it is brought in.
Meat is all free range and many of the ingredients are organic .
After a detailed telephone consultation, the Pure Package team of chefs, nutritionists and dietary therapists develops a tailored food programme according to each individual’s needs - whether to help shift a few pounds, increase energy, prepare for the beach or just pep up a natural glow for the summer. Each day, by six in the morning, a cool bag is delivered to your door with three meals and two snacks designed to help you meet your health goals. It’s simple and convenient, and there’s no need to plan meals, count calories or even go food shopping.
.
Spring Brings New Restaurant Opening to Chelsea
Jimmy’s on the Kings Road is the latest offering from young restaurateurs, James and Rachael Robertson offering a relaxed and inviting venue, in which to enjoy seasonal British produce. Head Chef, Liam Cooper is only 25 and inspired by British classics, bringing his own creativity to the menu with dishes like Whole Boneless Quail with Bubble and Squeak or Mutton and Lamb Shank Pie. However, his signature dessert is inspired by his childhood favourite Knickerbocker Glory, where every component of the dish is home made. Liam Cooper explains, “I am passionate about British food and the seasons that produce some of the best flavours in the world. We are so lucky to have such tremendous quality available year round. With the menu at Jimmy’s I intend to use only UK sourced produce, wherever possible.” Good luck with the aubergines then Liam!
Galvin at Windows -affordable pre-theatre menu
If you've always fancied joing the high and mighty at Galvin at Windows, the only restaurant where you can see into the Queens back garden one way and pretty much all the way to France the other, then this new pre-theatre deal is a must. Just £19.50 for three courses is excellent value for cooking of this calibre. Here's a sample menu.
Chicken, foie gras & Bayonne ham terrine & hazelnut dressing
Velouté of Puy lentils & slow poached egg
-
Risotto of wild mushrooms, mascarpone & aged parmesan
Slow braised lamb breast, gem lettuce, aubergine & tomato
-
Coconut pannacotta, passion fruit & white chocolate granité
Bitter chocolate fondant, vanilla ice cream, honeycomb
& Pedro Ximenez raisins
Available from 5-6pm on Saturdays, the table must be vacated by 7:15pm but with a show to go to, that shouldn't be a problem for you!
Brunellos. back to basics
Brunello Restaurant in The London Baglioni Hotel has a new Head Chef, Andrea Vercelli, with a new look, “back to basics” menu featuring a simplified range of reasonably priced, comforting Italian classics. Brunello now has a much softer, more brasserie like look and feel to the restaurant .
Andrea’s new menu at Brunello concentrates on the simplicity of Italian cooking and the quality of the ingredients used with a more affordable and relaxed, laid back dining experience but with the service and surroundings of a five star hotel.
Head chef Andrea Vercelli worked in the kitchens of Marco Pierre White’s hugely successful Luciano Restaurant as well as Caffe Caldesi, Rosmarino and Harry’s Bar to name a few.
“People in the UK love the simplicity of Italian food and the new look Brunello concept fits in well with the demand for this sort of offering,” says Luca Virgillio, General Manager of The Baglioni Hotel.
quo vadis is back - Espero hic erant?
Ah that sorts the classic O-level kids from the crowd eh? Sam and Eddie
Hart, the owners of Spanish restaurants Fino and Barrafina have purchased
the
iconic restaurant
Quo Vadis
on Soho's
Dean
Street and plan to restore one of London's
most beautiful and historic restaurants to its former glory with a
grill downstairs and a private member's club on the top two floors, as
well
as two private dining rooms. The designs will be sympathetic to the
building's original
features, many of which date back to the 1840's.
Quo Vadis will be a classic grill room inspired by the now extinct grill
rooms of the great hotels such as The Connaught and The Savoy. With a
focus on well sourced ingredients, simply cooked, the restaurant will
be open
Monday to Saturday for both lunch and dinner. Head chef will be Jean
Philippe Patruno who has worked with Sam and Eddie for the last five
years at their
Fitzrovia restaurant, Fino.
Launceston Place reopens
Under the guidance of head chef Tristan Welch (formerly at Petrus) and manager Hadi Aknin (also formerly at Petrus), this established and much loved restaurant has been returned to its former glory.The modern British menu offers quintessential classics such as nettle soup and beef cobbler with Lincolnshire Poacher cheddar. A touch of food theatre also brings the restaurant to life with drunken quail flambéed and salmon smoked at the table.
The regularly changing menu at lunch offers two courses for £19 and three courses for £24. At dinner the restaurant serves a three course menu for £35 as well as a six course tasting menu with wines to match. The wine list now features a wonderful selection of Old World bottles with a particular emphasis on quality Burgundies as well as a variety of New World wines to complement Tristan's food.
Back to main page
