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Food & Drink

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Food & Drink

Tantalising Food & Drink News This March

There is plenty to shout about in the world of food and drink this month.

Mouth-wateringly tasty dips from Holy Moly, Häagen Dazs x Pierre Hermé ice-cream collaboration, and relaxing tea from Dr Jackson’s. Plus we’ve got protein bars, Urban Eat lunches, kefir drinks, non-alcoholic spirits, Trivento Malbec and so much more.

Dive in head first and enjoy every single mouthful!

Savoury Deliciousness

HECK, Sweet Chilli Chicken Sausages

Due to launch in April into your local HECK stockist, the new Sweet Chilli Chicken Sausages are both gluten free and high in protein. Chicken chipolatas, all British, and made in small batches in Yorkshire. Keep an eye out in your local supermarket for these brand new sausages. Priced at around £3. Visit HECK for news.

Urban Eat, ROOTS

Food-To-Go brand Urban Eat have launched a new plant-based ranged called ROOTS. These can be purchased from different foodservice channels like schools, universities, and in petrol station forecourts around the UK. The new line includes Cheeze and Pickle, and Falafel and Houmous sandwiches alongside Tomato and Pesto Wraps, and Spicy Bean Wraps. Priced at around £3.75 each. Check @urban_eat on Insta to find out more.

Holy Moly, Hummus

Holy Moly has done it again by launching three new tasty Hummus dips. They include, Original and Pesto both on supermarket shelves now, and Harissa launching in April. All are made with cold pressure technology so each unopened dip will last longer in the fridge (up to 3 times current shop-bought). Equally this helps reduce food waste, and they taste as delicious as the day they were made. Available to buy from leading high street supermarkets, priced at around £2.20 each. Visit Holy Moly to find out more.

Nairn’s, Gluten Free Sourdough Flatbread

Sourdough for everyone – finally, the first gluten-free, high fibre flatbread is here! The newest addition to the brand’s highly successful and award-winning range of gluten-free flatbreads is the perfect staple for a quick and healthy lunch. Nairn’s Gluten Free Sourdough Flatbreads are priced at around £2 from Waitrose.

LEON, Smoked Garlic Aioli

LEON, known for their natural fast food has launched a brand new product into their growing grocery range. Smoked Garlic Aioli is joining the current best selling range at Sainsbury’s on 19th March. Garlic mayo lovers can delight in finding nothing artificial in this aioli, made with faba beans, and vegan. Perfect to add to a burger, salad, chips and sandwiches. Priced at £2.65.

Sweet Treats

Häagen Dazs x Pierre Hermé Collaboration

One of the world’s greatest pastry chefs, Pierre Hermé has collaborated with one of the world’s greatest ice cream brands, Häagen Dazs. They have created an extraordinary macaron ice cream range, including Strawberry & Raspberry, and Double Chocolate Ganache. Priced at around £5.35 per pint tub. Available now from Asda with other high street supermarkets stocking later in March.

Foodspring, Extra Chocolate Protein Bar

Leading European nutrition brand, foodspring have launched a new and improved recipe for their fan-favourite Extra Chocolate Protein Bar. It offers 25% less sugar but 50% more chocolate, a result of foodspring’s dedication to product innovation. Moreover the bars come in five flavours; Soft Caramel, Crunchy Peanut, Crispy Coconut, Double Chocolate Cashew, and White Chocolate Almond. Priced at £25.99 (pack of 12) from foodspring.

Drink

Trivento, Malbec Private Reserve 2021

The nation’s No1 premium Malbec wine, Trivento Malbec Private Reserve won gold at the International wine Challenge 2022. A full-bodied bottle of wine with aromas of blackberries, coffee, and chocolate. This Argentinian Malbec is one of the best value reds available to buy in the UK. Priced at just £10 from both Tesco and Sainsbury’s.

Cocos Organic, Mango Passionfruit Kefir

The taste of paradise; Cocos Organic natural coconut kefir is blended with a mango and passionfruit puree to create a creamy, tropical kefir drink. Naturally refined sugar, dairy, gluten and preservative free, and brimming with billions of live active cultures, including Bifidobacterium BB-12, for a healthy and happy microbiome. Priced at around £2.80, from Waitrose, Ocado, Abel & Cole and Planet Organic.

Cawston Press, Pressed Juices

Cawston Press’ Pressed Fruit Juice is made with not even a spoonful of added sugars, no sweeteners, and definitely no shortcuts. Including flavours such as Apple & Rhubarb, Brilliant Beetroot, and Apple & Ginger. There is also Cloudy Apple, Pressed Tomato, Squeezed Orange Juice, and Apple & Elderflower. Furthermore, the Pressed Fruit Juice range from Cawston Press is the freshest way to kick start the day. Available to purchase across major supermarkets, Priced from £2.50 each. See Cawston Press for more info.

Dr Jackson’s, Relax Tea

A calming, caffeine-free tea blend with natural ingredients known to bring a feeling of ease and tranquillity into your day or to promote a restful night’s sleep. This soothing and relaxing organic herbal tea blend is a time-honoured German pharmacopoeia recipe. Includes Valerian Root, Orange Rind, Passionflower, and Peppermint Leaf. Each teabag is 100% biodegradable. Priced at £22 (21 x teabags) from Dr Jackson Skincare.

Talonmore, Non-alcoholic Spirit

Inspired by the versatility of Edinburgh’s historic charm, natural surroundings and unique festival spirit, Talonmore is a blend of complex and fiery flavours. Using a mix of rooted and plant-based ingredients, and brewed with Scottish water Talonmore 0% ABV can be used for non-alcoholic cocktails and beverages. Priced at £25 from Talonmore Drinks.

Whitebox Cocktails, Whisky Highball with Peach & Tea

Born in Scotland, perfected in Japan, the Whisky Highball is a classic cocktail. It has been expertly revamped by the award-winning team of bartenders behind Whitebox Cocktails. To create this bold and refreshing drink, the Whitebox team first blend their own whisky using 100% malted barley from the Highland region, before enhancing the flavour with a touch of peach and tea to add a fine crisp finish. Ready to drink in a can, priced at £5.50 per can, or £60 (12 x 330ml cans) from Whitebox Cocktails and independent bottle shops.

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City breaks

Dine like royalty at 1932 Restaurant, Raffles Grand Hotel d’Angkor

If you want to dine like Khmer kings and queens in Cambodia, there are only two establishments in the country that offer such cuisine. One is at 1932 Restaurant, Raffles Grand Hotel d’Angkor. The other is at their sister hotel in Phnom Penh. The recipes have been passed on by royal decree from the king’s kitchen directly to both hotels. You might wonder why the restaurant is named ‘1932’. It was the year this fabulous hotel opened in Cambodia and has been the place to see and be seen in Siem Reap ever since.

There is a timeless elegance to the design of the restaurant. Ceiling fans and rattan chairs are synonymous with the Indochina region. There are gentle hints of the local culture from the ornate metal holder for the glasses to the elegant lotus flowers that adorn every table. The dining space is welcoming, understated and refined.

The menu is a joyous exploration of Khmer cuisine. It’s generally regarded as subtler than Thai cuisine. The flavours are vibrant without ever being overpowering. The culinary team has developed a menu that adapts traditional Khmer recipes for the modern palate. The presentation of their dishes are as immaculate as the King’s royal palace gardens in Phnom Penh.

Signature dishes include their Chay Yor Bampong which is a deconstructed take on the humble spring rolls. The exciting flavours will dance on your taste buds with a spicy plum sauce as well as a chilli sauce. We opted for an authentic local classic in the form of sweet pomelo salad with fresh water prawn and smoked Kes fish. It had a fine balance between sweet and savoury flavours. The fine seafood is sourced locally from the Mekong and Tonlé Sap River regions. For their fragrant herbs and spices, they have their hotel gardens to help minimise the carbon footprint.

The main course was in the form of soft like butter, braised Wagyu beef cheeks with ma-om infusion (an aromatic local herb), quail egg, green tomato puree and baby carrots. Beef dishes are surprisingly popular in Khmer cuisine but sometimes the quality of the meat can be variable. That is most definitely not the case with the premium Wagyu on offer at 1932 restaurant. They have carefully crafted vegetarian options too like their crusted tofu with slow-cooked sweet potato, French beans and melon along with Som Lor Kari & coconut foam. It has a gentle heat along with a moreish sweetness.

They can offer a Royal Khmer cuisine tasting menu at USD 70 per person or a signature tasting menu at USD 62 per person. They also offer wine pairings along with your meal courtesy of their talented sommelier, Ms Sum Socheata. I am often dubious about wine pairings along with Asian food, but she delivers on the wine suggestions. Often, it is contrasting flavours that help to bring out the complexities of a dish. Her Charles Mignon Premium Reserve Brut pairing with their dessert course is both bold and innovative.

The freshness of the Champagne helped to bring out the fruitiness of the signature pumpkin custard tart dessert. It was also served with mango salsa, hand-grated coconut and pandan sauce. If you ever wanted to have a taste of Cambodia on a plate, this was it. A refreshing, light dessert to end a truly magnificent feast.

The Elephant Bar nearby is a great way to enjoy an aperitif or a digestif pre or post-dinner. They have their famous version of the Singapore Sling, the Grand Hotel d’Angkor Sling which utilises galangal and ginger. The hotel also has a luxury array of boutique shops as well as occasional exhibitions like the “When the Buddha smiles” during our visit. Make sure you allocate plenty of time when you plan your Khmer feast at the wonderful 1932 restaurant.

1932

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Food & Drink

The Seafood Specialists

Wright Brothers are synonymous with seafood, what these guys don’t know isn’t worth knowing so when I was invited to a behind-the-scenes peek at their Billingsgate market operation and an opportunity to chat to founders Ben and Robin, I jumped at the chance.

Ben and Robin started Wright Brothers 20 years ago with a passion to spread their love of oysters and seafood. From 2002 to 2022, the business has grown quickly, and they are now the leading seafood supplier in the UK. Starting with wholesale then restaurants and oyster farming, they have devoted the past two decades building a recognised and reliable brand. Alongside their three London restaurants, they supply over 500 restaurants around the UK including Michelin starred chefs.

The set up at Billingsgate is run with military precision. After the catch arrives at midnight, straight off the boats at Brixham, the team are tasked with prepping, packing and getting it out the door all by 6am. During this period they can process up to £100,00 worth of seafood. Their clients include Gordan Ramsey, The Ivy, J Sheekey and Fortnum and Mason. Ben explains that all the fish is cut to suit the customer. Head of Production, Joe Palmer is a fish slicing ninja, responsible for making sure there’s no waste and the fish is accurately cut. There’s also a ‘watchlist’ to ensure everything that leaves the market is of the highest quality. When it comes to sourcing and sustainability, they are constantly reviewing their policy and procedures. The coastal team works with smaller boats that use the most sustainable catch methods, these include pot-caught crab and line-caught wild sea bass and for every lobster sold they donate to the National Lobster Hatchery in Padstow.

Naturally they supply their own restaurants so after a couple of hours in Billingsgate we catch a boat down the Thames to the Battersea restaurant. On the boat Robin explains how they had to switch things up during covid and while restaurants were closed they got creative and started going direct to consumers with bespoke fish boxes that are delivered straight to the customers door. It quickly caught on and this side of the business has continued to grow. The brothers (in-law) are always innovating and have recently collaborated with Japanese chef, Yuki Gomi to create a Let’s Roll Sushi kit, which includes all the essentials required to make high quality sushi at home.

Both Ben and Robin are keen to smash the myth that fish is tricky to cook or must be part of an elaborate dish. They want to take the fear out of cooking seafood, Robin tells me that ‘simplicity is key’ and their website is a great source of inspiration and recipes.

At the restaurant the team bring over a selection of oysters to try. I’m slightly indifferent when it comes to oysters, I don’t dislike them but I’m not a big fan, I don’t get the hype. For some reason they always make me feel like I am slurping the sea. Ben encourages me to try the Ostra Regal explaining they are best served with a squeeze of lemon and that throwing it back isn’t the way to do it, instead he recommends chewing it a couple of times. He’s right, it completely changes the taste of this divisive aphrodisiac. The waiter brings across one of the best Bloody Mary’s I’ve tasted and when he proffers another rock I don’t shy away. If shucking oysters isn’t your thing then the extensive menu at Wright Bros serves a combination of seafood staples like fish pie as well as share plates and simple pan-seared fish. They also have a cracking breakfast menu that includes a fabulous Lobster Benedict.

A visit to a Wright Bros restaurant is a must for seafood lovers, their combined knowledge, passion and 20 years’ experience is what makes them the top of their game.

To book a table at one of their restaurants or for more information on their Let’s Roll Sushi Kit visit thewrightbrothers.co.uk

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The Rise of Meal Replacements: A Look at the Most Popular Options

Getting in shape is not always straightforward. People have turned to diets or dubious weight loss plans because of the hectic pace of modern life.

In recent years, meal replacements have grown in popularity as more people look for quick and convenient ways to meet their nutritional needs. These items are a full-fledged replacement for a typical meal, offering all the essential nutrients in a single serving.

In this blog, we will discuss some of the popular meal replacement options available for you.

Talking About Meal Replacement

A food item known as a meal replacement is created to offer all the essential vitamins, minerals, and nutrients that one would get from a balanced meal.

Typically, meal replacements come in the form of shakes, bars, or powders that can be dissolved in liquids like water or other drinks. People who are busy and don’t have time to prepare a full meal or those trying to control their calorie intake frequently use them as a convenient and time-saving option.

Advantages

  • Provide a balanced diet of essential nutrients, vitamins, and minerals
  • Help with weight management
  • Less expensive than fast food
  • It may provide an energy boost
  • It may offer more fiber than most meals
  • It can be tailored to fit special diets such as vegetarian and vegan diets

Disadvantages

  • Lacks the natural vitamins, minerals, and proteins required to support the body and mind, making it less nutrient-dense than balanced, healthy meals
  • Can’t offer your body all the antioxidants it needs
  • The long-term sustainability of this diet is in doubt. Instead of using replacement meals, the most effective diets are balanced with a variety of natural whole foods
  • Few replacement meal plans accommodate special dietary requirements, such as coeliac disease.
  • You run the risk of gaining weight once you stop the meal replacement plan.

Meal Replacement Diet: Does It Work?

The effectiveness of meal replacement diets for weight loss varies from person to person. An eating plan that substitutes shakes or bars for one or more meals per day is known as a meal replacement diet.

People may be able to lower their daily caloric intake and lose weight with this kind of diet. Meal replacement programs may not work for everyone, and if the diet is not properly balanced concerning other food groups, people may experience health risks.

Furthermore, a meal replacement diet may not result in long-term weight loss. A healthcare professional should be consulted before beginning a meal replacement plan.

Meal Replacements Options Available

Options for meal replacements are becoming widespread in today’s world. Products for meal replacements are available online, in supermarkets, and in health food stores.

Typical meal options include the following:

  1. Meal Replacement Bars:

Meal replacement bars are convenient and easy-to-eat snack bars designed to provide a balanced meal replacement in place of traditional meals. Many bars are fortified with essential vitamins and minerals and provide a range of flavors and textures to suit individual tastes.

Advantages

  • Easy way to get a nutritious meal on the go
  • A balanced combination of vitamins and minerals
  • Delicious flavors and textures
  • Affordable

Disadvantages

  • Not as filling as a complete meal
  • Contain added sugar, preservatives, and artificial ingredients
  • Higher in calories than a regular meal
  • Not suitable for those with allergies or any dietary restrictions

  1. Meal Replacements Shakes

Meal replacement shakes are a type of beverage that is intended to replace a traditional meal. They are typically made with a combination of protein, carbohydrates, fats, vitamins, minerals, and other essential nutrients.

Advantages:

  • Provide a convenient and easy way to get nutrition from a meal without cooking it.
  • Portable and easy to store.
  • Help in controlling and managing calorie intake.
  • Provide a convenient source of nutrition when time is limited.

Disadvantages:

  • It contains added sugars, artificial sweeteners, and other additives
  • Need more variety and the pleasure of preparing and eating authentic meals
  • It does not provide enough fiber
  • Expensive

  1. Plant-Based Meal Replacement

A complete and balanced meal in a convenient, ready-to-eat form is what is referred to as a plant-based meal replacement. A combination of plant proteins, carbohydrates, fats, vitamins, and minerals can be found in these products. These also offer a meal that is calorie-restrained and nutritionally complete.

Plant-based meal replacements like Kachava and Huel offer a complete and balanced meal in a handy, ready-to-eat package. These products contain a variety of plant proteins, carbs, fats, vitamins, and minerals, providing a calorie-restricted and nutritionally balanced meal.

Read more: Kachava vs Huel

Both Kachava and Huel come in a number of formats, such as shakes, bars, and pouches, making them quick, satisfying, and inexpensive alternatives to meet daily nutritional demands. These items often contain oats, tofu, beans, lentils, nuts, seeds, quinoa, whole grain bread, fruits and vegetables, nutritional yeast, and plant-based milk and yoghurt.

The simplicity and ease of preparation of Kachava and Huel, as well as their vegan-friendliness, low calorie content, affordability, portability, and stable shelf life, are all advantages.

A plant-based meal replacement can be used in place of a regular meal and come in a variety of forms, including shakes, bars, and pouches. They are quick, filling, and reasonably priced ways to meet daily dietary needs.

Foods Included

  • Oats
  • Tofu
  • Beans
  • Lentils
  • Nuts
  • Seeds
  • Quinoa
  • Whole grain bread
  • Fruits
  • Vegetables
  • Nutritional yeast
  • Plant-based milk and yogurt

Advantages

  • Convenient and easy to prepare
  • Nutritionally complete
  • Vegan-friendly
  • Low calorie
  • Affordable
  • Portable
  • Stable shelf life

Disadvantages

  • Contains added sugar or artificial ingredients
  • Low in vitamins and minerals
  • Some formulations may have a high sodium content
  • Not suitable for those with allergies or any other dietary restrictions

  1. Low-Carb Meal Replacement

A food or beverage intended to replace a meal and is low in carbohydrates while still providing a balanced and nutritious meal is known as a low-carb meal replacement. People who are on a low-carb diet or trying to control their blood sugar levels frequently use these products.

Foods Included:

  • Protein powders
  • Nuts and seeds
  • Coconut or almond milk
  • Avocado
  • Low-carb vegetables
  • Healthy fats, such as olive oil, butter, or coconut oil
  • Egg whites
  • Greek yogurt
  • Protein bars

Advantages

  • Reduces time and effort required to prepare meals
  • Help to reduce overall calorie and carbohydrate intake
  • Convenient for those following a low-carbohydrate diet
  • Help to reduce cravings
  • Promotes weight loss

Disadvantage

  • Limited variety of flavors and products are available
  • Expensive compared to traditional meals
  • Not all meal replacements are nutritionally balanced, so reading labels carefully is essential
  • Not suitable for those with food allergies or intolerances.

  1. Gluten-Free Meal Replacement

A gluten-free meal replacement is a meal replacement that does not contain gluten. Gluten is a protein found in grains such as wheat, barley, and rye that can cause health issues in people who have gluten sensitivity, celiac disease, or a wheat allergy.

Gluten-free meal replacements can be a convenient option for people who avoid gluten for medical or personal reasons. These products are made with alternative carbohydrate and protein sources. They may also include additional ingredients that provide essential nutrients such as vitamins and minerals.

Foods Included

  • Tofu
  • Quinoa
  • Buckwheat
  • Millet
  • Rice
  • Nut and seed butter
  • Oats labeled as gluten-free
  • Legumes
  • Soy, almond, and other non-dairy milk
  • Vegetables
  • Fruit
  • Nuts and seeds
  • Gluten-free grains, such as amaranth, teff, and sorghum

Advantages

  • A great choice for individuals who are sensitive to gluten or have celiac disease
  • Many gluten-free meal replacement options are fortified with vitamins and minerals
  • Some brands offer high-protein options for athletes
  • Gluten-free meal replacements can help with weight management as they are low in calories
  • They are often convenient and quick to prepare.

Disadvantages

  • Gluten-free meal replacements can be more expensive than regular meal replacements.
  • They don’t have as many flavors as regular meal replacements.
  • Some gluten-free meal replacements are high in sugar and sodium.
  • Contains artificial sweeteners, preservatives, or other additives.
  • Gluten-free meal replacements could fail to offer adequate nutrition for those attempting to gain muscle mass.

Final Words

Meal replacements can be a quick and easy way to get the nutrients you need when you’re on the go. However, as with any diet, it is critical to conduct research and understand the benefits and drawbacks of meal replacements before committing to them.

It is also critical to consult with a healthcare professional before embarking on a meal replacement plan to ensure that any health risks are addressed.

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Alex Webb on Park Lane

‘Alex Webb on Park Lane’ –  it’s a punchy title and with it, brings some high expectations. Park Lane is one of those place names that has a bit of a rep. I fondly remember childhood games of Monopoly, squirming as other players rolled their dice and moved their counters over the hallowed inky blue square, praying they didn’t snap it up before I got a chance. It was card most desirable, along with its Mayfair counterpart. Once I moved to London I got to see these allusive property squares come to life, visiting the big Topshop on Oxford St, university on Regent’s St, train journeys into Kings Cross but I never  really ventured to Park Lane. I was aware of it but the student loan wouldn’t quite stretch for that sort of outing. Flanked with super cars and luxury hotels, this was no place for a pov’ stricken first year. As I entered the next chapter of my London life, the working years, the W1 postcode continued to elude me as I made my home in South East London.. That dark blue area felt like a different country to me and I was fine with that.

Hopping off the tube at Hyde Park Corner, I almost went to grab my passport rather than my card to tap out. So used to navigating multiple tube exits and warrens like the back of my hand, I suddenly found myself having to consult (dare I even admit it) the signposts. Feeling like a tourist, I followed my subway exit and found myself propelled into a part of London totally alien to me. Face to face with the statue of the Duke of Wellington, I was a teenager again – wide eyed and full of wonder at this new city.

Crossing the road to The Intercontinental, the hotel housing Alex Webb and his brigade, those childhood thoughts came flooding back, “this is the fanciest place on the board”. But it wasn’t. And not in a bad way. A restaurant that could so easily fall into the categories of stuffy, posh, austere was anything but – it is relaxed, welcoming and friendly. Alex is an Essex lad at heart, a firm favourite on BBC’s Masterchef (he won me over when he filled a party popper with passion fruit powder as part of his final dish which earned him the crown), you can feel his exuberance fill the restaurant before you even set eyes on the food. As Essex meets Mayfair, warmth meets formality and blends in a perfect marriage.

Alex has had as much input into the restaurant interiors as he has to the menu and I wonder if he also harked back to memories of that board game when designing it, perhaps with a knowing smile that he has won the game. Inky blue walls decorated with quirky art including hand drawn images of him and his Masterchef trophy, peacock taxidermy (99% sure these are fake but didn’t like to ask) and blue leather menus. There is a subtle theme here and I am into it. The colour palette matches perfectly with mid century armchairs and brushed brass accents and almost in a continuation of the interiors, the colourscape bleeds out of the restaurant, through the large gallery style window and into the inky blue London night. In creating this seamless bleed of colour the space is transformed into an almost cocoon like state.

Taking our welcome glass of Hattingley Valley, an elegant UK sparking wine – Alex’s menu champions seasonal, British produce – we enjoyed our fizz at the contemporary bar space overlooking a bustling Park Lane. As black cabs and red buses whizzed past in a technicolor blur, we could have been looking onto an early noughties music video, lucky for us, no wind machines in sight as we retreated inward and took out seats in the cosy corner of the restaurant.

The menu proudly utilises ingredients and inspiration from ‘land, sea and tree’ and Alex sets the bar high with his first demonstration of this – his very theatrical canapes. I believe there is a time and place for gastronomic theatrics and this was one of them. Having my whistle whet by the aforementioned party popper, I was excited to see what tricks would be served up in his own house. Paying homage to each theme, we oohed and ahhed as our black garlic tuiles shaped into dainty branches balanced on an actual branch, the black bomber cheese tarts (which may I add, I haven’t stopped dreaming about since devouring) came in a presentation box laced with moss and our squid ink crackers, topped with fresh crab adorned a pile of pebbles, of course, all being surrounded by a swirling, mystical dry ice. Another clever move by Chef Webb, bringing a dash of magic to the table at first chance and making his diners eek and squeak like big kids, wrapping them in a layer of warmth and nostalgia.

So spoilt for choice with the menu on offer, my dining partner and I had to share three starters and we only stopped at two mains because we were both wearing very unforgiving trousers. Plates of beef carpaccio topped with pickled shimeji, pine nut puree and truffle; tuna tartare embellished with a citrus salad and avocado puree; lobster toast with black sesame and sweet chilli (insert drooling emoji here) were placed before us. We descended on our banquet with grunts and moans only ever used for food of the highest standard. Our conversation had been paused and instead we communicated with wide eyes of merriment and glee. Cutlery left untouched, we used our freshly baked bread to mop up sauces and butters, we checked no one was watching as we padded our fingertips into any crumb left behind.

Our mains were as beautiful as they were delicious. The lamb rump served with sweetbreads, lamb bacon and lamb jus was balanced perfectly with a romanesco and red pepper gel that danced across the plate – literally, well not literally but the record player trick had certainly been used resulting in a bright red spiral across the stark white plate ensuring we were eating with our eyes as well as our mouths. Atlantic sea cod with sea herbs, pickled onion, crispy potatoes and finished with a champagne sauce was one of the most elegant dishes I have had the pleasure of wrapping my chops around in quite some time and yet still, Alex doesn’t let go of his fun touches as Jemima, perhaps the best server in W1, arrived at the table with a bowl of crispy potatoes that looked sort of like green rice crispies, and there we were again, transported back to our childhood. Sides of slow cooked butter and thyme potatoes loaded with parmesan and grilled hispi cabbage drenched in blue cheese sauce and bacon are reason enough to pay this place a visit.

A pre dessert of Espresso Martini soft serve sitting proudly in mini ice cream cones was one of the highlights of the evening. A perfect bite to transition us from the savoury portion of the evening into the sweet. Creamy, rich espresso doused in a luxurious caramel, this morsel of a dish moves you through the years – the excitement of being handed a Mr Whippy from the ice cream van as a child, the buzz of an espresso martini in later years. This was Chef Webb on a plate… well, in a cone.

To complete the evening, we had to admit defeat and share one dessert and so on Jemima and chef’s recommendation we were presented with a dark chocolate sphere with praline & feuilletine and orange gel. I am not usually a chocolate kind of girl but perhaps Alex had succeeded in pulling out my inner child because this I devoured. And I know it’s been done to death but I still get off on that first crack of the bowl of the spoon hitting the sphere, I like an interactive pud, what can I say. The combination of the orange gel, the snap of the chocolate, the roundness of things on the plate, I was eating a very grown up jaffa cake and I was very happy in doing so.

Alex Webb has done what many have strived to do. He has set up shop in one of the most prestigious locations in the city and he has done so in a fun and comfortable manner. He has blended a formal dining experience with a relaxed atmosphere, layering his menu with nostalgia and memories and in doing so, takes his diners on a journey not just gastronomically but personally. For a fine dining experience in the heart of London, loaded with personality and humanity – I could not recommend Alex Webb on Park Lane enough. My only regret being I didn’t have time to visit his sweet shop – guess I’ll just have to go back.

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The Best Sunday Roasts in London

Few things are more beloved than a Sunday roast. It’s the perfect way to round off a lazy Sunday with friends and family. With a plethora of options, finding the perfect spot for your Sunday roast can be a minefield. House of Coco have done all the work for you and we are sharing our top picks for a roast in London, to help you find your perfect match.

PARAKEET

Parakeet

A Sunday Roast that features a live fire grill as part of its repertoire is sure to grab attention. Former head Chef of Brat, Ben Allen knows that and he’s brought his smoky magic to The Parakeet in Camden to deliver an audaciously brilliant Sunday dining experience. The first thing you notice before you even sit down is the stunning decor at Parakeet starting with an impressive pub with dark furnishings and a massive bar that runs down the length of it. Then there’s the enticing heavy velvet curtain that sweeps open to reveal the expansive wood panelled  dining room replete with a semi-open kitchen where the chef skifully chars, roasts and grills over a live fire grill.

You know you’re in for a treat when you look at the menu which has a focus on British dishes and produce harvested at their seasonal height.  Before tucking into the food, in addition to an extensive wine list, you have the choice of imbibing a negroni, paloma, bloody Mary or a  blood orange spritz for those who are tee total.

An impressive selection of small sharing  plates kicks things off. The potato bread arrives at your table warm and spongy with aromatic smoked butter on the side that melts as soon as you slather it across the bread. The cordial olives are fresh and make a great accompaniment to the bread.  Then there’s the oysters with red apple, pickled kohlrabi and chilli that have delicate sweetness to them and  will melt in your mouth.  The starter menu is a real fish lovers delight – with the grilled prawns and brown butter dripping in garlicky deliciousness maintaining the strong seafood theme.

The mains take things up a notch.  There is a choice of lamb, hay smoked roast chicken, roast beef and celeriac wellington to choose from. All come with all the trimmings: spring greens, roast pink fir potatoes, seasonal root veg, Yorkshire pudding, and carrot and swede puree. The lamb is succulent, perfectly pink and revels in the smoky flavours that envelope it. The beef comes an impressive 2nd after the lamb as a choice of dish, delivering on flavour in bucketloads. Uniquely, Parakeet also has sea bream to share as part of the Sunday Roast offering, a freshly cooked and beautifully charred hunk of fish that you will remember for a long time after you’ve visited Parakeet.  The leek gratin with its creamy deliciousness adds a wonderful richness to the whole affair.

The glutton in you will not be able to resist the pudding menu.  The tangy Kalamanso sorbet is the tangy palette cleanser that you’ll probably fancy  after an indulgent main course but its the sticky toffee pudding that you’ll want to write home about- it’s a steamy, sticky generous wedge of happiness that you’ll somehow manage to squeeze in before you head home feeling about half a stone heavier and most definitely 100% satisfied. 

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Kudu Grill

If you’re looking to mix up your Sunday roast then head to Kudu Grill for a South African twist on the Great British classic. As the door pings open a heartwarming scene of deep greens, wood paneling and exposed brick welcomes you in. It’s a lively hubbub of conviviality and there’s barely a table free in sight, testament to the venue’s immense popularity. The Kudu Grill experience is centred on a traditional South African barbeque, also known as a braai where everything is cooked on open flames.

Kalahari spiced biltong feels like the appropriate starter to this unique experience and the flavorsome grilled potato bread with lardo and garlic is the reason tear and share was invented. You can literally taste the spirit of South Africa in the Grilled prawns drenched in peri peri sauce.

Then it’s onto the roast itself. On a sizzling hot braai where everything is fire roasted to perfection, slabs of beef are beautifully charred and served alongside South African inspired accompaniments in all their smoky glory. Yorkshire puddings are swapped for sweetcorn bread, roast potatoes substituted for fluffy fingerling potatoes in this stunning Sunday Roast mash up. Grilled carrots, broccoli and sweet fondant shallots complete the plate, with a smoked thyme jus replacing traditional gravy.

Pudding is equally delightful. The delectable, MelkTurt choux bun with candied kumqats and jasmine ice cream is the perfect round up to a Sunday Roast that you won’t be forgetting about any time soon
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The Coachmakers Arms

Situated in the heart of Marylebone, The Coachmakers Arms offers a luxurious space in their upstairs dining room to enjoy a Sunday lunch. Undoubtedly an elite strain of pub, the Coachmakers Arms Sunday lunch is as impressive as you’d imagine. The menu covers everything from devilled eggs with exmoor caviar, to breaded scallops and duck liver parfait as starters.

Lunch sees punters given a choice between elevated mains such as grilled monkfish tail with Shellfish sauce and salt baked celeriac with truffle aioli. But It’s the stellar Sunday Roast that makes it a destination for foodies. Go classic with the roasted angus beef rump with horseradish and creme fraiche or the roasted leg of lamb with fresh mint sauce. Accompanying your perfectly pink meat is a crunchy Yorkshire pudding, horseradish, crispy roasties, red cabbage, honey mustard carrots and parsnips, buttered greens and and winter squash and lashings of gravy. There’s also an “all in” option for the famished (or the indecisive) with the mixed roast which includes Pork, Lamb And Beef.

Make a full feast of it and stretch your stomach one final degree for the signature apple, plum and oat crumble served with piping hot vanilla custard

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The Cadogan Arms

There are few things that are as quintessentially British as a dog friendly pub with a roaring fire and killer Sunday Roast. The Cadogan Arms is the Sunday snuggle fest that delivers all this and so much more. With Two-Michelin Star Chef, James Knappett purveying a modern menu of simply prepared seasonal dishes that confidently straddle comfort and class, it’s not hard to see why The Cadogan Arms continues to cement its 200 year reputation as a much loved Chelsea institution.

A formidable culinary harbour, The Cadogan Arms has an impressively curated gourmet Sunday roast menu that includes delectable dishes such as Longhorn Rump served with bone marrow sauce and horseradish cream, or the popular half Herb-Fed Chicken served with brioche and truffle stuffing.

All of this can be enjoyed in the opulent dining room perched on their comfy velvet seats surrounded by striking wall art and beautiful flower displays. Best of all, the food offering adapts as the months unfold and from October the pub menu continues to be a celebration of seasonal British fare with the popular roast leg of lamb served with crispy garlic and boulangère potatoes making an appearance. Each dish is served with butter glazed vegetables, roast potatoes, and Yorkshire puddings. For bigger groups, The Cadogan Arms Offers winsome Sunday Sharer Boards for a minimum of 3 people which includes a selection of their best roast meats with all the trimmings.

The dessert list is full of tempting choices including the hearty Rhubarb and Blood Orange Trifle, and Sticky toffee pudding but the show stopper is the Chocolate Tart served with shortbread, hazelnut and buttermilk ice cream.

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Macellaio

If you like your Sunday lunch big and bold, and slightly left of center then Macellaio with its 6 london outposts serving their Italian inspired Sunday roast with all the trimmings is sure to impress. Visit the Store Street branch with its marvellous, slightly scuffed and unstudied charm that runs through the rustic industrial chic aesthetic, glossy tiles, corrugated steel features and walls that are warmly festooned with Fiat related paraphernalia.

The menu kicks off with a selection of Italian influences for starters. Go for the 24th month aged San Daniele charcuterie and Aoulian Buratta served with a bountiful basket of thick fluffy garlic bread coated with lashings of garlic infused olive oil. Be careful not to fill up too much on starters as you’ll need plenty of space for the main event.

The kitchen at Macellaio comes up trumps serving a big hearted, British Sunday roast that has been given the Piedmontese treatment . A hunk of Italian Fassone beef, aged to purplish splendour is served lightly charred on the outside and a juicy shade of pink on the inside. It’s topside of beef that is as rich in flavor and as sumptuously juicy as you could ever imagine it could be. The presence of all the traditional trimmings is what grounds it in the tradition of British Sunday Roast. Crispy little roast potatoes scented with garlic and rosemary, parsnips, roast carrots, savoy cabbage, brussel sprouts and lashings of gravy complete what is a plateful of deliciousness. The Yorkshire pudding is enormous and threatens to eat you before you eat it.

If after all that, sweet temptation beckons, you can sate your cravings with the superb basil infused panna cotta with meringue, its creamy rich and gloriously moreish. Or for something more traditional, finish your dinding experience with the dense and creamy homemade gelato.

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Wiltons: the most famous restaurant in London you’ve probably never heard of

Rules is generally regarded as the oldest restaurant in London and a popular dining spot for eager tourists seeking the silver service they might assume everyone enjoys in the UK from watching shows like Downton Abbey. However, local Londoners who are food connoisseurs know if they want a truly traditional restaurant that has been charming diners since 1742, they need to head to Wiltons.

Celebrities and commoners alike have passed through the famous doors of Wiltons for centuries enjoying their celebrated oysters, wild fish, and game. During our lunch, Lord Heseltine was sitting quietly in a discrete corner and there is no doubt, the establishment likes to dine here because the only journalists/photographers they will see are restaurant reviewers like myself.

You can sing the praises of every dish on their menu, such is the endurability of their classics. Their Dover sole is widely regarded as the best in town whether it is grilled, in goujons or à la ­meunière. It is all carefully deboned for you and easily their most popular dish on the menu; they serve about 200 each week. Even if you are not normally a fan of fish skin like myself, you will be readily devouring this given how well-flavoured it is and adds a slightly crunchier texture to the dish.

Remember to also ask for their daily specials from the carving trolley; you can count the number of restaurants in London that still offer a carving trolley on one hand. They offer this Monday – Friday lunchtimes as well as most evenings. During, our Tuesday lunch visit, we tried an extremely well-executed rack of free-range Blythburgh pork with crackling and apple sauce. The meat was superbly tender whilst the crackling was suitably crunchy; you normally get one or the other but rarely both.

It’s great to see how Daniel Kent, the head chef of Wiltons supports smaller, independent producers that value quality and things like animal welfare before profits. For example, Blythburgh pigs are genuinely reared free-range (only 3% in the UK are reared in this way). The smoked salmon I tried was from Secret Smokehouse and ‘London-cured’; they only work with the most renowned Scottish sustainable producers and are always RSPCA high welfare certified. They never use frozen fish, sugar, colouring agents, etc. Their ethos might be to use high-quality ingredients that are simply prepared but the presentation is always impeccable. A case in point is their dressed crab which has the individual parts carefully separated from the white meat to the mustard of the crab. You will struggle to find a better-presented dressed crab anywhere else in London.

Desserts are not an afterthought at Wilton’s and not-to-be-missed. I’ve never rated bread and butter pudding with custard as often I find the dish quite dense and heavy but Daniel’s version is soft and sponge-like, readily soaking up the custard goodness. And their chocolate fondant is an undeniable classic with rich aromas due to the fact they’ve used high-quality 70% Amedei chocolate and there is a pleasing textural variety with the addition of peanuts. I suspect Wiltons has one of the highest returning customer ratios in London and it’s not hard to see why based on all the fantastic food we tried.

www.wiltons.co.uk

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What can you expect at a food fair?

A food fair is an event that brings people and cuisines from all over the world. You can participate in various activities such as trying new and diverse foods from different vendors, purchasing unique and gourmet food items, attending cooking demonstrations, interacting with food industry experts, discovering new trends in the food industry, and participating in food-related contests and games. You may also have the opportunity to enjoy live music, meet local chefs, and participate in other fun and educational food-related events.

Interacting with Local Vendors

Interacting with local vendors at a food fair is a great way to discover new and unique food products, learn about the history and story behind each vendor, and taste samples of their offerings. You can ask questions about the ingredients, cooking methods and special techniques used to prepare the food. You may also have the opportunity to purchase products directly from the vendors, either to enjoy on-site or to take home as a souvenir. Interacting with local vendors is a great way to support small businesses and learn about the food culture of the local community.

Shopping Opportunities

This can include purchasing food items such as gourmet condiments, specialty cheeses, exotic spices, handcrafted baked goods, artisanal chocolates and more. You can also find unique kitchen tools and accessories, tableware and other food-related merchandise. The vendors often offer products not commonly found in grocery stores, making it a great opportunity to discover new and interesting food items. 

Variety of Foods and Drinks

At a food fair, you can taste various dishes, from traditional comfort foods to exotic and innovative cuisine. There are also opportunities to sample drinks such as specialty coffee, tea, wine and craft beer. This is an excellent opportunity to try new foods and drinks that you may not have tried before and discover new favorites. Whether you have specific dietary restrictions or prefer a particular cuisine, there is something for everyone.

Attending such events can provide numerous benefits including:

❖ You can sample various dishes from local and international vendors, allowing you to try new and unique foods that you may not have had the chance to try before

❖ Many vendors are local small businesses, and you are contributing to the local economy by supporting them

❖ You can learn about the history and culture behind different foods and cuisines and discover new and innovative food trends

❖ You can meet and interact with other food enthusiasts, chefs and industry experts, creating new connections and expanding your network

❖ It can be a fun and entertaining event, offering live music, cooking demonstrations, food-related contests and games, and other activities

❖ You can purchase food items, kitchen tools and accessories, and other food-related merchandise in one place, making it a convenient shopping experience

Tips for Enjoying Your Visit

➔ Research the vendors and events beforehand to make the most of your experience.

➔ The event can be crowded, so wear comfortable clothing that allows easy movement.

➔ Some vendors may only accept cash, so bringing some with you is a good idea.

➔ With all the tasting and sampling, be sure to drink plenty of water to stay hydrated.

➔ There will be a lot of food and drinks to try, so pace yourself.

➔ You can bring a tote or backpack to carry your purchases and any leftovers or samples.

➔ Relax, have fun and enjoy the experience!

In conclusion, these events celebrate food and culture that offers a unique and exciting experience. Attendees can try new and diverse foods, purchase unique and gourmet food items, attend cooking demonstrations, interact with food industry experts, discover new trends in the food culture, and participate in food-related contests and games. By attending a food dair, you can support local businesses, learn about food culture, network with other food enthusiasts, and have a fun and entertaining time. With some planning and tips for enjoying the experience, you can make the most of your time and create lasting memories.

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Pizza on the Square: Leading bar group bring award winning drinks and pizza perfection to Malton this month!

When it comes to relationships, we just want to find someone who looks at us the same way we look at pizza. Talking of which, Pizza on the Square by SALT opens this month and we can wait to go and demolish every single pizza on their menu.

The historic North Yorkshire town of Malton is gearing up to unveil this brand-new bar, complete with casual dining, in one of its most iconic buildings in the grade II listed Old Town Hall building previously occupied by Stew & Oyster

The Ossett Brewery Group behind the growing SALT brand recently acquired all Stew &Oyster sites and has been transforming them to fit their distinctive aesthetic. Malton is the venue to receive the SALT treatment, hot on the heels of their Oakwood venue.

Malton is often referred to as the food capital of Yorkshire thanks to its reputation as a food producer as well as its weekly and monthly market days. Pizza on the Square is expected to breathe new life into the already vibrant town, which is home to several notable pubs, bar and restaurants.

25th anniversary

News of the brand-new venue comes in a year when Ossett Brewery celebrates its 25th anniversary. The group also owns a portfolio of successful pubs and bars, including Archie’s Bar & Kitchen in central Leeds, The Riverhead in Marsden, The Flowerpot in Mirfield and over twenty-five more established venues. The bar will feature a fresh contemporary interior design, providing the perfect setting for a date night or an evening with friends.

Pizza lovers

Pizza lovers will rejoice, as this will be the brand’s first northern bar to incorporate a secret signature sourdough recipe that has gone down a storm in SALT’s two London venues (Deptford and Woolwich).

Pizza on the Square’s trademark dough is crafted in-house every day and proven for a minimum of 48 hours before it reaches your table. The result is the perfect crust, loaded with the finest ingredients for your eating pleasure with Vegetarian options also available.

The pizza menu will be complemented with a selection of Italian-style sandwiches, sides, cakes and brownies. Both table bookings and walk-ins are welcome, whilst a private area is also available for private events and special occasions.

Guests will be able to enjoy all of SALT’s core range, including Jute Session IPA and their clean and crisp pale – Loom, as well as regularly rotating Guest lines. Four cask ales will be on offer, including Ossett Brewery’s very own Yorkshire Blonde and White Rat, and two rotating guest ales.

Five international lagers and ciders will also be on offer, as well as 10 perfectly mixed cocktails courtesy of SALT’s expert bar team. 2 for £12 cocktails will be available all day every day.

Along with an extensive range of international gins, spirits and artisan wines, as well as fresh coffee for those looking to get their daily caffeine fix.

Rich history

Regular events at Pizza on the Square will include quiz night every Tuesday and live music on Friday and Saturday evenings from 20:30.

Pizza on the Square Malton Bar Manager Aaron Yates had this to say ahead of the launch:

‘’Malton has such a rich history and given its reputation as Yorkshire’s foodie capital, we’re thrilled to bring Pizza on the Square into the mix. On top of an unrivalled selection of locally brewed lagers and ales, guests can expect exceptional pizzas thanks to our tried and tested sourdough recipe.’’

‘’The Old Town Hall is a stunning venue and we’ve taken care to preserve it, whilst stepping the interior on with a contemporary look and feel. We can’t wait to welcome our first Malton locals in from midday on Friday 24th February. We’re certain they’re going to love it.’’

Jamie Lawson, the Owner and Founder of SALT said “We always ensure that there is something for everyone at any of our bars, and Pizza On The Square will be no different. We are incredibly excited to showcase our renovation to the people of Malton, with a contemporary and modern feel, Pizza On The Square will be the perfect addition to the town.

We’re incredibly proud of what we’ve done with all the recent openings, and this one is destined to be an instant hit with locals.”

Malton residents are in for a treat, as the first 50 customers to attend the opening from 12pm

Friday 24th February can enjoy a pizza on the house.

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Why businesses use branded water bottles

As a business owner, you need to find creative and fresh ways you can market your brand and company. You can create a new standard with prospective clients and grow your business with branded water bottles for your promotional needs. Remember that incorporating branded water bottles in your marketing campaign is an effective and affordable way you can advertise. 

No doubt, branded water bottles can give your brand an effective and simple way to send your message across. You can hand out branded water bottles during trade shows, special events, and grand openings so that your potential customers can keep your brand in their minds. This post explains why businesses use branded water bottles.

Cost-effective

A business needs to consider all the underlying economic effects before implementing any strategy. Perhaps, one of the most affordable promotional items is a bottle for drinks your clients can enjoy and carry.

Branded water bottles are the right option for many marketing campaigns because they are affordable and are practical options that most clients tend to appreciate. It’s easy to get and distribute water bottles. An attempt to have a high-quality water bottle can assist to get the most value for your cash.

Durable

It’s crucial to look out for quality in promotional products, such as durability. This is because you don’t desire to have damaged items while distributing them. Branded water bottles usually last longer than many other marketing items. For instance, steel flasks often have a longer lifespan. Therefore, a one-time expenditure may support your promotion for quite long. 

You can achieve a good return in investment with durable promotional products. This is the reason why branded water bottles usually stand out. They have great durability, making them the best choice for pleasing your customers.

Customization

Personalization and customization are crucial characteristics that any promotional product needs to have. When you fail to customize an item, it doesn’t make sense to distribute it to your potential customers. Branded water bottles give you a good chance for printing your brand’s logo.

Even better, it’s simple to get and customize water bottles as there are several retailers who produce and print customizable products. Take note that customizing is a straightforward process compared to other promotional products. Besides, they can apply high-quality prints since these products are made up of hard materials.

Higher visibility

Water bottles are portable and can be utilized anywhere. Sometimes, people hold them in their hands rather than placing them in bags. In this way, you can reach many potential customers because most of them can read what is written on the bottles. And, because it’s portable, people can carry with them the water bottles to various places they visit.

A professional branded water bottle tends to improve the image of your business. These are one-time purchases, so you need to use great designs. If your business has a large promotional event, you need to make sure that it stands out. Therefore, promotional gifts like branded water bottles can be the right option. You can give the branded water bottles to the attendees so that they can remember your business for a long time.

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