It may be r little cloudy in London this week, but House of Coco have rounded up the best bars and restaurants who are putting a ‘spring’ in the step of their customers.
From flower-inspired cocktails and white asparagus-themed menus, to Michelin-starred seasonal dishes, the below have more than just spring greens on their menus…
‘Nikkei Martinez’ at 7 Tales:
For a spring-inspired cocktail with a Japanese twist, guests at Jason Atherton’s basement bar, 7 Tales, can enjoy the ‘Nikkei Martinez’. A sake-based cocktail mixed with mosto verde pisco, black salt, and garnished with edible flowers as an ode to spring.
‘Yugen’ at Sosharu:
This spring, guests at Jason Atherton’s newest venture, Sosharu, can enjoy the ‘Yugen’ cocktail. A refreshing mix of Belsazar rose, Sakura nigori and sparkling wine, garnished with fennel flowers, to capture the essence of spring.
‘Dill or No Dill’ at The Blind Pig:
In celebration of spring, guests at Jason Atherton’s speakeasy style vintage bar, ‘The Blind Pig’ can enjoy ‘Dill or No Dill’. As a celebration of British springtime ingredients, ‘Dill or No Dill’ is a well-balanced mix of Tanqueray gin, lemon juice, elderflower syrup, cucumber water and smoked salt, with a fragrant fresh dill garnish.
‘Eau de Vetiver’ at Pollen Street Social:
This spring, guests at Jason Atherton’s Michelin-starred Pollen Street Social, can enjoy the gin-based ‘Eau de Vetiver’ cocktail, inspired by Jason Atherton’s signature fragrance. A carefully balanced mix of The Botanist gin, Pollen Street Social chenin blanc, cardamom, elderflower, wood, basil & pepper.
German Gymnasium’s #BlossomCity ‘Ikebana’ cocktail:
In celebration of spring, German Gymnasium’s Meister Bar, will offer an internationally-inspired selection of cocktails comprising edible flowers, fresh fruits and floral infusions. The Ikebana, based on the Japanese art of flower arranging, blends Tanqueray 10, elderflower cordial, matcha and lemon juice and is garnished with a single, edible orchid. The Ikebana will be specially priced during ‘Flower Hour’, every weekday from 5pm – 7pm.
German Gymnasium’s #BlossomCity ‘Kent Jelly Jar’ cocktail:
To celebrate spring, guests at German Gymnasium’s Meister Bar, can enjoy a selection of spring-inspired cocktails comprising edible flowers, fresh fruits and floral infusions. Kent Jelly Jar, is scented with jasmine blossom, evocative of “The Garden of England” and is a mix of British spring flavours, including Tanqueray 10, rhubarb liqueur and fresh apple juice. The #Blossom City cocktails, will be specially priced during the group wide ‘Flower Hour’, every weekday from 5pm – 7pm.
The Tom’s Kitchen restaurants across London have recently launched new spring menus, using the finest seasonal produce to create contemporary British dishes. The new menus bring back classic dishes that were a favourite when Tom’s Kitchen first opened 10 years ago including traditional Fish Pie and Shepherd’s Pie. In addition, guests can choose from starters such as Hand Dived Scallops with gem lettuce, sorrel and almond vinaigrette; New Season Asparagus with mache salad, truffle dressing and pheasant egg; and Homemade Ricotta with broad beans, peas and gremolata. Main courses include Cornish River Trout with roasted cauliflower, sea vegetables, caper and raisin dressing; and Pan Fried Duck Breast with caramelised chicory, crushed carrots, watercress puree and orange jus. To finish, guests can enjoy desserts such as Yorkshire Rhubarb with custard cream, rhubarb sorbet and marshmallow; and Almond and Apple Tarte Fine with almonds and amaretto ice cream. The Tom’s Kitchen restaurants are located in Chelsea, Canary Wharf, St Katharine Docks, and Somerset House, with a new Tom’s Kitchen Deli and Bar having recently launched at HMS Belfast.
With James Durrant at the helm as newly appointed Executive Head Chef, Bluebird Chelsea has launched a new A La Carte menu in time for spring eating with a selection of fresh seafood dishes including Seared tuna, bonito cream, daikon, cucumber, ponzu dressing; Orkney scallops, yuzu gel, wasabi, apple & ginger; ½ dozen Scottish langoustine and tarragon emulsion; and Cornish crab, spiced crab, apple and radish. Main course dishes feature line caught brill, Jerusalem artichoke, grilled leeks, truffles, parmesan, chicken jus; Loch Duart salmon, lemon puree, brown shrimp, capers; and roasted guinea fowl, jersey royals, onion emulsion, morels and wild garlic. Alternatively, the Grill menu features rump, rib eye and fillet steaks and a 200g burger served with bacon, truffle, cheese and caramelised onion while large plates offer the perfect dishes to share including salt marsh lamb shoulder or Chateaubriand with French fries, salad and a béarnaise sauce.
With the balmy spring weather finally upon us, premium and organic tea brand Hope & Glory have developed a range of delicious, unique cocktail recipes for you to sip on in the sunshine. With superior blends from the Hope & Glory collection, infused with fragrant syrups and traditional spirits, these cocktails provide the perfect spring tipple with a twist. Recipes include:
- English Breakfast Tea Cocktail with gin, lemon, English Breakfast and sugar
- Peppermint Cooler with vodka, lime, honey and loose leaf peppermint tea
- Bloody Chai – an innovative take on the classic Bloody Mary with the fragrant masala chai
- Peach Velvet with Darjeeling tea, gin, rose syrup and soda
In celebration of spring and seasonal produce, German Gymnasium at London Kings Cross are offering two themed menus dedicated to Germany’s ‘Royal Vegetable’. Known as ‘White Gold’ and the star of each dish, guests in the restaurant’s Grand Café can enjoy white asparagus alongside smoked Black Forest Ham or veal schnitzel. In the main restaurant, guests can opt for a four course tasting menu dedicated to white asparagus with wine pairing. Dishes range from smoked salmon with white & green asparagus, radish and verbena and white asparagus soup, with lamb skewer to the signature dessert, caramelised white asparagus and white asparagus ice cream with marinated strawberries and balsamic caviar. Designed to elevate this spring ingredient to new heights, the menus will be available until end of May.
To celebrate the finest ingredients of the season, Glynn Purnell’s Michelin-starred restaurant, Purnell’s, is offering guests an array of spring menus. Ranging from an indulgent 9 course offering, to a “nip in and out” 3 course lunch, diners can opt for dishes such as Cornish brill cooked in beurre noisette with raisin and caper puree, lemon wafer and ice lettuce orglazed pigs cheek with mooli fondant, radishes, tarragon and apple with nasturtium, for a dish with floral touches. Guests can also opt for an expertly matched wine flight to accompany each menu to see in spring in Michelin-starred style.
This spring, guests at Jason Atherton’s, Social Wine & Tapas, can enjoy modern, seasonal tapas alongside the restaurant’s dynamic wine list. From Cumbrian lamb fillet with chargrilled celeriac and cucumber yoghurt to Wye Valley asparagus with boquerones, caesar dressing and a parmesan crumb, there is an array of Spanish-inspired spring dishes to complement the rare and fine wines sourced by Executive Sommelier, Laure Patry.
Situated within iconic skyscraper Tower 42, Jason Atherton’s Michelin-starred restaurant, City Social, is offering guests a selection of dishes showcasing British spring produce. Including dishes such as English asparagus salad with parmesan sable, smoked hens yolk and hazelnut vinaigrette, and Lincolnshire rabbit saddle with peas, asparagus, wild garlic, morels and pancetta, the menu is a celebration of the bounty of the season.
Chef Patron, Raphael Francois, has launched a Taste of Spring menu at Michelin-starred local favourite, Launceston Placesituated in South Kensington. Priced at £30 for 3 courses, Raphael’s new menu showcases popular dishes from the restaurant’s a la carte menu, including: hen’s egg, green asparagus, prosciutto, duxelles for starter, followed by guinea fowl, green and brown cauliflower and pomegranate or cod, clams pesto, cod roe and hispi cabbage for the main course, with desserts such as dark chocolate nemesis, berries, almonds and rocket or strawberry gariguette, ragu, pistachio, crispy nuts.
Seasonal recipes from Arabica Bar & Kitchen
Levantine-inspired restaurant Arabica Bar & Kitchen is offering an abundance of seasonal spring recipes that showcase the powerful flavours of the sun drenched shores of the Eastern Mediterranean. With deliciously charcoaled flavours, dishes include; grilled gilt head bream with charred fennel salad, griddled lamb chops with za’atar, shawarma style chicken thighs and a punchy chilled summer soup – created as part of the restaurant’s support towards the Soup for Syria campaign – made with avocado, garlic, urfa chilli, pepper, cucumber and mint.Additionally, Arabica offers a collection of refreshing cocktails and sodas with an exotic Levantine twist, including the Arabica Summer Cup (a Middle Eastern take on the classic Pimms), the cucumber, lime and mint cooler and the Levantine lemon & ginger soda.
Remeo Gelato welcomes spring
Spring + sunshine can only equal one thing: gelato. With 100% natural ingredients and served in transparent jars to best preserve taste and freshness, Remeo Gelato aims to recreate the Italian artisanal Gelateria experience in a unique designer jar. Completely natural and gluten free, the sourcing of the ingredients undergoes a strict and continuous control with high quality ingredients, which are not processed but only blended with fresh milk and pure raw sugar.
Just in time for summer, Remeo are launching with a new water-based, dairy and fat-free flavour, the Mango Sorbet. This joins the existing, award-winning range, which includes Pistacchio Siciliano and 1 star accredited Great Taste Award winners; Caffé Espresso, Madagascan Bourbon Vanilla and Dark Chocolate 72% Cocoa flavours.
Your spring store cupboard staple: This is Good Macadamia Nut Oil
With beach season creeping up on us, try switching your cooking oil to This is Good Macadmia Nut Oil. Buttery in taste, This is Good boasts a 15% saturated fat content and 76% of the lesser known monounsaturated fat – described as “the good fat that helps reduce the fat cells in the body” – compared to coconut oil which contains 83% saturated fat and 6% monounsaturated fat. With a smoke point of 210 degrees Celsius, and health benefits including lowering risk of heart disease and cholesterol, This is Good Macadamia Nut Oil is the store cupboard staple you need to know about. To demonstrate the versatility of the product, This is Good have developed a bank of recipes including; courgette fritters, granola, banana bread, chocolate cake and the Buddha bowl.