Newsletter 3 November 2010

For this week’s coolest events, latest restaurants & bar news, as well as delicious food & drink ideas and exclusive offers, check out our free weekly e-magazine! (And don’t forget, this is just the archive version.  If you want this news delivered to your inbox every Wednesday,  simply subscribe to the newsletter by filling in your details in the form on the right!)

News & Events…

1004 Newsletter 3 November 2010Valencia Gastronomic Week @ Iberica, W1, 4-10 Nov

Valencia Tourism has teamed up with Spanish restaurant & bar, Iberica, to offer Londoners a unique opportunity to sample the best of Valencian ingredients and cooking.  All customers will be treated to a tantalising array of complimentary appetizers including traditional Mojama (salt cured tuna), cod pâtés and biscuits, all washed down Valencia’s finest Cava.  The restaurant will also be offering a great value tasting menu to give a complete taste of Valencia, and desserts will be complimentary too. www.facebook.com/ValenciaFlavours

Diwali Banquet @ Cinnamon Club, 14 November

Six of the UK’s best Indian chefs are teaming up to prepare a five-course Diwali banquet in aid of Action Against Hunger. Cinnamon Club’s Vivek Singh will be joined by Alfred Prasad of Tamarind, Navin Bhatia of Dockmaster’s, Jitin Joshi of Benares, Anirudh Arora of Moti Mahal, and Abdul Yaseen of Cinnamon Kitchen.  The banquet will celebrate the important Hindu festival, Diwali, popularly known as the Festival of Lights, so lucky attendees can expect a lively evening full of culture as well as great food.  Tickets are £85 from www.diwali-banquet.tk

The Wine Gang Xmas Wine Tasting @ Vinopolis, 6 November

The Wine Gang – five of the UK’s top wine experts, including Olly Smith and Tim Atkin – have returned for the second year for a day of wine tasting and top tips to ensure we drink well over Christmas. With over 500 wines to taste from and 70 different retailers, there will be wines for every occasion and palette, as well as a host of special offers.  There will also be a series of tutored tastings to excite the enthusiasts.  Tickets £17.50 from www.thewinegang.com

New Openings…

1005 Newsletter 3 November 2010Les Deux Salons, WC2

Following on from the success of both Wild Honey and Arbutus, Anthony Demetre and Will Smith have opened their third site, Les Deux Salons in Covent Garden. The French Brasserie serves classic dishes such as Tarte Lyonnaise with salmon, Slow cooked pork belly ‘Petit Sale’ and Red mullet soup with green-olive tapenade, all accompanied by affordable wines from around the World. Spread over two floors, with a ground floor restaurant and an overlooking bar, Les Deux Salons promises sensible pricing despite its stylish setting. www.lesdeuxsalons.co.uk

1006 Newsletter 3 November 2010Liquid Cashmere @ aqua London, W1

Uber-trendy restaurant and bar, aqua London, has opened its popular outdoor terraces over the winter months to offer guests a ‘Liquid Cashmere’ experience. With high-rise views of the West End skyline, aqua has created a cosy outdoor atmosphere where guests can enjoy a selection of delicious warming cocktails and hot hand-held bowls of seasonal Japanese and Spanish dishes.  If the cocktails aren’t warming enough, the considerate venue will also be offering guests luxurious cashmere blankets.www.aqua-london.com

1007 Newsletter 3 November 2010Made in Camden, NW1

Made in Camden is a new bar and dining room situated at the front of renowned arts and performance venue, The Roundhouse.  The informal and vibrant venue is housed in a characterful Grade II listed building that will provide a suitably interesting venue for pre/post performance meals and drinks. The menu will offer French and Mediterranean influenced cuisine as well as cakes, sandwiches and brunch. Additionally, all profits will be fed back to the Roundhouse Trust to support its artistic programme that works with 11-25 year olds.

www.madeincamden.com

Try this week…

Pipers Farm Meals

1008 Newsletter 3 November 2010The time has clearly come to chuck out the healthy salads and get stuck into warming winter dishes.  Problem is that these hearty dishes normally take an age to cook – not ideal when you’ve got minutes, not hours to sort out dinner after work.  To the rescue comes Pipers Farm – a renowned family-run meat farm that has turned its hand to a range of high quality home-cook meals.   Their Ready to Cook Casseroles come prepared to pop in the oven, making them a great solution for winter evenings, with flavours including Persian Lamb and Chicken Jerez.  Pipers has also created a ‘Meals in a Mo’ range providing a delicious and nutritious alternative to supermarket ‘ready meals’, with flavours such as Thai Green Chicken Curry and Ragu Bolognese.  Best of all, it’s all freezer friendly, so you can stock up now and eat at your leisure.  www.pipersfarm.com

1009 Newsletter 3 November 2010Hardys Nottage Hill Freshcase Wines

With party season looming fast, it’s time to start sorting out the booze for impromptu gatherings and office shindigs. Top of our list is the new innovative ‘Freshcase’ wines from Hardys, offering a clever way to store three bottles of wine in the space of one.  Whilst wine enthusiasts may scoff at wine from a box, when it come to buying drinks in bulk, value is just as crucial as quality and Freshcase certainly ticks both boxes.  If your event doesn’t turn out to be as popular as you’d expected, the wine can even be stored for up to six weeks without loss of quality once it has been opened!  Available in Chardonnay 2008 and Cabernet Shiraz 2007 from Sainsbury’s and Waitrose for £19.99. www.FreshCasewine.com

Reviews…

Elysee, W1

1010 Newsletter 3 November 2010Elysée has been snuggled away in Fitzrovia since 1936, firmly establishing it as London’s oldest Greek restaurant.  Following a 12 month refurbishment program, the restaurant and bar has seen one it’s most significant transformations in its long history.  The menu has also seen an update, with consultant chef Rufus Wickham adding a contemporary twist to traditional Greek cuisine.  Best of all, diners can even indulge in a spot of traditional plate smashing at the end of their meal!

The Gables School of Cookery, GL12

Interested in becoming a chef but struggling to find the time or the money for catering college? Planning on starting up your own catering firm? Thinking of chalet hosting for a season? If the answer to any of these questions is yes, look no further than the Gables School of Cookery and its intensive four week cookery course.  Nestled on the edge of the Cotswolds, the school offers a homely and informal environment in which to perfect your culinary know-how.

(click on names to read full reviews)