Newsletter 2 February 2011

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News & Events…

1079 Newsletter 2 February 2011Chinese New Year across the West End, 12-6pm, 6 February

London this weekend. Visitors to Trafalgar Square and Chinatown will be able to welcome in the Year of the Rabbit in spectacular style as dancers, music and Chinese dragons fill the streets.  Visitors will also be treated to authentic Chinese food as well as being able to buy Chinese goodies from the cultural stalls. www.londonchinatown.org

1080 Newsletter 2 February 2011Sake & Umami Dinner with Nobu Matsuhisa @ Nobu, W1, 11-13 February

Mr. Nobu himself will be visiting his eponymously named world famous restaurant for a rare masterclass on the food and traditions that have made his restaurants a world-renowned brand.  A lucky few guests will experience his famous Umami dishes accompanied with a selection of sake designed to complement the flavours of each dish. Nobusan will also explain the theory of Umami – a delicate and curious construction of flavours resulting in the “5th taste”.  Tickets are £260/person for this special event.  To reserve your place email amirj@noburestaurants.com or call 020 7447 4777

The return of the “Big D” @ Byron Hamburger, throughout February

Following its success last year, Byron, the award-winning hamburger chain, has brought back the “Big D” for February only.  Priced at £10.50, “Big D” is a delicious 8oz hamburger from prestigious butchers O’Shea’s of Knightsbridge, whose expertise in butchery and meats has won them critical acclaim. The burgers are hand-made everyday from cattle that have been expertly reared and grass-fed then finished with cereals such as barley for a juicy and full flavoured taste. www.byronhamburgers.com

Persian cooking tour with Greg & Lucy Malouf throughout February

Master of Middle Eastern cooking, Greg Malouf, and award-winning writer, Lucy Malouf, are touring the UK throughout February to promote their new book – SARABAN: A Chef ‘s Journey Through Persia.  The tour includes a cooking demo at Fortnum & Mason and a evening reception with the Iran Heritage Foundation at Made in Camden.  Full details of all events at http://gregmalouflondontour.wordpress.com

New Openings…

Grand Imperial @ The Grosvenor Victoria, SW1

1081 Newsletter 2 February 2011Joining the rising trend of luxury Chinese restaurants in the capital, Hong Kong’s Chef Rand Cheung has opened the Grand Imperial restaurant at The Grosvenor in Victoria.  Rand Cheung is renowned for his restaurants amongst food connoisseurs across Asia, but this will be his first foray into Europe.  The menu promises to wow Londoners with Cheung’s delicately prepared Hong Kong Cantonese menus, including dishes like including Sautéed Crab Meat with Scallops, Egg White & Plum Sauce, an extensive dim sum selection and ‘real’ Peking Duck served over three different courses.  Wine lovers will also be interested to see an exclusive Cantonese vintage wine menu.  www.grandimperiallondon.com

Geronimo Kitchen @ The Phoenix, SW1

Ever wanted to be a guinea pig for the weird and wonderful concoctions of a kitchen full of chefs?  Well here’s your chance!  The Phoenix pub in Victoria has become the home of Geronimo Kitchen, a training kitchen for the renowned Geronimo Inns pub group.  Geronimo Kitchen will give guests the chance to be the first to try exciting new seasonal dishes before they are rolled out in the pubs.  The kitchen will be serving lunches from 12-3pm from Tuesday – Thursday every week, with much reduced prices of £10 for two courses or £13.50 for three. www.geronimo-inns.co.uk/blog/?p=400

Waterloo Bar & Grill, SE1

Located a stone’s throw from the cultural hub that is Southbank, Waterloo Bar & Grill has opened with the aim of adding to the area’s artistic and culinary credentials.  The restaurant and bar will be used to exhibit contemporary photography and artwork from the likes of Sanders Nicolson and Phillip Gatward as well as hosting live jazz artists every Saturday evening.  Hungry guests will be treated to a simple and easy-going menu of dishes such as Red snapper with hazelnut & caper dressing, rabbit terrine and a selection of grilled meats and seafood.  With space for up to 200 people and a terraced courtyard, it should provide a lively place to hang-out too. www.waterloobarandgrill.com

Try This Week…

Bigham’s Ready Meals

1082 Newsletter 2 February 2011For top restaurant quality food without the prices, Bigham’s range of ready meals are a must.  All of their dishes are hand made from the freshest ingredients with tell-tale signs like deeply marinated meat and properly crunchy vegetables leaving you in no doubt over the quality.  Whilst they are more expensive than normal ready meals, they also taste far better than most out there.  Buy them instead of splashing out on mediocre but more expensive takeaways and you’ll actually be saving money on a tastier and healthier meal.  Available in a variety of easy to prepare dishes, including Thai Green Curry, Lasagne and Catalan Chicken from Waitrose, www.ocado.com and www.bighams.com

1083 Newsletter 2 February 2011Lucky’s

It’s only February and we think we’ve already found the ultimate indulgence of the year with Lucky’s.  The creators of Lucky’s have been inspired by the weird and wonderful world of Lewis Carroll to produce a range of rich, moist and wonderfully flavoured cakes that come enrobed in a thick coating of pure Grand Cru Valrhona chocolate.  The handmade cakes include Fruity Rhapsody (a cranberry brownie in dark chocolate); the Sour Kick (apricot and bourbon filled cake in milk chocolate); and Nutty Delay (nutella filled honey cake in white chocolate).  The packaging also looks really special, making Lucky’s a great gift idea.

Reviews…

Hakkasan Mayfair, W1

1084 Newsletter 2 February 2011Opened by legendary restaurateur Alan Yau in 2001, the original Hakkasan has gone on to be one of the most fashionable and successful restaurant brands in the world.  We paid London’s latest Hakkasan a visit and were pleased to see that the new restaurant is every bit as impressive as the original.  Dishes range from the truly decadent in fois gras stuffed Prawn Toast to perfectly executed traditional dishes like Dim Sum.  The design also successfully keeps to the effortless style of the often imitated never duplicated original, with an extensive use of dark woods, luxurious marble and moody lighting.

Tempo, W1

Whist a dining experience is ultimately about food, restaurateurs often overlook the fact that the service and hospitality side of things can be the making or breaking of a successful meal.  For a real masterclass in a welcoming dining experience, budding restaurant owners need look no further than Tempo.  Additionally, guests of Tempo will also be treated to some delicious Italian cooking courtesy of a Japanese chef and a regular rotation of live music acts.

(click on restaurant names to read full reviews)€