Newsletter 23 November 2011

Free Cocktail Masterclass with Tony C, Brilliant Bourbon, Chocolate for Wine and the latest openings and foodie news…

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News & Events…


1272 Newsletter 23 November 2011Patrón XO Cafe Noir @ Bureau, W1. 29 Nov-1 Dec

To celebrate the festive season, Tequila Patrón will be launching the Patrón XO Cafe Noir, a pop-up speakeasy in the heart of London’s Soho, curated by performance artist du jour, Jonny Woo.  The pop-up will provide a visual extravaganza hosting the best of the city’s alternative and cabaret entertainment.  Events at the speakeasy include a series of Patron mixology masterclasses and a daily Christmas quiz, whilst those after an alternative cocktail experience can simply pop-in for a drink and some visual stimulation.  Book your free space at

Free Beefeater Gin Cocktail Masterclass @ 69 Colebrooke Row, N1. 3 Dec

Master of molecular mixology, Tony Conigliaro, has partnered with Beefeater 24 gin to host a cocktail masterclass in his secret lab for some very lucky individuals.  With gin being the current spirit of choice for cocktail connoisseurs, guests will learn how to mix the perfect martini, party favourites and the current trend for Gin with tea.  Taking place on 3rd December between 3 – 5pm.  Apply for free tickets at

Courvoisier Dickens Punch Tour, 23 November – 3 December

Forget ice skating and Santa’s grotto’s and give yourself a more dramatic Christmas with an interactive hour long walking tour of Dickensian London, visiting his favourite haunts and past residences.  The tour will come to life en route with guests finding themselves immersed in the drama of ‘A Christmas Carol’ with a few of Dickens’ characters popping up along the way! The historic journey will culminate in a well-deserved Christmas Courvoisier Smoking Bishop at Dickens’ personal book binders, the Old Curiosity Shop.   Tickets cost £12 (including a cocktail) from

New Openings…

Dirty Martini, W1

1273 Newsletter 23 November 2011After years of entertaining those after a fun cocktail fuelled night out in Covent Garden, Dirty Martini has opened its second bar in Hanover Square.  In keeping with its more prestigious location, the new Dirty Martini has a suitably bling interior combined with vibrant artwork and eye-catching spirit cabinets.  The glamorous hotspot combines several different spaces in which to enjoy the classic cocktail list, including the Main Bar, the Tunnel for private parties, and for more intimate moments, the Vault.  For those looking for a lively night out, they will also serve a choice of five special ‘Cocktail Fountains’ to share between friends.

Cabana @ Westfield Stratford & Central St Giles

1275 Newsletter 23 November 2011Seasoned restaurateurs Jamie Barber (Hush, Villandry) and David Ponté (Momo, Mocoto) have teamed up to launch Cabana:  a relaxed, vibrant and affordable new Brazilian barbecue restaurant that has opened both at Westfield Stratford City and Central St Giles.   The menu is inspired by Brazilian churrascarias and local snacks found on most Brazilian street corners, including cheese dough balls and Palm Heart Pastels; ‘Cabanistas’ will also circulate the room with barbecue skewers offering choices of meat such as Malagueta marinated chicken thighs, Baby Back Sticky Ribs and Chimichurri Butterflied Rump Steak.  Desserts will be provided courtesy of Cabana’s in-house frozen yogurt bar providing flavours ranging from Peanut & Cashew to Dulce de Leite.

Iberica, E14

1274 Newsletter 23 November 2011With a no-lack of great restaurants to choose from in Canary Wharf’s burgeoning dining scene, locals now have the option of classic Spanish food courtesy of Iberica’s second venue.  Executive Chef, Nacho Manzano – who holds two Michelin stars at his mountain restaurant, Casa Marcial, in Asturias – and his protégé and head chef, Cesar Garcia, have created a menu that is designed for sharing in true Spanish fashion.  The menu provides a combination of traditional classics and more contemporary innovative dishes including Arroz con pitu (Free range stewed cockerel with saffron rice) and Gazpacho of Beetroot & Red Fruits with Anchovies & Cheese Ice Cream.  Those on a flying visit can also enjoy a quick bite and a drink in the ‘Ham and Cava bar’.

The Hatch, SW11

Jun Tanaka and Mark Jankel, the duo behind Street Kitchen, have embarked on their latest mad-cap food adventure with the opening of The Hatch.  Housed in Testbed1, formerly a dairy warehouse, now a cavernous exhibition space for new artists and innovators – The Hatch is a contemporary structure made entirely from corrugated iron. As its name suggests, The Hatch is a serving portal connected directly to Street Kitchen’s production kitchen, where Battersea locals can grab a tasty lunch on the go. The Hatch offers a daily changing menu of simple, British bistro-style dishes, using 100% UK produce, including Hot smoked salmon with beetroot & potato and Jerusalem artichoke soup with brioche.

Try This Week…

Four Roses Single Barrel Bourbon

1276 Newsletter 23 November 2011With the rise in Speakeasy style venues that originated in Prohibition-era America, it’s only natural that the drinks scene has seen massive interest in the staple of any self-respecting American bar – bourbon.  For the finest bourbon around at the moment, look no further than Four Roses Single Barrel.  Whilst Single Barrel was recently crowned winner of the Best Bourbon in the no-age statement category in the prestigious Whisky Bible 2012, the Four Roses distillery was also recently awarded the American Distillery of the Year at the Whisky Awards 2012.  Complex, full bodied, but exceptionally mellow, Single Barrel provides an incredible smoothness and a delicate long finish that belies its 50% abv and is best enjoyed straight up or on the rocks.  Flavours include hints of ripe plum and cherry tastes with fruity, spicy aromas including maple syrup and cocoa.  Costing £36, its quality matches that of Scotch malts at twice the price, making it a real bargain for whisky fans.  Buy from  More info at

1277 Newsletter 23 November 2011
Brix Chocolate for Wine

We’ve all heard about the virtues of matching cheese with wines, but what do those who have a sweeter tooth nibble on with their tipple?  The answer to the prayers you didn’t you had are here with Brix Chocolate for Wine.  Brix uses cacao beans from Ghana – renowned for their fruity, red berry tones – to create 4 distinct flavours that contain natural tanins to bring out the earthy, fruity nuances of wine.  Flavours range from 40% cacao for lighter reds and 54% cacao for Champagne, moving up to 70% cacao for the deepest reds and port.