Newsletter 19 March 2014

Coffee Festivals, Meringue Bars, Martini Experiences, plus the latest foodie news!

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

Love Food Love Drink is relaunching: see you in mid-April!

 

Greetings fellow foodies!
The Love Food Love Drink team is taking some time out to put together an an even more exciting food and drink newsletter format.  As such, we’ll be back in around mid-April so I hope there is enough foodie inspiration in this issue to keep you going until we return.
We are also on the look out for new writers with a keen eye on the latest London foodie trends, so drop me a line if you fancy writing for us.
Happy Eating and see you soon!
Pritesh Mody
Editor
pritesh@lovefoodlovedrink.com

News & Events…

 

1811 Newsletter 19 March 2014 London Coffee Festival @ Old Truman Brewery. 3-6 April

Coffee is big news now, with enthusiasts taking their brews as seriously as the most dedicated of wine or whisky drinkers. With over 20,000 visitors expected, The London Coffee Festival promises to be an unmissable event for discerning coffee lovers. The festival will feature over 250 artisan coffee and gourmet food stalls, tastings and demonstrations from world-class baristas, street food, cocktails from the Kahlúa Coffee House, live music and art exhibitions. Visitors will also gain access to Milk & Sugar, a new feature showcasing some of London’s most inspirational brands spanning from fashion to design and food.  Book masterclasses and tickets (£11.50 in advance) from www.londoncoffeefestival.com

 

1805 Newsletter 19 March 2014 Sipsmith 100 Martini Bar @ Kettners, W1. 26 March-12 April.

As the famous saying goes, “One martini is all right, two are too many, and three are not enough”.  However the Sipsmith Gin crew have taken it a little too literally by launching a pop-up bar offering a dizzying 100 variations of the classic Martini.  And in case you’re wondering, we’re not talking about the sugary, fruity stuff found at your local JD Wetherspoon, but bona fide boozy classics.  Once you’ve made your choice, the martini will be prepared by expert bartenders, using ingredients from a roving drinks trolley in front of each table. Sipping sessions are by reservation only; each 90 minute session costs £12 per person and includes a Martini. www.sipsmith.com/100Martini

 

Hawker House Closing Party, 29 March

The Hawker House doors will open for the last time on 29 March for its closing party.  Anyone who missed out on Taco Wars tickets (sold out in less than 24 hours) can still get a chance to sample the competition tacos alongside delicious street food from Hawker House favourites Rola Wala, Slider Bar, B.O.B.’s Lobster and Yum Bun. In terms of booze, out goes the Whisky Bar and in comes the Jose Cuervo Tequila Bareto with a range of tequila cocktails.  Tickets are £3 on the door.  www.streetfeastlondon.com

 

Champagne Perrier-Jouët Spring Lunch @ The Magazine, W2. 20 March

Mark the arrival of Spring in style with the launch of the Champagne Perrier-Jouët’s Belle Epoque Edition Première. In celebration of this new Champagne release and the opening of the Magazine restaurant at the Serpentine Sackler Gallery, Head Chef Oliver Lange and Perrier-Jouët have designed a unique evening of beautiful cuisine paired with exquisite Perrier-Jouët champagnes. Each course has been inspired by Perrier-Jouet’s floral style and delicate cuvées, with Chef de Cave of Perrier-Jouët, Hervé Deschamps on hand to present guests with the very finest vintages from the House’s cellars. £125/head. http://bit.ly/1kuI624

 

TOAST Presents: The Future of Meat @ Hawksmoor Guildhall, EC2. 5 April

From what you read in the papers, carnivores of the future will dine on horsemeat burgers, grasshopper canapés, and mince grown in petri dishes. But sensational headlines aside, what is the future of meat?  TOAST has partnered with Hawksmoor and The Ginger Pig to create a discussion on everything from our current relationship with meat to what we’ll really be eating 100 years from now.  The event will be fuelled by flowing Bloody Mary cocktails and a hearty brunch courtesy of Hawksmoor.  Tickets are £40 from www.eatdrinktoast.com/events

 

1813 Newsletter 19 March 2014 Bellini & Meringue Bar @ Quaglinos, W1

Quaglino’s, the iconic restaurant and champagne bar in Mayfair, has reached its 21st year with prestigious restaurant group D&D London.  To celebrate, the venue has installed a rainbow Bellini Bar serving 21 varieties of bellinis such as Orange Marmalade, Beetroot, Black Cherry and Basil & Mandarin.  The venue also sees a reincarnation of its legendary Cigarette Girls, who in an up-to-date twist, will offer guests the rainbow varieties of colourful meringue ‘kisses’ served from the iconic hand-crafted cigarette trays of the Nineties.  www.quaglinos-restaurant.co.uk

 

 

New Openings…

 

1810 Newsletter 19 March 20145cc City, EC4

The 5cc bar group has shaken and stirred its way to its third venue with the opening of its new Farringdon outpost.  Tucked beneath Harrild & Sons, an old print house turned public house, the bar remains true to 5cc’s classic cocktail philosophy, while also offering a sanctuary for whisky lovers, with an impressive collection of rare and sought-after world whiskies.  5cc City of London also debuts a brand new cocktail menu, showcasing strong eastern influences with the decadent Japanese Plum Sour, a mix of peated whisky, Umeshu plum liqueur, lemon, star anise & egg white and the aromatic Indian Cobbler, which combines Indian whisky, home spiced port, marasca cherry, orange and lemon.  Guests at 5cc City can also indulge in a brand new food menu, which includes freshly shucked oysters, delicious lobster rolls, veal schnitzel and pulled pork sliders and a selection of premium steaks and burgers.  www.5cc-london.com

1808 Newsletter 19 March 2014

 

Big Easy, WC2

Long-standing Chelsea favourite, Big Easy, has joined Covent Garden’s buzzing restaurant scene to provide its inimitable style of American hospitality.  Like the Kings Road original, the Big Easy Covent Garden menu will be based around the finest BBQ pork and beef cuts, rare-breed British steaks, freshest local seafood and lobster.  Drinks include slushies and cocktails on tap, ‘Boozy Juice’ – simply booze and freshly squeezed juice, cocktail shakes, a wall of American whisky, and craft beers sourced both locally and from across the pond.  Throw in a nightly rotation of live music and you’ve got all the ingredients for a lively evening out!  www.bigeasycoventgarden.co.uk

 
Bravas, E1

As one of the original investors in Hakkasan, Yauatcha and Busaba, restaurateur Bal Thind probably knows a couple of things about running a successful restaurant.  His latest venture sees Bal team up with chef Victor Garvey to create Bravas, a contemporary Spanish tapas restaurant in St Katharine’s Dock.  Victor’s culinary experience includes some of Spain’s most famous restaurants, including Mugaritz and Akelarre, so the menu is strong on quality and authenticity.  Dishes include Seared Mediterranean seabass fillet with Donostiarra sauce; a selection of ceviche; and a popular Spanish tapas including croquetas, chipirones and patatas bravas.  With its stunning riverside location and a drinks list that includes sherry and Spanish inspired cocktails, Bravas provides an ideal location to while away the summer months! www.bravastapas.co.uk

 
Number 90, E9

Founded by London promoters, label managers and Hackney Wick residents, Remi Landaz and Bruno Cabral of Half Baked, Number 90 is a unique canal-side bar, restaurant and events space.  A carefully designed line-up encapsulating East London’s finest cultural collectives will showcase the best local artists, musicians, producers and merchants within Hackney Wick’s flourishing and expanding cultural landscape.  The regular schedule of events includes ‘£10 Burger & Movie’ nights, live music sessions, live jazz Sunday lunches and even a bingo club!  www.90mainyard.co.uk

 
Assado, SE1

1806 Newsletter 19 March 2014Popular Indian chef, Cyrus Todiwala, has come to Waterloo for his latest opening – Assado.  Literally meaning ‘Roast’ in Portuguese, the restaurant takes inspiration from the Portuguese influenced cuisine of Goa.  Quite fittingly, the restaurant’s signature dish is a Pulled Pork Assado – a zingy creation seasoned with spices like chillies, cloves, turmeric and ginger.  With their reputation for proliferating the use of spices during the 18th Century, Portuguese adventurers also travelled into the Americas.  As such, Cyrus has also taken inspiration from these regions to create dishes such as Rissois de Camarao (Prawn in a cream sauce filled in savoury pastry) and Assorted chorisos with St George Cheese.  www.assado.co.uk

 

Try This Week…

 

1807 Newsletter 19 March 2014 Ben & Jerry’s Greek FroYo

Just in time for Spring, Ben & Jerry’s has added some Mediterranean inspiration to its frozen delights with the launch of three new Greek-style frozen yogurt flavours!  The light and creamy taste sensations include Strawberry Shortcake, a rich Greek yoghurt sprinkled with juicy strawberry bits whirled with crumbly shortcake biscuit; Raspberry Chocolate Chunk, a blend of zingy raspberry notes with smooth chocolatey chunks; and Vanilla Honey Caramel, a soft vanilla FroYo with a swirl of gooey honey caramel.  Just as indulgent as their regular ice cream, this range is also ideal for flavour fans looking for an alternative lower fat treat.  Widely available for around £4.99

 

Ciroc Red Berry

1809 Newsletter 19 March 2014There are few better ways of adding a touch of Spring to a culinary creation than a handful of berries.  It’s pretty much the same with booze, with the lively flavour of berries perking up most drinks. Much like the other Ciroc varieties, Ciroc Red Berry is made using the finest grapes from the Gaillac region of France. The grapes are then cold fermented and distilled five times using a traditional copper pot still to ensure full smoothness from the vodka. It is then blended with all natural ingredients and infused with natural raspberry and strawberry flavours that add a wonderful touch of zing to cocktails.  For a simple serve, we’ve being enjoying Ciroc Red Berry lengthened with soda and a squeeze of lime.  Available from good spirits shops for around £30.  www.ciroc.com