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All Posts By Cristina Diaconu

El Pirata Celebrates La Tomatina Festival

El Pirata will be celebrating Spain’s iconic La Tomatina Festival this August with a special tapas menu. Guests are invited to celebrate this historic tradition with El Pirata’s menu available until 31st August.

La Tomatina sees thousands of people make their way from all corners of the world to fight in the ‘World’s Biggest Food Fight’ where more than 100 metric tons of over-ripe tomatoes are thrown in the streets. La Tomatina is being held in the Spanish town of Buñol, a small village west of Valencia on 28th August. The event began as a political protest but is now a staple in Spanish culture. 

El Pirata is delighted to be bringing a taste of this world-famous Spanish festival to Mayfair (minus the tomato throwing) with a specially created menu of Tomato themed dishes.  

The menu includes Pan con Tomate (toasted bread topped with fresh tomato, olive oil & garlic -£2.65,) Salmorejo (traditional cold spanish soup – £5.50), Ensalada de tomate y cebolla (tomato salad with onion, olives & coriander – £4.50), Tomate relleno con Risotto (tomato stuffed with risotto – £5.65) and Bacalao con Pisto (fresh cod fillet with vegetable stew and cherry tomatoes – £14.95) as well as Queso Tetilla (cheese and tomato chutney – £4.50) to finish. Dishes can also be accompanied by a variety of 120 delicious Spanish wines.

The Mayfair institution which has just celebrated its 25th birthday, it offers diners authentic Spanish tapas, made using quality ingredients. This Mayfair favourite prides itself on welcoming guests with a warm, friendly and informal atmosphere; the restaurant feels more Madrid than London, especially now that sun continues to shine and the warm weather lasts late into the evening. Guests can take advantage of the terrace which is the perfect setting for soaking up the sunshine. 

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Lemon & Jasmine Launch: Edinburgh Gin Unveils New Full-Strength Flavoured Gin

A flavour pioneer within the gin category, Edinburgh Gin continues to expand its full-strength flavoured offering with the creation of Lemon & Jasmine (40% ABV).

Following the hugely successful launch of Edinburgh Gin’s Rhubarb & Ginger gin in May, the new Lemon & Jasmine spirit combines the juniper-forward profile of a London Dry with natural flavours of fresh lemon and aromatic jasmine.  

Sales of flavoured gin and gin liqueurs are now valued at over £780m* across the on-trade and off-trade combined. In the last twelve months alone, citrus has emerged as the fastest growing flavour segment**, with demand growing ten-fold.  

Neil Mowat, UK Marketing Director of Ian Macleod Distillers, said: “2019 has been a defining year for Edinburgh Gin as we turn our premium distilling credentials and flair for flavour to full-strength gins.  

“Lemon & Jasmine is the next chapter in this flavour story; celebrating the refreshing contrast of lively citrus and mellow florals – coming together to create an invigorating and versatile full-strength gin.” 

Edinburgh Gin Lemon & Jasmine pairs perfectly with premium tonics; creating a refreshingly zesty and smooth gin & tonic.  

With an RRP in the off trade of £28 the new full-strength gin is available in 70cl format, for on-trade and off-trade accounts.  

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The Market Menu at Dakota Leeds Is Now Available

The Market Menu is perfect for those looking for a high-quality dining experience at an attractive price, or those who have never dined at Dakota before. Available for lunch and dinner from 12th – 25th August.

The two or three course menu is designed to showcase a flavour of Dakota, whilst delivering the same quality and taste of the restaurant’s more extensive a la carte menu. Guests can take their time and while away an afternoon, or speed things up with the menu served within 60 minutes.

With a varied choice featuring British, seasonal produce, coupled with impeccable service and attention to detail, the Market Menu offers the very best in flavour and quality. Dishes include the likes of Jerusalem Artichoke Soup and Whitby Crab on Toast to start, before moving onto a Beetroot Salad or Rump of Lamb for mains. Yorkshire Curd Tart and Parkin Ice Cream are just two of the delectable desserts that finish off a delicious, dining experience.

Andrew Creese, General Manager at Dakota Leeds, said: “We are delighted to be part of Eat Leeds and showcase our seamless dining experience.

“With time constraints being part of our everyday lives, our Eat Leeds Menu is designed to allow guests to still enjoy a quality dining experience within their lunch hour or after work with colleagues and friends.

“We look forward to welcoming new and returning guests for the next two weeks for a true taste of Dakota.” 

The Market Menu is available at The Grill at Dakota Leeds as part of the Eat Leeds promotion from 12-25 August and is available from 12:00 – 14:30 for lunch and 18:00 – 22:00 for dinner. The offer includes two courses for £10, or three courses for £15.  

Please note that this offer is not valid on a Saturday night or on Sundays.

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Raising the Foodie Steaks in Cheltenham

The countdown is on to the launch of Son of Steak at The Brewery Quarter in Cheltenham. Due to open its doors on Monday, September 23, the restaurant is the second to open in the UK following the success of its first hotspot in Nottingham.

And it’s all action stations with the firm currently recruiting for 20 new jobs with benefits that include 28 days’ holiday, flexible shifts and a 33% discount at more than 1,700 pubs across the UK.

General Manager Phil Davies said: “We’re so excited to be coming to The Brewery Quarter. Cheltenham is such a vibrant town with so much going on, we wanted a slice of the action too!

“We’ll be bringing fast, ‘no bull’ good quality steak and creating the perfect destination for casual meet ups over fantastic food and drinks.

“With us being a new, exciting brand, the question of deciding where we’d launch our second site was really important to us. We’ve chosen an area of town that is growing in popularity and attracting a lot of great brands. For us The Brewery Quarter has created the perfect leisure and lifestyle destination for any occasion.”

Over the next few weeks the site will undergo an extensive refurbishment and will create 106 covers inside with a further 42 al fresco options. Once open, diners can expect a range of hand cut, seared succulent steaks ranging from Son of Steak’s masterpiece 8oz flat iron for £7.95 up to a 12oz ribeye priced at £16.75.

Secret recipe marinated chicken will feature alongside burgers, wings and salads as well as a host of sides, including hand chipped skin-on chips and gourmet selections of fiery smashed aubergine and buttered peas and asparagus. Many dishes will be prepared from Son of Steak’s Robata grill and flat iron steak and chicken are expected to become firm foodie favourites.

Vegan dishes will also be served including ‘The Incredible Vegan Burger’ made from natural protein, soya and wheat. Eat in and takeaway speedy lunches will start from £5.95 for a main and side dish, with wraps, salads and burgers on the menu. Dishes will also be available to order from Deliveroo.

Known for its chilled, zesty Bacardi taptail mojitos, drinks will be flowing along with dishes typically being prepared within 10 minutes making it the perfect place for quick catch ups, working lunches and pre-movie meals. The result? Tender cuts and refreshing drinks at the table in no time.

To get the latest updates on the launch keep an eye on #wearesonofsteak on Instagram for exclusive sneak peeks of the restaurant taking shape.

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Tips on Finding the Best Fishing Gear and Tackle for Beginners

Cristina Diaconu By Posted on 5 m read

People have been catching fish for millennia; originally, because of eating and nowadays, from sports. Fishing is a popular and widespread recreational activity. Above all, it refers that the fishermen should respect and follow the rules, as well as sports fishing ethics. This outdoor hobby is regulated by law, and what must comply with the regulations is certainly the equipment.

Experienced anglers already know what rod, hooks, and the lure of which brands are needed for a particular type of fish. They know there are several methods of catching fish, and many factors that affect the choice of every piece of gear.

More about fishing methods and how each of them requires specific use of fishing tackle read below:

Whether you want to catch fish for eating or recreation, you won’t succeed without that right gear. Fishing equipment stores offer an extensive selection of quality equipment from different manufacturers. 

After informing about the prices and quality of the brands, you can determine the budget. Anyone can find something for themselves. The price shouldn’t be the only stakeholder, as the most expensive gear doesn’t guarantee success in catching fish. In the paragraphs below, you’ll find a brief explanation of basic fishing tackle, and on what to pay attention when buying.

Choose the Fishing Rod

Rods are one of the accessories whose features and performance have been most advanced thanks to the development of technology. They are now made of state-of-the-art materials and refined for different fishing techniques. The fishing method, location, and the type of fish determine the choice of this piece of equipment.

Two materials predominate in the manufacture of rods – graphite and fiberglass. Fiberglass rods are more flexible and usually longer than graphite ones. They are intended for shallower depths, and for catching smaller fish. On the other hand, graphite rods are stronger and more comfortable to carry. But these rods are very brittle and easy to break. Don’t use them for fishing in rough waters or during stormy weather.

Manufacturers came up with one more division of fishing rods based on where you plan to fish. Two factors will affect your choice – how flexible the rod is and what weight it can carry. So you can decide on light, medium, and heavy fishing rods. Heavy rods are more pliable and intended for large fish, while light and medium rods are used for catching whitefish.

Leer and String

Fishing reel, combined with the rod, it is one of the most expensive pieces of angler’s gear. It is a device used for unwinding and winding nylon carrying the hook and bait on end. Some primary division is on rotary, multiplicative, and stationary reels. The prey type and fishing technique affect this selection, but the most expensive rod is not a guarantee of successful fishing. Besides, you need to know if you need a reel for the rod or the edge of the boat.

Regarding the nylon you roll on the reel, pay attention to its thickness and mass. The distance of your throw will depend on the weight of the fishing line. Heavier nylon (‘braid’) can go further, giving you a great chance to catch bigger fish. Also, nylon of the highest quality will last longer, and the coil replacement time will take much longer than with thin strings.

Choosing Terminal Tackle


Every piece of gear is of some importance for fishing success. But with no terminal tackle, catching fish is impossible. Before people invented fishing rods, they grabbed fish by hand or with the help of simple hooks or spears. Luckily, with modern gear, fishing today is way more comfortable. 

The choice of terminal tackle can be quite confusing sometimes, even for professionals. When you check fishing gear reviews and comparisons website for hooks, floats, and lures, you’ll see different types, in various shapes, purposes, and sizes. 

The choice of the hook depends mostly on the fish you are catching; they are adapted to the anatomy of the fish head, and there is no universal one. Hooks are one of the cheapest pieces of gear. Even though you buy the wrong ones, you can give a box of fishing tackle to a fellow fisherman or trade it for the ones you need.

As for the float (bobber), beginners should choose extended models. They serve to keep the bait on the water surface despite lousy weather or waves. Also, seeing a bobber moving is a call to action for fishers. The float starts to move when the fish catch the bait, so this is an inevitable part of the gear.

Live or Artificial Baits for Beginners?


Live baits and artificial lures serve to entice the fish to the hook. Worms, larvae, or bugs are excellent live baits because they represent everything that fish usually eat. Most experienced anglers will opt for live bait in most situations, while beginners should use lures (artificial baits). Also, lures are recommended for fishing in stagnant waters, while live bait will attract the attention of fish in fast water flows.

Before purchasing, you have to know the types of baits you need and the types of fish you’re planning to catch. Other things to remember before picking the baits are the location for fishing, river flow or stagnant water; whether it is sunny, windy or calm; whether the fish are moving or stationary, etc. Experienced fishers rely on few artificial types of bait for all conditions and all fish species, but not all are equally effective.

You don’t have to be gifted to catch fish; its success really depends on your effort, experience, and luck. And by experience, we mean quality gear. Certainly, the beginner and seasoned fisherman’s accessories are not the same, as their needs, requirements, and practice are at different levels. Beginners can start with less expensive tackle, until they learn some fishing tricks. When they improve their fishing techniques, each angler will know which type of tackle they need, depending on their affinities and budget. 

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Self-sustainable Britain: Is it possible?

Cristina Diaconu By Posted on 3 m read

In recent years, Britain has become more and more reliant on imported food, with HSBC analyst David McCarthy suggesting that 80% of food in the UK comes from abroad. Despite having a proven effective and successful agricultural industry, Britain is currently not self-sufficient when it comes to food production. 

As a nation, we rely on imported food and our agricultural industry for sustenance and economic growth. But can this change? Is it possible for Britain to be self-sustainable?

In reality, does the average consumer pay attention to where their food comes from and its journey from the farm to their fridge? The abundance of produce lining the shelves in your local supermarket and the kaleidoscope of colours coming from the fruit and vegetables aisle originates from far and wide.

Brexit has thrust this topic into the spotlight, with the possibility of a ‘no deal’ making politicians and British citizens alike nervous at the prospect of food security and reduced trade. Therefore, since the results of the Brexit vote, consumers have become increasingly aware of the origin of their food. Videos have even popped up on social media featuring shoppers filming the location labels on the produce in their supermarket. 

The National Farmers Union (NFU) president Minette Batters added fuel to the fire by suggesting in August 2018 that if the UK left the European Union without a deal, we would run out of food in a year. Figures do prove that food security in Great Britain has declined by 14% in the past 30 years, so any shift towards self-sustainability would require a huge amount of work.

The reliance on imported food is much dictated by our consumer habits. We expect to be able to eat food that isn’t in season, buying it whenever it’s available, meaning this demand is met by imports.

There are opinions on both sides of the fence in reference to whether it’s possible for the UK to become self-sustainable. What’s clear is it would require an astronomical shift in consumer behaviour.

Former president of the NFU Meurig Raymond told BBC Countryfile Magazine that he doesn’t think the UK will ever be able to feed itself. He said: “The population is rising and there is huge demand for crops that cannot be grown here, society has grown used to so much being available all year round.” On a more positive note, however, he believes we can definitely increase our self-sufficiency.

Professor Tim Lang, a Food Policy expert from the University of London, argued the case for Britain being able to be self-sufficient – but only with a big change. The professor explained to BBC Countryfile Magazine: “Yes, but it depends on what we eat. We’ll have to cut eating meat down to once a week. We have to rebuild our horticulture and put more money into primary food production. There has to be a shift in how we grow our food.”

While Brexit has pushed this important topic into the limelight, it’s not just important to address because we’re leaving the EU. Climate change is a prevalent issue and the amount of food that’s imported isn’t benefiting the environment. To reduce carbon emissions, less produce needs to be flown thousands of miles across the world. Can we ever achieve complete self-sustainability in Great Britain? It’s not impossible. But now consumers know what’s available, it would take a massive shake up to put the genie back in the bottle.

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Branston Creates Pickle-Infused Tea for Afternoon Tea Week

To celebrate Afternoon Tea Week (12th – 18th August), Branston Pickle has partnered with tea designer and expert Bernadine Tay to put a twist on the nation’s favourite beverage by creating a tongue-tingling, tantalising pickle-infused brew.

Bold, tangy and flavourful, Branston Pickle has always been synonymous with cheese sandwiches, a vital component of Afternoon Tea. Foodies can now marry two quintessentially British greats – tea and Branston Pickle – in the comfort of their own homes with a simple recipe that pairs perfectly with cheese and pickle sandwiches. The pickle-infused tea offers something profoundly unique for consumers’ increasingly adventurous palettes by experimenting with a range of flavour combinations.

Branston partnered with Bernadine Tay to push the boundaries of brewing. A graduate of Biomedical Science, Bernadine utilised her scientific background to create the unique blend by infusing a range of complementing and contrasting ingredients. The result? A brew that strikes the perfect balance to enhance the best characteristics of Branston Pickle: its richness, tangy flavour and colour.

Everyone knows that port and red wine pairs well with cheese. However, not many people know that a good cup of tea perfectly enhances the characteristics of cheese, and the Branston Pickle-infused tea was designed with this in mind. When matching a tea to cheese, complementing levels of acidity is fundamental to a great pairing. Cheddar is at a pH level of approx. 5.1-5.4 and ingredients of the tea were chosen to achieve a similar pH level.

The Branston Pickle brew features fruity and citrusy aromas of apple, orange and lemon infused with the recently launched Branston Smooth Pickle, in addition to fruit and black tea to create a unique combination of sweet, zingy and savoury flavours. Using a breakfast tea creates a more profound and rich flavour; a fruit tea bag that contains hibiscus flower gives the brew a deep red colour, adding to its bold and zesty flavour. The richness and sweetness of the Branston Pickle infused in fruity notes balances the creamy, savoury consistency of Cheddar.

Bernadine Tay, founder of Quinteassential, tea designer and judge, comments: “Every cheese lover knows that a cheese sandwich with Branston Pickle is an ideal pairing. The Branston Pickle-infused tea marries both cheese and pickle to celebrate one of the nation’s favourite occasions – afternoon tea.

“The concept of afternoon tea has changed dramatically over time, we are now seeing modern twists to the British classic with many afternoon teas incorporating exotic ingredients such as yuzu, butterfly pea flowers and hibiscus, and pairing these with a wider range of flavours in their sandwich fillings or pastries. Most recently, we’ve even seen an entirely frozen afternoon tea concept.”

Anyone marking Afternoon Tea Week can recreate their very own pickle-infused tea at home to pair with their cheese and pickle sandwiches using the below recipe:

Branston Lovers Tea Recipe (for one 500ml teapot)

1 fruit teabag (should contain hibiscus)

1 black teabag (any breakfast tea blend)

2 heaped teaspoons of Branston Smooth Pickle

3 thin orange slices

4 apple slices

1 slice of lemon

Small bunch of celery leaves

Boiling water

2 heaped teaspoons of honey (optional but recommended)


  • Mix all ingredients and add hot water before allowing to steep in the teapot for approximately 5 – 7 minutes. Strain the mixture into a cup.
  • To serve hot, serve immediately in small teacups or shot glasses and sip with a cheese and pickle sandwich.
  • To serve iced, leave to infuse for longer till cooled. Add ice and serve in a long glass with a stick of celery for an interesting savoury iced tea option.

Tips: No milk, no sugar.

Branston Smooth Pickle is available at Asda, Morrisons and Sainsbury’s for an RRP of £1.50.

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Will Artificial Intelligence Software Improve Your Business?

Cristina Diaconu By Posted on 3 m read

Author: Mario Petkovski

Many giant companies around the world are investing millions in building stable and smart Artificial Intelligence (AI) software that is capable of expanding their business capabilities and minimizing costs. 

Artificial Intelligence is the modern way of visualizing your company and it is the best way to be prepared for the future. However, AI is still in development and it has to complete many fazes until it is ready to be used in the real world.

Many businesses tested some kind of AI software in order to make their company more efficient. Basically, AI is intelligence that can be programmed to learn, adapt, anticipate, take action, and even look into the future. This means that the software can even make decisions that will lead the company in the right way.

There are a lot of benefits that Artificial Intelligence could bring to one business such as:

  • Manage resources better by optimizing routine processes and tasks
  • Increase efficiency and productivity in the company
  • Improve the decision-making process by supporting it with the right information
  • Avoid human error and ordinary mistakes that can slow down the company
  • Use the AI for predicting situations in the future such as customer behavior, cost anticipation and etc.
  • Store a large amount of data that can be used to support the business

AI software can be connected to all kinds of technologies. This will make the production process much easier as the software can operate machines, go through phases, and inform you of the process and much more. 

As the market today is overcrowded with many companies competing for one another on the marketing filed, with the use of the AI software you can personalize the process in a way that your customers would respond to any marketing strategy. This will become useful even when you are facing competition by focusing on your mission with automated marketing process to save money and time.

Nonetheless, it is not all that bright just because building Artificial Intelligence software comes with a few disadvantages

First of all the process is very complicated and requires professionals to be built and set correctly for your company. If the process is not set up the way it should be it could lead to big problems and potentially kill the company.

Additionally, it tends to be very expensive. In order to infuse your company with Artificial Intelligence, you have to sacrifice a lot of resources in the process. The AI software sometimes requires things that money can’t buy, for example, the machine learning process requires millions of variations in order to learn every step and to teach the software how to react. This could be time-consuming and frustrating.

Unemployment is another issue that the world would face after all the companies built their own Artificial Intelligence. Since the AI is capable of replacing human work, companies will no longer have the need to employ people as they tend to lower their costs.

Artificial Intelligence is the way to go if you want to be prepared for the future. Investing in such technology now can be a huge game changer when it finally happens. The AI software is capable of doing extraordinary things and its limits are your imagination. AI can be used in every sector, nowadays even sports.The NFL playoff favorites have recently started using AI to determine players performance. If you decide to go with AI software in your company, you can always start smaller and try to work your way up until all the company sectors are covered. The potential of the technology is limitless, but as in any technology comes with few disadvantages to think about. It is always better to keep your company up to date with all the latest technologies designed to make the process simpler.

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Mama Fuego Launches in September

Launching in September 2019, Mama Fuego is an architecturally-designed two storey day-to-night drinking and dining destination located at The Tide in London’s most dynamic new creative neighbourhood, Greenwich Peninsula. The venue features a 70-cover restaurant, Milk-Bar, Sunken Lounge, open bakery, private garden overlooking the river and exclusive after-hours drinking dens. 

The Tide is London’s first cultural linear park running alongside the Thames, and is created by the co-designers of NYC’s High Line, Diller Scofidio + Renfro. When it opens in July 2019, it will offer a landscaped route for running, walking and meditation with free-to-view public artwork including large-scale sculptures by Damien Hirst and Allen Jones. Mama Fuego is set to be the go-to destination for dining and drinking alongside this exciting new riverside park. 

With 700 square metres of space and 300 covers, the venue will have a members-club feel, with a glamorous yet inclusive atmosphere and a plethora of exciting spaces for guests to explore and discover from morning to evening. 

Mama Fuego is the result of a creative partnership between mother and daughter team Lynette and Cloe de la Vega, known for their architectural hospitality group Banksia & Co ( The opening of this venue, the pair’s ambitious second site, is hotly anticipated, after the successful launch last year of their first UK venture, coffee house and kitchen Abuelo in Covent Garden. 

Drinking & Dining 

An emporium of discovery, Mama Fuego will redefine the ‘local’ with different social, drinking and dining spaces through which guests can move and experience throughout the day. 

Start the morning with Abuelo coffee and cake in the Milk-Bar and Conversation-Pit, meet friends for lunch in the Dining Room, followed by a workshop in the Bakery, hide away in the Snug, then stay late into the night for cocktails and live music in the Triangle Bar


The Milk-Bar is housed in the main entrance of Mama Fuego, bringing the fun, neighbourhood vibe of Australian cafés to Greenwich. Originating in the suburbs of Sydney, milk-bars were family- owned and run, ‘mum and pop’ cafés that served informal food and drink. They were truly interwoven into the fabric of their communities and were the ‘go-to’ spaces for local residents. 

The Milk-Bar will serve daily made goods from the bakery, including beautiful floral cakes, Matcha and Charcoal soft serve ice cream, Tim Tams and Caramello Koalas. 

As well as enjoying inside, the Milk-Bar counter offers plenty of takeaway options; the perfect pit- stop for local residents to pick up their morning coffee from 7am each day. 

Mama Fuego takes its coffee menu from sister venue and cult Covent Garden coffee house, Abuelo. Single origin, organic, Central and South American beans are combined with the world- renowned Australian coffee technique to provide a truly special coffee experience. The team work with a British roastery partner, overseeing the process to get the right flavours for their single origin coffees. 

The baristas are trained with a very specific technique for every step of the process, whilst using a state-of-the-art Slayer coffee machine and Mama Fuego’s own ‘custom’ technique of extraction time, temperature, pressure, grind and milk, for a unique and delicious cup every time. 

Dining Room 

The 70-seat all-day dining room at Mama Fuego serves a new take on Australian-style food, with a focus on quality, organic produce and a relaxed, buzzing atmosphere. 

An open kitchen allows guests to interact with the team of chefs. A stone fireplace provides a space to gather. 

The dining room features a hydroponic cress and edible flower farm, used by the chefs, bakers and bartenders in their daily dishes. 

The restaurant offers a variety of seating options for parties of all sizes, from a communal banqueting table, to cosy sofa areas that are perfect for an intimate dining experience. 

Sunken Lounge & Conversation Pit 

The Sunken Lounge and Conversation Pit is set slightly below floor level on the ground floor and is a space where guests will want to linger, purposefully designed to encourage a social experience. 

The sunken lounge is bordered by bespoke zig zag timber panelled screens, with upholstered seating snaking organically through the kidney-shaped space. The centre point of the lounge is a large, suspended fireplace, with a flue reaching up the double height of the venue. 

The alcove snug that adjoins the sunken lounge has a welcoming, Australian home-kitchen vibe, with timber cabinets and a huge, four and a half metre-long stall bench. 


The bakery is situated on the second-floor mezzanine level. An inviting, open space, from here guests can watch as Mama Fuego’s bakers create delicious patisserie, cakes, breads and pasta whilst enjoying the mouth-watering smell of freshly made treats. Guests can also takeaway items from the counter. 

The Head Baker will host baking classes and workshops, and the seating area offers incredible riverside views of the Capital, and Mama Fuego’s huge central fireplace on the ground floor. 

Sustainable timber floors and island benches give a country kitchen feel. As day moves into evening, the space transitions with ambient lighting and the counters become ice wells and the space serves a craft drinks menu. 

The Triangle Bar 

The Triangle Bar at Mama Fuego has a fun, late night vibe and houses the beautiful copper-still gin distillery on the second floor of the venue. 

The triangular tap room serves draught beers and small-batch, craft cocktails on tap, created in collaboration with One Point Eight. 

A bubble shaped wall-hung fireplace – the first of its kind in the UK – is a stunning focal point within the Triangle Bar. 

The space features copper distillery stills, an upright 100-year old piano, a fireplace and vintage 60s and 70s plush sofa seating in tonal green velvets. 

The Triangle Bar will be available for private hire and is the perfect intimate space for parties and gatherings. Guests will also be able to order food downstairs from the all-day restaurant. 

The Garden 

Guests may drink and dine on Mama Fuego’s stunning terrace overlooking the river Thames with London cable cars floating through the skyline. 

During the warmer months, parilla dishes will be served, barbecued in front of guests, using traditional South American techniques.

The Tide Location

Situated directly opposite the O2 arena, just a two-minute walk from North Greenwich tube station on the Jubilee Line, Mama Fuego is easily accessible by train or by boat. 

The venue is housed at The Tide ( a new riverside destination for art, design and wellbeing, which will open its initial 1km of its 5km park in Summer 2019. 

With elevated walkways that flow through social and cultural ‘islands’, including sunken gardens and giant sculptures from some of Britain’s most acclaimed artists, including Damien Hirst, there will also be a communal 27-metre picnic table, meditation spaces and waterfront terraces. The Tide is a celebration of art, design and community in this exciting, expanding neighbourhood. 


Mama Fuego’s interior channels the sultry sophistication of the 1960s and 70s, taking inspiration from the iconic set-design of the James Bond and Pink Panther films of this era. 

Mama Fuego is designed to transition effortlessly from day to night, from a relaxed breakfast and brunch venue to a playful, evening destination. The venue’s colour scheme follows this progression; as guests move upwards through the two-storey space, the warm palette of Australian timber, ochre, deep oranges and reds on the ground floor shift to darker hues of green and stone upstairs. 

With the Founders’ strong architectural and design background, there is a meticulous attention to detail: both aesthetic and functional. Lynette designed the impressive Tasmanian black wood banqueting table that was made in the group’s Sydney workshop, with its beautiful turned legs placed centrally, to seat as many guests without interruption. 

The team have incorporated vintage interior elements to the new building, such as an one hundred year old piano, a vast Seventies green velvet sofa from Amsterdam, as well as nods to their Antipodean heritage with sustainable timber screens, flooring and furniture.

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Sustainability Matters – How Tech Can Help Operators Reduce Waste

Cristina Diaconu By Posted on 2 m read

Sustainability is the topic of the day. This month, food, retail and hospitality operators were called on to support a drive to cut the 100,000 tonnes of food wasted each year by 50% before 2030. The call was made by environment secretary Michael Gove and the government’s food surplus and waste champion Ben Elliot ahead of the Step up to the Plate symposium, to be held at London’s V&A museum on 13th May. At the same time, the hospitality industry is becoming aware of customers who are interested in the environmental consequences of their eating habits, such as sustainability and reducing food waste. It’s clear something needs to happen.

Where should they start?

Reducing food-related waste can start much earlier than with the packaging, it should begin with the food itself and this is where technology can help. There are a variety of apps aiming to reduce food waste, such as Olio, FoodCloud and Farmdrop. Their approaches range from helping to connect neighbours and local retailers so surplus food can be shared and not wasted unnecessarily, to farm-to-door style delivery services connecting the consumer directly with local farmers.

Use technology to improve stock control

Mobile and online ordering itself can play a part by helping food operators better manage stock control and ensure that as little food as possible is wasted. With digital ordering, knowing what customers have ordered ahead of service time enables kitchen and bar staff to reduce avoidable food waste by better managing their production volumes. Over time, with data about customers’ buying behaviour, avoidable food waste can be reduced significantly.

Intelligent bins helps reduce unnecessary waste

The emergence of clever tech such as smart bins has helped chefs become more aware of what they discard, which is good news for both the environment and companies’ bottom line. Smart kitchen tech company providers like Winnow have started to prove popular with early adopters of the technology, garnering praise and media attention. The technology involves a scale that weighs food waste bins and a touchscreen where operators can log what is being thrown away. The analytics can then be reviewed to make kitchens run more efficiently.

We look forward to seeing what new technologies and innovations are still coming this year to help consumers eat and drink in a more environmentally responsible way, as well as giving more support to operators to meet the government’s aims.

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