Sign up to be the first to know about blog features

All Posts By Cristina Diaconu

Wilder from Sir Terence Conran to Launch in October @ Boundary London

Launching in October 2019, Wilder Restaurant & Bar (www.wilderlondon.co.uk) is a contemporary British restaurant and bar located in Shoreditch institution, Boundary London (https://boundary.london/) on Redchurch Street. The venue features a 60-cover restaurant, a bar and 12-pax private dining room.

Wilder Restaurant & Bar is the result of a creative partnership between Sir Terence Conran and Richard McLellan, former Chef at the Typing Room (Four AA Rosettes) and at Michelin-Starred Alyn Williams restaurant. 

Wilder utilises the flavours from natural and considered British ingredients, to create innovative and sustainable dishes served in a natural environment with a simple, earthy interior.

Food Menu

The menu is all about simple British ingredients, while reflecting McLellan’s creativity and vision, with a focus on sustainability and seasonality.

McLellan regularly visits Barton Court, Sir Terence Conran’s Georgian retreat in the English countryside, to source ingredients from the 145-acre estate, including sustainable trout and crayfish as well as watercress, 

  • Sample dishes include:
    • Scallops, Turnip, Green Plums & Broth
    • Venison, Beets, Elderberries & Rye
    •  Curds, Girolles, Pear & Linseed
    • Short Rib, Smoked Onions, Tongue & Sorrel 
    • Hake, Cockles, Cavelo Nero & Gutweed 
    • Jerusalem Artichoke, Malt, Chicory Coffee & Cobnuts 
    • Meadowsweet, White Chocolate & Blueberries 

Drinks Menu

The drink menu incorporates some of the ingredients and botanicals that McLellan uses in his dishes and is adapted as  British seasonal ingredients change and become available. All perfectly pair with a menu of Snacks. 

The bar serves a selection of European wines, spirits and beers, with a wide range of gins including a locally-produced one from neighbour distillery, East London Liquor Company. 

The team will also be serving a bespoke small batch Wilder gin co-created with East London Liquor Company. The spirit is made with the same seasonal botanicals that McLellan will be featuring in his menu. 

Bar snacks  include:

  • Pigs Head, Beremeal & Beer Onions
  • Potato & Smoked Roe
  • Oyster & Elderflower and Skate Cheeks
  • Yeast & Lovage
No tags

Share this article

Studio William Announce Partnership with Thai Leather Ware Specialists, Kiat Siam

Cotswold-based foodservice consultancy and purveyors of premium HoReCa products, Studio William Hotel & Restaurant Supplies, have announced a new partnership with Thai leather specialists, Kiat Siam. 

With over three decades of experience in producing premium and vegan leatherware products, Kiat Siam will be one of a catalogue of new brands to be exhibited by Studio William at this year’s Restaurant Show at London’s  Olympia. 

Visitors to the Studio William stand, located at UW10 on the National Hall Gallery, will be treated to a wide variety in-room and FoH essentials by Kiat Siam, from ice buckets, tea trays, desk-organisers, and menus to magazine racks, wastebaskets, caddies and coasters. 

The range compliments an interesting selection of glassware, tableware, and cutlery, which have been chosen to form part of an interactive stand that will invite visitors to play with the items on show and create their perfect tabletop. The most popular design will win a Creative Dining Experience for 10 people at Studio William’s ‘Creative Dining Experience’ in the Cotswolds for up to 10 people. 

Who Are Kiat Siam? 

Kiat Siam may not be a name you’ve come across on your travels, so you might be surprised to learn that their client list boasts the likes of Hard Rock Cafe, Shangri-La Hotels, Mandarin Oriental, Intercontinental Hotels, Hilton Doubletree Hotels, and the Ritz Carlton Singapore… to name just a few! 

William Welch, Founder of Studio William is delighted with the new partnership, “This is yet another great addition to our rapidly growing portfolio of premium Hotel and Restaurant supplies.” He tells us. “We’ve worked with Kiat Siam for several years on smaller, bespoke projects and have always been delighted with the results. Whilst there is still a strong demand for genuine leather goods, we are equally excited about the wide range of vegan products we can develop, which will allow us to meet the growing demand for more ethical guest amenities and room accessories.” 

No tags

Share this article

Celebrate Sourdough September with Bread Ahead and Branston Pickle

Branston is inviting you to dust off your aprons and pick up your rolling pins. The iconic British brand will host a limited-edition sourdough workshop with Bread Ahead Bakery School – one of London’s favourite bakeries, situated in the heart of Chelsea. The class will demonstrate the art of baking the perfect Branston Pickle Loaf on Sunday 29th September.

The masterclass will teach bread fans how to put a twist on the traditional sourdough recipe by incorporating bold and flavourful Branston Pickle – creating a tangy moreish mix. The recipe has been created by Bread Ahead Bakery’s Executive Head Baker, Aidan Chapman, who will be putting attendees through their paces during the three-hour masterclass, catering to all levels of experience.

Attendees will be able to create the ultimate cheese and pickle sandwich using their freshly baked creations, proving that cheese is the perfect partner to the Branston pickle loaf! Loved by generations of families, this iconic sandwich filler – available in original, smooth and small chunk – continues to inspire many to bring out the Branston to create delicious cheese and pickle sandwiches.

The Branston Pickle x Bread Ahead Bakery Masterclass will run for three hours on Sunday 29th September, starting at 2pm. Tickets cost just £35 per person (usual price: £90 per person). To book your place, please visit www.breadahead.com.

There are limited spaces on offer, so be sure to book your space quick!

For anyone looking to roll up their sleeves for Sourdough September at home, you can also try your hand at recreating the delicious Branston Pickle bread recipe below.

Branston Pickle Sourdough Bread Recipe

Preparation time: 4 hours. Baking time: 40 minutes. Serves: 12-14 good slices

Ingredients:

  • 500g strong white bread flour
  • 55g wholemeal bread flour
  • 370g water
  • 13g fine sea salt
  • 170g liquid white sour starter
  • 150g Original Branston Pickle (7.5 tablespoons)

Method:

Preparing the dough:

  1. Place both flours in a bowl and mix together
  2. Add 350g of your water at 28°C
  3. Combine with the flour to make a dough
  4. Cover and leave to rest for 30 minutes
  5. Add sour starter, salt and the rest of the water
  6. Bring together to form a dough, then develop by hand for 10 minutes or by mixer on a slow speed with hook attachment for 6 minutes
  7. Once mixed, place in a lightly oiled bowl
  8. Give dough a fold. Ensure all corners fold over, and leave for 45 minutes
  9. Give a second fold, and leave for 45 minutes
  10. Give a third fold, and leave for 45 minutes
  11. As you fold the sides over spread a 1/4 of Branston Pickle on each layer
  12. Cover and leave for 45 minutes
  13. Now pre-shape the dough into a light ball and place onto a lightly oiled surface
  14. Cover and leave for 30 minutes

To shape the bread:

  1. You will need a round bread basket, heavily dusted with flour
  2. Take your dough and turn it upside down
  3. Bring all the corners over to meet in the middle, then stitch the dough together down the middle
  4. Turn-over and bring together to form a ball
  5. Place into your floured basket seam side up
  6. Leave at room temperature for two hours before placing in the fridge for 12-18 hours

Baking the bread:

  1. The next day you are ready to bake! Pre-heat oven 250°C or Gas Mark 8
  2. For best results place a cast iron pot into the oven and ensure the dough fits (a), or place a tray in the oven to heat (b)
  3. a) If baking in a pot:
  • Place dough into pot, and slash a square on top
  • Place lid on and bake for 30 minutes
  • Take lid off and bake for a further 10 minutes

b) If baking on a tray:

  • Take out of the oven and place bread on the tray
  • Slash a square on top
  • Place in oven with a small container of water for the steam
  • Bake for 30 minutes
  • Take loaf out of the oven and allow to cool
No tags

Share this article

Research highlights the negative impacts of eating a low-carb diet

Cristina Diaconu By Posted on 3 m read

The movement of “cutting carbs” has faced negative press recently, encouraging people to rethink their dietary choices. Findings reveal that drastically stripping back your carb intake, to help lose or maintain your weight for example, may have negative impacts for your health in the long run. The health research coming to light, gently reminds us that including a healthy amount of carbs in our diet is important for generating energy for our bodies, particularly for muscle repair and gain. Take a read through our guide below, from knee pain relief product provider.

A healthy diet includes carbohydrates 

What is a carbohydrate? There are three types of macronutrients that form the main part of our diet, these being carbohydrates, fat and protein. Within the carbohydrate category, there is sugar, starch and fibre. 

Those who often exercise understandably need more energy to keep their body functioning properly and prevent fatigue. This is where carbohydrates are essential, as they’re the main source of energy for both our brains and bodies. When we consume carbohydrates, they break down into glucose. This is then stored in the liver and muscles and used to fuel our physical activity. It’s likely that you wouldn’t athletically perform as well without carbohydrates in your diet. 

Especially if you’re focusing training on a particular muscle group, you need your body to be equipped to repair and build these muscles. This is where carbohydrates come into play. Glucose (the end product of carbohydrates) enables nutrients in the body to be used to make energy, this means that the protein in the muscles can focus on rebuilding and repairing muscle tissues. 

It’s important to remember the difference between “good” and “bad” carbohydrates. Eating too much sugar, for example, will be bad for your health, but increasing your fibre intake is likely to give some benefits.

The negative impact of low-carb diets

Research on different diets and eating habits is continually being released, meaning it can get confusing when we’re deciding what to and not to eat. There is an abundance of recent research though that demonstrates the negatives of a low-carb diet. 

Results published in the Lancet Public Health reveal that eating a low-carb diet can, in fact, shorten your lifespan. They concluded that a 50-year-old participant who consumes less than 30% carbs has a life expectancy of 79.1 years, but this rises to 82 years for someone who eats more than 65% carbs. 

One study published in November 2018 showed that carbohydrates can play a big part in brain activity too. They found that a low-protein, high-carbohydrate diet could go as far as warding off dementia. 

Instead, scientists are recommending maximising fibre intake, suggesting that people should be eating a minimum of 25g each day. This can be difficult to get used to, considering that two Weetabix only has 3g of fibre in and a thick slice of brown bread only has 2g. 

As we can see, cutting out carbs from your diet can seriously affect your ability to work out and recover properly. Recent research has revealed that alternative dietary recommendations may be a better alternative, such as increasing your “good” carbohydrate fibre uptake. 

Sources:

https://www.washingtonpost.com/lifestyle/wellness/cutting-carbs-could-lead-to-premature-death-if-you-replace-them-with-the-wrong-things/2018/09/13/17214ba2-b6bb-11e8-a2c5-3187f427e253_story.html?noredirect=on&utm_term=.e750b8c3e673

https://www.bbc.co.uk/news/health-46827426

https://www.theguardian.com/lifeandstyle/2019/jan/10/high-fibre-diets-cut-heart-disease-risk-landmark-study-finds

https://www.theguardian.com/society/2018/nov/21/low-protein-high-carb-diet-may-help-ward-off-dementia

https://www.dailymail.co.uk/health/article-6578291/Millions-risk-early-death-not-eat-fibre-warns-major-study.html

https://www.schoolnutritionandfitness.com/data/pdf/Why_are_Carbohydrates_Important_for_Athletes.pdf

No tags

Share this article

London Venue Grows Its Own Vegetables

This year, 30 Euston Square has put sustainability at the heart of their vision. Announcing a new herb garden on the rooftop terrace, the venue will now be able to provide their chefs with fresh ingredients at arm’s length whilst working closely with them to curate the garden to fit their needs in the kitchen. 

In line with their pledge to always source as locally as possible, the venue is launching this new green initiative along with plans to create a vegetable patch during the winter months in order to maintain their promise all year. Providing 30 Euston Square’s chefs with freshly grown rosemary, sage, oregano and thyme, the herb garden will supply ingredients for a variety of dishes including a fresh starter of textures of heritage beetroot, whipped ricotta, lemon thyme vinaigrette or the seasonal Welsh lamb rump, rosemary potato terrine, grilled courgette, Kentish carrot puree, smoked tomato jus.

The terrace beds will offer a source of ingredients for the venue’s own exclusive home-made herb butter and the range of flavoured waters made in-house for events. The vibrant garden, thriving with fragrant lavender flower pots are an addition aimed at creating a space that provides nutrition for honeybees and other pollinators whilst also helping the venue reduce their CO2 emissions. 

Seeds have been sown and during the winter months the central London venue will harvest their home-grown beetroot, kale and Brussels sprouts to be used in a wide variety of recipes, bespoke to 30 Euston Square’s Executive Chef, Daniel Broughton. 

In 2018, 30 Euston Square implemented 11 sustainability pledges which encouraged the team to get creative and experiment to provide better catering experiences across their vast choice of services. In keeping with Searcys’ sustainability pledges, 30 Euston Square buys the best ingredients available, working closely with British farmers and producers to ensure that up to 90% of their seasonal fruit and vegetables are grown in the UK. 

“We are really proud of our sourcing and want to show our customers that we care about where our food comes from as much as they do. We buy our meat and fish directly from family run companies, grow our own herbs and vegetables, and only select teas and coffee from ethical producers. We want everyone we serve to feel confident that they are getting the best quality with as little environmental impact as possible.” comments Daniel Broughton, Executive Chef at 30 Euston Square. 

The venue’s target also includes a waste-management reduction by 20%, with disposable food packaging audited by the specialist NGO, Planet Plastic. 

No tags

Share this article

Adam Handling Launches Guest Chef Series at The Frog Hoxton

This October, critically acclaimed chef Adam Handling is launching a brand-new guest chef series at his award-winning restaurant The Frog Hoxton, collaborating with some of the UK’s hottest emerging and established chefs. 

As part of Adam Handling’s initiative to offer up-and-coming chefs a platform to showcase their talents, The Frog Hoxton guest chef series will see an exciting line-up collaborate with Adam and the Hoxton team over the next couple of months. For one night only, chefs are invited to create a unique menu showcasing their individual style whilst giving them full reign of Adam’s vibrant East London restaurant.

Kicking off the series of chef collaborations on October 1st will be foraging duo Jamie and Tasoula from ‘Foraged Fellas’ who aim to immerse guests in their fully interactive dining experience, followed by Mauritian chef and cookbook author Selina Periampillai on October 8th and alter – chef Andy Hogben (Ex Som Saa, Kym’s & Dabbous) and his exploration of vegan cuisineon October 22nd.

On November 12th,chefs Joe and Aaron of KityCow will combine the cuisine of India and Nepal with a modern British approach, followed by nose to tail duo, Sam and Alicja of Whole Beast on November 22nd.

Guests at The Frog Hoxton will also get the opportunity to experience an exclusive menu from one of the UK’s leading chefs, Great British Menu 2018 winner, James Cochran. James will be pairing up with Adam and the Hoxton team on 5th November, and Adam will return to his restaurant 1251 next February.  

Says Adam Handling. ” We’re really looking forward to welcoming some of the most exciting and innovative chefs in the UK to The Frog Hoxton. I know just how challenging it is when you’re trying to get a permanent site, especially in London – so this series is a great opportunity to support the industry and give chefs a platform to get their name out there, and for our Hoxton guests to experience something different.”   

The full line up for the The Frog Hoxton Guest Chef Series:

Foraged Fellas on October 1st

Selina Periampillai on October 8th

alter on October 22nd

James Cochran on 5th November

KityCow on 12th November

Whole Beast on 26th November 

No tags

Share this article

Edinburgh Gin Unveils OXO Tower Partnership

In a new partnership with OXO Tower Restaurant, Bar and Brasserie, Edinburgh Gin unveils an exclusive coastal-themed terrace in the heart of London, the Edinburgh Gin Seaside Terrace. 

Inspired by Edinburgh Gin Seaside – the award-winning gin distilled using coastal botanicals including ground ivy and scurvygrass – the activation has transformed OXO Tower Bar’s terrace with a distinctive seaside theme.

Running for six weeks, the terrace includes a bespoke cocktail menu curated in collaboration with Edinburgh Gin and OXO Tower’s renowned mixology team.

Cocktails made using Edinburgh Gin Seaside and other gins from the range include a Seaside Spritz, a Scottish Negroni and Edinburgh Gin’s signature serves. Guests can also enjoy a coastal inspired bar snacks menu.

Neil Mowat, UK Marketing Director, Ian Macleod Distillers said:  “Our partnership with OXO Tower reinforces our goal to showcase the very best Edinburgh Gin has to offer to consumers in the capital. Seaside has formed the inspiration for the terrace and has resulted in an inspired cocktail selection that gives OXO Tower’s guests the chance to experience Edinburgh Gin on the famous banks of the Thames River.”

Nick Jarman, General Manager, OXO Tower Restaurant, Bar and Brasserie said: “Partnering with Edinburgh Gin to create such an exciting activation concept is testament to our commitment to working with the very best Britain has to offer. It’s collection of gin and liqueurs allowed our bar team and chefs to create unique cocktails and a delicious food menu inspired by Scotland’s famous coastal views and world-famous seafood.”

This builds on a programme of activations in London this summer which kicked off with Edinburgh Gin’s Seaside themed installation for the Chelsea Flower Show at Peter Jones.

The Edinburgh Gin Terrace is open until Sunday, 6 October, for more information: https://www.harveynichols.com/restaurant/the-oxo-tower/whats-on/upcoming-events/the-edinburgh-gin-terrace/

No tags

Share this article

Sticks’n’Sushi Arrives in Soho

Sticks’n’Sushi, the Danish restaurant group, is to open its ninth restaurant in the UK on October 9th.  The new restaurant in Beak Street, Soho, will be the group’s seventh in central London, and comes hot on the heels of its recent successful opening in Kings Road, Chelsea.

Known for its high-quality, fresh food based on a unique combination of traditional sushi and yakitori sticks from the grill, Sticks’n’Sushi offers diners a welcoming combination of Danish hygge and Japanese Noren.

The Soho restaurant is in a new building at 40 Beak Street.  Set over two floors, the Soho restaurant will have 170 covers, and operate seven days a week from 12 noon until 11.00pm  (10.00 pm on Sunday).  As a result of the group’s latest expansion 80 new positions are available front and back of house, and they are actively recruiting for ‘vibrant and passionate hospitality-loving individuals.’

Andreas Karlsson, Group CEO says: “Finding the ideal locations for Sticks’n’Sushi can take us some considerable time. We devote a great deal of energy to looking for the perfect sites, and we’ve now found the right spot in Soho.

Although newly constructed, the building we’re going into has already achieved iconic status with its striking glazed brick façade featuring 100 different iridescent shades, and Damien Hirst has chosen this location for his flagship studio and art complex.

It’s the location for us to host the local creative business community, young high-spending residents and destination diners.”

Each Sticks’n’Sushi location is individually planned, and inside the restaurant, guests are greeted by a warm and welcoming design, drawing on Sticks’n’Sushi’s Danish-Japanese heritage. The new restaurant features hanging partitions, inspired by the Japanese Noren curtains, used to separate and decorate doorways in Japan. Their soft and sound dampening qualities add to the Danish Hygge, a distinct feeling of cosiness that permeates every square foot of the two-storey restaurant.

Behind the design are Berlin-based architects Diener + Diener, who have been a trusted partner of Sticks’n’Sushi since the company’s first opening in Copenhagen more than 25 years ago.

The menu features Sticks’n’Sushi’s signature dishes such as the Hell’s Kitchen maki with bubbly tempura shrimp and Japanese barbeque sauce and yakitori skewers such as the Buta Yaki with organic, free-range pork from Denmark.

Introducing sustainable sake

To celebrate the opening of the Soho restaurant, Sticks’n’Sushi is releasing a sustainable and British- brewed sake, made from surplus rice by Kanpai, a micro sake brewery based in London run by Lucy and Tom Wilson.

The new sake is called ‘Rice Revived’. It is a bright and fruity craft sake created with sustainability in mind. Born from a shared passion to reduce food waste, Kanpai crafted this sake from Sticks’n’Sushi’s unused rice and it has been bottled and labelled using recycled materials.

No tags

Share this article

The Real Greek Launches Filoxenia Dinner Menu

This September, The Real Greek, the UK’s only group of authentic Greek restaurants, will partner  with Hellenic Hope, a UK charity that helps kids-at-risk in Greece, to launch its new Filoxenia Dinner Menu, in a celebration of authentic Greek hospitality.

Greeks pride themselves on their generosity and hospitality to both friends and strangers and call this custom ‘filoxenia’. 

The new menu celebrates this cultural tradition. For just £12.95 per person, diners can enjoy a complete meal, mixing and matching four dishes from across almost the entire Main and Vegan menu, first selecting either Greek Flatbread or Crudités, then one Cold Meze, one Hot Meze / Grilled Meze and a dish from the Sides or Salads section. 

Each time a diner chooses the Filoxenia Dinner Menu in each of its 15 restaurants, The Real Greek will donate 10p to Hellenic Hope, supporting the organisation in its mission to support children living in poverty in Greece.

Guests can make their selection from across almost the entire menu. Diners can pick either warming Greek Flatbread or fresh Crudités, and pair this with a Cold Meze dish, choosing from a variety of dips, including The Real Greek’s daily blended Houmous to its rich and creamy Taramasalata, which it makes with undyed, salted and cured cod roe.

Diners can then choose from a selection of 15 Hot Meze / Grilled Meze dishes. Options include the Chicken Skewer, served with Lemon Mayonnaise and the Spinach Tiropitakia, featuring Three Filo Pastry Parcels with Creamy Leek, Spinach and Feta filling, handmade daily. Alternatively, diners can opt for a vegan alternative, such as the Jackfruit Stifado, slow-cooked with Button Mushrooms, Shallots & Aniseed.

Finally, diners can add a Salad or Side, including the authentic Greek Salad, served with Tomatoes, Cucumber, Peppers, Greek Olives, Red Onion, Feta & Olive Oil, and the Aegean Slaw, made with thinly Shredded Cabbage, Carrots, Red, Green Peppers & an Olive Oil dressing

The Real Greek menu development is led by Tonia Buxton, a celebrity chef and the face of Greek food in Britain. The menu embodies the culinary heritage of the Eastern Mediterranean, taking in the best of Greece’s gastronomic traditions, from its 6,000 islands to the fertile mainland and mountains to the latest innovations of the capital’s restaurant scene.

With all the fun and energy of quintessential Greek dining, The Real Greek is perfect for dates, family get-togethers and a catch up with friends. Its traditional Greek hospitality always delivers a buzzing atmosphere and occasional live entertainment makes it the ideal location for birthdays, anniversaries and parties.

The Filoxenia Dinner Menu will be priced at £12.95 per person, and available to purchase from 5.00pm, Sunday – Thursday across all locations at The Real Greek.

No tags

Share this article

Jon Hobson Appointed as Head of Operations at Salon Privé

Jon Hobson has been appointed as the new Head of Operations at Salon Privé and will oversee all aspects of the all-new live music gin bar.

Jon, 36, brings with him over 20 years of experience in the industry, having worked at many respected restaurants and bars across Leeds and Manchester.

At Salon Privé, Jon will be responsible for overseeing all aspects of the new venue, ensuring that both behind the scenes and front of house runs smoothly, whilst maintaining a motivated team as well as happy guests.

With a new food and drink menu, coupled with live music sets that change weekly, Jon aspires to create the best live music venue in Leeds. Salon Privé is home to Greek Street’s only elevated outdoor terrace, as well as one of the largest gin collections in the city with over 200 varieties.

Andrew Creese, General Manager at Dakota Leeds, said: “We are delighted to welcome Jon to the team. After Jon’s previous successes, we knew we wanted him to take our bar to new heights and I am sure he will maintain and enhance the reputation of Salon Privé, delivering first-class service and an atmosphere for everyone to enjoy.”

Jon Hobson said: “I am truly excited to be working at Salon Privé. Following the venue’s launch, I have been able to spend time coaching and getting to know the team to ensure they provide a seamless service every weekend.

“Salon Privé is a stunning destination bar with unique views over Greek Street and I can’t wait to begin executing more long-term plans, creating an enjoyable and theatrical experience for our guests.”

No tags

Share this article