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Brother Marcus Opens Second Restaurant

Cristina Diaconu By Posted on 2 m read

Brother Marcus, renowned for its award winning brunch, will be opening a second, larger site in Islington this June. With a brand new evening menu, the restaurant will be serving Mediterranean inspired small plates with a focus on tradition Cretan flavours, taken from family recipes. Located near the Angel station, the venue will be available for brunch, dinner and cocktails.

The evening menu was designed for sharing and it is divided into four sections: earth, land, sea and snacks, with an emphasis on vegetarian and vegan dishes. Snacks include fried feta with honey and sesame; homemade crisps with oregano and lemon zest salt and daily home-baked Lagana bread. From the sea, there is a grilled octopus on a bed of fava puree with pink peppercorn vierge and charcoal oil, while from the Earth there is chargrilled aubergine with mint, chilli, lemon zest tahini and pomegranate seeds and stuffed courgette flower with lemon, thyme, goats curd and pine nut piperade. The land brings cracked pork belly with a Metaxa and date glaze with apple labneh and walnuts. For anyone that has room after all that choose from either honey bombs with cinnamon syrup and sesame or sticky toffee and Metaxa pudding with dates and cream.

Winner of Time Out Love London Awards 2018, Brother Marcus’ famous brunch will be coming to Angel, featuring the Step Sister, sweet potato, courgette and feta fritters with mashed avocado and spinach; crispy kale and turmeric yogurt topped with a poached egg.

The cocktail menu will incorporate Mediterranean ingredients, bringing fresh and delicate flavours to some old school cocktails. Choose from eye opening combinations including Balkan Whip of rye whiskey, ouzo, red apple and egg white, and Smoke and Honey with mezcal, lime and Greek honey water. The Brother Marcus boys will be offering a list of wines from around the world, including some Greek wines, and bottled beers.

The interior will be a warm and friendly environment with wooden inbuilt banquet seating sitting below falling foliage intertwined in a steel grid. There will also be a semi-private dining room that seats 12 for those looking to have their own parties.

This summer, Brother Marcus is set to transport you to the beaches of Santorini and the winding cobbled streets of Mykonos straight from the streets of London.

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KERB Caters to Help Street Child Charity

Cristina Diaconu By Posted on 2 m read

KERB Caters, street food pioneers, have announced a new partnership with UK charity Street Child, which will see 15p from every meal bought at one of the KERB’s private events donated towards helping children in some of the world’s poorest countries get off the streets and into school.

Street Child has supported over 15,000 families since 2009 to set up or expand their own business and now, with the support of KERB, they will reach even more people. Together they will be able to educate and empower vulnerable families to set up their very own street food businesses.

KERB Caters generated almost £1 million for its traders across 150 private events in 2017, and now a portion of this revenue will go towards supporting parents in West Africa in setting up their own food businesses to help them pay for school uniforms, books and pens for their children.

KERB Caters are the UK’s leading street food business, with access to over 90 street food traders and offering full-service, onsite event management from start to finish – including pre and post event consultancy and unrivalled knowledge and experience about street food, London spaces, and how small businesses work.

Building their commitment to environmental sustainability, KERB have also made the decision to ban ALL plastics across their private events including bottled water and plastic cutlery, making them the only events company to do so inside heritage venues such as Natural History Museum and Somerset House. Instead, KERB Caters now use compostable serviceware made from compostable material and are partnering with waste removal partners wherever possible.

Street Child UK is a charity helping some of the world’s poorest and most vulnerable children to live in safety and go to school. The charity was founded by Tom Dannatt in December 2008 with one project, for a hundred children. Less than a decade later the charity has made significant contributions to the lives of more than 120,000 children across Sierra Leone, Liberia, Nepal and Nigeria.

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BAYGO Brings Caribbean Food to the City of London

Cristina Diaconu By Posted on 2 m read

Mealtimes in the City of London will be brightened up by fresh food and good vibes, brought by the modern Caribbean eatery, BAYGO. The City’s corporate customers can now pre-order dishes to their workspace or event via BAYGO’s new online ordering platform, powered by Preoday.

“The BAYGO mission is to innovate and change the perception of what Caribbean food is and can be. Now, because of Preoday, it can be ordered online and delivered with maximum convenience and minimal fuss for corporate meetings, company parties and events. The team here at BAYGO are excited to bring the experience of the real Caribbean direct customers,” said Khalia Ismain from BAYGO.

Aiming to change the conventional sandwich platters and salads, purchased from retailers such as Marks & Spencer or Waitrose, BAYGO will offer delicious, healthy and vibrant food. Taken from the islands of the Caribbean, its dishes have been reinvented for the fast-paced City lifestyle.

“Tastes are changing, and while there will always be space for the traditional meat, veg and fish platters that have fed meetings and events for decades, there is also a hunger from the corporate world to try something new. Because customers can order from BAYGO via its Preoday web portal, it’s extremely easy for companies to access its exotic tastes and fall in love with its food options,” said Nick Hucker, CEO of Preoday.

Located in the heart of the most culturally diverse city in the world, BAYGO channels the aspirational, innovative and pioneering side of Caribbean life. With a menu boasting both world-famous staples and lesser-known, but equally delicious, alternatives, the team at BAYGO want you to experience the real Caribbean right on your doorstep.

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Leeds Is the King of the Crunch

Cristina Diaconu By Posted on 2 m read

A new survey revealed the crisp eating habits of office workers around the UK and handed Leeds the title of ‘King of the crunch’. As found by the, office workers in Leeds enjoyed munching their way through a staggering 125 million bags of crisps last year, meaning that each worker crunches through an average of 6 bags a week at work.

“We all love a bag of crisps now and again, but it seems some more than others,” said Jonathan Ratcliffe. “Perhaps slightly embarrassingly for Leeds, it seems we just can’t get enough of them.”

According to Ratcliffe, 10 grams of fat in every packet of crisps means that the average Leeds office worker puts away around 3.1 kilos of fat every year.

“Can you imagine eating seven pounds of fat?” he asked, “I’m not saying that we should all be immediately switching to quinoa and health food snacks, but the health implications are obvious.” found that the top 5 crisp eating cities for office workers are: Leeds with 313 bags a year, Birmingham with 261 bags a year, Liverpool with 197 bags a year, Nottingham with 185 bags a year and Glasgow with 143 bags a year.

Another major problem, apart from the health implications, is the waste. “Nearly half a million crisp packets being chucked in office bins every day in Leeds is almost impossible to imagine, but the fact is that the huge majority of snack packaging can’t be recycled,” said Ratcliffe.

The packaging either goes to landfill or is burned, both outcomes being tremendously wasteful. “There are other ways of snacking that don’t cost the Earth,” said Ratcliffe. “You could try fresh fruit, for example, that’s delicious and good for you.”

However, Leeds Offices is convinced that no appeal to common sense and good health will shift Leeds workers away from tasty, tasty crisps. “We’re not the boss of you,” said Ratcliffe. “Eat whatever you like in your work lunch, this is one title that another city can’t take away from us.”

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New Appointment at National Theatre

Cristina Diaconu By Posted on 2 m read

Ali Blows has been appointed Head of Commercial Events and Business Development by the National Theatre, in an attempt to expand its Commercial Operations department. In her new role, she will be responsible for developing a new pipeline of clients and the meetings and events spend, as well as overseeing the development of the existing business.

In addition, Ali will lead a team of four through the relaunch of the National Theatre’s rooftop event space – The Deck – following a major build project to replace the previous structure. She is bringing to the business and to the team an experience of over eight years in the events industry. Before joining the National Theatre, Ali was Account Manager at Wildgoose Events and Woods’ Silver Fleet.

“The theatre’s iconic status and progressive ethos make it a one-of-a-kind venue and I’m delighted to be part of the team. I will be working on the business development of our trading areas with the National Theatre’s Food and Beverage team with a strong focus on bringing the under 35s to the Understudy, the pop-up food vans and the Riverstage Festival this summer. In addition, the relaunch of The Deck this summer is especially exciting and I relish the opportunity to grow the venue’s client portfolio and to build on the South Bank’s significance as a destination for both domestic and international clients,” said Ali Blows.

The Deck is a stunning rooftop events venue, situated on the roof of the National Theatre and offering breathtaking, panoramic views across London. It hosts a range of corporate events, product launches, fashion shoots, barbecues and cocktail parties for up to 170 guests.

“We are delighted to welcome Ali to the National Theatre commercial events team and know that she will do a great job of building relationships with clients and growing the whole brand by continuing to source new and exciting business opportunities,” said Robyn Lines, the Director of Commercial Operations at National Theatre.

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Blanchette Teams Up with Callooh Callay

Cristina Diaconu By Posted on 2 m read

Blanchette Brick Lane, the North African-influenced French bistro, has teamed up with East End neighbour and award-winning bar, Callooh Callay, and created an exclusive cocktail pairing menu, which will be available for one week only, from Monday the 4th until Saturday the 9th of June.

Served at Blanchette Brick Lane, the special pairing menu will feature a selection of eight innovative cocktails developed by the Callooh Callay team to match eight dishes by Blanchette’s Chef Director, Tam Storrar. For example, Blanchette’s signature Frogs legs with bois boudran (£6) will be paired with the Blackcurrant Channing (£14), a refreshing mix of Blackcurrant eau de vie and wild blackberry liqueur topped with champagne. Meanwhile, the Merguez sausage roll with harissa mayonnaise (£6) will be the match of Rosita (£11), a cocktail of mescal, cherry juice, hibiscus, blood orange and lime juice.

Those wishing to enjoy the full experience can book a tasting menu, available for £65 and consisting of five course with matching drinks. The pairings have been chosen from the wider menu to provide a perfect overview of Callooh Callay and Blanchette’s offering. Roasted beetroots, marinated feta, hazelnut and honey filo pastry, for instance, will be served alongside the Aged Vieux Carre, a mix of Peated scotch, bourbon, sweet vermouth, cognac and Benedictine, whilst Duck breast with tarragon jus and pickled peach will be served with a Plum Blossom Fizz of whiskey, plum wine, rosa vermouth, lemon juice, egg white and soda. To finish, the Baked chocolate pot with salted caramel sauce will be paired with a nod to Blanchette’s French roots: a dessert wine of Pineau Des Charentes Vieux Blanc.

The full pairing and tasting menus will be available exclusively at Blanchette Brick Lane from the 4th until the 9th of June, between 17.30 and 23.00. The cocktail prices range from £9 to £12, while the individual dishes are priced between £6 and £15.50.

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Wine Dinner at Roux at Parliament Square

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Michel Roux Jr. will host an exclusive wine dinner at Roux at Parliament Square on the 13th of June, joined by winemaker Jean-Dominique Videau from the renowned Château Branaire-Ducru in Bordeaux. The wine experience will be completed by Head Chef Steve Groves, who will prepare an exquisite five-course menu, with each dish perfectly matched to one of the Château Branaire-Ducru wines.

To ensure the best food-wine experience for his guests, Steve Groves has taken inspiration both from seasonal British ingredients and dishes from the Bordeaux region of France. Guests will be welcomed with Champagne and a selection of light bites. To follow, dishes will include Langoustine, pig’s trotter risotto and capers, served with Duluc de Branaire Ducru, 2010 and Roast turbot, hen of the woods and chervil alongside Branaire Ducru, 2012. The pièce de résistance will be a beautiful Roast beef sirloin, truffle pommes purée and hispi cabbage served with both Branaire Ducru 2003 and Branaire Ducru 2000. To end the meal, Tunworth, toasted crumpet and gooseberry compote will pair elegantly with the cedar, plum and blackberry aromas of the Branaire Ducru 2010.

Each pairing will be presented by Michel Roux Jr., Jean-Dominique Videau and Steve Groves, while the stylish and luxurious setting of Roux at Parliament Square will provide the perfect backdrop for an unforgettable evening.

The event will take place on the 13th of June at 6.30pm. The prices are £150 per person, £295 per couple and £550 for four guests.

Château Branaire-Ducru is situated in the Saint-Julien appellation of Bordeaux, and with vines planted over 60 hectares, all grapes are harvested by hand. Dedicated to producing wines that bring pleasure with food, Château Branaire-Ducru seeks purity, fruit and freshness in every vintage.

Michel Roux Jr. opened Roux at Parliament Square in 2010 and since then, the restaurant has become renowned for its relaxed, yet stylish setting, impeccable service and contemporary European menus from Head Chef Steve Groves.

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Summer Packages at No. 11 Cavendish Square

Cristina Diaconu By Posted on 2 m read

No. 11 Cavendish Square, one of London’s most prestigious venues and in-house caterer of Food by Dish, has unveiled its 2018 summer packages. They start from £89 (+VAT) per person and are available for individual, group or exclusive parties of 80 to 250 guests.

The summer packages include the exclusive hire of the Orangery; a delicious BBQ (option 1), bowl food or canapé menus; unlimited Pimm’s, beer, wine and soft drinks from 6pm until midnight for evening receptions; full event management, cloakroom and security; and complimentary plasma screens for showing sporting events.

The outdoor courtyard at No. 11 Cavendish Square is tucked away from the bustling streets and is an oasis in the heart of London. Known for hosting a range of events and boasting a great spot for alfresco entertaining, delegates can choose from delicious barbecue, bowl food or canapé menus which include dishes such as orange and paprika-glazed prawn kebabs, Southern-fried buttermilk fried chicken cobb salad and Moroccan-spiced crown prince squash and halloumi cheese croquette with tahini salsa.

Those wishing to host an event at the venue have the option to add a fun twist to it by enquiring a live band, string quartet, a strawberries and cream bar, a Pimm’s or ice cream bike. To ensure guests don’t miss out on the summer’s biggest sporting events, complimentary plasma screens are available broadcasting The FIFA World Cup and The Championships, Wimbledon.

Football fans that want to incorporate The FIFA World Cup into their event have tailored drinks packages available. They will be able to enjoy cocktails inspired by teams from around the world, including a strawberry caipirinha, recoleta clericot and classic sangria as well as a selection of world beers including Quilmes from Argentina, Brahma from Brazil and Estrella from Spain.

Taking inspiration from a vast larder of culture and culinary trends, award winning contemporary caterer Food by Dish combines innovative food design with the highest level of service. It follows a strict sustainability policy and always aims to use seasonal ingredients sourced as locally as possible. Poultry for events comes from Hertfordshire, while beef comes from Bedfordshire and lamb is from Kent. Halal meat can be sourced on request.

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Emily Crisps Appoints StreetPR for Sampling Campaign

The fast-growing healthy snack company, Emily Crisps, will be delivering a sampling campaign across a range of retail outlets, contract caterers and events this summer, with the help of specialist face-to face marketing and staffing agency StreetPR. The retailers include Holland and Barrett, Wholefoods, Planet Organic, as well as a number of office sites, such as Google, Facebook, Deloitte and KPMG and consumer events.

“StreetPR’s team is managing and staffing our sampling campaign across retail, contract caterers and events. We appointed them off the back of strong recommendations, and it’s great to work with a team who really ‘get it’. Their highly professional team have helped bring our marketing campaign to life through their enthusiasm and on-point communication. We’ve seen growing awareness and increased sales across our high street and contract catering retailers, in some cases by as much as 20%,” said Ben Vear, Head of Sales at Emily Crisps.

This campaign is part of Emily Crisps’ wider marketing activities, which include digital, social and print advertising and events such as BeFit, the Waitrose Food Festival and the Balance Festival. The campaign will run throughout the summer, with a target of sampling to over 10,000 consumers.

“There’s no better way for food brands to get people to try them than to hand them a sample pack. Face-to-face marketing works really well for new food brands like Emily Crisps – brand ambassadors can engage with people, explain the product benefits and how they are healthier than traditional snacks like crisps and even fruit, which can be high in added sugar,” said Dorian Payne, Operations Director at StreetPR.

Founded in 2014 by partner Emily Wong and Alex Ascani, Emily crisps is a healthy, great tasting alternative to traditional potato crisps and fruit snacks. It first launched three fruit crisp varieties – pineapple, banana and apple – and it has expanded now to offer vegetable crisps including sweet potato, carrot and beetroot; French beans, sugar snap peas and black edamame; and sweet potato sticks. All of the brand’s products are completely natural, vegan friendly and gluten free.

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Juice Dispenser and New Flavours at Robinsons

Cristina Diaconu By Posted on 2 m read

The No. 1 GB Squash brand, Robinsons, has expanded its range and format with the new premium Fruit Cordials, as well as a new dispense unit that will offer consumers refreshing options. Recent findings show that over a fifth (22%) of all Foodservice and Licensed (FS&L) visits include children and while 79% of parents are looking for more choice for their children, 80% want more low sugar options when eating out.

Identifying this huge opportunity, Britvic has made Robinsons available in an eye-catching standalone dispense unit in Apple & Blackcurrant, Orange and Summer Fruits flavours, allowing customers to take their pick from the self-serve machine.

“Research shows that parents are looking for more low and no sugar options and more choice for themselves and their kids when eating out. Through this latest launch, we wanted to create more moments for people to enjoy Robinsons on more occasions by providing a healthier solution that all FS&L outlets can benefit from. In the majority of foodservice outlets, dispense systems are currently dominated by fizzy drinks, so we are championing choice by offering a refreshing option that goes well with food and tastes great,” said Russell Goldman, Commercial Director, Licensed and Foodservice at Britvic.

In addition, Robinsons has also introduced a sophisticated Fruit Cordial Range. With its beautiful combinations of real fruit and botanical flavours, Robinsons Cordials will be available in glass bottles to stand on the back bar. The range, which falls below the threshold for the sugar levy, comprises of three unique and premium flavours: Pressed Pear & Elderflower, Raspberry, Rhubarb & Orange Blossom and Crushed Lime & Mint.

One in three consumers moderate their alcohol intake and one in five claim to be teetotal (increasing to one in four in the under 25’s). Stocking this range allows premium pubs, bars and restaurants to offer a healthy, refreshing option for the growing number of consumers looking for a delicious alcohol-free option to enjoy.

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