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The Den Terrace with BACARDI

Cristina Diaconu By Posted on 2 m read

The Den at St Martins Lane hotel, in collaboration with the newly launched BACARDI Añejo Cuatro rum, will be opening its doors this summer to The Den Terrace. Bringing the outside in, The Den will become a tropical oasis filled with palm trees in the heart of London’s Covent Garden.

Inspired by BACARDI Cuatro and the Caribbean glamour, The Den Terrace will be open from the 15th of May until the 30th of September, offering Londoners the perfect escape for the summer. The mirrored entrance leading to the terrace and The Den lounge will be lined with palm trees and ferns, as well as the BACARDĺ print vinyl on the walls providing the perfect backdrop for photo opportunities.

Plants will take centre stage throughout, with cacti, banana trees and Kenetia palms decorating and enclosing the space as a natural haven. The terrace itself will have an arch of fern foliage as the focal point, alongside an array of greenery from flower pots to mini cacti on the tables. The décor and surroundings are designed to make guests feel they have left Covent Garden and entered the tropics, especially when relaxing with a BACARDĺ Cuatro cocktail in hand.

To complement the new décor, luscious drinks will be added to The Den’s usual menu. An exclusive drinks list will feature several rum-based cocktails, including the Cuatro Air Mail comprising of BACARDĺ Cuatro rum, Champagne, honey, lime and a dash of orange. The Den’s afternoon tea will still be available, but it will include a few delicious extras, such as Piña Colada Cake, coconut dacquoise, pineapple confit, coconut mousse with BACARDĺ Cuatro and Mai Tai Baba Almond Cake, infused with orange bitters & BACARDĺ Carta Negra rum, Cointreau and lime cream.

Those looking for the perfect summer place, where they can indulge into a few cocktails and a delicious afternoon tea (priced at £39.50) should visit and enjoy this hidden oasis in the centre of Covent Garden.

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New Collaboration Between Sanderson, Laurent-Perrier and m2m

Cristina Diaconu By Posted on 2 m read

To mark the 50th anniversary of Laurent-Perrier Cuvée Rosé, Sanderson have collaborated with Laurent-Perrier and mothers2mothers (m2m) to launch the Laurent-Perrier Cuvée Rosé Courtyard Garden. Sanderson’s iconic garden was transformed into a pink heaven, full of flamingos and floral accents. Available from the 2nd of May until the 26th of September, the garden invites guests to enjoy the famous Mad Hatters Afternoon Tea with a Cuvée Rosé twist, from which a donation will be made to m2m.

For the summer season, The Courtyard Garden at Sanderson has turned the seated swing into a throne for the Queen of Hearts, adorned with pink roses for the perfect Instagram picture. Surrounding the chair is a flock of 50 flamingos, as remembered from Alice’s famous croquet match.

In this colourful and playful space, guests can enjoy summer dining. The always popular Mad Hatters Afternoon Tea is full of familiar characters and tales from the stories of Lewis Carroll’s ‘Alice in Wonderland’. The menus are hidden inside vintage books whilst sandwich plates feature ticking clocks. For this special collaboration, the Mad Hatters Cuvée Rosé Tea includes the Pink Floquet Cake – a strawberry flamingo with a white chocolate Laurent-Perrier Cuvée Rosé croquet truffle.

Africa-based, global NGO m2m works to create healthy families and make sure every child grows up with a bright future, by tackling HIV and other critical health issues. They do this by training employing and helping to empower mothers living with HIV to become healthcare workers who can then offer advice and support to other women and their families in the same situation. During this special collaboration with Sanderson, £1 is added to every Mad Hatters Afternoon Tea bill and donated to m2m.

Sanderson is thrilled to be raising awareness and funds for m2m in this collaboration, while celebrating the milestone anniversary of the globally-renowned Laurent-Perrier Cuvée Rosé.

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Cocktail Sorbets for Adults from Poptails by LAPP

Cristina Diaconu By Posted on 2 m read

Poptails by LAPP has welcomed the summer season with the launch of two new alcoholic Calippo-shaped cocktail sorbets strictly for adults: Whisky Sour, made with Whisky, Orange & Grapefruit and Spritz made with Prosecco, Bitters & Blood Orange. Each 110ml ice lolly is priced at £4.50 and is sold only to those aged 18+.

These new flavours are joining the existing range, containing: Strawberry Mojito, made with Rum, Strawberry & Mint, Limon Colada, made with Limoncello, Lemon & Coconut; and Tropical Punch, made with Rum, Mango & Pineapple.

In addition, the Hackney-based brand has also introduced two non-alcoholic organic flavours for everyone to enjoy: Berry, made with Strawberry, Raspberry & Watermelon and Passion, made with Pineapple & Passion Fruit, each priced at £3.50.

Poptails by LAPP range is vegan, gluten-free, fat-free, under 130 kcals and made with no preservatives or colourings. It can be found in SPAR by EAT 17 at three of its locations: Homerton (Hackney),Walthamstow and Bishop’s Stortford, as well as in UberEATS in Hackney, The Crown & Shuttle in Shoreditch, The White Hart in New Cross, Shoreditch Platform and Studio Spaces E2.

A seasonal pop-up will take place at Shoreditch BOXPARK between the 19th and 24th of June, where people can try out the new ice lollies. Summer festival goers can also cool down with a Poptail at Field Day, Houghton, Gottwood and Wilderness as well as Cabourg Mon Amour in Normandy. The brand will also be selling at exclusive locations in Ibiza and Holland.

“LAPP is not just about Poptails. It is a trend-setting lifestyle brand. Our promise is to offer the very best quality and innovative products that taste as delicious as they look. Mindful consumption is at the heart of what we do,” said Cecilia Thomas, co-founder of Poptails by LAPP.

LAPP offers a bespoke service that delivers the Poptail party to you – whether it’s a launch party, wedding or office summer party, LAPP and their handy freezer bike will be the coolest brand to work with this summer.

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Billy and Jack and Selfridges London

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Selfridges are hosting a series of exclusive events in the London store as part of their latest food campaign, The British Makers. They will be exploring distinct seasonal British flavours and showcasing leading British producers. On Monday, the 14th of May 2018, BBC One’s MasterChef 2016 finalists, Billy and Jack, will be taking over the Corner Restaurant & Champagne Bar at Selfridges, where they will cook a very British menu.

The menu includes Canapés, First course of 63 degree Cacklebean egg, Wye Valley asparagus, Second course of Cornish crab doughnut, English sea herbs, Third Course of Slow-grown ‘spring’ chicken, Jersey Royals, spring veg, Fourth course of Butterscotch trifle and Petit fours. The vegetarian options are Mushroom doughnut, English herbs for the Second course and English purple sprouting broccoli, buckwheat for the Third course.

The tickets are priced at £60 per person and they include a glass of Champagne and canapés on arrival, a four course tasting menu plus tea and coffee served with petit fours to finish. Wine pairing will also be available on the night for an extra fee. They can be purchased at the following link: http://www.selfridges.com/AU/en/features/events/chef-dinner-billyjack.

Adventurous, down-to-earth cooks with a love of great food, Billy and Jack met on BBC One’s MasterChef in 2016. The runners up charmed viewers across the nation with their playful, quirky takes on classic British dishes, including English Breakfast, Ham, Egg and Chips and Shepherd’s Pie. When the show came to an end, instead of hanging up their aprons, they teamed up as a duo.

United by their love of cooking and eating tasty food and their passion for creating memorable experiences, for the past year the duo has spent time crafting their style, cooking in unusual places and bringing people together to enjoy their imaginative dishes. Self-confessed food geeks, Billy and Jack are always open to innovative ideas and love a challenge. They have worked with a variety of brands, including designing the menu for and hosting the launch of Google Home and developing a series of super tasty dishes for Cancer Research UK.

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Vegan Afternoon Tea at La Suite West

Cristina Diaconu By Posted on 2 m read

Boutique Hotel La Suite West, located right next to the fashionable Hyde Park, is launching its new Vegan Afternoon Tea, exclusively for the Spring season. A contemporary alternative to the Great British Afternoon Tea, the menu consists of vegan friendly finger sandwiches, homemade scones and a chef’s selection of cakes and desserts.

La Suite West’s Spring Afternoon Tea features vegan delights created by the restaurant’s head chef, including a welcome glass of non-alcoholic fizz; a selection of finger sandwiches such as Coronation Tofu with Vegan Mayo and Falafel, Spring Onion, Chili Sauce & Lettuce; warm homemade scones with dried fruits and served with fresh strawberries and whipped coconut cream; a chef’s selection of cakes & desserts; and freshly roasted Italian coffee or loose leaf tea selection.

The vegan friendly restaurant and terrace combine the style and rejuvenation with contemporary interior styling by Anouska Hempel, making it the perfect destination for health-conscious guests to indulge guilt free. The new Spring Vegan Afternoon Tea is ideal for all wellness orientated diners that want to enjoy their food in a spacious landscaped terrace, featuring crisp lines of plants, trees and hedges.

The terrace at La Suite West is complemented by American White Oak tables adorned with large hurricane lamps, turning it into a true oasis of serenity and the perfect location to enjoy al fresco dining. Following the Afternoon Tea, guests can enjoy an idyllic afternoon stroll in the nearby Kensington Palace Gardens. Other notable activities nearby include visiting Portobello Road Market, the world’s largest antiques market.

Positioned within a quintessentially British row of nineteenth century Victorian townhouses, La Suite West in Hyde Park is distinguished by its contemporary style and beautifully landscaped and much sought after sun-dappled private terrace. Every day the restaurant at La Suite West serves a delicious breakfast buffet, offering a cooked-to-order hot menu. The restaurant also offers a wide range of 100% natural smoothies, as well as a contemporary British Vegan Afternoon Tea. Gluten Free Afternoon can be arranged upon request. Mocktails are also on offer, and guests can select from a wide variety including passion fruit and almond, as well as vanilla and lychee.

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Fulfil’s New Campaign to Educate on Protein Bars

Cristina Diaconu By Posted on 2 m read

Fulfil, the UK’s fastest selling vitamin & protein bar, has started a marketing campaign to educate London’s health conscious consumers on the benefits and great taste of the bars. The campaign kicked off this week and it includes a JCDecaux media-first, digital out of home, sampling, festivals, experiential and social media activity.

“Our bars have all the benefits of high protein and low sugar but with the great taste of traditional sweet treats, and they are set to become the UK’s number one healthy snacking brand,” said Brian O’Sullivan, chief executive at Fulfil Nutrition. “Protein is essential for everyone, not just bodybuilders and hard-core athletes. Fulfil’s great taste makes the category much more accessible to wider audiences, both male and female.”

To mark the beginning of the London campaign, a 94-square metre mural, designed by Nightingale Austen Design and installed by Global Street Art Agency was revealed on Great Eastern Street in Shoreditch.

“It is important for manufacturers to educate people on how much protein they should consume, as well as its benefits. Most consumers are aware of the need to increase protein in their diets but the majority, especially those who are less gym-focused, are unaware of the appropriate levels to be consuming,” explained Brian.

“With one in three people trying to increase their protein intake**, there is a growing appetite and further education can only help to accelerate the participation in the category. The days of having to choose between ‘unhealthy and tasty’ versus ‘healthy and bland’ are behind us – there’s a new future, and it’s packed with goodness, functionality and flavour,” he added.

On Tuesday, the 12th of June, an experiential outdoor hub will open at Boxpark, in the heart of Shoreditch, lasting until the 16th of June. The outside space will host Fulfil’s Festival of Fitness, including HIIT workouts and classes led by influential trainers.

Fulfil will also be showcased at Balance Festival at the Old Truman Brewery between the 11th and 13th of May, a go-to destination for those embracing a healthy lifestyle.

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Perfect Solution to Minimise Flavour Transfer Issues

Cristina Diaconu By Posted on 2 m read

Freudenberg Sealing Technologies is offering the perfect sealing material to avoid the problem of flavour transfer during the beverage bottling process. If the wrong elastomer is used, a new batch can taste like the previous one, even though the facilities were cleaned between batches.

The biggest difficulty in beverage production is the rapid changeover from one product to the next, which makes well thought-out process optimisation and batch sequences indispensable. This involves the efficient planning of the bottling process, as well as guaranteeing the desires taste of the individual batches. Freudenberg Sealing Technologies can provide sealing materials optimally suited to the process media, to help prevent unnecessary downtimes caused by constantly changing seals.

The effect that the aromatics used for different flavourings have on elastomers has not been researched in depth yet; therefore the resistance of the elastomer to these substances, as well as its absorption and release rates with regard to them, can only be assessed depending on the composition and chemical characteristics of the aromatics and the mixture ratios.

Ideally, elastomers should withstand corrosive cleaning media, be resistant to all products offered by the bottler in question, and offer a long service life.

Freudenberg’s 70 EPDM 291 provides very good resistance to nearly all conventional cleaning media. Cleaning at 82°C in CIP media and sterilisation at 149°C is possible, while heat resistance in water up to 180°C (short-term to 210°C) provides a substantially higher resistance to water steam compared to other EPDM compounds. This material is best suited for mineral water production, meeting a variety of drinking water standards worldwide.

Fluoroprene XP 41, a material suitable for the entire processing industry, combines very good performance in cleaning media with unsurpassed resistance to oils and fats, remaining stable in temperatures ranging from -15 to +200°C.

No matter what beverage is being bottled, the seals from Freudenberg Sealing Technologies will minimise or even completely avoid flavour transfer between batches.

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World Scoth Pie Champion 2018

Cristina Diaconu By Posted on 2 m read

The Scotch Pie World Champion title went to Alan Pirie and the team at James Pirie and Son a few weeks ago. Since then, the Angus-based butcher has been welcoming customers from as far afield as London and Liverpool and receiving enquiries from Australia and America.

“Winning the Scotch Pie World Championship really has been excellent. As we’ve done for years, we’ve used good quality Scotch Lamb, good quality Scotch Beef, very good seasonings, very good pastry, all handmade with a lot of care and attention,” said Mr Pirie.

“To have had all this recognition has been an amazing experience. My Father would have been over the moon.” he added.

James Pirie and Son is a proud member of the Scotch Butchers Club, run by Quality Meat Scotland, proving that it is committed to sourcing top quality Scotch Beef PGI, Scotch Lamb PGI and Specially Selected Pork from approved suppliers who are part of the QMS Quality Assurance Scheme.

“The World Champion Scotch Pie awards are a fantastic opportunity to showcase the innovation and skills of Scotch Butchers Club members,” said Graeme Sharp, Manager of the Scotch Butchers Club. “James Pirie & Sons is a well-deserved winner and Alan is a great example of a Scottish butcher with a brilliantly innovative team committed to using the best quality Scotch meat.”

The quality assurance schemes run by QMS cover more than 90% of livestock farmed for red meat in Scotland. They offer consumers in the UK and overseas the legal guarantee that the meat they buy has come from animals that have spent their whole lives being raised to some of the world’s strictest welfare standards.

Established in 1960 by Jim Pirie, the business has since developed a strong reputation for innovation, as well as top quality product and service and the shop that has been recognised with almost 180 awards.

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Cotswolds Distillery Will Open a New Visitors’ Centre

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A lucrative grant of £145,000 from the Rural Development Programme for England has been awarded to Cotswolds Distillery to help support its construction plans for a new visitors’ centre at their site in the North Cotswolds. Awarded through the European Agricultural Fund for Rural Development, the grant is presented to businesses that create jobs and growth in the rural tourism sector.

The distillery opened last week an equity crowdfunding round on Crowdcube, which aims to raise £2 million that will help with the remaining cost of the build and the expansion of the sales and distribution networks. The new visitor centre will become the Brand Home, as well as allowing the distillery to diversify its tour offering with a wide range of experiences available to visitors, such as tastings and evening events. In addition, the centre will house tasting rooms, an expanded shop, an exhibition space and a café.

“We are thrilled with this marvellous vote of confidence from the UK government, which will allow us to enhance our award-winning visitor offering. We’re looking forward to completing our visitors’ centre project and really creating a destination that brings people to the area, showcasing this stunning region that’s so dear to us,” said Dan Szor, founder and CEO of the Cotswolds Distillery.

“This grant really shows that the Government fully back our vision and recognise the far-reaching benefits that this kind of investment can have on the wider rural economy of the North Cotswolds,” he added.

Currently the distillery welcomes nearly 30,000 visitors a year running three tours a day, seven days a week. The new centre will have interactive exhibition spaces and a viewing area, allowing drop-in visitors a glimpse of the distillery when tours are fully booked meaning they can still learn about the work of the distillery and see production in action.

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Radisson Blu Dublin Opens New Restaurant

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Collage restaurant, an exciting new brasserie concept featuring authentic local cuisine with a unique twist, will open at Radisson Blu Dublin Airport. It will be open for breakfast, lunch and dinner, providing guests, locals and airport visitors with an informal, fun culinary experience.

Using fresh, quality local ingredients, the dishes will bring together the traditional flavours of Ireland with modern cooking techniques, flawlessly executed by Collage’s Head Chef and his dynamic restaurant team. From Pan-fried Kilmore Quay scallops with Loughnane’s black pudding, to slower cooked lamb shank, and a cheese board of the finest Irish cheeses, the menu is a showcase of traditional dishes with a modern take.

“We’re delighted to open Collage, giving guests a fantastic new dining option at the hotel. This latest investment further demonstrates our commitment to continually improving and developing the hotel, and reaffirming our position as a leading hotel at the Airport,” said Elaine Carolan, General Manager of the Radisson Blu Hotel at Dublin Airport.

In addition to its selection of wines and delicious food menu, Collage will also provide guests with an atmosphere that is both relaxed and inviting. The décor comprises neutral tones, with copper and wood featuring strongly. “It’s a concept you can build upon, layer upon, and add in bold artwork, to create a collage,” added Carolan.

The restaurant opening is the latest in a number of recent investment projects at the hotel, following the launch of the T3 departure lounge, guest room renovations and an upgrade to the hotel’s extensive Meeting and Events facilities.

The hotel-wide transformation programme will continue into 2018/2019 with the final phase of room renovations. The rooms will receive a full update, complete with new look, new furniture and furnishings, and upgrades to technology.

Located just two minutes away from Terminal 1 and Terminal 2, the Radisson Blu Hotel, Dublin Airport is superbly positioned and offers strong transport links from all directions. For businesses and events, the hotel offers 27 versatile meeting rooms and can host up to 420 guests in the largest room.

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