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Christmas Pudding Organic Yoghurt Launched By Brown Cow Organics

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Brown Cow Organics has introduced a 155g Christmas Pudding flavour live organic yoghurt into their multi award winning range of organic yoghurt (there are 10 additional flavours.). This limited edition flavour is  available now; a seasonal artisan dairy twist to the most traditional of Christmas desserts – their Christmas Pudding yoghurt is going out to their stockists now and will be available until Christmas, you can call or email Brown Cow Organics for your nearest independent retail stockist or you can purchase online from Abel and Cole.

Artisan made on their organic farm, Brown Cow Organics yoghurts are produced using only their own organic A2 beta casein protein rich whole milk from their born, bred and grazed Guernsey herd.   Ingredients are totally natural, non-homogenised, and are rich in Omega 3s and other trace elements. A small team of dedicated local people hand make the yoghurt which is then hand poured into recyclable, re-usable pots.  The yoghurt is never homogenised or pumped as this would destroy its molecular makeup and natural creaminess.  This artisan process produces naturally thick rich yoghurt without using emulsifiers, stabilisers or thickener.

Of this new seasonal flavour owner Judith Freane said “it is the only Christmas Pudding organic live yoghurt available on the market from an organic artisan producer; or indeed at all in the independent retailer sector to my knowledge.”   Introduced as a lighter alternative to the usual pudding or indeed for a seasonal breakfast; Christmas pudding and yoghurt lovers are sure to snap these up.

Brown Cow Organics sell their organic yoghurts only through independent retailers, you can also order in packs of 4 x155g from their Christmas Fayre range online for delivery on 23rd December.

Their full organic Christmas range consists of Organic Beef, Organic Turkey, Organic Goose, Organic Gammon, Organic Trimmings and Organic Yoghurts – all available for national mainland UK delivery to your doorstep, or collection direct from the farm or Wells market on 23rd December.

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BOC In Partnership To Revolutionise Ready Meals

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A new collaborative project involving BOC, the UK & Ireland’s largest supplier of industrial gases and medical gases, a number of major food companies and the University of Lincoln, has now begun and is set to revolutionise ready meals. Funded by Innovate UK, the two-year project aims to develop an innovative cooking and cooling system that would dramatically improve the quality and healthiness of ready meals, while also reducing current food waste levels and increasing the speed of production.

The Advanced Cooking and Cooling Technology project (ACCT) will seek to combine two food manufacturing processes, including a new cryogenic rapid cooler from BOC, UK leader in cryogenic freezing and chilling technologies for food production and a Member of The Linde Group. The ACCT team’s intention is to develop an integrated system that involves the rapid cooking of food using OAL’s patented steam infusion Vaction™ technology followed by rapid cooling (using liquid nitrogen).

The rapid cooking and cooling system would enable just-in-time production and would greatly enhance food production within the fast-growing markets for ready meals, soups and other sauce-based food products. It will target areas where there are major opportunities for improvement in food manufacturing – nutritional values, productivity and waste. The ACCT partners are: BOC; the University of Lincoln’s National Centre for Food Manufacturing (NCFM); food engineering and automation specialist OAL (Olympus Automation Ltd); and leading UK frozen ready meal manufacturer Iceland Manufacturing Ltd.

Cedric Hanson, BOC’s Business Development Manager, Application Technology, commented: “BOC is delighted to be a partner in this project. Our cryogenic rapid cooler is the latest in line of innovations that BOC is introducing into the UK and – together with our project partners – we look forward to integrating the cooler with OAL’s rapid steam infusion to produce a commercial, just-in-time production system”.

During the past 20-30 years the food industry has changed from being supply driven to market driven. Manufacturers have to ensure that their products meet consumer expectations for higher quality, more varied and healthier foods. The traditional inefficient heating and cooling processes used in the soups, sauces and ready meals sector presents additional challenges for the food industry as it seeks to meet these demands.

Experience to date clearly demonstrates that cryogenic rapid cooling (CRC) and OAL’s steam infusion processes can improve food quality and manufacturing flexibility through reduced processing times. Over the two-year project, the team plans to gain a full scientific understanding of the effects of rapid cooling using liquid nitrogen on sauces and soups, and the vegetables, fruits and meats they contain in order to maximise nutritional values. Product shelf life could also be increased and waste minimised as we will develop a fully flexible process that will reduce production, cleaning and changeover times for increasingly variable supply requirements.

ACCT partners hope that the project will result in the development of a new generation of food products and processes to unlock exciting new food opportunities that are not possible using current process technologies.

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Wonder Tale: Shaun Clarkson ID Wins The Sleep Set 2015

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25.11.15: Last night saw Shaun Clarkson ID win this year’s Sleep Set award for the best designed hotel room set at Sleep 2015; Europe’s exhibition and conference for the global hotel design, development and architectural community.

The Sleep Set dubbed the ‘catwalk of hotel design’, this year set a theme of wonder tale, inviting five designers to create an individual room set drawing on the essence of fairy tales. The brief was to tell their own story, touch on the human condition and play with perceptions.

Shaun Clarkson ID, whose ethos is escapism, impressed this year’s Sleep Set 2015 judging panel: Javier Hortal, Director of Technical Services at Mandarin Oriental; Katy Ghahremani, Partner at MAKE Architects; and Erik Nissen Johansen, Founder and Creative Director of Stylt Trampoli.

Shaun Clarkson comments, “At Shaun Clarkson ID, we are in the business of creating fantasy worlds. So, the theme of Wonder Tale was a gift allowing our imagination to run wild. We believe hotel rooms should be somewhere to get lost in a magical environment. Inspired by some of the great fashion photographers, from Tim Walker and Pierre and Gilles to Cecil Beaton, we created an experience of surreal luxury”.

Shaun Clarkson ID chose rich colours of pink, purple, gold and brass detail, and opulent velvet and silk materials. Designers Guild supplied all the wallpapers, fabrics, cushions and linen. A focal point of the set was a circular bed and scallop headboard created exclusively by bed specialist Hypnos. Its circular shape chosen to suggest indulgence and the voile curtain around it intended to create intimacy and romance.

Elsewhere in the sleep set Shaun Clarkson ID partnered with Bar Joinery Build to create an oversized golden egg shower, inspired by Tim Walker, to give the room a surreal and extravagant staging.

Shaun Clarkson says, “We are delighted to have won The Sleep Set 2015. We have had such fun creating our very own fairy tale room telling our own story and are thrilled we captivated the judging panel. I would like to thank all of our suppliers who helped us to create this magnificent wonder tale hotel room”.

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Casual Dining Restaurant & Pub Awards 2016: Last Call For Entries

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Casual dining operators have until 27 November to submit their entries for the first ever Casual Dining Restaurant & Pub Awards, organised by Diversified Communications UK.

These important new awards for the multi-billion pound casual dining sector will enjoy a prominent showcase at the Casual Dining trade show, which takes place next year on 24-25 February at the Business Design Centre in London.

Numerous multiple and independent casual dining restaurants, pubs and bars have already submitted their entries across the 11 categories, which cover operational excellence and performance, leadership, employee engagement, marketing, social responsibility, and design.  There are also two additional awards recognising the ‘Turnaround of the year’ and casual dining ‘Champion of the year’, which will be nominated by the judges.

Some of the sector’s best known business leaders, consultants, influencers and entrepreneurs will be lending their extensive knowledge and experience to the inaugural judging panel.  Among them are Karen Forrester, CEO of TGI Friday’s UK; Keith Bird, chief operating officer of GBK; Kate Nicholls, chief executive of The ALMR; Anthony Pender, chairman of the BII; Paul Charity, MD of Propel; Peter Martin, vice chairman of CGA Peach; industry pioneer Ian Neill; Alex Reilley, executive vice chairman of Loungers; Lorraine Wood, director of Arena; Mark McCulloch, founder and CEO of WE ARE Spectacular; and Chris Brazier, group event director of Casual Dining.

“Our own trade show and now our own awards, Casual Dining is the place to be,” says TGI Friday’s Karen Forrester, about the new awards.

“The casual dining world is booming with creative energy, quality and bold thinking, we are proud to be part of it,” says Afroditi Krassa, founder of AfroditiKrassa.  Her hospitality design agency won Best Designed Independent Casual Dining Restaurant last year for Perfectionists’ Café, Heathrow Terminal 2 (operated by The Fat Duck).

Diversified UK’s award manager, Louisa Pope, says: “The casual dining market is thriving, thanks in large part to the fantastic innovations and dedication of operators and the incredible dining experience they offer.  The launch of the Casual Dining Restaurant & Pub Awards is a fantastic way to celebrate their achievements and reward those companies who are making a real difference to the growth of this sector.”

Casual Dining operators are invited to nominate themselves via an online entry from on the Casual Dining Restaurant & Pub Awards website at www.cdawards.co.uk.  The final deadline for entries is Friday 27.November 2015.

The Casual Dining Restaurant & Pub Awards 2016 include the following categories:

  • Champion Of The Year (nominated by judges)
  • New Casual Dining Concept Of The Year
  • The Social Responsibility Award
  • Casual Dining Turnaround Of The Year (nominated by judges)
  • Casual Dining Marketing Campaign
  • Employer Of The Year
  • Best Designed Independent Casual Dining Restaurant
  • Best Designed Multiple Casual Dining Restaurant
  • Best Designed Casual Dining Pub or Bar
  • Independent Casual Dining Restaurant Of The Year
  • Independent Casual Dining Pub Of The Year
  • Multiple Casual Dining Pub Brand Of The Year
  • Multiple Casual Dining Restaurant Of The Year

The awards ceremony will take place on the evening of 24 February 2016 at The Grange St. Paul’s Hotel in London, following the first day of Casual Dining.  The Casual Dining Champion 2016 will be interviewed exclusively on day two of the Casual Dining trade show on 25 February 2016.

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Sodexo And WWF Pilot Green & Lean Meals

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Sodexo has teamed up with conservation charity WWF to develop and pilot a set of 10 sustainable meals. The project is part of Sodexo’s partnership with WWF on LiveWell, WWF-UK’s flagship programme of work which aims to encourage businesses and policy-makers to facilitate the adoption of diets which are both healthy and sustainable.

The meals, which were developed jointly by WWF experts and Sodexo chefs, align both with LiveWell principles and objectives set out in Sodexo’s Better Tomorrow Plan to ensure they are nutritious, lower-carbon) and that the ingredients are responsibly sourced. For example, plant-based foods have to account for at least two thirds of the volume of each meal; refined grains are replaced with whole grains; and meat and fish has to have relevant certification, such as MSC or RSPCA Assured. They include favourites such as beef lasagne, chicken and leek pie and Lancashire hot pot.

The meals, which will be marketed as Green & Lean, are being piloted over the next few weeks in eight of Sodexo’s independent school contracts.

The Green & Lean pilot was the subject of a panel discussion at today’s Food Matters Live exhibition. The panel discussed the concept of sustainable meals, considering the challenges involved in bringing sustainable meals to market and looking at future trends and opportunities in this area. It was chaired by Footprint magazine’s Amy Fetzer and featured Ufi Ibrahim, CEO of the British Hospitality Association; Edwina Hughes, Sodexo’s corporate responsibility manager; Nick Hughes, food sustainability adviser at WWF-UK; and Tom Allen, executive development chef, Independents by Sodexo.

Sodexo’s executive development chef for Independent Schools, Tom Allen said; “It was really important that the meals we created tasted great. The idea was to make small changes to popular, well-loved dishes that would up the nutritional content and reduce the environmental impact, without dramatically changing the taste or the look of the dish.

For example, the Green & Lean lasagne contains more carrots, onions and celery than Sodexo’s original recipe and less beef mince. It also contains wholemeal rather than white flour pasta.”

Following the pilot, Sodexo intends to market the meals under the Green & Lean brand to other clients in the schools and universities sector, and within its corporate services business, which provides employee restaurants to some of world’s biggest companies.

Sodexo UK and Ireland’s corporate responsibility manager Edwina Hughes said; “At Sodexo we serve around one million meals every day in schools, hospitals, workplaces, sports stadia, army barracks and prisons. In short we reach consumers in every walk of life. For this reason we have an important role to play in both helping promote healthy lifestyles and in doing so in a way which is sustainable.

Green & Lean is an exciting development for us. We’re finding that consumers are more and more interested in the provenance of their food and want to make ethical, sustainable and healthy choices, but of course these options still need to be tasty and appealing.”

Nick Hughes at WWF said; “The food we eat – growing, producing and consuming it – has a massive impact on the planet. We have found that food is responsible for around 30% of Europe’s greenhouse gas emissions. Through LiveWell we aim to provide simple, workable guidance on choosing a diet that can improve your health and that of the planet at the same time and is also affordable. It is great that these principles can be applied to meals like lasagne and chicken pie and we are hopeful that Green & Lean will be successful. ”

Brentwood School in Essex is one of the eight schools taking part in the trial. Students at the school will get the opportunity to try each of the 10 sustainable meals twice during this half term. All the schools received promotional materials which help explain the ethos and principles of Green & Lean to students and staff.

A student at the school said; “So far I have tried the beef lasagne and the chicken biryani. They were both really delicious and I didn’t notice that there were more vegetables than usual. We have learnt a lot in school about threats to the environment and about climate change, but I don’t think any of us realised that what you eat can affect this too.”

Sodexo’s partnership with WWF and the Green & Lean pilot fits within the company’s broader strategic approach to operating more sustainably, as set out in its Better Tomorrow Plan. For over 25 years Sodexo has been encouraging employees, clients and customers to maintain a healthier, balanced lifestyle through its Healthwise philosophy. The company is also committed to operating sustainably – reducing the footprint of the business (working towards a global carbon reduction target of 34%), ensuring it sources sustainably and ethically and promoting a sustainable diet to our clients and consumers.

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London Sees Growth In Hotel Development, As New Properties Open Across Capital For 2016

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The number of hotel rooms in London is expected to grow by 12 per cent over the next three years according to new data compiled by London & Partners and AM:PM, with the increase being driven by an uplift in budget and five star hotel accommodation across the capital. These new properties and hotel extensions will add 17,769 more rooms across the capital over the same period, up from the current figure of 138,769.

 

The data released to coincide with IBTM World in Barcelona this week, shows that 43 budget properties are expected to open by the end of 2018, with low-cost accommodation in the city predicted to increase by 29 per cent over the next three years. Over the coming three years, 19 five star properties will also open in the capital, increasing the hotel stock in this category by 22 per cent.

 

Tracy Halliwell MBE, Director of Business Tourism and Major Events at London & Partners, said: “With the rising number of business and leisure visitors to London and strong occupancy levels across the city, it is great to see that a range of hotel companies are investing in new properties, catering for the demand for both low-cost and high-end hotels. With properties right next to many tourist attractions, these investments will help to attract more visitors to London as well as provide new facilities for both local and international businesses to host meetings and conferences across the city.”

 

Rising business and leisure visitor numbers for London have been reflected in record occupancy levels across the city’s hotels. London occupancies have averaged 80 per cent or above since 2006, according to PwC and their UK hotels forecast 2016 predicts a decade high of 84 per cent this year, with the Rugby World Cup having provided a further boost. PwC projects a further increase to 85 per cent occupancy for London’s hotels in 2016.

 

Alan Gordon, Director of AM:PM said: “London has absorbed significant new hotel supply in recent years and continues to attract serious attention from UK and international hotel groups looking to enter or extend their presence. Alongside wider infrastructure and real estate investment in the capital, the footprint of the hotel market in London continues to expand and this has opened up new opportunities in many locations. Aldgate, Shoreditch, Vauxhall and Whitechapel are just a few areas that are witnessing exciting change that includes new hotels, many of which are from brands making their UK debut.”

 

Between 2010 and 2014 there was a 18.9 per cent increase in room supply in London and the city continues to see increasing hotel openings to cater for this strong demand. New luxury hotels opening their doors in 2016 will include the InterContinental London – The O2, the Four Seasons Hotel London at Ten Trinity Square and The Curtain Hotel and Members Club Shoreditch.

 

Featuring 453 bedrooms, a dedicated conference centre with 20 multifunctional meeting rooms and a 3,000sqm ballroom, which will hold up to 3,000 delegates the InterContinental London – The O2 is due to officially open its doors in January. The hotel will be on the doorstep of The O2 in east London and will include a spa, an indoor pool, two restaurants, a hotel bar and an 18th-floor Sky Bar, offering panoramic views across the Thames to Canary Wharf and beyond.

 

Also in east London, the Curtain Hotel and Members Club Shoreditch, which will feature 120 warm and spacious guest rooms including six suites, each with natural light, hardwood floors, steam showers, and bespoke and original artwork from some of London and New York City’s leading contemporary artists. Nobu’s first London hotel will house 143 bedrooms and a statement restaurant: a dramatic five metre high space in the basement. The five storey hotel includes its own garden, while rooms are clustered around a central bathroom screened off by a full-height curved unit.

 

Park Plaza Hotels & Resorts, an exhibitor on London & Partners stand at IBTM World, will open two London properties in 2016. Park Plaza London Waterloo will have 494 rooms and offer a swimming pool, spa, restaurant and bar. Opening in early 2016, the Park Plaza Park Royal hotel in west London will offer four star accommodation over six storeys, with a bar, restaurant, gym and conference facilities on the ground floor.

 

“Our development pipeline continues to focus on opening contemporary hotels in vibrant destinations.” comments Greg Hegarty, Regional General Manager UK, PPHE Hotel Group. “As London remains extremely popular with business and leisure guests, we have directed investment in to the capital so that we can continue to offer a greater choice, excellent service and value to our guests in key locations throughout the city. In addition we have just confirmed the signing of a hotel management agreement with Battersea Power Station Development Company to open a new hotel under the art’otel brand; so the new openings come at a very positive time for PPHE Hotel Group and our ongoing development pipeline”

 

On the doorstep of the Tower of London will be the new Four Seasons Hotel London at Ten Trinity Square. The existing structure of Ten Trinity Square, a grand Parisian beaux-arts building, is being meticulously restored and upgraded. The hotel will occupy the lower ground to the third floors of the building, with 100 guest rooms and suites, two gourmet restaurants, a grand lobby bar, and a spa and fitness centre.

 

New budget accommodation for the city will include eight new Travelodge hotels including London Richmond Central and London Finsbury Park. Premier Inn is also expected to open three properties during 2016, including London Sidcup, London Archway and the hub by Premier Inn at London Spitalfields, Brick Lane Hotel.

 

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Zen-Noh Group Brings Chef Murata To The Capital

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Opening its doors to the public on 23rd November, Tokimeitē, takes its name from a colloquial Japanese expression describing a sense of anticipation or ‘butterflies’. The restaurant will be operated by Zen-Noh Group, the business arm of Japan’s largest agricultural cooperative, JA, in collaboration with internationally renowned chef, Yoshihiro Murata. Acclaimed designer Yasumichi Morita has designed the interior of the restaurant.

 

Chef Murata, who holds a total of seven Michelin stars across his three restaurants in Kyoto and Tokyo, has created a modern menu based on authentic ‘wa-shoku’, or traditional Japanese cuisine. Dishes from the wa-shoku tradition (recognised by UNESCO as an important part of the world’s cultural heritage) have been created using classic techniques, and showcase the finest and most delicious Japanese ingredients, such as Wagyu beef.

 

The menu features an extensive list of starters including grilled garlic and soy edamame, Wagyu Rei Shabu – thinly sliced Wagyu shabu shabu garnished with ponzu jelly and edible flowers; a tender Wagyu beef tartare, topped with chives and wasabi yuzu sauce. From the mains, guests can try a richly flavoured chargrilled soy marinated rump steak created especially for Tokimeitē, as well as a table simmered Wagyu Sukiyaki served with onion and watercress in miso dashi with a side of creamy truffle sauce. There is also a variety of sashimi sets and sushi rolls including Wagyu nigiri gokan, five types of wagyu nigiri as well as soft shell crab, prawn tempura and Wagyu tartare truffle maki rolls.

From the bar, an extensive range of premium sakes, shochu, whiskies and cocktails are available to complement the cuisine. The exotic selection of cocktails features aromatic and unusual ingredients such as umeshu plum liqueur, Kyoto Sansho pepper, Oolong tea and various herbal bitters. Choices include the signature Tokimeitē cocktail (Grey Goose, Aragoshi-Umeshu, Cherry Juice, Cherry bitters and plum bitters); and the Sansho Panza (Diplomatico Reserva, Ocho Reposado, Calpico, Kyoto Sansho pepper, Coriander bitters, Mango soda and cardamom bitters). The menu also features several types of hot cold and sparkling sakes by the glass, carafe and bottle, including: Junmai-Shu; Ginjo-Shu; and Junmai-Daiginjo. Alongside these choices is a comprehensive wine list as well as a selection of Japanese whiskies.

 

The 70-cover restaurant, which is set over three floors, is designed to celebrate elements from Japanese seasons, shrines and temples. The ground floor is inspired by fire, and features rich gold lights alongside an open kitchen, Josper charcoal oven and robata grill. The first floor evokes the contrasting mood of water. A silver feature light reclaimed from a shrine shimmers softly, the glass on the windows is rippled like a waterfall, and the ceramics on the walls are decorated with a platinum spray that echoes water droplets. As diners move to the back of the first floor, the element of wood comes to the fore, with warm colours and a striking wooden lattice covering the walls. A Chef’s Table private dining space for up to eight guests is also planned, and will be available shortly after launch.

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The Florence In Herne Hill To Re-Open At The End November

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Following an extensive refurbishment, The Florence is delighted to be re-opening its doors at the end of the month (soft openings from Friday 20th November) to show off a brand new interior in the bar and restaurant, plus an extended garden space and redesigned multi-functional event room!

 

Since its opening, this urban country pub, located in the heart of Herne Hill, has been a South London favourite for midweek drinkers, Sunday lunchers and endless private eventers.  Now, with this latest renovation, locals and newcomers alike will see a new seasonal menu, spruced up outside area and numerous other exciting surprises, firmly bringing this much-loved pub back into the hearts of the Herne Hill community.

 

With the pub’s own microbrewery in pride of place and on full display, the Florence has gone for a stripped back and relaxed vibe, with wooden floor, bare brick and indoor planting adding to a cooler, more modern feel.  Large dining tables will be perfect for sharing plates and family feasting dishes, while the transformed conservatory area next door will offer a cosy spot to while away the hours.

 

The private room detached from the main pub has also been completely overhauled to create a hub for local businesses and community clubs alike to use for meetings, thinking sessions or group activities.  Holding up to 25 people (seated), the space is perfect for local exercise or art classes and private party bookings, or ideal as a creative space away from the office with a full view of the pub’s charming garden.

 

For those in search of a quick snack with their drinks, tapas-style dishes will take centre stage on the pub’s menu using British seasonal ingredients while pots of homemade rillettes, a range of house pickles and salami sold by the inch will be available straight from the bar.  For guests on the lookout for more substantial fare, classic comfort food dishes will be on offer and, for a weekend treat, the Sunday Lunch feasting menu will be perfect for family and friends to share around one of the large dining tables.  In addition, brunch is set to be a colourful daily staple with hen’s eggs sourced from the renowned St Ewe Farm in Cornwall that feed their chickens on Royal appointed Humphreys feed with pigments of marigold and paprika, turning the yolks a fabulously deep yellow colour.

 

Continuing to work with local breweries, The Florence will champion an extensive range of British beers on tap and by the bottle. Guest brewers, such as London locals Hop Stuff Brewery, and beers including gluten-free Bedlam Pilsner from Brighton, Redwell Steam lager, Paxton Pale Ale from London Beer Factory and London’s only cider makers, Urban Orchard – will feature among others.  For those favouring grape over grain, the wine list will offer a broad variety of favourites alongside their ‘Other’ list showcasing natural, biodynamic wine from vineyards throughout Europe.

 

Located opposite Brockwell Park, this reinvented brewpub will be the perfect place for a relaxing weekend dinner, midweek meal or creative space outside of the office. Calling all beer lovers, foodies and anyone looking for a relaxing bolthole away from the hubbub of the city!

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The $5,000 Hunt For The Next Big Thing In Food

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London based food writers 2Forks and messaging app Viber are launching 2Forks Food Stars 2016, a global hunt for undiscovered talent in the world of food. The competition, launching on Monday 16th November 2015, is open to cooks, chefs, food producers, bloggers, writers and journalists, as well as the owners of food shops, restaurants and market stalls, from across the world.

 

“It doesn’t matter if you’re a YouTube cook or a weekend market trader, we’re looking to promote creative thinkers with belief, drive and commitment to good food,” says Annica Wainwright of 2Forks. “With over 1.3m food-crazy followers on the 2Forks Food & Restaurants chat on Viber, we’ve got a great platform to showcase emerging talent.”

 

When the competition closes on Sunday 13th December, a panel of industry judges will draw up a shortlist of five cooks, chefs or food producers; five shops, restaurants or market stalls; and five bloggers, writers or journalists. All 15 shortlisted entries will join the 2Forks Food & Restaurants public chat on Viber, to be introduced to 2Forks’ 1,200,000+ global followers at the end of December. The audience will then vote for the winner.

 

The 2016 2Forks Food Star, announced on Friday 15th January 2016, will win a $5,000 (USD) cash award, their own public chat on Viber and a social media campaign to help boost their career in food.

 

The entry form and further details can be found at http://www.2forks.co.uk/foodstars

 

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Big Easy Bar.B.Q And Lobstershack Canary Wharf Now Open

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London’s original Bar.B.Q institution, Big Easy Bar.B.Q & Lobstershack is proud to announce the opening of its largest venue to date in Canary Wharf: a new 400-cover restaurant with additional outside terraces, bars, take-out, retail and nightly live entertainment open 18 hours a day.  

New for Canary Wharf is an all-American breakfast menu served from 7am-11:30am during the week, and from 9am-12pm at the weekend. An eclectic range sees classic state-side dishes including potato hash with burnt ends and eggs, and chicken fried steak, eggs and country gravy, served alongside creations such as lobster or brisket Eggs Benedict and Nutella Smores Cronuts. The menu also includes a selection of ‘wake up’ cocktails, including Tipsy Tea – a fragrant sweet tea with orange vodka – and the classic Corpse Reviver No.2.

A fantastic value set menu, priced at just £10, completes the breakfast offering and includes bottomless filter coffee or breakfast tea; a mimosa cocktail or fresh orange juice, a bakery item and a choice of either buttermilk pancakes; granola, yoghurt & fresh berries; or two fresh free range eggs with toast.

An extensive weekend brunch is also available from 12-5pm including a boozy brunch, including two hours of unlimited Big Easy brew, prosecco or house wine and unlimited Bar.B.Q or a Lobster Fest, is expected to rapidly become a Canary Wharf institution. Diners will also find BBQ breakfast sandwiches, Shrimp Po Boys, fried chicken and frittatas served at this time. Kids can also dine for free during weekend brunch (terms and conditions apply).

Also new is Big Easy’s unique take on Afternoon Tea. Featuring mini pulled pork buns, brisket and mustard mayo sandwiches, peanut butter operas and other treats alongside scones, tea, and optional bubbles, it promises to be the ultimate indulgence for a mid-shop pick-me-up, catch up with friends or informal business meeting. Gin-based G & Tea cocktails served in vintage teapots are also available to share (serving four). Served from 3-5pm daily, the afternoon menu also features a variety of Dressed Up Scoops: house-made ice creams with complimenting pipettes of booze to squeeze over to taste: Rum And Raisin is matched with El Dorado 12 year old Demerara Rum and Blueberry Cheesecake, with Sloe Gin.

The Bar.B.Q Pit team is be headed up by Pit Master supremo Jared Male formerly of Hill Country BBQ, NYC. The Bar.B.Q is based around the finest Bar.B.Q pork and beef cuts and “low and slow” cooking.  Another star of the show is the selection of the freshest Nova Scotian lobsters and local seafood. The lobsters are sourced all year round from Nova Scotia for their consistency, flavour and quality and flown in fresh several times a week. As always, Big Easy’s ever-popular, daily-changing specials continue to ensure unparalleled value for money – such as Monday’s unlimited Bar.B.Q ‘Big Pig Gig’. The new take-away shop, and grab and go menu includes classics such as lobster roll and pulled pork sandwiches  as well as cold pressed juices, artisan coffees, cakes, pastries, American candy  and assorted goodies.

Another key feature is Big Easy’s newest Imbibe Louis Roederer award-winning wine list (Steak House and Grill Wine List of the Year 2014), which has been extended by the addition of a unique collection of rare and fine wines from the USA and a ‘High Rollers’ list. The team have also forged a special partnership with the world famous Chateau Lafite Rothschild who have provided (empty) barrels of Chateau Lafite-Rothschild, arguably the greatest wine made, which also feature on the ‘High Rollers’ list.

The “Captain’s Table” private dining room has been designed to be reminiscent of a bygone era and the panelled dining room of the tall ships and officer’s cabins of the East India and West India Trading Company at the turn of the 18th century. Sharp eyes may also note just a touch of Captain Jack Sparrow, who preyed on their cargoes in the 17th and 18th centuries! The room seats 26 people with access to its own private terrace with enviable views of Canary Wharf.

Big Easy founder, Paul Corrett, comments: “This is an extremely exciting development for Big Easy with a round the clock offer. It’s our biggest site to date in a landmark that is already one of the most talked about new buildings in the capital. We are really proud of what have created, not to mention the 170 new jobs we have generated.”

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