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All Posts By FEAST Editorial Team

D&D triumphs at Imbibe Live on 29th and 30th June

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D&D London had a successful showing during the Imbibe Live competitions held at Olympia on Monday 29th and Tuesday 30th June 2015, with sommeliers and bartenders from Coq d’Argent, Launceston Place, New Street Grill and Old Bengal Bar all winning awards in the show’s competitions.

The main event was the 2015 Imbibe Sommelier Challenge that saw wine experts from all over the UK undergoing three qualifying rounds. The nine finalists proceeded to go head to head, with Olivier Marie, head sommelier from Coq d’Argent emerging as champion. Marie, one of the most experienced sommeliers at D&D, has been with the group for 17 years. The runner-up was Gareth Ferreira, the Assistant Head Sommelier of Launceston Place.

Agustin Trapero from Launceston Place earned a trip to Chile alongside his team ‘El Conquistador’, with captain, Erik Simonics of The Savoy leading them to victory in the Wine Bar War, an event created by Wines of Chile. The Wine Bar War calls for four sommeliers to create the best pop-up Chilean wine bar in under 24 hours. The team also included Emanual Perquiera from The Milestone Hotel and Richard Lockstone from Malmaison.

Finally, Old Bengal Bar’s Jacek Limberger froze out his competitors in the Ice Carving competition, while New Street Grill’s Lukas Nikanorovas swept up in the Bartenders vs. Sommeliers category.

Imbibe Live, the UK’s leading drinks exhibition, is considered the most talked about event in the trade. The exhibition first began in 2010 and attracts around 9,000 people annually. The two-day event included masterclasses, tastings and a series of contests.

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Marco Leaves his Stamp on New Steakhouse Bar & Grill Menu

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Marco Pierre White has unveiled a new menu for his Steakhouse Bar & Grill restaurant in Congresbury.

The new line-up features an intriguing range that combines traditional British dishes prepared using classic French cooking techniques and can be found at the restaurant within DoubleTree by Hilton, Cadbury House.

Among the various eye-catching starters is Rillettes of Duck with prunes d’Agen, while Marco himself singles out the Brandade of Smoked Mackerel, a combination of finest quality smoked mackerel and freshly prepared horseradish sauce, as a personal favourite. The range of main courses is equally eclectic and again harnesses Marco’s love for classic dishes cooked to perfection.

Diversity is a theme throughout the menu, with stand-out plates including Macaroni with Wild Mushrooms and Poached Egg, a Coq and Shrimp Curry with Fresh Mango and Ginger and Roast Rump of Lamb a la Dijonnaise. The new summer menu also includes a number of delicious salads, including a Panzanella salad with confit tuna, cherry tomato, capers, croutons and fresh basil.

A Chateaubriand made with 28-day aged native breed beef makes for the ultimate sharing dish and is a welcome addition to the existing range of steaks.

Guests can also find indulgence with a dessert menu that includes a Knickerbocker Glory, a childhood favourite of Marco’s, the temptingly-titled Sticky Sticky Sticky Toffee Pudding or a selection of delicious cheeses complemented by a glass of rich port.

Colin Badcock, general manager at DoubleTree by Hilton, Cadbury House, said: “The new menu reflects everything that’s wonderful and exciting about Marco’s food philosophy, with special dishes to suit every palate and budget. Top quality steaks sit alongside a varied range of plates inspired by the best of British and French cooking.

“The menu has been designed to complement the vibrant atmosphere in the restaurant, meaning our guests can feel inspired by the choice of food on offer and enjoy their dining experience at the same time.”

Marco said: “Eating out should be all about affordable glamour and that’s at the very heart of this new menu. We’ve taken timeless dishes and given them a contemporary twist. What could be better?”

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New Head Chef James Finch joins The Westleton Crown

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The Westleton Crown, Suffolk hotel and restaurant, is pleased to announce the appointment of our new Head Chef, James Finch. The new Head Chef is familiar to the inn’s loyal guests and diners as he is returning to The Westleton Crown’s kitchen after four years. James worked at The Crown for two years as Sous Chef prior to moving to the popular Sibton White Horse, where he started his Head Chef career and won the prestigious Good Food Guide’s ‘Pub of the Year 2015’ award.
James was born and bred in Suffolk and graduated from the Norwich City College, he is currently living in Westleton village. James is very familiar with local produce, suppliers and all that Suffolk has to offer. His great knowledge, real love of the area and its local produce shows in his cooking and menus – traditional, British and fresh.
After the new appointment James commented: “I am very much looking forward to the challenge and journey ahead with the team at The Westleton Crown. I am pleased to be carrying on my work with suppliers and producers in my home county, making sure the best of Suffolk’s produce feature at the heart of my cooking and menus at The Westleton Crown”.
The Westleton Crown is a traditional Coaching Inn with origins extending back as far as the 12th Century. Located a few miles from the Suffolk Heritage Coast. It retains the character and rustic charm of its heritage whilst offering guests the sophistication and comforts of contemporary living. All thirty four rooms are individually furnished and well appointed,
some with four poster beds but all are luxurious, peaceful and relaxing. Whether a hearty breakfast, lunchtime snack, relaxed or formal meal, the 2 AA Rosette-awarded Restaurant serves varied, innovative food created from passion alongside a comprehensive wine list.

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Wyke Farms Wins Prestigious Industry Award

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Wyke Farms was crowned winner of the Best On Farm AD Project Award at last nights UK AD & Biogas Industry Awards 2015.


For the fourth year running, the awards showcased achievement and innovation across the AD industry in a diverse range of categories, raising the profile and highlighting the benefits of the industry in the process. Established to celebrate the most outstanding AD projects, products, services and teams operating over the past year, the categories covered a diverse range of sectors involved in AD from farming and local authorities to service providers and academics.

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Over Ten Tonnes of Food Waste Collected at Glastonbury

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Food waste project EighthPlate has collected and will redistribute over ten tonnes of edible food waste from Glastonbury this year. The project, which was launched at Glastonbury following a successful trial last year, is an initiative led by FareShare South West, supported by The Nationwide Caterers Association (NCASS) and A Greener Festival; it has been established to donate unsold food to a range of charities across the South West.

EighthPlate intends to salvage 60 tonnes of unsold food during 2015, to provide 143,000 meals for the most vulnerable, distributing the produce amongst food banks and soup kitchens in the South West. At Glastonbury, the team are still in the process of collecting the leftover food which is estimated to exceed 10 tonnes and has so far included 4,000 bread rolls, 300 eggs, 250 sausages, 600 carrots, and 90 lettuces!

Emma Dyer, Project Manager at EighthPlate said: “We are so pleased with the leftover food waste that we have been able to collect from Glastonbury. We estimate that we will be able to produce over 24,000 meals from this festival alone, which will be able to support those most in need. The food we have collected has enabled us to make chicken tagine, pork meatballs and lots of bread and butter pudding!”

It is believed that half of all food produced globally goes to waste and with more than four million people in the UK unable to afford a healthy diet, public opinion is slowly turning against this culture of waste.

NCASS Director Mark Laurie said: “We are working closely with our members to assist them in managing their stock as effectively as possible in order to minimise waste. Where inefficiencies do occur though, we are keen to help those people that need it most. EighthPlate is a great cause to be supporting and we hope that the project can be rolled out across all festivals in the future.”

EighthPlate will be collecting from more festivals during the summer including WOMAD, Wilderness, Boomtown, Shambala, and End of the Road.

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Les 110 de Taillevent to Open in London

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Taillevent Paris, the Gardinier family-owned group behind the iconic two-Michelin starred Le Taillevent, is set to open a unique 70 cover wine and food matching brasserie, Les 110 de Taillevent London, in Cavendish Square this September. Featuring a hundred and ten wines by the glass, paired with contemporary and seasonal French dishes, guests will experience the spirit of Le Taillevent in a relaxed setting.

Making the French form of art-de-vivre accessible to Londoners, the wine list will feature rare and singular wines, caringly curated over three years by Pierre Bérot, Cellar Director of Taillevent Paris.

Pierre’s vast experience managing the myriad bottles of the house cellars has resulted in a list that evokes the richness of the collection and introduces some of its greatest treasures. Guests will be offered the choice of four wines, in 70ml or 125ml measures, exactingly matched with their choice of four starters, fish, meat, desserts or cheese dishes.

The dynamic à la carte menu, developed by Alain Solivérès, Executive Chef Director of Taillevent Paris, has been designed to showcase each product, selected for its quality and seasonality. Executed with precision, each dish will enhance the qualities of the wines on offer.

The brasserie will be headed up by General Manager Giuseppe de Wilde, who brings with him a wealth of experience having worked at some of London’s most prestigious restaurants and hotels.

Taking the art of pairing to new heights, Les 110 de Taillevent London will present this innovative concept beginning at breakfast. Light and hearty dishes will be matched with cold and hot drinks. A special Wine Time menu at the bar, offering small plates and carefully chosen wines, will be available in the early evenings.

The interiors, designed by the legendary Pierre-Yves Rochon, take inspiration from the brasserie’s concept and pays homage to wine production. A chic and warm setting, the design draws on the green of the vine, rich earth tones and oak-barrelled wine casks. Incorporating the colours and materials of viticulture into all elements of the design, Pierre-Yves Rochon honours the theme at every turn. Specially commissioned artworks will adorn the walls, further extolling the beauties of the vineyard.

Les 110 de Taillevent London is set to be a notable addition to the London gastronomy scene, bringing a relaxed style brasserie to Marylebone with a focus on the wine experience.

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“The Best of STK”: STK London Launches USDA Beef Tasting Menu

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In celebration of Independence Day, STK London will launch a six course USDA beef tasting menu. Located on the Strand, STK London is an upscale modern steakhouse operated by New York based The ONE Group.

The superior grade steak served at STK is 28 day custom-aged USDA prime beef which is known for its tenderness, juiciness, flavour and fine texture. It has a high degree of fat marbling and is derived from young cattle. Less than two percent of beef produced in the US will earn the prime designation. Now for the first time, executive chef Barry Vera has created a tasting menu with the premium meat.

The USDA beef tasting menu will feature four small dishes; beef ceviche (with lime, chilli and coriander), STK’s signature Lil BRGR, shin of beef ravioli (with bone marrow sauce) and Asian beef (with hot and sour dressing). The main course is a 300g USDA sirloin steak served with parmesan truffle chips and STK sauce. To finish, guests will enjoy STK’s playful Taste of the Fairground dessert; candy floss, toffee apples, cookie milkshake, peanut butter and raspberry macarons, salted caramel doughnuts and sweet shop marshmallows.

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Sunshine Butler at The Club Hotel & Spa, Jersey

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Guests will be walking on sunshine, as The Club Hotel & Spa in Jersey welcomes its ‘Sunshine Butler’ just in time for the summer months.
The ‘Sunshine Butler’ has got his hat on, and will be offering a host of complimentary touches such sunglass polishing, sun-cream in various factors, cooling face & foot mineral water misters, refreshing iced towels and chilled watermelon.

Guests on the hotel’s terraces can now fully focus on relaxing and topping up their tans while sipping a cocktail, dining, or relaxing on the poolside sun-loungers.

The Pool Terrace is a lush Mediterranean oasis which boasts a curved outdoor pool, perfect for a refreshing dip. Within this secluded area, dark rattan tables and chairs under large sun parasols offer a shady spot for lunch, snacks and refreshments. Guests can also enjoy drinks and dining on the Champagne Roof Terrace.

Situated in the heart of St. Helier, Jersey’s beautiful seaside capital, and walking distance from some of the island’s most breathtaking beaches, The Club Hotel & Spa boasts a truly unrivalled location.

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Galvin Brothers Appoint Christie + Co to Search for Further Pub Sites

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Christie + Co, specialist property advisers, have been appointed by the Galvin Brothers to search for pubs sites to add to their already hugely successful restaurant portfolio.

Galvin Restaurants is a family run collection of French restaurants founded in 2005 by Michelin-starred chef brothers Chris and Jeff Galvin. The idea behind establishing Galvin Pub Co is to create something that draws together sociability, architecture, history and heritage, outstanding food, fine wines and great cask beers, supported by a strong sense of community.

Jeff Galvin of Galvin Pub Co is especially looking forward to the opportunity of working with local artisans and growers from around the home counties, enabling the Pubs to showcase their produce.

A main draw of the pubs will be British hand drawn cask ales and beers balanced with a hand selected list of delicious wines; however, simply prepared food will govern the menu driven by careful sourcing from British farms many of whom have won Outstanding Supplier Awards to Galvin’s restaurants.

Simon Chaplin, Director, Corporate Pubs & Restaurants, Christie + Co comments: “We fully understand the ethos behind the Galvin Pub Co brand and are looking forward to helping them growth their pub offering. The Galvin team are keen to move quickly and have already acquired the Green Man Pub in Chelmsford, Essex which has quickly gained a strong following and local support whilst undergoing its restoration and refurbishment. We will look to grow the portfolio in the London suburbs and along the Thames Valley.”

Chris Galvin of Galvin Pubs Co says: “Christie + Co have excellent relationships throughout the pub sectors so we are looking to tap into their contacts to source the best pubs properties on offer to expand the Galvin brand. Our goal is to deliver people’s perception of the great British pub serving the local neighbourhood, and also becoming a destination in itself.  We will re-establish the no nonsense approach to our Pubs by working with hand picked staff, using simple cooking methods and utilising the best quality, locally sourced ingredients.”

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Scotland Food & Drink Excellence Award Winners Announced at Record Breaking Ceremony

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Nineteen Scottish food and drink businesses and individuals have been selected from a record breaking 239 entries and a shortlist of 50 businesses to take the titles at the Scotland Food & Drink Excellence Awards 2015.

The finalists represented a broad spectrum of Scotland’s food and drink: from small companies like Isle of Skye Sea Salt Company and Charlotte Flower Chocolates through to industry giants including foodservice company Entier Ltd and AG Barr Plc. Produce traditionally associated with Scotland like whisky, fish and dairy was recognised alongside new, innovative products like charcuterie and chocolate flavoured with foraged meadowsweet.

Siblings Jo and James Macsween of Macsween Haggis were jointly awarded a surprise Outstanding Contribution to Food & Drink accolade on the night. The award was presented in recognition of the company’s growth which is primarily driven by their vision and dedication to creating new consumers through innovative product development and social media marketing.

With 19 entered categories celebrating excellence across the Scottish food and drink industry, the Scotland Food & Drink Excellence Awards is considered by many to be the ‘Oscars’ of the sector. The awards include nine retail and foodservice product categories judged mainly by taste plus a wide range of business awards, which include Environmental Sustainability, Scottish Sourcing and Investing in People, in addition to a new award introduced during the Year of Food and Drink recognising Young Talent in the industry.

A record breaking 239 entries were received for the awards, up 56% from 153 entries in 2014. In the course of their assessment of the award applications, the retail and foodservice judging panel tasted over 260 products during a two day tasting session, examining submissions from 116 businesses across Scotland.

The winners were announced by broadcaster Kaye Adams at a ceremony at Edinburgh’s National Museum of Scotland on 27 May. Dubbed the Scottish food and drink ‘Oscars’, the ceremony sold out in record time and was bigger than ever before with more than 800 guests attending on the night. Attendees were treated to a drinks reception and delicious dinner, showcasing the very best of Scotland’s larder.

The awards are organised by Scotland Food & Drink in partnership with The Royal Highland and Agricultural Society of Scotland (RHASS). The title sponsor is Asda and the awards are supported by Think Local.


Chief Executive of Scotland Food & Drink, James Withers, said:

“This year’s Awards have been a huge success with a record number of entries and our biggest ever award dinner with over 800 people there to celebrate the sector. The skill, passion and innovation that mark our industry is represented in the diversity of the finalists and winners. Food and drink is now a national success story for Scotland and the Awards let us shine a light on just some of the people and world-class products that are behind that success. Crucially, it gives us the complete confidence that our industry will continue to grow in markets at home and overseas in the years to come.”


Stephen Hutt, Chief Executive of RHASS, said:

“Tonight’s winners represent the finest of Scotland’s food and drink. Produced with passion, skill and the finest raw ingredients farmed in Scotland’s fertile ground, we are proud to represent primary food producers who, in partnership with tonight’s winners, support Scotland’s growing reputation as one of the best places to eat in the world.”

Entries for 2016’s Scotland Food & Drink Excellence Awards will open in January.

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