Street & Co – Food & Drink Trends 2018

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Food from Galleries

Cultured art enthusiasts are no longer content with a soggy sandwich when visiting galleries and museums, instead they want to enjoy their art paired with good quality food and drink. Tates innovative food programming in 2017 saw Tate Modern residences from Carousel and most recently, pop up vegan junk food concept Pure Filth. The gallery carefully curates its menu to complement its featured art exhibitions, and 2018 will see one off dinners and events around Tate Britain’s Impressionists exhibition and Tate Modern’s blockbuster Picasso show. Tate Britain’s Rex Whistler restaurant meanwhile not only serves the best of British cuisine, but has one of the capital’s finest wine cellars, overseen by CEO Hamish Anderson and head sommelier Gustavo Medina.

Rise of Veganism

The huge surge in popularity of vegan food is here to stay and Camden Market’s extensive vegan offering makes it a non-meat eaters paradise. From Young Vegans, London’s first vegan pie and mash shop, to Club Mexicana, a vegan take on Mexican cuisine, Camden Market caters for the increasing number Britain’s adopting flexitarian diets. Other vendors including Crosstown Doughnuts and Voodoo Rays offer vegan takes on their popular classics.

Zero-food waste

Scratch menus have grown in popularity this year, proving that awareness around zero-food waste continues to rise in the restaurant industry. For Pancake Day 2018, pancake pros Where the Pancakes are and condiment connoisseurs Rubies in the Rubble are joining forces with a shared aim to fight food waste. To mark the occasion, the pair have created two ‘Thoughtful pancakes’ using excess produce, harking back to the roots of Shrove Tuesday, using up waste ingredients before lent.

Rise of the Seasonal Tasting Menu

Hailed by Conde Nast Traveler as the latest comeback dining trend of 2018, the tasting menu is experiencing a revival. The Derbyshire-based, Michelin Star restaurant at Fischer’s Baslow Hall offers Taste of Autumn Tasting Menu, serving up 7 seasonal courses at lunch and 9 at dinner, all using locally sourced and home-grown ingredients. Following the growing trend towards plant-based dining, Fischer’s is proud to offer a dedicated vegetarian tasting menu, delivering the same commitment to using the very best British produce with dishes such as Pumpkin Tortellini and Marinated Tofu with bok choy.

Taiwanese Chicken

Fried chicken has always been a favourite but in 2018 the popular fast-food with take on a Taiwanese twist. Found at foodie gems such as Good Friend in Chinatown London, their chicken is tossed in three different flours and fried-to-order at two different temperatures to ensure unforgettable crispiness. Good Friend adds the finishing touches to their Taiwanese fried-chicken with your choice of seven flavoured powders to round-off the Asian street food.

Craft Spirits on the rise

Following on from the popularity of craft beer, 2018 is the turn of craft spirits. Consumers are demanding the type of unique and authentic spirits created at small, family run distilleries like Dingle Distillery in Ireland. Coupled with the increasing demand for gin and malt whisky, with volumes expected to rise by 28% and 13% respectively next year, Dingle Distillery is looking to scale up its production capacity in response to the changing drinks market.

Instagram’s influence

The age of Instagram is encouraging diners to take pictures not just of food but of the restaurants themselves. Poppies Fish and Chips in London has always been an ‘Instagram-able’ destination with its three restaurants evoking eras of the past. Both Poppies Spitalfields and Poppies Camden take diners back in time to the mid 20th Century through their nostalgic décor, displaying everything from juke-boxes to 1940s posters. Newest addition, Poppies Soho embodies 70s retro with its colourful painted anaglypta wallpaper and funky tongue and groove panelling, making it an oft-snapped spot for the Instagram photographer.

Japanese Dude Food

Japanese food has been on the radar for a while now, but 2018 marks a turn away from the delicate dishes of miso and noodle soup, to more indulgent and hearty cuisine combining Japanese flavour with the ‘dude food’ of the American south. With its wagu beef burgers and Sakura Blossom milkshakes, Ichibuns Chinatown embraces this delicious trend arriving in Asian restaurants.

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CHRISTMAS AT THE LAMPERY

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British-inspired restaurant in The City of London launches Christmas party package and Christmas Day menu to get Londoners into the festive spirit

London, November 2017 – This December, The Lampery, a recently-launched all-day dining spot located in the heart of historic London, is launching its Christmas party package to kick off the festive season in style. The perfect place for an upbeat and energetic celebration, the restaurant will be serving up a selection of delicious British dishes to the backdrop of the in-house DJ, mixing everyone’s favourite tunes to get the party started. With prices starting at £25.50 per person, The Lampery team will take all the hassle out of party-planning, leaving guests to enjoy the festivities.

For those looking to celebrate Christmas Day in London, The Lampery will also be offering a specially-created feasting menu, priced at £49.

Festive Dining

Available to book between 16th November and 23rd December, The Lampery’s Christmas party package features a three-course menu of dishes, each inspired by classic Christmas flavours such as winter truffle, clementine zest and brandy butter. Created by head chef Francesco Zanchetta, guests can expect to indulge in locally-sourced fare that has been expertly cooked, starters include; Champagne & beetroot cured salmon gravadlax, prime duck liver foie gras served with truffle brioche and a classic Cullen Skink, a mix of British haddock, potato, blanched onions and sorrel.

A selection of seven delectable main courses including prime beef wellington with wild mushrooms, winter truffles & Burgundy jus, and seared highland mallard breast with a sloe reduction & winter kale follow. The meal will draw to a close on a high, with desserts including; The Lampery Christmas pudding, an Amaretto, clementine zest and cranberry pudding served with brandy butter, Damson tart with Cognac & Earl Grey ice cream and poached pear with Maldon salted caramel & cinnamon roulade.

For those looking to end the meal with a savoury slant, there is also the option of Paxton & Whitfield premium stilton served with ale chutney, ash crackers and a glass of port.

Guests can choose from the extensive wine menu to pair with each course or branch out and try the bar’s specially-curated Christmas cocktail list.

Christmas Day

For those looking to ditch the cooking and washing up in favour of a stylish meal to celebrate Christmas Day, there is no better choice than The Lampery’s three-course feasting menu. Priced at £49 for adults and £22.50 for children, guests can choose from a host of options including a two-bird roast of turkey and partridge with a pear & chestnut stuffing, slow-cooked leg of lamb and shallot Tatin with a chestnut crust.

Lunch will be served from 12.30pm with last orders at 3pm and dinner will be served from 6pm with last orders at 9pm.
The Lampery is the latest addition to the capital’s booming dining scene, a no-nonsense restaurant with a passion for British ingredients. Located in the heart of one of London’s most historic neighbourhoods, it is the perfect new destination for a celebration, a long lingering dinner with friends or a snappy work lunch.
For more information about The Lampery, please visit: www.thelampery.com
Instagram: @thelampery / Twitter: @TheLampery / Facebook: /thelampery
ENDS
For more information and photography please contact Kate Licnachan and Grace Roome
at Hue & Cry Agency on:
E: apexPR@huecryagency.com
T: 020 3829 5690
Notes to editors
The Christmas party package is priced as below, a minimum of six guests is required to book this package.
· Lunch daily & dinner Sunday to Wednesday:
o Two courses: £25.50
o Three courses: £30.00

· Thursday, Friday & Saturday dinner with DJ:
o Two courses: £27.50
o Three courses: £32.00

The Lampery
Location: 1 Seething Lane, London, EC3N 4AX

Proprietors: Apex Hotels
Cusine: British
Capacity: 80
Restaurant Hours:

Breakfast: Monday-Friday 6.30-10.30am (Saturday-Sunday 7-11am)

Lunch: Everyday 12-2.45pm

Dinner:

Monday – Wednesday 5-10.30pm
Thursday – Saturday 5-11pm
Sunday 5-9.30pm

Bar:

Monday – Wednesday 12-11.30pm
Thursday-Saturday 12-12.30pm
Sunday 12-10.30pm

The Lampery terrace is open daily for drinks throughout the day, with food served as per the bar and restaurant hours. It closes at the same time as the bar.

Reservations: are accepted and can be made online. Email reservations@thelampery.com or call 020 7977 9500.

Apex Hotels
Apex Hotels is one of the UK’s leading independent operators of four-star contemporary hotels. Headquartered in Edinburgh, the group operates ten hotels in London, Edinburgh, Glasgow, Dundee and Bath.

Apex City of London Hotel boasts an impressive collection of modern bedrooms – including family rooms and suites – state-of-the-art conference facilities and little touches of luxury synonymous with the Apex brand.

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How to bake mince meat pastry pies for Christmas

By Posted on 2 m read

MAKES MINIMUM 24
INGREDIENTS
Mince Meat Pastry
325g-cooking apples, peeled, cored and chopped 270g all-purpose flour
115g shredded suet 1.5g salt
150g raisins 140g butter
115g sultanas and currants 110g caster or powdered sugar
115g mixed candied peel 2 egg yolks
150g soft dark brown sugar 1 whole egg
Zest and juice of 1 lemon and orange Few drops vanilla essence
30g nibbed almonds
2 tsp mixed spice
1 tsp cinnamon
Large pinch fresh grated nutmeg
0.5g ground ginger
0.5g salt
4 tbsp brandy
METHOD
MINCEMEAT
1. Mix all the ingredients together, except the brandy, in a bowl and leave in a cool place for 12
hours to marinade.
2. Place the mixture in a baking dish, cover with tin foil and bake for 2.5 to 3 hours at 140°c /
225°f.
3. Leave to cool stirring from time to time and then stir in the brandy.
4. Spoon the cooled mixture into storage jars and cover with waxed discs and seal. This is then
ready to use, however it’s best to leave it to mature for one month.

PASTRY
1. Sieve the flour and salt, put into a stand mixer and place on a low to medium speed, then add
the butter mix till crumb like. Add the sugar then eggs and yolks, it will slowly come together,
then refrigerate for 1 hour.
2. Roll the dough out between two sheets of parchment to a 0.5cm thickness, then let it rest for
10 minutes. Cut out 48 pieces with a round cutter, you need the tops to be medium and the
bottoms to be large.
3. Make the mince pies in either small Yorkshire pudding moulds or tartlet cases. Lightly grease
the moulds/cases then flour. Line with the pastry then add the mince pie mix. Place on the lid,
crimp the edges and bake at 180°c /375°f for about 10-15 minutes, dust with icing sugar.

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