Tom’s Kitchen to relaunch this spring

By Posted on 2 m read

Tom Aikens, the acclaimed British chef, has announced the relaunch of his Tom’s Kitchen restaurant in Chelsea this spring. Extensive refurbishment will be done by B3 Designers and Tom will also be introducing a new menu offering seasonal British small plates. The restaurant will be closed between the 12th of February and the 20th of March.

The new menu will be perfect for sharing with friends and family and it will use some of Britain’s finest seasonal produce, such as mushrooms, asparagus, rhubarb, and game birds. Small plates include Beef tartare with black garlic aioli, new season turnips and puffed rice and Salt baked heritage carrots, strained yoghurt and carrot top pesto, while larger sharing dishes include Scallops with Fruit Pig black pudding and peas and Spatchcock Norfolk quail with peanut sauce and pickled sweet cucumber relish. Classic dishes such as Fish pie with cider, leeks and parsley crumb, Chicken schnitzel with violet artichoke salad and parmesan, and Seven-hour slow cooked shoulder of lamb with mashed potato and balsamic onions will also be available for those looking for comfort food.

Located in a beautiful Chelsea townhouse, the refurbishment will make the bar the focal point of the restaurant for both counter dining and drinks and it will also introduce window seating. The dining rooms at the ground and first floor will be revitalised with the introduction of luxurious upholstery and a richer, darker colour scheme, bringing warmth and coziness to the space and contrasting to the signature white tile finish and wooden panelling. The third floor will feature two rooms for private dining and intimate events.

Tom Aikens said about the relaunch that “the redesigned space and new menus will allow the restaurant to be more innovative, modern and comfortable”. Its dedication to using UK-based suppliers and local producers will be emphasised in the new menu and in the new space. Photographs telling the story of the seasonal, local, and ethically sourced ingredients will be displayed, while an open pass will allow interaction between the kitchen and the dining room.

Share this article

Meat-free Feast at Fiume

By Posted on 2 m read

The new contemporary Italian restaurant, Fiume, will be hosting in collaboration with Chef Patron Francesco Mazzei and guest chef Nina Parker of NINA, a meat-free supper club on the 22nd of February. The reunion between Francesco and Nina, who used to work together when Nina was a young chef learning in his kitchen, will see a feast of recipes based on each other’s books.

The menu will include a delicious selection of cicchetti – Aubergine croquettes, Wild mushroom pinsa, Grana Padano and truffle doughnuts – followed by the seasonal starter Burrata and radicchio. The main course will reflect Francesco and Nina’s passion for the Italian cookery, and guests will indulge in a Ricotta and spinach dumplings with pizzaiola. A wonderful variety of desserts will complete the feast, with Vegan chocolate cake, Amalfi lemon sgroppino, and Ricotta and pear tarta, presented to the table. Guests will also be able to complement their dishes with a selection of cocktails such as Negroni Del Mazzei with Tanqueray gin, Rosolio, Cocchi Americano and olives, and the Nina Mimosa with mandarin and bergamot.

The Italian meat-free feast will start at 7om on the 22nd of February and tickets are available for purchase at, priced at £40 per person.

Fiume was opened in November 2017 by Francesco Mazzei and it is a new modern Italian restaurant located at Battersea Power Station development. The name comes from the Italian word for ‘river’ which reflects its location on the bank of the Thames. People who wish to enjoy a meal there will be welcomed by stunning views over the river and a large pizza style terrace to enjoy Francesco’s recipes.

A London-based chef, Nina Parker is also a writer and the director of her own food company, NINA. She wrote two cookbooks, ‘Nina St Tropez’ and ‘Nina Capri’, which explore the cuisine of each region. Nina is now a private caterer who also creates daily recipes and restaurant recommendation on her Instagram page.

Share this article

The Albert Inn in Caernarfon to Reopen

By Posted on 2 m read

The Albert Inn, a local community pub in the Welsh town of Caernarfon, will be opening its doors this week, following a join investment of £140,000 between Admiral Taverns, the leading community pub group, and mother and daughter Elsa Roberts-Jones and Shannon Roberts-Simpson. The official launch party will take place on Friday, the 9th of February at 8pm.

Elsa and Shannon are experiences licensees who had been running pubs for many years before they took on the Albert Inn two years ago. They are locals of the area who have decided to re-establish the pub as a popular social hub, which used to be home to local pool and darts teams. It will also be offering regular sports showings and live entertainment at the weekends.

The work they underwent at the pub includes a refurbishment of its interior, creating an upbeat and exciting venue for the locals. A new food menu will also be introduced in March, which is the start of the busy tourist season in Caernarfon. The menu will include traditional pub dishes, such as homemade burgers, curry, lasagne, and fish and chips, as well as daily specials of Welsh delicacies like Cottage Pie and Lobsgows.

“The Albert Inn is a great pub in Caernarfon which is loved by our locals and visitors alike. The refurbishment has been a fantastic opportunity to make this great community pub all the more special and we can’t wait to launch our new food and drink offer for everyone to try,” said Elsa Roberts-Jones. “We’re looking forward to the opening night and welcoming back our regular customers and new faces to the pub.”

Sallyanne Sheil, Business Development Manager for Wales also commented on the news about the reopening of Albert Inn: “We have a fantastic team in Elsa and Shannon who are very well known in the area and have a wealth of experience in the industry. We have been delighted to support them to achieve the ambitions for the Albert.”

Share this article

La Belle Époque Launches Limited Edition Menu

By Posted on 2 m read

The 3 AA rosette winning restaurant at Sofitel London Heathrow, La Belle Époque, has launched a Seychelles inspired honeymoon limited edition menu to match British Airways’ March promotion when it moves its flights to the Seychelles to twice a week.

The Seychelles is a popular destination for honeymoon couples, being known as the most romantic island in the Indian Ocean. Sofitel London Heathrow is also very popular among honeymoon couples and now they have decided to create a menu influenced by the island’s local cuisine and the Indian Ocean. This way, couples can start their honeymoon experience even before arriving on the island.

Some of the new dishes include pan-fried halibut with curried coconut velouté and grilled Puntarella, roasted and smoked fillet of beef with miso glazed broccoli and pineapple roasted with pink peppercorn and coconut accompanied by kaffir lime sorbet and coconut marshmallow, and tuna loin with cucumber kimchi and dill.

“The menu features vibrant spices, exquisite fish and tropical fruits, all of which are popular produce in the beautiful Seychelles. We’ve added a French Asian twist to the menu, in keeping with the restaurant’s ethos which works really well with the produce,” explained Head Chef Mayur Nagarale.

He also said that this pre-holiday meal is the perfect start for a honeymoon and for those not heading to sunny places it is a chance to taste something more exotic.

La Belle Époque is the only 3 AA rosette winning restaurant in the Hounslow area. With warmly-lit booths, charcoal leather banquette seating and rich plum-coloured fabrics, the restaurant’s bold decor provides a contrasting atmosphere from the hustle and bustle of the airport. Guests have the option to hire a private dining space – Salon Privé – that can cater for 20 guests. In addition, the Chef’s Table, with a window view into the kitchen, can cater for up to 10 guests; both options are ideal for private and corporate functions.

Share this article