Restaurant opening: Woven by Adam Smith at Coworth Park

Coworth Park has unveiled details for Woven by Adam Smith, the new restaurant opening at Dorchester Collection’s luxury country house hotel on 8 September 2022. Chef Adam Smith’s menu will offer a tapestry of familiar flavours reimagined in unexpected ways, combining the classics with modern touches and layers of personal experience. Martin Hulbert Design has created the interiors for the restaurant, crafting a theatrical and contemporary space that blends seamlessly into the Georgian manor house setting, whilst complementing and elevating the dining experience.

An eye-catching set of sculptures inspired by the Coworth Park gardens sits at the entrance of Woven by Adam Smith. Past these, guests will be welcomed into an impressive new wine room and pantry, with two floor-to-ceiling wine cellars, holding a unique curation of bottles. The culinary journey will begin with a selection of snacks served from the pantry including devilled egg; caviar, smoked roe, pine; Coronation chicken; andcured seabass, XO sauce, kalamansi, seaweed. Welcome drinks will pair seamlessly with Adam’s menu and introduce guests to a list that celebrates British wines alongside library vintages from some of the best producers around the world, and cocktails that use storied, sustainable British spirits from Sapling.

A light-filled conservatory with expansive views over the Berkshire countryside sits to one side of the pantry, offering an extension of the main restaurant space or an exclusive private dining setting for up to 12 guests. The main dining room seats 44, with interiors that champion quality, craft and natural materials at every turn. As a centrepiece of the restaurant, a striking plaster relief set with root vegetables sits on the back wall, made by artisans Locker & Riley. The eye is also drawn to a contemporary light installation that mimics a woodland canopy, with delicate rays of light pouring over the restaurant below. The design of the space sets the scene for a wonderfully storied dining experience.

With surprising twists and turns, Adam’s food challenges expectations of the classics, with recipes, ingredients and dishes reinterpreted through the lens of personal experience. Adam rose through the ranks in the kitchens of The Ritz and The Devonshire Arms, before joining Coworth Park as Executive Chef in 2016. He has gained numerous awards along the way; amongst his proudest moments, winning the prestigious Roux Scholarship in 2012 and being awarded Master of Culinary Arts in 2017. Woven by Adam Smith represents the culmination of Adam’s great career to date, with the chef taking his years of experience combined with a creative and hugely passionate approach to cooking, and fully expressing his unique style at the new restaurant. The menu champions British produce in dishes such as brown crab, radish, apple, basil and yuzu; Hen of the Woods, Old Winchester, turnip and truffle; and Hereford beef, potato, onion, tendon and tongue. In celebration of Coworth Park’s bee hives, desserts include black fig, estate honey, walnut andbee pollen. Alternatively, guests can indulge in Adam’s signature chocolate, sea salt, coco nib andcrème fraîche, or choose from a wide selection of British cheeses served from the pantry.

The menu is priced at £80pp for lunch and £130pp for dinner, with the experience starting with a selection of snacks ‘From The Pantry’, followed by a choice ‘From The Larder’, ‘From The Stove’ and ‘From The Pastry’, before concluding with a selection of sweet treats. Wine pairing will be offered at £80pp.

dorchestercollection.com

Acme Fire Cult bring new wave live fire cooking collaboration with 40FT brewery to Dalston this April

Main image: Photography by Steve Ryan

From April, Acme Fire Cult, a new live fire concept from chefs Andrew Clarke and Daniel Watkins, will open its first permanent restaurant at 40FT Brewery in Dalston. A collaboration with Steve Ryan of 40FT, Acme Fire Cult offers a new approach to barbecue, where vegetables take centre stage and where food and drink are intrinsically linked; from using beer by-products such as yeast and spent grain to make ferments and hot sauces to using Acme’s favourite ingredients as adjuncts in beers, such as ancho chillies.

Acme Fire Cult began in the spring of 2021 after Andrew Clarke and Daniel Watkin’s successful summer residency at London Fields Courtyard in Hackney. Deriving from the Greek word akmē (the point at which something is at its best or most highly developed), the menu at Acme Fire Cult is an evolution of their London Fields Courtyard offering, but central to the collaboration with 40FT is the symbiotic relationship between the food and drink. The low waste menu will use beer brewing by-products to make ferments and sauces, such as their Acme ‘Marmite’, made from leftover beer yeast; Ancho hot sauce made with beer-soaked chillis, and beer molasses made by reducing down the ‘first runnings’ to be drizzled on desserts. Spent grain will be used for fermenting dish ingredients such as nukazuke pickles and even to make dog biscuits.

Photography by Steve Ryan, courtesy of Acme Fire Cult

The restaurant will have ten beer taps pouring fresh beers brewed on-site that will be paired with dishes. Special edition beers will be brewed each month by 40FT to pair with the menu, with ingredients that will later be used in cooking. The first of these is Acme Dark Lager, a schwarzbier with a malt bill of chocolate and dark malts with subtle complexity from ancho chillies.

In addition to 40FT beers, there will be a concise wine list from Holly Willcocks (ex Noble Rot, now co-founder of Half Cut Market, Camden) and a cocktail menu to pair with the food with classic negronis and margaritas and beer-based cocktails like their Michelada built on the Acme Dark Lager with Acme hot sauce and fresh lime.

Vegetables will be at the heart of the menu, alongside rare and native breed meat from regenerative farms such as Lyon Hill Farm and Swaledale Butchers, plus dayboat fish from sustainable suppliers such as Fin & Flounder and Bethnal Green Fish, in supporting roles. At Acme, inspiration is pulled from around the globe, evident in their grilling and fermentation techniques, as well as their heavy use of chilli and spices. The constantly evolving, seasonal menu will feature small plates such as Grilled Leeks & Pistachio Romesco, alongside the likes of Beetroots with a sweet & sour dill dressing, beetroot purée, pickled blueberries and sorrel, which is cooked in the ‘first runnings’ of 40FT Brewery Sunset Hazy IPA. The sweet, malty, beet-infused juice is reduced down to a sticky molasses, which is then used to glaze the beetroot as they’re smoked and semi-dehydrated over birch wood. As at London Fields Courtyard, there will be a selection of flatbreads available, such as Coal Roasted Celeriac, Mushroom-Kelp XO, Coco Bean Miso and Salsa Verde made with foraged mushrooms and hand-gathered seaweed; Dorset Crab, Bone Marrow, Jalapeno Verde and Salted Cabbage and Smoked Shortrib, Mustard Greens, Beef fat Crema and Ancho Koij, where the Shortrib is glazed with a molasses made from 40FT Eccles Cake Stout. Large plates will include new dishes such as ½ Herb Fed Chicken with Vadouvan Butter, Tropea Onion and Crème Fraiche, alongside some favourites from their London Fields Courtyard residency, such as a ‘Char Siu’ of Monkfish, which uses a sweet and sour molasses of (by-product) fermented beetroot juice, then is dusted in fennel pollen, and served with roast Jalapeño verde and grilled sea vegetables. There will also be a reduced menu of small plates and flatbreads served at the 40FT Brewery taproom across the yard, which will also be available to takeaway.

The restaurant will be opposite the 40FT Brewery tap room, seating 50 covers inside and 60 outside on the covered and heated terrace. A large custom made grill and smoker will stand proudly in the covered yard, serving Acme Fire Cult flavours whatever the weather. Inside, the space is pared back and dark with industrial elements. A bar seats six, behind which pickles and ferments line the walls.

Acme Fire Cult’s signature plant-based sauces and condiments will also be available for sale at the Dalston yard and online, along with a range of merchandise such as t-shirts and branded hardware.

During March, there will be a limited, outdoor only, teaser ‘First Fires’ menu available, with the full menu available from 1st April.

Of the partnership, Andrew Clarke said: “Steve Ryan and I have been friends for a long time, and I’ve previously cooked at the brewery as a guest chef. Daniel and I had been looking for a space for Acme in Hackney, and when the space at the yard facing 40FT came up, we had to seize it. The potential for the space is huge, and we want special events and guest chef dinners to become a big part of the offering. We’re really excited to be working with

Steve and 40FT. The synergy of the beer brewing process and menu creation is central to what we’re doing at Acme and encompasses all aspects of the menu. We can’t wait for people to try it.”

The space will be open Wednesday – Sunday and is also available for private hire.

acmefirecult.com

Spring 2022 issue

You may have noticed that we have been a bit quiet lately while we’ve been putting together our latest issue of Travel Dine Relax.

Since we launched the magazine in 2020, we’ve been overwhelmed by the feedback from our readers and we hope that our Spring issue doesn’t disappoint.

Jam packed full of ideas of where to visit, things to do and places to dine along with some inspiring interviews with two talented chefs, there’s something for everyone. So sit back and enjoy the journey.

Antillean Launches Pan-Caribbean Brunch

Antillean has announced that it’s launching a new Brunch Menu, available every Saturday to help kick-start guests’ weekends. Chef Patron Michael Hanbury’s three-course set menu welcomes diners to his restaurant inspired by the idyllic islands of the Antilles on London’s Blackfriars Road, with a bright new menu of refreshingly delicious dishes sure to kick-start the weekend.

The Pan-Caribbean menu reflects the heritage and vibrant multi-cultural influences of the Antilles.

The menu starts with a choice of sharing platters, including Mackerel Escovitch and Julienne Pickled Vegetables and Watermelon & Heritage Beetroot Salad.

Individual main courses are a variety of signature seafood, meat, vegetarian and plant-based recipes, including Ribeye Steak with Mojo Dressing and Yuca Fries and Grilled Aubergine with stir-fried Ackee.
Chef’s indulgent desserts feature a sharing selection of sweet treats such as Carrot Cake with Pineapple and Guinness Punch Ice-Cream.

For hungrier guests, supplement delicacies include Grilled Octopus with Mango, Cucumber, Mint and a Scotch Bonnet Emulsion and a selection of Ceviche such as Mojito Cured Grouper with Mint, Lime and Rum.

Antillean’s white coastal chic with its sleek interiors and high ceilings offer a cool welcome for guests seeking brunch in a clean and bright space in London’s SE1 postcode. And brunch here is about more than just the imaginative food. The restaurant hosts a resident DJ on the decks, and on select weekends, he is joined by the Caribbean jazz vibes of a live saxophonist, while a percussionist will also join in April.

After a welcome cocktail, keep the drinks flowing, with the bar serving an extensive selection of over 100 distinctive types of rum from around the world. Alternatively, choose another colourful cocktail from the exciting list, specially created to complement the dazzling dishes flying out of the kitchen.

Antillean sits proudly in a stunning listed 18th-century coaching house just minutes from Southwark and Waterloo stations.

antillean.co.uk

The Royal Crescent Hotel & Spa celebrates International Women’s Day

Cheese & Wine Tasting – 8th March

Dedicated to highlighting some of the West’s very best cheeses produced by women, The Royal Crescent Hotel & Spa is taking attendees on a tasting journey, with guided samplings of five perfectly matched cheese and wines in the surrounds of the hotel’s cosy library.

Savouring Bath’s qualified cheese expert Mike will be joined by cheese-maker Julianna Sedli from The Old Cheese Room, taking guests through samples of Lypiatt, Berkswell and Wigmore among others. Limited to 10 attendees, tickets cost £45 per person and can be purchased directly from the hotel’s events team by calling 01225 823 333 or emailing events@royalcrescent.co.uk.

The Royal Crescent Hotel & Spa offers 45 individually designed suites and bedrooms, located in the heart of the 250-year-old Grade I Listed Royal Crescent in the historic city of Bath, the historical home of renowned female novelist – Jane Austen.

royalcrescent.co.uk

Brunch is coming to Ducie Street

Ducie Street Warehouse presents a brand-new disco brunch series, with a new menu and DJs every Saturday, and an impressive finale brunch party hosted on the last Saturday of every month. The disco brunch will launch on Saturday 26th February, featuring a new menu curated by Head Chef Andrew Green, which includes both savoury and sweet dishes.

Saturday is disco brunch time at Ducie Street Warehouse – and on the last Saturday of the month, the warehouse will present an elevated disco experience with a themed party paying homage to disco culture around the world; with inspired entertainment, alongside exceptional cocktails that will be exclusive to the party. The restaurant will be transformed into beautiful surroundings with sounds from the finest DJs from 1pm until 4pm, before the decks are moved back into the lounge where the party will continue.

February’s end-of-the-month disco brunch, and first of the party series, on Saturday 26th, is a nod to New York City’s glamorous brunch party scene, with a vogue performance from The Ghetto Collective, music from DJs Danielle Moore, Rebecca Never Becky and a live trumpet plus a special host. The warehouse will serve guests with exclusive NYC-inspired dishes, including a special Steak n Eggs, plus bottomless Cosmopolitan and New York Sours.

Launching at the party brunch later this month and taking pride of place on the menu thereafter, the savoury menu includes Tofu Scramble on Sourdough; Shakshuka; a signature Tower Stack complete with Grandad’s sausages, crisp dry cured bacon, Burford brown egg, melted American cheese and potato cake; Halloumi & Potato Cake Stack; Steak n Eggs; a special Rainbow Bagel, plus a variety of Eggs Benedict dishes and On Toast options which range from mushrooms, avocado, feta & chilli through to Burford Brown poached eggs with crushed avocado and sumac.

Sweet options include the evolutionary and Ducie Street Warehouse’s signature Gochujang Fried Chicken Waffles with maple sauce, peanuts, and sesame; Homemade thick pancake stack with maple syrup, blueberries, crushed pecans and lemon zest; Brioche French Toast and special Knickerbocker Glory with Northern bloc ice cream, Gooey cookie pieces, poached plums, whipped cream, cherries and wafers.

DSW disco brunch party is hosted at the restaurant every Saturday – with a selection from the menu available to order from the lounge. And on the last Saturday of every month, the warehouse will host an elevated themed brunch party with special entertainment. The brunch menu is available from 11am until 4pm, priced at £40 per person, which includes bottomless Cosmopolitan or New York Sours, and a delicious brunch dish. The disco ambience will continue into the night, on Saturdays, with DJs playing all evening in the lounge.

duciestreet.com

Chefs Simon Hulstone & Nigel Mendham to showcase kitchen-garden produce

‘British Bounty’: a one-night collaboration between Chefs Simon Hulstone & Nigel Mendham

Dukes London has announced that its much-loved restaurant, GBR (Great British Restaurant), will host a one-night-only dinner on 15th March 2022, a unique collaboration between GBR’s Chef Nigel Mendham and Chef Simon Hulstone of The Elephant in beautiful Torquay. Tickets are now available at £125 per person: the evening includes a welcome drink and a six-course tasting menu with wine pairing.

The Chefs will showcase their combined passion for the bounty of British kitchen-gardens and farms, highlighting much-loved local produce and with a one-off six-course menu that uses ingredients including elderberries, Devon clotted cream, Scottish langoustine and locally-sourced Beesands scallops. It is a sensational seasonal menu that will showcase the vibrant taste of Britain.

Chef Nigel Mendham of GBR (Great British Restaurant) and Chef Simon Hulstone of The Elephant – images courtesy of DUKES LONDON

Chef Proprietor Simon Hulstone has been cooking professionally since his school days and is one of the UK’s most decorated chefs. In 2003 he won the Roux Scholarship and went on to win the Craft Guild of Chefs National Chef of the Year Award in 2008. He has twice represented the UK in the Bocuse d’Or, the world’s most prestigious culinary contest, and he captained the British team at the Culinary Olympics and Culinary World Cup in 2010 and 2012. With his team at The Elephant in Torquay, he has put the English Riviera on the culinary map, taking his first Michelin star in 2005 and maintaining it every year since. A champion of Devon and its produce, he has helped develop The Elephant’s 96-acre dedicated farm in Brixham, which supplies 70% of the restaurant’s vegetables and a wide variety of leaves and herbs as well as free-range eggs and Kelly Bronze turkeys.

Simon says, “it’s been far too long since I’ve been able to cook for guests outside of my restaurant, and I’m looking forward to showcasing a taste of Devon and the Elephant for guests at Dukes. The chefs and I are also looking forward to working with Nigel and his talented team to create a truly celebratory British menu.”

Chef Nigel Mendham was born in Norfolk and has always had a passion for Britain’s best produce, making use of the finest locally-sourced ingredients to create hearty British dishes with a twist. He is no stranger to playing a major role in the kitchen at some of the UK’s top restaurants and spent the early years of his career working in red star country houses around the British Isles – from the south coast to the Lake District, including the Lygon Arms, South Lodge, Stapleford Park and The Samling Hotel which held the Michelin Star for two years. The all-day dining concept of GBR takes Nigel’s philosophy on food back to its roots. Since taking over as Executive Head Chef there in 2011, he has made his mark on the competitive London dining scene with simple, elegant food prepared with traditional techniques to produce dishes that are refined and precise, balancing classic flavours with contemporary flair.

Nigel says ‘”Simon is one of the most respected chefs in the industry, and this collaboration is a huge honour for me and an opportunity to share our philosophies on how great British ingredients should be championed. I’m looking forward to welcoming Simon and his team to DUKES LONDON and to creating a memorable evening in GBR.”

‘British Bounty’ Menu
15th March 2022, 18:30

Beef ‘tea’ dripping on toast, smoked salt, burnt brisket ends

Cauliflower marinated in curry oil, cauliflower couscous, spiced lentils, sultanas

Beesands hand-dived scallops, BBQ hen of the woods, shallot puree, aromatic green herb sauce

Roast Scottish langoustine, parsnip puree, bartlett pear, hazelnut & langoustine sauce

Loin of venison, onion ash, haunch croquette, turnip & apple, heritage beetroot, elderberry jus

‘Egg & Soldiers’

Devon clotted cream (clotted cream mousse, blackberry jam, gingerbread, sorbet)

A portion of all profits will go to the charity Hospitality Action, who offer vital assistance to those who have worked within hospitality in the UK and who find themselves in a crisis. Recently, much of this focus has been placed on helping those affected by COVID-19, such as giving mental health support to those who faced furlough, fighting domestic abuse, and helping parents cope with homeschooling.

To book tickets, email gbrlondon@dukeshotel.com; call 020 7491 4840

Two Michelin-Star experience at the Pavilions Phuket with Chef Christian Herrgesell

Former head chef of World’s 50 Best restaurant, Tim Raue, Chef Christian Herrgesell will host two gastronomic events at the luxury resort on 14 and 15 January 2022

This January, The Pavilions Phuket welcomes culinary director and former head chef from two Michelin-star restaurant Tim Raue, Chef Christian Herrgesell, over two days for a unique gastronomic experience for guests at the resort. From 14-15 January 2022, Chef Christian Herrgesell will take up residency at The Pavilions Phuket to present two specially crafted evenings of gastronomic delights, combining the diversity of Asian cuisine with the distinct culinary signature of one of Europe’s top chefs.

Images courtesy of Pavilions Hotels

Christian Herrgesell has over 20 years’ experience in gastronomy, including ten years working with one of Germany’s most-decorated and flamboyant restauranteurs, Tim Raue, as head chef of his eminent Berlin restaurant Tim Raue. The two Michelin-starred restaurant has held a spot in the World’s 50 Best Restaurants since 2014, currently at #31, and has featured on Netflix’s Emmy-nominated series, Chef’s Table. During his time with Tim Raue, Christian not only served as head chef and culinary director in the flagship restaurant in Berlin, but also operated the opening of 13 restaurants around the World, including concepts in Dubai, St. Moritz and Sylt.

The Pavilions Phuket – image courtesy of Pavilions Hotels

On 14 and 15 January 2022, Christian will be hosting two exclusive culinary evenings at The Pavilions Phuket, where he will showcase an Asian-inspired philosophy that fuses exceptional Japanese product quality, classical French cooking techniques and exotic Thai fragrances and flavours. The first night will see guests treated to a ‘Tipsy Tapas’ evening at the resort’s 360 Bar, where innovative dishes include pork belly Sichuan style and salmon, spicy tomato & somtam. The following evening, Christian will present a six-course degustation dinner at the resort’s award-winning The Plantation Club, where menu highlights include five-spice short-rib beef with sweet potato; steamed cod with creamy wasabi and watercress salad; and a Thai mango-passionfruit soup and coconut rice milk foam.

Nestled high in the hills above Layan Beach, The Pavilions Phuket offers a range of 95 luxurious accommodations from private pool villas to spacious suites. Guests can enjoy two award-winning restaurants with gourmet cuisine prepared by an exceptionally skilled culinary team, a panoramic sunset view hilltop bar, state-of-the-art amenities including a spa and wellness centre and one of the largest free-form pools in Phuket.

14 January – Chef Christian Tipsy Tapas & Sunset
360 Bar, from 5pm | 4-Tapas set THB 850 inclusive of a glass of Taittinger Champagne

15 January – Chef Christian 6-course Discovery Menu & Wine Pairing The Plantation Club, 7pm | THB 5,300 (Early bird booking before 01/01/202: THB 4,300)

pavilionshotels.com/phuket

Fairmont Maldives Unwraps Star Chef Line-up and EuropeanMichelin-Cuisine this Festive Season

Offering a tantalising tropical escape this festive season, Fairmont Maldives Sirru Fen Fushi will play host to three celebrated and Michelin-awarded chefs – Alexandre Demand, Mickael Viljanen and Alfredo Russo – each creating a bespoke degustation menu to be enjoyed exclusively by island guests throughout December and January.

Chef Alexandra Demard

Alexandre Demard
Dates: 23rd – 28th December (Azure) / 31st December (Kata)

One of France’s most sought-after chefs, Alexandre Demand is best known for spearheading menus at various Michelin-starred restaurants across the country. A graduate of the Paul Augier Hotel School in Nice, most recently Alexandre has been quietly pushing the boundaries of gastronomy atOxygen Dining Room in the Cross Chiang Mai Riverside Hotel in Thailand. Taking diners on a culinary journey with a twist, Demard creates a modern exploration of Thai food through a French perspective. For Demard, food is a “combination of creativity, respect for the produce, and a passion of flavours.”, a mantra that has won him numerous accolades, including a Michelin Plate.

Inviting guests to savour his Thai-inspired dishes, Demard will be serving up a six-course set menu at Fairmont’s Azure over Christmas and taking over Kata for a New Year’s Eve feast.

PRICING:
• £113 food supplement per person
• £75 wine pairing per person

Chef Mikael Viljanen

Mikael Viljanen
Dates: 29th December – 3rd January (Azure)

Joining Fairmont Maldives over New Year’s, Mickael Viljanen is one of only four chefs in Ireland to be awarded two Michelin stars. Celebrated for his sublime craft, technical precision, and masterful manipulation of flavours, Viljanen is the Chef-Patron of the multi-award-winning restaurant Chapter One in Dublin. Working in kitchens since he was 14, Mickael moved to Ireland in 2000 from Finland, where he grew up via France and the United Kingdom. Viljanen’s sophisticated cooking features stimulating flavour combinations and a nod to traditional Finnish dishes whilst placing seasonal Irish produce centre stage.

Guests of Fairmont Maldives can reign in the New Year and enjoy Mickael Viljanen’s elegant and complex creations with a six-course menu paired with fine wines from around the world, set in the Azure restaurant.

PRICING:
• £113 food supplement per person
• £75 wine pairing per person

Chef Alfredo Russo

Alfredo Russo
Dates: 10th – 15th January (Azure)

Bringing his culinary skillset to the Maldives in January, Alfredo Russo is one of Italy’s leading chefs. Utilising modern techniques, Russo’s cooking is strongly influenced by classic cuisine, local ingredients, and culinary trends, gaining him numerous accolades. Further to opening his first restaurant Dolce Stil Novo in 1990, he was recognised as the Best Young Italian Chef by the Espresso Guide in 2004 and has since earned a total of 27 Michelin Stars. His acclaimed kitchen and unique style have led to collaborations with celebrated restaurants, including Gran Hotel et de Milan, where he led the hotel in a new culinary direction and the publication of several cookery books. With five restaurants in his international portfolio, Russo has gained a global reputation, and his dishes are treasured by many.

Russo will take over the resort’s Azure restaurant in the New Year, creating a Michelin Star menu for guests to enjoy, alongside a selection of fine wines.

PRICING:
• £150 food supplement per person
• £113 wine pairing per person

Home to three epicurean restaurants, from ocean-fresh seafood at Azure and traditional Maldivian dishes at Raha to Japanese inspired cuisine at overwater dining destination Kata, Fairmont Maldives is a culinary destination in its own right. Set in the heart of the resort, laid-back cocktail bar Onu Onu is the perfect destination to sip on colourful concoctions as the sun sets over the azure water and, for a truly intimate experience, guests can enjoy a private dinner on the beach at starlight, accompanied by a soundtrack of lapping waves.

fairmont-maldives.com/michelinstarchefs

Burger & Lobster x Tony Singh MBE

Tis the sea-son to indulge, and as we head into colder climes, a winter warming feast fit for a king wouldn’t go amiss – that’s where Burger & Lobster comes in. The surf & turf specialists have teamed up with legendary Scottish chef and restaurateur Tony Singh MBE on a limited-edition sharing Punjabi Spiced Lobster dish, available up to the 31st December, at all nine Burger & Lobster London restaurants.

Tony Singh’s fishing trip with Burger & Lobster chef Ken Tyrrell

As one of the UK’s most celebrated TV chefs, Tony will showcase his culinary prowess coupled with provenance, fusing two whole pot-roasted native lobsters sourced from the UK’s shores, dressed with bold Indian flavours and aromatic spices. Generously serving two people with a side of fluffy steamed rice, elevate your client lunches and evening plans with this ultimate Christmas cracker.

Tony Singh MBE comments: “It’s been a pleasure to work alongside the chefs at Burger & Lobster to develop this winter warming dish. Burger & Lobster’s ethos of sourcing the best lobster, treating them with respect and having fun along the way rings true with traditional Punjabi cultural values as a means of bringing people closer together. It’s a recipe we’re really proud of, and we can’t wait for people to experience it – bring on the good times!”

Burger & Lobster’s Punjabi Lobster Curry is priced at £75 (based on two people sharing), and £1 from each dish will be donated to StreetSmart, a London-based charity working with the hospitality industry to tackle homelessness on our city streets.

With turkey shortages hitting our headlines, this is the perfect year to throw out the turkey, scrap the stuffing and raise a toast to a festive lobster centrepiece!

Looking to get your festive fix at home this year? Burger & Lobster have a range of DIY kits for nationwide delivery.

burgerandlobster.com

The Grill at the Dorchester

A classic Christmas with a modern twist  

The festive season will be in full swing at The Grill at The Dorchester, with seasonal menus and live music throughout Christmas and New Year. Head chef, Tom Booton, proudly presents a modern twist on traditional British dishes in this warm and welcoming space at the heart of the hotel. As well as festive menus starting from November 16th, The Grill at The Dorchester will be serving beautifully crafted menus for Christmas Day Lunch (£350 per adult).

Contact The Dorchester’s Restaurant Reservations Team at restaurants.TDL@dorchestercollection.com  | 020 7629 8888 | dorchestercollection.com

Images courtesy of The Grill at the Dorchester

Café Biltmore welcomes guests to their hidden Christmas terrace

Café Biltmore Restaurant & Terrace at The Biltmore Mayfair are celebrating Christmas Day with an extra-special 5-course menu designed by Jason Atherton. The menu costs £120 per person, with a dedicated children’s rate at £60 per person. The terrace will be transformed into a magical winter wonderland, surrounded by foliage covered walls, festive lighting, cushioned seating and heaters during the cosy period. 

Guests will be greeted with Mulled Wine on arrival, closely followed by Jerusalem artichoke and Périgord truffle soup and Severn and wye smoked salmon with cream cheese, dill, sourdough and lemon. The main will be a Laurel Farm bronzed turkey with roasted seasonal vegetables with the classic Christmas pudding with a generous amount of brandy sauce and vanilla ice cream to finish. On Christmas day there is always room for cheese - a selection of British & European cheese, served with spiced apple chutney, crackers, Mince pies, Cognac truffles alongside a tea and coffee selection will keep guests extra warm (£15 supplement).  

xrhotels3.hilton.com/lxr/Biltmore-mayfair/dine/the-terrace/