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.

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.

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.

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 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; call 020 7491 4840

The Footman in Mayfair undergoes stylish refurbishment

The Footman Mayfair welcomes back guests following an elegant and stylish refurbishment to modernise the popular pub and restaurant while keeping its original charm.

Following the refurbishment, The Footman now has clearly defined zones on each floor to separate drinking and dining, with the upper floors available for exclusive private hire. The main bar of The Footman has been redesigned to open up the space and to allow for more guests seated than were previously available. Original fittings and fixtures, including the art deco style mirrored bar, have retained The Footman’s classic style. Softer tones and lighter textures have been added, creating an inviting atmosphere where guests can unwind.

Image courtesy of The Footman, Mayfair

The first-floor dining room seating area has been re-arranged to give guests more privacy. The entire floor has been refurbished, with elegant, warm and earthy tones, a bold new ceiling detail and classic parquet flooring. The stylish reupholstered seating in a subtle yet chic pattern brings the new décor together under softer lighting from brand new fixtures.

Completing the dining area redesign, The Footman’s sommeliers have been tasting new world, old world and fine wines to create an offering that will tantalise the taste buds of any connoisseur. The team look forward to inviting guests to try delicious wines and British seasonal dishes created by Stuart, Head Chef and flavour extraordinaire.

On the second floor, The Footman now offers a flexible space doubling as a restaurant and lounge. While the exposed brick styling remains, the floor has been updated with marble and brass detailing, adding decadence to any private event. For the dining space itself, the seating has been replaced by new leather and fabric chairs, which sit on brand-new timber flooring.

Image courtesy of The Footman, Mayfair

Ascending to the third floor brings guests into The Footman’s most exclusive space, the private club house board room. A classic mix of warm tones and blue and walnut timber, the room is styled with brass accents and opaque glass pendants suspended from a bold panelled ceiling.

A large table is the centrepiece of the space, with a television discreetly hidden behind a decorative housing, giving the room an additional function as a corporate meeting space with break out areas. At the end of the room, a statement dresser acts as a bar, providing guests with an attentive and tailored experience for the duration of any private event, meeting or team event.

Aside from the main bar and dining space refurbishments, the functional spaces of The Footman have also been stylishly updated. The staircase connecting each floor leads guests through the pub, tempting them to explore beyond the main bar area. Artwork is clustered along the staircase walls, contrasting with the lighter wall colours that brighten the space.

The bathrooms in The Footman have also been updated, retaining the building’s classic roots with beautiful Victorian tiles, complimented with marble vanity units and the addition of brass detailing, creating a luxurious feel of the space.

Garry Wood, General Manager at The Footman, said: “The new refurbishment will bring all the elements and grandeur of Mayfair to our guests, offering expanded capacity and chic function space, without compromising the classic feel of the building.
“The team have been working incredibly hard to bring The Footman to life, collaborating with renowned designers and suppliers to ensure every detail and design is of the highest quality. We can’t wait to welcome guests back to The Footman.”

Michael Horan, Managing Director of the Metropolitan Pub Company, added: “The refurbishment is one of our first major projects following the lifting of COVID-19 restrictions, with the pub undergoing a significant six-figure investment.
“After months of closure, it’s exciting we’re able to invest in The Footman for our guests, and we think the results breathe new life into the setting.”

The Footman – 5 Charles Street, Mayfair, London, W1J 5DF

Four Seasons Hotel Madrid is now accepting reservations ahead of its 15th September Opening

Stunning restoration and conversion of historic buildings places Four Seasons guests in the heart of the city and among the first to experience the debut of a new dining concept by Michelin-starred Chef Dani Garcia

With a soaring grand lobby welcoming guests at its heart, Four Seasons Hotel Madrid is located within Centro Canalejas, also home to 22 Four Seasons Private Residences and the Galería Canalejas luxury shopping centre. Architects Estudio Lamela led the restoration, preserving more than 3,700 artefacts throughout. Inside, interiors are by an international team of designers including BAMO, BG Architecture, Martin Brudnizki, AvroKO and Luis Bustamante.

“It’s truly been a labour of passion and love as these beautiful buildings transform into a fantastic setting for a new chapter in their histories,” says Christoph Schmidinger, Four Seasons Regional Vice President and the Hotel’s General Manager. “Our owner partners OHL Desarrollos and Mohari Hospitality, and our all-star team of artisans, culinarians and hoteliers, share our vision for offering a very personalised Four Seasons experience in a truly extraordinary setting.”

In a city that is ever changing but always welcoming, visitors will discover something new with every return visit. Four Seasons is just steps from Kilómetro Cero, the central point from which all distances in Spain are measured. In this truly pedestrian-friendly city, most of the main points of interest are within a 20-minute walk, including the 125 hectare (300 acre) Retiro Park with its incredible Glass Palace and endless pathways amid trees, fountains and ponds. Three of the world’s best museums – the Prado, the Thyssen-Bornemisza and the Museo Nacional Centro de Arte Reina Sofía – form a Golden Triangle in the neighbourhood around Four Seasons.

A New Culinary Destination

At Four Seasons, Spanish celebrity Chef Dani Garcia will unveil Dani, a new dining concept from the three Michelin-starred chef, with an unmatched rooftop setting envisioned by acclaimed London and New York-based designer Martin Brudnizki. Expect a bright and vivid brasserie with a sophisticated touch, where guests will savour Andalusian cuisine and panoramic views throughout the day and evening, both in the spacious indoors and out in the sunshine on the terrace.

Isa, a gastrobar located on the first floor, will continue to move forward the tapas trend that began in Spain, adding modern Asian flavours paired with cutting-edge cocktails in a space created by global design studio AvroKO.  Adjacent to the Hotel’s lobby, El Patio also invites relaxed drinks and dining.

Also at Four Seasons

Four Seasons Hotel Madrid guests may choose from 200 rooms and suites – among them an exceptional triangular Royal Suite with double-height ceilings and numerous historic details.

Hotel guests and locals will find a four-level spa retreat capped by a sky-lit indoor pool and sun terrace looking out across Madrid’s rooftops. The spa will be the largest in the city, offering eight treatment rooms plus a salon and 24/7 fitness centre.

More than 1,400 square metres (15,400 square feet) of flexible function spaces – including the glamorous oval-shaped Sol Ballroom – can accommodate both business meetings and social events.

Lead With Care

Four Seasons Hotel Madrid is committed to providing an experience that is both safe and enjoyable for its guests. In strict adherence to the latest local guidelines for health and safety, the Hotel is also implementing Lead With Care, a newly enhanced health and safety program at Four Seasons hotels and resorts worldwide.

Four Seasons also encourages the use of the award-winning Four Seasons App and Chat, which further allows guests to control how they engage with others – limiting face-to-face interactions while maintaining the highest levels of personal service. Features include the ability to make and manage reservations, request luggage pickup, airport transfers, room service, restaurant and spa reservations, and much more. Wait-free check-in and check-out is also offered, while Four Seasons Chat integration offers instant translation of 100+ languages, giving guests the flexibility for contactless engagement with Four Seasons staff throughout their stay in Madrid.

Be Among the First to Experience Four Seasons Hotel Madrid: For a limited time, Four Seasons Hotel Madrid is extending an Introductory Offer featuring 20 percent savings off the regular room rate.

Dani Restaurant at Four Seasons Hotel Madrid, a new dining concept by lauded Spanish chef Dani García

Dani García

One of Spain’s most beloved chefs and a decades-long champion of the country’s culinary heritage, Dani García launches his latest restaurant, Dani, atop Four Seasons Hotel Madrid in September 2020. The long-awaited venture from this pioneering Michelin-starred chef, it eschews traditional fine dining in place of a relaxed informality that will welcome everybody. In the process of creating Dani, Four Seasons Hotels and Resorts and Dani García were clear that the first restaurant in the Spanish capital to bear the chef’s name should be easy going, convivial and lively – much like Madrileños themselves.

On the seventh, top floor of Four Seasons Hotel Madrid, this elegant brasserie will provide guests with a previously off-limits panorama of the city and menus that showcase Marbella-born García’s adoration of his home region Andalusia. Open from early morning until fashionably late, it will offer everything from languid breakfasts and easy going lunches to afternoon cava and tapas; casual, carefree suppers; and midnight feasts.

Dani Casts a Spotlight on Superlative Spanish Produce

For first-time visitors to Spain, an essential introduction to the nation’s superb produce will be presented through a Naked Season Produce menu, a unique concept in Madrid that puts singular ingredients centre stage. Prepared on the spot by chefs who understand the best ingredients shine brightest when treated simply, dishes including plump anchovies with just a dash of truffle jus, caviar and crab dabbed with dill, and salt-baked avocado will be served at an island counter in the centre of Dani.

Beautifully illuminated by the rising sun, the restaurant’s all-day roof terrace should be particularly popular during breakfast. (Madrid is one of Europe’s sunniest capitals and receives 2,769 hours of sunshine per year.) In keeping with Dani García’s commitment to sustainability and supporting small-scale farmers and producers, each morning will provide a showcase for superb Spanish cheese, jamón and salads.

Only at Dani: Dani García’s Signature Nitro Tomato Makes its Long-Awaited Return

Lunch and dinner will also be local affairs at Dani, with Madrileños just as evident as Hotel guests. Comprising seven historical buildings in the centre of the city, Four Seasons Hotel Madrid is encircled by the capital’s most notable landmarks, and shoppers, sightseers, neighbours and local workers will be able to access Dani directly via a dedicated elevator on Calle de Sevilla. With bottles from Dani’s expansive Spanish-centred wine list starting from EUR 30 and approachable menus that cater creatively to vegetarians and vegans, there will be something for everyone.

All devised by Dani García himself, starters will include carrot tarte tartar, Malaga-style ajoblanco, white shrimp ravioli with herring caviar and sweet squash jam. For mains, deep-fried hake is cooked in fennel and chicken sauce, while cured Iberian pork presa is served with miso, red pesto and dried tomatoes. Perhaps the most eagerly awaited offering of all will be García’s revived Nitro tomato and green gazpacho, which drew plaudits from the discerning crowd who attended the two-night Four Seasons Pop Down London in October 2019. The dish was a favourite at Dani García Restaurant in Marbella, which García, in typically free-spirited style, decided to close immediately after it was awarded three Michelin stars.

Madrid’s Most Exciting New Brunch Revealed

For afters, diners can plunder the carefully curated cheese trolley (for a flash of theatre request the homemade marmalade as a garnish – it is spritzed with nitrogen there and then at the table). Desserts include a creamy hazelnut soufflé with lemon cream and verbena, and adobo-marinated chocolate with streusel, mascarpone and spices-infused ice cream.

On Sundays, an extended afternoon brunch will include a bustle of live cooking stations, entertainment from local musicians and a “flying buffet” concept, with servers carrying specialities through the restaurant so diners can immediately enjoy whatever takes their fancy. For spontaneous socialising at Four Seasons Hotel Madrid, Dani’s two standalone bars – one inside, one on the terrace – are set to become go-to spots for city-centre sundowners and snacks. Expect classics that have been upgraded subtly – here the perfect G&T might come with a touch of rose pepper or cranberry – and cocktails that again emphasise Spain’s finest ingredients and flavours.

Personal Touches: Martin Brudnizki Interiors and Dani García Playlists Will Set the Space Apart

Designed by Martin Brudnizki Design Studio, the restaurant’s interiors amplify Dani’s easy going ambience. From the olive-green cloth that sheaths the walls to tactile fabrics embossed with golden feathers, Dani’s hues are light, soothing and natural. Simple parquet flooring and antique mirrors provide respectful nods to the brasseries of old; materials used inside and out include marble, leather, mohair and velvet. On the roof terrace, a spread of colourful flower pots and a canopy of greenery add a lush vibrancy that will contrast beautifully with the vivid pinks and warm yellows of a typical Madrid sunset.

With all these facets combined, Dani is such a complete realisation of Chef García’s vision that he decided even to curate the restaurant’s playlists. Whether waking up to classic Etta James at daybreak or spending a sociable evening with friends on a wave of playful, tasteful pop, everyone is invited to feel completely at ease at his new rooftop home right at the peak of Four Seasons Hotel Madrid.

An Indian summer in East London

Great Trunk Road Restaurant adds cooling ice creams and sorbets to the menu

With warmer weather predicted for London over the bank holiday weekend those with discerning palates will have the Grand Trunk Road Restaurant high on their itinerary.

Based in East London’s South Woodford area the Grand Trunk Road restaurant takes is flavours and inspiration from Asia’s longest trade road. Connecting Bangladesh to Afghanistan the route was a highway for ingredients and spices and provided a diversity of colour and cultures. Included in the Michelin Guide and with a plethora of awards and accolades it has also been named Best Indian Restaurant in London by the Asian Curry Awards.

Chef Sharma takes flavours from India, Afghanistan and Pakistan to create taste bud indulging ice creams and sorbets. Unique pairings of Rose Petal & Avocado, Lime & Thyme Sorbet and Coconut & Pineapple Ice Cream recreating the authentic flavours of the regions.

The new ice cream flavours are an addition to Chef Sharma’s popular dessert menu all invoking the taste and essence of the Grand Trunk Road.

Chef Sharma, Head Chef at Grand Trunk Road, said: “The food I create and serve at the Grand Trunk Road restaurant has roots in regions along the Grand Trunk Road itself, and we did not want that inspiration and commitment to the authentic flavours of India to stop with the savoury dishes we offer. 

“I pride myself on always pushing myself to create striking and unexpected items for the menu, and  love pairing unusual ingredients to create a beautifully harmonic end result. These are the principles I used when creating our ice cream and sorbet offering and I cannot wait for diners to try these new and amazing flavours that have been made with and Indian aromas at the heart.”

Visitors to Grand Trunk Road can expect to be surrounded by traditional artefacts and decor and this 60 seat restaurant offers the full dining experience with appetisers and mains along with the popular cakes and the new ice cream and sorbet ranges which can be paired with recommended wines or spirits.

Grand Trunk Road – 219 High Road, London E18 2PB tel 0208 505 1965

“Consumer choice is essential to us at London Burger Co” says founder

The humble hamburger has soared in popularity in recent years, following a string of launches of new and trendy burger chains, with meat-free varieties particularly taking off. One company has introduced to the market customisable versions of everyone’s favourite fast food. 

Based in Muswell Hill, north London, the London Burger Co uses exclusively British Angus beef and locally sourced buns. Its menu offers everything from aubergine patties to guacamole, pineapple and brie, Mexican and chilli and cheese varieties. Meanwhile, side dishes incorporate sweet potato fries, chunky chips, homemade coleslaw, salads, and more. 

As for drinks, the milkshake menu includes original offerings such as mango, peanut or salted caramel-flavoured shakes. 

But where it really excels is in allowing diners to build their own burgers. And the combination of toppings on offer is almost endless. 

Owner Rubait Hossain says: “Grab a bun and patty as the foundation, then make your burger your own. Add red onion, lettuce, mayo or whatever else you fancy and just keep building. We think we do this aspect of burger cuisine better than anyone else.” 

Diners also have the choice of home delivery, on-site eating or ordering for collection, with food typically available to pick up after 20 minutes. 

Having set itself up three years ago with no delivery service, the company is now on Deliveroo, Uber Eats and Just Eat and also runs its own deliveries. 

“We’re running a special offer all summer on collected meals,” adds Hossain. “Come along and pick up your burger tonight, just as you want it, and receive a 20% discount.”