Welcome to the summeriest, brightest, most delicious Summer imaginable at Nourish....
Carl Clarke - godfather of the chicken fry - has secured an exclusive second site for his hugely popular Chick ‘n’ Sours concept, after just one year in Haggerston. Chick ‘n’ Sours Seven Dials will open in mid-September and will have a short, punchy and reimagined fried chicken menu of free-range herb-fed fried chicken fried in state-of-the-art-fryers, bold and whimsical sides, banging flavours, sour cocktails, local beers & cracking … [Read More...]
Eat Natural today launches a ground-breaking new bar: a naturally good-for-digestion bar called ‘better inside’, a fourth addition to its hugely popular Bars with Benefits range, now on the Free From shelves in 750 Tesco stores as a multipack of three, and as a single bar in Sainsbury’s. Kate Adams, author of the Flat Tummy Club and who works with Eat Natural as she is a true fan, says, “the beauty of the ‘better inside’ bar is in its powerful … [Read More...]
The Greek Larder goes mad for charcuterie this summer, with chef Theodore Kryiakou creating all sorts of delights in his Kings Cross kitchen with Meat 16 Pork, Lamb and Beef and using Greek herbs and wonderful herbal teas to create a truly stunning array of cured meats. www.thegreeklarder.co.uk … [Read More...]
Stevie Parle protégé Alex Jackson brings the food of Provence, Languedoc, and other pockets of Southern Europe to life in the heart of Old Street. Opening later this month, Sardine promises beautiful, fresh, honest plates of food inspired by the regions of Provence and Languedoc, into the islands of Sardinia and Corsica, and along the coastal regions of Amalfi down to Sicily. There will be nods towards North Africa too, to complete the … [Read More...]
Nourish is extremely proud to announce that we are now working with the uber talented and created Head Chef and owner Nicholas Balfe, who is launching a new tasting menu this summer. Nestled above a buzzy Brixton market, it’s the last place on earth you’d expect a tasting menu of plates that literally burst with colour, creativity, hyperseasonality and provenance. There is serious talent behind that pass. When we dined there, we ate Clams with … [Read More...]