Gorgeous new Nourish client Le Pain Quotidien is delighted to be launching a few stunning new Autumn menu additions, such as the Fig, Roquefort and Crispy Prosciutto Salad, and a new Beetroot, Carrot and Apple Juice. Please contact firstname.lastname@example.org if you would like to come in and taste them please let me know. Additionally […]
Rare breed butcher Turner & George is ecstatic to be opening a concession this month at Selfridges in London. Hawksmoor Exec Chef Richard Turner and life-long butcher and meat trader James George made their name providing all the British, rare breed meat to London’s biggest festival of meat and smoking – Meatopia. They opened […]
Artisan popcorn brand Bloom’s is BACK this Autumn with a new look and a new flavour to boot – Salted Caramel. This giant kernel popcorn is made by hand in small popping pans in the heart of the Essex countryside and uses really good ingredients such as Maldon Sea Salt (from just up the road!) […]
The Butcher’s Hook to open in Dalling Road, Hammersmith: Gus Evans, owner of The Butcher’s Hook in Fulham, is delighted to announce the opening of his second site at the location of the old Thatched House in Hammersmith, west London. The Butcher’s Hook Ravenscourt Park will open on August 11th and will serve up […]
Black Vanilla, makers of stunning artisan gelato and sorbetto, are thrilled to announce their first listing in Ocado. At the end of this month, Ocado will be listing 120ml pots of Venezuelan Chocolate, Madagascan Vanilla, Wild Strawberries & Cream, Himalayan Salted Caramel, Black Cherry Sorbetto, and Stem Ginger Sorbetto. The retailer will also be […]
The Shed – a wonderfully ramshackle, family-run restaurant tucked away in the lanes behind Notting Hill Gate – today announces the launch of its first cookbook. Simply called The Shed: The Cookbook it is a beautiful collection of family recipes and stunning dishes inspired by the seasons and the land that brothers Oliver, Richard and Gregory Gladwin have been serving up at The Shed for two years. The London Evening Standard’s Fay Maschler once referred to the boys as cooking with ‘fresh-faced wholesomeness and exuberance’. It is published by Kyle Books and is out at the end of September.