In celebration of the wonderful produce that we have in Britain, Garry Hollihead at The Northall is launching a seasonal focus on UK-sourced hero ingredients starting with asparagus.

The Northall will display a variety of dishes incorporating British asparagus, with tasting samples for customers to try. Each asparagus dish has also been paired with a locally produced UK wine.

Garry Hollihead has gone back to basics with a selection of simple yet delicious recipes showing off one of the country’s best loved vegetables. Along with a recipe for warm asparagus with orange and hollandaise sauce, Hollihead will share his secrets for creating a perfect asparagus and Jerusalem artichoke soup, a fragrant and summery steamed lemon sole with asparagus and sauce vierge and finally an indulgent roast sea scallops with asparagus risotto.

To read our exclusive feature on Corinthia, click here!

Visit: http://www.thenorthall.co.uk/ or call 020 7321 3100 for reservations. 

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To mark the start of the flower season in true British style, the InterContinental London Westminster has introduced a floral inspired Afternoon Tea menu served in its very own ethereal styled indoor garden, Emmeline’s. 

A stone throw from St James Park, the luxury hotel has perfected the balance between a tantalizing feast for the eyes and a classically inspired indulgent spread for guests to enjoy. 

Inspired by the Laurent Perrier Bicentenary Garden at Chelsea Flower Show, Afternoon Tea aficionados can enjoy stunning and indulgent floral themed delicacies including: 

- a kaleidoscope of edible chocolate butterflies.

- an elaborate top tier of lavender and strawberry tart, violet éclairs,

a jasmine and jivara mille feuille.

- a chocolate and orange blossom shot which has been carefully paired

with rosebud and Ceylon tea blend for a distinctly refreshing finish.

- a glass tea pot sprouting mini lemon mousse chocolate lollipops. 

As well as traditional cakes, classic English mini scones and elegant finger sandwiches with a summer twist, guests can enjoy free flowing Laurent Perrier Rose Champagne. A stone throw from St James Park, the luxury hotel has perfected the balance between a tantalizing feast for the eyes and a classically inspired indulgent spread for guests to enjoy.

Visit: http://www.ihg.com/intercontinental/hotels/gb/en/london/lonwm/hoteldetail or call: 020 33 499 095 for reservations. 

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Family-owned and run, Only Natural Products (ONP) produces three brands, Dr Stuart’s, Higher Living and Kromland Farm. We caught up with Keith Garden, Managing Director, to find out all about this refreshingly ethical tea business.

As a genuinely independent tea business, ONP is run by the appropriately named Keith Garden, with his daughter Charlotte handling marketing and international sales and his wife, Tina, dealing with customer services. Indeed, even his two younger daughters have been busy cutting their teeth and have been known to lend a hand at demonstrations in stores and at exhibitions. With three different brands falling under the ONP umbrella, it is fair to say that the Garden’s have a tea for just about every taste.

Teas for every occasion and taste

Perhaps the most famous of all three, is the Dr Stuart’s brand of tea that has been around for 20 years, as Keith begins by telling us. “Created with the world-renowned ethnobotanist Dr. Malcolm Stuart, Dr Stuart’s teas are simply wonderful and the perfect remedy to even the most depressing of days. For us, it all started with Dr Stuart’s. Higher Living organic teas are created using the finest quality organic ingredients for a better, brighter, bolder cup and a more uplifting and fun herbal experience. This is our newest brand, but we like to think of it as the champion of the three. The company’s 45 years of blending experience has been utilised excellently in our 23 blends, three of which are brand new for 2013. As well as being 100% organic, the majority of our herbal blends are caffeine-free, which is a huge selling point. 

“Kromland Farm is a passion of ours as all the organic Rooibos is produced on a pioneering single estate in South Africa noted for producing some of the finest quality Rooibos,” he affirms. “The owner of the Rooibos estate approached us as they wanted a quality product that reflected their quality produce. He asked us to try his Rooibos and despite not even looking for another product, once we tasted it, we never went back. It was simply the best Rooibos we had ever had the pleasure of consuming. 

“The original inspiration and still our rationale today is to offer the very best teas and infusions – really going the extra distance to provide great quality and taste; to look for interesting packaging; and to engage with customers,” Keith explains. 

First impressions count 

As well as producing great-tasting, healthy teas, ONP is famous for its eye-catching packaging, most notably displayed across the Dr Stuart’s brand – a part of the business that the Garden’s are particularly passionate about. “Our thought is to work with the best designers we can find that are in line with our brand – people that share out enthusiasm for our products and offering. Design is key – the most important thing about our brands is the tea quality, but customer’s first view of our products is the packaging and first impressions count. We do not have the marketing budget of the multinationals but we have unrivalled energy, spirit and love for our brands and products. 

“I’d say that our biggest challenge was going from contract production to our own factory in January 2011, completing this with the very best new machinery available in this current economic period and financing it with little help from banks,” he recalls. “However, the experience has been fundamental to our growth and having sector-leading quality, service and keeping production in the UK. Whilst most other tea companies are having their teas produced afar in places like China and Poland, keeping our production in Britain is very important to us. We are very much pro-British and EU workers and enjoy supporting the local economy. Us Brits are known for our love of tea and for producing the best quality products in quirky and eccentric ways, which ties in perfectly with our brands and ethos”. 

This love of tea, so ingrained within our culture in the UK, has made the tea sector the most competitive anywhere in the world – a fact that has made Keith particularly receptive to creativity. “Like the majority of Brits, our passion for tea comes from the ethos that a cup of tea solves anything, so we are always trying to create something that everyone can enjoy in a variety of different situations. We’re always looking to improve and think of our brands as athletes, no matter how good you already are, there is always room for improvement. We also are very service orientated and look to work with all customers in the same way – large or small”. 

Happy and healthy 

“There are many reason why these are our best sellers but Dr Stuart’s Valerian Plus, Detox, Slim Plus and Wild Fennel are popular because Dr Stuart has spent more than 30 years studying and using plants that are useful to people, and as our customers repeatedly return to experience, they really work,” he affirms. “Dr Stuart’s Apple & Ginger and Higher Living Green Tea Chai, Licorice, Cinnamon, and Sweet Chilli are popular because they taste so amazing and all contain ingredients that are good for you. Kromland Farm Vanilla is delicious as it can be drunk with milk like formal tea, but unlike a cuppa it is naturally caffeine-free, low in tannin and a natural source of antioxidants. If you add milk it also tastes like ice cream!” 

When asked about ONP’s incredibly affordable price points, Keith was quick to point to the broad appeal of great-tasting tea. “We want to be an affordable regular tea or infusion – we use the very best and leading quality ingredients but it’s important to us that most consumers can enjoy our premium products without having to fork out the premium price tag. It’s very important to offer customers value for money. We are focused on only producing teas and infusions and are firm believers in exporting our products. We are often the only UK tea company at international tea exhibitions, so we get all the interest! I strongly believe we have the best quality products on the market and we do continuous consumer tasting in house and independently against all competitors to check we offer the best and cleanest tasting products”. 

In terms of the future, Keith is equally as optimistic, as he concludes by telling us. “We have a lot of new products in development that will launch this year, including some really unique tea experiences and a loose tea range that will include a wonderful Matcha tea. We also have some really lovely gift products in design stages for later on in the year. At present, we have two new projects that will attract a different customer that may not have bought our teas before. Due to the exceptional taste and interesting qualities of our teas, the distribution both in the UK and abroad is increasing all the time. Ultimately, we hope to keep growing our business whilst keeping our values of quality service and passion!”

Having recently sampled the entire ONP range of teas, we can confirm Keith’s sentiments about quality and great taste. What’s more, the packaging is beautifully crafted and communicates the genuine ethos behind the brands. Don’t just take our word for it though, visit: http://www.drstuarts.com/ http://www.higherlivingherbs.com/ and http://www.kromlandfarm.com/ to make your tea extraordinary today!

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Opened in the summer of 2006 and driven by a love of great beers, a distaste for big business and a desire for a fresh start, Grain Brewery is an independent brewery based in South Norfolk. We spoke to Managing Director and Founder, Phil Halls, to learn more about Grain’s wonderful range of lovingly-crafted beers. 

Located in the picturesque Waveney Valley in South Norfolk, an area defined by its vibrant yet tranquil river (the Waveney), Grain Brewery is that rare beast – a brewery  more concerned with quality over quantity. The magic happens at South Farm in Alburgh (pronounced Arrrrrbraa), which has been owned by the Bond family for three generations. Having converted the old dairy into its brewhouse and cellars, Phil and his team have been perfecting the art of brewing ever since 2006 – an art that is evidently working wonders. 

Driven by desire 

With a background in publishing, it is fair to say that Phil Halls is not your average brewer. Indeed, with nothing but a genuine passion for beer and tired of wearing a tie too often, Phil decided to risk it all in 2006 and open his own microbrewery, as he begins by recalling. “I suppose with hindsight it was an absolutely crazy decision. At the time, my business partner, Geoff Wright, told me that it was now or never, so, despite having a mortgage and a young family, I just went for it. Ultimately, I wanted to do something more hands-on that I was passionate about. 

“The location of the old dairy at South Farm was perfect for us, so we converted it into our brewhouse and cellars because we didn’t want to work in an industrial estate,” he remembers fondly. The rest, as they say, is history and Grain hasn’t looked back since, having also opened The Plough in central Norwich, which is the brewery’s showcase for its fantastic range of beers. In the six or so years since they started, Grain has won numerous awards, including several from renowned beer advocacy group, CAMRA. 

“Our major desire is to keep on expanding without compromising on quality,” Phil tells us. “We’re hoping to open a second Grain pub in East Anglia this year. Personally, I love the fact that our barley is locally sourced and that all of our beer is lovingly-crafted right here in Norfolk. We produce crisp, clean beers from simple recipes, which is an ethos reflected in our branding as well. We have our own branded glasses and pump clips made from wood – basically, we spend money where we don’t need to spent it!” 

Award-winning ales 

As well as The Plough in Norwich, Grain Brewery beer can also be found in a number of pubs across Norfolk and Suffolk, in addition to online at www.grainbrewery.co.uk. It is the brand’s determination to constantly innovate and try new things that has enabled it to emerge as one of the area’s leading beer producers. Indeed, in the second half of 2012, it recorded a 30 per cent increase in sales but this by no means dictates the direction of the business, as Phil confirms. “For us, it really comes down to making a living whilst producing beers that our customers will like. 

“At present, we produce a range of nine bottled beers. For the traditional ‘ale drinker’ we have the Oak Bitter, Best Bitter and Porter. If you’re looking a more unusual and unique flavour, then we have the Harvest Moon, which is a full-bodied and hoppy golden pale ale, inspired by the harvest moon with a fresh taste and citrus hops. We produce a great India Pale Ale, which at 6.5% ABV is a strong golden pale ale with crisp and refreshing hops. The Blackwood Stout is a traditional black stout with a flavour of burnt toast dryness and a hint of coffee”. 

Grain also produces Chestnut, Blonde Ash Wheat Beer – perfect for the summer, with fresh grassy aromas and a wheat finish – and Winter Spice, which is a ruby red winter ale, subtly infused with seasonal spices and thus an ideal Christmas present for ale aficionados. Refreshingly, Grain Brewery is always welcome to visitors and Phil and the team are more than happy to show guests around the brewery as long as they’re not too busy! There is a real sense of camaraderie within the company and the overlying characteristic is one of genuine passion for brewing and the art of perfecting great British ale.

The perfect pint 

Since the arrival of its ‘Beer Missionary’ Tom Hanna, whose sole responsibility is to help spread the word of Grain’s award-winning beers throughout East Anglia, the business continues to go from strength-to-strength as the 30 per cent increase in sales reported last year underlines. “Over the last six months, Tom has made an amazing impact, successfully growing our local business as well as keeping in tune with existing customers. He regularly visits pubs and restaurants throughout Norwich, Suffolk and Cambridgeshire to keep them up to date on new beers. Tom is one of those people that you just instantly warm to and he’s so engaging that the beer can do the talking over a good chat”. 

As Tom himself says, “You can’t beat sitting down with friendly people and chatting over a beer and that’s pretty much what my job is all about”. It is this kind of philosophy that continues to inform Grain Brewery. By taking time to understand its customers and perfecting the brewing process with simple recipes – similarly reflected by its simple branding, Grain has been able to add value to its bottle customers by independently running free tasting days in local shops, delis and department stores. 

By offering consumers a chance to try their fantastic range of beers, whilst tasting the ingredients used in brewing, Grain is engaging the public on a grass-roots level. From its breathtakingly picturesque headquarters in South Norfolk, we’re predicting another delicious year for Phil and his team of beer missionaries! 

Visit: www.grainbrewery.co.uk

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Opened to universal acclaim in 1997, Metropolitan COMO London is part of COMO Hotels and Resorts, the name behind luxury private island resorts such as Parrot Cay and Uma by COMO properties in both Bali and Bhutan. We visited Park Lane’s most stylish property and spoke with Chris Orlikowski, PR and Marketing Manager, Europe, to get the inside scoop on this most impressive of London hotels.

Among the capital’s first hotels to embrace contemporary design, the Metropolitan by COMO London’s interiors balance modern style with a timeless subtlety. The philosophy behind the design is to strip back the non-essential elements of a traditional English hotel to create something cool-yet-accessible, sophisticated and warm. The hotel’s understated style was maintained during a gentle refurbishment programme in 2006 that highlighted simplistic designs and added warm colours, such as coffee and cream with accents of plum. The hotel also undertook a major bathroom refurbishment in 2010, resulting in understated contemporary bathrooms that ooze sophistication. Simply put, this was a hotel we were very excited to visit.

Energetic flair 

As we discovered upon arrival, what is immediately apparent is the level of energetic service at the front desk, which was refreshingly consistent for all guests, as  Chris begins by telling us. “Upon check-in, guests will be struck by the flair and energy of our service. Our concierge imparts a level of local knowledge that allows each guest to feel like a London insider. As with all COMO Hotels and Resorts, cuisine is a key element of the experience. At Metropolitan London’s Nobu restaurant, Executive Chef Mark Edwards heads up one of the most exciting kitchens in the capital, serving an original mix of Peruvian-Japanese cuisine. Indeed, whilst both countries are famous for their raw fish, the marinades of Peru include different chillies, types of citrus, garlic and coriander. This combination of South American and Asian flavours has become known as ‘New Style Japanese’”.

Combining this attentive service with an enviable location is one thing, but it is in the guest rooms where the hotel really comes into its own. With 144 rooms and suites as well as 19 long-stay apartments, the Metropolitan has something to suit every guest (and indeed every budget). As well as the hotel’s impressive range of accommodation, the Metropolitan’s COMO Shambhala Urban Escape opened its doors in 2011 and provides guests with results-driven treatments from message therapy to facials to acupuncture. There are six treatment rooms, two of which are double treatment rooms for couples featuring steam rooms. As one would expect from such a respected spa brand, COMO Shambhala products are used for a majority of the treatments.

Made famous as a uber-cool celebrity hang-out in the late Nineties, the Met Bar has recently been rejuvenated with a major renovation. Guests can expect an innovative cocktail menu, seasonal British classic cuisine and new levels of sophistication, enabling relaxed networking for those wanting the perfect lunchtime at work or evening at play, as Chris continues by affirming. Tables are back-painted glass with golden highlights, reflecting the natural light, which floods through during daytime from the newly-created glass wall. The evening brings a change of mood with the electro-technic glass becoming etched, obscuring the view from outside in. A raised private booth sits beside the staircase with views through to the main bar area. Art is found in the form of a unique corrugated cardboard relief by renowned British artist Giles Miller”.

Iconic for a reason

Given the hotel’s unbeatable location, the Metropolitan is similarly proud of being the only contemporary property on Park Lane, as Chris continues by telling us about the major selling points. “As well as the amazing contemporary interiors, we also have Nobu, COMO Shambhala Urban Escape and the Met Bar. At the latter, guests can enjoy a modern twist on British cuisine, paired with innovative cocktail creations such as ‘El Abuelo’, a perfect marriage of fresh passion fruit and lemongrass with Sauza Tres Generaciones Plata Tequila, shaken with fresh lemon juice, agave nectar and served straight up.

“At the Urban Escape, our idea was to create an urban oasis that offers results-driven treatments for busy travellers and a space that restores guest’s energy through treatments provided by expert therapists. Guests particularly enjoy our range of facial treatments by Samantha West, a highly trained skincare specialist with over 10 year’s experience in the beauty industry,” Chris affirms. “Acupuncturist and Shiatsu Practitioner Yuki Nishikubo is also a highly sought-after member of the team with a strong following. At the moment, one of the most popular treatments is the signature COMO Shambhala Massage that we developed”.

A night to remember 

Having stayed in one of the ‘Metropolitan Rooms’ on our recent visit, the first thing we noticed was the breathtaking views over Hyde Park, which rank as some of the finest  we’ve seen anywhere in the capital. Complete with a wealth of modern features, the Metropolitan Rooms combine contemporary design and technology with comfort and space, both of which are a precious commodity in the London market.  Clocking in at 355 square feet, the Metropolitan Rooms are more than ample for a romantic weekend away and come with a well-placed desk and a comfortable banquette sitting area, which almost demands you to sit down and luxuriate in the incredible views.

If you’re looking to truly push the boat out, we’re delighted to confirm that the Metropolitan has something suitable as well, as Chris concludes by highlighting. “For me, the ideal experience at the hotel would have to be a stay on the 10th floor in the COMO Suite, with its unbelievable views over Hyde Park. I’d enjoy a spa treatment at COMO Shambhala Urban Escape followed by dinner at Nobu. I’d then round off the perfect evening with a cocktail in the Met Bar, my personal favourite at the moment is the Met 97”.

With City Rooms starting from just £239 per night including breakfast, those looking for a treat would be well-served by booking a Suite at the Metropolitan.

Visit: http://www.comohotels.com/metropolitanlondon for reservations or call: 020 7447 1000 for reservations.

Metropolitan by COMO

19 Old Park Lane

London

W1K 1LB

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In the spectacular setting of the New Forest on the south coast of Hampshire sits THE PIG, a restaurant with rooms, which offers a touch of luxury combined with a homely charm. We caught up with Robin Hutson, Chairman, and James Golding, Head Chef, to discover the charms of this wonderfully unique venue.

Formerly a hotel called Whitley Ridge, which in turn was originally the home of the Queen Mother’s Uncle, The Hon. Malcolm Bowes Lyons and his wife Winifred, the idea behind THE PIG was to transform it into the antithesis of the traditional, tweedy country house hotel. In this sense, the masterplan has undoubtedly worked as this restaurant with rooms has become one of the most popular and talked about of its kind anywhere in the UK.

Contemporary and chic 

As Robin begins by recalling, the initial concept for the project was a completely new take on the country house hotel, which was ultimately about comfort. “We wanted to make THE PIG something contemporary and chic, yet totally relaxed. From the outset, THE PIG was always going to be a restaurant with rooms; the focus is very much on the food – fabulous, uncomplicated and simple British garden food, true to the micro-seasons and influenced by the Forest, with the emphasis squarely on fresh, clean flavours”.

The restaurant’s interior and design is truly a breath of fresh air and works wonderfully to communicate the ethos behind the kitchen’s philosophy to deliver fresh, clean flavours. “Our greenhouse-style restaurant, with its vine-clad pillars and mosaic floor, bare wood table tops and mismatched bone handled cutlery eschews the non-uniform look, something that was our aim throughout the entire property. From day one the reaction to the restaurant has been incredible, not just on the part of our hotel guests but from people who travel from all over the country to eat here. In this sense, I would say the restaurant’s main strengths are its innovative dishes, its total reliance on home-grown produce and its unpretentious atmosphere”.

Cooking up a storm

With a new season not a million miles away, we were keen to find out from Head Chef, James Golding, what he’s looking forward to serving up. “We can start to feel that spring is just around the corner and the garden at THE PIG is already starting to show the early signs of the new season. As we move into spring, we will start to see the winter produce flourish into fantastic fruits of purple and white sprouting broccoli as well as our winter broad beans producing those beautiful beans that are fantastic in salads, risottos and even dressings. Local Isle of Wight garlic will be dug up as well as the fantastic and vibrant rhubarb bed supplying almost all our seasonal fruit for the pastry”.

In terms of James’ philosophy, he is refreshingly informed by the rhythms and beats of THE PIG’s garden and, indeed, the local surroundings, as he was keen to reveal. “I am basically led by the garden we have here as well as the local area. Our forager too will bring in punchy wild garlic leaves, as well as wild flowers and shoots alongside the fantastic spring sea shore vegetables like rock samphire and sea beet. As this produce starts making its way to my kitchen you can hear my mind ticking as I think about how to utilise every bit of it as well as showcase them in a slightly different way that our customers will find interesting but without over-complicating the dish”.

Unlike many restaurants where customers flock back for a couple of signature dishes, THE PIG is defined by James’ ingredients, as he is particularly passionate about. “I think that when freshness is your key ingredient, vitality can be my only signature!”

Truly evolutionary

Working in such a way and being informed and inspired by the rhythms of nature, we are reminded of a certain Michelin starred Tessa Bramley, whose cooking at The Old Vicarage just outside Sheffield (read our feature on Tessa and The Old Vicarage by subscribing to our print edition at http://eatsleepdrink.magazine.com) reflects a similar passion for nature’s garden. “I think that when you work in this way it’s truly evolution,” James explains. “Every dish you put on has to change so quickly that you end up with so many it is difficult to select just one! In terms of my ideal experience at THE PIG, as I’ve said, the food is the driving force, so for me, it would have to be a hearty breakfast followed by forraging in the New Forest and ending with another hearty dinner with friends”.

Ultimately, THE PIG is all about the food and, refreshingly for such a proud venue, the philosophy to use only local ingredients from within a 25-mile radius is staunchly upheld. As its website proudly proclaims: “Everything is driven by the gardener, forager and chef – they grow and find the food, the chef then creates the menu. This immediacy from garden to plate is THE PIG’s trademark”.

Even better, customers can avoid the much-dreaded drive home and retreat to one of the THE PIG’s 26 bedrooms with its original features, relaxed atmosphere and dedication to comfort. Comfy, interesting and homely with muted colours, the ‘rooms’ have evolved into themselves rather than be designed to look that way. If you like nothing more than a relaxing stay away with perfectly cooked, seasonal produce, THE PIG is surely the ultimate destination for an idyllic experience with friends or loved ones.

Visit: www.thepighotel.com or http://www.thepighotel.com/hotel-in-the-new-forest/eating-in-hampshire.aspx to get a sense of what’s on the menu today.

Rooms rates start from £129 mid-week. Dinner for two from the 25 mile menu – £70.

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Xenia is an exciting new boutique hotel, complete with an innovative new restaurant offering. Evoluzione at Xenia will be the first UK establishment to embrace the innovative Cucina Evolution food concept – where Art Joins Nutrition – from Italy.

Pioneered by Italian nutritionist, chef and university lecturer Chiara Manzi, Cucina Evolution is centred on healthy eating principles, choosing and portioning ingredients carefully whilst cooking them in such a way that they maintain their intensity of flavour and nutrients without compromising the sumptuous tastes that are synonymous with Italian cuisine. Evoluzione will offer delectable – yet healthy – dishes including ravioli, risotto and tiramisu, with menu choices available that come in at under 800 calories for three courses.  

Renowned in Italy with her cookbook soon to be published in English, Chiara and her dedicated research team investigate the best ingredients, composition of dishes and cooking methods to maximise a meal’s nutritional value and enhance the natural properties that prevent illness and promote anti-ageing as well as being low-calorie.

Heading up the kitchen at Xenia will be Chef Pasquale D’Ambrosio. Chef Pasquale’s extensive experience has taken him to celebrated restaurants across the globe – including time in Rome, Paris, Tokyo, New York and Istanbul – before his interest in creating artful yet healthy Italian fare led him to become a pupil of Chiara Manzi’s Cucina Evolution. He was subsequently admitted to the prestigious Committee of Master Chefs and has appeared on an array of Italian cookery shows.

With Chiara and her team of chefs’ passion for teaching others about their culinary ideas and how to make delicious – yet healthy – Italian cuisine, Evoluzione at Xenia will offer daily display cooking. With Chef Pasquale taking the helm initially, a quarterly rotation of chefs from Cucina Evolution will take to the kitchens showcase their signature dishes to Xenia’s diners.

About Hotel Xenia: 

Situated in an artfully restored Victorian building, in addition to Cucina Evoluzione Xenia will incorporate 99 luxury guest rooms, The ‘Living Wall’ bar complete with its own garden terrace, private dining and events spaces, and a private wine-tasting room. With bold prints from Cole & Son complementing muted metallic backdrops and modern yet comfortable furnishings, the hotel’s interiors will mix the best of the building’s historic past with the latest in contemporary chic.

The Greek word for generosity and courtesy shown to those who are far from home,  Xenia, and the team behind it will stay true to its namesake by demonstrating a passion for hospitality that is second-to-none.

For more information visit www.hotelxenia.co.uk

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Some of the restaurant industry’s biggest names, including Fay Maschler, Paul A. Young, Jay Rayner, Oliver Peyton, Jun Tanaka, and Hawksmoor’s Will Beckett, gathered at Shoreditch House on Tuesday night for an incredible charity auction for aid agency Action Against Hunger. Attendees were in generous spirits, raising almost £85,000 through a combination of live and silent auctions, donations, ticket sales and a raffle. 

An indulgent meal for eight cooked in the winner’s own home by Angela Hartnett was the highest grossing lot, raising a whopping £6,500. A home cooked dinner party for nine courtesy of The River Café went for £5,900 and a day at The Waterside Inn, including a three-course supper and time in the kitchen with Alain Roux raised £5,500. 

Guests were treated to a champagne reception courtesy of Champagne Taittinger and sustenance from Dirty Burger and Chicken Shop, as well as a host of KERB market traders including Fleisch Mob, The Healthy Yummies, Vinn Goute and Rola Wola. The party atmosphere continued into the early hours with Fay Presto’s magic tricks and live music from Gypsy swing ensemble Trio Manouche. 

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Cameron House triumphed at the recent Scottish Hotel Awards with a run of success throughout the evening. The 10th annual awards of what has become known as the ‘Scottish Hotel Oscars’ proved that Cameron House is without a doubt one of the most renowned and celebrated hotels in the country. 

With over 500 guests attending, the awards are well established as ‘the’ big annual occasion for those in the Scottish hospitality industry. 

The impressive list of awards include the Informal Dining Restaurant of the Year, Concierge Team of the Year, The Argyll and Lomond Family Hotel of the Year, The Argyll and Lomond Luxury Hotel of the Year and The Argyll and Lomond Wedding Hotel of the Year. 

Andy Roger, Operations Director said “We are delighted with these awards which help recognise the hard work and dedication the team at Cameron House have put in over the last year”. 

Speaking about the Informal Dining restaurant of the Year, Stephen Carter OBE, and Managing Director said “This award for The Boathouse puts us on the map as the premier informal dining restaurant in Scotland and is a real boost to the team. The local and seasonal produce we source- especially the Loch Fyne Seafood served right on the loch side really made The Boathouse stand out to the judges”. 

Cameron House is legendary Scottish hospitality at its very finest, whether it be fine dining, loch cruises, championship standard golf, spa breaks or simply relaxing there really is something for everyone. 

Visit: http://www.devere-hotels.co.uk/hotel-lodges/locations/cameron-house.html

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Royal China Harrow is now offering an exclusive takeaway menu, meaning diners can enjoy Royal China’s renowned Hong Kong Chinese cuisine from the comfort of their own home.

Choose from Royal China classics such as: Steamed Dim Sum Sharing Platter (£10.80); Crispy Aromatic Duck (from £12.00); Shanghai Chilli Prawns (£12.80); and Cantonese Honey Roasted Pork (£8.80).  Once ordered, hungry diners will be able to collect their food from the restaurant within 20 minutes.   The takeaway menu is available seven days a week, with a 10% discount on orders over £50 placed Monday to Thursday.

The Royal China Group consists of six of London’s most authentic and prestigious Chinese restaurants.  Based in prime areas of London, the restaurants are centrally located on Baker Street, as well as in Bayswater, Fulham, Harrow  and Canary Wharf.  The group is renowned for its Dim Sum, which is served daily from Noon until 5pm.

Royal China Harrow is open Monday to Thursday Noon – 11pm; Friday and Saturday Noon – 11.30pm; and Sunday 12noon – 11pm.

www.royalchinagroup.co.uk

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