Tucked away in a historic courtyard in the heart of Mayfair, Hush Mayfair is a true hidden gem, and one of London’s most popular dining destinations, founded by Jamie Barber and Geoffrey Moore, Sir Roger Moore’s son. From Stanley Tucci and Colin Firth to Victoria Beckham and Joan Collins, Hush Mayfair has been quietly attracting those in the know for over two decades.

Part of boutique restaurant group, The Hush Collection, Hush Mayfair features a bustling brasserie and an exceptional cocktail bar plus two elegant private event spaces/dining rooms. The private dining room (known as the Sir Roger Moore Room) is beloved by the movers and shakers of the industry. The all-day menu available in the Brasserie and Courtyard changes regularly and features classic favourites with a modern European twist.

Offering the ambience of a private members club, without the need for a membership, Hush Mayfair is an elegant yet decadent destination that’s the perfect spot for the capital’s curious diners and drinkers, and is a must-visit for everything from long leisurely lunches, to post-work drinks and weekend catch-ups with friends.

One of London’s most impressive outdoor dining spaces, the much-loved Courtyard terrace has been transformed for spring in partnership with ENGINE, the hand-crafted organic London dry gin which uses 100% Italian botanicals and is packaged in a unique ‘oil can’ container, inspired by founder Palo Dalla Mora’s love of racing and representative of Italy’s involvement in the motoring world.

Designed to transport you on a ride through the rolling hills and ancient forests of North-western Italy, the Courtyard at Hush Mayfair has been bedecked in plentiful foliage and greenery. Taking inspiration from the blend of botanicals found in ENGINE, sage branches and Amalfi Coast lemons adorn rustic ladders.

Orchard baskets, crates and filled burlap sacks are scattered alongside potted herbs and plants. An Instagrammers delight, take a seat on a picturesque wooden swinging bench surrounded by gorgeous greenery or strike a pose in front of the iconic and intricate archway.

We dropped by for a relaxed lunch in the Courtyard at Hush Mayfair. Of the six cocktails on offer made with ENGINE organic gin, Remember the Star shone the brightest. A zingy blend of ENGINE Organic Gin, St Germain, grapefruit, ginger, bergamot and blackberry, this very fruity drink would complement any spring drinks setting but works especially well out in the Courtyard terrace.

If you wish to add a little sparkle into your daytime drinking, Old Alliance is a much higher calibre cocktail than a Bellini. Yes, you still have the peach and a hint of bubbles however the Pier Ferrand Cognac and oregat take the Canard Duchene Champagne to a higher level of bubbly delights.

For pre-dinner nibbles, I highly recommend ordering the Fried Brussels Sprouts with bacon, smoked almonds and caramelised yoghurt. The sweetness of the yoghurt pairs wonderfully with the saltiness of the bacon. Texture and crunch were brought to life by the almonds. Very moreish and a must for any Brussels sprout lover even if Christmas is many months away.

From the Starters menu, the Roasted Orkney Scallops had a perfect sear yet were light and succulent. The combination of pine nuts and cauliflower combined perfectly with a cheeky curry kick sweetened by raisins which lingered after each bite.

My lunch companion chose the Aged Beef Fillet Carpaccio. Quite a generous portion with a lot of flavour. The first bite gave an impactful injection of horseradish but by the second bite, the flavours were perfectly balanced and the capers really added depth and complexity to a very fresh starter.

For the Mains, the Roasted Stonebass was an interesting combination that felt like a bouillabaisse and a Thai curry had a love child. An interesting fusion that worked. The fish had a meaty texture yet still came across as delicate. The skin was crispy and was almost like the bacon of the sea with enough salt to be flavourful but not too much to overpower the dish. Fennel is an acquired taste, but the spices balanced well with this root vegetable. The spinach works as a welcome burst of leafy greens to this well-crafted dish.

The Miso Marinated Black Cod was a daring attempt for such a European menu. More often seen on a Japanese menu, I was intrigued to see if this combination would work well outside of a Japanese dining setting. I was pleasantly surprised although I would still say the Japanese restaurants have the edge. This was still a delicious dish and satisfied my hankering for Black Cod with the pleasant combination of Pak Choi swimming in a dashi broth. A winning dish despite the high standards I put upon it.

Blood Orange & Pistachio Trifle was disappointing. The dessert looks pretty but can only boast a meagre topping of some pistachio nuts.

If you want a hard hit of pistachio, we suggest choosing the Sicilian Bronte Pistachio gelato from the selection on offer from Hackney Gelato. We paired this with the highly recommended Warm Sticky Toffee Pudding – which normally comes with clotted cream and ice cream. The dessert is probably better paired with the Madagascan Vanilla gelato unless you are a hardcore pistachio lover like myself. Whatever ice cream you choose, you can’t go wrong with the Sticky Toffee Pudding because it tastes so good.

There is a lot of attention from the wait staff but sometimes they don’t seem to be communicating with the kitchen as our Aspen Fries came out after the main meal and the desserts swiftly followed before we could even eat 3 of the fries. As desserts had to be eaten presto pronto, it wasn’t the best timing as black truffle and gelato don’t really go together but the rest of the lunch was so lovely that we decided to overlook this hiccup and my lunch companion enjoyed the fries while I tucked into the desserts. All’s well that ends well!

Hush Mayfair
8 Lancashire Court, London W1S 1EY
www.hush.co.uk
@hushmayfair

To mark the launch of its brand-new vegan children’s menu, wagamama is inspiring little noodlers nationwide by revealing the top 30 plant-based foods to try before they’re 12. The carefully curated list aims to encourage kids to be more playful with their palettes with a selection of fun flavours, crisp and crunchy textures.

Working with Specialist Paediatric Dietitian Bahee Van de Bor, wagamama has devised a colourful combination of exciting foods and flavours to encourage children to go outside their cuisine comfort zone. The vegan list was carefully selected based on natural, unprocessed foods, with a focus on ingredients that are nutritionally beneficial for children on a plant-based diet.

Launched to celebrate the new and refreshed dishes on the children’s menu available at wagamama restaurants across the UK, options such as tofu, lentils, passionfruit and butternut squash all make the list. The menu features a range of refreshed plant-based dishes such as mini yasai ramen with udon noodles in a vegetable soup and fried tofu, and mini yasai katsu curry with sweet potato and butternut squash in crispy panko breadcrumbs.

The new children’s menu also includes the tofu challenge, where kids are encouraged to try a piece of tofu in vegetable broth for free at all restaurants across the UK.

The brand has seen a 60% increase in the proportion of customers enjoying a vegan option as their main course[1]. The carefully crafted children’s menu serves up the same authentic wagamama experience that’s been enjoyed for the past 27 years but with a vegan diet in mind – offering choice to children so they can broaden their favourite flavours.

Ross Farquhar, Chief Marketing Officer, says, “At wagamama, being adventurous with food is central to our ‘positive eating, positive living’ ethos. After the huge success we’ve enjoyed with our vegan and vegetarian menu and seeing how parents loved how visiting our restaurants helped their little noodlers broaden their culinary horizons, we decided that introducing a plant-based children’s menu was the obvious next step. With our 30 foods to try before you’re 12 list, we’re encouraging kids to try new tastes and textures and develop a playful palette.”

Bahee Van de Bor adds, ‘It’s vital that children who follow a vegan or vegetarian lifestyle are still consuming important nutrients. These include protein, iron and vitamin B12 for normal growth and immunity; essential omega-3 fats and iodine for brain development; and calcium for building healthy bones and teeth. The new vegan dishes on the children’s wagamama menu incorporates a number of these top 30, ensuring that children are getting all the nutrients they need whilst broadening their flavour horizons!’

Here is what wagamama believes are the top 30 things for children to try before they are 12:

1. Tofu
2. Edamame
3. Sesame seeds
4. Peanuts
5. Guava
6. Banana
7. Broccoli
8. Spinach
9. Sweet potato
10. Red split lentils
11. All beans: chickpeas, butter beans, haricot, adzuki
12. Soba Noodles
13. Beets
14. Carrots
15. Amaranth
16. Oats
17. Blueberries
18. Mango
19. Walnuts
20. Almonds
21. Apple
22. Passion fruit
23. Mushrooms
24. Bell peppers
25. Artichoke
26. Kale
27. Butternut squash
28. Aubergine
29. Rapeseed oil
30. Calcium fortified plant drink

For more information and to find your nearest wagamama, please visit www.wagamama.com and check out the hashtag #wagamamavegan on Twitter and Instagram @wagamama_uk

VIVI Restaurant and Bar is a new all-day dining destination located in the iconic Centre Point in London’s West End bringing sixties back in style with stunning interiors, flair bartending and an all-day menu of delicious seasonal Sixties inspired dishes.

The restaurant is owned by premium hospitality group rhubarb – the creative team behind Sky Garden – with interiors by Gordon Young Architects and Nulty, the leading-edge lighting design consultancy, who have designed a fun and flexible lighting scheme to complement the playfulness of the interior design whilst respecting the listed heritage of the building – one of London’s tallest skyscrapers in the Sixties and Seventies.

With the restaurant’s name inspired by the year that Centre Point was built in 1966 – one imagines that rhubarb thought MCMLXVI or LXVI wasn’t as catchy as VIVI – this architecturally interesting space with views across New Oxford Street also takes its vibrant interior inspiration from the 1960s. The lighting design showcases the eclectic material palette whilst creating layers of light which help it transform from light and airy during the day to intimate and sophisticated for evening service.

Once inside the glass-fronted entrance, you are greeted by a mix of neon pink slogans, large illuminated industrial lettering replicating the original Centre Point signage and a bespoke light installation, which carefully climbs the wall to draw the eye upwards towards the restaurant.

Upstairs opens up onto a central dining area that is defined by a large bespoke chandelier, handmade by designer Vibeke Fonnesberg Schmidt, from layers of custom coloured plexiglass. The chandelier’s design mimics the popular 60s children’s construction toy, ‘PlayPlax’, and is reminiscent of 1960s Italian design, French Art Nouveau and German Bauhaus modernism.

With a nostalgic British menu of modernised classics, The Dining Room serves everything from breakfast through to brunch, lunch, afternoon tea and dinner with a dedicated pre/post-theatre menu perfect for its location on the doorstep of London’s vibrant Theatre district.

Head Chef Arnaud Delannay’s signature dishes focus on bold flavours and fresh seasonal ingredients, and feature twists on the old classics such as cheese soufflé; Chicken Kiev and Duck à l’orange. Even the desserts go retro with highlights including Black Forest gateaux and sherry trifle.

The building’s Sixties heritage is captured in the interiors with the essence of that iconic decade running through every element of the restaurant whilst also creating a modern, bright and atmospheric space. In the main dining area, carefully placed downlights grouped together in clusters create a clean ceiling aesthetic whilst drawing focus onto the dining tables below. A timber backdrop embossed with the brass lettering ‘VIVI’, is grazed with a linear line of light from above, creating a feature wall and highlighting the texture in the wood.

The gorgeous bar area to the front of the restaurant space has a diffused light integrated under the countertop to elevate the feature metallic tiling, bathing it with light and picking up the texture and shapes in the material. A frosted backlit lightbox forms the backdrop to the bar, creating an eye-catching drinks display. Suspended above is a curved wine rack that has been fitted with an integrated LED strip, to capture the sparkle in the glassware and further frame this beautiful space.

The Bar is the perfect place to enjoy old school bartending with a sophisticated and imaginative drinks & bites menu set off by subtle reflective spotlights creating an intimate and sophisticated atmosphere during the evening. Creative cocktails are inspired by the music and history of the VIVI era, such as the Wild Honey on the Beach (Bulleit Rye whiskey, Pimento Dram, lemon thyme-infused honey, lemon), a homage to The Beach Boys, and The Weeping Guitar (Gin Mare, Italicus Rosolio di Bergamotto, cucumber, elderflower, lime, tonic water), a toast to The Beatles.

The symmetry that runs throughout the interior design concept continues with the two private dining booths. Each area is sectioned off by intricate chain-mail curtains mounted in a curved brass frame, which houses an integrated LED strip to illuminate the exterior, creating a visual barrier and ensuring privacy for diners. Bronze pendants are carefully suspended over tables inside adding further intimacy to each space which can seat up to 14 guests enjoying their semi-private dining experience with all the atmosphere of the main restaurant on the other side of the chain-mail divide.

VIVI joins rhubarb’s portfolio of well-known London restaurants including Sky Garden, CODA by Eric Chavot and Verdi Italian Kitchen at the Royal Albert Hall. 2019 sees the opening of rhubarb‘s first international location with two restaurants and an extraordinary event space at Hudson Yards in New York, a new neighbourhood rising on Manhattan’s West Side

The opening of VIVI Restaurant and Bar heralds the re-generation of Centre Point into a premium London landmark with 82 new apartments within the building and a re-designed public square at the base of the skyscraper that will be surrounded by 45,000 sq.ft. of new restaurants and shops. The square is located next to the Crossrail entrance at Tottenham Court Road and will create a link between Fitzrovia and Covent Garden.

VIVI
Centre Point, 11 St Giles Square, London WC2H 8AP
0300 500 0958
www.vivirestaurant.co.uk
@VIVIRestaurant

Located in the iconic Borough Market, Roast is a unique London restaurant situated in the portico of Floral Hall – Borough’s former flower market.  Roast describes itself as a deliciously British restaurant which is fitting for a restaurant sitting at the heart of London’s oldest food market.

What better way to begin our evening at Roast than with an aperitif. I ordered a non-alcoholic Tequila Sling blending lime juice, almond syrup, orange juice and passion fruit. My dining companion chose a Sweet Black which is a delightful combination of Makers Mark bourbon, spiced Dubonnet, Peychaud bitters and fresh blackberries.

Executive Chef Paul Shearing uses the finest seasonal and quintessentially British ingredients to create classic dishes that both supports and celebrates Britain’s farmers and producers, many of whom are stallholders in the market below. To start our meal, I chose the Ragu of Highland venison with pappardelle, haggis and Berkswell cheese. This dish tasted like Scotland on a plate thanks to the rich gamey flavours of the haggis and venison.

Another dish celebrating great British ingredients is the hand-dived Orkney scallops with Saddleback pork and rhubarb. Three succulent scallops grace the plate with slices of house-smoked aged Saddleback Pork – sourced from Wick’s Manor Farm in Maldon, Essex. The Yorkshire rhubarb compliments the flavour & texture of the scallops and pork with the perfect balance between sweet and tart.

Elegant soaring windows offer spectacular views of the historic setting of Borough Market below or the dome of St Paul’s Cathedral in the distance and the restaurant boasts an extensive wine list, including exclusive English wines that are only available at and to Roast. Known for serving the ‘Best Breakfast in London’, Roast uses a wide variety of seasonal ingredients in our dishes, many of which are rarely seen in other restaurants.

The stunning, open-plan interior comprises a reception area, a stylish bar and the spacious restaurant, set over two levels. Roast is an exceptional venue for breakfast meetings, weekend family lunches, pre-dinner cocktails and exceptional lunches and dinners. Delicious mains include Roasted lamb rump with potato and garlic purée, Savoy cabbage, malt vinegar gravy and parsley purée. This dish celebrates the unmistakable flavour of lamb from Elwy Valley in Wales.

Committed carnivores will also love the dishes from the grill including this succulent 35-day dry aged rib-eye steak. A hefty 300g slab of meat is served with perfectly cooked chips but for those wanting something further side dishes with their mains, we recommend the delicious rosemary roasties and mixed seasonal vegetables fresh from Grovers and Turnips of Borough Market.

To finish, a steamed pudding is the perfect choice for those with a sweet tooth who want to keep dessert deliciously British. We loved the taste and texture of Roast’s sticky date pudding surrounded by a pool of yummy toffee sauce and sprinkled with crunchy almond brittle. Clotted cream is a very British accompaniment to this delectable dessert.

Another highlight on the dessert menu is the walnut frangipane – an interesting take on this classic pudding complemented by the flavours of almond clove ice cream melting into the sponge and the sweet flavours of pear compote with dried fruits.

Roast restaurant in Borough Market is a breathtaking dining destination that’s perfect for a truly memorable occasion, be it a romantic dinner for two or a lavish wedding. The restaurant has a long-standing reputation for corporate entertaining and client events from private parties and business meetings to launch events and more making Roast a deliciously British restaurant for all occasions.

Roast Restaurant
The Floral Hall, Stoney Street, London SE1 1TL
0203 006 6111
www.roast-restaurant.com
@RoastRestaurant

Last year, Plateau Restaurant Bar & Grill in Canary Wharf appointed former National Chef of the Year, Frederick Forster in the role of Head Chef taking over at the helm of their sky-high kitchen with a refreshed European inspired menu that reflects the seasonal changes from the winter chill to warm summer days.

With experience working with great names in gastronomy such as Raymond Blanc, Gordon Ramsay, Thomas Keller and Pierre Gagnaire, Frederick’s cooking draws inspiration from modern European cuisine whilst highlighting fresh and seasonal British produce cooked simply and elegantly.

Plateau provides a welcomed return to D&D London for Frederick who previously held the position of Head Chef at La Pont de la Tour in 2015, another D&D London venue. Frederick trained under the eyes of Pierre Gagnaire as a Roux Scholar before receiving numerous awards including Chef of the Year 2011 and Master of Culinary Arts 2013.

Frederick has built his reputation working in restaurants around the globe including Raymond Blanc’s Le Manoir aux Quat’Saisons, Michel Roux Jnr’s Le Gavroche, Gordon Ramsay’s L’Aubergine and three Michelin starred La Côte d’Or at the Sandy Lane Hotel, Barbados. Most recently, Frederick was the Head Chef at the Bleeding Heart groups Don restaurant.

The winter menu is filled with heartwarming dishes to suit all tastes. With stunning views across the city, start with drinks on Plateau’s cosy 4th floor terrace to escape the bustling streets below while enjoying bar snacks including courgette tempura with saffron aioli and duck confit and duck liver croquettes with gooseberry preserve.

As Head Chef of Plateau, both the grill and restaurant menus showcase Frederick’s experience with a focus on seasonal and distinctive ingredients. For those wanting a light starter, the Ham Hock Terrine has an added touch of luxury with its foie gras centre.

For those who want seafood decadence, we recommend the King Prawn Ravioli which was not overpowering with the lobster bisque foam for those worried about a strong seafood flavour however my dining companion said it could afford to be a little stronger for those who love dishes from the sea.

A selection of steaks aged between 21-30 days sit alongside hearty dishes such as lamb with couscous, yoghurt and olives and baby chicken spatchcock with harissa, lemon, chilli and mixed salad are on the Grill menu.

Frederick’s seasonal Restaurant menu is more refined including baked baby beetroots with goats cheese ravioli, soft quail eggs and pine nut dressing; loin of venison with parsnip puree, braised leaves, quince and spiced sauce and poached monkfish with glazed cauliflower and mustard seed sauce.

We chose the Barbary Duck which was perfectly tender and full of flavour. The confit potato cakes that accompanied it were absolutely exquisite and a fabulous addition to the plate.

For those who never order chicken out of fear of it not being adventurous enough, Plateau is definitely a place to experiment with the Chicken Supreme, you will not be disappointed.

For those who want more than just a view and want to excite their sugary taste buds you can’t go wrong with a comforting classic in the Sticky Toffee Pudding…

Or if you wish to be more seasonal we highly recommend the Rhubarb Crumble…

Perfect for a romantic meal, catch up with friends or a business lunch.

For those who wish to celebrate the season in style, transport yourself to Plateau while sampling a selection of Frederick’s mouth-watering dishes combined with beautiful floor to ceiling views of Canary Wharf.

Plateau Restaurant, Bar & Grill
4th Floor, Canada Place, London E14 5ER
020 7715 7100
www.plateau-restaurant.co.uk
@plateaucanarywharf

Following the appointment of Kim Woodward at popular Soho haunt 100 Wardour St, the talented Executive Head Chef has revamped the original lounge menu, adding an array of delicious new dishes including some enticing and tasty new vegan additions.

As the first female Head Chef to ever take the helm of the Savoy Grill in its 126 year history, Kim has landed herself in amongst the culinary elite. Since joining 100 Wardour St as Executive Head Chef in the Summer of 2018, Kim has successfully integrated London’s demand for vegan friendly cuisine into the 100 Wardour experience and continues to challenge the expectations of sustainable, conscious food with the new expansive menu.

With an amicable trust in the power of seasonal produce, Kim constantly evolves her dishes in coexistence with the natural cycle of the seasons. With an approach that heightens classical cuisine with modern technique and health conscious ingredients, Kim’s latest dishes are a first-class nod to the health conscious movement.

In addition to the new menu, D&D London have marked 2019 as the year for serious change, making a company-wide resolution to reduce waste and tackle the issue head on with its ‘Waste Not, Want More’ campaign. The campaign sees the restaurant group take an active step to reduce group waste typical to the hospitality industry, such as surplus ingredients, by creating a series of upcycled dishes using offcuts and commonly discarded ingredients. Additionally, the group is partnering with The Felix Project, who collect good quality, surplus food from suppliers, and deliver it to charities, helping to save food and change lives.

100 Wardour St will be taking part, featuring an upcycled dish in its Lounge & Bar Menu made from roasted cod loin, banana, chickpea & bean curry, made with banana skins to add extra flavour. Kim said: “There are many ways to reduce food waste in the kitchen and it’s becoming more and more important everyday to be conscious of how easy it is to be wasteful. For example, using over ripened bananas in the curry sauce adds bags of flavour.”

What can be expected from the latest additions to the menu are a refreshing ‘Confit duck terrine, spiced cherries, onion jam, brioche’ and punchy ‘Kingfish ceviche, grapefruit, radish & citrus dressing’ to start. For the main course try the new ‘Cornish crab tagliolini pasta, red chilli, garlic & lime’ and ‘Berkshire glazed pork cheeks, sage & kale pesto, salsify crisps for the mains. Finally, indulgent desserts such as ‘Warm chocolate lava cake, roasted banana ice cream’ and updated ‘Vanilla creme brulee, pistachio biscotti.’

For the vegans and veggies, the options are just as alluring with a creamy ‘Celery, spinach & mint soup’ to start. Inventive mains such as ‘Cauliflower Steak, Pickled Walnuts with Truffle Crumble’ and ‘Grilled hispi cabbage, Stilton polenta, tomato relish, pine nuts’ can be chosen for the main. Finally, fear not the popular star of the show, the ‘Vegan Chocolate Brownie and Coconut Sorbet’, will still be available to leave you with a deliciously sweet aftertaste.

A visit to 100 Wardour Street is not complete without trying a cocktail or two created by the talented mixologists behind the bar.  For rum lovers we recommend the Banana Republic made with Havana 7 YO Rum, Pusser’s Spiced Rum, Banana Liqueur, MARTINI Gran Lusso and Orange Bitters. Or for something non-alcoholic from the Virgin Cocktails menu, we recommend French 86 made with Seedlip (one of our favourite non-alcoholic spirits), champagne syrup, apple juice, lemon juice and mint.

Another favourite from the Tiki Cocktails Menu is The Hanging Man – a visually arresting drink made from Pusser’s Gunpowder Rum, Smith & Cross Rum, Aba Pisco, Falernum, Plum, Lime Juice, Egg White, Passion Fruit Syrup, Homemade Ginger and Grapefruit Syrup topped up with Grapefruit Soda. Or go guilt-free with a refreshing Passion Fruit Virgin Mojito.

Kim’s revamped lounge menu is a delectable list of deliciousness. Here are some of our favourite dishes from the new menu starting with a SLOAN! favourite – arancini – here made with mozzarella cheese, basil pesto and tomato.

Crispy Squid with lime and green mango served with a sweet chilli sauce is the most popular starter on the menu and clearly shows the inventiveness of Kim’s combination of flavours and textures.

Buttermilk fried chicken served with a fiery sriracha chilli dip will blow your socks off… in a good way!

Which is your favourite… arancini or squid? We have to go with arancini every time… you could say we are arancini addicts!

Sharing is caring so we recommend you order a few of the Nibbles to share and spark conversation and appreciation over these tasty treats from Executive Chef Kim Woodward and her kitchen team.

The delicious array of moreish morsels on the new Lounge Menu will keep you coming back for more!

For more substantial dishes on the new menu, meat lovers will be delighted with the Herdwick Lamb Cutlets served with spiced aubergine and rocket salad.

The Cornish Crab Tagliolini pasta with red chilli, garlic and white wine wasn’t as impressive as it could have been. A vegan-friendly alternative is the fresh linguine pasta with cep & chestmut mushroom bolognese.

Desserts include the vegan chocolate brownie with coconut sorbet – just one of the new vegan-friendly options created by Executive Chef Kim Woodward on her revamped Lounge Menu at 100 Wardour Street.

For those who can’t resist a cheesy end to their meal, the selection of British cheeses served with quince jelly and seeded crackers is a must.

You can enjoy all these fantastic creations in the iconic Soho Bar and Lounge at 100 Wardour Street. With food served until late, alongside a world-class cocktail service and live music playing five nights a week, 100 Wardour retains its position as one of the most sought after dining destinations under its new direction from the exceptional culinary genius of Kim Woodward.

100 Wardour Street, London W1F 0TN
020 7314 4000
www.100wardourst.com
@100wardourst

In celebration of Chinese New Year, from 28th January to 24th February, both Yauatcha City and Yauatcha Soho will be paying homage to the year of the Earth pig by teaming up with celebrated design team, Isabel and Helen Studio to create a bespoke art installation within the restaurants inspired by the zodiac animal. An exclusive Chinese New Year menu will also be available featuring celebratory dishes.

The pig occupies the final position in the Chinese zodiac and encapsulates a care free nature marking the end of the cycle. It signifies growth and contentment and encourages restoration and reflection. The Year of the Pig installation will consist of multiple ‘bio-morphic’ pigs suspended from the ceiling using wire and created from a series of abstract shapes made from red Perspex and gold brass. The shapes will balance and slowly rotate in the air and when viewed at the perfect angle will reveal a Chinese New Year inspired pig. Encasing the restaurant exteriors will be a vibrant red and gold vinyl wrap featuring an illustration of the Earth pig by Quentin Monge, in addition to small coloured pig figurines lining the shelves of the restaurant windows.

An exclusive Chinese New Year cocktail will be offered for the celebrations called Nagami Fortune featuring Beefeater 24 gin, Kumquat marmalade, Raspberry cordinal and lime juice. In addition, Yauatcha’s pastry team have created a limited-edition macaron with a pig stencilled in gold and flavoured with Mandarin.

Yauatcha will also launch a limited-edition 8 course Chinese New Year menu for the festive season. The menu features a number of authentic Chinese celebratory dishes using auspicious ingredients, highlight dishes including Crispy monkfish cheek with enoki mushroom and salsify.

Also on the menu is Homemade prawn tofu with seaweed and water chestnut, Peking style pulled pork with golden mantou, and finishing off with a Mandarin matcha choux. The eight-course menu is £60 per person for a minimum of two people, and all dishes are available to order a la carte. See the full Chinese New Year menu listed below:

• Spicy scallop dumpling
• Wild mushroom dumpling
• Prawn and chicken shui mai
• Venison puff
• Crispy monkfish cheek with enoki mushroom and salsify
• Homemade prawn tofu with seaweed and water chestnut
• Steamed freshwater prawn with chilli
• Peking style pulled pork with golden mantou
• Szechuan three style mushroom
• Sticky rice with Chinese sausage
• Mandarin matcha choux with sesame, mandarin compote and orange chantilly

Meanwhile at Hakkasan Hanway Place and Hakkasan Mayfair until 24th February, the restaurant will reinvent the classic fortune cookie, commissioning renowned author Will Self to pen the fortunes. The fortunes will be written on a ribbon and placed around the Hakkasan macarons, to create the fortune macaron. Instead of housing a traditional fortune, each macaron will feature one of Will Self’s 88 witty, satirical and sometimes dark musings on the topics most relevant to modern day life in London. The fortune macarons will be available as part of the Chinese New Year set menu and also a la carte.

Will Self is an English novelist and journalist, was a food critic for The Observer, and has written for titles including The Guardian, Harper’s and The London Review. Self writes to astonish people with his fantastical style, and wrote ‘The Unbearable Lightness of Being a Prawn Cracker’, a collection of non-traditional restaurant reviews for the New Statesmen. His 2002 novel ‘Dorian, an Imitation’ was longlisted for the Booker Prize and his novel ‘Umbrella’ shortlisted for the Man Booker Prize. He is known for his unique style and tone of voice, which will be a defining feature of the Hakkasan fortune macarons.

Speaking about the partnership, Will Self said:

“I’ve always regarded myself as a writer who can… well, write anything – and I cut my teeth (an appropriate pun, perhaps) composing jokes and one-liners, so this commission from Hakkasan was an absolute joy for me: I loved having the opportunity to create a subtle interplay between the different fortunes, hoping that at the end of the meal the diners would open one… then another, share the fortunes, laugh – perhaps grimace a little as well! – and that this would make the ever-memorable experience of dining at these superb restaurants, yet more noteworthy.”

As the number 8 represents prosperity in Chinese tradition, a total of 88 different fortunes penned by Self will be featured in the fortune macaron conceived by Hakkasan Group’s Global Executive Pastry Chef Dale DeSimone.  The gold fortune macaron will be wrapped with a delicate red paper ribbon featuring a golden Hakkasan logo, the interior of which will be typed the fortune in gold.

Both Hakkasan restaurants in London will be also celebrating the Year of the Pig with the wishing tree tradition inspired by the Lam Tseun trees in Hong Kong. Hakkasan will be inviting guests to write their wishes for the year ahead on specially designed ribbons which will then be hung on the wooden cages in the restaurant. There will be an 8 course Chinese New Year set menu available for £88 per person for a minimum of two people in which the fortune macarons will feature.

Yauatcha Soho
15-17 Broadwick St, Soho, London W1F 0DL
+44 (0) 20 7494 8888

Yauatcha City
Broadgate Circle, London, EC2M 2QS
+44 (0)20 3817 9888

Hakkasan, Hanway Place
8 Hanway Place, London W1T 1HD
+44 (0) 20 7927 7000

Hakkasan, Mayfair
17 Bruton Street, London W1J 6QB
+44 (0) 20 7907 1888