In partnership with Belvedere Vodka and Ruinart Champagne, Sake no Hana – the Japanese restaurant from Hakkasan Group – is celebrating the change of season with an Autumn Leaf installation using autumnal red, orange and yellow leaves that encase the floor to ceiling glass windows at the front of the restaurant on St James Street.

Executive Head Chef Hideki Hiwatashi has created a limited-edition menu utilising seasonal ingredients and flavours for guests to enjoy whilst sipping on warming cocktails, Japanese sake, and whisky.

Fiery red, warming orange, and frosty yellow leaves have been used in the installation to honour the Japanese maple leaf season, giving guests a feeling of nature as they enter the restaurant.

The autumnal installations complements esteemed Japanese architect Kengo Kuma’s interiors awash with linear bamboo and cypress wood adding a futuristic forest feel to the restaurant.

The installation offers guests the chance to experience ‘momiji-gari’, the Japanese tradition of viewing the maple leaves whilst enjoying modern authentic Japanese cuisine in the heart of Mayfair.

The installation has been specially commissioned to respond to the unique space and the season and created by The Edit Events. Managing Director Sarah Kay commented on the project: “We were delighted to work closely with the Sake no Hana team to develop an Autumn Leaves install. This time of year in Japan sees an incredible array of colours, shapes and textures which we have emulated within the design. Adding a modern twist is a signature of Hakkasan Group hence the inclusion of metallics and a sprayed artistic style which creates an urban Autumn install within the heart of London.”

From now until 24th November, Sake no Hana will be offering a limited-edition Autumn Leaves set menu utilising warming autumnal flavours and ingredients. Dishes include Kinoko misojitate, wild mushroom and chilli yuzu miso soup in addition to Shitake tofu, shiitake mushrooms filled with homemade tofu and wasabi sauce.

Also on the menu is Salmon kurumi miso yaki, pan fried Loch Duart salmon with walnuts and Kyoto miso.

Elsewhere on the Autumn Leaves menu, one will find Tori Sumiyaki – chargrilled miso chicken with sesame chilli miso – in addition to Gunma wagyu beef maki, asparagus, caramelised onion and kizami wasabi.

The dessert, Autumn Leaf, is a hazelnut feuilletine and hazelnut chocolate parfait with chocolate and maple syrup soup and a mascarpone mousse.

Limited edition drinks include a warming Maple Toddy utilising Hennessy Fine de Cognac, Akashi-Tai Umeshu sake, ginger, maple, chocolate and edible rice paper art.

Also on offer is the Shisho 54 – Belvedere vodka, Midori, lime, shiso, Fever-Tree slimline tonic and Prosecco.

In addition, the Koyo Nora blends Belvedere vodka, cardamom, mandarin, yuzu and edible rice paper art.

The Autumn Leaf installation and the limited-edition menu is available at Sake no Hana from now until 24th November for £40 per person, also available a la carte.

For sushi lovers, you may also like to try a selection of delights on Sake no Hana’s main menu including Soft Shell Crab Maki which consists of softshell crab tempura with cucumber and mango; Gindara Maki for a flavour burst of black cod tempura with courgette and chilli miso; or the superb Aburi Salmon Crab Maki made from seared salmon with king crab, tobiko and nashi pear.

Sake no Hana
23 St James’s Street, London SW1A 1HA
020 7925 8988
sakenohana.com/london/
@sakenohanalondon

Modern Pan-Asian tapas restaurant Gamma Gamma brings the flavours and colours of the East to the heart of Soho at 6 Greek Street – the former site of Bo Drake. Launched at the end of October 2018, Gamma Gamma serves up a menu of fusion dishes designed for sharing and including show-stopping dishes of exotic meats such as zebra, kangaroo and ostrich, all complemented with bespoke cocktails.

The vibrant menu created by Executive Chef, Jonathan Villar, formerly of MBER and Kopapa, features many gluten and dairy free options. The raw and cured dishes include tiger prawns and coconut Thai ceviche, kaffir lime, chilli and coriander and one of their signature dishes of zebra loin tataki with charred grapes, popcorn, sake cured egg, sriracha jelly and orange blossom labneh. Salads include a unique Asian take on tuna nicoise – seared nori tuna loin with baby gem lettuce, soft boiled egg, truffle potato, green beans, cherry tomatoes and edamame, kalamansi and togarashi vinaigrette.

Other areas in the sharing menu feature crispy sesame squid with yuzu mayonnaise and 8 hour braised wagyu beef ribs with beetroot and kizami wasabi siu mai, smoked bone marrow and garlic aioli. The grill section features another exotic meat of kangaroo steak “tagalog”, a Filipino style steak marinated in soy with kalamansi, garlic and black pepper, caramelised onion and garlic chips. Curries include jungle curry with minced ostrich loin, lemongrass, galangal, kaffir lime and Thai chillies.

Not to be outdone, the bar team have created a selection of delicious libations to complement the menu and aims to highlight the diverse produce of Asia. The Pink Lady features vodka, lychee liqueur, almond syrup, aloe vera juice, yuzu syrup and raspberry juice whilst the Struck by Lychee comprises of vodka, hibiscus liqueur, lychee juice, shisho leaf, sugar and lime juice. A selection of sakes, wines and beers is also available.

Spanning the ground floor and basement the restaurant’s interior is sophisticated, industrial and minimal in style with a large double-sided bar being the focal point of the restaurant. Dim lighting and deep house music create a perfect ambience for diners, be that for a first date, a meal with friends or business lunch.

To start our gastronomic journey at Gamma Gamma, we were offered an amuse bouche made of black sesame and fermented soya with a pineapple juice shot. This was a great way to introduce our taste buds to the Pan-Asian experience that lay ahead.

Gamma Gamma takes great pride in their cocktail menu and for good reason. l had the Nut Fashioned – a cashew nut whiskey which is made from combining cashew with Four Roses Bourbon, and Peychaud’s bitters. The bar is also very flexible in its approach and was able to make a non-alcoholic cocktail from scratch. It was an impressive fusion of raspberry, grapefruit and lemongrass.

The great thing about the menu at Gamma Gamma is that it is perfect for sharing. We couldn’t resist the crispy sesame squid with yuzu mayonnaise. The batter was light and fluffy and the squid itself was soft but firm. The yuzu adds an extra dimension and with a slight chilli kick this dish is one you will keep coming back for.

Gamma Gamma’s chicken satay is a generous portion which comes with an Asian style spicy peanut sauce infused with lemongrass. The flavours are slightly spicy but all work together in unison bringing a fresh take on the traditional satay dish.

The Cornish crab dumplings are a delight. It comes with 3 crab dumplings beautifully presented. The laksa broth, bean sprouts, crushed peanuts, coconut, chilli, tofu and coriander all combine to add great flavour and texture to the dumpling itself which is soft and generously filled with crab.

The slow cooked venison & hoisin puff is a single pastry with roasted loin of venison, haggis crisp, glazed figs, nikka whiskey and wasabi cream. The loin of venison comes medium rare and contrasts well with the haggis but the real treat here is the light flaky pastry with a tender centre of venison.

A must-try dish is the kangaroo steak “tagalog” which is Filipino style steak marinated in soy, kalamansi, garlic and black pepper, caramelised onion and garlic chips. A great alternative to traditional steak that doesn’t disappoint with wonderful gamey flavours which adds umami taste without being overpowering. The garlic chips are a nice complement to the dish.

Grilled lamb chops are a favourite here at SLOAN! These were perfectly cooked with spices for a flavoursome lamb dish that packs a punch!

A healthy main to look out for is the jungle curry made from minced ostrich loin, aromatic lemongrass, galangal, kaffir lime and thai chillis. This dish is full-bodied but the subtle meaty flavours of the ostrich make this a must try for any curry lover. You won’t be disappointed in the depth of flavour and the different textures that keep your palate guessing.

A different take on traditional lobster is Gamma Gamma’s Singapore chilli lobster with birds eye chilli, palm sugar, lemongrass, coriander and ginger. The lobster is served with fried in batter for a soft and succulent bite with spicy flavours complementing the dish yet still subtle enough to maintain the fresh seafood taste from the lobster.

For those with a sweet tooth, polish off your meal at Gamma Gamma with one of a selection of desserts including dark chocolate with a coconut and pineapple parfait and banana toffee spring roll with miso ice cream and toasted peanuts.

Gamma Gamma brings the diverse and unexpected flavours of Asia to Soho through unique flavour combinations using unusual ingredients in a sophisticated environment. Highly recommended.

Gamma Gamma
6 Greek St, Soho, London W1D 4DE
020 7287 3033
gammagamma.co.uk
​@gammagammasoho

Searcys’ iconic restaurants, Champagne bars and events have a world-renowned, long-standing reputation for quality and innovation. The first ever event caterers in the UK, founded in 1847 by John Searcy, they’ve carved out a name as brave market- leaders, launching bold, forward-thinking concepts including the original in-station Champagne bar at St Pancras, one of London’s first skyscraper restaurants, as well as cafés and restaurants in two World Heritage Sites. Their 30 plus venues across the UK, serve fresh, modern dishes that focus on sustainability, local produce and world-class service standards.

The Gherkin was the building that first changed the landscape of the new London skyline. Since then it has reasserted its architectural worth as well as its culinary credibility in the face of its new sky-high neighbours. In July 2018, Searcys at the Gherkin launched a reimagined dining and bar concept of HELIX and IRIS on levels 39 and 40 of London’s iconic Norman Foster-designed building.

The names of the restaurant and bar derive from the Gherkin’s structure itself, the helix shape which is the pinnacle of the building is an iconic sight, visible across the city. Less well known, is that when viewed from above it forms an iris shape – designed by Foster to reflect the Gherkin’s place as the eye over the city.

HELIX restaurant, located on level 39 at the iconic Gherkin offers sky-high contemporary dining at both lunch and dinner with majestic views across the city. A proud celebration of British produce in one of London’s finest landmarks, Executive Chef Daniel Loftin, previously head chef at Royal House London and Peninsula Restaurant, delivers menus that put seasonal and local produce centre stage.

Perched high above the city, this elegant, contemporary space combines big-sky views and intimate dining. Helix’s menus focus on celebrating seasonality and the best ingredients available in the British Isles, keeping Searcys’ commitment to sustainability and quality at its heart. Salmon comes directly from John Ross Jr, holders of the Queen’s warrant, in Scotland, all fruit and vegetables are sourced from the UK, and meat is locally and lovingly selected from some of the country’s finest farms.

The Dorset crab with grapefruit, soy and sesame was very flavourful and fresh. The sweetness of the crab, fruitiness of the grape and tartness of the apple were beautifully brought together by the soy and sesame sauce into probably one of the best starters I’ve had. The various flavours of the diverse components of this dish married together to create an amazing dish with its presentation as equally impressive as the taste.

Crispy pig’s head with ‘nduja, pecorino and burnt apple clearly demonstrated a mastery of both the finest British ingredients and the art of plating.

The Venison main course was beautifully presented with a lovely piece of venison. The sauce was wonderful.

Line-caught wild bass was cooked to perfection with the addition of octopus and sea vegetables adding further flavour dimension to this superb seafood dish.

The Chestnut parfait dessert had a gorgeous grouping of the many components and flavours. Light but satisfying, filled with wonderful flavours and textures. A wonderful way of ending the meal.

The Lemon tart is served in contemporary fashion with delicate meringue, sweet raspberry puree and smooth creme fraiche ice cream to create a dessert which really refreshes the palate.

Alongside the restaurant, the IRIS bar has made the epic 360° views available to the public for the very first time. Previously the site of a members-only club, IRIS is open to all and will offer an extensive cocktail menu as unique as the setting, paying homage to the London sights and neighbourhoods that can all be spied below from the Gherkin’s distinctive position.

Guests are able to reserve a space in the IRIS bar from 11am to 11pm. Searcys’ expertise in exquisite champagne, English sparkling wine and cocktails, alongside unrivalled London views, make every visit to the Iris bar a celebration. The unique cocktail menu draws inspiration from its very special view with the list overseen by Head Mixologist Federico Geniale.

Cocktails include The Little White Bird, inspired by the Kensington Gardens, with its Peter Pan associations of Violet liqueur, vanilla vodka, lychee, elderflower, lemon and English sparkling wine.

Whilst the Jack the Ripper (Mediterranean herbs vodka, beetroot juice, tomato, lemon, Worcester sauce, Mexican sauce), a dark local twist on the Bloody Mary, references Whitechapel’s most famous former visitor.

The dress code is casual elegance. HELIX lunch service is from 12pm – 2.15pm and dinner service is from 6pm – 9pm. The IRIS Bar is open from 11am to 11pm

HELIX Restaurant
Searcys at The Gherkin
30 St Mary Axe, London EC3A 8AP
0330 107 0816
www.searcysatthegherkin.co.uk
@SearcysGherkin

The Coal Shed, One Tower Bridge London, specialises in cooking exceptional quality fish and meat over fire and their new summer menu is packed with delicious dishes to suit everyone’s tastes. Located opposite the iconic Tower of London, the restaurant opened by Razak Helalat at the end of 2017, prides itself on sourcing only the best seasonal, sustainable meat and seafood.

Market fresh oysters are an appetising snack to enjoy with an aperitif before exploring the A La Carte menu further. We loved the delicious Porthilly rock oysters served chilled with shallot vinegar.

The buttery plump specimens prove that The Coal Shed pride themselves in the quality and taste of their excellent seafood dishes.

Fresh and flavourful new starters on the summer menu created by executive chef Dave Mothersill, include; Smoked Old Spot Pork Jowl with Granny Smith Apple, Couth Coast Cured Grey Mullet with Avocado, Lime and Chilli and Beef Carpaccio with Crispy Garlic and Yuzu.

To begin, I had Cornish Monkfish Scampi with Tartare hollandaise. This was an excellent dish showcasing the best of British seafood in an interesting way with the addition of creamy texture from the hollandaise adding a new dimension to accompany the fish than the more traditional tartare accompaniment.

My dining companion had the BBQ Beef Short Rib with Asian inspired flavours from peanut, chilli and spring onion. Although the glaze was a tad too salty, the fork tender texture of the beef rib was lovely.

For mains, dive into Turbot Cooked on the Bone with Jersey Royals, Asparagus, Samphire and Green Sauce, BBQ Lamb with Aubergine, Chilli and Courgettes and Fire Roasted Cauliflower with Broad Bean Hummus and Cashew & Parmesan Cream.

The piece de resistance on the mains menu has to be the Surfboard with its selection of the day’s freshest shellfish fire roasted  to seafood perfection. From tiger prawns and mussels to scallops and crab, seafood lovers will definitely not be disappointed by this veritable feast of flavour!

Come in for a closer look…

The Coal Shed is known for its selection of steaks available in a variety of cuts and weights and perfectly matched with sides like Beef Dripping Chips or a zingy new additions to the summer menu like the Summer Greens with Chilli and Fennel.

The steaks are grilled to perfection allowing the flavours of the high quality meat to shine through. Sadly the sauces can be hit and miss. The Green Peppercorn sauce came out cold and had to be sent back but was swiftly replaced by the kitchen with a much better (and hotter) version.

Accompaniments included a seasonal favourite – Jersey Royals – which are just coming to the end of their season. Alongside the potatoes we had a delicious full-flavoured salad of Baby Gem, Blue Cheese and Bacon which paired well with the meaty flavours of the juicy Sirloin.

To finish your summer feast on a high note, we recommend one of the exquisite dessert creations from head pastry chef Laura Peterson.

For something light and refreshing try the BBQ Nectarine with Mascarpone and Almonds or if you’re in the mood for something more indulgent you’ll love the Sweet Selection for Two offering chocolate coal, fudge, marshmallow, doughnuts, 99 ice cream and macarons to satify the sweetest sweet tooth.

To finish I had the White Chocolate Bar complemented with citrusy yuzu and tangy raspberry balanced the sweetness from the thick white chocolate bar.

My dining companion ended their meal with the Dark Chocolate Artic Roll with Cherries and Pistachios. The delicious flavours of the iced dessert pair well with the fresh and dried cherries and the rich taste of the pistachio.

Alongside the new à la carte menu, The Coal Shed also puts on a full sharing roast on Sundays, complete with seasonal summer side dishes for the whole table to enjoy.

The Coal Shed London offers sensational seafood, wonderful hospitality and a great location in London’s South Bank.

The Coal Shed
Unit 3.1 One Tower Bridge, 4 Crown Square, London, SE1 2SE
www.coalshed-restaurantlondon.co.uk
@thecoalshed

Min Jiang, London’s most authentic Chinese restaurant reflects the significance of food in Chinese culture, Min Jiang has embraced the wide variety of cooking styles and techniques that have been passed down through generations. To showcase the chef’s talents and dedication to the Chinese culture, Min Jiang has continuously crafted dishes that emphasise the fine-dining experience guests receive while eating at the tenth-floor restaurant.

During its 10-year legacy, the restaurant has become synonymous with awards celebrating the talent of Min Jiang’s devoted chefs. Alongside World Cuisine Chef award winner Head Chef Han, the Master Dim Sum Chef and Master Duck Chef have been permanent fixtures of the team creating exceptional culinary masterpieces since Min Jiang opened in 2008.

Available for a limited time and including vibrant colours and delicate creations, Min Jiang’s brand-new anniversary dishes symbolise good fortune and prosperity. The menu includes a Dim Sum platter consisting of Alaskan king crab, Beijing Duck garnished with morrels, truffles served with bun dough and spiced sauce, langoustines delicately poached in Chinese wine and finally a Malibu parfait with compressed pineapple and chocolate hazelnut crumb.

Effortlessly thriving after 10 years, Min Jiang remains at the pinnacle of London’s Chinese culinary scene with bookings taken weeks in advance. Looking forward, Min Jiang is introducing four new limited items to their a la carte menu which highlight the master chefs expertise.Using the finest quality ingredients, the gourmet dishes served in honour of the 10th anniversary and the future of Min Jiang, will be present on the menu throughout August 2018.

Chef Han, Min Jiang’s head chef said: “For 10 years, we have maintained our authenticity by offering traditional Chinese cuisine to our diners, making sure each dish is cooked using Chinese cooking styles and techniques that have been passed down through generations. We can’t wait for our diners to experience our anniversary dishes that have allowed each master chef to deliver their own signature dish to celebrate our 10-year anniversary.”

Amid the red, white and black minimalism of Min Jiang, the chef’s outstanding food presentation, especially when carving the Beijing duck, has positioned the restaurant as a go to destination for culinary lovers. Truly embodying the authenticity of Min Jiang, the focal point of the guest dining experience has been shaped by the restaurant’s world-renowned Beijing Duck. Prepared according to an ancient Chinese recipe over 48 hours by dedicated duck chefs, the dish is glazed with sugar and cooked in a wood-fired oven and made into three delectable dishes.

First the crispy skin is served dipped in fine granulated sugar followed by homemade pancakes with sweet sauce and shredded leek and cucumber or the same with garlic paste with radish and Tientsin cabbage. The next serving is split into four options allowing diners to fully experience the balance of the duck meat: minced duck with lettuce wrap, salted vegetable soup with duck and tofu, fried rice with diced duck or fried noodles with sliced duck.

With some of the best Chinese cuisine in the capital, Min Jiang celebrates its continued legacy over the past decade with a ‘best of’ menu featuring 10 of the restaurant’s most-loved and legendary dishes.

Available for £60, the menu includes Beijing Duck, crispy fried squid, steamed Dim Sum, Min Jiang steamed Xiao long boa with blue swimmer crab meat, tofu with morel mushrooms in black bean sauce, string beans with minced chicken, diced rib eye of beef with black pepper sauce, stir fried baby pak choi and a fresh fruit platter.

To mark the significant 10th anniversary occasion, exemplary Austrian winemaker Lenz Moser has hand-picked three of his signature Chinese wines to complement the selected dishes. At £130pp for groups of six, diners can experience wine pairings of Friendly Gruner Veltiner, Château Changyu Mose XV White Cabernet Ningxia 2016, Château Changyu Mose XV Sauvignon Ningxia 2015 and Château Changyu Moser XV Ninxia 2013.

As we arrived at Min Jiang we were shown to our table with a stunning view over looking Kensington Gardens. It was so nice to sit back and relax and take shade from the summer sun in a beautifully air conditioned room. As we took in our surroundings we were offered a refreshing cocktail and a non-alcoholic wine from the 10th Anniversary menu.

The 10th Anniversary menu starts with a dumpling platter. These wonderful creations are the perfect way to whet the appetite. The dumplings starting from the top going clockwise are the truffle dumpling, lobster dumpling, black pepper duck dumpling and the Alaskan king crab dumpling. The dumplings we soft with great texture. Time had clearly been taken in making them as the crab (shaped as a fish) exploded with fresh flavour with slight sweetness that made you want to go back for more. All dumpling were generously filled and a great way to start the meal ahead.

After our starter we were presented with the anniversary wood-fired Beijing duck. This comes in three stages the first is the skin of the duck assembled with Chinese mushroom fried wanton and truffle. This dish blew us away.

Come in for a closer look…

The second stage is a more traditional way of serving duck but with a twist. You have peking sauce with cress and mushroom

The third presentation of duck is a divisive dish l loved it my dining companion preferred it the other two ways.

For us the next dish was a show stopper. Langoustines in Sichuan Chilli sauce provide the perfect amount of heat spice and succulence. Served with a broth of chilli delight.

How much would you pour on yours? We went crazy and loved every mouthful.

Make sure you save room for dessert with a very special 10 year anniversary inscribed fondant, the Malibu parfait with compressed pineapple, chocolate and hazelnut crumb did not disappoint.

Min Jiang at Royal Garden Hotel
10th Floor, 2 – 24 Kensington High Street, London W8 4PT
020 7361 1988
www.minjiang.co.uk
@minjianglondon

This spring, D&D London announced the appointment of Mini Patel as Chef Patron at Shad Thames’s much-loved Blueprint Café. Patel has made his mark on Blueprint’s menu, with a focus on carefully sourced produce and nostalgic British classics with a playful, contemporary twist. The seasonally changing menu is made up of a selection of small plates, allowing guests to enjoy the full range of Patel’s flavours and share the dishes with fellow diners as they wish.

Through its floor-to-ceiling windows, the restaurant boasts elevated views of the London skyscape that have been enjoyed by London diners since 1992. Contrasting old and new, the river-side vista encompasses the historic grandeur of Tower Bridge through to the modern skyscrapers of Canary Wharf. Along with welcoming Patel to its kitchens, the contemporary and tranquil setting also underwent a light refresh this year.

Patel brings to the restaurant over 22 years’ experience cooking in some of the UK’s most highly-acclaimed establishments, learning from a succession of legendary chefs that include Gordon Ramsay, Marco Pierre White and Angela Hartnett who he worked with whilst at her Michelin starred restaurant in The Connaught. Most recently, Patel held the position of head chef at The Pointer in Brill, overseeing both the restaurant and pub at the Buckinghamshire bolthole. It was under him that the restaurant won the prestigious Catey Award for Menu of the Year in 2016.

Spring dishes appearing on the menu in April when Mini took over as Chef Patron included starters such as Carlingford rock oyster with Jalapeño, sour apple and cucumber in addition to vege-centric dishes like Baked hispi cabbage, mustard, cheddar and crispy Cumbrian ham. Spring mains included the likes of Cornish lamb pie with crispy lamb nuggets, wild garlic pesto and lamb roasting juices whilst desserts featured sweet treats such as Blueprint Café Burnt Cream with Mini’s soon-to-be famous ‘Jammie Dodger’ biscuit.

Mini Patel says of his appointment as Chef Patron: “This is a very exciting new role for me – British culture is the inspiration behind so much of my food and Blueprint Café, as an icon of the London dining scene, couldn’t be a more fitting location for me to explore this inspiration even further.”

Jean-Baptiste Requien, Operations Director of D&D London, says, “This is a true milestone in Blueprint’s history – a favourite on the London landscape for nearly three decades, we believe Mini’s wealth of experience and playful, contemporary British menu can only drive Blueprint forward to new heights.”

Cherry-picking top tastes from around the country, Blueprint Café’s Great British flavour trail sees Chef Patron Mini Patel collaborating on one-off menus showcasing British products and suppliers. With Tanqueray gin and Nyetimber suppers already hailed as a great success. The Small Brew Beer Company and Flying Fish will be the next special suppers to take place on 9th August and 27th September respectively.

The Small Brew Beer Company produce beers between 0.5 and 2.8% ABV and represent an entirely new offering underpinned by great flavour, while cutting out the slow-down often associated with higher strength products. Co-founder James Grundy will join Mini at Blueprint Café on Thursday 23rd August for An Evening of British Beef and Beer, when these innovative beers will be matched to five meat-focused courses, including the Original Small Beer Lager with Short rib croquettes with mustard mayonnaise, and the Small Beer Steam with Grilled sirloin of Hereford beef with lovage, sticky brisket, wild mushrooms and dripping-cooked chips.

On 27th September, Mini’s British odyssey concludes all the way down in Cornwall. The region’s fish and seafood supplier Flying Fish will be visiting the restaurant, to bring a flavour of the coast to the shores of the Thames with their Cornish Fish and Seafood Dinner. Drawing the catch of the day from boats in Looe, Brixham, Newlyn and Plymouth, Flying Fish is devising a menu with Mini to accentuate its sparkling-fresh produce.

To kick things off, we ordered a couple of nibbles to enjoy while perusing the seasonal summer menu. The buttery flavour of Nocellara Olives from Sicily were offset nicely with a kick of heat from the seasoning sprinkled on top whilst the mixed nuts were a pleasant contrast of peanuts, almonds and cashews – perfect to enjoy with an aperitif.

Starters include dishes such as the proudly British selection of Cobble Lane London charcuterie consisting of beef salami, spianate, pepperoni, fennel salami and goat saucisson served with a sweet and sticky fig chutney – just one of the small plates perfect for sharing. The accompanying toast with its tell-tale chargrill marks had a stylish look but slightly unpleasant carbon taste.

Mains include signature dishes like Charred Cauliflower or Jimmy Butler’s Pork Chop – the latter served on a bed of flavoursome Anchovy & Potato Purée and covered in a tasty Gooseberry & Mustard Jam with a hefty topping of Summer Kale greenery. The addition of Mini’s reinvented  “Bit’s & Bob’s” Sauce with gherkin, caper and dehydrated tomato served at the table takes this delicious pork dish to the next level.

A crowd pleasing choice of desserts brings the A La Carte menu to a satisfying close with our favourite being the Warm Chocolate Pudding made with Michel Cluizel Noir de Cacao 72% dark chocolate. Mini’s use of high quality chocolate from one of the finest chocolatiers in the world really shines through and the accompanying elements of raspberry sorbet and fresh raspberries add the perfect fruity balance to the rich chocolate goodness of this dessert.

Mini Patel’s seasonal menus using carefully sourced British ingredients delight the palate of even the most discerning diner and the bright and airy space complemented with its own al fresco terrace creates the ideal riverside location for all occasions, from business lunches and family gatherings to an intimate table for two and get-togethers with friends. Blueprint Café is certainly worth a visit this summer!

Blueprint Café
28 Shad Thames, SE1 2YD
020 7378 7031
www.blueprintcafe.co.uk
@BlueprintCafe

Tasting Sicily Enzo’s Kitchen sees celebrity TV chef, Enzo Oliveri, bringing his traditional Cucina Siciliana showcasing the best of Sicilian culture to the heart of London, and not only in terms of the authentic regional cuisine.

Stunning artisanal decorations from Sicily decorate the space that recount the cultural heritage of the island, such as the Sicilian cart wheel – famous for powering the carts that carried produce, food and wine to our forefathers across the Mediterranean – and a staircase made with tiles from Santo Stefano di Camastra.

Sicilian recipes on the menu include caponata, arancini, parmigiana, anelletti alla palermitana, sfincioni and cannoli and the restaurant kitchen uses SlowFood products from Sicily and recipes described in ‘Inspector Montalbano’.

Enzo says, “Authentic Italian cuisine is regional. I was born on the beautiful island of Sicily and since I was a boy I have had a passion for food. Every family in Sicily has its own recipes for making special dishes. In our restaurant we follow our ancient cookery traditions that we have grown up with”.

Favourites on the Enzo’s Kitchen menu include pasta with Bronte pistachio pesto and Busiate with fresh Trapanese pesto.

There is also a selection of tempting desserts such as the Sicilian Cannoli with ricotta cheese, semifreddo alle mandorle or the traditional Cassata Siciliana.

We arrived at Tasting Sicily on a hot summer day. The restaurant has space to dine outside and enjoy the rays or for those wanting somewhere cooler to dine Enzo’s restaurant offers a calming space to take escape from the heat of the day.

We decided to make the most of the cicchetti experience and embrace the Sicilian way of sharing dishes. We started with Calamari “Vucciria” – the deep fried squid had a light and crispy batter with the squid having a mild sweet flavour and a soft wholesome texture.

We also stuck with the seafood theme and also tried the Carpaccio di polpo maiolino. This consisted of a bed of salad with salmoriglio olive oil marinade dressing and of course Octopus from the shores of Sicily. The texture of the octopus was soft and had been cooked using Enzo’s special technique. Boil for 45 minutes then rest for 45 minutes then lightly grill. It is always interesting how chefs have different ways of cooking their octopus but this technique brings a dish to the table that is heads and shoulders above many rivals.

After a short break we went on to sample the pasta & risotto menu. We chose Enzo’s signature dish Casarecce con guanciale di suino nero dei Nebrodi e pistacchio di Bronte. This consisted of ribbon pasta with Nebrodi cured black pig cheeks and Bronte pistachio pesto. What a delightful surprise this dish was and one that you will not find anywhere else in London. The pasta was al dente and the pesto with the pig cheek brought a moreish element to this dish. One of the best pasta dishes we have tried at SLOAN! and a dish worth searching out.

The Risotto al nero di seppie consists of Enzo’s black ink sauce with cuttlefish and a touch of chilli. The rice again was al dente cooked perfectly allowing the different texture of soft fish and firm risotto to work in harmony. The dish also had a tomato element in the sauce which lightened the strong flavours of the cuttlefish.

We then moved onto our secondi course. We tried a trio of Sicilian mains.

The Melenzane n’panta is a basic dish of fried aubergines coated in egg & breadcrumbs. The aubergine was packed with flavour though the texture was firmer than some would like.

We also tried the Tonno in cipollata, which is Sicilian marinated tuna steak with red onion in sweet and sour sauce. The tuna was cooked carefully and the contrasting flavours of the sweet and sour onions worked well together with the flavour of the fish.

A lovely surprise and the final of the trio was the Gamberoni rossi di Mazara. These prawns are very special. The Rosso di Mazara is the only red prawn in the world to be certified as bisulphate-free and to have been awarded Friend of the Sea certification. The prawns are caught and frozen straight away to lock in the fresh flavour. The heads of the prawns were testament to this and are a real delicacy. The Prawns are lightly cooked (although they can be eaten raw) and the fresh flavour of the sea combined with the sweetness of the prawn is something that will have you coming back for more.

To finish our culinary journey we tried a small selection of Dolci traditional Sicilian desserts. The Delizio al pistacchio di Bronte is a must for any coffee lover. It combines Bronte pistachio with a light coffee flavoured sponge.

The Cannolini Siciliani is a must for anyone with a sweet tooth. The tube-shaped shell of crunchy pastry dough is filled with a sweet creamy ricotta cheese. The pistachio crust also adds to the crunchy texture. A great end to a superb Sicilian adventure.

Tasting Sicily Enzo’s Kitchen is a 3-minute walk from Piccadilly Circus Tube Station and Leicester Square.

Tasting Sicily Enzo’s Kitchen
38 Panton St, London SW1Y 4EA
www.tastingsicily.restaurant
@TASTINSICILYUK

Located atop the iconic Oxford Street luxury department store, Selfridges’ rooftop has a long-held reputation for attracting some of the most exciting rooftop concepts in London. Now this sky-high hideaway has reopened in partnership with the hugely successful independent Italian restaurant brand, San Carlo, and the result looks set to be one of the season’s most talked about launches.

Opened on 27th April, alto by San Carlo brings an Italian elegance to the West End. As guests step out of the dedicated express lift, they will find themselves walking into a secret Italian garden high above the hustle and bustle of one of London’s busiest thoroughfares.

Greeted by a floral installation studded with Italian chinotto fruit, they can continue their journey via an evergreen walkway before arriving at an ultra-stylish and beautifully landscaped space. Here in this roof-top garden, complete with verdant overhead foliage and citrus trees, customers of alto by San Carlo can enjoy a day-to-night menu of superb, seasonal Italian fare.

Signature creations include Fillet of seabass cooked in black volcanic salt from Mount Etna; Truffle & pecorino ravioli and Basil & prawn risotto. These are accompanied by classic favourites such as Spaghetti cacio e pepe (Roman-style pasta served with pecorino cheese & black pepper) alongside meat dishes created using Chianina beef from Tuscany and fish grilled in a Josper oven.

alto by San Carlo also offers a fantastic array of fresh shellfish including oysters, baked scallops, lobster, crab and Mediterranean prawns. A seasonal collection complements the main menu with dishes inspired by the Italian seasons, among them Tagliatelle with broad bean, asparagus & black truffle and Lemon sole with baby clams & asparagus.

The final touch is a decadent dolci menu featuring sharing desserts such as the Dolci Cicchetti (a platter of alto’s most popular mini desserts) and the ultimate crowd pleaser, the Coppa Golosa, a giant bowl of chocolate, hazelnut and vanilla gelato topped with crushed Ferrero Rocher and warm Nutella sauce. Created using only the finest seasonal ingredients, sourced from some of Italy’s most celebrated local producers and suppliers, alto’s dishes are complemented by an expertly curated wine list.

Guests can choose to dine in the restaurant, where the retractable roof makes it the perfect destination whatever the weather, or al fresco on the sun terrace. Here an equally charming bar offers a selection of expertly mixed cocktails along with wines, champagnes, beers and soft drinks. In addition, the terrace will play host to a number of exciting brand residencies throughout the summer.

We arrived on the outdoor roof terrace which had a lively and buzzing vibe. The waiter showed us to our table which overlooked the London skyline and set the scene for what was to follow. To whet our appetites we tried some world famous Colchester rock oysters. These are renowned for being truly free range and the flavour shows! The oysters were meaty in texture and had sweet creamy taste. The freshness of the oysters stood out and they were a joy to eat.

To start we tried the Fritto Misto. This comprised of fried soft shell crab, prawns and calamari with tarragon garlic mayonnaise and Calabrian chilli dips. The batter was light and crispy and seafood was soft and flavourful. The dips paired well with the dish with either a subtle or spicy option available.

The Croquettes were larger than we were expecting and had a ham and taleggio cheese filling with an N’duja dip to add a bit of spice. The croquettes were quite heavy and the taleggio cheese was intense – a must for cheese lovers.

Look what arrived next! Let’s go in and take a closer look!

The Lobster Ravioli tastes as good as it looks. Each parcel is home made and crammed full of lobster goodness. The tomato sauce is light and flavourful and it is nice to see part of a lobster claw on top. This dish is truly indulgent.

Sticking with the Primi theme we decided to try the Basil Risotto with a roasted prawn. The risotto was al dente and the sweetness of the basil shone though. A delicately tasting dish with great texture.

Being in an Italian restaurant we had to try the pizza. We ordered the Calabrese which is topped with N’duja Calabrian soft and spicy sausage with buffalo mozzarella. The crust of the pizza was light and doughy and the smell was intoxicating. Although small this dish packs a punch!

To finish our journey we thought we would tried something traditional so we ordered the spaghetti carbonara. The dish is bright and welcoming and the bacon combined with the seasoning ensures the dish has strong salt and pepper flavours that might not be to everyones liking.

alto by San Carlo is the fifth Selfridges San Carlo Group restaurant – San Carlo Bottega and Gran Cafe are situated within Selfridges Exchange Square, Manchester and Fumo and Gran Cafe can be found within Selfridges, Birmingham. Offering an all-day lunch and dinner menu, alto by San Carlo is open Monday to Saturday, 11.30am to 11pm and Sunday from 11.30am to 6pm.

alto by San Carlo
Selfridges, Oxford Street, London W1A 1AB
020 7318 3287
www.sancarloalto.co.uk
@alto_selfridges

This August, City favourite Coq d’Argent will turn 20 years old and to celebrate its anniversary will be bringing back some of the restaurant’s original dishes for one week only.

Head Chef Damien Rigollet has dusted off its 1998 menu from the archives and handpicked some French favourites that will feature on the menu from Monday 6th to Friday 10th August.

Much loved dishes back with a vengeance will include the Escargots with garlic and parsley; Salmon and cod terrine; Coq au vin and Caramelised apple tarte tatin – all available at their original prices!

A true institution in the City of London, the spectacular rooftop restaurant first opened its doors in August 1998 and combines beautiful French cuisine and panoramic views of the city. The dishes are prepared using the best, seasonal ingredients alongside an extensive wine list building a loyal army of regulars.

Coq d’Argent is a D&D London restaurant which features outdoor terraces and gardens providing a verdant oasis to city workers and other guests for the last 20 years in the heart of the Square Mile.

Don’t miss this special one week only retro menu in celebration of Coq d’Argent’s incredible milestone. Reservations can be made via coqdargent@danddlondon.com or by calling 020 7395 5000.

Coq d’Argent
No.1 Poultry, London EC2R 8EJ
020 7395 5000
www.coqdargent.co.uk
Twitter: @CoqdArgent1  Instagram: @coqdargent

The Royal Horseguards Hotel is a classic 5 star luxury 282 bedroom hotel, situated on the banks of The Thames river overlooking the iconic London Eye, but what this Papapreneur remembers the most is the special Gin Masterclass that they held where I learned not only about Gins but about the mixers they use.

The Royal Houseguards is a Grade I listed building with stunning architecture modelled on a classic French chateau.

Whether you’re staying in one of the elegantly presented rooms or a fabulous suite offering views across the Southbank’s stunning skyline, you’re sure to have a wonderful stay filled with warm hospitality and happy times.

For the business traveller, the hotel provides a suite of incredible meeting rooms with classic Victorian interiors in each.

Formerly the home and office to the first ‘Chief’ of the Secret Intelligence Service (MI6), Sir Mansfield Cumming, the Royal Horseguards has a fascinating history and connection to Whitehall and according to legend the hotel once had a tunnel leading to the Ministry of Defence that was used during both World Wars.

After a busy day in town, why not sip cocktails in the grand Equus Bar or now the summer months are here, head out onto the secret terrace overlooking the beautiful Whitehall Gardens and down to The Thames.

The Secret Herb Garden at The Terrace is the ideal place to indulge the senses with an array of summer spritzes, and herb-inspired cocktails, as well as delicious tapas and an outdoor pizza oven serving sizzling delights throughout the day and night.

The Royal Horseguards have once again teamed up with premium mixer experts Fever-Tree to develop an extra special G&T menu which guests can garnish with herbs from the garden including fragrant lavender, lovely rosemary and refreshing mint, to create their own combinations of botanical delights.

To complement this wonderful botanical experience, The Royal Horseguards are also offering a series of gin and tonic masterclasses presented by Fever-Tree which runs for a limited time.

The masterclasses costs £25 per person and includes three delicious G&T’s and a selection of tapas. It is hosted by a gin and tonic expert with the focus on classic, versatile and specialist gins including Plymouth, Beefeater and Monkey 47, mixed with Fever-Tree’s range of premium tonics.

We were looking forward to dinner in the plush surroundings of One Twenty One Two restaurant, named after the hotel’s former neighbour, Scotland Yard, famous telephone number 1212. The restaurant serves classic continental dishes, prepared using British-grown artisanal ingredients, with a menu that changes with the seasons.

After some wonderful gins, we decided to dine at One Twenty One Two with Lobster ravioli with lobster bisque. This dish stood out from the start with the use of freshly made pasta and the generously filled parcels of ravioli brimming with tender lobster pairing perfectly with the bisque.

My dining companion had the Seared scallops with chorizo, pea puree and chorizo oil. The scallops were a good size and cooked to perfection they also paired really well with the chorizo and pea which added a nice dimension to a simple but well thought out dish.

For the main event we ordered the English lamb cutlets medium rare, which was presented with red wine, redcurrant jus, braised shallots, confit cherry tomatoes and watercress. The lamb cutlets were generous in size and cooked to my liking.

Seafood risotto was a wonderful combination of flavours and textures with plump mussels and juicy prawns.

The lemon tart was creamy and zingy and the shortcrust pastry had a lovely buttery flavour.

The passion fruit popped to perfection in this “berry” pleasant dish that was a sweet way to finish the evening.

The Royal Horseguards is a classic luxury hotel, offering decadent experiences within surroundings steeped in history.

The Royal Horseguards Hotel
2 Whitehall Ct, Westminster, London, SW1A 2EJ
+44 (0) 207 523 5062
www.guoman.com/en/london/the-royal-horseguards.html
@horseguardsLDN

For the last three decades, the name Chokhi Dhani has been synonymous with the championing of local Indian culture and hospitality at its venues in the brand’s birthplace of Rajasthan. Since it opened earlier this year in the world’s most cosmopolitan food capital, Chokhi Dhani London has been gaining a reputation for bringing totally new and innovative Indian cuisine to London’s fine dining scene – spearheaded by a selection of incredible Rajasthani dishes coupled with its lively atmosphere and exceptional service.

The restaurant is the brainchild of extraordinary young chef, hotelier and entrepreneur Kriti Vaswani who is following in the footsteps of her father, Gul Vaswani, who launched the first Chokhi Dhani venue in Jaipur, Rajasthan in 1990. As well as highlighting dishes from the ancient princely state of Rajasthan, with its widely revered royal cuisine, Chokhi Dhani London features other dishes from across the subcontinent, whose textures and flavours ensure an immersive and multi-sensory experience.

Overseeing this menu is the brilliant Vishnu Natarajan who has spent nearly two decades travelling the world, introducing global audiences to the culinary wonders of the subcontinent. As executive head chef for the acclaimed Carom in Soho, he saw the restaurant win a prestigious Harden’s award. Vishnu also teamed up with Michelin starred chef Atul Kochhar for an event at the World Economic Forum in Davos and was a leading training chef for Taj Group Hotels.

Working alongside Vishnu is Bhagwan Singh, an expert on Rajasthani cuisine who has showcased its intricacies across the globe. Bhagwan was most recently at the award-winning Cinnamon Culture, but his two decades-long career has also seen him work at such acclaimed venues as Woodlands and Mint Leaf.

Boasting not one but a trio of leading talents, the Chokhi Dhani London team also includes senior sous chef Mohammed Naseem Qureshi, latterly of Bombay Bustle in Mayfair and Lotus, and pastry chef Rakesh Sharma who has worked at the acclaimed restaurants of Chutney Mary and Mint Leaf. Jumbo Jhinga Balchao is a delicious starter plate of tiger prawns in the shell coated in Goan spices and cooked on the tandoor grill.

The formidable group of talented chefs have created an all-encompassing offering, with a street food concept on the ground floor, where the chilled mood counter balances the more regal ambience upstairs where the focus is on aristocratic luxury at its most seductive. To begin, I chose the Prawn Kempu Bezule – a dish of fragant king prawns flavoured with Mangalorean chillies, ginger, curry leaves and coconut. A signature dish on the menu is Paneer Palak – spinach in three styles with pan-fried paneer, parmesan & cumin crisp.

Main dishes include a host of curries such as Safeed Maas – slow braised succulent boneless lamb in a yoghurt sauce with cardamom & cashew nuts. This mild dish is perfect served with a warm buttery naan bread. Another favourite is Oudhi Murgh Makhan – similar to Butter Chicken yet much more delicious!

Highly recommended is the Thali – a signature dish of the restaurant which showcases the complex and interesting flavours and textures of authentic Rajastani cuisine from traditional breads and vegetable dishes to tasty curries and accompaniments. Also recommended is the Telangana Chappa Koora – a hot and tangy Monk fish curry that looks as good as it tastes.

Desserts all look equally tempting so if you can’t choose why not have them all with the Baad Mein Medley – the chef’s selection of signature sweet treats in miniature which includes Panna Cotta, Gulab Jamun, Kulfi and Rose Crème Brûlée. If that’s a little too much for your diminishing hunger, the Desi Mithai is a sweet sensation of Gulab Jamun served with Kulfi.

Chokhi Dhani London also celebrates local culture through its stunning interiors showcasing a collection of bespoke artworks handmade by some of India’s most respected artisans. Standing tall amongst these unique creations is the awe-inspiring life-size bronze elephant installed by the entrance of the restaurant. Measuring over 14 feet in height, five feet in width and 11 feet in length, this two-ton sculpture has been handcrafted by Vivek K Agrawal, the curator, artist and mentor of the Indian Sculpture and Art Company, whose breath-taking designs have found their way into collections around the globe.

Other striking works created exclusively for Chokhi Dhani London include a marble depiction of harem life by Arjun Prajapati, an internationally acclaimed name in the art of sculpture and stone craft. Credited with bringing traditional Rajasthani style to an international audience, his work has been recognised by dignitaries such as Bill Clinton and Prince Charles amongst many others. The mezzanine level of Chokhi Dhani London meanwhile is home to an equally arresting piece dedicated to the Hindu festival of Teej.

Chokhi Dhani London is already well on the way to achieving its owner’s aspirations to serve not merely Indian food but culinary artistry that both pleases the taste buds and touches the soul. This new Indian restaurant is guaranteed to change the way you look at Indian food like never before.

Chokhi Dhani London
2 Riverlight Quay, Nine Elms Lane, London SW11 8AW
020 3795 9000
www.chokhidhani.co.uk
@chokhidhanildn

Bryn Williams at Somerset House, already well-loved on the London restaurant scene thanks to its modern British dining experience championing the very best seasonal produce with fruit and vegetables taking centre stage, has now launched an all-new weekend brunch menu to offer even more opportunities to enjoy the acclaimed Welsh chef’s veg-centric dishes in the iconic surroundings of London’s majestic Somerset House.

Bryn says that he is a firm believer that a piece of fruit or veg should be treated with the same amount of care and respect as a cut of meat or fillet of fish – if not more. This philosophy is clear throughout his menus including the new weekend brunch menu where highlights include Poached Burford Brown Eggs with semolina muffins, smoked rosemary hollandaise and a choice of smoked salmon, pancetta and nduja, or avocado and chilli.

There is also a selection of pancakes and waffles on offer, all of which still incorporate the essential fruit and veg star ingredients which the restaurant has become known for like Banana Pancake with maple cured bacon and caramelised banana in addition to Pumpkin Pancake with candied walnuts and summer berries.

Located in the South Wing of Somerset House, the restaurant sits opposite Peroni Ambra’s popular takeover of the River Terrace and is therefore easiest to get to from the Waterloo Bridge entrance to Somerset House rather than taking the longer wallk from The Strand. The interior design draws on the history and architecture of the historic building paired with Bryn’s Welsh heritage to create a contemporary setting with subtle sage green walls and comfortable leather banquettes for a laid-back ambience that allows the food to be centre stage rather than the decor.

Looking forward to sampling some of Bryn’s signature veg-centric starters and mains will also feature on the new weekend brunch menu, I took my seat by one of the windows overlooking the River Terrace and perused the menu while sipping a refreshing Seedlip Spice and Ginger Beer. Having ordered some crisp fleshy Gordol Olives to nibble on, the Restaurant Manager also presented me with a bowl of moreish Sea Salt and Pepper Almonds which paired perfectly with my spicy non-alcoholic aperitif.

To start I ordered Wye Valley Asparagus with Brown Butter and Smoked Rosemary. Delighted to see asparagus still on the menu thanks to the later harvest of Welsh produce into July and September, I was further surprised at how well thought out this simple dish was. The distinct savoury flavour of the asparagus is highlighted by the earthy taste of slices of raw mushroom. The brown butter sauce was light yet creamy and a welcome change to traditional hollandaise.

Bryn’s very popular signature dish of Roast cauliflower with golden raisins, capers, soft polenta and salted grapes is conspicuous as one of the three mains on the menu. I moved swiftly on as never one to follow the crowd and decided upon the Grilled Salmon instead with Roast Young Broccoli taking first billing in the veg-centric description on the menu. The salmon is cooked with technical brilliance – a super crispy skin gives way to moist pink flakes of fish that is just cooked through thus retaining the fullest flavour of the salmon.

The deep fried sage with olive tapenade adds an interesting texture to the dish reminiscent of a posh Fish & Chips. The broccoli has been barely cooked without seeing any water – just some steam and then roasted briefly. Perhaps not universally appreciated, I personally enjoyed the firm texture and fresh taste of the broccoli and can see why Bryn chooses to cook vegetables in this way, especially young slim stems like the broccoli and asparagus.

Desserts all look very tempting but I follow the recommendation of my host and go for the Lavender meringue with lemon posset and lavender & blueberry ice-cream. I quickly see why this is a signature dessert. The crumbly delicate scented meringue is the perfect foil to the cool richness of the ice cream and smooth creaminess of the posset. A wonderful marriage of complementary flavours and textures highlighted by a scattering of fresh chopped blueberries.

Bryn Williams at Somerset House is the perfect weekend destination for brunch-goers exploring London and looking for a delicious and seasonal meal to set them on their way. The new weekend brunch menu is served Saturday to Sunday from 10am – 4pm, along with a Sunday Roast available Sunday 12 – 4pm.

Bryn Williams at Somerset House
Somerset House, Strand, London, WC2R 1LA
0207 845 4646
bryn-somersethouse.co.uk
@bwsomersethouse

The San Carlo Group is one of the UK’s most dynamic hospitality brands with 21 restaurants across the UK, the Middle East and Thailand. They have now launched an eponymous fine dining restaurant in one of London’s most stylish neighbourhoods with one of Italy’s most celebrated Michelin-starred chefs at the helm.

Chef Alberico Penati heads up the kitchen at San Carlo London on Regent Street in St James’s as the next stage in an illustrious career which has seen him delight diners at some of the most renowned establishments on the planet, among them Ristorante Carpaccio, the first Italian restaurant in France to win a Michelin star; Harry’s Bar at Annabel’s; Alberico at Aspinalls and private members’ club, 5 Hertford Street, in Mayfair.

With its impressive surroundings and stunning decor, San Carlo London’s two intimate spaces feature interiors that have been months in design and creation with specially commissioned master craftsmen using some of the finest materials to be seen on the London restaurant scene.

Honed Arabescato marble has been cut from specially selected blocks and steamed beech has been given a high gloss lacquered finish which is more usually found on board superyachts. Rare stones such as brown Collemandina marble and Crema Marfil, one of the most highly valued marbles in the world, have been combined to create a truly stunning floor.

The design team has also incorporated over 600 brass rosettes, handmade by one of the UK’s most sought-after artisan metal workers. Such attention to detail carries through to the bespoke furniture created in Italy and fabrics and wall coverings by Christian Lacroix, together with some of Italy’s finest leather suppliers.

Using only the finest Italian produce, be it veal from Tuscany, beef from Piemonte or tomatoes from Sicily, Alberico’s new summer menus include seasonal choices served alongside classic regional dishes. We couldn’t wait to sample what San Carlo London had to offer.

After a warm welcome from the Restaurant Manager and his Front-of-House team, we took our seats at a table by the window overlooking Regent Street and San Carlo’s impressive window display of fresh fish, seafood and other produce including an impressive wheel of Parmigano Reggiano and garlands of dried chilli peppers. An aperitivo was definitely in order as we perused the menu – the classic Aperol Spritz and an inventive non-alcoholic concoction for my dining companion whisked up by the bartender.

A basket of various breads was served with the finest Italian olive oil for dipping and a moreish seafood paste that was heads and shoulders above ubiquitous butter.

For the Antipasti course, we ordered the Gran Fritto di Pesce e Crostacei con Zucchine to share between two. This usually main course dish of tasty morsels of mixed fried fish and shellfish including delicate tentacles of tender baby calamari is served with a heap of moreish zucchine fritte – salted shredded courgette also fried in a coating of light crispy batter just like the fish. The mouthwatering flavours kept us both coming back for more.

We also couldn’t resist one of the Crudi dishes – Carpaccio Di Branzino Con Salmoriglio Siciliano was a mouthwatering plate of melt-in-the-mouth Seabass Carpaccio dressed with fennel seeds, olives, capers, lemon zest and herb oil – the Sicilian dish was an explosion of flavour on the taste buds with the each ingredient of the Salmoriglio sauce in harmony with the rest yet each one discernable in their own right on the palate. You must try it!

Moving on to the Primi course, I chose Linguine Cav. Cocco Classiche alle Vongole. Said to be the best and most traditional Italian artisanal pasta available, Cav. Giuseppe Cocco pasta features heavily on the menu. This classic linguine dish made with large juicy black clams  was a sheer delight with seriously al dente texture to the pasta – just the way I like it!

My dining companion was also drawn to another Cav. Giuseppe Cocco pasta dish (naturally!). The Paccheri con Gamberi e Zucchine al Coccio is a well-known regional dish using the broad shapes of paccheri pasta enrobed in a fresh-tasting sauce dotted with plump king prawns and crisp slices of courgette.  Legend has it that the paccheri shape was invented as a way for Italian farmers to smuggle garlic cloves into Austria when the Prussian governments banned trade in Italian garlic. My friend certainly didn’t have to smuggle any forkfuls of this dish to fool his appetite!

It was then time for the Secondi course in true Italian dining style. I ordered one of the lighter dishes from the Pesci e Crostacei menu – Capesante su Asparagi alla Parmigiana – Three plump king scallops beautifully seared and served alongside tender stems of asparagus  with shavings of the finest parmesan. The flavours and textures of this scallop dish took a restaurant classic to the next level.

Being a fan of Venetian cuisine, my dining companion was recommended to try one of San Carlo’s classic dishes from the region – Fegato Di Vitello Alla Veneziana Con Polenta. Thinly sliced strips of delicately cooked calves liver are served with sauteed onion, parsley and a thick slice of grilled polenta with the unmistakable flavour of parmesan tantalising the taste buds. Again, the technical brilliance of the chef’s cooking methods together with the authentic Italian flavours on the palate, took this liver and onions dish to new heights never seen on the British dining table of our childhood!

Neither of us have a sweet tooth but for those who can’t resist ending their meal with something special from the Dolci menu, there is a selection of regional Italian desserts and ice cream all made by San Carlo London’s master patissier from Venetian style Tiramisu and Neapolitan Baba with Limoncello to Sicilian Citrus Sorbet and Tutto Pistacchio – a pistachio sponge cake served with pistachio ice cream and pistachio sauce that really is literally “All Pistachio”!

As one of the world’s most celebrated Italian chefs, Alberico Penati has brought his culinary excellence to San Carlo London delivering authentic Italian flavours across a delightful summer menu of regional and seasonal dishes with the gastronomic flair we’ve come to expect from the San Carlo Group. The new St James’s restaurant is a welcome addition to the San Carlo stable and one we will definitely be coming back to very soon.

San Carlo London
2 Regent Street, St. James’s, London SW1Y 4LR
sancarlo.co.uk/restaurants/san-carlo-london/
020 3778 0768
@sancarlo_group

In celebration of the start of summer, this May saw the launch of the Tanqueray No. TEN Tea Garden at Yauatcha City – one of SLOAN! Magazine’s favourite restaurants in London.

Sharing a passion for flavour, the finest ingredients and innovation, the fresh citrus botanicals in Tanqueray No. TEN make it the perfect gin accompaniment to infuse with Yauatcha’s signature teas, creating a unique outdoor drinking and dining experience at the Broadgate Circle dim sum teahouse.

Taking inspiration from a Chinese tea garden, Yauatcha and Tanqueray No. TEN have transformed the East terrace of Yauatcha City into a lush floral garden surrounded by a canopy of green and vibrant foliage.

Natural light filters through the installation to create patterns of dappled sunlight and shadows and at night, red lanterns and glowing candles light up the canopy to create an atmospheric al fresco bar.

Hakkasan Group Head of Bar, Eder Neto and World Class bartender Ali Reynolds, have created a bespoke cocktail menu of Tanqueray No. TEN Gin and Teas exclusive to Yauatcha City.

The gin is flavoured in a unique way, using a modern technique to infuse it with a selection of Yauatcha signature teas, which complement the grapefruit botanicals in Tanqueray No. TEN.

Signature cocktails include Tanqueray No. TEN Gin and Jasmine tea, served with Fever-Tree naturally light tonic garnished with lemongrass and Tanqueray No. TEN Gin and Classical Beauty blue tea, served with Fever-Tree naturally light aromatic tonic garnished with strawberries, priced £12.

Yauatcha City and Tanqueray No. TEN have launched a series of gin and tea infusion masterclasses hosted by Hakkasan Group Head of Bar, Eder Neto. Guests will learn how to infuse Tanqueray No. TEN gin with varying tea flavours.

The classes will be held once a month for the duration of the collaboration and will include lunch on the terrace. The next Tanqueray No. TEN gin and tea masterclass will be held on 23rd June followed by another one on 14th July. The masterclass is priced at £60 per person including lunch.

Yauatcha City provides a unique dining experience, offering all-day grazing on authentic dim sum with a contemporary influence.

The renowned menu includes a wide selection of dim sum and a list of over 24 types of tea.

The design of the Chinese dim sum teahouse by Christian Liagre offers full view of the kitchens allowing passers-by to witness the preparation of the expertly made dishes.

The new spring menu of dim sum and snacks is also available to enjoy outside in the beautiful garden terrace of Yauatcha City.

New additions include Crispy duck roll, Morel mushroom roll and salt and pepper anchovy, while Yauatcha’s signature venison puff is not to be missed.

Launched in heart of Soho in 2004, Yauatcha gained immediate critical acclaim and received its Michelin star within a year of opening which it continues to maintain.

Following the success of Yauatcha Soho, Yauatcha City opened in May 2015. Yauatcha is a part of Hakkasan Group, which has pioneered Chinese fine-dining globally through its Michelin-starred Cantonese restaurants Hakkasan Hanway Place and Hakkasan Mayfair.

Yauatcha also has restaurants in Mumbai, Bengaluru, Kolkata, Houston and Waikiki, and will be opening in Saudi Arabia in 2018.

Upon arrival at Yauatcha City, we were given a table overlooking the hustle and bustle of Broadgate Circle creating the kind of atmosphere you can only find in the heart of the City. To start our journey we choose some cocktails – Earth Asian made with Mount Gay black barrel rum  and a Popcorn Old Fashioned made with Monkey Shoulder. We also had some steamed dumplings to whet our appetite.

We chose the Seafood Black Truffle Dumpling which had a perfect balance of seafood with a distinct taste of truffle that made its presence felt on the palate but was not overpowering.

The Lobster Dumpling with Tobiko caviar with ginger and shallot was a joy to eat. The freshness and meatiness of the lobster was mouthwatering and worked well with the ginger and shallot. The taste of the caviar added another dimension to the dumpling. True to Yauchata’s reputation for delectable dim sum this is one of the tastiest dumplings on the menu.

We also tried an old favourite of ours – Spicy Soft Shell Crab with almond. This dish did not disappoint with the crunchy texture of the almonds combined with chilli heat leading the way to the softer more subtle taste of the crab.

The Szechuan Dumpling contained enough heat to awaken the taste buds and the dumpling was cooked to perfection with a beautiful texture that adding a comforting richness with every bite.

Yauatcha takes moreish bar snacks to the next level and we delighted to be invited to try the Small Eats on the new Tanqueray Tea Garden Menu. The Golden Truffle Croquettes melted in the mouth and paired well with a sweet and sour sauce for added complexity. We highly recommend the Berkshire Pork Belly Mantou. The salt and pepper anchovy also caught my eye and it will definitely be something we’ll order next time.

For the main event we tried a selection of dishes including Stir-fry Pepper Chilli Seafood served with asparagus. This generous dish tantalised the taste buds with a mixture of earthy asparagus flavours complimented by the sweet taste of the seafood.

Another delicious dish to note is the Prawn and Bean Curd Cheung Fun. This is one of Yauachata’s most popular dishes and for good reason. The dish is a good portion and the crunchy bean curd contrasts with the soft texture of the prawn and lightly salted sauce. This dish will have you coming back for more and is highly recommended.

We also tried the Truffle Pork Belly Rib. This dish is a must for truffle lovers. The belly rib is a generous size and is cooked to tender perfection. The meat just falls apart and the juice of the mushrooms adds an extra burst of flavour.

We couldn’t resist but pick up a few macarons on the way out. These freshly made heavenly treats come in many different flavours and a rainbow of colours that perfectly suit the summertime vibe thanks to the new Tanqueray Tea Garden and the renowned dim sum menu at Yauatcha City.

Yauatcha City
Broadgate Circle London EC2M 2QS
www.yauatcha.com
@YauatchaCity
#GinAndTea #TanquerayNoTEN