Blooming Brilliance Pop-Up Bar Creates New Summer Sanctuary In Knightsbridge…

Posted on June 15, 2015 by Corinne Tuddenham-Finn

BLOOMING BRILLIANCE POP-UP BAR CREATES NEW SUMMER SANCTUARY AT THE RIB ROOM BAR & RESTAURANT

• OPEN DAILY FROM 4PM, 8 JUNE-2 AUGUST
• LAUNCH OF SEVENTEEN BOTANICAL-INSPIRED COCKTAILS & SEASONAL LIGHT CUISINE
• EXCLUSIVE TASTING & SHOWCASE EVENINGS IN JUNE

On 8 June 2015, The Rib Room Bar & Restaurant at Jumeirah Carlton Tower in the heart of London’s Knightsbridge unveiled Blooming Brilliance, its first pop-up seasonal bar, offering an enchanting escape from the heat of summer in the city with a series of innovative botanical cocktails and exclusive tasting evenings.

Creating a direct connection with the manicured splendour of Cadogan Place Gardens, guests will experience a floral journey from the moment they arrive outside the hotel, through the lobby into the restaurant and bar itself. The decoration reflects a summer theme with imaginative planting of botanical herbs, vibrant flowers and citrus shrubs that add an intoxicating fragrance.

Guests may also enjoy sipping al fresco in The Rib Room’s outdoor terrace.

As part of this seasonal spectacle, Saverio Vicari, the Rib Room’s Head Mixologist has devised a specially crafted menu offering seventeen cocktails with a botanical twist.

The menu will incorporate classic English favourites, plus some contemporary concoctions featuring summer staples of Bombay Sapphire Gin and Grey Goose vodka, with some refreshing non-alcoholic choices as an option.

Just some of the botanical cocktails to launch will include; the thirst-quenching Jack and Shrub – a horticultural concoction of Gentleman Jack Bourbon, Amaro Lucano and strawberry shrub with dashes of lemon juice and Peychaud bitters, sweetened with sugar and served in a copper mug decorated with mint and strawberry.

Inspired by the fragrant herb, the Basil Sour is a heady mix of Beluga vodka, lemon juice and ginger syrup complemented with a teaspoon of basil olive oil. Lavender Cutie offers a non-alcoholic summer bouquet of blueberry purée mixed with equal measures of lavender syrup and lemon juice, topped up with soda water and garnished with blueberry on a stick of lavender.

For the cocktail aficionado, Blooming Brilliance will host a series of showcase evenings including; a Sipsmith Gin experience on the 18th June, Cocktail Creations on the 25th June, and on the 2nd July a summer botanical food demonstration for £30.00 per person.

Michele Caggianese, Manager of The Rib Room Bar & Restaurant said: “Blooming Brilliance creates a casual ambience for enjoying carefree summer evenings in the heart of Knightsbridge – whatever the Great British weather. Our imaginative drinks menu, savoury treats and experiences promise to refresh and reinvigorate, and restore seasonal bloom.”

Blooming Brilliance at The Rib Room Bar & Restaurant opens daily from 4pm, 8 June to 2 August. Visit theribroom.co.uk or call 020 7858 7250.

About The Rib Room Bar & Restaurant…
The Rib Room Bar & Restaurant is located on the ground floor of Jumeirah Carlton Tower, in the heart of London’s Knightsbridge. Awarded three AA Rosettes for culinary and service excellence, The Rib Room Bar is an intimate destination for drinks and bar cuisine, bringing together expert mixologists and contemporary design to evoke a chic ambience of indulgence. Located on the corner of Sloane Street and Cadogan Gardens, The Rib Room Bar serves a superb selection of world wines and cocktails – including Cocktail of the Month, and premium gins and bespoke bitters. The al fresco terrace offers a cocktail menu and a cigar menu. See: theribroom.co.uk

About Jumeirah Carlton Tower…

A beacon of British style and sophistication, Jumeirah Carlton Tower is a renowned five star hotel in London, located in the heart of the city’s central area.

Located on Sloane Street, the hub of Knightsbridge, this luxury hotel is one of the best hotels in London and boasts 216 guest rooms including 58 suites. These include the exclusive Royal Suite, offering superb views of the London skyline and spacious Executive Suites, ideal for business travellers.

Home to one of London’s most exclusive health clubs, The Peak Health Club and Spa, you can enjoy a relaxing spa treatment or invigorating workout in the gym. Combined with award-winning restaurants and elegant bars, Jumeirah Carlton Tower is the ideal destination for your next London city break.

Key attractions close to Jumeirah Carlton Tower include Hyde Park, and the city’s finest luxury shopping at Sloane Street’s boutiques and Harrods and Harvey Nichols are within easy walking distance.

See: https://www.jumeirah.com/en/hotels-resorts/london/jumeirah-carlton-tower

There’s Something Fishy About Our Lives… Leading Experts Detail New Research and Science Concerning Brain Health

Posted on June 14, 2015 by Corinne Tuddenham-Finn

On Thursday 11th June, The Ivy played host to a presentation by three leading experts who detailed new research and science concerning brain health from cradle to grave,

including the importance and benefits of omega fatty acids.

Professor Michael Crawford, a director of the Institute of Brain Chemistry and Human Nutrition gave a brief synopsis of what makes our brains ‘tick’, outlining latest brain health research including how omega fatty acids support optimal cognitive function. Thirty years ago, he predicted dangers if long-chain DHA and EPA omega-3 dietary intakes were not increased, a prediction in danger of coming true as rates of depression, schizophrenia, Alzheimer’s and other cognitive disorders spiral in the western world… he opened with a grave and eye-opening statement:

“We are facing the most serious crisis ever in terms of future sustainability of homosapiens… it has now been vindicated as brain disorders have overtaken all other burdens of ill health. In the UK, the cost was assessed at £77 billion for 2007. A recent update by the Department of Health came out at £105 billion. This cost is greater than heart disease and cancer combined.

Moreover, the greatest rise is amongst children…”

So… why the rhino?

It’s been a common misconception that fish and seafood provide the highest content of protein, that’s why we eat it… right? Wrong! Protein is readily obtainable and the cow, horse and rhinoceros all gain their optimum intake from grass. Human developmental biology is all about brain growth and the human brain is approximately 60% fat, but, In fact, human milk contains the least amount of protein compared to any other large mammal. There is abundant evidence in animals and humans on the need for DHA for the brain, but fish and sea foods are not necessarily of major value for protein but are for their essential fats and trace elements needed for good brain development and health.

The brain evolved in the sea 500-600 million years ago using marine fats and trace elements. It still uses the same today, so addressing this issue is the greatest challenge we face as humans. It’s commonly noted that a well-managed diet containing effective levels of omega-3 helps parents and professionals manage conditions like dyslexia, attention-deficit hyperactivity disorder (ADHD), dyspraxia and autism spectrum disorders.

Award winning dietitian Dr Carrie Ruxton examined omega intakes in the modern day diet and benefits of omega-3, whatever our age. She outlined that, in dietary terms, things began to go wrong when we made the shift from hunter-gatherer to farming, around 10,000 years ago. The fossil record shows that as our intake of omega-3 began to tail off, our brains began to shrink, with the average male brain dwindling from 1,500 cubic centimetres to 1,350 cubic centimetres.

Dr Ruxton went on to explain the ‘fabulous’ fats and ones which are less than fantastic for brain health and function.

Omega-3 is an umbrella term typically used to describe polyunsaturated fatty acids, such as DHA (Docosahexaenoic Acid), EPA (Eicosapentaenoic Acid) and ALA (alpha-linolenic Acid). DHA and EPA can be made in the body from ALA, but the process is slow and inefficient, so regular dietary consumption is vital to ensure we get enough.

EPA is found in oily fish and plays a key role in signalling between brain cells, both anti-inflammatory and neuroprotective. Studies have shown low blood levels in patients with depression, schizophrenia and Alzheimer’s.

DHA is another omega-3 marine oil which provides the building blocks of the brain, nervous system and eyes, it makes up 40% of the polyunsaturated fatty acids (PUFAs) in the brain and 60% of those found in the retina. A diet high in DHA is associated with improved learning ability, but a deficiency is linked to poor cognitive performance, Alzheimer’s disease, depression, aggression, stress and ADHD.

ALA is a vegetarian source of omega-3 which is most commonly found in flaxseeds. Our body converts it into EPA, which in turn is converted into DHA.

Omega-6 includes 11 polyunsaturated fatty acids which are found in nuts, seeds, vegetable oils and animal fats.

The long and the short of it… it’s all about getting the balance right!

But why are we so out of balance?

When we examine the diet up to the Victorian era, the ratio of omega-6 to omega-3 was 1:1, but an upsurge in intensive production of land-based foods since World War II is exacerbating the decline in DHA intakes which began 10,000 years ago when Paleolithic hunter-gatherers starting farming. Now, our diet is so wildly out of step with our evolutionary age, this ratio could be as high as 50:1! And it cannot be ignored that it’s no accident that this shift has coincided with a surge in cognitive conditions across the ages.

During World War II, oily fish, such as herrings, were off-ration and housewives became creative in their recipes, incorporating this oily fish into the household’s diet at least once a week. Taking a leaf out of granny’s book and bringing this nutritious food back into our day-to-day menu may take the brakes off the detrimental effects of some of the processes triggered in the brain by high-fat diets.

When questioned, the average respondent will cite tinned tuna as an oily fish, commonly teamed up with pasta for what is considered a meal high in omega-3, but in fact, tinned tuna is LOW in omega-3, due to being canned in brine or vegetable oil!

Another myth is that pregnant and breastfeeding women should avoid all oily fish, but in order to ensure adequate levels of omega-3, expectant mothers should be eating at least one portion a week. It’s quite staggering that one UK study of 9,000 families found women with the lowest consumption of omega-3 from oily fish had children with lower IQs by the age of three. By the time they were teens, they were twice as likely to struggle with social interactions and have trouble making friends – ‘These children may be on a developmental trajectory towards life-long disruptive and poorly-socialised behaviour as they grow up” Dr Joseph Hibbeln.

Parenting coach Lorraine Thomas provided expert advice on behaviour management in children and teenagers.

Quite reassuringly, Lorraine opened her presentation by informing the invited guests that “…tantrums indicate you and your child are developing normally, but understanding what causes them helps you manage them well.”

She outlined that working mums spend between 1 and 2 hours a day worrying, 9 out of 10 parents throw tantrums on a regular basis and 8 out of 10 act their children’s age at least once a week!

With the key trigger times being the evening routine and sleep, mealtimes and homework, Lorraine commented that, as a parent, we are our child’s most powerful role model and when you look after yourself, you are looking after your children – you are the family ‘engine room’ and great habits are caught not taught. The greatest impacts on a child’s behaviour and attitude are following a healthy diet, exercise, sleep, fun and love.

Frantic parents have frantic children and well-balanced parents have well-balanced children, so it’s important to develop good routines and a healthy attitude.

Lorraine’s key pieces of advice:

* set your parent ‘Tom-Tom’ and create a schedule, involve your child in some of the choices

* you can’t be 100% parent all of the time, but you can some of the time

* engage all your senses and ‘tune in’ to what makes them behave in a challenging way

* eat with them whenever you can

* every day is an opportunity to make a difference in our children’s lives

Equazen has spent many years of scientific investment to develop and create the Equazen range as we know it today, a unique formulation of both omega-3 and omega-6, meeting the specific needs of different life stages.

Equazen Mumomega is ideal for during and after pregnancy, The specific blend of omega-3 EPA and DHA, together with omega-6 GLA ensures a synergistic and balance formulation to meet baby’s individual needs.

Equazen Baby provides a balanced blend of omega-3 and omega-6 to support growth and development for babies from 6 months to 3 years.

Equazen Liquid is ideal for children 3 years+ and adults who don’t like swallowing pills and capsules – available in two flavours – vanilla and citrus.

Equazen Chews deliver a specific blend of omega-3 and omega-6 oils in a soft gelatin chew in a strawberry flavour, free from additives such as aspartame, saccharine or hydrogenated oils.

Equazen Capsules offer a combination of omega-3 EPA and DHA together with omega-6 GLA, ensuring a balance formulation to support the body’s individual needs.

Equazen Mind 50+ is a balanced formulation, great for those who find it hard to eat oily fish.

Available from: Boots, Ocado, Holland & Barrett, Tesco, Waitrose, Sainsbury’s, Lloyds Pharmacy, Amazon, independent pharmacies and healthfood stores.

Guests enjoyed a delightful menu consisting of:

Argyll smoked salmon with soda bread and a slice of lemon, roast rump of Cornish lamb, new potatoes and spinach, gooseberry pie with elderflower ice cream and a selection of teas, coffee and petits fours with Framingham Sauvignon Blanc, Marlborough 2014 New Zealand and Château La Grave Singalier Bordeaux Supérieur 2012 France

L to R: Dr Carrie Ruxton, Anita Clarke (Equazen), Corinne Tuddenham-Trett and Lorraine Thomas

Professor Michael Crawford…

Professor Crawford has been the Director of the Institute of Brain Chemistry and Human Nutrition since 1990. Having worked in the East-end of London on maternal nutrition and health with Newham, the Homerton and Queen Elizabeth Hospital for Children, he is now at Reproductive Physiology at the Chelsea and Westminster Hospital Campus of Imperial College, London. His special interest is in the role that lipids and essential fatty acids play interacting with the cellular signalling systems, i.e. the key interaction between nutrition affecting membrane lipids and gene expression.

He has published over 300 peer reviewed papers and 3 books. Amongst his several honours and prizes, he was elected by his peers to the Hall of Fame at the Royal Society of Medicine in 2010. In 2015 he was awarded the Chevreul Medal for his research on DHA identification as a major determinant of brain growth and plausible evolution of the human brain. He collaborates in research internationally and is much in demand as a lecturer worldwide.

In 1972, Professor Crawford published ‘What We Eat Today’ – available from http://www.amazon.com/What-eat-today-Michael-Crawford/dp/0854353607

– See more at: http://www.ifbb.org.uk/professor-michael-crawford#sthash.F9u1oYRZ.dpuf

Dr Carrie Ruxton…

With a PhD in Child Nutrition and over 100 published articles on diet and health, Carrie has a strong grounding in nutrition science. Yet she combines this with an understanding of the food industry and its important role in the nation’s diet. As well as helping companies to develop healthy, innovative food and beverage products, Carrie regularly appears in magazines and newspapers, and has a number of radio and TV credits (Channel Four news, BBC Three’s ‘Honey We’re Killing the Kids’, Radio Scotland, Five Live, BBC Belfast). Carrie has worked with a wide range of organisations including the NHS , Food Standards Agency, major food companies, ingredient manufacturers, the European Commission, PR agencies and national newspapers. Carrie’s expertise in communicating clear, evidence-based nutrition and diet messages has involved her in many different projects all over the world.

http://www.nutrition-communications.co.uk/

Lorraine Thomas…

Lorraine Thomas is the Chief Executive of The Parent Coaching Academy. She is the author of The 7-Day Parent Coach (Vermilion 2005), Get A Life (Hodder Arnold 2006) and her new book, The Mummy Coach (Hamlyn), published in 2010. She is the parent coach for Tesco’s baby & toddler club and healthy living magazine. www.tesco.com/babyclub/

She appears regularly in the national media commenting on parenting issues. Lorraine has over 20 years’ experience working with executives within the corporate, public and voluntary sectors. She has a first-class honours degree in education from Cambridge University and is a qualified teacher. She is accredited with distinction by The Coaching Academy.

http://www.theparentcoachingacademy.com/

The Ivy…

The Ivy restaurant and private room re-opened on Monday, 1 June, designed by Martin Brudnizki Design Studio. “Non-negotiables” such as the harlequin stained glass windows, green leather banquettes, wood, mirrors, great art and kind lighting are all incorporated in a way reminiscent of the past but apt for the 21st century. Note-worthy are the fantastic central dining bar, the new entrance and the sumptuous loos. Chef Gary Lee has created a balanced seasonal menu, still featuring Ivy classics, but accounting for today’s tastes, incorporating more Asian dishes, salads and vegetables, and the advent of a “sea and shells” section. Director Fernando Peire continues to lead a strong and experienced team to deliver the same excellent service for which The Ivy has become well known over the years.

http://www.the-ivy.co.uk/

Images copyright Shane Finn www.visual-devotion.co.uk

Stars Of Film, Music and F1 Take Theatrical Journey Into The Art Of Blending At Monaco’s Ermanno Palais as Johnnie Walker Blue Label Presents Symphony In Blue

Posted on May 30, 2015 by Corinne Tuddenham-Finn

JOHNNIE WALKER BLUE LABEL welcomed icons from the worlds of film, music and F1 to SYMPHONY IN BLUE, MONACO on Thursday evening, May 22nd 2015 – an experiential spectacular that transported guests including Eva Longoria, McLaren Honda Formula One driver Jenson Button, England Rugby Captain Chris Robshaw and his girlfriend Camilla Kerslake into a universe of flavour, craftsmanship and heritage.

Hosted inside Monaco’s Ermanno Palais, Symphony in Blue kicked off a long weekend of glamour, style and sophistication. As anticipation in Monte Carlo grew for one of the greatest jewels in the motor racing crown – the Monaco Grand Prix – Johnnie Walker and the McLaren Formula One Team celebrated the 10th anniversary of their partnership.

Just sixty guests from around the globe were invited to Friday’s intimate Symphony in Blue experience, which showcased how a multi sensorial, theatrical experience that plays with imagery, sound and light can influence the perception and taste of a whisky hailing from the four corners of Scotland. Two-time Formula 1 World Champion and Johnnie Walker Global Responsible Drinking Ambassador, Mika Häkkinen, joined Button and Ron Dennis, Chairman and CEO McLaren Group, to celebrate the unique partnership forged over the past decade.

Guest attendee, Eva Longoria, wearing a white tasseled mini dress by AK Studios, said, “It has been a real pleasure to be a part of Johnnie Walker Blue Label’s Symphony in Blue, Monaco this evening. To be here on race weekend, when the atmosphere is so electric, is an amazing experience!”

Jenson Button said, “Living here, I understand the unique character of Monaco and what makes it so glamorous, which is why Symphony in Blue, is the perfect match for this Grand Prix. It’s the pinnacle race of the season and the perfect way to celebrate our historic 10 year partnership.”

On arrival, guests were drawn into a Scottish woodland, as oak, moss, peat, barley and water surrounded them, bringing to life the rarity of Johnnie Walker Blue Label that comes from uniquely delicate ingredients and a symphony of rich flavours.

In further rooms guests continued to explore the unparalleled rarity, heritage and craft of Johnnie Walker Blue Label with each experience encapsulating the delicacy and intricacy of detail that goes into every bottle.

Global Brand Ambassador, Tom Jones, was on hand to mentor guests on the impeccable character demanded for Johnnie Walker Blue Label, “Only one in 10,000 casks of whisky are selected to form our blend so we gave guests the opportunity to experience the perfect serve over 10,000 year old ice chiseled by their own hand, to represent the rarity of our liquid.”

As they looked over a city buzzing with excitement ahead of Sunday’s race, guests sipped on stunning Johnnie Walker cocktails which were carefully paired with luxurious canapés such as haggis bon bons with whisky marmalade and freshly shucked oysters to delicately enhance the whisky’s unique flavour profiles.

The guests were served these innovative cocktails:

Johnnie Walker pear & cucumber press

Johnnie Walker Gold Label Reserve, Freshly pressed pear Juice, Freshly pressed cucumber juice, house-made roasted barley shrub cordial, lemon juice, soda

Johnnie’s berry shrub

Johnnie Walker Gold Label Reserve steeped in strawberry and raspberry, Lime juice, soda

Pear & Apple press

Freshly pressed pear Juice, Freshly pressed apple juice, house-made roasted barley shrub cordial, lemon juice, soda

East meets North

Johnnie Walker Gold Label Reserve, White port, Lapsang souchong & jasmine tea mix, Lemon juice, Water, Soda

Scotch Bonnet

Johnnie Walker Gold Label Reserve, Antica Formula, Angostura bitters, Blood Orange juice, Scotch Bonnet syrup

Fire & Ice

Johnnie Walker Blue Label, Averna, Fig liqueur, Gomme, Black walnut bitters

Golden Gloves

Johnnie Walker Gold Label Reserve, Sweet rhubarb syrup, Seude bitters, Fresh ginger juice, Lemon juice

Canapés were carefully crafted to hero the six key flavours found in the pinnacle blend Johnnie Walker Blue Label:

Peaty

Heirloom beetroot with pecans and wild rocket and a pecan dressing served on a tiny focaccia croute served on a bespoke tray made of bark and peat

Fresh and Spicy

Freshly shucked oysters served with a spicy shallot vinegar served in their shells

Served on a silver tray with dry ice pouring out of the middle of the tray

Fresh

Fresh tuna rice paper roll with julienne of carrot, avocado with mint and basil topped with a wasabi mayonnaise

Served on a gold frame with a beautiful padded picture inside to match the design of the rooms

Smokey

Stuffed quails eggs with sumac, chipotle and 24 carat gold leaf

Served on a silver tray nestled inside a tiny birds nest

Fruity

Haggis bonbons with whiskey marmalade

Served on a gold frame with a beautiful padded tartan picture

Wood

Wild mushroom and creamy gorgonzola tartlet piled with fresh truffle

Served on a wooden panelled tray

Puddings:

Smokey

Johnnie Walker whiskey flavoured homemade chocolate truffles rolled in gold leaf, cocoa powder and plain chocolate coated

Served on beautiful glass petit fours cake stands with dry ice bellowing out

Fruity

Tiny pear and almond tartlets with gold leaf

Served on a leather tray

About JOHNNIE WALKER® BLUE LABEL™…

JOHNNIE WALKER BLUE LABEL is one of the pinnacle offerings from JOHNNIE WALKER.

Only sublime, rare whiskies at the pinnacle of perfection are used in the blending of JOHNNIE WALKER BLUE LABEL, with only 1 in 10,000 casks containing whisky of sufficient character to deliver its remarkably smooth signature taste. Each is hand selected by the JOHNNIE WALKER Master Blender himself, part of an unbroken lineage of Master Blenders stretching back over 190 years – it is an ultimate expression of whisky making today and an remarkable achievement for the modern era.

Presented in individually numbered bottles, it is reminiscent of the 19th century style of whiskies. The Master Blender uses his decades of experience to select some of the rarest casks from the JOHNNIE WALKER reserves for their quality, character and flavour to create the powerful, complex, smooth character of BLUE LABEL.

BLUE LABEL has a mellow, rounded nose, with a dry smokiness (a JOHNNIE WALKER signature flavour) mixing with raisin sweetness. It is best savoured with the palate cleansed and cooled by iced water. One sip reveals a velvety mouth-feel, then an explosion of flavour. At once you’ll discover hazelnuts, honey, rose petals, sherry and oranges. Subsequent sips reward you with more hidden secrets like kumquats, wispy aromatic smoke, sandalwood, tobacco, and dark chocolate.

About DIAGEO…

DIAGEO is the world’s leading premium drinks business with an outstanding collection of beverage alcohol brands across spirits, beer and wine categories. These brands include Johnnie Walker, Crown Royal, JεB, Buchanan’s, Windsor whisky, Smirnoff, Cîroc and Ketel One vodkas, Captain Morgan, Baileys, Tanqueray and Guinness.

DIAGEO is a global company, with its products sold in more than 180 countries around the world. The company is listed on both the New York Stock Exchange (DEO) and the London Stock Exchange (DGE). For more information about DIAGEO, its people, brands, and performance, visit www.diageo.com. For DIAGEO’s global resource that promotes responsible drinking through the sharing of best practice tools, information and initiatives, visit www.DRINKiQ.com.

Celebrating life, every day, everywhere.

About JOHNNIE WALKER in F1®…

In 2005, JOHNNIE WALKER took another bold stride on its journey of global success, when it began its partnership with the McLaren F1® Team. McLaren are proven winners and hold proud credentials as one of the most successful teams of the modern era.

F1® and McLaren have long partnered with some of the world’s most established companies and brands, but perhaps none more symbolic than JOHNNIE WALKER. The famous Striding Man logo adorns the wing mirrors, overalls, visors and track signage at some of the most glamorous locations on the circuit. But the significance of the partnership runs much deeper.

McLaren Honda and F1® epitomise the characteristics of JOHNNIE WALKER: pioneering, progressive and the essence of quality, style and sophistication. It links an iconic brand with an iconic team and sport on a global scale – the perfect blend.

JOHNNIE WALKER has placed responsible drinking at the heart of its ten-year partnership with the McLaren Formula One Team and Formula 1®. Through its pioneering sponsorship and with the profile of the race team this provides an ideal opportunity to raise awareness of issues around drink driving to a wider audience.

At the 2014 SINGAPORE AIRLINES SINGAPORE GRAND PRIX, Johnnie Walker announced a new commitment target for the Join the Pact responsible drinking campaign. This target is to collect 5 million pledges to Join the Pact, and to continue to drive awareness around the globe to never drink and drive.

To honour the five million commitments, Johnnie Walker will give away globally 5 million kilometres of safe rides home. To Join the Pact, visit www.jointhepact.com

www.corinne-modelling.co.uk

Michael Rowan Makes a Song & Dance About Pall Mall Fine Wine “La Cave De L’Opera”

Posted on May 29, 2015 by Frostie

A wise old friend once taught me that one should always drink the best wine that can be afforded, and if that means just a single glass, then ‘C’est la vie.’

I have tried to follow this sage advice and have paid as much to savour a glass of fine wine than some of the lesser bottles on offer and never once regretted it. However such an investment can be inhibiting. If I am only going to have the one glass I need to be sure that I am going to enjoy it and that tends to lead me to sticking firmly to the nursery slopes, no going off piste for moi.

Despite the many fantastic new world wines I must confess to a slight prejudice towards France when it comes to enjoying a glass of red, which is why my latest find is ….. well, such a find.

Here the staff speak to each other in their Gallic tongue and to their English speaking customers with a thick French accent that immediately has my taste buds on red alert.

The glass frontage allows one to watch the shoppers pass by on their way to who knows where, adding to that cosy feeling that one has escaped the hustle and bustle of a busy metropolis. Despite the windows the overall feeling is cosily dark added to by chocolate brown walls decorated with sepia coloured sheet music, whist in one corner an old piano challenges customers to play a tune.

This typically French experience is reassuringly eclectic and quirky, and the small number of upturned barrels serving as tables ensure that you could only be in one place, a Cave du Vin.

But worry not, you won’t need Eurostar to get you here as this French temple to the grape is but a stone’s throw from Piccadilly Circus and Charing Cross Underground Stations.

As someone who, whether by accident or design, likes to move off the beaten track this is hardly somewhere you will stumble across but it so typically bijou and intimate in that unmistakable French way, that it really is worth making the effort to find it.

It is situated parallel to Haymarket in London’s busy West End in the aptly named Royal Opera Arcade immediately behind Her Majesty’s Theatre, that runs between Pall Mall and Charle’s II Street

There is only the one room with 8 or 9 tables but outside the covered arcade allows for additional seating and the supplementary heating means that you can sit outside even in the most extremes of the British climate.

As with any self respecting Cave du Vin some walls are lined with bottles of fine wine. There is something here for everyone from the connoisseur to those wishing to try something not to be found on the supermarket shelf.

The friendly waiting staff are more than happy to advise and take you through the first tasting regardless of if you have popped in for the odd glass or to savour a full bottle.

To accompany the wine one can enjoy platters of delicious cheese, charcuterie or a small bowl of olives sprinkled with pepper.

On occasion, a crackly Edith Piaf gramophone record completes my illusion, that I am tucked away in my favourite Cave du Vin in France pre theatre or post shopping.

The wine is not cheap, but what you save on a trip Paris you can spend on a glass of wine in fact a bottle may well be in order, given the good advice of my wise friend.

http://pallmallfinewine.co.uk/la-cave-de-lopera/

Café Rouge unveil their new re-furbishment and this time there’s Escargot

Posted on May 27, 2015 by Kesh

With a recent study showing that the restaurant industry has reported a 39% growth since 2010, it’s no wonder that well established much loved chains are willing to up their game to keep them one step ahead of the newer more trendier restaurant scene. Café Rouge established since 1989 has been serving up Eggs Benedict long before younger, quirkier establishments such as The Breakfast Club and The Riding House café, so it’s no wonder that they’ve invested in a new re-furbishment to unveil their ‘New Rouge’ theme to remind customers why they are still firmly on the map and are staying put.
The appeal of eating out has always been with me as a child but being a fast-food nation it was a real treat passing an actual restaurant and looking into the window to discover this other world in which a civilised eating atmosphere existed. Passing through Southgate on a weekend, Café Rouge with it’s Parisian style decor and ambient lighting and huge windows, I would always look in and wish that I was in there, and certainly old enough, to be enjoying a glass of wine and a chit chat over amazing food which is what I often saw. When I did finally become a customer, all of my expectations were met and more. The Poulet Breton became a firm favourite and I often did pop in just for a quick coffee and a Croque Monsieur or a Croissant to try and pretend to be Parisian if only just for the afternoon. Nothing much has changed, the Café has always retained it’s same charm and appeal, but after 26 years, it is quite rightly going re-furbishing all of the restaurants and rejuvenating the menu and we were lucky enough to test it out.
We were greeted at the Kingsway branch by very happy Wait staff always a plus in my book who were attentive and genuinely delighted to see us there regardless of the fact that there was a private function when every table was almost full. Despite the restaurant being packed, there was never a moment were the restaurant felt crowded at all and there was no sense of rushing around and hectic-ness that you normally get in a full house. The new decor designed by Keane Design Studio has ensured that the Bistro has regained it’s authentic design with even more Paris with the addition of antique chandeliers, rouge leather banquettes and velvet curtains. A slightly sexier feel in my opinion with more private sections and booths giving the option for date-nights or slightly larger parties!

The head chef asked me straight away if I was brave enough for the Escargot! Mais Oui! If there is something definitely worth trying on this menu, let me recommend to you The Ragoût D’escargots, this dish is delicious without being daunting. The snails are presented in a large pastry with mushrooms in a rich truffle sauce. Best of all, there’s no snail shell so perfect for anyone deciding to give snails a go for the first time.

We also tried the Croquettes du Canard which were tasty, rich and light all at the same time. Not too filling as a starter and just the right balance of duck, potato and salad.

Loup de Mer

For mains I was split between all of the delicious options and The Poulet Breton obviously appealed to me because it really has become one of my favourite Café Rouge dishes, but with all of the tempting steaks on offer I had to opt in to the 10oz Rib Eye with Truffle Mayonnaise. Personally, this was a risky option having eaten Steak in many a chain restaurant, it’s often hit or miss knowing what the quality of the meat is, how fresh it is and how accurately it’s being cooked to order. French restaurants are often berated for cooking everything rare and I ordered medium so I was nervous, but when it arrived it was cooked to utter perfection, the Steak was fresh, and the truffle mayo went perfectly with it, the staff inform me it’s from Argentina and the quality of it was just the correct amount of fat on a rib-eye. Having ordered steak in a few chains (rival chains) previously, the standard has always been mediocre/unsatisfying and left me regretting my decision but Café Rouge blows all competitors out of the water on this one. Bang on. My friend quite conveniently opted for Poulet Breton to my joy and it still tastes as good as I remember it the first time. Generous portions, tasty, satisfying and incredibly comforting. The Sauce is rich and delicious with courgette and Mash and the Chicken is also cooked to perfection. With all of the meals, they were paired by recommendation by a selection of delicious wines from the impressive wine list.

When it came to dessert, there were a few options we wanted to try so we ordered a selection. First up the Ganache au Chocolat Noir which was a creamy chocolate mousse served with a dark chocolate and lime sorbet. This was certainly not as rich and heavy as it appears and the balance between light as air mousse and rich sorbet balanced out perfectly to cleanse your palate nicely. The Trio De Desserts featured miniature Tarte Tartin, Tarte au Citron and Chocolate Fondant. All delicious, all absolutely faultless and a perfect combo if you want to try bites of everything without the fullness and feeling of over-indulgence after. The Salted Caramel ice cream was not too sweet and also portioned generously and what struck us, was the amazing glassware that the desserts were served in which seemed to take away the fullness and need to eat every single bite when served in a simple bowl. The showstopper for me was the Strawberry and Black Pepper Sorbet. Utterly tasty, refreshing and no guilt afterwards, an absolute taste sensation.

For me the overall experience was that I remembered exactly why I used to come to Café Rouge in the first place and it was only more enhanced by the new additions to the menu and fabulously light but still charming interior and staff. Dining here was an absolute treat and with constant voucher codes and promotions being offered on Café Rouge restaurants nowadays, I would thoroughly recommend you to give it a go. Above all competitors, the staff were consistently attentive and full of joy all evening.

To Find your nearest Café Rouge : www.caférouge.com

Move Over Beans Asparagus for Breakfast: Toasted Sour dough, Bacon, Eggs and Asparagus Recipe

Posted on May 27, 2015 by Christian Gott

Is there any other seasonal vegetable that attracts your attention, and then tickles taste buds like fresh, tender asparagus spears? We are slap bang, right in the middle of the all too short, English asparagus season* and now is the time to sing the praises of this versatile vegetable. Char-grilled over the dying embers of a barbecue, baked wrapped in Parma ham or dipped in a luxurious duck egg, I simply cannot get enough of the stuff. Asparagus is grown and eaten pretty much worldwide, and because of the year long availability of imports it is no longer the quite the once sought out delicacy it was in English and European kitchens. But I am not talking about the bunches of stuff in your supermarket from Peru or South Africa, I mean the fresh, fine stems available for a limited time, if your are lucky enough from your garden or if not from your neighborhood Farmers Market or local Green Grocers.

*The English asparagus season traditionally begins on 23 April and ends on Midsummer Day.

Asparagus has been prized since Greek and Roman times as a culinary delight, for considered medicinal properties and was even used as a offering to their deities. Asparagus has also been considered to be an aphrodisiac , the sixteenth century erotic writer Shayk al Nefzawi, claimed a daily dish of asparagus, first boiled, then fried in fat with egg yolks and condiments, has ‘great erotic effects.’ I cannot go so far as to confirm his claims but asparagus is packed full of vitamins and minerals, is low in calories and sodium and is an excellent source of dietary fiber.

Before the recipe I better answer a couple of frequently asked questions. First is white asparagus different to green? The asparagus eaten in continental Europe is almost exclusively white, and you can see it regularly in jars on the shelves of good delicatessens. The lack of colour comes from obscuring the growing asparagus tips from day light by piling earth around the shoots. This ‘blanching’ of the stems as they grow results in white or ivory asparagus which is considered to be both less bitter and more tender than green asparagus. The stems however tend to be thicker and need peeling before cooking.

The second question is a little more delicate, does Asparagus make our urine smell funny? The problem is that not everyone can smell if in fact, if this is true. Some of the great minds of the past wrote about the subject, the American polymath ,Benjamin Franklin, in a letter to the Royal Academy of Brussels commented,”A few Stems of Asparagus eaten, shall give our Urine a disagreeable Odour…” Asparagus contains a protein that does alter the smell but it was not until 2010 that was it discovered that only about 22 per cent of the population have the necessary genes required to appreciate the result.

Storing, Preparing and Cooking

If you are not able to harvest your own asparagus bed and drop straight into a pan of boiling water, then when you buy your bunch and bring it home simply wrap in damp kitchen paper, put in a paper bag and place in the salad drawer of the fridge. You can also store it in a glass or jug of cold water in the fridge.

New season asparagus spears only require you to cut off the bottom centimeter and then a good wash under the cold tap to remove any grit. For larger older asparagus, which will have more pronounced flavour, grip the spear in both hands and bend until it snaps. Keep the top for eating and freeze the thicker woody end for making soup. If the end of the spear still feels a little tough, you can shave away the skin using a vegetable peeler.

Traditionally asparagus is boiled or steamed, for about three to five minutes, depending on thickness, until the stems are just drooping, but not totally soft and floppy. You then dip in hot melted butter or Hollandaise sauce. Alternatively the spears can be brushed with good quality olive oil, sprinkled with sea salt, then roasted or grilled, then served with freshly grated black pepper, a squeeze of fresh lemon juice and a few Parmesan shavings.

When you have collected a good quantity of frozen woody stems you can defrost and then simmer in a nice home made chicken stock with a couple of large, peeled potatoes. Blitz in a food processor then pass through a sieve. This will remove any stringy pieces but can be a little time intensive. You can finish this soup with a squeeze of fresh lemon juice, a little double cream or crème fraiche, a good amount of seasoning and garnish with a few fresh asparagus spears.

Toasted Sour dough, Bacon, Eggs and Asparagus

This is a delicious late Sunday breakfast or midweek lunch and the great thing is you can prepare most of it in advance, and there really is no recipe just some guidelines on times and quantities. A good supermarket or farmers market should provide all of the viands, don’t skimp one the quality of the bacon good, thick, fatty slices are best. I have included a ‘glug’ of olive oil, the amount is not particularly important, more than a drizzle less than a pour. I regularly use a glug at cooking demonstrations and everyone seems happier with that, than with metric or imperial amounts.

A generous slice of Sour dough bread per per person

One free range egg per person

Approximately four slices of streaky bacon per person

Six to eight asparagus spears per person

A handful of cherry tomatoes per person

Two cloves of garlic, peeled and thinly sliced

A couple of good glugs of quality olive oil

A generous sprig of fresh thyme

½ teaspoon caster sugar

Sea salt and freshly ground black pepper

Preparation

Halve the cherry tomatoes and place in a baking tray. Sprinkle with the sugar and very generously season. Spread over the garlic and thyme and drizzle with some of the oil. Place in a very low oven, Gas Mark 1 / 140 C / 275 F ( you can make these when you are preparing meringues if you are that organised), and leave for three to four hours. The resulting tomatoes should semi-dried intensifying and enriching the flavours and sweetness. You can keep the tomatoes in the remaining olive oil, in a sealed plastic container, in your refrigerator for up to a week and use on salads, in pasta dishes and sauces.

Bring a pan of water to the boil and add room temperature eggs, this stops the eggs from cracking and blowing in the pan. Boil for five minutes then refresh by plunging immediately in plenty of ice cold water to stop the cooking process. Peel the eggs carefully.

To Serve

Line a baking tray with foil to catch any drips and top with a baking rack. Lay out the bacon and place under a moderately hot grill to cook and crisp, turning occasionally. Wash the asparagus carefully and trim any thicker stems. Once the bacon is cooked remove from the grill and keep warm. Start to toast the bread. Heat a second pan of water and add a quarter teaspoon of salt. Poach the asparagus for three minutes the add the eggs and simmer for a further to minutes. Assemble the dish by buttering the toast and placing on the bacon and asparagus. Dress the asparagus with a little olive oil and a sprinkle of salt and pepper. Carefully halve the eggs and place on the plates with a few tomatoes and there we have it. Enjoy.

Celebrate National Snail Day at Café Rouge this Bank Holiday #RougeSnails

Posted on May 23, 2015 by Kesh

In case you didn’t know, this Sunday is National Snail Day and to help celebrate, Britain’s best loved Parisian Bistro Café Rouge are offering you the chance to sample them for free. In the same month that they unveil their brand new look and ‘Rejuve’ Menu, Café Rouge are offering all diners a taster pot of the famous escargots simply by asking the waiter. Trust me you won’t be disappointed and the benefits of these delicacies are that they are high in protein and low in carbohydrates and calories. The tastiest diet food.

If you’re feeling extra adventurous in the snail department this Sunday and want to have a go at preparing them yourself then Duncan McEwan, Head Development Chef at Café Rouge, has come up with two fab recipes to try out:

1. Snails on toast! Why not try garlic mushrooms on toast, and throw in a few snails for good measure. The crunch from a beautiful toasted wholemeal slice, with mushrooms, garlic and a touch of parsley, finished with a squeeze of lemon is delicious.

2. A twist on the classic! Keep it simple and go for the traditional Parisian way, sautéed in a little melted salted butter with plenty of chopped fresh garlic and finished with parsley. The addition of chopped chilli and a squeeze of lemon juice would lift this to another level, but it all depends how hot you like it and how much of the snail you want to taste!

To find your nearest branch check out www.caferouge.com

Make it an ‘Al Fresco’ Summer at Gaucho Piccadilly’s Rooftop Terrace

Posted on May 14, 2015 by Kesh

With the summertime quickly creeping up on us, (wishful thinking), there really is no better place to enjoy the warm rays than in the privacy of your own little Rooftop Terrace. Right at the top of the sexy and stylish Gaucho Steakhouse, retreat to the daylight and grab a breath of fresh air whilst enjoying a cocktail.

The Roof Terrace is open now for all to enjoy, and if you’re planning a little summer soirée, you’ll be pleased to know that the booths are available for private bookings but get in there quickly because there’s no doubt that they will be booked up soon! We hope you all get to experience the luxurious cocktails among this private little sanctuary Gaucho have created away from the hustle and bustle and fear not, it can never rain on your parade out here as Gaucho rooftop comes with fully retractable roof and outdoor fireplace.

www.gauchorestaurants.co.uk

Gaucho Piccadilly,
25 Swallow Street,
London,
W1B 4QR

Phone Number:

020 7734 4040

Opening Times:

Monday – Saturday: 12:00 – 00:00
Sunday: 12:00 – 23:00

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