The Crown & Anchor Restaurant Review

Chiswick High Street is quite a bustling, yet tranquil part of West London. It is green and full of environmentally conscious people and yummy mummies. We headed to the newly refurbished Crown & Anchor to review it.

anchorandhopewine unnamedprosecco anchorandhopesalad anchorandhopeterrain anchorandhopeThe Decor looks great and there is a good atmosphere. It is a sunny day and the flowers on the table all add to a lovely vibe. We start with the Pork, Apple and Leek Terrine With Piccalilli and Baby Toffee Apple & Toast and Watercress, Tarragon, Mint & Purple Carrot Salad With Roasted Pistachios, Sunflower Seeds & Orange Blossom Dressing. The terrine is delicious, very well done and all of the ingredients work well together. The salad is interesting and too tasty for something so green, but could of done with a little something else, more colour perhaps, or more dressing. It was a popular dish, the manager, Gordon, told me, and it was delicious. I just thought it could do with a little kick of something.

We also had a good bottle of prosecco. Perfect for summer.

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There is a lot to say about our mains, mostly because they were so huge and generous that we really didn’t need a starter or a dessert. In fact, it took us ages to finish them and we still didn’t actually manage to polish the plate off.

We had the Cider & Tarragon Battered Cod With Mushy Peas & Tartare Sauce With Double-Cooked Chips and the Half Roast Chicken With Bread Sauce. The cod is well-battered with a good twist thanks to the tarragon and cider, the mushy peas are great and have some mint in them, the chips are double-cooked and there is also a good tartare sauce. The chicken is huge, an actual half chicken. No stinginess here. The bread sauce is very good, as is the gravy. It comes with a huge Yorkshire pudding, carrots, broccoli, parsnips and roast potatoes. This is a meal and a half, and you certainly get a lot for your money. It tastes good too.

All the way through our meal the service was amazing but seemed to completely drop off when we were ready to order dessert. It took a while to catch a waiters eye and order something. To be fair, they probably got sick of waiting for us to finish. My colleague and I hate wasted food but gave up towards the end.

anchorandhopedessert anchorandhopetartFor dessert (yes, our legs are hollow) we had an Earl Grey Infused Tart With Creme Fraiche and a Chocolate and Pear Tart With Creme Fraiche. Both were great and came with a biscuit and another sauce that really complimented the other ingredients. Very good desserts. I loved my chocolate and pear one. The combination of flavours really worked.

We enjoyed our meal at The Crown & Anchor. They also have a newly refurbished upstairs bar and more seating. It is a gorgeous, friendly pub with good food.

 

The Crown & Anchor

374 Chiswick High Road

London

W4 5TA

020 8995 2607

www.crownandanchorchiswick.co.uk

enquiry@crownandanchorchiswick.co.uk

www.facebook.com/CrownAndAnchor.Chiswick

@crownanchorw4

 

 

Ageing isn’t just skin deep – Muscular Ageing

Nexus PR hosted a magnificent event at 34 restaurant, with equally amazing people w, experts in their field, discussed about the myths and recommendations regarding our own bodies.

It’s no surprise that the media control the way people think about their bodies, as it is always in plain sight, no matter where we go and they don’t always tell the full story. Top physiotherapist Sammy Margo spoke about Children & teens, 20’s & 30’s getting into good habits and the Hot & Cold heroes. Double world champion British rower and personal fitness trainer Toby Garbett spoke about Middle Aged spread and Exercise = Independence. Angus Hunter from Stirling University spoke about Structures, Stretching and the science behind it. Colin Brown speaking on the relevance of Deep Heat and Deep Freeze as the Hot and Cold Heroes!

Credit: Wikipedia

Credit: Wikipedia

As you would expect with the Grosvenor Square restaurant, it was amazing and the food was perfect… I can’t jump ahead, as so much happened before the meal, which has relevance to the actual event.

Sammy Margo, started off with an intro, as expected and went on to speak about the relevance of Collagen. It is more in our muscle than given credit! A decline in Collagen creates sagging skin, but also takes its toll on our muscles, hair and nails. Muscle wastage and loss of power impacts our daily lives. A lack of exercise, modern technology and increased obesity are fuelling a surge of muscle problems, whatever your age!

Sammy’s stats sound like a horror story and it is more frightening because these stats are backed up with facts, but the solutions are there! As a custodian of your body, you have to take more responsibility of it and your children, as they follow by example, more than what you teach. This is reflected in the teenage and young adult stats that show a decline in exercise and more reliant on technology and being unsociable by being on social websites!

The numbers increase as the age increases, as aches, pains and stiffness are all far too common ailments. An incredible 71% (7 out of 10) people didn’t know that we lost muscle mass as we aged. The medical term for age related muscle mass loss is, Sarcopenia. The rate and extent of muscle loss is down to Genetics, diet and lifestyle. The adage, “Use it, or lose it” is wholly relevant.

Sammy highlights that whilst “growing pains” are a reality, our good habits are supposed to be habitual by the time we are in our 20’s and 30’s. It is imperative to encourage children to be more active by setting the example yourself. They are more likely to do it because you are and not because you force them to, whether it is for the betterment of their health, or not!

30 to 40 year olds are likely to take up new sports, but more likely to fail to follow through with that sport! Failure to warm up is a common failure and leads to stiffness, injuries and could be a cause of turning people away from sports and training. However, simple things to help alleviate bad posture and stiffness at work could be standing whilst on the phone rather than sitting. Also, not leaning back on the chair and tilting the pelvis to maintain posture will help also.

Sammy pointed out that preparation for pregnancy can lead to a smoother post natal recovery. A strengthened core is something worth considering for the load bearing on the area as a whole. And learning to lift correctly will always stand you in good stead.

As extensive as her talk was, it covered a vast amount of things that should technically be standard knowledge to us! It’s our bodies, so some care in making sure it’s maintained is the least we can do for it.

After a well deserved applause, Sammy made way for Toby to discuss our middle aged spread. Only a quarter of 30-40 year olds studied said they worked out at least 3 times a week. Unfortunately the amount was halved in the age group 41-50. This is reflected in the amount that suffer a daily pain, or discomfort. 13% for the 35-39 year olds and 22% for 46-49 year olds. Are we making excuses, or is it something to do with our age? Technically, as we age, we suffer a weakness of the skeletal muscle, but do we use adequate treatment for it? Hot and Cold treatment is probably the last thing we think of doing, when it should be the first!

In menopausal women, the loss of oestrogen can have a domino effect of increased weight, loss of muscle mass and strength and declining bone density. When the hot flushes occur this often makes women shy away from exercise. Almost one-in-three people over the age of 60 will suffer a fall due to muscle weakness. Skeletal muscle dysfunction in the elderly can be deadly.

Toby mentioned a couple of things, which should ring a bell, or two, for some people when I put it for you to read. “The moment we lose the ability to squat, we lose our independence to get on and off the toilet!” An exercise that keeps that alone is worth doing! Even if you did it for 5 minutes a day, I am sure you would be able to evaluate the extent of your need to increase, or improve your technique and exercise.

Another exercise worth considering is the rotator cuff. Even if you go to the gym, you have to ask whether, or not you cater for this exercise. The easier it is to take your jumper of and put one on shows how well your rotator cuff is. Yes, those are things we take for granted. Going to the toilet and getting dressed.

Angus Hunter covered an area I am an advocate for… Stretching! As I am a firm believer that there is no excuse forego stretching. Before your feet even touch the floor, you could have done a basic stretch that encompasses the whole body and takes about 5 minutes. However, it’s not about me, it’s about the presentation.

He has a quote from Shakespeare, which appeals to the actor in me, “… The sixth age shifts into the lean and slipper’s pantaloon, ith spectacles on nose and pouch on side; his youthful hose, well sav’d, a word too wide, for his shrunk shank…”

After we learnt the scientific word for the loss of muscle, we learn the word for the loss of strength, “Dynapenia”! The basics are without the muscle to support the strength, you will be lacking with increasing muscle loss. Granted Angus was far more scientific, but the statistics are the things that show how age and lack of muscle stimulus affects us as we age!

I found the fact that massaging and stretching have similar effects on the muscle interesting! They both lengthen the muscle and release muscle stress. Duration of both also determined the amount of stress alleviated and the length. There is no clear evidence on the most effective type of stretching.

Genetics play a part on the type of muscle you have and can help your sport dependant on the type you have. The 3 classifications are type I fibres, which are known also as Slow Twitch. Type IIa fibres, which are Fast Twitch. Type IIb/X fibre, which are also Fast Twitch, these have the shortest time to peak tension as opposed to the Slow Twitch which has the longest!

Collagen is considered the glue that holds us together, given it comes from the Greek word, Kolla, which means glue. Type 1 is the toughest and found in ligaments, tendons and bones. Type 2 is found in cartilage and the jelly (vitreous humour) inside the eye. Type 3 is the most thin and elastic found in the skin, lungs and blood vessels. About 25% of the body comes as Collagen and this declines as we age, hence the wrinkles, dry hair and brittle nails!

With all this knowledge, does it make it any easier to understand? Yes… and no. Always, the more information you have the better to make an informed decision it is! However, it means that the media have to get off their butt and make it so that it is something we read, not just whilst you’re waiting at the doctors, but actually as an everyday concept! It should be relevant to food, sunbathing, exercise, ageing and wellbeing! An article here, or there is great, but more of it makes it common knowledge and not a stranger to conversation with your doctor, personal trainer, neighbour, or child. It really is that important.

Even hot and cold treatment. How many people know the 4 distinct phases? Bleeding, Swelling, Proliferation and Remodelling… Just in case you had forgotten. Cold happens during the swelling phase and heat benefits the proliferation phase! Because those 2 phase overlap, there is about 72 hours after swelling and cold to treat it that heat treatment helps the proliferation phase.

Generally you can tell if it’s a swelling, as you can touch it and feel it! Calor (heat), Dolor (pain), Rubor (redness) and Tumor (swelling)… Loss of function is easier to determine. I can throw more science and figures into the hot and cold therapy, but ultimately, it showed that biology is something we should know better than we do! A basic knowledge of our own body, symptoms and maintenance is sorely (!) lacking. Many injuries reoccur when we return to strenuous training too soon and when care and recovery has been hurried, or ignored.

The amazing speakers were justified in coming together for the presentation and Deep Heat and Deep Freeze were amazing to have advanced their products from the pain inducing prank of my youth. As much as I have left out, I could go on and put all instances verbatim, but the onus is on us to be more proactive, knowledgeable and honest about how we look after and maintain our own bodies. We also owe it to the next generation not to sell them short that knowledge, as it should be as common as going online to chat to our friends on Facebook.

To end this, I am going to go through the amazing high protein meal that was relevant to the event as a whole.

Starter, Smoked Salmon and Brown Bread. Main, Roast Saddle and Grilled rack of Cornish Lamb, with a Pea Polenta Croquette and Sautéed Girolles. That is a wild mushroom, to save you Googling it. There were also some New Potatoes, which cover the high carbs for the meal. Dessert, was a light Peach Melba Meringue.

All were delicious and appreciated, as we all partook in a small demonstration of posture exercises before eating.

My appreciation of all that was presented to me at 34 Restaurant by Nexus PR and respective speakers was far more than this article can put into words and there are a lot of them.

Karpo… A Restaurant of Choice

Deep in the heart of King’s Cross, right opposite St Pancras Station is Karpo brasserie, the ideal place to rest, relax and recharge in an unpretentious setting… everything a restaurant should be. Draped in an anti-camouflage montage of colour, this restaurant is no shrinking violet.
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Serving cuisine with a global influence, the standards of service are uncompromising, with a highly developed sense of noblesse oblige, each and every customer is valued as a welcome friend by Massimo, the front-of-house manager. The light streams in through a roof window onto a vibrant wall of foliage creating the perfect backdrop to the non-conformist tables and chairs, different styles and textures, refreshingly breaking up the dining area with slices of beautifully turned wood and marble… there were no ‘bad tables’.
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Karpo have created a pleasingly uncomplicated menu that discards unnecessary fripperies , keeping to the bare essentials in terms of ingredients and cooking processes. We were tempted with the brunch menu offering a selection of superb egg dishes ranging from Benedict through to plain and simple poached egg, but the deep fried cod cheeks and polenta with wild mushrooms came a close second to our choice of confit duck leg, sausage and lentils (£12) and Cumberland sausages, mash and gravy (£10). It was pleasing that Karpo chose to ignore the zeitgeist of listing every supplier on the menu, just occasional references of where the menu was taking us.
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The duck was cooked to perfection with the sausage and lentils adding a twist of colour and texture, an adequately-sized portion, nicely washed down with a glass of house wine (Chardonnay, £4.75 glass). The Cumberland sausages, mash and gravy were presented in an uncomplicated way, you just can’t sex this dish up, the taste reminiscent of good ‘ole home cooking… but better. I rounded my meal off with lemon posset with handpicked lavender (£5), daintily presented but with a potent citrus kick! English breakfast tea was served… properly. The tea was presented and a healthy amount of tea leaves were allowed to brew in a teapot instead of the usual ‘coquette of the teabag’ ritual most restaurants resort to. Attention to detail was uppermost and it was reflected in the taste.
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It was refreshing not to be asked ad nauseam if everything was ok, the well-mannered hosts discreetly sashayed around the tables keeping a close eye but not interrupting the quiet intimacy of the couples or the vibrant interactions of business people wooing clients in an appropriate setting.
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And this is the defining point about Karpo, when we visited, customers looked relaxed as if they genuinely wanted to be in this establishment rather than ‘this’ll do’ as a need to just ‘grab a bite to eat’. People brought people to eat here… and that’s good enough for me.
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Karpo Restaurant
23-27 Euston Road
King’s Cross
London
NW1 2SB
Bookings for up to 8 via email: reservations@karpo.co.uk
Website: www.karpo.co.uk
Telephone: 0207 843 2221
Facebook: karporestaurant
Twitter: @karporestaurant

Open for breakfast 7:00am to 11:am Monday to Friday
Neighbourhood brunch: 8:00am to 4pm Saturday and Sunday
All day menu runs from 12:00pm to 10:00pm weekdays, 5:00pm to 10:00pm Saturdays/Sundays (till 9:00pm Sundays)

Imagery by Shane Finn at Visual Devotion

Kirin Ichiban Beer And Feng Sushi: A Match Made In Umami Heaven

This June celebrate one of the original and healthiest fast foods with International Sushi Day on Wednesday 18th June with a luxury sushi platter from Feng Sushi alongside an ice-cold Kirin Ichiban beer.

We were thrown at just how amazing the platter was. The sushi is amazing, high quality with something for everyone. The salmon was amazing, there was a great mixture of avocado and sushi and the salty edamame beans were also a joy. The platter retails at £29.75 and we thought it was a bargain considering how many people it feeds -2-to-4- and just how delicious it was. Now that we know just how amazing Feng Sushi in Fulham is, we will definitely be wanting more.

This is what the men had to say about the beer because, cliche alert, none of the women like beer: “The beer was pure, smooth, crisp and of the highest quality. It was a delight. One of the best beers I’ve ever had. I would highly recommend trying it, I will certainly be buying some more.” So it is safe to say we are fans of both the sushi and the beer.

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Beer is a fantastic match for sushi as the pairing emphasises umami, the mysterious fifth flavour that adds a moreish savoury note. Soy sauce, seaweed and the fish itself are all sources of umami, which are heightened by the crisp, pure notes of Kirin Ichiban, acting as a palate cleanser to tone down the spicy wasabi kick.  The beer’s rich flavour and deep, smooth finish also complement the delicately flavoured sushi and salty edamame beans.

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Kirin Ichiban is the world’s only 100% malt beer produced from the unique Shibori process where just the first pressing of the ingredients is used, unlike other lagers which are pressed and re-pressed. The result is one of the world’s crispest, richest and purest beers with a rich flavour and no bitter aftertaste. The beer shows citrus aromas with an initial, crisp refreshing bite, leading to a surprising depth of flavour and an intensely satisfying, clean finish.

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Feng Sushi’s classic patter comprises of 30 pieces of fresh sushi, including mean spicy tuna roll, MSC king prawn tempura roll, salmon mizuna and chive roll, salmon nigiri, seared salmon sashimi and salty edamame. The platter is available to order online for £29.75, with two bottles of Kirin Ichiban for £7.50.

 

·         Kirin Ichiban is sold in Tesco, Ocado and www.thedrinkshop.com in 330ml bottles, RRP £1.49 per bottle

·         Feng Sushi’s classic platter serves 2-4 people and retails at £29.75

·         For more information on Feng Sushi, restaurant locations and to order online visit www.fengsushi.co.uk

No5 Bridge Street Winchester

Winchester has some of the finest places to eat and one in particular will knock your socks off! NO5 has to be the most vibrant happening places to spend a few quality hours eating and drinking. The food is so incredible you will think you are being fed and cared for by the most famous of chefs. The presentation is out of this world and every dish is bursting with flavour and will send those taste buds on a delightful joy ride. We sampled the dishes sitting outside in the pretty courtyard with the sun beaming down on us. A perfect sunny evening full of chatter and excitement over each morsel that we ate.

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NO5 Bridge Street

First we got stuck into the olives, bread and a delicious herb dip before ordering the main events. We drank a smooth red Shiraz that was just the right temperature, velvety and delightful and a crisp bottle of Pinot, perfect for the most balmy and humid of evenings we have had in a very long time. Siting outside in the quaint courtyard was just what this day called for.

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NO5 Bridge Street

We ate pulled pork burgers with a scrumptious BBQ sauce and french fires. This dish was soft, tender and rich. The sauce added a slight sweetness to the flavour that worked perfectly, accompanied by the wine.

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Hampshire steak burgers and fries with a spicy dip. The burgers melted in the mouth and not one bit was left. These are possibly the best burgers we have tasted in years. Perfect and delicate at the same time meaty and comforting.

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The vegetarian option was incredible. A Roasted garlic gnocchi dish with spring onions and baby red broccoli and chilli with lashings cheddar shavings on top.

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A table set for Kings and Queens

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The mains where just perfect but no meal is ever truly complete without pudding now is it!!

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The best Banana Sticky Toffee pudding on the planet. Rich, crunchy, gooey and it’s possible to say we could have eaten about 3! Not because it was too small, just because we didn’t want this little beauty to end!

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Raspberry chocolate mousse with a caramel and peanut slice. This was totally tantalising and the mousse had a hidden sharp treat at the bottom. The raspberries just popped the flavour of the chocolate mousse. Creamy and light with every mouthful, the caramel slice was a perfect addition.

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This stunner was a Vanilla cheesecake with blackberry sorbet and a side of honeycomb. Light and delicate in taste but when the sorbet was added it gave the perfect treat for those taste buds.

No5 gets a big thumbs up and 5 star rating with us. One place to visit when you are in Winchester next. No5 also has 5 beautiful, contemporary, cozy and stylish rooms you can stay in too… More on that soon!!

Check out their website here and follow them on Twitter @no5bridgestreet

If you want to see more of the fashion in this post head over to SLBStyle for more details. Come say Hello on Twitter @sarahbacchus.

NO5 Bridge Street

Beer Butt Chicken

This has to be the best and the only way to cook incredible delicious melt in the mouth chicken. Smothered in whatever your heart desires, be it BBQ with a fiery kick or a more delicate rosemary and lemon tang. Beer Butt chicken is a novel way of cooking a bird, but once you have done it you will wonder how you will ever cook chicken any other way in the future. Shoving the beer can up the chickens bottom is somewhat hilarious and a little unglamorous but who cares when it tastes like a Roman feast at the end!

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Beer Butt Chicken

All you need to do is grab a ton of ingredients and marinate the bird about 12 hours before cooking. We chose to use 4 large scoops of brown sugar, a good glug of soya sauce, an ample helping of BBQ sauce, a few chillies chopped up for a real kick and about a tablespoon of smoked paprika. Mix it all up and smother it all over the chicken. Make sure you cut the elastic holing the legs together. Place it in the fridge until you are ready to cook. Then when you are ready just pop it onto a can of dark beer or ale. Empty out about a 1/3 of the can or drink it before hand so their is space for it to let off steam! It takes a bit of patience and its a 2 person job if you get the giggles! Make sure its sturdy and but that beast in the oven and cook as usual.

P1140846Rustle up some balsamic potato wedges and a green salad and you are in for a delicious feast. 
The juices of the bird make a perfect rich gravy by just adding some flour to thicken over the hob, in the try the bird was cooked in, then thin out the mixture by adding a pint of water and simmer until you are happy with the thickness.

P1140856 P1140862 P1140863 P1140874 P1140884 P1140891 P1140892A nice weekend treat that will send your taste buds to heaven! P1140894 P1140896 The best way to serve this is with a ton of friends and gallons of wine. A truly fantastic memorable meal thats so simple to create, tons of fun and will leave your guests laughing for weeks on end! P1140907

 

Bounce Ping Pong And Cocktail Club | Restaurant Review

It is hard to create something unique and different in London, but it is fair to say that Bounce – Europe’s largest social ping pong and cocktail club based in Holborn, achieves this. In fact, it has everything you could need: cocktails, good food and ping pong.

The venue was designed by lauded interior designer Russell Sage and is visually stunning. It boasts an impressive 95 cover restaurant and cocktail bar and 17 bespoke designed ping-pong tables available for play – one being the Olympic final table. All of this can be enjoyed surrounded by London’s most impressive UV installation rolled out throughout the entire club.

bouncerestaurantreview bouncerestaurantreviewpingpong bouncerestaurantreviewprawns bouncerestaurantreviewfood bouncerestaurantreviewcocktail bouncerestaurantreviewcocktails1 bouncerestaurantreviewdrink bouncerestaurantreviewpingpongcocktailThe Frost team went down in force to review. Here is how we got on.

Paloma, Marcin, James and I arrive and head to the restaurant area. The menu has a great selection and it takes us a while to decide what we want. We order our starters and a cocktail each.

Paloma has the H Forman’s Scottish smoked salmon, roasted beetroots & horseradish cream which she says is earthy and smoked. The horseradish was a perfect accompaniment, didn’t have too much of a sting. Marcin has the Bruschetta 3 ways (Parma ham & pesto, Datterini tomatoes, peas, broad beans & pecorino): he says it is fresh and the pea complimented the mint well. James had the Gamberoni – baked king prawns, smoked garlic, chilli, Sicilian lemon butter, rocket & parsley: he says the prawns were huge and juicy and the sauce was amazing. For my starter I had Buffalo Mozzarella, Pixel tomatoes, Sorrento olives, toasted pine nuts, wild rocket & lemon infused olive oil. It was amazing. The ingredients are high quality and the combination really works well together.

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For mains Marcin had the Baked salmon, heritage beets, broad beans and horseradish cream which he said was excellent: tender on the inside and slightly crispy on the outside. Paloma had the Spiced Newlyn Bay crab macaroni cheese. She said it was slightly a let down and overshadowed by chilli. James had a Spicy pork & fennel, plum tomatoes, buffalo mozzarella, basil & fresh chilli pizza which was excellent. James thought it was perfectly spicy. I had the Pan fried Label Anglaise free range chicken breast with smoked pancetta, roast squash, Italian beans in a rich tomato ragu: this dish was amazing. The best one I think. It was comfort food but even better. The sauce was amazing and the chicken was perfectly done.

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For my dessert I had the Rum & raisin panna cotta with winter berry compote. It was amazing, with real raisins in. A very unique and tasty dessert. Paloma had the Warm chocolate brownie with vanilla ice cream, which she said was possibly the best she had ever had. James had the Spiced plum & amaretto tart with Devonshire clotted cream which he says was superb. Marcin had an expresso which he said was good and we also had some really good English Breakfast tea. The service was also amazing. Everyone is really friendly.

We made a fair dent in the cocktail menu. We had The Tipping Point, which tasted fruity and dangerous. It was far too drinkable for something which had every alcohol under the sun in it including absinthe. Bounce only allow two per person, the clue is in the name but Marcin handled it well, a Hatton Garden Spritz which was delicious and summery, a Wiff Waff which was also amazing and different, The Pink One which was yummy, a Ladies Delight No 2, which, indeed, was a delight, a Ping Pong Show which was brilliant, a Daddy Mac, which says it is not for girls but we’ll show them, it was very tasty and strong. Lastly we had a Gin Lane Spritz which was superb. Phew! All of the cocktails were fruity and easy to drink.

Paloma and Marcin play ping pong.

Paloma and Marcin play ping pong.

After all of that alcohol came the ping pong. I was terrible which I won’t blame on the alcohol but just on my general ineptness. I did get a little better towards the end. Annoyingly the boys did very well. Although Paloma held the girl’s side up. The ping pong is lots of fun and comes in thirty-minute slots. Bounce is the home of Ping Pong and you definitely get an amazing vibe from the place. Paloma text me the day before I wrote this review saying Bounce was on Made in Chelsea, so it has reached the peak of trendiness and is showing no signs of letting up. The day before we were going to go, my fiance and I were at his best man and girlfriend’s house and they were also going to Bounce. It is thee place to be seen at the moment.

Bounce has amazing food, brilliant cocktails and excellent ping pong. I cannot praise it enough, we really had a wonderful time. A hen party even come to our ping pong table after we had finished, so Bounce is perfect for many different occasions. We will be going back, numerous times.

 

Bounce
121 Holborn
London
EC1N 2TD

020 3657 6525

Black White Red Winchester

If you have the chance to visit Black White Red in Winchester you will be sure to want one on your very doorstep for breakfast, lunch and fantastic evenings out. We are so lucky to have this cool trendy and vibrant cafe and bar at our disposal. The coffee is exceptional and tastes like nectar. The food will send you on a trip to the moon! Out of this world is the only way to describe this brilliant, busy and fun new find.

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Food from the gods, we ate poached eggs on toast, tomato and mozzarella and avocado & onion on the best fresh bread that had been lightly toasted and drizzled with olive oil. We all dipped in and shared mouthfuls of each dish as it was too good to miss a single flavour!

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They believe Wine and Coffee are linked…even if you don’t drink them at the same time of day they are produced in very similar ways, with distinctive flavours and characteristics. Wine and coffee should live together and at Black White Red they do just that.

Try a few of your favourite wines and you will notice how the flavours between certain coffees and the wine are almost identical! The fun is trying, tasting and exploring all they have to offer. Its a totally new concept that no one has tried before and by golly it works. This place is always packed and you can just feel the happiness waft down the street. It has fast become our Sunday go to place for coffees, really delicious food and a place to just sit and watch the world go by!

 

Black….. is just for Coffee, White… is the link between the two (white coffee, white wine) Red……. is just for Wine. Simple as that but such a perfect place to take time out and create memories.

Follow, Tag, Tweet and Instagram them! Check out the menu here come say hello over at slbstyle.com or follow me on Twitter @sarahbacchus to check out my professional work take a look at sarahbacchus.com

t: @BWRWinchester
i: /BWRWinchester