Le Secret des Rôtisseurs Restaurant Review

The family-run Le Secret des Rôtisseurs has a lot of things going for it. First of all, it has introduced the art of rotisserie-roasted chicken to London’s Canary Wharf. You can watch as the chicken is slowly flame-roasted (This method of roasting also ensures the meat is cooked without retaining fats and oils, resulting in a chicken that is healthier and juicier than any other). The restaurant smells amazing.

photo 2 (12)This newly opened riverside French restaurant comes with a stunning view of the Thames and is beautifully designed, everyone is knowledgeable and friendly. The furniture includes unique pieces that originally furnished Altitude 95 in the Eiffel Tower. Designed by the highly esteemed Vassilew Slavik, the furniture graced the national landmark until 2007, when Alain Ducasse took over the license for the restaurant. It all feels very authentically French.

For our entrée we had snails on toast with mushrooms in butter and garlic. This was the first time I had ever eaten snails and they were actually very tasty. They were cooked well and came with a lovely garlicky sauce with a hint of lemon. The salad on the side was also good and came with a delicious dressing. A very good entrée.

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We also had a salad francaise classique. Baby leaves, cherry tomatoes, mushrooms and Parmesan. It had nice flavors and the Parmesan was delicious. I did find it a bit leafy and too large for my taste. I would like to have seen a larger range of starters to choose from, there were only three available, although the focus is on the rotisserie roasted chicken.

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For a main course. I had the roast chicken with “secret” sauce and fries. When the waiter brings it over I say that looks amazing. ‘That’s because it is’, he replies. He’s not lying. It is amazing, the best chicken roast I can remember eating and the secret sauces is great, I am later told it is based around tarragon with sixteen different ingredients. The free-range birds are from carefully selected English farms to ensure the quality of the poultry. photo 1 (12)The roast is the best I have ever had in a restaurant.

Master Roaster Maistre Benoit, who has worked with France’s most elusive rotisserie oven craftsman, ensures all meat is cooked to his exact, secret standard, making it the best chicken in town. The technique dates back to 1248, when King Louis IX ordered the establishment of guilds, which included ‘Les Oyeurs’ or ‘goose roasters’.

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If you are in the mood for something other than chicken, on weekends (Fri-Sun) meat changes weekly, with carnivorous delights such as the rolled shoulder of pork and succulent veal shank served with Le Secret des Rôtisseurs’ special sauce.

We also tried a beautiful piece of pork. The pork was succulent and moist but had a tasty crispy skin giving a beautiful different texture. It was cooked perfectly, something tophoto 1 (13)ugh to do well with pork.

It came with a rhubarb ketchup. It was a great accompaniment and worked very well with the pork. Our sides of chips and broad beans were well seasoned and well cooked.

Throughout our meal we were treated to some superb wine. We started out meal with a glass of delicious Chablis from Burgundy. One of the very few wines at Le Secret des Rôtisseurs which is not from Bordeaux. The restaurant is justifiably proud of its wine list.They have an amazing cellar of Bordeaux wines that you can see if dining upstairs, or going to the bathroom. The restaurant goes to great lengths to bring the best wines direct from the vineyards and cuts out aphoto 1 (11)ny middle man. Some of the wine they get is exclusive too only a few restaurants.

The chateaux Clauzet is a rich indulgent opulent classic red Bordeaux wine. It was particularly warm and comforting on a cold day.

For dessert I have the special, which is a chocolate mousse. It was beautifully presented and not only delicious but had a texture that was more like a cake. Yum.

We also had a great plate of different French cheeses.photo 2 (15)photo 2 (11)photo 3 (9)

 

37 Westferry Circus, Canary Riverside, Canary Wharf. E14 8RR

Le Menu Parfait, £18.95
Half roasted chicken with any entrée and any accompagnement, £18.95.

www.eatlesecret.co.uk

The Terrace by Absolute Taste launches in Fenwick, Royal Tunbridge Wells

Leading bespoke catering and events company Absolute Taste have launched The Terrace, a new restaurant located within the prestigious department store Fenwick, Royal Tunbridge Wells. Absolute Taste managing director Lyndy Redding and her team have worked closely with Fenwick to create a selection of menus showcasing beautiful and locally sourced produce offering breakfast, lunch and afternoon tea daily. Situated on the popular top floor, the stylish restaurant designed by Brinkworth has increased capacity to 220 covers and now offers outdoor seating on the terrace, hence the name. Whether taking in an early breakfast, in preparation for a busy days shopping or a long and lazy afternoon tea with friends, the venue offers fabulous food in a relaxed environment throughout the whole day.

 

Absolute Taste has created a contemporary British menu with a selection of hot and cold favourites. Breakfast is either a quick bite (homemade granola or an Absolute Taste homemade muffin), or, for a more substantial morning meal, indulge on delicious eggs Benedict.  Guests can enjoy main courses such as the signature Fenwick burger, served with Kent cheddar, smoked bacon, portabella mushroom, tomato chutney and hand cut chips or locally caught fish and hand cut chips with homemade mushy peas. A range of salads are available such as endive, bluebell cheese and Kent apple salad served with caramelised pecan nuts and French dressing, and “pizzettes” on offer include gorgonzola, fig and pear topped with rocket. A traditional roast is available every Sunday.

 

The perfect destination for families, The Terrace offers a “Little People’s Menu” with a selection of small versions of classic British favourites such as: miniature pork sausages and mash; and grilled chicken with new potatoes and seasonal vegetables. For pudding, children can be treated to the famous Absolute Taste brownie, served with Taywell’s honeycomb ice cream and honeycomb sauce.

 

Guests visiting for afternoon tea can choose from the counter display piled with delicious homemade cakes, pastries and cookies. A stylish bar serving a range of specially selected wines is the perfect spot for guests to unwind.

 

Absolute Taste is behind some of the most glamourous and high profile parties worldwide. Lyndy Redding and her team work tirelessly to achieve new culinary goals with their distinguished menus ensuring each event is as memorable as the last. Most notably, Absolute Taste catered for the 2012 London Games and The Winter Whites Gala 2013 for Centrepoint hosted by HRH Duke of Cambridge. They have also just been awarded the coveted Event Caterer of the Year at 2013 Catey Awards.

 

www.absolutetaste.com

Fenwick Tunbridge Wells, Royal Victoria Place, Tunbridge wells, Kent TN1 2SR

Augustus Harris: A Covent Garden Bacaro Launches

Augustus HarrisThis winter Augustus Harris arrives in Covent Garden. Inspired by the bàcari of Venice, it will serve cicheti and other bar snacks alongside wine and cocktails in the evening, and sell wine and Italian produce during the day. Named after Sir Augustus Harris, the 19th Century manager of the Drury Lane Theatre, the small and intimate bàcaro looks set to be an exciting addition to Covent Garden’s ever-increasing food scene.

Set over two floors and with 35 covers, a curved copper bar will display the cicheti available that day, and wooden shelves will be laden with olive oil, wine, pasta, biscotti and other Italian dry goods, all available to take home. Guests can sit at the bar or by the large windows overlooking Catherine Street and watch the world pass by or head downstairs where the walls are clad with walnut and large bronze mirrors.

Augustus Harris will offer a concise all-Italian wine list and a range of classic cocktails including; Americanos, Negronis, Bellinis and, of course, the Spritz. Guests can enjoy a selection of crostini such as; Capocollo with Artichoke, Porcetta with Taleggio and Herbs and Mackerel with Pickled Red Onion. Simple bar snacks will also be available, including: Fennel, Radish and Orange Salad, Anchovy and Butter Soldiers and Stracciatella Cheese.

Sir Augustus Harris, whose statue stands directly opposite, was considered the father of modern Pantomime and much loved for his lavish productions. His penchant for good food and drink led to him being known as one of the great bon vivants of the time.

Founder Charles McDermott sums its up: “I’’ve always been drawn to Venice and especially the bàcari – they don’t take themselves too seriously and have a great simple and honest attitude to food and wine. I wanted to create a place where you could enjoy beautiful ingredients over a drink and be drawn into the bàcaro experience.”

Augustus Harris
33 Catherine Street
London, WC2B 5JT
Website:www.augustusharris.com
Enquiries: info@augustusharris.com
Twitter: @augustus_harris
Instagram: @augustus_harris

Opening Times
Monday-Thursday: Shop – 12pm – 1130pm | Serving drinks and food: 5pm – 1130pm
Friday-Saturday: Shop – 12pm – 1130pm | Serving drinks and food: 12pm – Midnight

November’s Picks: The Best Health And Food Products

Here are our top picks for November. The health and food picks to keep you going through the cold winter months. Let us know what you think.

unnamedBrilliant Beetroot

Although not everyone at Frost loves Beetroot, those of us who do love this tasty and healthy drink. It is also refreshing and guilt-free. ‘Brilliant Beetroot’ – a beetroot juice blend from Cawston Press that now has 90% beetroot and 10% pure apple juice. Once confined to the pickle jar at the back of the fridge, beetroot’s now a well-established juice drink for those who enjoy its rich and earthy, yet sweet, taste.

It also has an amazingly rich source of vitamins and minerals. Available from Ocado

Yau’s Black Bean Sauce and Zumba Dipping Sauce

These Asian sauces are super tasty and not a bit artificial. They taste authentic and wholesome. Like they have been homemade. We tried the black bean sauce and the zumba dipping sauce – both great.

Bonnie and Philip Yau have a background in food from childhood, spanning from Vietnam to Shropshire and now to Peterborough. It has always focused on oriental food and the very best of this. They feel that oriental food is lacking the profile of other ethnic foods, perhaps based on poor takeaway experiences and the association with the monosodium glutamate and what this brings with it – the ‘Chinese gloopiness’! Their range of fresh, zingy, healthy sauces with only the good bits, are set to challenge this perception of their native food – they hope that it means that they can share their passion with their customers. They have developed a launch range that includes some recognised names such as sweet & sour and black bean, mixed in with more unique recipes – Zum marinade, dip and dressing was originally developed by Bonnie’s grandmother in Vietnam. All sauces have no MSG (monosodium glutamate) and are gluten free.

Restaurant, retail, cooking courses and now sauces

Bonnie’s interest in food started in Vietnam when she was growing up – she steered the boat whilst her grandmother sold hot meals to locals. The smells and sights that were part of every trip along the river have stayed with Bonnie – fresh ingredients and simple cooking methods were key to this style of cooking. In the UK Bonnie spent time working in a family-run specialist food shop developing her knowledge of Vietnamese, Chinese and Thai cooking. Philip began life in the food-haven of Shropshire; his parents ran a Chinese restaurant in the now well-known Ludlow. Their shared interest in food led them to setting-up a specialist oriental store in Peterborough and also a takeaway restaurant. Their approach to quality food, fresh ingredients and excellent customer service has been carried across their businesses. The idea for the sauces came from repeated customer requests – from both chefs and consumers, for oriental sauces that were authentic and easy to cook with – supported by ways to cook with them, for the oriental amateur. Bonnie has taken this education into people’s homes with her interactive and fun cooking and learning courses.shopping

Cook, marinade, dip and dress

The launch range of sauces has been developed by Bonnie and Philip – they started their production in the kitchen and sold through their specialist store, Janson Hong. Due to the positive reaction and interest in the products, they have taken the business forward and sourced a British manufacturer who is working closely with them to produce the recipes exactly to Bonnie’s taste but at the same time enabling them to extend production beyond the scale of their home kitchen. The sauces are made by Eastern Country Foods in Wisbech, Cambridgeshire. There are six sauces with some recognised names such as the Black Bean and the Sweet & Sour and then some more unusual names; Kung Po and Zum. Yau’s recognise the lack of understanding of oriental food and part of their launch is about recipes and re-education into just how tasty, healthy and easy oriental cooking can be for the whole family. The sauces are also a solution for caterers seeking authentic flavours for restaurant dishes.

Bonnie Yau explained why they had created Yau’s; “We love the food from China, Vietnam, Thailand and feel that in the UK Indian and Thai food is widely accepted as part of the cuisine but food termed ‘Chinese’ food has a bad image. Our aim has been to develop sauces that we would use in our home cooking, so that we can share our food. We think that there is a gap on the shelves of retailers for an artisan product in this sector and hope that we can fill it. We also believe that our product will help in restaurant kitchens – the feedback so far in our region, is very positive. We hope to spread this across the country.”

Kallo Rice Cakes

Kallo Rice Cakes are delicious. Too delicious for something that is so healthy. We have been eating the lightly salted ones at Frost with hummus on top. They taste good and make you feel good. We will be buying in bulk in future. From Ocado.

kalloricecake

Each packet includes a charming original folk tale inspired illustration and matching short poem in vibrant, Scandinavian eye-catching colours.

Kallo uses only the finest natural ingredients to create delicious products – celebrating their ethos for eating well and enjoying a healthy lifestyle. All Kallo’s rice cakes are made from the highest quality wholegrain, puffed brown rice and corn with no artificial colours, preservatives, gluten containing ingredients or MSG and are suitable for vegetarians.

Priced from £1.19 per pack.

Mr Singh’s Hot Punjabi Chilli Sauce

Mr Singh's Hot Punjabi Chilli Sauce

This sauce is hot, super hot. Perfect for spice lovers. The sauce which made Mr. Singh’s famous. Hot and delicious! Deep, rich, umami flavour with a hint of sweetness. You get delicious flavour with a pleasurable chilli kick at the back of your throat. The original and one of the best chilli sauces ever created! Created over 25 years ago, this sauce is historically hot! Yummy with chips, fish fingers, soups, pasta, casserole, cheese on toast and whatever else you can think of!

From Selfridges

Lucy’s Dressing – Golden Dressing

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This sauce only lasted for a day and a half at Frost. It was so amazing we put it on everything. A kitchen essential. Lucy’s Dressings are inspired in their family kitchen in Suffolk, using their own unique recipes. Having hand-picked the finest quality local ingredients.

Golden because it’s made from cold pressed rapeseed oil, which has half the saturated fat of an olive oil based dressing.

The good news with this dressing is that although it’s incredibly good for you, it tastes rich and full bodied and that’s because it’s made from award winning Hillfarm cold pressed rapeseed oil, cyder vinegar, mustard, lemon juice and a touch of honey for the sweetness you all love. Fantastic on salads or for roasting vegetables.

From Ocado or Selfridges

Verdesse

Our writer used these for less than a month and made no other changes. He was less bloated and lost four pounds. Impressive. From Nature’s Best.

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Expert nutritionist Dr Sam Christie comments “We know that coffee drinkers are protected against type 2 diabetes – a condition characterised by blood-sugar irregularities that leads to excessive abdominal fat accumulation. Now, even non-coffee drinkers can benefit. Scientists now understand that what we eat has an enormous influence on whether or not we succumb to this type of disease. Green coffee that provides more of the sugar-normalising compounds (but without the caffeine) is a natural approach to a flatter stomach and part of your protection against this type of condition”.

Nature’s Best Verdesse contains a high dose of 400mg green coffee extract – the trial used a high dose of 500mg. Verdesse™ (£14.95 for 60 tablets from www.naturesbest.co.uk or call 01892 552 094) is a decaffeinated green coffee extract containing ‘5-caffeolyquinic acid’, proven to help you lose weight by speeding up your metabolism. Take every day for an additional metabolic boost.

Verdesse™ is a slimming supplement used to speed up the metabolism and help you lose weight faster. Verdesse™ is a decaffeinated green coffee extract with Svetol™ which contains high levels of active compounds called ‘chlorogenic acids’. One in particular which is called ‘5-caffeoylquinic acid’ is scientifically proven to help you simultaneously lose weight by speeding up your metabolism. These compounds contain powerful antioxidants that help fight free radical damage. The roasting process changes the chemical profile of the coffee bean and this is why unroasted coffee beans are used in Verdesse™. Although you could get as much ‘5-caffeoylquinic acid’ from 3 cups of green coffee, it is quite an acquired taste, taking Verdesse is an easy way to get this into your diet.


Potter’s Herbal Cold & Flu Relief

Potter's cold & flu relief

Natural and it really works.

Potter’s Cold & Flu Relief (formulated with Elder Flowers with Peppermint Oil and Composition Essence) relieves fever and discomfort of colds, chills and sore throats. It contains Bayberry Bark, Hemlock Spruce, Elder Flowers and Peppermint. Now available in Holland & Barrett – RRP £6.32.

Deep Heat Muscle Rescue Neck and Shoulder Cream

deep heat review

It is tempted to use this anyway in this weather, but if you have an injury or some aches and pains it eases the pain. Handy applicator too.

Works to help ease tension from tight, stressed muscles with a warming combination of rosemary and vanilla delivered via a no-mess sponge applicator. It can be used on other parts of the body, but is designed especially for the tense neck and shoulder area. The soothing, warming cream has a beautiful herbal fragrance and comes with a soft sponge massage applicator so you can massage it in at home or use it on-the-go. Massage is well known for its ability to relieve muscle tension and stress, especially when accompanied with aromatic oils. The sponge applicator enhances the tension easing properties of the warming cream through gentle massage. Both available from Boots.com

Deep Heat Muscle Rescue Bath Soak.

Perfect for helping overworked muscles. Great for the end of a long day – great stuff that unwinds and heals.

It’s specially formulated to soothe and ease muscular tension, stresses, strains and tired aching muscles. Key ingredients include electrolyte minerals (which help to prevent cramp) and essential oils of rosemary, patchouli and orange. A warm bath with Electrolyte minerals helps stressed muscles to loosen and relax, and the essential oils of rosemary, patchouli and orange assist in emotional, as well as physical, relaxation and the release of muscle tension.

Deep Relief

deepreliefGreat stuff that really works. I am addicted to it. Available from Boots.

A grim portrait of pain has been revealed by a new study for Deep Relief, a topical, clinically proven analgesic gel which uses both analgesic ibuprofen and counter-stimulant levomenthol to deliver a dual attack on pain to provide, effective pain relief.

In this survey of 1000 adults, almost half (43%) said they were blighted by pain on a daily basis. A similar proportion (45%) reported living with pain for more than five years. The back is the number one sore spot with more than half of pain sufferers reporting the lower back to be the main source of discomfort. The neck and shoulders come a close second affecting two out of five (42%) people.

Commenting on this latest pain data, Dr Sarah Brewer a media GP notes: “Worryingly, this new Deep Relief report revealed that three out of five (60%) who suffer regular aches and pains put their health at risk because they rely on oral pain-relief pills. Long term use of oral painkillers such as aspirin and ibuprofen has been linked with a corrosive effect on the digestive system and long term use of ibuprofen and diclofenac at high doses have been linked to an increased risk of heart attack. It is estimated that this family of medicines, known as non-steroidal anti-inflammatory drugs or NSAIDs, is responsible for 2,600 deaths a year and 12,000 hospital admissions out of 25 million prescriptions not to mention the number of people that buy NSAIDs Over The Counter.”

GRIN AND BEAR

A staggering one in two people (48%) simply ‘grin and bear pain’. Standing for long periods (41%), household chores (40%) and sitting at a desk for long periods (33%) all aggravate discomfort and a third (32%) report that cold weather makes their pain worse.

Nagging pain can also have a huge emotional impact, with a third (29%) admitting they get upset because it restricts their activities and the same number complaining they are constantly exhausted.

“This can become a vicious cycle as there is evidence to show that low mood lowers our pain threshold and depression increases our sensitivity to pain, which makes it feel worse.” Dr Sarah Brewer

Dr Brewer adds: “The survey found that pain also prevented one in four respondents from exercising, which may exacerbate this downward spiral. In fact, we know that exercise releases mood-boosting endorphins, so remaining as active as possible is an important part of pain control in long-term conditions such as arthritis.”

Using an effective topical pain relief product such as Deep Relief gel can help maintain mobility and prevent pain from undermining the ability to enjoy daily life.

In summary, Dr Brewer notes: “This survey also found that two out of five (38%) people had not discussed their pain problems with their GP or a pharmacist and as a result many may be unaware of the risks associated with oral painkillers, and the potential for interactions with other medicines such as blood-thinning drugs. A number of studies have linked the long-term use of NSAIDs to serious side-effects and these medicines must be treated with respect. Sadly, almost one third (31%) of respondents in the Deep Relief survey believed there is nothing they can do to prevent pain.

Overall this survey paints a grim picture of debilitating pain in a significant proportion of the UK population together with a worrying lack of knowledge on how to treat it.”

However, the good news is that Deep Relief is a topical analgesic gel which uses two weapons to help fight pain – analgesic ibuprofen and counter-irritant levomenthol — to deliver a dual attack on pain which has been clinically proven to provide, effective relief.

The ibuprofen reduces pain by damping down inflammation and swelling while the levomenthol provides a counter-irritant effect which delivers cooling pain relief.

“And the synergistic action of these two key ingredients enhances penetration of the ibuprofen suggesting that Deep Relief may deliver more analgesia than products containing ibuprofen alone.

Deep Relief has been subjected to a randomised, double-blind placebo controlled trial — the toughest scientific test there is — and is proven to significantly reduce pain in walking, standing and at rest.

So if you suffer from muscular mild to moderate pain niggles opt for a topical pain relieving gel like Deep Relief gel. However, if the pain becomes severe or worsens, always seek GP advice immediately.

LEVOMENTHOL NO LONGER A MYSTERY

Menthol has been used to relieve aches and pains for centuries but it is only recently that scientists have begun to understand how it works.

Messages to the brain are relayed via a system of transient receptor potential (TRP) ion channels which act as gateways on cells and allow electrical signals to pass back and forth.

A 2007 study at the University of California confirmed that one of these TRP ion channels — known as TRPM8 — is not only essential to signal the sensation of cold, but also responds to menthol. This means at a cellular level these chemical messengers cannot tell the difference between something which is physically cold and the menthol-induced sensation of cold — so applying menthol activates the same pain-relieving response as an ice-pack and triggers a barrage of ‘it’s cold’ signals to the brain which compete with pain signals and dilute their message.

Another piece of the puzzle emerged last year in a study from researchers at the Research Center for Neurobiology and Neurophysiology at Aix-Marseilles University who suspected that menthol’s pain relieving properties went beyond this counter-irritant distraction.

Their laboratory tests confirmed that menthol also blocks at least three of the ion channels which relay the sensation of pain and they reported: “We found that low concentrations of menthol cause analgesia.”[8]

This shows that menthol works in two ways: by both blocking pain signals and by diluting the impact of those which get through to the brain.

Another advantage of adding menthol to a pain-relieving gel is that it aids the penetration of ibuprofen. In vitro studies show that when levomenthol — the type of menthol used in Deep Relief — is added to ibuprofen 2.6 times more analgesic is absorbed by the skin in the first hour and at ten hours the combination of ibuprofen and levomenthol delivers 1.4 times more analgesia than ibuprofen alone.

Deep Relief is the only topical NSAID to combine ibuprofen and levomenthol to provide this two-pronged approach to pain-relief.

New Study Highlights Crucial Role of Red Meat in Plugging The Nutrition Gap

Millions of people in the UK are putting their health at risk because of inadequate intakes of vital vitamins and minerals, a new study has revealed. But the research also highlights just how important the role of red meat is in the diet in helping to cover this nutrition gap.

 

Meat has been a staple part of the human diet since the dawn of mankind, but in recent years there has been some debate over whether too much red meat can raise the risk of health problems. Now a team of researchers has studied the issue of meat in the diet to help gauge just how important it is for a healthy mind and body – as well as the crucial nutrients that red meat in the diet brings.

 

The latest study found that data from dietary surveys indicates that UK diets for people of all ages can be worryingly low in nutrients normally found in meat, such as vitamin A, vitamin D, iron, magnesium, zinc, selenium and potassium. The researchers say that integrating red meat into diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between vitamin and mineral intakes and recommended levels. In addition, there is emerging evidence that nutrients commonly found in red meat may play a role in supporting cognitive function, immune health and addressing iron deficiency.

 

Independent dietician Dr Carrie Ruxton, together with Emma Derbyshire, Senior Lecturer in Human Nutrition, Manchester Metropolitan University and Prof Robert Pickard, Emeritus Professor of Neurobiology, University of Cardiff, studied data from 103 previous scientific research papers. Many of the previous studies drew from the UK National Diet and Nutrition Survey (NDNS) – now an annual rolling programme which provides a valuable insight into the nutritional quality of modern diets. The new paper – entitled Micronutrient challenges across the age spectrum: Is there a role for meat in the diet? – is just published in the British Nutrition Foundation’s Nutrition Bulletin.1

 

The role of red meat in the diet

Red meat – defined as beef, veal, pork and lamb, which is fresh, minced or frozen – is a source of high quality protein and important micronutrients. Beef and lamb are classed as a ‘rich source’ – more than 30% of the recommended daily allowance (RDA) – of vitamin B3 (niacin), B12 (cyanocobalamin) and zinc. It is also a ‘source’ – 15% or more of the RDA – of iron, potassium and phosphorous. Pork is also a ‘rich source’ of vitamin B1 (thiamin). Meat, particularly from grass-fed animals, can be a valuable source of long chain (LC) n-3 polyunsaturated fatty acids (PUFA) such as omega 3 fatty acids. Research shows that these fatty acids support normal foetal development as well as help lower the risk of inflammatory conditions, depression and dementia in later life. Red meat is also an important source of haem iron – a type that is readily absorbed – and data shows that average iron intakes in the UK are inadequate, especially among females in general and during pregnancy.

 

UK nutrition – the seven ages of mankind

 

  • Infants and pre-school children – studies show that diets in this age group are low in vitamin A, vitamin D, iron, zinc.
  • Pre-pubescent children – diets were found to be low in vitamin A, magnesium, iron and zinc. Boys tended to have higher intakes of iron and thiamin than girls.
  • Teenagers (13 to 18 years) – diets are low in many key nutrients – including vitamin A, vitamin D, iron, magnesium, zinc, selenium and potassium.
  • Adults of reproductive age (19-50 years) – diets, particularly for females, fall short in magnesium and iron, as well as zinc, selenium and potassium.
  • Pregnancy and lactation – Women on average fail to get enough calcium, magnesium, iron, iodine, selenium and potassium and vitamin D.
  • Middle-age and older age (50 years and above) – while this group have better quality diets, there are still shortfalls in intakes of magnesium, zinc and potassium.
  • Older-age (75 years and beyond) – data shows that in adults aged over 85, intakes of magnesium, zinc and potassium are below the recommended nutrient intake.

 

How meat affects health – latest investigations

While some studies have linked high levels of meat consumption with health issues, the evidence is inconsistent and the research varies in its quality – for instance one paper that found a link between meat and obesity included pies and pastries as well as lean cuts of meat. Indeed, other research found that lean meat consumption does not impact on risk of chronic disease. Chemicals called heterocyclic amines may be produced when meat is cooked or charred and these have been linked with an increased cancer risk. However, there is also evidence that meat contains nutrients with anticancer properties, such as LC n-3 PUFA, conjugated linoleic acids, vitamins B6, B12, D and selenium. In addition, older studies may not be so relevant today as the fat content of meat has reduced considerably over the past few decades as a result of changes in breeding and animal feeding practices.

 

In terms of heart health, a study showed that eating red meat (lamb) three times a week had no effect on low-density-lipoprotein levels – the so-called bad cholesterol – or triglycerides, both factors for cardiovascular disease, when compared to white meat. In another study of patients with high cholesterol levels, those who ate red meat every day were found to have fewer markers for heart disease. Studies have indicated that meat protein could help delay or reduce the gradual loss of muscle mass – a condition known as sarcopenia. Diet when younger may play a part in mental ability when older – data from a Chinese study found that adults aged 50 years and over who ate meat in childhood had improved memory recall. The Scientific Advisory Committee on Nutrition (SACN) – made up independent experts and which provides advice to the Department of Health – recommends that adults should consume a balanced diet with up to 70g of lean red meat per day and up to 500g per week.

 

Independent dietician Dr Carrie Ruxton, who led the study, says: “Meat has long played a central role in the human diet and is now recognised as an important source of high-quality protein and essential micronutrients. The research indicates that even in developed countries such as the UK, with a plentiful food supply, there is evidence of under-consumption of key vitamins and minerals which support long-term health. It is notable that many of these are present in red meat, such as iron, vitamin A, vitamin D, selenium, magnesium, potassium and zinc.

 

“Integrating red meat into diets across the age spectrum, from infanthood to old age, may help to narrow the present gap between intakes and recommendations. In addition, there is emerging evidence that nutrients commonly found in red meat may play a role in supporting cognitive function, immune health, and addressing iron deficiency. While concerns have been raised about the potential impact of meat on the risk of chronic disease, there is little evidence and may be triggered by meat cooking methods or other dietary factors.

 

“Moderate amounts of lean red meat provide a wide range of important nutrients, without substantially increasing intakes of energy and saturated fat. When consumed in moderate amounts as part of a balanced diet, lean meat is unlikely to increase the risk of chronic disease yet provides an important source of micronutrients. In addition, people who eat lean meat regularly tend to eat more vegetables, fruits, low-fat dairy products and have a higher intake of nutrients overall, suggesting that inclusion of red meat does not displace other important foods.”

 

Dr Ruxton adds: “Meat had a central role in the diet of early man and continues to do so in modern times. When eaten as part of a balanced diet, red meat represents an important source of protein and essential nutrients, which may contribute towards improving diet quality from weaning to old age. Recommended intakes for red meat – up to 500g cooked weight per week – would appear to be safe and most UK adults are within this range.”

Texas Joe Pop Up Restaurant At Brewdog Shoreditch Review

We traveled to Shoreditch for a taste of the US: The Texas Joe food is proper American food from the heart of Texas. Well, almost. Quite a lot of it is spicy, there is a lot of meat, and it all tastes and looks authentic.

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I had the sampler; beef brisket- cooked perfectly and very tender, smoked chicken-very tasty and well-smoked, Brewdog Shoreditch had to remove two doors to get the smoking machine in, hot link sausages- proper meaty sausages, taste great and slightly spicy, beef rib-the rib was huge and very well done. The sampler also comes with beans, chilli and sauce.

On the side we had chilli cheese fries and jalapenos stuffed with brisket and cheese and then wrapped in bacon. Rather stupidly, I underestimated how hot the jalapenos would be. The chilli is also hot (I know, obviously). My colleague had the hot link sausages, he pointed left to right to the food (chilli cheese fries, hot link sausages and stuffed jalapenos) hot, hot and hotter he said.

If you love meat and you love spice you will love the Texas Joe pop up restaurant. There are things that are not spicy though. Like the smoked chicken. The food is good and authentic. It is hearty, filling and very American. Very different.

On the side we had beer from Brewdog. I don’t like beer but I had a raspberry fruit beer which was actually nice. My colleague loved the beer he had, which can be seen below. Brewdogs ‘punk’ beer is anti the big brand generic lagers. Brewdog refuses to compromise on ingredients for its beer to save on costs just to boost profits. It shows in the taste as well. The beer is excellent and noticeably better.

photo 4 (4)Dragon’s Den star Joe Walters has today announced the launch of his pop-up Texan BBQ at BrewDog Shoreditch. The maverick cowboy will be cooking up a storm in the East London venue, following his standout pitch for his beef jerky company on the BBC 2 entrepreneurial show in August. Texas Joe’s BBQ will serve a full range of smokin’ Southern delights including slow-cooked brisket, beef ribs, chili-dogs and fresh cornbread.

The first Texas Joe’s BBQ will be hosted at BrewDog Shoreditch, and the company plans to open a series of standalone restaurants in the coming months.

The opening of his first pop-up BBQ joint completes a rollercoaster period for the cowboy, which saw him officially launch his jerky company and secure a nationwide deal with Sainsbury’s to stock his product.

photo 1 (6)Millions of viewers watched Joe pitch his beef jerky company in a rhinestone suit and Stetson this summer on the Den– a pitch that included a performance of the song ‘Put that jerky in your mouth’ by Sunday Best’s recording artists Kitty, Daisy and Lewis.

Joe secured a £50,000 investment from Peter Jones of immediate edge, although the Texan is now operating without the assistance of the ‘Dragon’.
However, BrewDog co-founder James Watt saw the potential in the Texas Joe’s brand and invested.

Watt was recently named Scottish Entrepreneur of the Year and BrewDog beers have previously been used in Texas Joe’s jerky recipes.

Texas Joe’s founder Joe Walters commented:

“Since appearing on the show, the response to our Texan jerky has been so phenomenal that we knew we had to expand our offering and bring a little South hospitality to London. With our first pop-up BBQ joint we’re giving people a taste of authentic Texan BBQ and we know they are going to love it.”

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Kizzy’s Cookies Vegan Cookies Review

At the risk of sounding like an old woman; food just isn’t like it used to be. Pesticides, preservatives, GM crops…the list of horrible chemicals and stupid farming tactics seems to grow by the day. You now have to pay more money to eat natural food without all of the nasty chemicals in them. I love organic food. I also love vegan food, small businesses and anyone taking on the food giants. These are all things we support at Frost Magazine: environmentalism and good, natural food.

Which is why Kizzy’s Cookies might go in our hall of fame. These classic chocolate chip cookies are vegan. They are freshly baked and made from scratch without preservatives or chemicals. While some organic and vegan things lack flavour, Kizzy’s Cookies are the best cookies I have ever tasted in my life and our other writers agreed. They also taste fresh and pure. You can really taste the difference.

I predict, and hope for, big things from Kizzy’s Cookies. Frost loves….

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The Best London Restaurants To Watch Fireworks

BONFIRE NIGHT 2013

On November 5th, the London skyline will dazzle with fireworks to celebrate Guy Fawkes night. Enjoy the show at one of these top London restaurants:

 

 

angler

Angler

Michelin starred British seafood restaurant Angler, located within South Place Hotel, offers guests a stunning terrace in which looks over the City of London from its location near Liverpool Street station. Enjoy some seafood winter warmer dishes such as the Angler and lobster pie, while watching the sky light up and sparkle in between the skyscrapers.  www.anglerrestaurant.com

 

 newgrill

 

 

 

New Street Grill

After tucking into a delicious steak at meat house and grill restaurant New Street Grill, head outside to the terrace shared by adjacent venue The Old Bengal Bar. Sip on some warming colonial cocktails, such as the Royal Daiquiri, while snuggling up under blankets and enjoying the capital’s firework displays. www.oldbengalbar.co.uk

 

vivo

 

 

Vivo

Newly opened in Islington, and inspired by the traditional gastronomia and pasticceria of Italy, Vivo is an all day casual dining affair serving authentic and regional cuisine. With a cozy terrace situated on the roof, diners can watch the crackling comets set the sky alight with prosecco in hand, served on tap, and a slice of authentic Romana pizza. www.vivotaste.com

 

 ad12

 

 

AD12 atT42

Anthony Demetre’s three month pop up restaurant, located on floor 24 of iconic high rise building Tower 42, is the perfect venue to gaze at the stunning fireworks across the capital. Indulge in Demetre’s contemporary European menu which showcases his signature style from his restaurants Arbutus, Wild Honey and Les Deux Salons. Dishes include crisp pigs head, potato purée, pickled turnip; and turbot, butternut squash, girolles, shrimps, salted butter. http://ad12.co.uk/

 

 Min Jiang

 

Min Jiang

Situated on the 10th floor of the Royal Garden Hotel, Kensington, Min Jiang offers views of Kensington Gardens and London beyond. As the skies light up on 5th November, guests can sample the firey Chilli Sensation menu and cocktail flight. Available throughout November and costing £65, three fiery cocktails will be paired with a set menu of spicy Chinese specialities. Starters include a choice of Bi Feng Tang Soft Shell Crab or Sichuan Chicken paired with a Sichuan Mary – a hot Bloody Mary. For the main course, a Chilli Caipirinha accompanies a choice of Gong Bao Prawn or MaPo Tofu, both with steamed rice. For a spicy but sweet dessert, a Sichuan Pancake is served with a Chilli Chocolatini. The chilli cocktails can also be sampled at the Min Jiang bar, priced individually or accompanied by Bi Feng Tang Soft Shell Crab for £22.

www.minjiang.co.uk

Where will you be going?