Who? Young British Foodies
What? Young British Foodies, the competition which celebrates the unsung heroes in the food industry is back for the second year. As an alternative to the best restaurant or bar, it seeks out the best butcher or baker – the talent behind the establishments. The competition is now open for entries from across the UK.
When? Entry closes 30th April
Where? www.the-ybfs.com
How? See website for more information
Who? Yauatcha and Harvey Nichols What? Yauatcha and Harvey Nichols have teamed up to celebrate the Year of the Horse with a giant installation of horses at the restaurant where guests can enjoy a special Chinese New Year menu. The installation is created from thousands of red envelopes and guests at Yauatcha will also receive red envelopes containing fashion and beauty treats at Harvey Nichols or drinks and dining offers at Yauatcha. When? Available now until 10th February Where? 15-17 Broadwick Street, London W1F 0DL How? For more information, see www.yauatcha.com
Who? La Coopérative at Riberach Hotel What? With almost nothing around for miles except vineyards, Riberach is surely one hotel restaurant that focuses on wine. While the wine list is considered, the food is equally refined. With a focus on local produce, the well structured French fare also takes influences from nearby Basque country. Relatively unknown right now, it’s certainly one to watch. When? Open year round Where? 2a, Route de Caladroy, 66720 Belesta, France How? For more information, see www.riberach.com Fly via Air France
GO AND FIND THE REAL THING – There are limits to this of course. In the case of some obscure fish, I’m not often in a position to don a wetsuit and jump in the deep if it lives at the bottom of the inky blue, but there’s always a fish market. HANDLE THE THING – If it’s got bones, feel where they lie. If it’s got skin, get familiar with the feel and texture: hairy, bald, feathery, scaly, bit gooey, slippery, a bit want-to-put-it-down-and-run. Move it around. Check out the way the shadows play on the dips and curves. TAKE IT HOME TO MEET THE FAMILY – If I…
Who? Aveqia What? Cookery school newcomer is all about connecting people through cooking where instead of cooking individually, it’s all about cooking as a team. The company’s origins are in Sweden where owner, chef and entrepreneur David Berggren had once cooked for the Queen of Sweden. As such, every dish you cook has a Scandinavian take on things. With four courses and plenty of wine, there’s lots to get you talking. When? Open now Where? 2 St. Bride Street London EC4A 4AD How? Visit www.aveqia.co.uk for more information Ten photos from Aveqia
Who? Chef/Patron Mark Poynton of the recently starred Alimentum in Cambridge What? Mark Poynton will be cooking at the Winter Garden Restaurant of London’s Landmark Hotel Tuesdays to Saturdays for three weeks. There will be a three course a la carte menu for £45 and six course tasting menu for £65. A hotel package including a six course menu, overnight stay and traditional breakfast will also be available at £390 for two. When? Starting from the 20th of November until 8th of December. Where? Winter Garden Restaurant, Landmark Hotel, 222 Marylebone Road London NW1 6JQ www.landmarklondon.co.uk How? For reservations for the Winter Garden please call 020 7631 8000 or email restaurants.reservation@thelandmark.co.uk. For room reservations please call 020 7631 8222…
Who? Moleskine What? If the sweet stuff is what you’re into then you can’t be without the new dessert journal from Moleskine. With four themed tabbed sections, three bookmark ribbons, double expandable inner pocket, it’s the only thing you’ll need to keep your dessert recipes in check. Now, to start baking… When? Available now Where? Available online from Moleskine How? Buy now from Moleskine
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