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PREPARE FOR BUNNY-DOMINATION!
BUNNYCHOW ‘HOPS INTO’ BOXPARK
bunnychow BOXPARK has arrived. After taking the streets of London by storm this summer with their South African inspired truck, bunnychow have bounded into their first permanent home at Shoreditch’s BOXPARK. The new location will ensure that anyone in search of a ‘bunny’, no matter what time of day, will know where to find one.
SIPPING AND SAMPLING IN THE CITY
INTRODUCING TIRAGE, CHAMPAGNE ET PLATS
Champagne aficionados, stand by your flutes – a new concept specialising in Champagne and informal dining is coming to the City, offering one of the largest selections of Champagne and sparkling wines by the glass in London, alongside an innovative menu of tasting plates.
RESTAURANT STORY AWARDED MICHELIN STAR JUST FIVE MONTHS AFTER OPENING
Story, the much-lauded debut restaurant from 26-year-old chef Tom Sellers, has been awarded a Michelin star just five months after opening its doors.
Published this morning in the Great Britain & Ireland Michelin Guide 2014, Story is just one of 15 new one-stars awarded this year – nine of them in London.
ROSA’S THAI CAFÉ LAUNCHES FLAGSHIP SITE ON CARNABY STREET
Rosa’s, the family-owned London-based Thai café group is launching its fourth site in September on Ganton Street, located just off Carnaby Street. Overseen by husband and wife team, Alex and Saiphin Moore, Rosa’s Carnaby will be serving a brand new menu including 15 freshly developed dishes, inspired by Saiphin’s recent trip to Bangkok and Hong Kong.
WHYTE & BROWN ARRIVES ON CARNABY STREET ‐ A BRAND NEW CASUAL DINING CONCEPT
Brand new free-range chicken and egg concept Whyte & Brown will open on 8th July in Kingly Court, off London’s Carnaby Street. Overseen by chairman Kevin Bacon (former main board director of The Restaurant Group and non-executive director of Ignite Group), and the brainchild of Creative Director Fiona Gale, Whyte & Brown celebrates the diversity of cooking with chicken and eggs.
The 3446 square foot, casual dining restaurant and bar has 132-covers split over two floors and an alfresco courtyard seating 24.
ROCHE COMMUNICATIONS WINS F&B FOR SHANGRI-LA AT THE SHARD
Specialist hospitality public relations agency, Roche Communications has been chosen by Shangri-La Hotels and Resorts to launch its food and beverage outlets in the Shangri-La Hotel, at The Shard, after a five-way pitch.
The deluxe 202 bedroom hotel is located on floors 34 – 52 of Renzo Paino’s iconic tower and Roche Communications with communicate the September opening of the property’s lobby lounge, destination modern European restaurant and ground floor boutique patisserie and gourmet shop as well as London’s highest bar, complete with swimming pool, situated on the 52nd floor of The Shard.
TO THE HUNGRIEST BIGGER GO THE SPOILS!
Whilst the London restaurant scene thrives, it can be easy to forget that not everyone in the world has enough food to eat. On 7th May, from 7pm the Auction Against Hunger will be held on the roof of Shoreditch House in collaboration with humanitarian organisation Action Against Hunger. Calling upon some of the restaurant industry’s biggest names, the event will raise money for some of the world’s most malnourished children.
HIGH(EST) TEA IN LONDON: PARAMOUNT LAUNCHES HIGH TEA 32 FLOORS ABOVE SOHO
High tea is taken to another level at Paramount, the restaurant and bar at the tip of Centre Point. Ascend 32 floors and enjoy its all-new high tea – the highest in London, no less – with 360-degree views of the capital.
Whether with leaves (£28) or with bubbles (£42), high tea here is a welcome respite from the buzzing, chaotic streets below – from a quick pit-stop between shopping or a more languid, all-afternoon affair. Set against striking interiors by design don Tom Dixon – featuring a showstopping copper-clad bar and loungey, stay-a-while seating – Paramount’s take is presented in the tiered way with plate after plate of sweet and savoury delights.
AN EGG-CELLENT WAY TO CELEBRATE EASTER
Cinnamon Soho Launches All-Ball, Easter Egg-Inspired Menu
One of life’s age-old questions is this: what came first, the chicken or the egg? The answer is neither; it’s Cinnamon Soho, which revolutionised the standard Scotch egg with its signature Indian-inspired range of ‘balls’ – including the now-famous Bangla Scotch Egg.
Included in ‘The 100 Best Small Dishes in London 2012’ category by Time Out, the Bangla Scotch Egg has become a firm favourite with executive chef Vivek Singh’s non-feathered fans and has been used as the starting point for an all-ball, Easter egg-inspired menu.