Artisan du chocolat has just launched their second and long awaited shop, a luxury concession at Selfridges on Oxford Street situated on the ground floor in the confectionery hall.

In keeping with their tradition for innovation, Artisan du chocolat at Selfridges creates a new concept designed to enhance the experience of chocolate. It includes the first chocolateria with a small seating area serving chocolate to drink and eat, alongside the extensive range of Artisan chocolates for sale.

Renowned for exquisite quality and creativity, Artisan du chocolat is unique among chocolate makers in the UK being the first to produce chocolate from ground cocoa beans on an artisan scale in their Kent atelier. The new Artisan du chocolat shop at Selfridges will be a great showcase for their entire range of chocolates, including the Great British Chocolate Bars, Exotic Fusion Bars and the famous Liquid Sea Salted Caramels, soon to launch in a variety of amazing new flavours and luxurious new packaging.

http://www.artisanduchocolat.com

Brunello at The Baglioni Hotel has recently launched its brand new chocolate afternoon tea, which combines this truly British pastime with the Italian love of stopping mid afternoon for a rich cup of hot chocolate with whipped cream and a homemade chocolate pastry or two. Treats include: Homemade scones served warm with Italian chocolate spread and clotted cream, Dark chocolate scones with white chocolate chips, White and dark chocolate choux cream, Chocolate truffles and Fresh fruit chocolate tart. Brunello Chocolate Afternoon Tea is priced at £28.00 and £36 with a glass of Champagne and served daily between 4 and 6pm.

http://www.brunellorestaurant.com

Situated in the heart of Mayfair, Chor Bizarre is famous for its excellent Indian food as well as its celebrity clientele. The restaurant has just launched new menus for Winter with wine pairings and a new wine list by Charles Metcalfe.

The charming restaurant captures the spirit of a ‘chor bazaar’ (thieves market) with a wealth of artefacts and objects displayed in every corner and on every wall. The cuisine is partial towards Kashmir and offers traditional Kashmiri Tarami platters as well as Wazwan (a special meal of over 30 courses) in addition to other Thalis – a sampling of dishes from various parts of India. Terrific kababs, Tak-a-Tak platters and a range of Chaats (Indian street fare) complete the menu.

http://www.chorbizarre.com

Set in fifty acres of gardens and parkland, close to the Black Mountains, the Brecon Beacons and the Wye and Usk Valleys, Felin Newydd House is a unique country retreat – a beautiful country estate available for exclusive hire. This historic house has recently undergone a complete restoration and evolved into a truly magnificent retreat with a grand interior, warm and comfortable atmosphere set in breathtaking surroundings. The house can accommodate up to 18 guests for its exclusive use and is the perfect place for a weekend in the country, shooting parties, birthday or other celebrations with groups of friends, family or colleagues, as well as client entertainment and product launches

http://www.felinnewyddhouse.co.uk

February 2009 will see two renowned purveyors of food, Harvey Nichols Fifth Floor and Laverstoke Park Farm, join forces to showcase a new range of menus celebrating all that is good about comforting Winter eating. A hearty farm breakfast will be available at the Café and a stunning Market Lunch menu at the Restaurant, both created using the finest seasonal produce from Laverstoke Park, a leader in the field of ethical, organic and biodynamic farming.

Jonas Karlsson, Fifth Floor Executive Chef has excitedly welcomed the opportunity to create a brand new breakfast and lunch offering featuring a selection of prime seasonal Laverstoke Park produce. The Laverstoke Park Farm Breakfast and Market Lunch menu will be available daily at The Fifth Floor Restaurant from 15th February to 31st March 2009.

http://www.harveynichols.com

Gascoyne Place opened in the heart of Bath just over a year ago and in the past twelve months the restaurant and bar has become a cornerstone on the Bath eating and drinking scene. Situated in a stunning Grade II listed Georgian town house, originally built into the City walls and located on the edge of one of Bath's finest squares, Gascoyne Place is the brainchild of architect Wayne Taylor and former theatre Director Marty Grant. Together, they have created a diverse offering, encompassing a traditional bar, lounge, elegant dining rooms as well as an informal eating space.

The menu changes often to make the most of local suppliers from Wiltshire, Somerset, Devon and Cornwall. Highlights from Head Chef Richard Hughes's current menu include: Pan seared Cornish Scallops with crispy pork belly and a caramel chilli sauce or Roast field mushrooms with garlic, wilted spinach and Wyfe of Bath organic cheese to start; Rainbow Wood sirloin steak with home-cut chips, roast root vegetables and thyme jus or Pan fried calves liver and bacon with sage mash and red wine jus for mains.

http://

Green and Red Mexican cantina and bar is Evening Standard's Bar of The Year 2006. It offers the vibrancy and flavour of Mexico without the usual sombrero and stuffed donkey Mexicana and is owned by the Underdog Group (Hawksmoor, The Marquess Tavern).

Just launched is the new basement bar, Chamucos, with the largest range of tequila in the country, Latin DJs and late license until 2am

http://www.greenred.co.uk

Hawksmoor steakhouse and bar in Shoreditch opened in the summer 2006 and has gained a loyal following for the excellent quality of food and drink on offer. The meat – sirloin on the bone, rib eye, hangar and rump steaks as well as pork chops, racks of lamb and Tamworth ribs, is supplied by the famous Ginger Pig butchers and the extensive cocktail list has been created by general manager, Nick Strangeway (Floridita, Cecconni’s, Annexe 3). The cocktails include a selection of juleps, sours and punches served in vintage bowls and designed for sharing as well as American spirits and beers.

http://www.thehawksmoor.co.uk

Le Bouchon Breton, a 200-cover brasserie, champagne and shellfish just opened in the Spitalfields Market, is the brainchild of restaurateur and ex money broker Ian Stoppani and culinary heavyweight Michel Roux Jr.

Nicolas Laridan who has spent the last seven years as Head Chef at Le Gavroche heads up the kitchen at Breton, with Francois Bertrand, Le Gavroche’s beloved sommelier brought in to tackle both the extensive wine list of over 700 bins and the 50 cover champagne bar. Taking inspiration from the grand old Parisian brasseries, Breton interior is classic, dominated by a long custom-built pewter bar. There is also an all year round terrace overlooking the market below. Breton shellfish features strongly on the menu full of comforting, well-priced brasserie classics.

http://lebouchon.co.uk

The Oxo Tower Restaurant, Brasserie and Bar is renowned as one of London’s finest modern European restaurants and a best loved destination for people from all over the world. With its breathtaking views over central London and its unique position high above the River Thames, The Oxo Tower’s Terrace has become one of the most romantic spots to enjoy a very special summer lunch or dinner and ideal for alfresco drinks.

The Restaurant, headed by Executive Chef Jeremy Bloor, offers the ultimate fine dining experience, fusing Western and Eastern cooking into menus that have stood the test of time. The Brasserie, with Deon Jansen at the helm is fast, fun and packed full of diners enjoying the relaxed informal feel and the professional but unfussy service in such a magical location.

http://www.harveynichols.com

Situated in the historical former site of the Bank of New York, Prism is a remarkably elegant restaurant exuding the glamour and power of the 1920s financial world. Many original features have been retained, such as the vast ceiling, classical columns and towering windows, creating a grand setting for the Head Chef Richard Robinson’s sumptuous modern British/ European cooking. His current menu includes: Ballontine of foie gras, Champagne jelly, smoked eel tempura and herb salad, potato foam and Hand dived Scottish scallops, herb crusted frogs’ legs, parsley purée and garlic to start; Breast of poulet noir, asparagus, wild garlic and chanterelles, fresh peas three ways, Parmesan gnocchi and Saddle of English rabbit, boudin noir, glazed baby endive, foie gras, Madeira sauce to follow; Chocolate mousse, chocolate cocoa nib cake, crème fraîche and Caramel poached pear, compôte, sorbet and Sauternes jelly to finish.

http://www.harveynichols.com

Saki Bar and Food Emporium, the contemporary and authentic Japanese restaurant in Smithfield will launch London’s first shojin kaiseki (strictly vegetarian) menu on 19th May. Originating in Buddhism, shojin kaiseki cuisine is very specialist and Saki’s new Head Chef, Yoshitaka Onozaki is the only chef in the UK with enough dedicated experience to introduce the delicate cuisine to London, having acquired traditional skills to prepare it in one of Japan’s most reputed shojin kaiseki restaurants.

The six-course tasting menu is priced at £65 per head, including sake or a non-alcoholic cocktail as an aperitif. Dishes include: Abalone Shitake, Konbu Infused Winter Melon (sashimi), Konnyaku Root, Young Bamboo Shoot, Jade Aubergine, and Grilled Ume Plum Nimono In Buck Wheat An Sauce (nimono course) and Grilled Lotus Root Kabayaki with Tofu Dengaku (yakimono course).

http://www.saki-food.com

Sitaaray, the popular Indian Grill restaurant in Covent Garden is launching a brand new rickshaw takeaway service in June. Specialising in mouth-watering kababs and grills, all made to authentic recipes adapted to suit modern tastes, Sitaaray has built a loyal following not only for its excellent and affordable food but also for its colourful and fun Bollywood-inspired interiors. Now local residents and businesses can enjoy the delicious food such as Kadhai Chicken (tossed in masala with tomatoes, peppers, ginger and crushed coriander seeds), Lamb Methiwali Boti (fenugreek flavoured tender lamb chunks skewered and char grilled) and Malabar Crab Cake (mustard seeds and curry leaf flavoured peppery crab cakes) at home or work, all delivered on the vibrant rickshaws.

http://www.sitaaray.com

Tamarai is one of London’s most vibrant and stylish venues, a dynamic space with an excellent restaurant, bar and late night weekend club. Its design and cuisine inspiration is the lotus flower, a symbol of the sun, of creation and rejuvenation, intrinsic to the culture of some of the world’s oldest civilisations.

Tamarai has just won Best Late Night Bar In The UK at the 8th Annual Theme Bar and Restaurant Awards. Anshuman Saxena, General Manager says “It is a great honour to be recognised by the leading industry awards as the best in the country. The team at Tamarai has worked tirelessly to make every visit to the restaurant, bar and club an unforgettable experience.”

http://tamarai.co.uk

Just opened on Fortis Green in Muswell Hill, The Clissold Grocer is a great new delicatessen and grocery shop from the owners of The Clissold Arms gastro pub next door. A great addition to the local area, The Clissold Grocer will specialise in the highest quality produce and home made speciality food, stocking everything from seasonal organic fruit and vegetables, various artisan produce and freshly made dishes from The Clissold Arms.

The Clissold Grocer is the first shop from Caroline Jones and Hugh O’Boyle who, apart from The Clissold Arms also have a handful of hugely popular pubs and gastropubs in North London including The Three Crowns in Stoke Newington, The Spurstowe Arms in Hackney and The Talbot in De Beauvoir

http://www.jobo-developments.com

The Exhibition Rooms is a brand new modern British restaurant and bar situated on Westlow Hill, in the heart of leafy Crystal Palace. This ultimate neighbourhood restaurant serving modern British Food and an eclectic range of cocktails in the opulent downstairs bar and snug is the brainchild of Nick Christodoulou, Wills Logue, David Massey and Geoff Ridgeon.

Co-owner David Massey, former Head Chef at Battersea’s Butcher and Grill and Harvey Nichols Fifth Floor Restaurant, takes over running the kitchens at The Exhibition Rooms and has devised the ultimate Modern British menu with a few European influences, creating a sophisticated but very relaxed dining experience at affordable prices, perfect for the local market.

http://www.theexhibitionrooms.com

The Regent, well known for its quirky original interior and legendary list of homemade organic hamburgers, launches its stunning newly refurbished outdoor terrace, the ultimate in sophisticated al fresco drinking and dining. The Regent’s Chef/Proprietor Andy Perrit has devised a tempting new menu, perfect for laid back neighbourhood eating and drinking: Blood orange and plum tomato soup with crispy bread or Cornish crab cakes with rocket salad and sweet chilli sauce or Mozzarella wrapped in pancetta with a watermelon dressing to start and Organic Spring lamb chops with sweet potato mash and roasted cherry tomatoes on the vine or Vegetable stuffed aubergine with char grilled halloumi cheese for mains.

http://www.theregentkensalgreen.com

Just launched, The Stag in Hampstead is the second pub from the Perritt brothers, owners of the popular Regent in Kensal Green. Jonathan and Andrew Perritt have brought that laid back feel, friendly and genuine service and great food that The Regent is famous for to their second venue. The Stag’s main draw, however will be the its ample outdoor space, a garden for diners and drinkers alike, cleverly designed to remain open for the whole year.

The great food offering at The Stag focuses on simple, hearty dishes, with Andrew Perritt, the executive chef overseeing the well-priced menu. Delicious homemade organic burgers form the main part of the menu, along with a list of comforting seasonal specials, the Sunday roast and a great list of regional British cheeses available from the bar. A good selection of wines, beers on tap and long drinks completes the offering.

http://www.thestaghampstead.com

Launched this summer, The Vyse Room Restaurant at Stoke Place is a stunning country retreat, set in Capability Brown landscaped grounds, just 30 minutes from Central London. Head Chef Mark Bentley, formerly Head Chef at The Hind’s Head in Bray, is cooking simple, resolutely British food using fantastic seasonal produce. His new autumn menu includes Breast of wood pigeon, shaved beetroot, red onion and basil, Smoked pheasant, fine beans and dandelion salad and Portland crab, toast and peach salad to start. Mains include Whole baked red mullet, shaved fennel, lemon and olive oil, Gressingham duck and butter bean cassoulet and Roasted saddle of venison, beetroot rosti & wild mushroom jus. Local game and steaks come from the Windsor Farm shop and the restaurant also offers a good selection of Meantime Breweries ales, perfect accompaniment to Steak and kidney pudding, after a long walk around the grounds.

http://

Beth Coventry’s pub-with-food in Hampstead is a firm local favourite. Situated between the Heath and Hampstead Village, the Georgian building has three dining rooms on the first floor, seating 10, 16 and 20, which lend themselves perfectly to private dining and events. The main bar downstairs is a comfortable space, suitable for eating, drinking and regular events and there is also plenty of outside seating, ideal for warmer months.

On 15th October, The Wells will hold Restaurants Against Hunger Charity Quiz, hosted and created by John Spiteri, much loved restaurant manager, currently residing at Bentley's.

Tickets are priced at £50 per person and include a three course dinner and half a bottle of wine with a £30 charity donation. Supper from 7pm, the quiz will start at 8pm

http://www.thewellshampstead.co.uk

UP Box, the environmentally friendly take out in Ludgate Circus has just launched a great new range of delicious, nourishing winter dishes prepared by their new chef, Ron Laity, who hails from Rick Stein’s Seafood Restaurant in Padstow. Ron will be introducing a range of boxes, containing complete meals such as: Italian Slow cooked lamb with green beans and vinegar, mashed potatoes, cherry tomato and courgette with chilli, garlic and basil; Moroccan Chicken Tagine with preserved lemons and olives, couscous, sautéed courgettes with mint and garlic.

Launched only six months ago, the UP Box concept of providing ‘urban picnics’ - well-balanced, freshly made and delicious bento box-style food themed on different countries has already won over City workers looking for an alternative to gluten and carbohydrate-heavy high street offering. With the acquisition of the new chef, Nick and Ines Alfille, the founders will now focus on brand expansion, taking the Urban Picnic concept across London.

http://up-box.co.uk

Having worked in the PR industry for the past nine years, Irena has extensive experience across all areas of public relations from fashion; representing Ghost, Evisu, Duffer of St George and Preen amongst others, to consumer brands such as Bandai toys, Take Two Interactive computer games and boutique hotel book 'Mr & Mrs Smith'. Since 2001, Irena has found her niche, specialising almost exclusively in food and drink and restaurants; her portfolio has included Zuma, Fakhreldine, The Greenhouse, OXO Tower and Harvey Nichols Food Hall. Irena joined Laundry Communications as a Director in 2004 and contributed greatly to the team being voted 'London's Bright Young Things' in 2005 by Fabric Magazine.

irena@kitchencommunications.com

Henry started his career in the kitchens of The Savoy Group, as an apprentice chef. This included working in the kitchens of Claridges, The Savoy Grill and The Connaught under the legendary Michel Bourdin for three years. After having satisfied his culinary curiosity, Henry temporarily changed direction and joined The Moving Picture Company, London's foremost post production company as a junior producer. Two years later he moved into on-line production, and worked on various commercials and pop promos around the world. Unable to resist his passion for food and drink, Henry joined Jori White PR where he headed the restaurant division. Henry worked for Jori White for three years and his client portfolio included The Cheyne Walk Brasserie, Kai Mayfair, The Jessen Group and Embassy.

henry@kitchencommunications.com