This summer, Mayfair’s oldest and best-loved butchers, Allens, launches a brand new own range of traditional sauces and condiments to accompany their superior quality meat, poultry and game. Furthermore, from mid July, all of Allens produce will, for the first time, be available to order online for nationwide delivery.

Launching at Taste of London on 18th June, Allens luxurious range features everything you need to accompany a traditional joint of roasted meat, poultry or game: from a selection of mustards, horseradish, pickles, sauces, chutneys, jelly and honey. Visitors to Allens stand at Taste will be able to buy the sauces as well as see demonstrations of butchery.

The Allens new website will follow, ready to take online orders from mid July. Most of Allens traditional cuts of meat, poultry and game will be available to order online – from roasting joints to cheaper cuts such as oxtail and skirt. A seasonal food section will contain special meat boxes, from barbecue boxes in summer to bronze turkeys and geese for Christmas and, of course, the fine game selection, which is Allens speciality.

http://www.allensofmayfair.co.uk

Artisan du chocolat, UK’s finest chocolatier is opening their third store on Westbourne Grove on 4th of June with a new chocolateria. More than just a chocolate shop, Artisan on Westbourne Grove will have a seating area with 16 covers and a menu featuring a whimsical list of chocolate nibbles such as tasting plates of chocolate and salted caramel chocolate tart alongside Artisan’s take on drinking chocolate.

Nick Strangeway, legendary cocktail bartender has collaborated with Artisan to create bespoke chocolate cocktails. Nick has developed a range of alcoholic drinks infusing or distilling spirits with cacao in its purest form to get intense aromas and flavours. His drinks list at Artisan will include martinis, bellinis, Latin drinks, fizzes and sours.

Artisan chocolateria will also stock the full and extensive range of chocolates, from the Great British and fusion chocolate bars, couture chocolates, the famous liquid sea salted caramels and the seasonal collections. A mini conche will demonstrate how Artisan make chocolate from ground beans, giving off the irresistible aroma, while in the summer months, outside seating will provide a perfect spot to enjoy chocolate granitas.

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

Above the Knightsbridge rooftops, the secluded Fifth Floor Café’s Terrace has always been a favourite for those in the know. To celebrate the start of the British Summer Knightsbridge’s best kept secret now boasts a magical, new flower garden installation, courtesy of Champagne Perrier-Jouët.

The installation, which was a collaboration between a number of artists and designers reflects the wonderful stylised Anemone flowers of the Perrier-Jouët bottle and even features a romantic swing for two embellished by a Jane Packer flower creation. Fifth Floor Executive Chef Jonas Karlsson, has taken inspiration from the garden to create a new Garden Salad Menu, served daily on the terrace.

The Belle Epoque Terrace Garden is available to book for dinner for the duration of the summer.

http://www.harveynichols.com

Inspired by the delicate and sophisticated fragrance, Vanille Gourmande by Laura Mercier, Harvey Nichols has created a very special Vanille Gourmande Afternoon Tea, launching on 12th June exclusively at the Fifth Floor Restaurant in Knightsbridge.

A bespoke blend of tea leaves, that beautifully complements the subtle notes of Vanille Gourmande with a fragrant and aromatic blend of jasmine, vanilla, rose and green Chinese tea has been especially created by the Harvey Nichols’ own master tea blenders. Executive Chef Jonas Karlsson, has come up with some delicious treats, all of which work well with the subtle aromas of this best selling scent. A range of Champagne by the glass is also available. Furthermore, customers who order the Vanille Gourmande Afternoon Tea will be able to have a bottle of the scent delivered beautifully wrapped to the Restaurant while enjoying their tea. £19.95 per person or £59.95 including a bottle of the perfume.

http://www.harveynichols.com

With its fantastic cityscape views of Leeds, the Fourth Floor Café in Harvey Nichols is one of the most consistently popular destinations on the Yorkshire circuit.

Presiding in the mosaic fronted open kitchen is Richard Walton Allen, the Café’s well-loved Executive Chef, who celebrates ten years at the helm this spring. A champion of Yorkshire produce, Richard has created a real treat to mark the event – a Ten Course Tasting Menu inspired by great produce and a wandering palate, full of his customers and his team’s favourite dishes.

Priced at £55 per head, or £80 including paired wines, the Ten Course Anniversary Menu will be available for dinner from 1st of May for eight weeks. The menu will be available with a 24-hour notice from Tuesday to Saturday evenings.

To book this stunning offering, please contact the Café on 0113 204 8000 or email: leeds.reservations@harveynichols.com

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://www.gascoyneplace.com

The talented team at Hawksmoor has just launched their first house Hamburger which has already had rave reviews and could be a contender for London's best Burger. The Hawksmoor Hamburger was a labour of love for owners Huw Gott and Will Beckett, who spent months with their grill chefs experimenting, tweaking and perfecting until they came up with a winning combination. The Hamburger patty uses minced beef from British Longhorns and features a variety of different old fashioned cuts like clod and stickling, nuggets of bone marrow are cleverly dotted throughout the patty giving a burst of extra meaty flavor and at the same time helping to keep the meat succulent and juicy. The demi-brioche bun, soft and pillowy but not too soft took six months to perfect and if you like cheese on your burger, Will and Huw stuck gold again with Jamie Montgomery's Somerset Oggleshield.

The Hawksmoor Hamburger comes with triple cooked chips or a baby gem salad and costs £15.

http://www.thehawksmoor.co.uk

In true Gallic style, the arrival of the summer is fiesta time at Le Bouchon Breton with the launch of La Fete de St Tropez, a celebration of the culinary delights of Le Sud de France and ideal for alfresco dining on the handsome terrace overlooking the hustle and bustle of Spitalfields Market.

The Breton chefs have devised an exceptional range of tempting hot fish and shellfish sharing platters all served with deliciously moreish buttery sauces, crusty bread and ice cold local rose, creating the ultimate and very reasonable “lunch or dinner complete”.

Alternatively there is a brand new Provencal inspired set menu, available at lunch and dinner, which once again focuses on the subtle yet heady flavours, fine ingredients and simplicity of southern French cooking. With three delicious courses including a vegetarian option and ½ a bottle of Chateau St Magerite Rose for just £30 it’s certainly not going to break the bank.

http://www.lebouchon.co.uk

This summer, the famous OXO Tower Restaurant and Brasserie terraces will be transformed into a ‘garden in the sky’ with a little help from the award winning Tregothnan Estate in Cornwall. The Tregothnan team, led by designer Erica Pritchard has created three amazing gardens, which take inspiration from newsworthy issues and focus on three different ‘firsts’: The first manuka honey produced in the UK, The first English-grown tea and The first breeding dinosaur trees outside Australia. Each of the three Gardens in the sky will feature for four weeks, launching with Tregothnan’s Chelsea Flower Show entry, immediately after the show on the 23rd May.

OXO Tower chefs Jeremy Bloor (Restaurant) and Deon Jansen (Brasserie) have created dishes and menus to accompany each of the three gardens using key produce from the Tregothnan Estate range.

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

During the month of May, Saki in Smithfield features a delightful Cherry Blossom Season Menu to celebrate this wonderful Japanes tradition. This seven course, Chef’s Omakase menu (literally translated ‘as chef likes’) is a real treat, featuring cherry leaf and blossoms, which are quite difficult to get hold of, as well as another seasonal edible Japanese flower, nanohana, which is green in colour. The beautiful pale pink colour of the chery blossom (sakura in Japanese) also comes through in the presentation – from petal shaped chopstick rests to the colour of the menus and garnishes on the plates.

The menu is available paired with wine and sake and the highlight of the pairings is the final course – Homemade Cherry Blossom Ice Cream, which is paired with Hazakura, a cocktail made by Saki for the occasion: cherry leaf infused Tokiwa shochu from Akashi-Tai, green tea liqueur and layered with azuki liqueur. It is served in a shot glass.

http://www.saki-food.com

Situated just off Fulham Broadway on Dawes Road, Salisbury, a well known Fulham pub has recently been taken over and lovingly refurbished and restored by restaurateur Jamie Sherriff, landlord of the hugely successful The Spencer Arms on Putney Common.

Jamie’s concept is a simple one, Salisbury is a contemporary take on the traditional London pub and combines a comfortable laid back bar and games room with a sleek but ultra relaxed restaurant which serves some excellent, well priced modern English and Mediterranean food.

Head Chef Adrian Jones, who has over the years worked alongside some of Britain’s leading chefs (Nico Ladenis, Pierre Koffman, Gary Rhodes, Bruno Loubet and Shaun Hill) is at the helm of the kitchen and has devised a stunning menu that showcases his love for English tapas, and simple modern cooking. Adrian's menu features an ever-changing selection of tempting small plates alongside a range of rustic main dishes full of gutsy flavours

http://www.thesalisbury.com

Situated in the Quakers Friars quarter of the Cabot Circus development in the heart of Bristol, the Second Floor Restaurant and Bar occupies the top floor of the new Harvey Nichols store. Open for all day dining, from 10am to 11pm, from weekend brunch to post-shopping cocktails and dinner, the space is modern and striking.

In the Restaurant, soft and shimmery gold dominates giving off a warm and lustrous glow. It is a fantastic space to showcase the talents of Second Floor Restaurant’s Head Chef Louise McCrimmon, whose style is based on classic techniques, pure flavours, great textures and indulgent ingredients.

The Second Floor Bar is an intimate space, clad in silver and with a long glowing onyx bar. With its great range of signature cocktails, it is the perfect spot for a post-shopping drinks or an aperitif before dinner.

http://www.harveynichols.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 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

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 healthy and well-balanced ‘Urban Picnic’ bento box-style take out in Ludgate Circus has just launched Afternoon Tea To Go. An indulgent yet a very recession-friendly treat – priced at £4.50, the Afternoon Tea UP Box is freshly made and beautifully presented, available for a pick up from the shop or for a City delivery.

Each Afternoon Tea UP Box contains delicate finger sandwiches, generously filled with Clarence Court egg mayonnaise, rosemary ham and mustard, cucumber and dill as well as delicious, home baked scones with clotted cream and jam. A selection of tea blends from the Rare Tea Company is also available alongside gluten-free, freshly baked cookies and chocolate brownies and Union Roast coffee.

Perfect for an afternoon pick up in the office or for a relaxed mini picnic in the courtyard of the nearby St. Bride’s Church.

http://up-box.co.uk

Having worked in the PR industry for over ten years, Irena has extensive experience across all areas of consumer and lifestyle public relations. She has worked in fashion - representing Preen and Olivia Morris amongst others and with consumer brands such as Bandai toys and Take Two Interactive computer games. Lifestyle clients have included the launch of the Mr & Mrs Smith Hotel Collection book. Since 2001, Irena has found her niche, specialising almost exclusively in food and drink, launching the Hope and Greenwood confectioners and working with some of London's most popular restaurants, such as Zuma, The Greenhouse, The Cinnamon Club and OXO Tower

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