About: kitchencomms

Recent Posts by kitchencomms

Burns Night at Spitalfields Hawksmoor Bar

This Burns Night, Spitalfields Bar will be partnering with Craigellachie Single Malt Scotch and Scottish sandwich maestros Visions Canteen for a night of appreciation of the finer parts of Scottish culture. Expect sandwiches and snacks inspired by the late night food of Glasgow’s West End, music from Scott(ish) DJ Martelo and a selection of cocktails and drams from Craigellachie. But no haggis, no kilts and no poetry.

Matt Scott (aka The Knife from Fife) has spent the last few years learning the art of international sandwiches via stints at Bao (buns) and Bad Sports (tacos) before striking out on his own with the cult favourite Visions Canteen on the ground floor of Protein Studios in Shoreditch. Matt’s sandos are playful, inventive and delicious. Hawksmoor is delighted to have had him create a bespoke selection for this year’s celebration of all things Scottish at Spitalfields Bar on Saturday, 25th January.

Vision Canteen x Hawksmoor Burns Night Scran sandos are Fish supper – Fried cod, Sichuan potato noodles, XO mayo and Mumbai Medley – Amchur potatoes, kachumber, tamarind chutney, raita, while snacks include Bacon fries – Salt & vinegar chicharonnes, pineapple ketchup and Mini Kilmarnock-style steak pies. Drinks will include: Hawkeyethenoo – Craigellachie 13y.o., jalapeño, salted pineapple sod and Nine Inch Nail – Craigellachie 13y.o.


Bob’s Lobster Adds a new range of shellfish dishes to its menu

BOB’s Lobster, Bermondsey’s critically acclaimed, best-loved and great fun seafood restaurant and bar, has now added a handful of brand-new winter warmer shellfish dishes to its already delicious menu.

Now there are a few very welcome additions to ease us through those tough late winter months with the showstopper being BOB’s seafood pot pie: buttery puff pastry covering a pot pie crammed full of scallops, tiger prawns, haddock, mussels and fresh peas in a creamy lobster bisque-based sauce, a real hero of a dish. 

BOB’s Lobster bisque has gone through a certain transformation and instead of being made the American way which can be a little heavy with its flour base it is now French to a T, silky and packed full of sweet shellfish flavours married with good Cognac and a glug of cream.  Scallops with cauliflower puree, sautéed mushrooms and bacon and Oysters Rockefeller with creamed spinach and sweet herbs and kale are also not to be missed.  Finally, there’s a punchy little number added to the dessert offering: Negroni Jello with whipped cream.

BOB’s Lobster 

Hot May Launches Detox Menu

Hot May, the critically acclaimed Knightsbridge hot pot restaurant on Beauchamp Place, has launched a health-giving and utterly delicious Detox Menu – and it’s only 525 calories.

Available throughout January at lunch and dinner, this nourishing new low calorie menu is light yet warming and packed full of joy – perfect for this time of year.

Priced at £120 for two people it kicks off with a range of invigorating starters, Celery & Peanut Salad and Soya Soybean Salad. Then it’s onto the star of the show, the Pot Pot, with a choice of vegetable broths and featuring a selection of items to be gently poached in individual broth burners. These include sparklingly fresh seafood, as well as a selection of mushrooms, tofu and vegetables. Finally, the White Fungus dessert featuring dates and goji berries has the perfect balance of sweet and savoury flavours.

Hot May’s a la carte menu is very healthy in its own right and is the ultimate tonic to these dark and gloomy early January days and long, cold winter nights, offering the finest marbled, wafer-thing Wagyu beef, light zingy salads, an abundance of vegetables and sashimi and high grade seafood – all poached to perfection in wholesome yet flavoursome broths simmered overnight for six hours, ideal for warding off those January blues.

Hot May

Paradise launches an incredible new Sunday Lunch

This November Paradise by Way of Kensal Green, one of London’s most decadent drinking and dining destinations, reopens its doors after a stunning transformation. What’s more, with a new head chef at the helm, there’s now an exceptional Sunday Lunch in place.

The new Sunday Lunch features the likes of 21-day aged beef rump, Waveney Valley pork belly with expertly crisp crackling and juicy Suffolk chicken with lashings of sage and sausage meat stuffing. Not forgetting a generous selection of trimmings: fiery yet creamy horseradish, toothsome Bramley apple sauce, tip top Yorkies, goose fat roasties, plenty of buttery cabbage and carrots and rich meaty gravy to top it all off. All of this can be enjoyed in the sumptuous and decadent surroundings that Paradise was first known for, now with a reinvigorated look and feel.