The Festive Foodie Edit: 17 December

Our last round-up of 2018 with some ideas of where to spend New Year’s Eve, our favourite sprouts recipe - and the 10 coolest places out to eat next year. Happy holidays!

New Year’s Eve inspiration
Enjoy a touch of Italian glamour at Sartoria’s very first Stardust party. Francesco Mazzei will be hosting a night to remember with a four-course set menu followed by copious cocktails and dancing in the Libare Bar. Mexican restaurant Ella Canta is offering guests the choice of two tasting menus that showcase the exquisite food of Martha Ortiz’s homeland. Guests to the Threadneedle or Victoria Street M restaurant can expect Champagne on arrival, live music, indoor fireworks and a DJ until late. Chef Mike Reid has devised a very special 5-course menu to start the celebrations in style. You can’t get a much better setting that The Swan, Shakespeare’s Globe on the South Bank where Allan Pickett will be creating a four course feast, followed by a DJ and dancing in the bar until late. Guests at Mr Fogg’s Gin Parlour are invited to delve into a deliciously nectoruous gin tasting, exploring and experimenting with different concoctions ready to toast in the New Year, while tucking into delectable sweet and savoury canapes. Quaglino’s are rolling out the red carpet and recreating the elegance of a Hollywood Awards Night, with ‘paparazzi’ ready to pounce. There’ll also be a sumptuous three course dinner and dancing until late. Le Pont de la Tour is offering an indulgent five-course meal in the restaurant before taking a spectacular boat cruise with free-flowing champagne down the River Thames.. If you prefer to stay on dry land but want the sparkling display, Skylon are hosting a five course tasting menu and live band with views over the Thames.

If you’ll be in Scotland for New Year, check out the latest addition to the Edinburgh restaurant scene, 83 Hanover Street has been wowing guests with their culinary blend of Scottish produce with Chilean twists. For Hogmanay, they are offering some luxurious specials. We love the sound of the oysters with Pisco Sour granita.

For a real taste of Christmas we love a cup of Crabtree & Evelyn’s Spiced Chai Tea. Steeped with warming spices including cinnamon, ginger, cardamom, clove and pepper, it’s a little mug of heaven.

Christmas gadget
Move over teasmade, we want to find a Bariseur in our Christmas stocking. This is the state-of-the-art alarm clock that eases you into the morning with the sounds of bubbling water and the smell of freshly brewed coffee. It looks pretty good too!

Looking ahead into 2019, here’s a round-up of the 10 coolest places to eat next year, according to Forbes Book your table now!

Christmas recipe

Brussels Sprouts Tempura, Taramasalata & Colemans Mustard Mayonnaise

The most interesting way to show off sprouts at Christmas thanks to Greg Marchand from Frenchie in Covent Garden

Batter for brussels sprouts
300g plain flour
45g corn starch
35g baking powder
sparking water

Mix all dry ingredients and stir in sparkling water until it gets thin coating consistency.

250g smoked cod eggs
6 cubes ice
400g vegetable oil
lemon juice to taste
tabasco to taste
sherry vinegar to taste

Place cod eggs in a blender with ice and blend, then slowly add in the oil until thick. Finish with tabasco, lemon juice and sherry vinegar to taste. Put into a squeeze bottle.

Brussels sprouts
Blanch whole in salted water for 4 minutes and then refresh in ice water. When cold take out of the ice and cut in half ready for the batter.

Colemans mustard mayonnaise
10g lemon juice
3 egg yolks
3 tablespoons Colemans hot English mustard
300g vegetable oil
salt to taste

Combine egg yolks, lemon juice and mustard in the blender and slowly add in the vegetable oil until thick.

To plate
Dip halfed sprouts into the batter and fry in deep fryer until golden brown. Season with Maldon sea salt. Place 8 or so dots of taramasalata on your plate. Place the fried sprouts onto the dots, take a small number of anchovies and place one piece on each sprout. With the mustard mayo in a piping bag or squeeze bottle, layer the top of the sprouts with nice even lines. Garnish with freshly picked watercress and smoked paprika.

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