The Foodie Edit: 12 November

What’s new in the world of food events, pop-ups, products and restaurant openings

Hicce opens this week and is well worth a visit for delicious all-day dining. This is a partnership for Pip Lacey and long-time friend Gordy McIntyre, and the pair have been backed by chef Angela Hartnett. The restaurant is on the top floor of exciting lifestyle store Wolf & Badger in the new development, Coal Drops Yard, Kings Cross.

Club Mexicana at The Spread Eagle, is London’s first 100% vegan pub. Their new Mexican-Californian brunch, inspired by founder Meriel’s travels through Mexico City, LA and San Francisco will kick off the weekend with the likes of chilaquiles, chick’n & waffles, and brunch cocktails every Saturday and Sunday.

Skylight has relaunched its winter season, running from now until 27 January. Themed around an urban après skate bar, the three-story East London venue plays host to Europe’s only real-ice rooftop ice rinknew-for-2018 cosy igloos. Heated après skate bars, draped in glimmering lights, serve an array of warming cocktails.

Couldn’t resist mentioning that Maître Choux, the world’s first choux pastry specialist patisserie, will be bringing to Chelsea the taste of authentic French pastries with the opening of its newest location at 59 King’s Road. Located down the road from the Saatchi Gallery, the King’s Road location will offer the same range of seasonal specials and the well-known and loved uniquely crafted choux pastries.

Blanchette Brick Lane the shabby-chic East end bistro, now has a yummy weekend brunch, served Saturday to Sunday from 11am to 2:00pm. Showcasing the restaurant’s signature French cuisine with a North African twist, Chef Director Tam Storrar has created a brunch menu that ranges from egg dishes, to buttermilk pancakes with various toppings, boulangerie delicacies and favourite French classics.

Discover the World has launched an exciting foodie trip for its upcoming winter season at the Icehotel in Swedish Lapland. The new ‘Chilly Gourmand’ break includes a new immersive Chef’s Table experience, a wilderness dinner under the stars, husky sledding with traditional Swedish Fika break and the chance to learn the art of Arctic sushi making.The 29th Icehotel opens on 14 December with the new Chilly Gourmand foodie escape available as a three or four night break.

Website of the week: culinaryconcepts.co.uk
Packed with stylish items for your kitchen, dining room and for Christmas gifts, this is a one-stop shop for goodies that you don’t see everywhere else.

Tipple of the week: Mulled Wine
With the night’s drawing in Danebury Vineyard has the perfect warming mulled wine recipe. Throwing traditional out of the window, this features an English twist with dry white wine, Madeleine Angevine. Look out for the Danebury Vineyards stall at the at The New Forest Christmas Fair, Exbury Gardens 24-25 November and Petersfield Hampshire Farmers Market on 2 December.

Mulled Wine

Ingredients
1 x bottle of Danebury Madeleine Angevine English Dry White Wine
250 ml light English cider
75ml elderflower cordial
Zest strips of 2 lemons
2 cinnamon sticks
2 vanilla pods (split)
1 star anise
4 – 5 tbsp caster sugar

Method
Put all the ingredients in a large saucepan

Heat gently until the wine is steaming but not bubbling

Taste carefully remembering its hot and adjust spices as needed – you may wish to add powdered cinnamon or a little more sugar

Ladle into mugs or heatproof glasses

Keep remaining mulled wine on a very low heat and serve later

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