Foodies’ darling Ollie Dabbous will reunite with his mentor (and professional Frenchman) Raymond Blanc this summer for a one-off event. On Tuesday 28 June Fitzrovia’s “inventive and refreshing” Dabbous restaurant will host a unique lunch and dinner – two courses of which will be prepared by Ollie and two by Raymond. Many of the vegetables used […]
Monsieur Raymond Blanc presided over the Food Made Good Awards this week with typically French gusto, presenting his bon ami Jamie O with the Sustainability Hero Award, among many other accolades conferred upon green-thinking restaurateurs and suppliers. Held at the Royal Horticultural Society’s Lindley Hall on 22 March, the ceremony was by far the award’s […]
This March the Sustainable Restaurant Association (SRA) will launch its fifth annual awards – now named the Food Made Good Awards, sponsored by Nestlé Professional. The accolades are a chance for restaurants and the food service sector to showcase their sustainability achievements. Managing director of the SRA, Mark Linehan, says that recent years have witnessed […]
This week, during the launch of the Sustainable Restaurant Association (SRA) Food Made Good campaign, the Newman Street Tavern’s chef/patron Peter Weeden whipped up some truly spectacular scrambled eggs. They were so good in fact that Raymond Blanc (president of the SRA) vowed to teach the technique to his chefs at Le Manoir. And here […]
The Sustainable Restaurant Association (SRA) – a not-for-profit Harden’s has long endorsed – has launched a new campaign called Food Made Good led by Chevalier in the Légion d’Honneur, and professional Frenchman Raymond Blanc. The aim is to educate diners about sustainability, help people find truly ‘good’ food (ie food that is good for you, good […]
These days sustainability doesn’t mean sacrificing quality as great produce can be found locally or through fair trade importers. Partake of some fantastic food as you do your bit for the environment by choosing your dining destination with a little help from our friends at the Sustainable Restaurant Association, who’ve assessed all of these restaurants across the […]
Two very different restaurants, 700 miles apart, were named joint winners of the Sustainable Restaurant of the Year award yesterday (23 February) in London. Daylesford Organic, which operates three organic cafés in the Cotswolds and London, and The Captain’s Galley (Britain’s most northerly mainland restaurant) received their awards from Raymond Blanc, president of the Sustainable Restaurant […]
Brasserie Blanc’s sister business, The White Brasserie Company (nul points for imagination there), has embarked on an aggressive scheme to open 20 gastropubs in the next three years. The Hare in Old Redding, Harrow, is the first of three openings planned this year, the others being The British Queen in Orpington (expected later this month) and […]
Pavilion, a new restaurant, champagne bar and deli owned by the founder of Foxton’s estate agency, Jon Hunt, opens today (30 May). The kitchen is overseen by Adam Simmonds (most recently of Danesfield House in Marlow) who previously worked under big hitters such as Raymond Blanc and Marco Pierre White, as well as putting in stints at The […]
Wine, dine and then recline. It’s a perfect combination. After all, how often have each of us wished we weren’t facing a car ride or train journey home after a great meal? But ‘restaurants-with-rooms’ are more than just convenient, they are destinations. A way to get out of the city or to celebrate an occasion […]
