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London | Issue 10
Follow us on Twitter @flavourlondon Inside: Your regular Greenliving edition
London | Issue 10
Planning to get away? Escape the city and discover a wealth of luxury
Inside: Your regular Greenliving edition
Getting their ducks in a rowZeren Wilson finds assured cooking at Drakes
WIN!A luxurious stay at
My Barcelona KitchenSophie Ruggles brings us a truly Spanish experience
Flav_8_Lon_Adverts.indd 11 16/03/2012 12:45
Editor Nick Gregory Email: firstname.lastname@example.orgArt Director Bruce Mytton Email: email@example.comAdvertising Maggie Fox, Director of Sales Email: firstname.lastname@example.orgMiranda Coller, Account Manager Email: email@example.comPhotography Dianna Chaccour
Contributors Cheryl Cohen, Nick Harman, Duncan Shine, Jack Stein, Zeren Wilson, Mark Andrew, Peter Lawrence, Sriram Aylur, Megan Owen, Shu Han, Mitch Tonks
151-153 Wick Road, Brislington, Bristol, BS4 4HHTel: 0117 977 9188 | Visit: www.flavourmagazine.com
For general enquiriesPeter FrancombEmail: firstname.lastname@example.org
For competition entriesEmail: email@example.com
Copyright 2012 www.flavourmagazine.com All rights reserved. Material may not be reproduced without permission of flavour. While we take care to ensure that reports, reviews and features are accurate, flavourmagazine.com accepts no liability for reader dissatisfaction arising from the content of this publication. The opinions expressed or advice given are the views of the individual authors, and do not necessarily represent the views or policies of www.flavourmagazine.com
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Welcome to flavour London which includes an absolute plethora of reviews for you this month.
We have been to Drakes (Page 12), Goode & Wright (Page 24), Aqua Nueva (Page 60) and Cristini (Page 64). It isnt easy eating this much food, but we are very happy to have been able to do it!
So the summers over, unless of course we pick up an Indian variety in the next few weeks, and I suppose its now about time to start looking ahead to the festive season. However, Im not one to start contemplating Christmas until at least October, so well wait for the bumper issue well bring out next month. Hope you dont mind...
We have a great feature on city escapes (Page 15) with some magical ideas on places to venture out to, while Sophie Ruggles has lent us a few of her recipes from My Barcelona Kitchen if staying in is more of your remit at the moment.
Either way, I hope we have given you a few suggestions that you can grab onto as we march towards the cooler months. Look out for our next issue which will bring you many more reviews, features and recipes to keep you busy.
4 WIN! A luxurious overnight stay
for two at Chewton Glen
10 In Season Tom Bowles brings us
the best of the seasons produce
15 Planning to get away? Escape the city and
discover a wealth of luxury
30 From the Ocean to the Capital
Mitch Tonks brings us the best from the sea
41 Planning to stay at home? Build your own meal from
some of the finest delis
47 My Barcelona Kitchen Sophie Ruggles cooks-
up some of her Spanish favourites
Please recycle this product.
If you have any news or events that you would like to share with us here at flavour then email email@example.com
WIN! AN OVERNIGHT STAY FOR TWO AT CHEWTON GLENAn English original, Chewton Glen is a luxury country house hotel and spa set in 130 acres of Hampshire countryside on the edge of the New Forest National Park, and just a few minutes walk from the sea.
A very special place, Chewton Glen is a proud member of Relais & Chteaux, is one of the finest luxury hotels in the UK and has been voted Best Hotel for Service in the UK and listed as one of the Worlds Best Hotels by Conde Nast Traveller readers in 2011.
Flavour has teamed up with Chewton Glen and has given one reader the chance to win an overnight stay for two, with a five-course tasting dinner in Vetiver, full English breakfast and use of the spa facilities.
For your chance to win, email firstname.lastname@example.org with Chewton Glen in the subject header and your full contact details in the email body. Good luck!
The above retreat is valid until 23rd December 2012, Sunday Friday, excluding bank holidays and is subject to availability. Must be booked in advance.
The Bread ShopSimply named the Bread Shop, all the products are made from specially selected wheat, flour and other key ingredients to ensure and maintain a superior standard and taste.
A must-try is the protein bread, delicious and light and ideal for balancing out your daily healthy diet. Its perfect for everyone,
especially if you are trying to lose weight or keep your body fit and in great shape
Daily deliveries in and around central London, wholesale enquiries welcome.
Call: 020 8445 8333 Visit: www.breadshop.co.uk
THE PIG & BUTCHER 80 Liverpool Road, N1
This is the third gastropub from the people behind the Lady Ottoline and the Princess of Shoreditch. Its taking over the place of the former Islington Tap and will be making rustic food with freshly sourced meat
and fish while making plenty of use of its wood-fired oven. In the kitchen is Swedish chef Robbin
Holmgren who has had stints at St John and St John Bread & Wine and has also run supperclubs with the Clove Club (who now co-run the Ten Bells).
BENTLEYS SEA GRILL AT HARRODS
87-135 Brompton Road SW1
Richard Corrigan is taking over the Sea Grill in Harrods Meat & Fish Hall and turning it into an outpost of his Piccadilly restaurant
Bentleys. Therell be a crustacean bar, seafood cocktails and pies and the dcor of the original Bentleys will be recreated on
site at Harrods.
Chicken Shop for Soho House Set to have opened at the start of September this year, Chicken Shop is a new public restaurant venture from Soho House Group. Chicken Shop will be situated in the basement space of Highgate Studios, on Highgate Road in Kentish Town. The ground floor of this large corner building, located just south of Parliament Hill will house the third of the Pizza East restaurants, Pizza East Kentish Town.
Chicken Shop will be a restaurant dedicated to serving the finest rotisserie chicken, utilising a brand new cooking method, developed in-house.
Only free-range chickens will be used at Chicken Shop and these have been sourced from Banhams farm in Norfolk.
Bar Manager at The Capital, Cesar Da Silva, has been inspired by celebrated chef of the moment Athinagoras Kostakos, who took
the helm at the Capital Restaurant recently to create a special Greek-
CRISP SENSATIONThe Capital Bar offers the finest selection
of cocktails from champagne to vodka, cognac and whiskey. To celebrate the best of British summer Bar Manager, Cesar Da
Silva, has prepared a crispy, strawberry flavoured cocktail.
INGREDIENTS40ml Patron Silver Tequila
80ml strawberry nectar or approx. 7 fresh strawberries
10ml freshly squeezed lime juice
10ml orange rum liqueur
METHODMuddle fresh strawberries into a cocktail shaker and stir the remaining ingredients
into the shaker. Shake well along with ice and strain into a chilled
To add a little extra intensity, squeeze the juice from a slice of orange peel
into your prepared cocktail.
COCKTAIL OF THE
MONTHTHE CUBE ZEREN PIECES IT TOGETHER The Cube by Elect