London Food & Drink News: 23 February 2012

By tikichris Last edited 84 months ago
London Food & Drink News: 23 February 2012

Claiming to be “closer than any restaurant has ever been to any Olympic Stadium”, brand new event and party venue, Forman's Fish Island, is just across the canal and “only 100 metres” from the London 2012 Olympic Stadium. The venue has announced recently it is now accepting “exclusive, corporate, group and private bookings for the finest hospitality during the 2012 Olympics”. Standard bearers of smoked salmon in the UK and long time Hackney Wick business, they certainly offer one heck of a view from their historic site.

On Sunday 26 February, celebrated UK chefs Jason Atherton, Claude Bosi (Hibiscus) and Sat Bains (Sat Bains) will team up to host “an evening of Singaporean inspiration” at Atherton's Pollen Street Social. The dinner is in collaboration with the Singapore Tourism Board as part of the Chef Exchange Programme, which aims to encourage creative ideas between chefs from different cultures. The evening will reflect what the chefs experienced following their four day tour around Singapore with all dishes being inspired by the cuisine and culture. Attendees will have an unique opportunity to experience cooking from the three chefs (with a total of five Michelin stars between them). Pollen Street Social is now accepting bookings for this exclusive event, for arrival on the Sunday evening between 6.00-8.30pm, and for parties up to a maximum of 8 guests. The special tasting menu will be £85 per person, with optional wine pairing in addition.

Vinoteca founders Brett Woonton, Elena Ares and Charlie Young have announced they will open a new Soho restaurant/wine bar/shop this April on Beak Street with the same aim to “to create a convivial atmosphere in which to serve high quality, characterful wines and simple yet imaginative food created from fresh, seasonal produce” as at their Farringdon and Marylebone outlets.

Want your wedding to be a complete blow out? This spring, ever experimental jellymongers, Bompas & Parr launch a “food explosion service for weddings”. Prices will start from £800 depending on scale and technical complexity of the explosion. For the fee, a trained explosives technician will lay charges within your wedding cake (or food of choice) which you can detonate at the climax of the evening. To celebrate the launch, Bompas & Parr collaborated with photographer Ryan Hopkinson on spectacular photographs and a short film exploring what happens when explosives are detonated inside jellies (see above image).

Photo/Ryan Hopkinson (courtesty of Bompas & Parr)

Last Updated 23 February 2012