Following Finals held at Le Gavroche, The Connaught Hotel, University of West London and Westminster Kingsway College, the Royal Academy of Culinary Arts is proud to announce the winners of the Annual Awards of Excellence 2014: KITCHEN: Rosie Angus Coutts, The Strand Adam Bateman Restaurant Associates Martin Carabott Royal Automobile Club Oliver … [Read more...]
DRYGATE: UK’s first experiential craft brewery for Glasgow
Promising collaboration, creativity and a range of beers that are ‘brewed fearlessly’, Drygate, the UK’s first experiential craft brewery, has been unveiled in Glasgow. With its brewers offering to take drinkers on a journey from ‘the everyday to the exceptional’, visitors can now preview Drygate and watch the beginnings of its first on-site brew take place. A panoramic glass … [Read more...]
D&D London acquires Madison Restaurant and Bar
D&D London has acquired Madison, the rooftop restaurant and bar located at One New Change in the City. Situated on the sixth floor roof terrace of Land Securities’ One New Change landmark retail and leisure destination next to St. Paul’s Cathedral in the City, the 130-cover Madison Restaurant and Bar offers spectacular views of the City skyline including St Paul’s right … [Read more...]
Radisson Blu targets London’s Diners with Underground Campaign
International hotel chain Radisson Blu Edwardian has appointed Out of Home International to co-ordinate an advertising campaign on the London Underground. A variety of escalator panel adverts feature at Warren Street, Leicester Square, Bond Street and Tottenham Court Road stations from May 19th to promote two of the Radisson Blu Edwardian hotels’ central eating places – … [Read more...]
Time to kick-start the barbecue season
Top barbecue specialist and three times UK barbecue champion, Andy Annat, took to the road on a nationwide tour with BPEX to demonstrate how to deliver succulent barbecued pork. Joined by catering suppliers and butchers at five destinations across the country, Andy shared his top tips on how to make the most of pork on the barbecue. From injecting large pork joints with fruit … [Read more...]