The legendary Rosewood Little Dix Bay closed its doors to begin its renovation on 1st May 2016, signifying the most substantial, and resort wide, upgrade since it was founded by Laurance S. Rockefeller over 50 years ago. Seven months in and there have been substantial developments, with the resort set to reopen December 2017, with a confirmed date to be announced Q1, … [Read more...]
Richard Sandoval brings his contemporary Pan Latin cuisine, Toro Toro, to Abu Dhabi
Perfetti Hospitality along with acclaimed Chef Richard Sandoval are pleased to announce the anticipated opening of his Pan-Latin concept, Toro Toro, which will be located on the ground floor of Jumeirah at Etihad Towers. The restaurant is expected to open in February 2017. Toro Toro will offer a twist on the contemporary Latin experience by artfully blending Pan Latin flavors … [Read more...]
Gizzi Erskine and Des McDonald join forces at Selfridges, Forest Restaurant & Bar
Forest Restaurant & Bar is celebrating the festive season with a touch of nostalgia this year, joining forces with chef and food writer Gizzi Erskine on a series of decadent feasting menus to kick start the Christmas party season. Available throughout December, the feasting menus are the perfect way to indulge and celebrate with family and friends this Christmas. Gizzi … [Read more...]
Carluccio’s celebrates former waiter’s X-Factor win
Carluccio’s ‘Team Terry’ is still celebrating after the former Carluccio’s waiter was crowned the winner at The X Factor final on Sunday night (11.12.16). Matt Terry was still working at Carluccio’s Bromley when he auditioned for the show and had to keep his progress a secret from his colleagues. The X Factor finalist returned to Carluccio’s Bromley last Wednesday … [Read more...]
Christmas Cocktails at Sopwell House
The mixologists at Sopwell House have revealed their exclusive recipes for their signature Christmas cocktails. Guests can enjoy these festive tipples in the hotel’s cosy yet elegant Cocktail Lounge. Jingle Bell Ingredients: 30ml Brandy 30ml Frangelico 5ml Sugar Syrup 25ml Double Cream Pinch of Cinnamon For the rim: Toffee Nuts and Crushed … [Read more...]