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Giggling Squid extends tentacles westwards

Giggling Squid extends tentacles westwards

11-09-2014

The fast-growing Thai tapas concept, Giggling Squid, has acquired a prime site in the upmarket Clifton Village area of Bristol, known for its wealthy sophisticates and vibrant student population.

Giggling Squid will invest around £100,000 refurbishing the Princess Victoria Street site, currently operational by an 88-seater Strada restaurant, and expects to open after Christmas, creating around 20 new jobs.

The latest opening is part of an impressive expansion plan, which has seen sales growth is 93 percent this year.

The group expects sales to double this year and again next, as 5 of its existing sites broke trading records in August.

www.gigglingsquid.com
 

Walpole Model Hunt

Walpole Model Hunt

05-09-2014

The search is on to find aspiring fashion models to take part in a glamorous fashion show, for of the centenary celebrations of Margate’s iconic Walpole Bay Hotel.

The hotel’s in-house stylist – former British Hair Dresser of the Year Award winner, Jerome Hillion – is looking to recruit nine unsigned models – to help showcase his latest collection.

Applicants need to be at least 5’6” tall, dress size 8 to 10 and aged under 30.

The 100th anniversary party extravaganza takes place on Saturday 11th October, beginning with the fashion show organised by Jerome. Instead of the usual catwalk format, models will be position in various locations within the hotel’s ‘living museum’ amid its unique collection of historic artefacts and memorabilia from years gone by.

Models will be dressed by the acclaimed fashion designer Amy Still and be posed in different rooms in the “living museum”, like mannequins reminiscing and reflecting the Walpole’s glorious past. Jerome’s hair do’s will be inspired by the Walpole's tales and pay tribute to its long history. More futuristic creations will herald the hotel’s next hundred years.

“The show will offer a great opportunity for aspiring models to get a free professional make over and hair style, be dressed in one of Amy unique creations, photographed by top fashion photographers and catch the eye of glossy magazine editors and model agencies,” said Jerome.

The fashion show will be followed by a special Murder Mystery Dinner, where professional actors will entertain guest as they enjoy a special menu of the hotel’s favourite dishes. The evening concludes with a grand ball.

Tickets are £65 per person, with double rooms, including a champagne breakfast, costing £110 per person.

To apply for a casting to be one of the show’s nine models, email a head shot and full length photograph to Jerome Hillion at jeromehillion@yahoo.co.uk .


www.jeromehillionhairandmakeup.co.uk
www.amystillstyling.com
www.walpolebayhotel.co.uk
 

Pies and the Skies

Pies and the Skies

03-09-2014

The popular Minnis Bar & Restaurant which overlooks the coast at Birchington-on-Sea in Kent, known for its spectacular sunsets which inspired the painter JWM Turner after whom the nearby Turner Contemporary art gallery is dedicated, has announced that it will be serving old fashioned home-made pies every Wednesday night throughout autumn and winter from 1st October.

Each midweek the award winning kitchen, renowned for its use of local, seasonal fayre, will be serving “proper” pies - with a top, side and bottom.

“These will be proper, big English pies, with home-made pastry with delicious fillings – not the pretend variety with silly bought-in puff pastry lids plonked on top of a casserole,” said The Minnis’ chef patron, Jason Freedman, who will be offering a minimum of three pie varieties.

These will include Beef and Gadds’ Ale, Local Fisherman’s Pie, Beef & Oyster, Steak & Kidney, Chicken & Mushroom and Leak & Potato.

Freedman will also trial such dishes as Umble Pie using a medieval recipe with deer offal and a gourmet version of a classic Victorian Pie & Mash with green parsley liquor.

The pies will be offered as part of two- and 3-couse menus at £12 and £16 respectively, but the pie will be the centre piece of a warming, wholesome fixed price meal, which can be enjoyed whilst looking out across a bitterly cold North Sea from the beach front restaurant.


www.theminnis.co.uk
 

Good Food Guide features 167 new south-east entries

Good Food Guide features 167 new south-east entries

02-09-2014

The Good Food Guide, published by Waitrose, has announced 29 new entries from SE England in its new 2015 edition. The Guide now features 167 restaurants, pubs and cafés from across the region, which is also home to some of the longest-serving restaurants in the Good Food Guide: Gravetye Manor in East Grinstead, West Sussex has appeared in the guide for 58 years.

In Kent the new additions are: The Corner House in Minster; Wyatt & Jones in Broadstairs; The Compasses Inn in Crundale; The Vine in Goudhurst; East Coast Dining Room in Whitstable and Vine Restaurant in Sevenoaks.

In East Sussex, 64 Degrees, The Jolly Poacher and Twenty Four St Georges - all in Brighton – are now included.

Newly listed in West Sussex are: The Crown Inn in Horsted Keynes; The Leconfield in Petworth; The Horse Guards Inn, in Tillington and Crescent Road Restaurant in Worthing.

The Good Food Guide is available online, Waitrose supermarkets and book shops prices c£18.

www.thegoodfoodguide.co.uk
 

TV chef at Kent food fests

TV chef at Kent food fests

01-09-2014

Visitors to Kent’s food festivals this Autumn will have the opportunity to learn how TV chef Dev Biswal, patron of The Ambrette restaurants, creates his unique dishes, when he gives live cooking demos in Canterbury and Broadstairs.

Dev, whose third restaurant has been fully booked most days since it opened in Canterbury at the end of July, will be taking a stand for the first time at the Canterbury Food and Drink Festival, 26th to 28th September 2014. He will also be putting in his regular appearance at the Broadstairs Food Festival from 3rd to 5th October.

Visitors will also have the opportunity to buy Dev’s own brand ‘Biswal’s Premier’ marinades he uses in his restaurant kitchens in Canterbury, Margate and Rye. There are three marinades in the range – for chicken, lamb and fish.

“Marinating is not just about adding flavour,” said Biswal, “The natural acids in fruit juices or vinegar, break down meat fibres to give a wonderful tender texture.”

According to Biswal, lamb should be marinated for at least 4 hours, whereas fish should marinade for the maximum of an hour. The 250ml jars contain instructions to apply at room temperature and leave to stand in the fridge.

The 250ml jars, hexagonally-shaped for efficient storage, cost £3.95, are sufficient for 4 servings and keep for 2-4 weeks once opened.

www.biswalfoods.com
www.theambrette.co.uk
 

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