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Indian Summer charity lunch29-07-2015
Brighton’s Indian Summer restaurant is to host a charity lunch on Sunday 18th October, to raise money for good causes and strengthen the city’s bid to become the Curry Capital of Britain 2015.
Indian Summer will serve a special menu with a contemporary twist on traditional favourites such as its Tandoori lamb with roasted cumin potatoes and Indian vegetables, South Indian beef and a vegetarian option. Indian Summer will donate £5 of the £18.95 lunch, which coincides with the culmination of this year’s National Curry Week (12th to 18th August).
Proceeds will be donated to Find Your Feet charity’s ‘Curry for Change’ campaign’ and its official partner the Curry Tree Charitable Fund. Indian Summer is the first restaurant outside London to support ‘Curry for Change’ which raises much needed funds to prevent hunger in poor rural communities in Africa and Asia.
Other top Indian restaurants supporting Find Your Feet are the Michelin-starred Benares, TV chef Cyrus Todiwala’s Spice Café Namaste, Cinnamon Club , Cinnamon Kitchen, Cinnamon Soho, The Regency Club and Carom Soho.
Indian Summer is also collecting a £1 donation for every dinner eating at its new East Street location in Brighton. Money raised is being matched by sponsor Natco Food the international spice company.
For curry lovers looking to host a fund raising event or dinner party at home, Natco Food will send a free bag of Natco spices, recipes from chef ambassadors, table cards to decorate the event, thank you cards to give to guests, poster and a donation form.
Indian Summer is again the prime mover in backing Brighton’s bid to become the Curry Capital of the Year 2015 and was instrumental in helping achieve the runners’ up spot in 2014 – up 13 places from 2013. The award’s judging criteria are the quality of a city’s Indian restaurants, efforts made to promote social cohesion and charitable activities.
“We’ve always been involved in fund raising for local and international good causes which is our primary motivation for holding the Tandoori Night,” said Indian Summer co owner Minesh Agnihotri, “If we can help Brighton become the country’s curry capital too that would be an added bonus – although I hate the word ‘curry’ to described such a rich and diverse culinary heritage of the Asian subcontinent.”
Indian Summer has been nominated as a finalist in this year’s Asian Curry Awards. Winners will be revealed at an awards ceremony at the London Hilton on 15th November.
Doncaster-based Toppings Pie Company is now selling its handcrafted pies through Budgens as it spreads south.
The Topping Pie Company has launched a range of its speciality pies in Budgens’ new concept store in Crouch End, north London on trial with a view to rolling out to more stores throughout the UK.
The Budgens’ flagship store opened earlier this year and boasts a bigger selection of fresh products, own brand lines and an extensive bakery selection with a focus on authentic artisan products.
The convenience retailer approached Toppings Pies to supply its premium pie range, including the Scrumpy Pork Pie, Yorkshire Farmer Pork Pie and the Pickle & Wensleydale Topped Pork Pies.
Toppings pies are handcrafted at the South Yorkshire bakery to Maggie Topping’s family recipes using only British Red Tractor pork.
Toppings pies are also available in Booths stores and Selfridges.
Off the wall20-07-2015
Supertreats has introduces a chocolate alternative aimed at health conscious parents.
A traditional 50g bar of milk chocolate can contain up to six teaspoons of refined sugar and stimulant equivalent of an espresso shot
Supertreats are “as yummy as milk chocolate” but made from 100% natural, organic ingredients and contain no refined sugar or stimulants.
The “delicious blend of carob, whole milk and cocoa butter, gently sweetened with coconut blossom nectar” is “packed with wholesome goodness.”
Promising “sustained, slow-release energy” Supertreats claim to help keep blood sugar levels stable and kids from “bouncing off the walls”.
There are two varieties – Silky Milky and Merry Berry - available from Whole Foods Market stores, health food retailers and online.
Giggling Squid, the fast growing family of Thai restaurants, is to open in Guildford on Tuesday 4th
August as a 90-seater restaurant in Chapel Street, on the site of the former Cafe Rouge, between Cotes and Loch Fyne, following major refurbishments
The new venture will become Giggling Squid’s second restaurant in Surrey, having opened in Reigate in July 2013. The company plans to open in Esher early in October expects to have a fourth site in Surrey before the end of the year.
Giggling Squid now operates 11 successful restaurants, and has also announced new venues – in Billericay, Bury St Edmunds and Bath on its quest to become the country’s first national Thai restaurant group. Other Giggling Squids are located in Brighton, Hove, Tunbridge Wells, Henley-on-Thames, Reigate, Stratford-upon-Avon, Marlow, Horsham, Sevenoaks, Salisbury and Bath.
“Ultimately, we’re a food-led business and are still having great fun,” said owner Pranee Laurillard, “We are immensely proud that our customers compliment us for still having the welcoming feel of a one-off independent, which is why people think of us as a family of restaurants rather than a chain, whilst critics love the authentic rustic cooking.”
Meals are freshly prepared from scratch in the kitchen by master Thai chefs. Its healthy tapas menu, has proved universally popular, especially at lunchtime with office workers, “yummy mummies and “ladies who lunch.”
Going to the Chapel15-07-2015
Chapel Down, the listed English wine and drinks producer, has hired Mark Harvey, formerly business development director at LVMH, as its new managing director, wines. Harvey who joins on 14th September, will report to chief executive Frazer Thompson and is expected to join the board before the end of the year.
“We are delighted to welcome Mark to the team - he joins at an exciting time,” said Thompson, adding, “ There are huge opportunities and challenges ahead in both English wine and beer and we need the very best talent at Chapel Down to ensure that we are able to better build our business and our brands.”
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