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Mama Pajama

Mama Pajama


Mammy Jamia’s range of fruit-inspired dressings is now available at Waitrose.

Balsamic and Strawberry, Plum and Ginger, and Balsamic and Fig – each have their “own distinct qualities”s and are “so versatile” they can be used as a dress, dip or marinade.

Also know for a range of premium preserves, their “exciting and innovative products” are based on a family recipe made by Mammy Jamia herself.

The Balsamic and Strawberry are “perfect” to use on a feta salad, as well as a marinade for chicken and steak.

The “sweet yet punchy” Balsamic and Fig dressing, is also ”perfect” as an accompaniment to cheeses, meats, salads or roasted vegetables.

The Asian inspired Plum and Ginger dressing is the “right fit” for a dish of salmon and duck and works “brilliantly” as a stir-fry sauce.

Priced at c£3, the dressings are 20% off until in Waitrose throughout January. A BOGOF promotion will also run in store from 11th March until 16th April.

All the Young Foods

All the Young Foods


Brighton’s Indian Summer is backing this year’s Guild of Food Writers’ competition to discover the country’s most promising young food writers.

Aimed at aspiring writers with a real interest in food, the annual Write It competition is open to young people aged 11 to 18. The competition invites entrants to submit a non-fiction feature on any food-related subject.

Indian Summer is inviting local schools in the Brighton area to nominate the best examples of food writing by their pupils.

In April, Indian Summer will host a complimentary lunch to be reviewed by the authors of 12 short-listed entries, which can then be entered into the Guild’s Write It competition. The deadline for entries, which should be around 750 words, is 9th May.

The winner, to be announced in June, will receive a library of the books short-listed for the 2016 Guild of Food Writers’ Awards. They will also enjoy a visit to Delicious magazine’s test kitchen, and the winning piece will be published on the Delicious website.

The three of the judges for 2016, all members of the Guild are: Karen Barnes, Editor of Delicious magazine and food writers and authors Felicity Cloake and Seb Emina

“Hopefully we can help encourage a wider understanding of food issues and help launch the budding career of future food writers,” said Indian Summer’s Minesh Agnihotri, who added, “We are encouraging English and food technology teachers to incorporate an entry into a homework assignment.

“Anyone one looking embark on a writing career or study English at college or university, will need a portfolio of published work. Blogging and restaurant review websites offer excellent opportunities to hone their literary skills,” he said.

To enter, teachers just need to email the best (in their opinion) piece of work written work from two of their pupils to restaurant.

Brown Sugar

Brown Sugar


An award-winning chef who cooked musicians including the Rolling Stones has taken on Shepherd Neame pub The Granville in Lower Hardres, near Canterbury.

Jim Cleaver trained as a commis chef at Le Gavroche. For 10 years he worked for catering services company Eat To The Beat, becoming head chef and cooking for the likes of the Rolling Stones, U2, Oasis, Blur and Take That.

“They may have been big stars with private jets, able to rent out entire floors of hotels, but they often just wanted simple comfort food like cheese on toast,” said Cleaver.

In 2001, opened a sandwich and coffee bar near his childhood home in Hitchin, Hertfordshire, which he ran for four years, before moving down to Deal and opening his own restaurant, 81 Beach Street.

After spending five years in Thailand, he had the urge to run a big country pub. Jim took over the pub in the middle of December, closing it for two weeks to undertake refurbishments includingd refitting the kitchen and repainting.

Derek Bond, who worked at 81 Beach Street as commis chef ten years ago, has been appointed as head chef, following spells at Thackeray’s in Tunbridge Wells and The Marquis at Alkham.

The Granville will offer “simple yet imaginative dishes using the best ingredients, at affordable prices” with a daily set lunch menu, a selection of light bites, platters and main courses, plus a children’s menu.

Gone Native

Gone Native


Former River Cottage trainees, Imogen Davis and Chef-Patron Ivan Tisdall-Downes, are to open Native in Neal’s Yard in London’s Covent Garden in February.

The restaurant is to specialise in game, wild food and rare breeds.

The pair, who met at university and ran supper clubs, are “hugely passionate about nose to tail and stem to root eating", aim to change the public's perception of game meat.

Using “innovative techniques, bold flavours and taking inspiration from street food”, Native promises to makes game, rare-breed meats and wild food more accessible in both approach and price.

The lunch and dinner menus will change with seasonal demand and will feature twists on familiar dishes, such as their signature Pigeon Kebab and Southern Fried Rabbit, alongside full-flavoured foraged and vegetarian dishes. The drinks menu will highlight British wines, sparklers and seasonal cocktails.

Window Dressing

Window Dressing


Researchers for Channel 4 TV’s new documentary series, Tricks of the Restaurant Trade, found restaurants purposely seat good looking people at their best tables, whilst hiding ugly ones at the back.

As part of the investigation, models posing as customers were sent into three top London restaurants and were given “golden tables” in all three. Regular customers, or those who were considered to be less attractive, were given tables near the kitchen or toilets or were told there were no tables available at all. In the episode, actor Adam Pearson, whose neurofibromatosis has left his face covered in tumours, asked the models to enter the restaurants, and then followed himself.

Whereas the models were given good seats, Pearson and his friend were hidden away or refused tables. Pearson described the experience as “disappointing”, adding, “next time you get sat at the back of the restaurant, now you know why”.

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