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Dead Cat Bounce

Dead Cat Bounce


A bin bag containing severed cats' heads has been found dumped on a street near to Manchester's famous Curry Mile, according to the Manchester Evening News (MEN).

The paper reports the city's council hygiene inspectors have launched an urgent investigation. The discovery was made by a council worker following complaints of fly-tipping in the area.

The MEN reported that the council worker found a black bin bag containing the remains of cats in Rusholme.

A spokesman for Manchester City Council told the paper that the discovery amounted to 'an extreme example of animal cruelty'.

“At this stage we have no way of knowing how these animal parts came to be where they were discovered but we will be contacting the RSPCA as this is clearly an extreme example of animal cruelty.”


Sloe Gin World Championships

Sloe Gin World Championships


The George pub in Frant, near Tunbridge Wells, is to again host the Sloe Gin World Championships on Wednesday 10th December from 1.00pm.

Artisan sloe gin makers from across the world will gather at the popular village pub on the Kent/Sussex border, to vie for the coveted Sloe Ginster World Champion title for 2014. This Christmas will mark the 6th year of the popular annual event which began when pub locals began arguing over the perfect sloe gin recipe.

Dating back to around 1750, the traditional country pub, with two bars and restaurant, traditional English food with continental influences, hand drawn beers, oak beams, a large enclosed garden and dogs lying by log fires in winter – The George Inn makes an ideal setting to judge the most traditional of Christmas liqueurs.

Sloe gin is a red liqueur flavoured with sloe (blackthorn) drupes, a smaller relative of the plum, normally made with an alcohol content between 15 and 30 percent by volume.

It is traditionally made by infusing gin with the bitter-tasting drupes using sugar is to extract the sloe juices are extracted from the fruit.

Sloe gin is made from ripe sloes, which by tradition are picked after the first frost of winter. Each drupe should be hand pricked with a thorn taken from the blackthorn bush on which it grew. Connoisseurs says that the drupes may only be pricked with a metal fork or pin if is made of silver.

Some modern protagonists pick the sloes earlier and freeze them, claiming that this not only splits the drupes and replace the pricking stage, but by analogy to ice wine, the freezing changes the flavour of the drupes.

All proceeds of the event are donated to the MS Society which supports people with Multiple Sclerosis



Damp Squid

Damp Squid


Giggling Squid in Hove has been devastated by a freak storm which brought hailstones “the size of golf balls”, crashing through the roof, damaging ceilings and flooding all four floors in the Church Road Thai eatery

The restaurant will be closed for around six weeks with the cost of repairs estimated at £150,000. The deluge flooded the basement with rain water to a depth of more than 6 inches.

“We have lost the ceilings and floors all the way through the property,” said owner Andy Laurillard. “The electrics are out, the decor is knackered.”

The restaurant, which has cancelled dozens of bookings, has put up a sign offering its Hove regulars a discount at its branch in neighbouring Brighton, in Market Street.

Giggling Squid currently operates in Brighton, Hove, Crawley, Tunbridge Wells, Henley-on-Thames, Reigate, Stratford-upon-Avon, Marlow, Horsham and Sevenoaks.



Walpole at 100

Walpole at 100


Margate's famous Walople Bay Hotel, built just before the First World War, is to celebrate its centenary with the "Event of the Season", commencing with a fashion show with top international stylist Jerome Hillion, a 1920s murder murder mystery dinner, followed by a grand ball.

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

A charity raffle will benefit Pilgrims Hospices.



Canterbury Tales

Canterbury Tales


Dev Biswal, chef patron of The Ambrette award-winning restaurants in Margate and Rye, has opened in Canterbury.

The TV chef, who champions a ‘curry-free menu’ of south Indian style dishes utilising locally sourced seasonal ingredients with a modern twist, has refurbished the former Beer Cart Arms pub, creating a 100-seater eatery.

The two existing Ambrette restaurants are recommended by all the leading guides including Michelin, AA, Waitrose Good Food and Harden’s. Their numerous accolades include the prestigious Taste of Kent’s ‘Best Restaurant’ award.

Canterbury will also serve as a training and development site, with centralised production of marinades and sauces, to ensure consistently high standards across the group, as operations expand.

Biswal hopes to open a fourth restaurant, somewhere between Canterbury and Margate specialising in seafood and vegetarian cooking, with the emphasis on gluten and allergen free foods.


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