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Indian Summer in Britain's Top 50

Indian Summer in Britain's Top 50


Brighton’s Indian Summer has been named among the best Indian restaurants in the country, alongside London's Michelin-starred eateries Tamarind, Benares and Quilion in this year’s Best in Britain Awards (BIBA), organised by the Federation of Specialist Restaurants and judged by Mood Food magazine.

The Best in Britain Awards originated in 1999 to support the growth and development of ever higher standards in the ethnic restaurant sector, giving annual recognition to those restaurants Mood Food magazine feels to be “exceptional”, according to its editor Peter Grove.

Also on this year’s top 50 list are TV chef Cyrus Todiwala’s Cafe Spice Namaste, Vivek Singh’s Cinnamon Club, the ornate La Porte des Indes, Cinnamon Club, Gymkhana, Bombay Brasserie and The Ambrette.

Indian Summer edged out several other famous Indian eateries, including London’s Chor Bizarre, Eriki, Gaylord and Veeraswamy, which received ‘High Recommended’ accolades.


Would you like a tattoo with that?

Would you like a tattoo with that?


Inspired by the culinary delights encountered on extensive Far Eastern travels, Jason Freedman, chef patron of The Minnis Bar & Restaurant in Birchington, is to host a special Asian Street Food night on 27th June.

An exotic buffet-style dinner costing £13.95 a head including complimentary drink will be served on from 7.00pm on Friday 27th June.

The extensive array of dishes will feature: Fresh Chicken Sate with Peanuts, Indonesian Nasi Goreng with Fried Eggs, Home Made Spiced Spring Rolls, Grilled Pork Skewers, Papaya & Lime Salad, Salted Beef with Chilli & Tamarind, Crispy Soft Shell Crab, Aromatic Prawn Curry, Roast Duck & Egg Noodle Soup, Local Asparagus with Stir Fried Prawns, Stir Fried Crispy Pork with Broccoli, Steamed Mussels with Chilli & Basil Deep Fried Cured Pork Ribs, Japanese Chicken Ramen, Karaage Chicken with Teriyaki Sauce, Salmon, Prawn & Crab Fishcakes, Green Pea Rice and Vegetable Fried Noodles.

Chef Freedman's penchant for the East is not confined to food. Four years ago he endured 140 hours of excruciating pain in a Herne Bay tattoo parlour to gain a full-length Samuri style design favoured by ‘Yazuka’ Japanese mafia, tattooed across his back, shoulders, arms, buttocks and legs.

Further themed nights with Japanese and Italian dishes are planned.


Rare treat

Rare treat


The acclaimed Ambrette restaurants in Rye and Margate will serve a special tasting menu using meat from rare breeds, coupled with wines produced using principles of biodynamic agriculture.

The six course £50 meal will be available at The Ambrette @ Rye on Sunday 1st June and again in Margate on 8th June. It is hoped that the feasts will help educate the public to the gastronomic and environmental benefits of consuming rare breeds and biodynamic wines.

Rare cattle and poultry breeding stocks typically number from a few hundred to a few thousand animals. Between 1900 and the 1970s, 26 native breeds of farm animal - and with them their genetic diversity – became extinct.

“Ironically, the only way to ensure the survival of these breeds is to eat them,” said The Ambrette’s chef patron Dev Biswal.

The Rare Breeds Survival Trust (RSBT) welcomed news that The Ambrette is to showcase: “RBST is over the moon that chefs, such as Dev Biswal, are embracing rare breed meat in such a way and helping share their many positive attributes,” said RBST’s CEO, Tom Beeston.

Biodynamic wines are wines made using the principles of biodynamic agriculture, in growing, handling and processing of the fruit post-harvest. Biodynamic wine is a step beyond organic. No chemicals used in the vineyard and hard work ensure the vines are healthy and deeply rooted in the ecosystem.

The rare breed tasting menu will feature Golden Guernsey goat kebabs; Sussex chicken breast spiced with cinnamon and star anise; Slow cooked noisettes of salt marsh lamb with Kashmiri style sauce of cinnamon and saffron; Loin of Gloucester Old Spot pork, pan fried with a sauce of malt vinegar, garlic wine; Fillet of Hereford beef with a sauce of tamarind, garlic and Kent pears; with Orange caviar, mango and coconut panna cotta with rhubarb ice-cream to finish.

The Ambrette @ Rye is located in the historic White Vine House 5 AA star rated boutique hotel, which is offering a £30 discount on its room tariff for those ordering the rare breed menu.

Those interested in seeing rare breeds can visit the South of England Rare Breeds Centre near Ashford in Kent.


Whisky Lake

Whisky Lake


A new £5m distillery being built in the Lake District to produce ‘British’ whisky has embarked on a major export drive. The ONE brand is the first blend of whiskies from around the British Isles to be produced, and has been created by The Lakes Distillery team that includes former Isle of Arran Distillers co- founder, Paul Currie, and Chris Anderson, Master Distiller, formerly of Dewars. The plan is to eventually produce a new quality malt from scratch.

The distillery has already secured distribution deals in Holland, France, Belgium and the UAE, and is in talks with potential partners in Spain and Poland> It also has eyes on markets in Europe and Asia. This sales team has just returned from a trade mission to Eastern Europe

Based at Bassenthwaite Lake in Cumbria, the first legal distillery in the Lakes, there are also plans to start production of gin and vodka this summer and open a bistro, tours and shop to the public by Christmas.

A select number of whisky enthusiasts around the world are invited to become part of the early stages of The Lakes Distillery story. The company has launched a Connoisseurs’ Club, where just 60 members can come to the distillery to make their own whisky, fill their own rare sherry cask, and then come to annual tasting ceremonies when they can taste their maturing whisky.

The Lakes Distillery will set aside the first 100 casks of malt whisky produced exclusively for members of its Founders’ Club. Each year for ten years, members will then receive one 70cl bottle and two tasting bottles, making up a collectible set of the distillery’s first ever production.


Gluten free sauages by Heck

Gluten free sauages by Heck


Heck Food has launched two new of gluten-free sausages ahead of the barbeque season - a new square sausage designed not to roll off the grill - and a low fat Mediterranean chicken sausage.

Made in small batches in a production unit close to the Keeble family farm in North Yorkshire the ‘Fair & Square’ and ‘Chicken Italia‘ sausages join the company’s Family Favourite, Plump Pork & Apple and Heck 97% Pork brands at Tesco, Asda and Waitrose at £2.99 for 200g packs.

The Keebles control their recipes and ingredients – lean British pork shoulder, gluten-free breadcrumbs, natural skins and no rusk, MSG or GM.

The Fair & Square recipe inspired by the Lorne sausage, a Scottish breakfast favourite.

The Mediterranean-inspired bangers are stuffed with juicy British chicken breast and thigh, mozzarella, basil and sun dried tomatoes. Naturally lower in fat and they are idea for rolling into balls and chopping up into pasta and rice dishes.


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