Food for Thought – Inspirational recipe ideas for July menus 

Fantastic florals Thomas’s Café at Burberry in London’s Regent Street created this show-stopping floral ice bowl filled with elderflower sorbet and rose ice cream topped with shortbread and lemon curd to help customer keep their cool in the heat of the summer. 


Go potty for caviar For a decadent brunch, try Patata e caviale, a double-baked potato with soft boiled egg and Keta caviar as served at Mayfair restaurant Sartoria. 

FreeFrom Italian Roberto Cost has launched London’s first gluten, dairy and sugar-free Italian restaurant called Ardiciocca serving gems such as almond tiramisu and this marinated and flamed mackerel, kimchi cucumber, dill and coconut yoghurt. 

Hot hot dogs! Celebrate National Hot Dog Day with this Hot Dog Bombay recipe from Major International which can be easily replicated on the barbecue https://www.majorint.com/magazine/recipes/snacks/hot-dog-bombay?id=112&s=. 

When Scotland meets Peru Michelin-starred restaurant LIMA combines British and Peruvian produce with this Loma Steak Huancaina, served alongside Yellow Aji sauce and coriander cress. The beef used is a highly-marbled award-winning Rhub beef, made from grass-fed Aberdeen Angus which is aged for 35 days in a Himalayan salt walled chamber. 

Brunch with Benedict For the ultimate in decadence for discerning customers, this delicious Lobster Benedict from the Bluebird Cafe is sure to go down a treat.

 

Cure-ious salmon Ben Tish has unveiled an exciting new menu at The Stafford Hotel in London’s re-launched American Bar, with dishes such as this beetroot cured salmon with salt-baked beets, soft-boiled organic egg, pan gratto. 

Send your Food for Thought ideas to editor@stiritupmagazine.co.uk.

>>Click here to read the rest of the July 2018 issue of Stir it up magazine <<

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