Food for Thought – May 2017

Lulu loves – Lulu Guinness brought a splash of chic style to the Grand Café and Threadneedle Bar with an exclusive range of cocktails and desserts inspired by the luxury British accessories designer. This Stripes & Lips dessert offers an irresistible combination of white chocolate and black sesame mousses, raspberry sorbet, orange and lavender compote, violas and chocolate lips.

Vibrant veggies – These Twice-Baked Potatoes with Leeks and Cheese will be a big hit during National Vegetarian Week (May 15-21) and beyond! Caterers can order a free resource pack from

Afternoon tea with a twist – Jason Atherton’s Japanese izakaya-style restaurant, Sosharu, has launched a new afternoon tea menu inspired by the iconic wagashi (confectionery) and tea ceremony traditions of Japan. Developed by executive pastry chef, Emily Argent, the menu comprises a selection of sweet and savoury dishes, alongside unique tea blends and specially designed cocktails.

N-ice idea – Tortilla wraps are most commonly associated with savoury dishes, but with a little bit of chocolate and a sprinkling of imagination, they can be transformed into an ice-cream treat.


Pull the other one –  Pulled meats are bang on trend but, for something a bit different, try this Slow Roasted Pulled Duck Legs with a Sweet Chilli Marinade.