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Stir it up magazine AUGUST 2017

FOOD FOR thought 1 The Old Bengal Bar has transformed its terrace into a lush botanical garden serving a menu of exclusive cocktails created in partnership with premium vermouth brand, Belsazar. Launceston Place has unveiled a vibrant and fresh new look – with an exciting new menu to match. Head chef Ben Murphy has introduced seasonal dishes such as this Presa Iberica, Aubergine, Ponzu, Cracking. Dysphagia Afternoon Tea 3 Dysphagia sufferers can join in the celebrations during Afternoon Tea Week (August 14-20) with this specially created menu. UK Sosa ambassador Samantha Rain and Preston Walker, healthcare culinary advisor for Premier Foods, have devised a range of dysphagia recipes, including strawberry scones and chocolate and orange biscuits. Refreshingly cool It all stacks up Cooking with Gin AUGUST 2017 47 FOOD FOR THOUGHT Send your Food for Thought ideas to editor@stiritupmagazine.co.uk Sunny ideas for late summer menus 4 These fruity ice lollies are perfect for cooling down your customers on a hot summer’s day. Made from fresh fruit and Bottlegreen cordials, the full recipes are available online www. bottlegreendrinks.com/ideas/desserts/ bottlegreen-fresh-fruit-ice-lollies/ 5 Diners are “toasting” this Pastrami Stack, which is available at the Great Northern Hotel KIOSK in King’s Cross. The limited edition sandwich features New York-style pastrami and gherkin, with sauerkraut, creamy Swiss cheese and a squeeze of mustard, on aromatic caraway bread. 6 It’s no secret that the UK has developed quite a fondness for gin, and Steve Smith, head chef at Bohemia, has created this delicious Gin + Vegetables dish to get diners into the ‘spirit’ of things. 1 2 3 4 5 6 Blooming Belsazar New 2 season dishes


Stir it up magazine AUGUST 2017
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