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Foodie News
Platinum Jubilee Afternoon Tea is Here
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The InterContinental Park Lane – once home to Queen Elizabeth II – have launched a very special afternoon tea service, marking the 70th Anniversary of the Accession of Queen Elizabeth II This quintessentially English afternoon tea includes finger sandwiches, handmade scones, cakes and pastries; all based on traditional recipes using the very best British produce. The historic Mayfair hotel’s Platinum Jubilee Tea is in celebration of the first British monarch to have reached 70 years of service: all enjoyable in the hotel’s bright and spacious lounge overlooking Buckingham Palace Gardens at just £48 per person. To book, visit: www.parklane.intercontinental.com
70 Years of The Gold Bunny
It's a remarkable 70 years since a Lindt Master Chocolatier crafted the first Lindt GOLD BUNNY. With its golden coat and little bell tied with red ribbon, the Lindt GOLD BUNNY is now iconic worldwide, heralding spring - no Easter egg hunt is complete without one! To celebrate this momentous occasion Lindt Chocolate shops and www.lindt.co.uk/shop is offering an exclusive Lindt GOLD BUNNY 500g in a recyclable card carrier this Easter - an impressive gift for a loved one. RRP £20.00
Cheers to Bridgerton
What better way to toast to a new series of Bridgerton than with a glass of England’s finest sparkling wine from Nyetimber? A chilled bottle of Nyetimber’s Classic Cuvee MV (£37.50, www.nyetimber.com) is best enjoyed at a high society ball, a jolly game of croquet or a Friday night in front of the telly, catching up on the latest gossip from Lady Whistledown. So charge your glasses to season 2 of Bridgerton.
Gin Florals
The Cotswolds Distillery has launched three Cotswolds Wildflower Gin expressions all with a different flavour and taste profile, and if you can’t decide which gin to purchase then the Cotswolds Wildflower Gin Gift pack (£16.95, www.cotswoldsdistillery.com) might be the answer.
Lamb Tray Roast with Mustard, Leek and Tomatoes
Ingredients
2 leeks, cut into 2cm slices 2 red peppers, deseeded and cut into chunks 4 garlic cloves, peeled and lightly bashed with a rolling pin Drizzle olive oil or rapeseed oil 400g tin borlotti beans, drained 250ml hot lamb or chicken stock 400g cherry tomatoes on the vine 4-8 lamb cutlets 2-4 tbsp wholegrain mustard Crusty bread or potatoes to serve (optional) Heat the oven to 200ºC fan/gas 7. Put the leeks, peppers and garlic on a baking tray or in a roasting tin, drizzle with a little oil and season with salt and pepper, then toss to coat and roast in the oven for 10 minutes. Add the borlotti beans, stock and cherry tomatoes to the tray/tin, stirring to combine, then roast for 6-8 minutes more. Meanwhile, coat the lamb cutlets on both sides with the mustard (½ tbsp per cutlet), add them to the tray/tin and roast for 12-15 minutes or until cooked to your liking. Serve the lamb with the roast vegetables and roasting pan juices, as it is or with crusty bread or your favourite potatoes.
