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Gravner Wine Maker’s Dinner at George, Mayfair

IPOF holding image

Menu from a dinner at Mayfair members’ club George with Mateja Gravner with natural wines made in qvevries from Josko Gravner and regional food created by the in-house chef to match: Grilled Porcini mushrooms, garlic, shallot and parsley Gravner Ribolla 2007 Venezua Giulia IGT Prune and Gravner gnocchi, cinnamon crumb Gravner Bianco Breg 2007 Venezia…

Akelarre, San Sebastian, lunch

The leaves and the foie under the rain at Pedro Subijana Akelarre, San Sebastian

Aranori tasting menu from a lunch at Pedro Subijana’s three Michelin-starred Akelarre in San Sebastian: Just to begin: Bloody Mary Stuffed mussel Potato and prawn amber Anchovy stuffed black olive Aranori: The leaves and the foie under the rain Green broth infusion, scampi and smoked monkfish Very thin and light beef tartar, new potato soufflé…

#AtxaAndreRicard at Azurmendi, Larrabetzu, six hands dinner

CaipiriTxa, #AtxaAndreRicard at Azurmendi, Larrabetzu

Menu from a six-hands dinner at the three Michelin-starred Azurmendi, Larrabetzu, with food by Eneko Atxa (Azurmendi), André Chiang (Restaurant André) and Ricard Camarena (Restaurant Ricard Camarena) and fermented juices (from André Chiang) and wines matched to the food: Greenhouse Asparagus cotton Tomato [Pickled courgette] Mushroom leaf Punch (Eneko Atxa) Picnic Homemade salted anchovy millefeuille Roe…

Cuisson London popdown dinner

Slow cooked salmon, horseradish cream, watercress, Cuisson popdown

Menu from a ‘popdown’ from Cuisson London with food by Pedro Passinhas: Cuisson cocktail Cultured butter, sourdough Ratte potatoes, hay, blue cheese, grelot onion Chicken parfait, charred pineapple, walnuts Slow cooked salmon, horseradish cream, watercress Lychee and mango bavarois, strawberry, black olive Popups are no longer trendy. Once the cool word to be brandished by…

Elena Reygadas lunch at the Mexican Embassy in London

Pink mole, hibiscus flower and holy leaf, Elena Reygadas at the Mexican Embassy in London

Menu from a lunch at the Mexican Embassy in London with food created by Elena Reygadas, from Rosetta in Mexico, ahead of the World’s 50 Best Restaurants 2015: Ostiones, raiz fuerte y borraja (Oysters, horseradish and borage) Espárragos blancos y estragón (White asparagus and tarragon) Mole rosa, flor de jamaica y hoja santa (Pink molé,…

Scents of Summer Afternoon Tea at Wellington Louge

Pastries, Scents of Summer Afternoon Tea at Wellington Lounge

Menu from the new Scents of Summer Afternoon Tea at Wellington Lounge, InterContinental Park Lane, with food inspired by summer and Floris London Perfumers: Scents of summer inspired palate cleanser – rose pearl and wheatgrass shot ~ Smoked salmon and bergamot infused cream cheese scroll served on lemon bread Rose pickled cucumber and mascarpone cheese served on Peruvian…

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