BAO Collaborate With East London Liquor Company — and More News

• BAO collaborate with East London Liquor Company

For one night — on Tuesday 8 August — the bar at BAO Fitzrovia will be taken over by the team from East London Liquor Company. The two teams will work to create five new cocktails, designed to be paired with a set menu of five BAO dishes. Drinks will include a range of savoury ingredients, like cep-infused gin, kummel (caraway seed, cumin, and fennel liquor), vanilla and, curiously, squid ink. The £40 menu includes five dishes and one cocktail. The cocktails will remain on the menu for the whole of August.

• Nobu Hotel Shoreditch to host first European ‘World of Nobu’ festival

On Thursday 27 and Friday 28 July, the Nobu Hotel in Shoreditch will host the first European ‘World of Nobu’ event. As well as a chance to try a new omakase menu created for the event (£190pp), Nobu Matsuhisa and his executive chefs will be teaching a sushi masterclass — giving fans the opportunity to recreate a number of Nobu’s most well-known dishes. The two-hour masterclass costs £130pp. Finally, a ‘Nobu Food Festival’ on Friday will bring to London 21 Nobu executive chefs who will each create a canape (yours for just £90pp).

• Hutong has a new chef

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Richard Vines has reported that Hutong at the Shard has appointed a new head chef — Fei Wang, a native of Shandong.

• Tuyo opens on Broadway Market

“Mediterranean and Levantine — with a Spanish twist — small plates” might also be called “tapas.” Alas, the trend is not dead and Tuyo are the latest restaurant to open with this not-so-unique USP. They officially opened yesterday on Broadway market in Hackney. Chef Ricardo Pimentel (formerly Salt Yard Group) has created a selection of “pinchos” — even smaller small plates — and Turkish-influenced main dishes. Tuyo is the newest addition to the family-owned Gallipoli restaurant group. The group also La Farola, Gallipoli and El Ganso.

• Meraki is now open in Fitzrovia

Restaurateurs, Arjun and Peter Waney, have opened a modern Greek — 160-cover —restaurant on Great Titchfield Street. Chef Dimitrios Siamanis is in place to oversee the menu, which will not be region-specific. The team in place are also charged with installation of “the principle of Greek hospitality — filoxenia.” An open-plan kitchen features a Robata grill (signature of Waney’s Roka) and a ‘wet counter’ display of whole fish flown in daily. The drinks list includes a large selection of Greek wines. However, London restaurant critic, Fay Maschler — who goes to Greece every year — wasn’t impressed. “Lost in translation,” she said.

• Company Below Summer Shakedown Series

The underground speakeasy beneath Balls & Company are launching a ‘Summer Shakedown’ series. The shakedown will invite four London (restaurant) bartenders for a one off cocktail masterclass, each creating a signature drink to run on the menu for a week. The series starts with Miguel De Arbe, head bartender from the Ceviche group, on 1 August and will continue through the month with appearances from The Bling Pig and Oriole. Company Below is at 58 Greek Street in Soho.