:format(webp)/cdn.vox-cdn.com/uploads/chorus_image/image/56584983/The_Gilbert_Scott_NOW__1_.0.jpg)
:format(webp):no_upscale()/cdn.vox-cdn.com/uploads/chorus_asset/file/9203917/ORIGINAL_Menu_27_Sep_1917__1_.jpg)
- Gordon Ramsay alumnus Marcus Wareing is recreating a menu that was written in 1917 at his restaurant The Gilbert Scott in the St Pancras Renaissance Hotel — on the hundredth anniversary of its creation. The chef has an original copy of a menu, below, from the former Dining & Coffee Room of the Midland Grand Hotel (the site on which Wareing’s restaurant now sits) dated 27 September 1917. Wareing will recreate the five courses, while guests will also hear a talk from food historian and British Library curator Dr Polly Russell about life during the Victorian and First World War periods when the hotel was originally in operation. Wednesday 27 September, 6.30pm for 7pm. £145 for champagne and canapés followed by five courses with matching wines (or £85 food only.)
- St. John’s Fergus Henderson is travelling to NYC next week as part of a two day collaboration with burger chain, Shake Shack. The chef, known largely for his nose-to-tail discipline of cooking, has created an eel burger (with bacon, pickled red onion, horseradish and watercress), which will be available at the original Madison Square Park Shack in Manhattan on Friday 15 and Saturday 16 September. St John’s doughnuts and their wines — from Minervois — will also be available. St. John have collaborated with Shake Shack since the brand first came to the UK in 2013.
- The former executive sushi chef for the Zuma group (Zuma, Roka) Enzo Kazutoshi is opening an eponymous restaurant in Soho, Big Hospitality have reported. The restaurant is due to open in November on the former Grillshack site on Beak Street in Soho. Kazutoshi is a third generation sushi master whose CV includes a stint at Ferran Adria’s El Bulli.
- Peter Gordon and JP Then’s Crosstown Doughnuts has opened its fifth permanent site in Piccadilly today. To celebrate the launch, they’ve released three new doughnut flavours. Available during the month of September is the new boysenberry and Apple. They’ve also expanded their vegan offer — two new additions are strawberry and elderflower; and yuzu and matcha. Open seven days a week.
- Meanwhile another doughnut place is opening, near Piccadilly, on Shaftesbury Avenue. Apparently “Australia’s favourite doughnut brand” Doughnut Time will launch next month. Expect “sunshine-soaked treats” such as the ‘Donutella Versace’, the ‘Flakey AF and the ‘Mint Eastwood’. It is the first of a planned roll-out for the brand.
