PizzaExpress is rolling out a new range of Leggera pizzas, characterised by the ‘hole in the middle’, where dough is replaced by a fresh salad of rocket and ricotta salata cheese. In a bid to appeal to diet-conscious diners, the Leggera pizzas follow the ’skinny’ 500 calorie range and feature a lighter dough base, coming in at under 500 calories. Emma Woods, marketing director for PizzaExpress, said: “These new style Leggera pizzas are even better for people conscious about their weight as they can now enjoy the taste of some of our old favourite pizza recipes - like the American or Padana - without worrying about the calories.” The American Leggera is topped with peperoni, light mozzarella and tomato while the American Hot Leggera includes jalapenos. The Padana Leggera is topped with goat’s chees, spinach and caramelised onions. The new pizzas are available now in all Pizza Express restaurants across the UK.
Sister brands Hotel du Vin, Bistro du Vin, Malmaison and Smoak have created two new food and beverage dining clubs – ClubMal and Societe du Vin – which allow guests to earn discounted benefits, individually tailored for each property. Each month, the brands will distribute varying promotions as well as individual hotels providing specific offers. The registered users can then complete the online form and receive a voucher via email or direct to their smartphone. In addition, each brand will be working with their suppliers to create bespoke packages, events and offers integrating their valued products – anything from Donald Russell Steak Nights and La Cave à Fromage cheese tastings, to exclusive competitions and inspired menu’s. For more information on the two dining clubs, visit the Malmaison or Hotel du Vin websites.
Burns Night Menu
The Capital hotel in Knightsbridge is offering diners at its restaurant a traditional Burns Night Menu to mark the annual celebration on Wednesday 25 January. The Capital restaurant’s menu will feature an array of Scottish dishes. The menu will be paired with fine wines and whisky, overseen by Bar Manager Cesar Da Silva. The starter will feature smoked Scottish haddock served with poached Buford Brown free range egg and mustard sauce, paired with a 10-year-old Benromach. This is followed by traditional haggis with neeps and tatties, carrot and ginger foam, washed down with a 12-year-old Bowmore. To follow is medallion of fallow deer venison, parsnips purée, chestnuts and Brussels sprouts served with a glass of Château La Gasparde Cuvée Prestige 2007. The menu will be priced at £35 per head, or £65 to include the whisky and wine pairing.
Chinese New Year
The Grand Imperial London restaurant is celebrating Chinese New Year with a Specials Menu offering a selection of authentic Hong Kong Cantonese dishes designed to bring good fortune to diners. Head chef Leung has created a selection of 10 authentic Chinese dishes to mark the Year of the Dragon. “Our Chinese New Year Specials menu offers some of the most traditional Cantonese dishes you can find in London. We want to stay as authentic as we can and recreate a real feel for Chinese New Year in the capital,” said Mark Wood, restaurant director at Grand Imperial London. The Specials Menu features a variety of dishes including Sea Moss & Pig's Tongue Soup, Chinese Mushroom with Conpoy, and Steamed Seabass with Chopped Red Chilli. Located next to London’s Victoria station, The Grand Imperial London restaurant opened its doors in early 2011.