Sensory dining at Sheraton Grand and conveyor competition at YO! Sushi
The hospitality industry may be about providing food, drink, accommodation and service, but sometimes you have to go the extra mile to pull customers in. If you’re stuck for ideas on how to make your business more appealing take a look at what others are doing for inspiration.
Sensory dining
Sensory dining - the blind-folded eating experience - is being brought to Edinburgh by the team at the Sheraton Grand Hotel. The removal of sight is said to heighten the diner's experience of flavours, smells and textures. The six-course menu has been designed by chef Malcolm Webster with the sole purpose of tantalising the senses through the ingredients. A host for the evening guides diners through the courses giving descriptions about what is soon to hit their palate.
Christmas birds
Turducken - the bird, in a bird, in a bird dish - will be served at West London gastropub Paradise by Way of Kensal Green throughout Christmas, and chef Tim Payne's version of the culinary Russian doll is game-focused with pheasant, partridge and mallard taking centre stage. The dish is available throughout the month and must be pre-ordered 48 hours in advance.
Indian Christmas
Quail pakora, goose salad and wild-boar vindaloo will be among the Christmas-themed dishes at Marylebone-based Indian restaurant Trishna. Billed by owner Karam Sethi as a 'seasonal celebration', the dishes have been created by executive chef Ravi Deuklar. Cocktails are Christmas themed too, such as Saffron Bellini and Cardamom Pear Martini.
Conveyor competition
To celebrate featuring on BBC2's The Restaurant, YO! Sushi is holding its own competition along the same lines. Two contestants will have the chance to spend an afternoon conducting the conveyor belt at a YO! Sushi restaurant. Entrants must explain why they want to run a YO! Sushi.
