What you're doing: Easter special

By Emma Eversham

- Last updated on GMT

Related tags: Chocolate

Robin Gill's and Paul A Young's Easter egg
Robin Gill's and Paul A Young's Easter egg
BigHospitality finds some cracking ideas being run by restaurants, hotels and pubs for Easter weekend

The hospitality industry may be about providing food, drink, accommodation and service, but sometimes you have to do that little bit more to pull customers in. If you’re stuck for ideas on how to make your business eggstra appealing this Easter take a look at these cracking ideas for for inspiration.

Eggstravagent Easter

Robin Gill, head chef at city restaurant Sauterelle has joined forces with chocolatier Paul A Young to create an original Easter egg to be sold both in the restaurant and in Paul A Young stores. Served on a nest of Gill's homemade muesli of toasted nuts, dried fruits and sweetened parsnip crisps, the hen-sized egg's shell is made of 64 per cent Madagascan dark chocolate inlayed with edible 23 carat gold leaf then filled with Young’s award-winning sea salted caramel. The egg is being served as a dessert alongside white chocolate and cardamom truffles and vanilla 'snow' for £9 at Sauterelle and will be available at all Paul A Young stores.

Easter package

Radisson Edwardian has designed an Easter package for guests who book a stay for a minimum of two nights at one of their 11 London hotels between 1 and 30 April. Rates start at £64.50 pppn including a full English breakfast. Guests are also given a two-day London Pass giving them access to more than 50 of the capital's attractions, two-for-one dining and a complimentary Easter egg.

Eggstra choice

London wine bar and restaurant Vivat Bacchus is giving diners a choice between a savoury egg dish (£6.25) and a sweet one (£5.95) this Easter. Chef Jordi Villa has created a savoury option called The Golden Egg, a hen's egg marinated in truffles for two days, then steamed at 65 degrees before being deep fried. It is covered in a filo pastry shell and served with a light truffle cream, eringe mushroom, and a confit of hazelnuts. The sweet egg - Varlhona Chocolate Textura - is a dark chocolate sphere filled with chocolate mousse surrounded by chocolate ice cream and sprinkled with white chocolate powder. It is served with a white chocolate sauce that melts the sphere revealing its centre when poured over.

Venetian Easter

Soho restaurant Polpo has created a special menu for Easter Sunday to celebrate Easter and the start of the restaurant's Sunday opening. On 4 April traditional Venetian dishes served at Easter, such as Risi e Bisi and Salt Cod with Fried Polenta, will be on the menu. Also available will be be other Easter and Carnival favourites such as Essi Biscuits, originally hidden in trees by Venetian nuns for children to find, Galani Biscuits, and Venetian Fried Custard.

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