Three Michelin starred guest chefs at Brunello and cross-dressing dinners from 1901
Three Michelin starred Florentine cuisine
Chefs from the three Michelin-starred Enoteca Pinchiorri in Florence will take over the kitchens at Brunello at The Baglioni Hotel in London from 17-19 June. Continuing the restaurant’s year-long series of guest chef appearances, chef and co-owner of Enoteca Pinchiorri Annie Feolde will present some of her signature dishes in a three and five course menu. Dishes include Chinese Ravioli filled with Slowly Braised Guinea Fowl and Burrata; Parmesan Fondue, Veal Sauce and Thyme, and Roasted Pigeon with Spices and Chestnut Honey; Chickpea Flour Tart and Courgettes with Fresh Mint.
Contemporary dim sum
The Drunken Monkey in Shoreditch has launched a new dim sum menu to showcase techniques, dishes and ingredients gleaned from head chef Wai Lan's recent trip around China. His kitchen now sports a traditional Chinese roasting oven and new dishes include Barbecued Char Siu Pork and Crispy Roasted Pork Belly. Lan has headed the kitchen at the pan-Asian eatery and cocktail bar since it opened in 2002, and specialises in Fujian cuisine, one of the eight great traditions of Chinese cookery.
Cross-dressing dinners
The 1901 Restaurant at Andaz Liverpool street has announced a series of monthly dinner events featuring cross-dressing entertainer Johnny Woo. Each event is to have a different theme – this month’s being “everybody’s birthday”. Served alongside is a three-course menu constructed by head chef Dominic Teague using British produce and French cooking techniques. If that’s not enough, there’s also a cabaret act, bingo and “outrageous” party games. Inclusive tickets cost £69.
Picnic baskets
Kent-based chef Richard Phillips is offering a range of picnic baskets containing fresh, home-made food from his three fine dining venues,
Thackeray’s, Hengist and Richard Phillips at Chapel Down. Customers can order gourmet picnic hampers (£35-50), containing delicacies such
as Cous Cous Salad with Mint & Saffron, Poached Native Lobster and Organic Lemon Tart, complemented by Chapel Down wine and Laurent Perrier Champagne.
