A chocolate bomb, complimentary truffles and a three-wheeler tuk-tuk style chocolate delivery van marked the grand opening of the UK’s leading artisan chocolatier Rococo Chocolates at The Chester Grosvenor hotel this week. The British chocolate company drew a crowd when the concession in The Chester Grosvenor opened its doors for the first time. Customers sampled hot chocolate and signature handmade chocolates. Chantal Coady, Rococo’s founder, said: “It’s been non-stop and it’s a wonderful start for our new business.” Rococo chocolate will be featuring in gourmet lunches and dinners held in the Michelin-starred restaurant Simon Radley at The Chester Grosvenor. Rococo’s signature chocolate will also be available in the minibars in the hotel’s rooms and suites.
Hops on the menu
The Draft House is set to introduce hop shoots onto the menus at all three of its pubs in London next month to mark the London Hop Shoot Festival. The shoots are being distributed to restaurants, pubs and bars around the capital by the London Brewers Alliance, which is challenging chefs to cook with them in the most creative way possible. The three Draft House pubs, in Tower Bridge, Battersea and Clapham’s Northcote Road, are champions if London-based craft breweries including Sambrook’s Brewery, Camden Town Brewery and the Meantime Brewing Company. Hops are key ingredients in brewing, used in the ‘bittering’ process. Draft House will feature its hop shoots-inspired menu over the weekend of 27-29 April.
The Art of fine dining
Alan Ducasse at The Dorchester is to launch The Art of Fine Dining masterclass this Spring, giving customers the opportunity to learn key principles and trade secrets behind developing the ‘perfect fine dining experience. Taking place in the hotel restaurant’s dining rom, the masterclasses will be run by restaurant director Nicolas Defremont, providing an insight into the back-of-house operations. “It’s the finer details that make an enchanting experience; beautiful centrepieces, relaxed lighting, small attentive gestures that anticipate a guest’s desires,” said Defremont. Ducasse added: “Food is a vital part of dining out, but service is as every bit as essential to a true haute cuisine experience.” The masterclass costs £120 per person and will commence at the beginning of April. The package includes a two-hour masterclass, wine tasting, an ALESSI stainless steel crumb collector and a signed Alan Ducasse cookery book.
Ichi Sushi & Sashimi Bar at the Park Plaza Westminster Bridge London hotel is launching sushi masterclasses on the first Saturday of every month from April. The classes will give customers the opportunity to watch head chef Sadayuki Okamoto demonstrate a selection of sushi and sashimi dishes from the menu. They will then have the chance to enjoy their hand-made rolls as well as a selection of sashimi, nigri and sush with a glass of sake. The classes will be priced at £30 per person, running from 12-2pm. For more information visit www.ichisushi.co.uk.