5 Things You Need to Eat in London This WeekBy Alicia Grimshaw
There’s so many fantastic new openings, menus and foodie events taking place in the capital this April – with a focus on vegan, sustainable and healthy eats. Here’s our pick of the best things to eat in London this week:
1. For a New Opening: Buongiorno e Buonasera
What: Already a huge hit in Oxford, Buongiorno e Buonasera has opened its doors on Baker Street, bringing Roman-style pizza to Marylebone. Buongiorno e Buonasera’s pizzas feature an oval shaped dough base made from organic, non-GMO wheat, soy and rice flour, and is left leavening for 48 hours.
Why: The restaurant offers pizza and Italian fare, morning to night. From Italian sweets and pastries to delicious Italian-style breakfasts, such as a brunch twist on carbonara and porcini mushrooms with eggs and truffle. Elsewhere on the menu are fresh salads and soups, alongside coffee, beer, Italian wine, Prosecco and spritz. Ice cream and sorbet from famous Italian gelato makers Carpigiani are also available by the scoop.
Where: 58 Baker Street, Marylebone, London W1U 7DD
2. For a New Dessert Special: Martello Hall and Canova Hall
What: Martello Hall in Hackney and Canova Hall in Brixton have put together a unique series of Boozy Bomboloni dessert specials, available at both restaurants. To coincide with the new puds, the kitchen gang have also created a trio of dipping sauces, with more to come for the summer.
Why: For April, the popular sweet treat receives an injection of flavour with a gloriously decadent salted caramel rum sauce that’s a match made in heaven with the light and fluffy doughnuts. A mini version of the Italian-American doughnuts, Martello and Canova’s interpretation of Bomboloni are fried, coated in sugar and served warm in a paper bag along with dipping sauces.
Where: Martello Hall: 137 Mare St, London E8 3RH and Canova Hall: 250 Ferndale Rd, Brixton, London SW9 8BQ
What: LEON have been increasing the amount of plant-based dishes on their menu, and have launched their spring menu for 2018 with even more focus on vegetarian and vegan to help everyone make the most natural and responsible choices they can.
Why: First up is the vegan meatless meatballs made with aubergine, black olive and rosemary, served in LEON tomato sauce with a you-won’t-believe-its-vegan garlic aioli along with a sprinkling of toasted seeds and fresh herbs. The new veggie burger (which can be made vegan and gluten-free) features edamame, ginger, lemongrass and chilli, served a brioche sesame bun with tamarind ketchup, fresh spinach and spicy pickled carrots. LEON has also teamed up with Ruby’s of London, a vegan baker based in Greenwich, to launch a PB&J Brownie, 2 mini cupcakes, and 2 baked donuts. LEON are also bringing some proper Mediterranean goodness to the table with raspberry and blueberry pastel de natas.
Where: See locations here
4. For New Vegan Dishes: Benares
What: To celebrate the arrival of the warmer weather, Benares in Mayfair have launched a unique plant-based ‘street-food’ style menu to its repertoire, taking everyone on a culinary journey from the east to the west corners of India.The brand new dishes have each be designed by a chef in the Benares kitchen, inspired by the street food speciality from their own hometown.
Why: The five plant-based options include a fresh mixed leaf salad, kasundi dressing and Panch Phoron artichokes (typically served in West Bengal); a sweet tandoori romanesco with mango and ginger quinoa; a tender tandoori Cafreal paneer with Konkan spiced tomato chutney; an earthy green pea tikki and burnt lemon ketchup (heralding from Lucknow, North East India); and Chef Atul’s signature tarkari pepper fry with carom crisps.
Where: 12a, Berkeley Square, Mayfair, London W1J 6BS
5. For a New Charitable Cause: Macmillan Cancer x Greene King
What: Those looking to have their cake and eat it can enjoy tucking into a tasty dessert and do the charitable thing this spring, by simply ordering a pudding at a Greene King pub. Greene King has pledged to give up to 20p from the sale of some of its most popular desserts to its charity partner, Macmillan, to help raise funds to support people living with cancer.
Why: Since 2013, Greene King has served up some of the nation’s favourites to sweet-toothed customers across the country and sales of these desserts have raised a tasty £500,000 for the charity. Many of its brands, including Hungry Horse and Chef & Brewer, are dishing up desserts such as a triple chocolate brownie and cookie dough cheesecake with a 20p donation from each pudding going to the charity.
Where: Pubs involved include: Hungry Horse, Chef & Brewer, Flaming Grill, Old English Inns, Belhaven, Eating Inn, and Goodwins
