The Umami Box invites sushi fans to embark on a culinary adventure and explore the five fundamental flavours sweet, salty, umami, bitter, sour and spice.
Tozi Pizzera & Cichetti Bar Launches New Weekend Brunch
Known for its inventive pizzas and stand-out Italian cocktails, the restaurant is putting a fresh spin on brunch as we know it with a new pizzetta menu inspired by classic breakfast dishes.
Mindful Chef Comes to Atis
From April 14th 2025, Atis a health focused brand is collaborating with Mindful Chef to unveil a limited-edition menu crafted to nourish both body and mind.
Easter and Egg- Cracking at GAIA
This Easter, 20th of April, GAIA Mayfair, is celebrating with the art of gifting — offering guests traditional Tsoureki, celebratory mains and dessert, and the joyful egg-cracking ritual of Tsougrisma.
A Seafood Easter Brunch and Oysters
The Seafood Bar at Dean Street is inviting guests to enjoy seafood and oysters brunch at tempting prices.
The Terrace at Maine Mayfair Reopens
Located directly off Bond Street and overlooking Medici Courtyard, The MAINE’s tranquil, sun-soaked terrace is an iconic sunny oasis in the heart of the city, now open daily for lunch, dinner, and drinks.
A Taste Of Pavyllon
Michelin-starred dining without the premium price tag with the new Taste of Pavyllon lunch menu at Pavyllon London at the Four Seasons Hotel London at Park Lane, with two courses for £49 or three for £55.
Kings Road Welcomes a New Club – The Rex Rooms
The legendary King’s Road in Chelsea just welcomed The Rex Rooms at 151, an exclusive late night lounge and private room created by fashion designer and nightlife innovator Marc Jacques Burton.
Chocolate Tofu Mousse Recipe
As the warmer months are slowly unfolding Clearspring has prepared a light chocolate dessert recipe to try.
Easter At Opso: A Cretan Feast
Throughout the week, guests can enjoy ‘Antikristo Lamb’, slowly cooked over charcoals with lemon oregano sauce, served with spicy hand-cut crispy fries, chicory greens, and ‘tirokafteri’ – a spicy cheese spread made with chilli and red peppers from Florina.