Tea! Oh glorious tea! In case you haven’t figured it out by now, I am a big fan of the stuff and there are few weekends when I’m not sitting somewhere with a pot to myself. So what better way to spend a Tuesday evening than to attend the launch of a new tea from JING, supplier to Michelin restaurants and five star hotels?

Pizza Express have launched a recipe competition to find a new Pizza for their menu. Anyone can enter the Create Your Own Pizza competition and there’s £5,000 up for grabs!

Pack away that charred, encrusted mess that is the barbeque and, urged on by Davidstow, focus on snow, roast meats and cheeseboards in particular.

Boisdale of Belgravia launch new cocktail list and we were there, what’s more we brought back some classic cocktail recipes too.

Decadence is the order of the day at Volupté, rich deep maroon colours on the walls, with feature walls and areas, and low lighting to accentuate the feel of something just a little naughty. It is definitely a little different from any other restaurant lunch or dinner.

I’m drawn to new things like a magpie to shiny objects so how could I resist the opportunity to attend the launch of a very exclusive rum? Especially when there’s the opportunity to taste a bottle of £125 rum?

To mark the opening of Fire and Stone’s fifth restaurant Qin Xie was invited to try out Fire and Stone’s extensive pizza menu.

In line with Bob Bob Ricard’s commitment to making the restaurant the number one choice for the poshest fish eggs in the captial, restaurateur, Leonid ‘Bob’ Shutov is proud to present ‘The Caviar Lunch’.

I’m ambivalent about the idea of starter in one restaurant, mains in another and dessert in a third. On the one hand it means I can have a fag between courses, a pleasure crudely curtailed when the smoking ban came in. On the other it means getting out of my seat and walking, which may be good for the digestion but not for my bonhomie.

Cyrus Todiwala’s Slow Food British Twist event at Cafe Spice gave was a great way to sample quirky food, find out about more local food producers and eat mind blowing ice cream.