TEL: 020 7352 0101  |  EMAIL: @OURTEAM

Archives

Tagged ‘London‘

Walter & Zoniel in Flaunt Magazine’s #CALIFUK issue

Walter & Zoniel Header Image

London based artist duo Walter & Zoniel feature in the current issue of LA’s quarterly fashion culture magazine Flaunt. Never straying far from exceptional and unique content (watches on pregnancy stomachs anyone) the Alpha-Ation series from Walter Hugo & Zoniel is exceptional.

The series is an ongoing project of exclusive portraits that have been taken using a giant hand-built camera with a brass lens dating back to 1850. The images are shot directly onto positive paper so the artwork has no negative or possibility of reproduction and then hand-coloured and 24 carat gold gilded. The subjects of the portrait artists are celebrities and a perspective of their profile has been featured to produce and ode to the modern day relationship with the portrait and acts of flattery and adulation.

Subjects include Emily Watson, April Ashley, Andreas Kronthaler, Daniel Lismore, Lindsay Lohan, Fran Cutler, Aiden Shaw, Lulu Kennedy, and Tinie Tempah.

The creative is an impressive roll call (below), the initial collection of the ongoing project can be followed here and you can buy the #CALIFUK issue of Flaunt now.

Photographer: Walter Hugo & Zoniel at walterhugoandzoniel.com.
Hair for Emily Watson: Lisa Eastwood for Premierhairandmakeup.com.
Makeup for Emily Watson: James O’Riley for Premierhairandmakeup.com.
Hair and Makeup for April Ashley: Gia Mills for untitldartistsldn.com, London using Bobbi Brown Cosmetics.
Groomer for Andreas Kronthaler: Nadia Altinbas at nadiaaltinbas.co.uk.
Hair for Lindsay Lohan: Larry King for streeters.com.
Makeup for Lindsay Lohan: Natalie Piacun at nataliepiacun.com.
Groomer for Tinie Tempah: Natalie Piacun at nataliepiacun.com.
Concept and Direction: Rose Forde at Roseforde.com and Jack Guinness.

Single-Dish Restaurants: Is Less More?

Single-Dish Restaurants

According to research from the “restaurant discovery” app Zomato one in ten new restaurants opened in London since April is a single-item restaurant. This trend (and the frustrating no-reservations policy) originated in New York and if the queues are anything to go by it’s going down well here too.

With the arrival of restaurants like Come Fry With Me, Mussel Men, Balls & Company and Egg Break to name a few it’s easy to see that there’s a market for these niche restaurants. But does all the excitement mean that the trend is here to stay?

One advantage of these super-niche restaurants is that customers don’t have to face indecision or food envy and they do say that less is more. Without an extensive menu the dreaded choice is already made for us and you would think that a narrower focus makes for a better executed dish, but as Jay Rayner pointed out in his review of Ooze, “if you’re a specialist restaurant, it’s crucial that you take your one main dish pretty seriously”.

If you’re only going to do one thing you need to do it really really well. There are no excuses and nothing to hide behind so if you’re going to go down the super-niche and focused route you need to be pretty great at what you do. Surprisingly this is not always the case and some restaurants are unable to sustain the custom such as Fulham Road’s Fire and Feathers, coincidentally has now now swapped one single-dish for another from chicken to steak with newcomer Orange Buffalo.

When single-item restaurants started taking over New York two years ago Billy Lyons wrote an interesting article shunning the way this generation of chefs is “forgoing the traditional stylings of success, opting for Instagram and Twitter fame, and leaving fine dining for fast casual”. A 2013 article by Luke Nicholls for Big Hospitality highlighted some further issues that the rise of single-item restaurant causes for the industry observing that “single and dual-item restaurants are changing the chef’s skill set enormously and not necessarily in a good way since the ability to cook a great burger or cook eggs 10 ways does not automatically entail that someone has the grounding or traditional skill set”.

We must ask the question that is there a finite amount of times we are happy without a wider choice? This notion was muted by Rayner in his recent review of Piquet: “In a London overrun by concepts and formulas, by places offering small plates and sharing plates and things served on slates or by the 100g or by the bushel and peck, a place like this is quite simply a relief. It has starters, main courses and desserts. It has food cooked by someone who knows what they’re doing but is more interested in serving you lunch than in winning a place in some gastronomic hall of fame”.

Is the opening of Piquet the turning point for the single-dish restaurant to lose favour with London diners? Zomato’s findings also stated that one in ten new restaurants opened in London since April is a single-item restaurant is actually “double the number in the same period last year” so perhaps we have now reached saturation? New openings on the horizon include single-dish restaurants Shuang Shuang (hot-pots), Le Bab (kebabs) and Strut and Cluck (turkey) but equally we have Bellanger, Oliver Maki and The Lighterman. Possibly another sign that we are now edging towards a return to our previous preference of more actually being more?

Will Grumpy Londoners Embrace Death Cafes?

Death Cafe Header Image
London is fairly open-minded and forgiving when it comes to new trends and ideas. All we have to do is look at the number of quirky and gimmicky restaurants that have been welcomed with open arms like the Tube Carriage Basement Gallery, sex-shop-entry La Bodega Negra or the Hurwundeki experience of Korean Food with an order of short back and sides.

But we have a question. Would a “death café” be one step too far?

Chatting about all things death over a flat white and a muffin might seem a bit odd and not everyone’s idea of a relaxing activity but perhaps “death cafes” would encourage us Brits to talk about something so often avoided. We find the subject of death awkward and in general avoid talking about IT but considering IT is unavoidable perhaps we should become more comfortable with the subject.

If you do want to get behind “death cafés” you can purchase one of the £50 shares that are being sold in a crowdfunding campaign in the hope of raising the £350,000 needed for a permanent café in London where people would meet for a coffee and to discuss the likes of recent bereavement, assisted suicide, or cremation with the café’s staff and other customers.

Pencil Presents

Pencil E-Image

Fourteen Ten are helping to launch Pencil Presents, a new music project that gathers high calibre acts from across the world to create a visual and audio show. It is an event where audience and artists experience a night in unison.

There are no breaks between acts, no standing around, no waiting. This is a spontaneous event that develops and responds to the people inside the club.

Pencil Presents Creative Director Greg Batsleer has spent his career as a Music Supervisor bringing diverse music to life through his work with Jools Holland as well as Damon Albarn, Jamie Hewlett and Gavin Turk for Monkey: Journey To The West and collaborating with Mercury Prize-winning band Elbow and the Hallé Orchestra for their performance at the Manchester International Festival.

The event will be bursting with added extras: expect live percussion, musical experimentation, fire juggling, local artists, culinary delights and more as Pencil brings music to life every month in London.

Eric Ness
Norwegian new kid and his six-piece funk/folk band
Gabby Young and Other Animals
A unique and bold blend of music they call ‘Circus-Swing’
The Haggis Horns
“The best f*cking horn section in the world” says Mark Ronson
The Herbaliser
The unmistakable sounds of current !K7 jazz rap group

Batsleer says: “There are lots of gigs you can go to where you listen to a set and the audience is not involved in the creative process. You turn up, you listen, you leave. We want to play with the format that everyone accepts, we want to set up an environment where people can feel the music developing and remind them that music is a form of emotion.”

9pm to 4am
£16.50 eb/£19 adv/£22 otd
Entry from 00.30am onwards £10 otd
Tickets from Skiddle and SeeTickets
Village Underground, 54 Holywell Lane, EC2A 3PQ

Bermondsey Bees @ Delfina

Bermondsey Bees Apiary

Fourteen Ten are working with Bermondsey based restaurant Delfina.

Delfina launched a honey based menu on the 11th October using Bermondsey Bees honey from an apiary in Bermondsey just 150 meters away from the restaurant; an exciting ingredient for head chef Stuart Dring who devises Delfina menus around carefully sourced seasonal and local produce.

The honey is cultivated by local beekeeper Dale Gibson who is exclusively providing Delfina with his spring harvest that produced a delicate and light elderflower scented nectar.

The local honey menu will be complimented by a photography exhibition of the bees including apiary, beekeeper and extraction process for customers to understand more about the process of urban beekeeping from bee to belly.

Diners can purchase raffle tickets with proceeds going to The Keeper’s Lodge project in Kennington: a community beekeeping and environmental project. Prizes include an overnight stay in a superior room for two at Bermondsey Square Hotel and a Honeybee Necklace donated by jewellery designer Alex Monroe whose new Bermondsey store is opening before Christmas. Alex Monroe attended the launch event to present his necklace with a short introduction on how and why he uses the honeybee design.

The Honey Menu
Available from the 11th Oct to the 11th Nov 2011

Bermondsey Honey, Fig and Shallot Tart
served with Hacienda Araucano Sauvignon Blanc, Chile, 2010

Braised Shoulder of Norfolk Pork with
Bermondsey Honey & Bramley Apple Gratin and Cider Jus
served with Les Salices Pinot noir Francois Lurton, France, 2010

Williams Pear and Vanilla Cheesecake with Bermondsey Honey Sorbet
served with Royal Tokaji Late Harvest, Hungary, 2009

Address:
Delfina, 50 Bermondsey Street, SE1 3UD, 0207 564 2400
Tube: London Bridge
@DelfinaLondon    Delfina on facebook

Quotes:
Dale Gibson, Beekeeper and producer of Bermondsey Honey
“Delfina is the bedrock of Bermondsey Street’s burgeoning restaurant scene – but its innovation in using locally-sourced honey as an inspiration in its menus keeps it ahead of the pack. Here in SE1 we can genuinely use “food yards” to talk about the provenance of our ingredients, not “food miles”.”

Allison Girling, General Manager, Delfina
“Here at Delfina we think it is fabulous that someone is taking the initiative to keep bees in an urban area and to have the hives based on our very own street is even better! Dale does a wonderful job and runs his hives very responsibly. This years Spring honey is amazing with such a light floral flavour and we can’t wait for the next batch of delicious honey which we look forward to receiving from Dale’s hives in the Autumn.”

Stuart Dring, Head Chef, Delfina
“Cooking with this delicious honey is very inspiring and given the light lime and flower taste of the Spring batch we have to be careful not to overpower the flavour with other ingredients and just let the honey shine through! I hope diners feel we have achieved that with our unique Bermondsey honey menu. Enjoy!“

Mien Tay Wine List

MienTay Battersea Kitchen

Since opening late last year Mien Tay Battersea has gathered a respectable following and received fantastic reviews, with AA Gill saying his Pho “was heaven – worth going to Battersea for all on its own…the best value for anything cooked in all of Britain and among other compliments “Mien Tay may well be the best Vietnamese restaurant in London”.

Building on their delicious food, Mien Tay has joined forces with Willie Lebus of Bibendum to create The Mien Tay Wine List, a food pairing wine list. Willie has selected a stress-free list of just 14 wines, fizz and sherry, from various artisanal estates including some that grow their grapes organically or bio-dynamically.

The wines on the list come from all over the world and have been specifically paired to the dishes served in the restaurant to compliment both the food and wine.

The compact selection is chosen purely on quality not price and with Mien Tay’s low mark-up policy this makes the wines incredible value for money. As with the ethos of the food pricing Mien Tay may offer the best value wine list in London.

All wines are served in elegant 125ml glasses, 250ml carafes and by the bottle.

Some examples to try are:

Picpoul de Pinet ‘La Cote Flamenc’ Coteaux du Languedoc 2009 paired with Green papaya Salad with Dried Beef
(£3.25 for a 125 ml glass, £5.50 for a 250 ml carafe and £14.50 for a 75 cl bottle)
Knappstein Clare Valley ‘Three’ 2009 paired with Quail with Honey, Garlic and Spices (£3.50/£6.00 /£16.00 for a 75 cl bottle)
Don Duelo Gran Reserva Tinto DO Carinena 2003 paired with the Grilled Beef with Lemongrass (£2.50 /£4.00 / £12.00 for a 75cl bottle)

Tel: 0207 350 0721
Covers: 50
Opening Hours: Mon-Thurs 12pm-3pm/5pm-11pm. Fri-Sat 12pm-3pm/5pm-11.30pm. Sun 12pm-11pm
Travel Directions: Clapham Junction 5 minutes. Bus – 345, 156, 87, 77
180 Lavender Hill, Battersea, SW11 5TQ

Havana Club Wall Project Winner Announced

Wall Project Olivia Strange

We have worked with Pernod Ricard for over two years now and it has been really rewarding to watch how brands develop and marketing messages change and adapt.

The Wall Project has been a year long project that has echoed the current brand messages for Havana Club; humanity, spontaneity and creativity. The project has run alongside a collaboration with Rich Mix and is an art competition allowing emerging talents to design and paint and interior wall that runs the entire length of the Rich Mix events space. There have been three periods in the year when artists have submitted their work and the winner is launched to coincide with the season launch of Rich Mix.

The twelve-month project culminates in the unveiling of the final winning submission from local artist Olivia Strange on September the 1st. Originally from Devon, Olivia is Shoreditch based, studied for her Art Foundation at Chelsea College of Art and later graduated from Falmouth College of Art. Olivia has never shown her work publicly.

She says; “Having previously worked on a lot of commissions, I am thrilled to be given the opportunity to exhibit publicly for the first time, particularly at the Rich Mix. For me, Art is about more than just producing work; it is a very cogent experience that not enough people are lucky enough to have the opportunity to engage with. I feel privileged to be able to have my first public show in an environment that engages the art world and the public alike so well.”

Fourteen Ten are very proud to be involved in giving someone an opportunity like this and we hope that from this another opportunity arises for Wall Project winner Olivia.

The evening at Rich Mix begins at 7pm where you can see Olivia’s wall in it’s 17ft long glory. Live music will be provided by Rumba Orisha (specially formed for the event) who will be entertaining with vibrant, dynamic Afrocuban traditional music by performing sacred and secular drumming. Havana Club are hosting a Mojito bar, there will be a talk about the venue and the Wall Project and it is free entry. Please do come down if you can make it.

The Big Chill Breakfast

Breakfast Your Way

Fourteen Ten are working with The Big Chill House to launch their new breakfast menu, imagine talking and thinking all day about oak-smoked bacon, Lincolnshire sausage, granola, French toast, maple syrup, runny eggs and soldiers, homemade Röstis and Belgian waffles – obviously a massive chore for an office full of gluttons.

The Big Chill breakfast menu is being served every day from 8-11.30am and runs much later on weekends from 11-4pm so a good place to keep in mind for a late afternoon full English. True to festival style the venue gives you the freedom to breakfast what you want, when you want, your way, here are some ideas:

  • Check e-mails before work via free Wi-Fi while enjoying Boiled Egg & Soldiers
  • Share Belgian Waffles with your lover in the Nook and Cranny
  • Grab a Breakfast Muffin on the run before catching the Eurostar
  • Settle for long lingering brunch with Homemade Rosti and free coffee refills
  • Gather your mates on the roof terrace for Full English followed by snooze in sun
  • Have a liquid start to the day and get drunk on Irish Coffee and Bloody Marys
  • …whatever style of breakfast you want The Big Chill House can accommodate it.

    We are also running a twitter competition alongside the usual news and reviews to immediately associate breakfast with The Big Chill House. The mechanic is super simple; to enter just tweet how you ate breakfast today to @bigchillhouse and include #breakfastmyway and three breakfasts for 2 will be given away every week until the end of October.