Simon Rogan, one of the U.K.’s most exciting chefs, will host a pop-up restaurant for a single night in London next week in aid of Action Against Hunger. Rogan’s parent venue L’Enclume, in the Lake District, is Best U.K. Restaurant in the coming annual BMW Square Meal Awards.
The pop-up will be at Taste of London, the four-day festival that opens in Regent’s Park on June 17. Rogan will cook on the first day, followed by TV chef Valentine Warner, Paul Merrett (the Victoria) and Cyrus Todiwala (Cafe Spice Namaste.)
Jamie’s Italian opens a branch in Covent Garden tonight at 10-12 Upper St Martin’s Lane, WC2H 9EF. Tel. +44-20-3326-6390 or click http://www.jamieoliver.com/italian/covent-garden
Bistrotheque opens a three-week pop-up restaurant on June 16 atop Westfield Stratford City. The purpose-built room overlooking the Olympic Stadium site offers 360-degree views. The menu will include Dorset crab, endive, grapefruit; poached chicken, tarragon, watercress; honey and thyme roast peaches, mascarpone. It’s 75 pounds ($109), including cocktails, wine and service. (On June 24, Jeremy Lee of Blueprint Cafe will serve his own Midsummer’s Eve menu.) Tel. +44-20-8983-7900.
My Dining Room, in Fulham, has an antidote to the World Cup. Each Friday and Saturday from today, the venue is offering a lunch of salads and desserts with unlimited cosmopolitans, for just 15 pounds. This is so hard to believe, I called to check. I was assured there is no catch and all you have to do is request the Pink Lunch.
If you think that’s cheap, Monsieur M in Shoreditch has a 3-pound lunch menu. You get a choice of two Asian dishes, both of which come as a vegetarian option. The lunch is available on weekdays from noon until 3:30 p.m. Good luck. I called the venue and there was no reply. What do you expect for 3 pounds?
Inn the Park’s summer barbecue menu is back. Each Saturday and Sunday from midday, chef Amanda Wilson offers treats such as Longhorn organic burger with Colston Basset Stilton.
The Identita chefs’ congress came to London for the second year in a row. Jason Atherton, the founder of Maze, was among those taking part. It’s only weeks since he split from Gordon Ramsay, prompting the TV chef to issue a statement saying, “I am delighted that Jason feels the time is now right to realize his own business ambitions.” Let’s hope that generous sentiment prevails and that they are both friends.
Davide Scabin, who holds two Michelin stars at Combal.Zero, in Italy, cooked a dinner in association with Pastificio Felicetti that featured a range of experimental pasta dishes, including a form of sushi and a rigatoni souffle. Rather more conventionally, Theo Randall’s “Pasta” (Ebury, 18.99), to be published on June 24, is both charming and practical.
Ramsay showed up for a photo call with other chefs at the London Eye, where he will be cooking for charity for one night during the London Restaurant Festival in October. He kept his head down, avoiding eye contact as he strode toward the pod. A picture is worth a thousand f-words. Lunch was at the excellent Brasserie Joel, in the Park Plaza Westminster Bridge.
Clement Robert, 24, from the Summer Lodge in Evershot, was named Young Sommelier of the Year. The runners-up were Erica Laler of Texture and Loic Avril of the Fat Duck. Texture hosts a dinner on July 29 when winemaker Jean Trimbach will present his wines. The cost is 115 pounds. Meanwhile, Texture’s City wine bar, 28-50, officially opens on June 14 at 140 Fetter Lane.
The Langham hotel opens a new Terrace Garden on June 14, serving drinks such as Pimm’s and offering a cigar and champagne pairing menu. There’s an indoor lounge for those wanting a flat-screen plasma TV for Wimbledon or the World Cup.
London’s first Ghanaian cookery school opens this month. It’s the project of Lloyd and Adwoa Hagan-Mensah, who appeared on Raymond Blanc’s TV program, “The Restaurant.” The workshops will take place at the new Jollof Pot kitchens in East London. For information, telephone Albert Mensah-Tandoh on +44-20-7473-5666 or 078-5425-0140 or e-mail email@example.com
Look out for black garlic. Waitrose has joined Selfridges in stocking the fermented cloves, which are sweet and odorless.
(Richard Vines is the chief food critic for Muse, the arts and leisure section of Bloomberg News. Opinions expressed are his own.)