Whilst preparing for the next heatwave of the Summer to hit us… Lets talk cocktails! And why not share out very best, amazingly refreshing non alcohol drinks. Let’s do mint picking, ice crushing and get our very best glassware out of the cupboard.
We are happy to introduce Snaps & Rye -a new Danish restaurant that opened only weeks ago in Notting Hill, bringing an exciting new Scandinavian restaurant and shop concept to the buzzing food scene in London.
Inspired by ‘Smiths’ of Smithfield, ‘Smiths’ Spitalfields is an all-day dining venue celebrating the best of British, bringing the unbeatable taste of British meat to their diners. After having to close down due to a fire the Smiths team was super excited to host a fantastic relaunch party last night, with a aim to top the successful launch party back in September 2013. Live music, DJ, burgers on the bbq, the most delicious meat, refreshing bubbly and sublime cocktails…
A semla or fastlagsbulle, laskiaispulla, vastlakukkel or fastelavnsbolle is a traditional sweet roll made in various forms for the annual carnival, Fastelavn in Scandinavia.
Fastelavn will be celebrated Sunday 2nd March 2014. Celebrate with us – This is our very best (and easy) recipe!
Covent Garden in London, an area situated centrally in the West End, is a former fruit and vegetable market. Nowadays it’s become a popular shopping and tourist destination with a great selection of shops and restaurant. As of recently also including Nordic additions to the fashionable area; The award winning Swedish bakers Daniel Karlsson and Sven-Gunnar Appelgren has opened a new bakery store in Rose Street, Bageriet.
After working in the bakery of Stockholm’s most famous high-end department store NK, Daniel Karlsson moved to London in 2007 with dreams of setting up his own bakery store in the UK capital. With work experience from Ottolenghi and Melrose & Morgan, Daniel sat up his own company, Bageriet. Birthday cakes, traditional Swedish cinnamon buns, Semlor cream buns, crisp-rolls, biscuits, desserts and pastries was hand made for the Swedish Embassy and a host of restaurants and stores across London including TotallySwedish and Stockholm Deli. Daniel’s business partner, Sven-Gunnar is passionate about bread baking and for the past five years has worked at the Ottolenghi restaurants in London’s Notting Hill, Kensington, Belgravia and Islington as well as the fashionable restaurant The Wolseley.
In combining their expertise, Daniel and Sven-Gunnar aim to bring quality and originality to their newly launched operation as Daniel explains: “We want to provide the best fresh bread, pastries and traditional Swedish open sandwiches in London.”
Prinsessetårta, equally important to the Swedes as the Victoria Sponge is to the English, a delicious Marzipan cake is one of Bageriet’s specialties and definitely a must-taste.
If you didn’t know already, there’s a Scandinavian Kitchen, called… Scandinavian Kitchen(!) in Great Titchfield Street, near Goodge Street tube station. A bright red shop front makes sure you can’t miss it, along with crazy sales boards outside implying insane stuff about Scandinavians… But never mind the sillyness. Because the Swedish / Danish husband and wife team that runs this gem of a shop and café means business. The coffee, open sandwiches and cakes are seriously delicious. And the shop stock most products that in an instant would heal any Scandinavians homesickness. However if you are not Scandinavian, this would be your chance to explore the Nordic countries through food served in a café with a friendly vibe.
The White Caviar (Caviar d’Escargot) is a quite new and exciting luxury product that is regaining popularity around the world. The highly-prized delicacy, which in fact is snail eggs, was enjoyed centuries ago in banquets for wealthy Romans, Egyptians and Greeks. Also known as “Pearls of Aphrodite” for their supposed aphrodisiac quality, with a sublime taste;
Woody, salty, with a hint of rosemary and earthy undertones -perfect served on special occasions as canapès.
The Escargot Norway snail-farm situated in one of the cleanest areas in South America, located in Valle del Elqui in Chile. The farm has unlimited access to extremely pure water from a well 55 meters under ground, with the water coming directly from The Andes Mountains. Also the stable climate in the area is perfect for breeding snails. The farm has 2 million snails, each laying only a few hundreds eggs once a year. The White Pearls are treated like precious gold as they are manually harvested and sorted, to ensure superb quality.
Escargot Norway is a innovative company in many ways. Not only focusing on a reinvented products but also producing it eco friendly The operation in Chile is run on alternative energy, like solar power systems and wind mill.
CEO Asgeir Grytten has worked many years in the seafood industry and is used to high quality seafood production and with focusing on quality and stable delivery. Escargot Norway is their HQ in Oslo, Norway, where all operations including marketing and shipping towards Europe take place.
Food-journalists around the world write about this remarkable delicacy, served at top restaurants and available online and from luxury department stores such as Harrods London. To find out more, visit escargot.no