FOOD & BOOZE NEWS
TAKE HIGH TEA ON DEAN STREET
Soho’s hottest spot for power breakfasts and gossipy dinners has launched afternoon and high tea menus in keeping with its down-to-earth English style of cooking. Retro is the word for the high tea: but rather than the dreary offerings of the rationing era, expect lovely plump fish fingers, Scotch egg with caper mayonnaise and pork pie with piccalilli. Afternoon tea is less radical: finger sandwiches and cakes such as Victoria Sponge and Battenberg. High Tea menu has dishes from £4.50. Afternoon tea is £18. 69 Dean Street, W1D. www.deanstreettownhouse.com
ALL-NATURAL FRO-YO IN SOHO
The cult of healthy ice cream – also known as frozen yoghurt – continues apace with the opening of Yuforia on Beak Street (there’s another site in Covent Garden). It’s a genius, eco-loving little shop that emphasises all things natural, from the décor to the toppings. Spoon, straws and cups are biodegradable – gone in six weeks if you chuck them in your flower bed (so they claim) – but more importantly, the fro-yo is made from Cumbrian cows, the fruit toppings sourced from Borough Market and each helping is 70-100 calories. What’s not to love? 38 Beak St, W1F.
HAWKSMOOR TO OPEN IN COVENT GARDEN
Steak lovers hold your breath: it has been announced that Hawksmoor, the Spitalfields restaurant that helped reignite London’s love affair with beef, is opening a second site in Covent Garden this autumn. Hawksmoor Seven Dials will serve exclusively British beef from a lovingly reared herd of Longhorn cattle. The large steaks, all simply cooked on a charcoal grill, will be offered alongside Josper-grilled seafood: think grilled Dublin Bay prawns and hand-dived scallops. There will also be a hotly-anticipated hot dog on the menu and plenty more. Remember it will all be washed down with an award-winning cocktail list too. Exact date of opening tbd. 11 Langley Street, WC2, www.thehawksmoor.com.
CAFE LUC JOINS MARYLEBONE FRAY
A new venture from the man behind Le Pain Quotidien, Cafe Luc is a father-daughter project with a Belgian twist: think homemade salted caramel, vanilla and speculoos ice cream – like gingerbread ice cream, but better. Otherwise expect good brasserie fare. Much will delight and surprise: breakfast includes warm quinoa with banana and sultana, for example. 50 Marylebone High Street, www.cafeluc.com.