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Bala Baya's Eran Tibi is awarded Tatler's Rising Star 2018 ...
We are delighted to share the news that Bala Baya’s Eran Tibi has been voted 2018’s Rising Star in Tatler’s Restaurant Guide 2018.
This is a hugely deserved achievement for such a talented chef and has followed a continuous stream of successful reviews, since Bala Baya opened its doors earlier this year.
To see the full Tatler article
Pinstripes & Peonies
food
Pinstripes & Peonies is a leading event florist, accredited at London’s most distinguished venues, with an impressive client list of corporate companies, brands and financial institutions.
We work closely with creative and experiential event agencies, national charities, PR teams and retail clients.
We are happy to work to most budgets and guarantee our flowers will add impact to any event, whether it be a product launch, drinks reception, charity gala dinner, award ceremony or conference.
We appreciate that corporate events often have restricted budgets, short lead times and very specific design briefs; we will therefore listen to your requirements so we can better understand what you are trying to achieve.
We take a long term view to building working relationships with our corporate clients and are just as happy providing a single table arrangement as we are providing flowers for an illustrious dinner for 500 guests.
PRESS – Potli
Gauthier, London W1, restaurant review - Telegraph
food menu desserts
The menu here is fancy in so far as it has a proliferation of amuse-bouches (chick-pea chips, prawns on sticks, a dazzling, tiny bit of halibut), but it is also accommodating.
I had the saddle of Welsh lamb with an elegant caponata underneath (cut up terrifically small, not a whisper of its peasant roots) and a thyme and lamb reduction, which was subtle and looked like something one of us might make (can't decide whether this is a good or a bad thing).
Elements of mousse, cake, biscuit, sauce – everything you can conceive of doing with chocolate, patted into a round, slicked over with a sauce of regal perfection, a bit of gold leaf in the middle, which impressed my companion unduly (it doesn't taste of anything.
A starter of Pimm's jelly with seared scallops is followed by madeira-infused pigeon and carrots glazed with the chef's beloved vanilla (three courses, £40) Tuesday sees Jake Watkins reopening his Michelin-starred restaurant, converted from a row of town houses, after a summer break.
His seasonal menu features albacore tuna with sauce vierge and micro-cress (£47 for three courses) A Victorian town house by the cathedral gates, where the classic menu stars Norfolk ingredients.
Cafes & Coffee Shops in Battersea | Reviews - Yell
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