THE BEST OF THE DRUNCH

THE BEST OF THE DRUNCH

It’s time for brunch to move over as Cloud 23 has created a new dining occasion with the launch of its latest offering, Drunch Club.

The lunch-dinner hybrid has been designed for those choosing to eat later at the weekend or who want to start their evenings early, and is the perfect way to spend a leisurely sundown enjoying delicious food and non-stop drinks with friends.

The new concept allows you to pick a base of fresh flatbreads, salads or tacos with tasty toppings such as chorizo and manchego, or tandoori, goats cheese and coriander, as well as offering free-flowing punch or bubbles for 90 minutes. 

Perfect for an evening wind down after work and wind up before a big night, Drunch Club will be available up in Manchester’s highest bar Cloud 23 from August 13 every night between 4 – 8pm.

The bar, situated on the 23rd floor of the Hilton Manchester Deansgate, has the most complete panoramic views of the evolving Manchester city centre skyline and beyond.

To find out more about Drunch Club, Cloud 23 or Hilton Manchester Deansgate, head to www.cloud23bar.com.

PARVEEN THE SPICE QUEEN

PARVEEN THE SPICE QUEEN

TV chef realises her dream at 53…

Indian food is one of the most popular cuisines here in the UK, but what do we actually really know about its origins and heritage? Many of us enjoy these spicy dishes that stem from the subcontinent of India, but how many people can claim to make their favourite Indian dish from scratch? If you have always wanted to learn how to cook Indian food but thought it was too difficult, then think again. To shed some light on how to cook healthy, flavoursome Indian food, we spoke to Parveen, known as The Spice Queen, whose brand-new ITV show aired in January this year. We asked her about her inspiration and why she never gave up on her dream of being a TV chef.

Where did your relationship with food and cooking begin?
My relationship with food began in my childhood. I am a child from a very large family and mealtimes were the only real chance we got to sit down after a busy day and connect with one another. There were seven of us, plus mum and dad, we were like the Asian Waltons! I now realise that my mother was an extremely passionate cook and everything she made just tasted amazing… even if it was a simple roti and daal! To mum, cooking wasn’t a chore, it was a pleasure. Even though my mum would use her own freshly roasted and ground spice mix, she would always tell me that there is one essential key ingredient that one needs to add on every dish – love. I seem to have inherited my mum’s passion for cooking and every time I cook, I can hear my mum saying, ‘now Parveen, have you added a little love?’

Tell us about your cookbook and what it means to you?
I actually wrote my very first recipe for my son when he went to university. Even though he lived a stone’s throw away from Manchester’s ‘Curry Mile’, he was missing a taste of home and missing my chicken masala. So, I wrote him a recipe and posted it to him, along with a little sachet of freshly ground spice mix. He rang me a few days later and said that it worked and tasted just like mine. Fast forward several years and after writing many more, I collated them into my first book. Many of the recipes are based on my mum’s recipes and I had personalised each one with a humorous little anecdote as an introduction. As well as personal stories, I also cooked and styled each dish, some of the styling maybe a little unconventional, but it’s very personal to me. There are so many aspects of the book that pay homage to my mum. For example, the styling of my carrot’s dessert was done on my mum’s shawl, and the mint in the mint dip recipe is from my garden, which was planted the last time we (mum and I) were at my house. My mum was so supportive when I was writing the book, but she never saw her recipes in print as she sadly passed away before I got the book deal. However, the book is dedicated to my late mum and I am sure she would have loved it – I can see her licking her henna-painted finger and turning the pages as she admired the beautiful photography, which was done with love.

What do your husband and children think of you being on national television?

I feel that my husband and my three adult children are my biggest critics but are also my biggest fans! I was quite nervous of what they thought andof how the show was going to be perceived by the public. I was quite confident about the recipes as I have been teaching on camera for 10 years, but would me and my recipes stand up to national scrutiny?

Well, my fears were unfounded as on the morning of the show, my husband and children watched the beginning of it while I nervously made breakfast in the kitchen and cleaned already clean worktops. My daughter shoutedover, ‘Mum, its brilliant, it’s just you but a slightly posh TV version of you’. I was so relieved, I then brought breakfast into the living room and sat and watched my own show with my family. It was quite surreal but at the same time, quite special. I felt really blessed to share my recipes with a TV audience and mum would have been thrilled.

PAN-FRIED TANDOORI CHICKEN

These spicy, tender tasting medallions of chicken are quick and easy to make. They are a firm favourite in my home. The best thing about this dish is that it’s ‘marination to mouth’ in just 10 minutes!

  

Cooking time: 10 minutes

Makes between 18 to 20 pieces

 

INGREDIENTS

2 chicken breasts

1 tbsp plain yoghurt

1 tsp of chilli powder

1 tsp of tandoori powder

½ tsp of coriander seed powder

2 tsp lemon juice

1 tbsp vegetable oil

1 tsp salt

METHOD

  1. Cut chicken into medallions (1cm thick), the pieces should be roughly the same size.

  1. In a large bowl, add the yoghurt, salt, lemon juice, chilli powder, coriander powder and tandoori powder and mix together – this is the marinade. Now, add chicken pieces and coat thoroughly.

  1. Heat 1 tsp of oil in a non-stick frying pan and add the chicken pieces into the pan. Add 5 or 6 pieces to the pan at one time.

  1. Cook on high heat for about 1 min on each side to seal the chicken, then a further 2 minutes on each side to make sure the chicken is cooked through.

  1. Clean the frying pan with kitchen paper between each batch of chicken and continue to cook all the chicken.

  1. Best served in warm pitta bread with a mint dip or in a wrap with a shredded lettuce and a little mayo.

 

 

RAFA’S DIDSBURY

RAFA’S DIDSBURY

At only a couple of months old, Rafa’s café bar and restaurant, found in the popular  Didsbury Village, is an expansion of one of Manchester’s longest standing Spanish restaurants, El Rincón.

We were greeted by Rafa’s lovely owner, called, you guessed it, Rafael, who recommended we try some of his favourite dishes… and we were happy to oblige.

Crispy Salmon Spring Rolls and silky-smooth King Prawn and Scallop Pâté were up first, not dishes we’d normally choose, but both were delicious. Then came two dishes suitable for vegans and veggies alike – Tartar de Vegetales (mixed vegetables on a bed of potato) and Potato and Onion soup, which was, for a cold soup, not so bad! Then there was the main event, tender pieces of Pork Fillet on a bed of potato with crispy leeks and a flavoursome red wine reduction – to die for. We ended with a couple of smaller tapas dishes, Gambas Pil Pil (juicy, spicy king prawns) and a simple yet yummy portion of Huevos Revueltos (scrambled eggs) with chorizo.

Despite being well and truly full, Rafa’s desserts are all homemade, so how could we refuse? So we ended the night by sipping spectacular Spanish liquor with a side of Chocolate Churros and a slice of zesty Orange Tart! 

If you’re looking for a relaxed authentic experience, this is the perfect spot for tasty traditional tapas.   

Rafa’s

653 Wilmslow Road

M20 6QZ

0161 434 9919

SEEDLIP: DISTILLED NON-ALCOHOLIC SPIRITS

SEEDLIP: DISTILLED NON-ALCOHOLIC SPIRITS

Here’s a selection of Seedlip cocktails for you to try…

GROVE & SODA

GROVE. SODA. ORANGE

The Number 42 refers to 1542, the year the word orange was first used as a colour.

INGREDIENTS

GROVE 42: 50ML / 2OZ SODA: TOP GLASS: HIGHBALL ICE: CUBED GARNISH: ORANGE PEEL

METHOD

BUILD IN HIGHBALL OVER ICE GARNISH WITH ORANGE PEEL

MALT 

GROVE. MALT. SMOKE. ORANGE

Roasted barley was used as a coffee substitute during the First & Second World Wars.

INGREDIENTS

GROVE 42: 50ML / 2OZ
MALT SYRUP*: 20ML /
3⁄4OZ BONFIRE GLYNCTURE*: 2 DROPS FRESH LEMON JUICE: 10ML / 1⁄2OZ SODA: TOP
GLASS: HIGHBALL
ICE: CUBED
GARNISH: DEHYDRATED ORANGE SLICE

METHOD

BUILD IN HIGHBALL OVER ICE
TOP W/SODA
GARNISH WITH A DEHYDRATED ORANGE SLICE

PEEL

GROVE. CARROT. SAGE

There are 1.3 billion tons of food wasted every year: Here’sthe perfect use for those unwanted carrot peelings.

INGREDIENTS

GROVE 42: 50ML/2OZ CARROT CORDIAL*: 20ML / 3⁄4OZ SODA: TOP
GLASS: TUMBLER
ICE: CUBED GARNISH: SAGE LEAF

METHOD

BUILD IN A TUMBLER OVER ICE TOP W/SODA
GARNISH WITH A SAGE LEAF

LIGHT & BREEZY

GROVE. GINGER. LIME

A male mule is called John.

INGREDIENTS

GROVE 42: 50ML / 2OZ GINGER BEER: TOP GLASS: COPPER MUG ICE: CUBED GARNISH: LIME SLICE

METHOD

BUILD OVER ICE
TOP W/GINGER BEER GARNISH WITH A LIME SLICE

CASCARA

GROVE. CASCARA. HIBISCUS

Cascara are the dried skins of coffee cherries.

INGREDIENTS

GROVE 42: 50ML / 2OZ CASCARA SYRUP*: 10ML / 1⁄2OZ SODA: TOP
GLASS: TUMBLER
ICE: CUBED GARNISH: HIBISCUS FLOWER

METHOD

BUILD IN A TUMBLER OVER ICE TOP W/SODA
GARNISH WITH A HIBISCUS FLOWER

GROVE MARTINO

GROVE. YUZU. MANGO

More fresh mangoes are eaten around the world each day than any other fruit.

INGREDIENTS

GROVE 42: 50ML / 2OZ
YUZU VERJUS*: 20ML /
3⁄4OZ MANGO DROPS*: 3 DROPS GLASS: COUPE
ICE: NO ICE
GARNISH: DISCARDED ORANGE TWIST

METHOD

STIR IN A MIXING GLASS FOR 30 SECONDS STRAIN INTO COUPE GLASS GARNISH WITH A DISCARDED ORANGE TWIST

BLOSSOM

GROVE. ORANGES & LEMONS

June 27th is National Orange Blossom Day.

INGREDIENTS

GROVE 42: 50ML / 2OZ FRESH LEMON JUICE: 15ML / 1⁄2OZ

BLOOD ORANGE JUICE: 20ML / 3⁄4 OZ SUGAR SYRUP: 15ML / 1⁄2OZ

EGG WHITE: 1 GLASS: COUPE
ICE: NO ICE GARNISH: ORANGE LEAF

METHOD

SHAKE ALL INGREDIENTS DOUBLE STRAIN INTO COUPE GLASS GARNISH WITH AN ORANGE LEAF

CLEMENTS

GROVE. SUNSHINE. FLOWERS

One million Earth’s could fit inside the Sun.

INGREDIENTS

GROVE 42: 50ML/2OZ SUNSHINE SYRUP*: 20ML / 3⁄4OZ SODA: TOP
GLASS: FLUTE
ICE: NO ICE GARNISH: SEASONAL FLOWER

METHOD

SHAKE GROVE 42 & SUNSHINE SYRUP STRAIN INTO FLUTE

TOP W/SODA
GARNISH WITH AN EDIBLE FLOWER

MILK PUNCH

GROVE. ALMOND. CITRUS

The first milk punch was first recorded in William Sacheverells’s 1688 travelogue of the Scottish isle of Iona. The is the first non-alcoholic version!

INGREDIENTS

GROVE 42: 700ML / 28OZ ALMOND MILK: 125ML / 5OZ WHOLE MILK: 125ML / 5OZ

ROOIBOS & TURMERIC CORDIAL*: 190ML / 7.5OZ

FRESH LEMON JUICE: 60ML / 2.5OZ GRAPEFRUIT JUICE: 50ML / 2OZ GLASS: TUMBLER
ICE: LARGE ROCK GARNISH: BLOOD ORANGE PEEL

METHOD

BRING ALMOND & WHOLE MILK TO A SIMMER OVER MEDIUM HEAT THEN POUR INTO A LARGE PITCHER

SEPERATELY MIX GROVE 42, CORDIAL & JUICES. SLOWLY ADD THIS MIX TO THE MILK & ALLOW IT TO

CURDLE. LEAVE FOR 30 MINS THEN STRAIN THROUGH A COFFEE FILTER. BOTTLE & STORE UP TO 1 WEEK.SERVE 90ML OVER ICE AND GARNISH WITH A BLOOD ORANGE TWIST.

GENERATION Z DRIVING GLOBAL SHIFT TOWARDS VEGANISM

GENERATION Z DRIVING GLOBAL SHIFT TOWARDS VEGANISM

If you thought millennials were the only trendsetters around, think again. According to studies, Generation Z is embracing veganism like no other generation before, thanks to the meteoric rise of social media.

Generation Z includes people born in the mid-1990s and mid-2000s. If you’re part of this demographic, the chances are that the terms ‘plant-based’, ‘cruelty free’ and ‘#soyanotsorry’ have seeped into the forefront of your consciousness, thanks to Instagram shots of rainbow-coloured acai bowls and sun-kissed models nibbling sweet potato fries and veggie burritos in the new ‘must-visit’ vegan restaurant.

The rise of veganism is indicative of an era of shifting consumer tastes and a renewed sense of urgency about protecting the environment and animal welfare. The British Vegan Society cites a 360% rise in self-identified vegans over the past decade alone and shows no sign of slowing – particularly amongst Generation Z, who have created a $5 Billion market for meat and seafood substitute products and will account for 40% of all vegan consumers by 2020.

“The image of veganism is undergoing the most radical change in its history, with the number of vegans in Great Britain quadrupling in the last four years. It’s incredible that the word ‘vegan’ didn’t even exist until 1944, when The Vegan Society’s co-founder coined it, but can now been seen on menus and products around the world.” – Dominika Piasecka, spokeswoman for The Vegan Society

A culture powered by an explosive trend across social media and trendy flat-lays of dairy-free lattes and elaborate tofu dishes, the ethical and environmental conscience of Generation Z is a far cry from a fringe movement with no tangible impact. Internationally renowned celebrities, such as Beyoncé, have started to adopt a vegan diet and publicly commend the numerous associated benefits. This mainstream switch to veganism represents a seismic shift in consumer attitudes, which is already changing the ways in which restaurants cater to their customers.

“Too often, vegetarian and vegan options are considered an after-thought, but in a day and age where people are increasingly mindful about the wider environmental and ethical implications of veganism, it’s absolutely vital to have a choice. – Paul Moran, Managing Director at Sunset by Australasia

As the popularity for vegan food grows, any establishment that is willing to make it an integral part of their menu is tapping into a valuable demographic. 

“It’s getting harder to ignore the benefits of a vegan diet, which delivers numerous nutritional benefits, with a fraction of the environmental cost. With innovations in everything from fake meats to non-dairy sour cream getting better all the time, along with the increasingly wide availability in British supermarkets and restaurants,it’s never been an easier time to try it out.” –  Tsouni Cooper, a leading vegan Instagram influencer responsible for the @yesitsallvegan account

Only time will tell if veganism becomes the new norm, but it’s clear that Generation Z will be at the forefront of the change and evolving our dinner plate for the better.

LONDON’S LEADING BESPOKE MEAL DELIVERY LAUNCHES NATIONWIDE

LONDON’S LEADING BESPOKE MEAL DELIVERY LAUNCHES NATIONWIDE

Fresh Fitness Food – London’s leading provider of bespoke meal delivery  has announced its nationwide expansion. Launching into ten major new cities following its success in the capital, the company will roll out its tailored nutrition concept designed to help fitness enthusiasts, athletes and busy professionals alike achieve their health and fitness goals.

The expansion sees Fresh Fitness Food extend its premium offering to residents of ​Hemel Hempstead, Milton Keynes, Warwick, Birmingham, Nottingham, Leeds, Manchester, Telford, Bristol and Cardiff​​, who will now be able to enjoy tailored meal packages devised by Fresh Fitness Food’s team of Michelin star trained menu consultants, expert chefs and in-house nutritionists. Daily deliveries will continue to be scheduled between 6am and 10am to either the clients’ home, office or gym, meaning food is ready and waiting to fuel the clients’ day ahead.

Whether you’re looking to lower body fat percentage, build muscle, boost performance, or simply benefit from a healthy overhaul, the team at Fresh Fitness Food delivers specifically-designed, nutritious meal packages tailored the needs of their clients. ​Every personalised package provides between three to six nutritious meals a day using the finest locally sourced ingredients, with the addition of sweet and savoury snacks, fresh juices or wellness shots available. Fresh Fitness Food pride themselves on variety, featuring no fixed menus. Each plan offers a diverse selection of ingredients, with a 3 week menu rotation to ensure no two days are the same.

Clients will be able to choose from the following plans:

PLANT BASED – ​Based on the principles of nourishing your body through plant-based, whole-food sources, FFF’s plant based package is for those who are looking to reduce their environmental impact and maintain ethical standards, whilst lowering risk of disease and feeling ​your best! Whether you are aiming to shed fat, build and maintain lean muscle, or simply stay nourished on the go, you can choos​e from either a vegetarian or vegan menu depending on your requirements. This will be adapted by our team of nutritionists to meet your individual needs.

OFFICE PACKAGE – ​​Includes either breakfast and lunch or lunch and dinner, plus a cold pressed juice and a either a sweet or savoury snack, providing you with 60-70% of your daily calorie intake and the flexibility to eat meals at home with the family, or dine out with friends. This package is available to cater for all goals, from fat loss to muscle building.

LEAN GAINS – ​​Perfect for those looking to retain muscle and maintain a toned, lean physique. A balanced macro split will provide you with just the right amount of carbohydrates to fuel your workouts and protein to build and repair muscle. A variety of healthy fat sources will help maintain optimal hormone production, an important component of fat loss and staying lean.

FAT LOSS – ​​This package is designed for effective and lasting fat loss and provides balanced, nutrient dense food. The focus is on placing you in a 20% calorie deficit while providing lean proteins, quality fats and unprocessed foods that are high in fibre. This optimises your diet for fat loss and helps prevent muscle wastage, maintaining energy levels and reducing hunger.

 

MUSCLE GAIN – ​​This package has you on a calorie surplus of 15%, ​a high carb, high protein macro split will provide you with the energy you need to lift more and train harder as well as facilitate muscle growth and recovery.

WELLNESS – Incorporating a holistic approach to nutrition whilst still adhering to scientific principles, the Wellness package provides the nourishment your body needs to support your health and wellness goals. Your bespoke plan will be packed with meals full of high quality proteins from both animal and plant sources paired with a range of complex carbohydrates. Rich healthy fat sources and an array of energising fruits and vegetables will provide your body with the vitamins and minerals it needs to function well and support healthy immune function. Based on the flexitarian approach, this plan will incorporate one breakfast meal, one meat-based meal, one vegetarian meal, a snack and a wellness shot accompaniment.

COMPETITION PREPARATION- ​​Developed in consultation with Tom Brazier, a leading body transformation and competition preparation specialist, this package provides highly customised, macro-focused nutrition using simple, ‘clean’ and functional food to enhance your training regime and help you to get competition ready.

Package prices start from £23 per day

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