Helping venerable British department store John Lewis celebrate its 150th birthday is the AEG fine-dining pop-up restaurant situated on the rooftop of the its grand Oxford Street store. The whole expanse has been transformed into a sultry summer destination for food-loving Londoners who snapped up tickets to the now sold-out event to be wined and dined by some of Britain’s top chefs, including Daniel Clifford (2 Michelin *), Sat Bains (2 Michelin *), Simon Hulstone (1 Michelin star) and Atul Kochhar (1 Michelin *), who will be presenting their menus to just 20 lucky guests on individual days throughout May and June. Disappointed that tickets are all gone? Keep checking on the eventpage on John Lewis’ website for any cancellations and for a chance to get involved with this seriously coveted culinary event of the summer…
When?May – June
Where?Atop the wonderful John Lewis Oxford Street
Already in full-swigis the Bombay Sapphire Imaginarium pop-up, held at Callooh Callay in London’s super-hip eastern district, Shoreditch.
Doors opened on Monday 19 May to a throng of gin-loving party-goers who arrived to take full advantage of the pop-up’s array of exciting events and, not to mention, tipples. Hosted by Rich Woods, head of Spirit and Cocktail Development at London’s Duck & Waffle and most recently ‘Winner’ of the UK stage of Bombay Sapphire’s 2014’s World’s Most Imaginative Bartender Competition, which featured the likes of Michelin-starred chef Simon Rogan, the pop-up imaginarium will feature a menu of innovative cocktails inspired by the ultimate Bombay Sapphire G&T, like the ‘Mind Your Peas & Q’, a fragrant summer drink with notes of pea and mint. Like the way that sounds? The recipe is on us (pictured)! Don’t say we don’t spoil you…
Mind Your Peas & Q
100g fresh mint
200g fresh garden peas
700ml Bottle of Bombay Sapphire gin for infusion (50ml per serving)
50ml of premium tonic water
balloon glass or a large red wine glass
Good quality cubed ice
A sprig of fresh mint
Carefully pour a bottle of Bombay Sapphire gin(700 ml) into a one litre Kilner jar, then add 200g of fresh garden peas and 100g of freshly picked mint. Allow the mixture to infuse for approximately 48 hours. Pour the infusion through a muslin cloth to remove any fine particles from the mix. Finally, decant the infused liquid back into the empty bottle of Bombay Sapphire gin, ready to pour.
For the drink
Take a Bombay Sapphire balloon glass (or large red wine glass) and fully fill with good quality cubed ice. Stir the ice around the glass to chill the vessel and strain any excess water to prevent dilution. Pour in 50ml of the pea and mint infused Bombay Sapphire gin. Next add 50ml of premium tonic water and stir briefly to combine. Lastly, garnish with a spring of fresh mint. Enjoy!
This month, Chef Jason Howard bringsthe Caribbean to Hoxton. Held at the Open Kitchen in Shoreditch, it follows Chef Howard’s first pop-up, which was a redeemingsuccess and wasgiven5 stars across its 7 course menu. Taste The Caribbean fuses traditional French techniques, with Caribbean flavours tohighlight the cuisineasmore than just hot and spicy, but complex,sophisticated andelegant.
When? 29 – 30May, 7.30pm – 10.30pm
Where?Open Kitchen & Bar, 40 Hoxton Street, N1 6LR
How?£55 from grubclub.com
Showcasing the Latin American countryin all its might, Brazil Pop Up Diner is gracing the famousOXO Tower Wharf this month tooffer dinersa culinary journey through Brazil. Showcasing the country’s varying cuisines, the pop up will give Londoners the opportunity to sample a diverse and colourful array of Brazilian food and drinks from the 20 -23May.Complete with a lounge bar hosted by Leblon Cachaca, they will showcase Brazilian cocktails, music and five course meals at lunch and dinner.
When?20 -23May,6pm – 9.30pm
Where?OXO2 /2ndFloor, OXO Tower Wharf Bargehouse Street SE1 9PH
How? £35 fromdesignmynight.com