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News feed: Chinese New Year, Chocolate Cake Day and a one-off feast from Bonny Porter

by Charlotte Davidson

Every week we round up the newest openings, menus and exciting news from the food world. This week, it's Chinese New Year, Chocolate Cake Day and a one-off feast from Bonny Porter.

Burns Night
It's time to dust off your favourite kilt and tartan for Burns Night this Wednesday. If you don't fancy cooking the traditional haggis, neeps and tatties at home, head out to Milroy's Bar in Soho, London, for their haggis inspired cocktail – Raasay While We Wait. A twist on the classic 'Bobby Burns', we're certainly intrigued.


Keep your eyes peeled...

Move over avocado, there's a new trend in town. Kalettes®, a new hybrid of kale and Brussels sprouts, are taking the food world by storm. Look out for British flower sprouts® in your nearest Sainsbury's.


Chinese New Year
Where better to celebrate Chinese New Year on 28 January than at the Chinese Cricket Club near Blackfriars in London. Executive chef Ken Wang has created a special menu fusing British ingredients with Chinese cooking styles. Our favourite dishes included: marinated king prawns Shanghai-style, sautéed venison tenderloin with red wine black pepper sauce and sweet black sesame rice balls.


Take your menu down under
To celebrate Australia day on the 26 January, Bonny Porter (founder of Balls and Company), Matt Robinson (Executive chef of Dickie Fitz) and Andrew Bredon (founder of Bel-Air) will be serving a menu to remind them of home down under. Starting with Vegemite and cheddar churros, followed by chicken parma and Aussie meat pie with chicken salt fries on the side, and finishing it all off with a Milo Tim Tam.


Chocolate Cake Day
Finally, a light at the end of the dark, cold tunnel that is January: Chocolate Cake Day on the 27. Make sure your office knows so you can indulge in a chocolate cake feast. Our contribution will be this Malteser chocolate cake – delicious. Find more inspiration on our website.


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