Every week we round up the newest openings, menus and exciting news from the food world. This week, it's Coeliac UK’s Awareness Week, Trishna’s first ‘Flight Night’ and Scottish Whisky Month.

Coeliac UK’s Awareness Week

Monday morning saw the launch of the Gluten Freevolution, which coincides with Coeliac UK’s Awareness Week (8-14 May). Caroline Quentin, a patron of the charity, has helped to launch the campaign that hopes to further grow the range of options of safe gluten-free food when eating out. Make sure to check out our gluten-free baking and gluten-free menus on our website for inspiration. We recommend these incredible no-bake Pina Colada fingers – yum!

Trishna’s new ‘Flight Night’

On Tuesday 9 May in Marylebone Village, London, Michelin-starred Indian restaurant Trishna will be hosting a one-off ‘Flight Night’ event. Top sommeliers Sunaina Sethi, Sandia Chang and Ruth Spivey will each put forward a 50ml glass of wine to accompany each dish of Trishna’s four-course menu and guests will vote to choose the winner. Fingers crossed it becomes a regular event, as it’s set to be an entertaining evening.

Scottish Whisky Month

May is whisky month in Scotland so what better excuse to pour yourself a dram? Even better, why not try one of our whisky recipes this month? We can’t get enough of these whisky and orange salmon oatcakes, or try something sweet with our whisky ginger truffles.

New breakfast at Polpo

Everyone’s favourite Venetian restaurant is set to start serving breakfasts. From 15 May you can grab your breakfast from the restaurant in Soho, London. Make sure you’re there nice and early, as the first 100 guests will get a complimentary fritole when buying their morning coffee. Fritoles are bite-sized Venetian doughnuts and Polpo’s will be filled with ricotta and sultanas. We can’t think of a better start to the day!

New menu: Dum Biryani house

Dum Biryani in Soho has launched a new extended menu and it’s got us salivating! As well as the much-loved biryanis, the new menu also includes snacks and small plates including Lukhmi pastries stuffed with guinea fowl and served with a fenugreek chutney and Paya Shorba, a wild garlic-flavoured lamb trotter soup served with a saffron pav. Delicious.

 

About the author

Charlotte Davidson