Jeff ArmstrongJeff ArmstrongMay 22, 2018
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4min69880

Cocktails have become one of the most popular drinks, with venues serving more than ever before. But no longer are standard cocktails enough – us cocktail connoisseurs want flamboyance, drama, and, above all, intense flavour.

To create the perfect cocktail each ingredients must work in harmony with one another. The sometimes forgotten element – the mixer – can make or break a cocktail, so it’s imperative this is chosen with as much consideration as the spirits and garnishes. Franklin & Sons products were first introduced in 1886 – right here in London. Rapidly establishing themselves as experts in creating authentic, high-quality recipes made from delicious hand-picked
ingredients, the Franklin & Sons range of soft drinks became an instant hit. The range contains only natural flavours, extracts, and colours, with absolutely no preservatives or sweeteners and works excellently as a standalone soft drink and deliver brilliantly as a mixer for premium spirits. What’s more, each of the seven flavours boasts a tertiary food-led ingredient to unlock additional flavours in the drink – while also making food pairing simple.

Available across the capital in places such as Apero at The Ampersand Hotel and the Royal Garden Hotel, Franklin & Sons has built a reputation amongst bartenders as one of the most versatile ranges available today. Used in a variety of cocktails in some of the most exclusive bars and restaurants, the Franklin & Sons drinks are an integral part of countless serves in London. One of our favourite cocktails of the moment has been developed by the bar team at the Aqua Shard. Using the refreshing Franklin & Sons Wild Strawberry & Scottish Raspberry and Cracked Black Pepper soft drink, the team created the Apple of My Eye, a light and refreshing drink that tantalises the senses:
40ml Sipsmith Gin
25ml Teichenne Green apple
15ml Kalamansi juice
Top up Franklin and Sons Wild Strawberry and Scottish Raspberry with Cracked Black Pepper (about
100ml)

Cocktails were once solely reserved for days and evenings out, but nowadays it’s not uncommon for cocktail lovers to recreate their favourite cocktails at home.
Just like with bars, it’s important budding mixologists get all the ingredients right when building cocktails to drink at home. And the mixer is just as important as the chosen spirits to unlock the flavours.

Our seven-strong range, which contains delightfully summery drinks, such as Cloudy Apple & Yorkshire Rhubarb with Cinnamon, Sicilian Lemonade & English Elderflower with Crushed Juniper , and Valencian Orange & Pink Grapefruit with Lemongrass, contains a tertiary food-led ingredient –the only range on the market we know of to do so – give the drink depth and offer a more complex flavour, all while helping with food pairing.

At home
Available to buy in Harrods and online retailers such as ginkiosk.com, the Franklin & Sons soft drinks
offer a premium quality cocktail ingredient for any occasion. Those who purchase one of our special
750ml sharing serves this summer – which are perfect for summer parties – will receive an exclusive
free gift courtesy of the Royal Horticultural Society.

To find out more about Franklin & Sons, follow them on social media:
Instagram @franklinandsons
Facebook /franklinandsons
Twitter @franklinandsons
Or visit the website: www.franklinandsons.co.uk


Jeff ArmstrongJeff ArmstrongMay 14, 2018

11min536860

Gino D’Acampo, Marcus Wareing , Gordon Ramsey , Jamie Oliver , Heston Blumenthal, all make the shortlist for this year’s British Restaurant Awards 2018.

A few weeks ago the nominations for the British Restaurant Awards were announced. Some of UK’s top restaurants have made the shortlist at this exciting inaugural awards show focused on raising the profile of British Restaurants worldwide and providing an opportunity for customers to voice their opinions through nominations and votes. This year’s Best New Restaurant nominees features some amazing new launches who are making waves across
the country offering a unique experience in cuisine for their customers . Nominees include;
Lahpet – London , Chokhi Dhani – London , Londrino – London , Sorrel – Surrey
White Horse Oyster and Seafood Bar – Edinburgh , 20 Stories – Manchester
Gino D’Acampo My Restaurant – Liverpool , Elnecot – Manchester , Roganic – London
OSH – London, Dip in Brilliant – London

British Restaurant Awards (BRA) is an annual awards ceremony which provides an
opportunity for customers to nominate and vote for their Best Restaurants, Chefs and
culinary service in the UK.

From 20th of January till 23rd of April – Readers of Chelsea Monthly magazine,The National Post, and members of the World Restaurant Awards Guide ( WRAG) are given the opportunity to nominate their favourite restaurants per city, region and throughout the UK.

The restaurants who receive the most amount of nominations are shortlisted and released for the public to vote. The final list of winners as voted for by the public is announced at the annual gala/red carpet awards show. Hungry Nation, the US based food ordering platform launching in the UK is the title sponsor for the second year running.

Popular Chef’s; Gino D’Acampo, Marcus Wareing , Gordon Ramsey , Jamie Oliver , Heston
Blumenthal , Tom Brown, Tom Kerridge, Sabbir Karim and more top chefs are all up for the
Best Chef 2018 category.

This year’s British Restaurant Awards 2018 takes place on the 24th of May 2018 at the
Porchester , London W2 . This year’s British Restaurant Awards will be recorded for
broadcast on VTV on Sky Showcase. The British Restaurant Awards is organised annually by WRAG- World Restaurant Awards Guide.

British Restaurant Awards 2018 – Nominees

Best New Restaurant:
Lahpet – London
Chokhi Dhani  – London
Londrino – London
Sorrel  – Surrey
White Horse Oyster and Seafood Bar  – Edinburgh
20 Stories  – Manchester
Gino D’Acampo My Restaurant – Liverpool
Elnecot – Manchester
Roganic – London
OSH  – London
Dip in Brilliant – London

Best Chef:
Clare Smyth
Luke Selby
Stephen Harris
Stephen Gomes
Nathan Outlaw
Gordon Ramsay
Jamie Oliver
Heston Blumenthal
Gino D’Acampo
Marcus Wareing
Tom Brown
Tom Kerridge
Sabbir Karim

Best Young Chef:
Danny Young
Craig Johnston
Tom Phillips
Mark Winter
Niall Keating
Jack Barwick
Tommy Banks
Luke Thomas
Damien Wager
Louisa Ellis
Georgia Dent

Best Luxury Restaurant:

Restaurant Fraiche – Birkenhead
The Fat Duck – Berkshire
Gidleigh Park – Chagford, Devon
Kinloch Lodge – Isle of Skye, Scotland
The Araki – London
Restaurant Gordon Ramsay – London
Alain Ducasse at the Dorchester – London
Hakkasan – London
The Ledbury – London
La Dame de Pic – London
Marcus – London
The Waterside Inn – Maidenhead
Artichoke – Amersham

Restaurant of the Year:

Restaurant Nathan Outlaw – Cornwall
L’Eclume – Cumbria
The Black Swan – Yorkshire
Belmond Le Manoir aux Quat’Saisons – Oxford
The Raby Hunt – Darlington
The Waterside Inn – Maidenhead
Sat Bains – Nottingham
Claude Bosi at the Bibendum – London
The Three Chimneys – Isle of Skye, Scotland
Stark – Kent
The Oxford Brasserie – Southampton
Thai Square – The Strand

Best Hospitality Team:
Sat Bains – Nottingham
Paul Ainsworth at no. 6 – Cornwall
Bohemia – Jersey
Elystan Street – London
The Three Chimneys – Isle of Skye
Beach House Restaurant – Swansea
Levi’s Roots Caribbean smokehouse – London
Brilliant Restaurant – London
Thai Square 

Best Restaurant Chain:

Las Iguanas
Bills
Franco Manca
The Breakfast Club
Honest Burger’s
Cau
Gaucho
Nandos
Sticks n Sushi
Thai Square
Gino D’Acampo My Restaurant

Best Supplier:

Disposables and Catering Supplies
York Catering Supplies
Crosbys
KCCJ
FEM
Nisbets
The Restaurant Supplier
Vegetarian Express
Debono Foods
Lowrie Foods
MKG Foods
Clarks Foods
Unique Seafood

Best British Takeaway:

The Lime Pickle – Birmingham
Chicken George – Luton
Mr Chef – Scotland
Nacho Cheese – Wiltshire
Wiwo Noodle Bar – Wales
Pax Burger – Huddersfield
Joe & Za – Hoxton
Irmak BBQ – Dunstable
Brunch – Prescot
Eastern Cuisine – London
Masala Indian Takeaway – Barnstaple

Best Food Ordering Company:

Deliveroo
Just Eat
Hungry Nation
Uber Eats
One – Delivery
Feast
My Home Chef
Hello Fresh

Best Culinary Experience:

Inamo  – London (Soho Branch)
Bob Bob Ricard – London
Tiroler Hut  – London
Away2Dine  – Birmingham
Dans le Noir  – London
Sarastro  – London
Proud Cabaret – Brighton
Levi’s Roots Caribbean smokehouse  – London

Best Restaurant in Manchester:

Wood
Adam Reid at the French
Manchester House
Tattu Restaurant and Bar
Ocean Treasure 23
Elnecot
Rosso
Pasha
El Gato Negro Tapas
Hawksmoor – Manchester
Australasia

Best Restaurant in London:

Namaaste Kitchen
Nuala
Restaurant Story
The Ritz Restaurant
Sketch
ROKA Mayfair
Pollen Street Social
Som Saa
The Smoking Goat
Brawn
MAM
Levi’s Roots Caribbean smokehouse
The Ivy – West Street, Covent Garden
COYA – Mayfair
Buddha Bar
James Cochran Restaurant
Cafe Raj
Signor Sassi

Best Restaurant in Liverpool:

Lunya
Cowshed
Panoramic 34
60 Hope Street
George’s Great British Kitchen
Spire
Trattoria 51
Bistro Franc
Moor Hall

Best Restaurant in Wales:

Thackeray Bar and Grill
Sosban and the Old Butchers
Ynyshir
Pysgoty
The Hardwick
Slice
The Potted Pig
Bryn Williams at Porth Eirias
Castle Cottage
Coast Saundersfoot
Signatures

Best Restaurant in Surrey:

Stovells
Giggling Squid
The Tudor Room at Great Fosters
Sorrel
1907 Restaurant, bar & grill at Brooklands Hotel
The Bingham Restaurant
The Clock House
Matt Worswick at The Latymer
Beaverbrook
The Clink

Best Restaurant in Essex:

Haywards
Pig & Whistle
Ranfields Brasserie
Smith’s Restaurant – Ongar
Le Talbooth
Vita Bella
Magic Mushroom
Felix Seafood Grill
La Bicicletta

Best Restaurant in Newcastle:
Peace and Loaf
Artisan
Blackfriars Restaurant
Luigikhan’s
Aveika
Fuego at Fenwick
The Broad Chare
Harissa
Marco Pierre White Steakhouse

Best Restaurant in Sheffield:

Rafters
Juke and Loe
Sfinx
Kashmiri Aroma
Joro
Maranello’s Italian
Efes

Best Restaurant in Bradford:

Classic Persian Restaurant
Bangkok Thai Restaurant
Waterside Bistro & Bar
Bhajis and Beer
Guzelian Café Bar
Rajshahi
Valentinos
The Foundry

Best Restaurant in Bristol:

Casamia
No Man’s Grace
The Ethicurean
Bravas
Urban Tandoor
Bulrush
Pipal Tree
Everyday Thai
Pasta Loco

Best Restaurant in Brighton:

Isaac At
Little Fish Market
Restaurant at Drakes
GB1 Seafood Restaurant
Pascere
Pike and Pine
Etch
The Chilli Pickle
Jamie’s Italian Brighton

Best Restaurant in Leeds:

Stockdales of Yorkshire
Crafthouse
Ox Club
Issho
Pintura
Bulgogi Grill
Culto
Sukhothai
Hansas
The Man behind the Curtain
My Thai

Best Restaurant in Birmingham:

Adam’s
Carter’s of Moseley
Comptoir Libanais
Bodega
Simpsons
Purnell’s
Itihaas
Original Patty Men
Harvey Nichol’s Restaurant
Opus
Asha’s
Piccolino

Best Restaurant in Southampton:

The Oxford Brasserie
Ennio’s
Steak of the Art
Royal Thai Pier
Bayleaf Kitchen
Nara
Ceno
Three Tuns
Max’s Bar and Brasserie
Bacaro

Best Restaurant in Cambridge:

Midsummer House
Stem and Glory – Vegan Restaurant
Galleria
The Blue Lion, Hardwick
Navadhanya
The River Bar Steakhouse and Grill
Trinity
The Olive Grove
The Oak Bistro
The Millworks
Restaurant Twenty Two

Best Restaurant in Leicester:

Heritage India
Knight and Garter
Grounded Kitchen
John’s House
The Blacksmiths Arms
Kayal
The White Peacock
The Fish and the Chip
The Lighthouse

Best Bar:

Trippets Lounge Bar  – Sheffield
Zebranos  – London
Swift – London
Gleneagles – Perthshire
Bar Opus – Birmingham
Neighbourhood  – Liverpool
The Devils Advocate – Edinburgh
Red Light  – Bristol
Rumpus Room Rooftop Bar – London
Bohemia  – Brighton

To vote go to : www.britishrestaurantawards.org/vote


Alessa BarbosaAlessa BarbosaMarch 6, 2018
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2min4890

If you are  looking for the perfect place to take your mother for Mother’s Day or if you are in the mood for authentic Thai food, this is the place to go! Thai Square is a UK restaurant chain with 13 branches, 10 in London and 3 just outside London! Thai Square was founded in 1996 when the first branch opened on The Strand in central London.  The restaurants offer good value dining experience and amazing Thai cuisine. Yum!

Thai Square has officially announced an exciting partnership with the 4th annual National Film Awards, where they will receive naming rights for Best Foreign Language Film whose nominees are Happy End (France), Loveless (Russia), In the Fade (Germany/France), The Square (Sweden, Germany, France), A Fantastic Woman (Chile), Vaya (South Africa), The Insult (Lebanon), and Mersal (India). All winners will be announced at the prestigious National Film Awards on the 28th of March in London!

For more information on Thai Square Restaurant and its locations & events, go to:  www.thaisq.com 

 

 


Lisa FullerLisa FullerFebruary 16, 2018
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2min586420

You did it. You completed one of the toughest events on the planet. You have earned the right to say #CheersToMe. Now gather your tribe and celebrate your epic achievement with a bottle of Limited Edition Fruity White by the Official Wine Sponsor to Tough Mudder UK, Black Tower. Missing the mud? No problem! Just head down to your local supermarket and pick up a souvenir bottle of this wonderfully smooth wine. For just £5.99, you’ll be digging those muddy vibes all over again. Perhaps you’ve been training hard for your very own coveted headband? Well, you still deserve something tasty (all in moderation of course).

Image result for black tower and tough mudder

Bursting with hints of fresh pineapple, ripe mango, sweet passion fruit and rich honey, this iconic white wine is the perfect celebratory treat after a successful gym session. Pair it with spicy chicken for the ultimate post-workout feast.The Black Tower Fruity White Limited Edition will only be available for a couple of months, so be sure to bag your muddy companion before it flies off the shelves. For half a century, Reh Kendermann’s Black Tower has stood the test of time and today it is still the No.1  wine brand from Germany in many countries. Along with Fruity White, the range also includes Silvaner  Pinot Grigio, Sauvignon Blanc, Riesling, Rosé, Blush and Smooth Red as well as White and Pink Bubbly plus B by Black Tower, a range of low alcohol and low-calorie wines.

For more information. Visit: www.black-tower.co.uk 


Lisa FullerLisa FullerJanuary 25, 2018
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5min178550

Collagin bottles (001 of 016) (1)
With eleven botanicals in total, the remaining botanicals featured in the gin include vanilla, pink peppercorn, angelica and liquorice, resulting in a smooth and fresh taste that can be enjoyed as a sipping gin, a cocktail gin or with the classic tonic water. A CollaGin G&T is best served with a slice of fresh pink grapefruit and star anise.
CollaGin is distilled with America’s number one collagen brand which does not affect the taste, smell or appearance of the gin. Co-Founder Camilla Brown comments: “This really is the smoothest gin I have ever tasted and works so well in many different ways. We’ve used complementary botanicals and a dose of pure, powdered collagen to create a surprise and delight product that gets people talking.”

Co-Founder Liz Beswick adds: “it took a year in the making and we have had many hurdles along the way, but we are so proud of the result. The gin is fragrant, soft and the aftertaste is velvety, with a hint of vanilla. It has been worth the highs and lows of starting our own business to beautify the world of
spirits.”

Over 50m bottles of gin were consumed in the UK alone outstripping sales growth in beer and sparkling wine. Annual gin sales rose 20% to smashing through the £1bn barrier, and CollaGin is set to capitalise on this ever-growing market with their unique offering. It has also been announced today that the company has signed an exclusive partnership deal with the National Film Academy -producers of the annual National Film Awards UK to become the exclusive Gin sponsor for the 2018 awards ceremony! CollaGin will be sponsoring the Best Independent Film 2018 and sampling on all the tables at one of the UK’s most prestigious film award shows.

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Nominations for the Best Independent Film 2018 sponsored by CollaGin are;
God’s own country
Film stars don’t die in Liverpool
The Intent
Jawbone
My Name is Lenny
Lady Macbeth
Rise of the Footsoldier 3
Eat Locals

Voting is currently live here, and winners will be announced in March.

CollaGin is distilled in the Midlands, UK and bottled in Lancashire, UK. The bottle is 50cl at 40% proof and available now at DrinkSupermarket.com or  Collagin.co.uk for £34.99.

Get a taste of CollaGin at the National Film Awards UK taking place on the 28th of March 2018 or for more information. Visit: www.collagin.co.uk 


Jeff ArmstrongJeff ArmstrongDecember 6, 2017
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2min77190

This December Ketel One will be popping up at Callooh Callay to launch their brand new flavour Ketel One Oranje. The festive pop-up, which will be open throughout December, will boast a festive hideaway and a private bar as well as an exclusive limited-edition menu of adventurous cocktails using the new spirit.

‘Upstairs’ at Callooh Callay is an area which has been created to allow the expert bartenders to explore and experiment outside the standard cocktail menu. Exclusively for this pop-up they have been challenged to create cocktails using ten key ingredients and an overarching theme as well as the New Ketel One Oranje Vodka which is infused with all natural essential oils from Valencia and Mandarin oranges meaning each creation will have it’s own festive twist.

Opening throughout December the pop up is available for walk-in guests on a first come first serve bases as well as having availability to book private tables in advance.

 ‘Upstairs’ at Callooh Callay

65 Rivington St,

London,

EC2A 3AY


Jeff ArmstrongJeff ArmstrongNovember 10, 2017
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2min71360

Urban superstars and guests alike will be saying #CheersToMe in style at the 15th annual Urban Music Awards thanks to world-famous wine brand, Black Tower, which has been confirmed as the official sponsor of the Artist of the Year 2018 at the UMA’s. Music magnates and megastars will be celebrating with some of this iconic brand’s most popular vintages, the Fruity White, Smooth Red, Silvaner Pinot Grigio and Rosé.

Black Tower’s award-winning portfolio also takes in the Limited Edition Fruity White, Sauvignon Blanc, Blush, White and Pink Bubbly plus B by Black Tower, a range of low alcohol, low calorie wines.
Black Tower boasts over 50 years of heritage, selling more than 14 million bottles in over 35 countries around the globe. Produced in one of the largest and most modern wineries in Germany, the brand’s extensive experience, quality and winemaking skills guarantee outstanding wines, which are fruity, aromatic and lively, with a freshness of colour and taste. Black Tower wines are widely available at all good retailers nationwide.

For more information, you can find Black Tower by clicking here


Jordan KensingtonJordan KensingtonSeptember 5, 2017
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1min70050

Honeybee Gin, prepares an exclusive preview tasting session as it goes on sale exclusively in Fortnum & Mason’s as from October. Honeybee Gin, the latest addition from craft distilling stalwarts, husband and wife team Tom and Tina Warner. Inspired by the plight of bees across the UK and the world – which are suffering depopulation due to the use of new pesticides that prevent wildflower growth – this gin is the latest in the Warner Edwards Limited Edition Botanical Garden Range.

Its unique botanical blend includes responsibly-sourced honey, grapefruit peel and chamomile. In all, almost 30 botanicals go into this amazing blend, including one top-secret ingredient.  If all goes to plan, we are all hoping Chelsea Monthly readers might be lucky enough to have a taste of Honeybee Gin at the prestigious upcoming 7th annual National Reality TV Awards.

For more information on Honeybee Gin. Please visit: www.warneredwards.com 


Alberto ArnaudAlberto ArnaudJuly 31, 2017
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3min18940

Nosh Garden Kitchen is tucked away in the leafy corner of Bayswater, located perfectly at La Suite West. This oasis is the ideal spot to unwind and enjoy a range of delicious, nutrient dense food, where a very special vegan menu is served.

Nosh are already well established in the health industry. They have pioneered home weight loss and detox programmes in the UK with raw juices, while collecting many awards along the way. They provide nutrient dense, intelligent food while not compromising on flavour.

La Suite West has perfect chilled summer vibe and it felt like being on holiday.

 

 

Nosh Garden Kitchen Menu

I had the pleasure of trying their new vegan menu available at the Nosh Garden Kitchen. All of the foods we had were additive, dairy, gluten, egg and preservative free and naturally high in nutrients being primarily raw. Funnily enough nosh means to eat food enthusiastically – here’s some of the treats we noshed:

 

Starters: courgette rolls with pesto and tapenede, beetroot carpaccio with activated cashew cheese and capers

Mains: Vegan Caesar Salad with Tofu

Dessert: Chocolate brownie with banana and vanilla iScream

Drinks: virgin apple martinis, strawberry mojitos, fresh mint tea

Nosh now offers a number of niche diet programmes including low carb, low sugar, paleo, vegan, pegan (paleo + vegan), alkalising and cleansing.

Post-dining, guests can happily relax in the peaceful terrace with Italian coffee or a pot of loose hibiscus, mint or green tea.

La Suite West – Hyde Park will also continue to serve their award-winning raw vegan alternative to the quintessentially British tradition of afternoon tea.

With excellent customer service offered by La Suite West staff, we felt very well attended to.


Justine PhilipponJustine PhilipponJuly 26, 2017
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3min4940

In Tuscany, the specialty is the Fiorentina: an enormous and succulent T-bone steak (imagine a prime rib, but twice as cool, with two beef tenderloins on either side of a big cheeky bone) cooked, in respect to tradition, on the grill. In this region, they always say that if the steak isn’t more than three fingers thick, it’s a carpaccio.

Since the beginning of the Big Mamma adventure, they have gotten their kicks out of exploring new fields of Italian gastronomy. And when their own chef Rocco came home from a weekend in Florence and told them about the incredible T-bone that he’d eaten at Da Mario, they just couldn’t help themselves.

They have a 3-metre long barbecue (size does matter) on which they grill 1kg T-bone steaks and 1.3kg Tomahawk steaks, using a mix of Cherrywood and quebracho to infuse the meat with unparalleled flavour. But the recipe is pure Tuscan tradition.

They have taken over the meat production from A to Z: easy

Their challenge? To serve tender, tasty, crazy good meat 2 to 3 times cheaper than you’ll find elsewhere. To do so, they buy the beasts whole, cook every part and eat the whole animal. It helps that they feed the animals themselves to obtain extraordinarily tender corn-fed meat, and that they mature the meat for at least 30 days to give it epic flavour and depth.

It doesn’t hurt them to know that buying the animals whole is more responsible and they were also disappointed with the quality/price ratio of the meat they were finding.

These days, if you want to eat hormone-free that was raised with love, either you can’t find it or it costs a fortune. That’s why they recreated their own industry from A to Z, with their own cows and their breeder in France. They made an exception to their 100% Italian rule, because the best meat is found in France. In fact, even the Italians get their meat from here.

They want to serve quality meat, that they are proud to serve to our children and at a price that’s accessible to more than just the dudes who created Google.


In Tuscany, the specialty is the Fiorentina: an enormous and succulent T-bone steak (imagine a prime rib, but twice as cool, with two beef tenderloins on either side of a big cheeky bone) cooked, in respect to tradition, on the grill. In this region, they always say that if the steak isn’t more than three fingers thick, it’s a carpaccio.

Since the beginning of the Big Mamma adventure, they have gotten their kicks out of exploring new fields of Italian gastronomy. And when their own chef Rocco came home from a weekend in Florence and told them about the incredible T-bone that he’d eaten at Da Mario, they just couldn’t help themselves.

They have a 3-metre long barbecue (size does matter) on which they grill 1kg T-bone steaks and 1.3kg Tomahawk steaks, using a mix of Cherrywood and quebracho to infuse the meat with unparalleled flavour. But the recipe is pure Tuscan tradition.

They have taken over the meat production from A to Z: easy

Their challenge? To serve tender, tasty, crazy good meat 2 to 3 times cheaper than you’ll find elsewhere. To do so, they buy the beasts whole, cook every part and eat the whole animal. It helps that they feed the animals themselves to obtain extraordinarily tender corn-fed meat, and that they mature the meat for at least 30 days to give it epic flavour and depth.

It doesn’t hurt them to know that buying the animals whole is more responsible and they were also disappointed with the quality/price ratio of the meat they were finding.

These days, if you want to eat hormone-free that was raised with love, either you can’t find it or it costs a fortune. That’s why they recreated their own industry from A to Z, with their own cows and their breeder in France. They made an exception to their 100% Italian rule, because the best meat is found in France. In fact, even the Italians get their meat from here.

They want to serve quality meat, that they are proud to serve to our children and at a price that’s accessible to more than just the dudes who created Google.