A carbon negative hotel, the venue offers up 18 rooms full of bespoke BrewDog touches, from shower beers to in-room beer taps. They're also dog friendly too, with a complimentary canine package, including dog bed, water bowl and dog treats available for your four-legged friend's overnight stay! The added little touches such as 24 hour hotdogs and free use of Brompton bikes adds to the experience. Sustainability is clear to see with free beer for re-using towels and a living wall of 26,000 plants at the hotel.
Eye catching is what we thought of the freshly baked waffle cones with chicken or mac n cheese being offered by Killa Waffles. Wickedly indulgent and bringing a new twist on the classic ice cream cones! These savoury cones will, for sure, get customers sharing their creations on Instagram and TikTok.
Churros & Chill
We've seen a few Churros outlets popping up recently in Manchester; Churros Mexicanos & Whipp'n Charcoal & Churros both offering the Spanish treat with indulgent sauces and toppings. With Summer coming to an end could it be the perfect warming dessert treat for your menu as we enter the colder months?
Developing a following on social media channels is a new restaurant in London called Eggoland 'where all your egg dreams come true'. The menu offers a variety of buns and muffins with a mix of decadent and comforting ingredients some with a middle eastern twist. We'll skip on the egg puns but the menu does look egg-citing. Had to be done.
One Thing on the Menu
What about a menu that offered just 1 main course? Offering the best steak frites in town with their famous sauce, served in traditional French bistro surroundings and servers wearing classic black and white outfits. Le Relais de Venice have several locations in London and in major cities around the world - there is much to be said for perfecting a signature dish.
That's it until next time folks
Thanks for reading and keep up the great work. If you've got anything to shout about or see something that you think would help your peers, let us know and we'll add it to the next edition of Restaurant Talk.