In The Kitchen Garden with Le Parfait


From Garden to Jar: Preserving with French jar maker Le Parfait, cherished for their quality for over 80 years, ensures that produce grown in a roomy vegetable garden, rooftop allotment or even in a balcony container stays as delicious as it was on the day of picking and that nothing is wasted.

Savour the taste and don’t waste…

After months spent nurturing and tending to vegetables, gardeners can savour the extraordinary taste of home grown produce for up to a year, if heat preserved and stored correctly in a sealed Le Parfait jar.

A glut of one particular ingredient can seem daunting but with an ever-expanding library of basic step by step recipes on the Le Parfait website, nothing needs to be wasted. There are many ideas for being creative with excesses of produce; soups like Courgette and Mint or Cabbage with Bacon and confits like mushroom or sauces like passata.

How to preserve home grown-produce

Some of the most popular vegetables grown on British soil can be easily preserved and Le Parfait’s extensive recipes library shows exactly how to do it. When preserving, making chutney or pickling, only fresh vegetables which are not spoiled or bruised should be used.

Image  Image

Above: Le Parfait’s heat-preserving recipes for Beetroot Curry and Ratatouille

Heat preserving: Heat preserving is the best way of savouring the natural taste of a vegetable and can sometimes be done very simply with just a pan, a sink and a hob. It is important to check the acidity of ingredients, as produce with a low acidity must be heat preserved in a pressure cooker.

Jars to use- Super Terrines, Super Jars, Familia Wiss Terrines.

Recipes and preserving ingredients on Le parsnips, green beans, peas, aubergine, fennel, butternut squash, tomatoes, carrots, swede and Brussels Sprouts. Once the basics of preserving have been mastered it can be applied to almost any vegetable. Preserving meals such as Curry, Ratatouille and Vegetable Soup are also available

Reading List- The Gentle Art of Preserving by Katie and Giancarlo Caldesi. Abundance by Alys Fowler

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Above: Pickled onions, cornichons, radishes and dill pickles. Look here and here for some of Le Parfait’s Pickles Recipes including Rita’s Bar and Dining’s house pickle recipe

Pickling: Pickling can be done with salt water or vinegar and eliminates the need to heat preserve produce.

Jars to use-  ALL Le Parfait Jars.

Recipes on Le pickled baby carrots, pickled onions, pickled cucumbers, pickled artichoke hearts.

Reading List- salt sugar smoke by Diana Henry, Food DIY by Tim Hayward

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Above: Le Parfait’s recipes for passatta, beetroot chutney

Chutneys, Sauces and Relishes: Chutneys are a great way to use up a glut of home grown vegetables in a creative and delicious way. They also make great gifts and mean home-grown produce can be shared with friends.

Jars to use- Super Terrines, Super Jars, Familia Wiss Terrines.

Recipes on Le mushroom ketchup, squash chutney, green tomato chutney, ratatouille, red onion relish, pasata, rhubarb and ginger jam

Reading List- The Women’s Institute Homemade Jams and Chutneys by Midge Thomas, Gifts from the Garden by Deborah Robertson, The Great British Vegetable Cookbook by Sybil Kapoor

Spring time kitchen garden inspiration with Petersham Nurseries Café

Petersham Nurseries, the idyllic local garden centre in Richmond, South West London, offers a place of calm away from the hussle and bussle of London, where nature and seasonality is respected. The menu, at Petersham Nurseries Café, carefully selected by culinary director and head gardener Lucy Boyd along with the kitchen team, uses only the best ingredients from trusted suppliers. These are paired with edible flowers, herbs and heritage vegetable varieties from the Petersham House Walled Kitchen Garden. Champions of their kitchen garden and sustainable living, Petersham Nurseries Café works hard to ensure that none of their home grown produce is wasted with chutneys, pickles, jams and marmalades all appearing on the menu.

Getting started with your vegetable garden

Le Parfait’s tip for new gardeners is to start small. Choose two or three vegetables that are often used in the kitchen and begin with these. Once a successful harvest has passed, the amount of vegetables planted can be doubled for the next one. Make sure the garden has space, is in an area which will catch the sun and is somewhere convenient for the gardener. Vegetables need to be tended to and the easier this is for the gardener, the more care they will receive. Also think about leaving space for paths or room to tend to the vegetables. Books like Alys Fowler’s The Edible Garden will guide first timers along the way with expert advice.

Never one for waste Le Parfait recommends using chipped jars as mini greenhouses on the vegetable patch, Le Parfait’s jam jars are also stylish containers for growing seedlings or herbs in or outside of the kitchen.


 Spoon PR Food PR agency, Spoon PR chef PR agency





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April 2014: Spoon PR needs a Portuguese Speaking assistant…

Following the announcement of Brazilian Helena Rizzo’s win of The Veuve Clicquot World’s Best Female Chef Award on Tuesday, Spoon PR are looking for a Portuguese speaking assistant or intern for the month of April (1st April- 2nd May).

Helena Rizzo 264610 resize for emailer

Ideally, we are looking for someone degree educated, who is a fast learner and doesn’t mind being thrown in at the deep end! You can be a native Portuguese speaker or it can be your second language, as long as you are able to translate both written and spoken Brazilian Portuguese into perfect English, we want to hear from you. You may also need to be willing to work out of normal office hours during 25-29th April.

Our offices are based in Battersea. (SW8).

If you are interested in an Intership in particular, you can read all about previous intern, James’s experience here.

In return, as well as gaining valuable PR work experience, you will have the chance to work with and meet some of the world’s top chefs.

Please send a CV and covering letter to if you are interested in applying.

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Friday 16th, Saturday 17th & Sunday 18th May 2014

“In the fast modern junk food environment, Slow Food is the voice of calm, reason and quality. We work to promote the greater enjoyment of food through a better understanding of its taste, quality and production”.

As part of the Petersham Platform series of events Petersham Nurseries invites you to join them in recognition of their support for the principles of Slow Food with a weekend line up of events.

Slow Food is an international grassroots non-profit organisation bestowing the virtues of the good, clean, and fair life. As a member of the Slow Food Supporters Scheme, Petersham Nurseries is able to demonstrate its commitment to good, clean and fair ingredients. ‘Good’ describes the quality and taste of the food you are eating; ‘clean’ refers to the standard of production and consumption without damage to the environment, animal welfare or our health; and ‘fair’ ensures that the farmer, cheese maker, fisherman (or fisherwoman), hunter or baker, is respected, remunerated appropriately and able to live with dignity. This is an ethos that Petersham uphold throughout their organisation and across all business functions from the sourcing of seeds and the selection within their shops, to the quality of the food leaving the kitchen.

We hope you will be able to join them to share their support for local producers, sustainable sourcing, and in turn their passion to see change for a better way to enjoy food, as they host a line up of events from 16 – 18 May. Details below.






A Film by Stefano Sardo

6.30pm – 8.30pm

Screening of the ‘Slow Food Story’ at Petersham Nurseries: a fascinating documentary delving into the origins of the Slow Revolution – “A 25 Year Gastronomic Revolution” founded by Carlo Petrini.

Tickets: £8.00. Concessionary rate of £5.00 for students and Slow Food London members.

6.30pm: Welcome Drinks

7.00pm: Introduction & Film (74mins)

8.15pm: Q&A/Discussion



At Petersham Nurseries Cafe

Reservations 6.30pm – 8.30pm (Carriages 11.00pm)

The kitchen are creating a bespoke three course £75.00 menu showcasing Slow Food “Forgotten Foods”. The menu includes a delicious seasonal aperitif and appetiser on arrival.

020 8940 5230 or email to reserve a table or your place at the screening. A credit card is required to secure your booking.





Hosted by Dario Poddana

12.00pm – 1.00pm

Petersham Cellar are delighted to introduce Dario Poddana from Les Caves de Pyrene: an expert in Slow Wines.

Dario joins Petersham to host a guided tasting, providing a fresh look at the Italian wine scene by discussing how the key principles of ‘good’, ‘clean’, ‘fair’ are adopted by wineries.

Guests will be tasting five handpicked wines, pairing with with Slow Food “Forgotten Foods” Cheeses. This is intended to be a small group tasting limited to 20 places.

Petersham Cellar has been created in order to promote an ever-evolving selection of hand-picked fine Italian wines to anyone interested in discovering and experiencing these delicious wines and the culture surrounding them. Click here to view the new wine tasting dates added to their calendar today, including an exclusive Tuscany lunch.



At Petersham Nurseries Cafe

Reservations 6.30pm – 8.30pm (Carriages 11.00pm)

The kitchen are creating a bespoke three course £75.00 menu showcasing Slow Food “Forgotten Foods”. The menu includes a delicious seasonal aperitif and appetiser on arrival.

Contact 020 8940 5230 or email to reserve a table or your place at the wine tasting. A credit card is required to secure your booking.




9.30am – 11.30am

Petersham continues their celebration with one of their popular local Wild Food Walks in and around Petersham with chef and horticulturalist Claudio Bincoletto. The walk will last for about an hour, after which guests will return to the Nurseries for a delicious light brunch and food tasting prepared by Claudio.

Tickets: £45.00. Concessionary rate of £40.00 for students and Slow Food London members.

Contact 020 8940 5230 or email to reserve your place.

Bookings also being taken now for our first Wild Food Walk of the year taking place on Sunday 27th April: Erbette primaverili: spring herbs.

In addition to the line up, Petersham Nurseries Café will be showcasing Slow Food “Forgotten Foods”* throughout their a la carte lunch menu, and featuring Petersham Cellar Slow Wines on a weekend wine list, ahead of supporting “The Real Wine Month”: a nationwide promotion highlighting organic, biodynamic and natural wines made by artisan growers and winemakers.

*”The Forgotten Foods programme (UK Ark of Taste) travels the country collecting small-scale quality produce threatened by industrial agriculture, environmental degradation and homogenization. These products are often at risk of extinction! Petersham raises awareness so that they may be rediscovered and returned to the market. The programme is part of Slow Food’s global Ark of Taste which aims to preserve edible biodiversity around the world“.

 London food public relations, London food pr, london restuarant pr, international food pr, international restaurant pr, press, chef pr, chef representation

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Press Release: Sergio Herman opens The Jane

We are exceptionally proud to announce that Sergio Herman is opening his new restaurant THE JANE today. Sergio closed his 3 Michelin star restaurant Oud Sluis in December. The Jane is his latest project. Details can be found below. 



Antwerp, Belgium, 25 March 2014 – The Jane restaurant in Antwerp will open its doors today. The new restaurant run by chefs Sergio Herman and Nick Bril is located in the chapel of a former military hospital in thecity. With their tattooed kitchen, customised clothing and detailed focus on art and design, the duo are looking forward to presenting restaurant-goers with a new dining experience.

ImageHerman and Bril spent three years working on preparations for their new restaurant. Herman: ‘To me, dining out is about more than a plate of fabulous food; the overall restaurant experience has become progressively important in recent years. So it’s not just the dishes that must reflect our vision and our ‘feel’, but everything that surrounds them too, from the front desk to the tablecloths, the crockery – even the bread baskets. Everything at The Jane was specially made for us. And that takes time.

Fashion, art and design

Herman and Bril created The Jane in partnership with a number of artists, designers and DJs. Dutch architects Piet Boon designed the interior and René Nijboer produced it. The custom-designed clothing for staff was the work of G-Star, the printed windows were designed by Studio Job and Flemish designer Michaël Verheyden created the accessories, including the leather bread baskets and butter dishes. Other eye-catchers include an illuminated neon skull by Kendell Geers from the Walter Vanhaerents Art Collection and an 800-kilo chandelier with 150 points of light by the Lebanese lighting design company .PSLAB. Also striking are the results of collaboration with a group of designers based in Tel Aviv: cutlery maker Tomer Botner produced the Florentine knives, industrial designers Andrey and Shay came up with the leather pouches, Yaara Landau-Katz conceived the special dishes and Galia Tamuz produced the cups.



The kitchen, which is designed to look like an artist’s studio, is the province of master chef Nick Bril, Herman’s former right-hand man at the Michelin three-star Oud Sluis restaurant (now closed) in the Dutch town of Sluis. Bril and Herman are responsible for both the fixed and à la carte menus, which feature some of the classic dishes they produced in Oud Sluis. Bril: ‘It’s hugely exciting to create something new after all those years at Oud Sluis. Naturally I’m shaking like a leaf. But we held a couple of trial dinners last week, and we’re now ready to roll.’


Upper Room Bar

The in-house food and cocktail bar, the Upper Room Bar, will also be opening on 25 March. The Upper Room Bar has a separate menu. It also serves cocktails and specialist beers, in addition to wine.


Opening times and bookings 

The Jane seats approximately 60 and is open for lunch and dinner from Tuesday to Saturday. The Upper Room Bar has 35 covers and the same opening hours.

You can book a table at both The Jane and the Upper Room Bar online at

The Jane is accepting bookings for three months’ time, the Upper Room Bar for a month ahead.

The Jane is already fully booked for the next three months.

About Sergio Herman
Dutch master chef Sergio Herman (1970) spent 25 years running the Oud Sluis family restaurant in Sluis, the Netherlands. Since 2005, Herman has held three Michelin stars and Oud Sluis was among the top 50 in the list of the World’s 50 Best Restaurants. Despite this success, he decided to close Oud Sluis in December 2013 in order to focus on new projects. In addition to The Jane in Antwerp, he has also owns the Michelin one-star restaurant Pure C at the Dutch seaside resort of Cadzand. He is also co-owner of the culinary publishing company Minestrone. Herman is famous for his light dishes, refined dressings and highly developed aesthetic sense.

The Spoon team 

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HELENA RIZZO wins The Veuve Clicquot World’s Best Female Chef Award 2014.





Helena Rizzo of Mani Restaurant, in São Paulo, Brazil has been named the 2014 Veuve Clicquot World’s Best Female Chef and will be honoured at The World’s 50 Best Restaurants Awards, sponsored by S.Pellegrino & Acqua Panna, in London on the 28th April.

Winner of last year’s Veuve Clicquot Latin America’s Best Female Chef award at the inaugural Latin America’s 50 Best Restaurants in September 2013, Brazilian-born Rizzo moved to São Paulo aged 18 to pursue a modelling career. She began working in kitchens part time and, before long, had turned her back on modeling to nurture her love of gastronomy.

After working with some of the most influential names on the Brazilian food scene including Emmanuel Bassoleil, Luciano Boseggia and Neka Barreto, Rizzo spent two years running the kitchen at São Paulo’s Na Mata Café before embarking on a culinary adventure dedicated to honing her skills and researching new techniques. Stints in Italy and Spain followed, including time at El Celler de Can Roca, currently the highest ranked restaurant on The World’s 50 Best Restaurants list. Her time at the Girona restaurant was particularly special, as it was here that she met her future husband and partner in the kitchen, Spanish chef Daniel Redondo. Rizzo returned to São Paulo in 2004, with Redondo following her in early 2005, ready for the next step of their gastronomic journey.

Mani Restaurant opened its doors in 2006 in the São Paulo suburb of Jardim Paulistano, with the unusual combination of husband and wife working alongside one another in the kitchen. Their clever cooking, respectful of traditional Brazilian culinary practices and ingredients, is married with modern technique and sprinkled with Spanish influence.

With Rizzo’s Brazilian heritage always to the fore, the kitchen offers a unique gastronomic experience. A signature dish, which epitomizes Rizzo’s cooking, is her interpretation of Brazilian classic Maniocas, baked and served with tucupi froth, coconut milk and white truffle oil. Rizzo and Redondo are constantly searching for authenticity in their cooking, earning them praise from some of the world’s top culinary critics and fellow chefs. When asked what makes Helena such a great chef, Joan Roca of El Celler de Can Roca, the current holder of the top spot on The World’s 50 Best Restaurants list, explained “Helena has talent, sensibility and passion. She is authentic and faithful to her roots.”

Through this accolade The World’s 50 Best Restaurants, in partnership with Veuve Clicquot, shines a light on a rarefied family of extraordinary female chefs. The Veuve Clicquot World’s Best Female Chef award celebrates the work of a woman whose cooking excites the world’s toughest critics and most venerated chefs, more than 900 of whom voted in this category.

Helena Rizzo Mani Restaurant

William Drew, Group Editor of The World’s 50 Best Restaurants, said, “We are very proud to present this award, in conjunction with Veuve Clicquot, to Helena. In what remains a very male world, we feel that celebrating the success of brilliant female chefs is vitally important. If Helena’s achievements, in turn, inspire future generations of women to enter the profession, that can only be a positive outcome.”

The Champagne house has long been known for empowering innovative and audacious women. It began with Madame Clicquot, who came to the helm of the business in 1805, creating the successful global brand of today which extends to the 40-year-old annual Veuve Clicquot Business Woman Award.

Rizzo responded to the news of her win by saying: “This award is a recognition of my work and of the work of our entire team. I am not and have never intended to be ‘the best female chef in the world’, this is a difficult judgment to make. Each one of us can be the best in a particular situation, at a given time for a certain person. Of course, I’m very happy and honoured to receive this award and I’m grateful for it! At Maní, we try to do our best every day, sometimes we get it wrong but sometimes we get it right… I hope that this award makes the gastronomic world open its eyes to the work of female cooks and to the wonderful kitchens we have in Brazil.”

Helena Rizzo 264572

As a winner of The Veuve Clicquot World’s Best Female Chef award, Helena Rizzo joins a group of exceptionally talented women including luminaries Elena Arzak of Spain’s Arzak, Anne-Sophie Pic, of Maison Pic in France and last year’s winner, Nadia Santini of Dal Pescatore in the Italian countryside.

2014 will also see Rizzo release her first cookbook and open a second restaurant.

Mani Restaurant featured on The World’s 50 Best Restaurants list for the first
time in 2013, ranking at number 46.

Veuve Clicquot World’s Best Female Chef Award
The Veuve Clicquot World’s Best Female Chef award celebrates the work of an exceptional female chef whose cooking excites the toughest of critics. The award is inspired by the life and achievements of Madame Clicquot who nearly 200 years ago set the standard for women in business. The winner reflects Madame Clicquot’s attributes of innovation, creativity and determination.

The World’s 50 Best Restaurant Awards:
This year’s results will be announced at the annual awards ceremony, held in London’s Guildhall on 28th April and published live on twitter (@theworlds50best) and later on The awards will also be streamed live on



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Female Chefs around the world

In anticipation of The Veuve Clicquot World’s Best Female Chef 2014 announcement on Tuesday, we thought we’d take a look at some notable female chefs around the world.

We’ve created a snapshot of the women we know are cooking up a storm. Amongst them maybe a Veuve Clicquot World’s Best Female Chef of the future!

Some of these woman have already made it big on the international scene whilst others might be more unfamiliar to you.

It’s not an all encompassing list by any means so if you have any top tips please add them to comments below.

For more information on Tuesday’s announcement and the creation of the Veuve Clicquot World’s Best Female Chef award see our earlier post.

To be added to our media list to receive the winner’s announcement on Tuesday, please email

North America

In 2013 when Bloomberg published an article on women chefs in the US, they found that out of the restaurant groups they analyzed, women occupy just 6.3 percent, or 10 out of 160, head chef positions (at 15 prominent U.S. restaurant groups). While special mentions go to chefs like April Bloomfield and Alice Waters, who have been flying the flag for women in the North American gastronomy world for years, who should we now be looking out for? Among them are; Jamie Malone of Sea Change, a seafood restaurant at the Guthrie Theatre in Minneapolis, who topped Food and Wine’s ‘Best New Chef in the US’ list in 2013.


Dominique Crenn by

Dominique Crenn of the avant-garde restaurant cum poet’s café, Atelier Crenn in San Francisco who was the first woman in the US to have a two Michelin star restaurant and Eater’s Chef of Year for 2012. There’s Anita Lo of Anissa, in New York’s Greenwich village, who earned a rave review in the New York Times and is a one to be aware of according to chef Shaun Hergatt of Juni.

South & Central America

2013 saw the induction of Latin America’s 50 Best Restaurants and saw these women make the list:

Helena Rizzo of Mani in Sao Paulo was the winner of the inaugural Veuve Clicquot Latin America’s Best Female Chef in 2013. Mani, where Helena shares cheffing duties with her husband Daniel Redondo, was on The World’s 50 Best Restaurants list for the first time last year, ranking at number 46.

(1) Veuve_Clicquot_Helen_Rizzo_Photo_Credit_MIRO

Helena Rizzo

Roberta Sudbrack of Roberta Sudbrack restaurant in Rio di Janeiro, is also becoming a a household name in South America. Her restaurant is known for its low key style but don’t let this deceive you- it’s commonly rated among Brazil’s top eating experiences.

Soledad Nardelli of Chila in Buenos Aires was number 28 on last year’s Latin America’s 50 Best Restaurants list. She opened Chila in 2006 with her partner and co-patron Andres Parcel.

Pia Leon of Central Restaurante (currently #50 on The World’s 50 Best Restaurants)  works alongside husband Virgilio Martínez on their three worldwide restaurants, she is currently head chef at LIMA London where she is pioneering the Peruvian food movement.


Figures in 2012 published by the Sydney Morning Herald showed that a quarter of Australia’s 44500 chefs were female and that the number was slowly creeping up. A few of the women on the food scene include: Alla Wolf-Tasker has been at the top of the game for many years now. Her restaurant, Lake House at Daylesford celebrates its 30th year in 2014, shows no sign of waning as it continues to win awards. In 2012, asked why there was a lack of women in the restaurant industry in Australia, she responded with: ”The hours, the sheer physical impost, the consequences for one’s social and family life.”


Lauren Murdoch

Lauren Murdoch, currently cooking at The 3 Weeds Restaurant in Sydney is one to watch. She earned recognition as she cooked at Felix at The Ivy in Sydney, received a number of ‘chef’s hat’ awards and appeared on Australian MasterChef as a mentor, before taking over the restaurant at The 3 Weeds in 2013.


Margot Janse of The Tasting Room in Franschhoek has been at the forefront of South African gastronomy for years. With the restaurant featuring on The World’s 50 Best Restaurant list on many occasions and Margot picking up many awards including Best Restaurant in Africa, her name is well known to the global culinary world.

Margot Janse 3

Margot Janse

Elze Roome is a young chef hailing from Pretoria who is currently working at Brasserie de Paris in Pretoria. She has been tipped by South African dining site, as one to look out for in the future.

Asia and the Middle East

2013 saw the introduction of Asia’s 50 Best Restaurants and drew our attention to some of the best talent in the East. Duangporn ‘Bo’ Songvisava runs one of Thailand’s most exciting and innovative Thai restaurants Bo.lan with her partner and husband Dylan Jones. They’ve received critical acclaim for their progressive and ethical Thai cooking including Bo’s win of The Veuve Clicquot Asia’s Best Female Chef award in 2013.

Lanshu Chen, who has just been crowned winner of the 2014 award is pushing the boundaries of haute French cuisine informed by her own culture, in her current position at Le Moût in Taiwan. Read more about these chefs here.

Lanshu Chen_Profile small

Lanshu Chen


Female culinary greats hailing from Europe include France’s Anne-Sophie Pic, Spain’s Elena Arzak and Italy’s Nadia Santini, all previous winners of The Veuve Clicquot World’s Best Female Chef award.


Nadia Santini by Paolo Terzi

Meanwhile, here in London, we have Angela Hartnett of Murano, Clare Smyth who is current head chef at Gordon Ramsay’s Royal Hospital Road, Anna Hansen of The Modern Pantry, Helene Darroze at The Connaught and Shuko Oda at Koya Bar, to name but a few.

A relatively new name on the European scene is Agata Felluga, an Italian chef cooking at Jour de Fête in Strasbourg. She has previously worked at L’Astrance and Le Chateaubriand and is predicted to hit the big time in the coming years.

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The Baker’s Daughter


Louise and her father

The Baker’s Daughter is the debut cookbook by Louise Johncox, released on 13th March. Featuring the knowledge and recipes of her baker extraordinaire father, the book is packed with classic cakes and bakes, from traditional buns to handcrafted chocolates and cream meringues. Among Louise’s favourites are the coffee japonaise cake and the palmiers, which she promised to make for us one day soon.

More delicious details are below.

Here, at Spoon, we’ve already got our pre-orders in!

Also, Louise has just shared a short video she made recently with us. If you like the sound of her book, take a look-


A charming collection of classic recipes passed down from a master baker to his daughter including personal stories about her family tea shop.

‘An affectionate memoir that will both entertain with stories from a bygone world of tea and cakes and inspire people to bake’ Albert Roux, OBE, KFO

Louise Johncox comes from a long line of bakers and confectioners. Louise’s parents, grandparents and great-grandparents all ran tea shops. As a child she would sit on a flour tin at her father’s side and eat whatever was fresh from the oven – a hot bread roll or a fluffy piece of sponge – and when her father, a master baker, retired, Louise decided it was time to capture his wisdom and baking expertise, writing down his recipes for the first time and preserving his magical legacy for her children.

In The Baker’s Daughter she weaves delightful childhood memories of life in her family tea shop with her father’s recipes, honed by over forty years of instinct and experience. From classic cream cakes and traditional buns, to celebration cakes, handcrafted chocolates and her father’s signature cream meringues, these recipes come laden with the sights, scents and warmth of the tea room and bakehouse.

About the author:


Louise Johncox was born in Weybridge, Surrey, where her father worked as a baker and chocolatier in the family tea shop from 1958 to 2000. She comes from a long line of pastry chefs originating from Poschiavo on the Swiss Italian border. Instead of following in the family tea shop tradition, Louise trained as a journalist, and writes for publications including The Times, Sunday Times, Telegraph and Guardian. Louise lives in Surrey and has two children, Lara and Joe.


For more information or to request an interview / review copy, please contact Laura Norton: +44 20 7014 6187 / laura(dot)norton(@)


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Petersham Cellar’s Tasting Diary


Tasting Dates

Petersham Cellar, the new wine venture from Petersham Nurseries, aimed at exploring their handpicked selection of Italian wines will be holding weekly tastings at Petersham Nurseries Cafe. The tastings, which take place at their blossoming venue in Richmond on Saturdays at noon, will see Cellar clients experience 5 of the finest wines currently on offer at a cost of £20 per person. More details are below, bookings via Petersham Nurseries directly on 020 8940 5230.

15th March – Unusual Grapes SOLD OUT

29th March – Wine and Cheese SOLD OUT

12th April – Salumi and Wine SOLD OUT

26th April – Wine and Cheese SOLD OUT

10th May – Flowers in Wine

‘Il Piedmonte’ – March’s Tasting Lunch


March’s regional themed lunch will take place on Saturday 8th at 2pm and is centred around Piedmont. Held in one of the private spaces at Petersham Nurseries, the lunch will consist of four courses accompanied by 5 wines from a region. An Italian food and wine expert will be on hand to guide clients through the tastes and heritage of one of Italy’s most well known gastronomic regions. Tickets are £75 per person, please contact the restaurant directly on 020 8940 5230 to book.

All images taken from Petersham Cellar’s website

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25TH MARCH 2014
ImageThe Veuve Clicquot World’s Best Female Chef 2014 will be announced on the 25th March, with the winner honoured at The World’s 50 Best Restaurants awards ceremony on 28th April at the Guildhall, in central London.
The winner will join an exclusive group of chefs, whose cooking excellence has put them at the forefront of worldwide gastronomy. Beginning in 2011, with a celebration of the achievements of French chef Anne-Sophie Pic of Maison Pic, the annual award has subsequently honoured Elena Arzak of Arzak in San Sebastian, Spain and last year, Italian chef Nadia Santini, of Dal Pescatore in the Mantova countryside.
2013 saw the introduction of two new lists; Asia’s 50 Best Restaurants and Latin America’s 50 Best Restaurants. With them came two new Best Female Chef awards.  The Veuve Clicquot Asia’s Best Female Chef 2013 was Thailand’s Duangporn ‘Bo’ Songvisava of Bo.lan, Bangkok with Brazilian Helena Rizzo of Mani restaurant in São Paulo scooping the Latin America title. Lanshu Chen of Le Moûtrestaurant, Taiwan has just been announced as the Veuve Clicquot Asia’s Best Female Chef for 2014.
Since its creation questions have been raised as to the necessity of an award focusing on female chefs. Although there are women in top kitchens, the culinary world continues to be dominated by men. Proof of this was recently illustrated by TIME magazine’s ‘Gods of Food’ issue, in which the lack of reference to female chefs caused controversy. TIME magazine responded by saying that the issue reflected a harsh reality.
Whilst it seems an unfortunate fact that there is a gender gap in popularly perceived excellence within the gastronomic world, The World’s 50 Best Restaurants, along with Veuve Clicquot, aims to address this by shining a light on some extraordinary female chefs. The champagne house in particular has a strong history of empowering innovative and audacious women. Beginning with Madame Clicquot, who took over the helm of the business, making it into the successful brand it is today, extending to the forty year old annual Veuve Clicquot Business Woman Award.
The affect of the award has been overwhelmingly positive for past winners as Elena Arzak explains, ‘Being named The Veuve Clicquot World’s Best Female Chef in 2012 was a great honour and source of joy for my family and I, as well as for the team at Restaurant Arzak, bringing with it a lot of exposure and professional impact.’
Awarded to a woman by a champagne house created by a woman, it is the choices made by this person, their art, innovation and influence, which are being recognised and rewarded.
About the chefs…….

The Veuve Clicquot World’s Best Female Chefs

Anne-Sophie Pic – 2011


Anne-Sophie Pic, the inaugural winner of The Veuve Clicquot’s Best Female Chef Award, is the only woman in France ever to have held three Michelin stars. 2014 marks the 125th year of her restaurant Maison Pic and also of the Pic family gastronomic dynasty, which began with great-grandmother Sophie. Pic’s cooking is described as frank, distinct tastes paired with a feminine simplicity, which reflects her gentle but determined personality.

     Elena Arzak- 2012


Elena Arzak cooks alongside her father, the formidable master of Basque cuisine, Juan Mari Arzak. Elena Arzak’s cooking has received critical acclaim because of her ability to bring out the best in local ingredients and food culture by using modern techniques. She began working in the restaurant at age 11 and studied in Switzerland. Stints at Le Gavroche and Pierre Gagnaire followed, before she became the 4th generation of the Arzak family to take up the head chef position. The 2012 award gave her a chance to reflect on how much of an inspiration her grandmother, who had also been head chef, was to her and how she had helped shape Arzak into the restaurant it is today.

Nadia Santini-2013


Nadia Santini had never cooked professionally before she entered the restaurant kitchen at Dal Pescatore. She was trained by her husband Antonio’s grandmother, Teresa the original matriarch of the restaurant. Now at the helm of the Santini family, her expertise has taken Dal Pescatore to the top of the industry with the values installed in her by Teresa Santini a constant. Nadia Santini was the first Italian woman to win three Michelin stars. The charming restaurant has appeared regularly on The World’s 50 Best Restaurants list. Her cooking aims to provide each diner with an enriching culinary experience and has excited the world’s toughest critics.

The Veuve Clicquot Asia’s Best Female Chefs

Duangporn ‘Bo’ Songvisava – 2013


Bo Songvisava runs one of Thailand’s most exciting and innovative Thai restaurants Bo.lan with her partner and husband Dylan Jones. They’ve received critical acclaim for their progressive and ethical Thai cooking. Songvisava grew up in Bangkok and spent time in Australia working in restaurants before a chance encounter with David Thompson took her to London to train at Nahm, the first Thai restaurant in Europe to receive a Michelin star. Here she met Jones and in 2009 they left London to test their gastronomic prowess in Bangkok. This test has been a resounding success.

Lanshu Chen- 2014


Lanshu Chen studied languages and literature at the National University of Taiwan before deciding to follow her passion for French gastronomy. She trained at the prestigious Ferrandi School of Culinary Arts in Paris and in pastry at Le Cordon Bleu before undertaking stints with names like Pierre Hermé and Thomas Keller. It was at The French Laundry where her love for cooking with precision flourished. In her current position at Le Moût in Taiwan, Chen is pushing the boundaries of haute French cuisine, discovering its place in the local gastronomic scene.

The Veuve Clicquot Latin America’s Best Female Chef

Helena Rizzo- 2013


Helena Rizzo considered careers both as a model and an architect before deciding to follow her love of food. After dropping out of her architecture course at 18, she left for São Paulo, eager to foster her passion and apprenticed in some of the city’s top kitchens. She spent two years running the kitchen at Na Mata Café, and then took off on a culinary adventure. During time spent in Girona at El Celler de Can Roca, she met her future husband, chef Daniel Redondo. The pair returned to São Paulo where they opened the now acclaimed restaurant Mani (currently #46 on The World’s 50 Best Restaurant list.)

The selection process

The Veuve Clicquot World’s Best Female Chef award is voted for by the 900-plus members of The Diners Club® World’s 50 Best Restaurants Academy, who are selected for their knowledge of the international restaurant scene. The world is divided into 26 regions, each of which has a chairperson and a voting panel of 35 others, a balanced selection of chefs, restaurateurs, food journalists and gourmands. None of the sponsors associated with any of the awards at The World’s 50 Best Restaurants Awards has any influence over the results.

To view last year’s The World’s 50 Best Restaurants list, all awards and events, log on to

For more information on Veuve Clicquot, please visit

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Bill’s Italian Food by Bill Granger is out now!

Bill Granger’s latest cookbook, Bill’s Italian Food goes on sale in the UK today. Featuring easy to make at home, delicious, Italian style recipes like Orecchiette, Broccolini and Chilli, which inspired a similar dish of Orecchiette with Spinach, Sausage and Ricotta sometimes seen on the Granger & Co menu in Notting Hill.

More details are below, to buy your copy click here.

Bill's Italian Food

Bestselling TV cook Bill Granger brings his trademark fresh flavours and easy-going recipes to the much-loved food of Italy.

The cornerstone of Bill’s cooking is also the cornerstone of the best of Italian cuisine: simple, flavoursome dishes with short ingredient lists and uncomplicated methods, centred on ingredients that are easy to find and needn’t be expensive. And better yet, those ingredients don’t have to just be tomato, mozzarella and basil, the usual suspects of Italian cooking, but neither do they need to be deli-sourced truffles or champagne-priced olive oil. Bill offers a bold new twist on this hugely popular cuisine.

There’s a Roman saying along the lines of: ‘the more you pay, the less well you eat’; Bill shows you how to take common ingredients from your supermarket and achieve healthy and satisfying Italian-inspired dishes.

Divided into themed chapters – from quick and easy suppers and deliciously stress-free meals for friends, to no-fuss oven-baked comfort food, lazy weekend food and big Italian-style get-togethers – Bill’s Italian Food will bring fresh ideas to your kitchen. And along with the mouth-watering pastas, meats, salads and grills you’ll be serving happiness, comfort and joy.

One again Bill Granger offers maximum flavours with minimum effort giving Italian food an inspiring makeover to tantalise the tastebuds as well as fit into our busy lives.

About the author: BILL GRANGER is a restaurateur and self-taught cook whose relaxed and joyful approach to food is an essential element of his enduring popularity. Bill opened his first restaurant, bills, in Sydney at the age of 22 and now has three restaurants in Sydney and four in Japan. His much-anticipated first London restaurant, Granger & Co, proved an instant success when it opened in November 2011. Bill’s television series have been viewed in 30 countries worldwide. Bill is based in London and Sydney with his wife and daughters.

Published by Harper NonFiction on 13th February 2014

Hardback £20, eBook £12.99

For further information, interview enquiries and recipe extracts please contact Virginia Woolstencroft on 020 8307 4436 or email

For press enquiries in Ireland please contact Moira Reilly on 040461822 and 087 2521240 or email

Posted in Spoon Loves, Bill Granger, London Restaurant PR, London Food PR, Spoon Blog 2014 | Tagged , , , , , , , , , , | Leave a comment