Chucs has collaborated with Chelsea-based private members’ health club KX to create a healthy January detox menu. The two sections of the menu, “To Drink” and “To Eat” offer a variety of detox choices. To drink, choose from an invigorating Clensa made from lemon, grapefruit and orange or the health hit of the Green B, a combination of cucumber, spinach, watercress, celery, grapes, apple and Progreens powder. The dining menu offers a variety of healthy dishes including a warming vegetable minestrone soup, a seared tuna and niçoise chopped salad with quail eggs with green beans, asparagus, broccoli, tomatoes and olives and poached salmon with chicory velouté and amaranth. The January Detox Menu is available from all four of Chucs’ London locations: Dover Street, Westbourne Grove, Harrods and Chucs Café at The Serpentine.
Michelin-starred seafood restaurant, Angler, has launched a non-alcoholic pairing menu for Dry January. Executive Chef Gary Foulkes has worked with non-alcoholic spirits brand Seedlip to curate an exclusive mocktail 3-course pairing menu. Dishes include a starter of Cornish mackerel tartare, oyster cream, apple and shisho paired with a sweet and sour short drink made up of Seedlip Garden 108, shisho vinegar, lime juice and apple juice. For mains it’s Cornish red gurnard with spiced pumpkin and buttermilk paired with a refreshing long drink of homemade pumpkin juice infused with ginger vinegar and Seedilp spice. Available until 15 February, priced at £50. Pictured.
Dinings SW3, the contemporary Japanese restaurant in Chelsea, has launched a limited-edition menu for Dry January with a twist. The 'Soba January' menu, based on a variety of soba noodle-based dishes including seasonal ingredients such as winter truffle and duck broth. Offerings include a soba noodle salad, buckwheat & fermented soy cheese and soy cream risotto, and duck broth with cold soba noodle. There's also an option to pair the limited-edition menu with either signature ‘mocktails’ or choose from a variety of teas. Available until 31 January.
Tuck into a 5-course Korean tasting menu (priced at £39.50), which includes a Kombucha cocktail on arrival and a bottle of Kombucha to take away and help kick start your day the morning after. Discover the incredible health benefits of Korean cuisine, alongside fermentations, and of course staying true to M Raw's philosophy of being 100% gluten-free. Dishes include: Crispy Kimchi Pancakes; Yook Hwei – a Korean steak tartare with egg yolk, soy and Korean pear; Mandu, Korean dumplings with fermented chilli and spring onions and barbecued beef Bulgogi. Available until Thursday 31 January for lunch or dinner.
Brighten up your January at vibrant Soho restaurant Chotto Matte, who are launching a Chromotherapy menu to raise awareness for MIND charity. Executive Chef Jordan Sclare has created carefully designed dishes to positively impact mood, using the healing power of different colours and mood elevating ingredients. Highlights include the yellow dish, hake and turmeric with Peruvian corn sauce, said to enhance creativity and intellect; and the red dish, a plate of beef tataki served with pomegranate and red pepper ponzu, designed to increase stamina and vitality. £1 from every bill donated to MIND Charity. Available from 14 January 2019.
Nutritionist Rosemary Ferguson and Chef Gizzi Erskine have re-launched their 'Filth' pop-up to showcase their delicious healthy fast food without the junk. Filth offers 'healthy food for hedonists' - challenging the idea that fast food cannot be healthy, and healthy food cannot taste great, it aims to balance decadent lifestyles with delicious and nourishing cuisine. For the food, think brunch muffins, shakshuka, beetroot bun with a choice of black bean patty with either beetroot ketchup, spicy bajan hot pepper sauce, sticky bbq sauce or korean spicy tofu mayo and baked sweet potato fries, greens with lemon, parmesan and almonds or chicory and raddichio with radish, spring onion and mint. Plus a selction of freshly squeezed juices and milkshakes. The 3-month residency takes place at Dirty Burger in Shoreditch's Tea Building and builds upon their success of their previous pop-ups at Tate Modern and Hawker House.