Celebrate 325 years of Ketel One Vodka

Ketel One Brunswick House Supper Image

The World’s much loved Vodka brand, Ketel One, celebrate 325 years of their family’s distilling expertise and to celebrate they are hosting some very unique and impressive Supper Clubs in South London. Boasting an impressive 325 years in the business, it’s no wonder why they are one of the most recognised and trusted Vodka brands ever and The Nolet Family, who founded the distillery, have continued to carry out their dedication by personally approving each final production before bottling.

To mark the milestone and love of their successful family business, The Nolet Family are hoping that their much loved customers will help celebrate with them and are inviting you to attend one of their family-style suppers at the historic and dramatic Brunswick House. Your evening will be hosted and curated by Ketel One and renowned chef Jackson Boxer and set in the Parlour and Library Rooms of the prestigious eighteenth-century mansion.

The menu created by Boxer has been inspired by family dishes and served with specially paired Ketel One Vodka cocktails;

Sample Menu

Squid, Vodka with Caviar

Dry-Aged Brisket with Horseradish and Redcurrant

Alphonso Mango, Almond Milk, Rice, Black Sesame

The ticketed Supper Clubs will take place on

*Wednesday 25th May, 6.30pm – 10pm*

*Friday 27th May, 6.30pm – 10pm*

*Brunswick House, 30 Wandsworth Road, London, SW8 2LG*

Tickets will be £45 per person, and include a cocktail
and canapé reception, followed by a five-course meal with paired
cocktails

We think that is seriously good value to enjoy and celebrate the legacy that is Ketel One in a stunning setting with superb food.

Tickets are available now through Design My Night

Alongside these celebrations, for those who are unable to attend the event but still want to be raise a toast to Ketel One’s triumphant milestone, a limited “325 anniversary” edition copper coloured bottle is available to buy now from Harvey Nichols, both in store and online (*priced at £45*).

For recipes and to learn more about Ketel One visit;

http://www.ketelone.com

Join School of Wok for a very special Masterclass with Rosa’s Thai

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Since it started as a humble street stall back in 2008, Rosa’s Thai has always been an institution to me and my friends, and now with seven restaurants around the capital soon to be eight, it’s fair to say that this unique chain of restaurants has nailed the formula to authentic Thai fayre which keeps customers coming back for more. With the launch of Deliveroo, it really has never been simpler to get Rosa’s Thai delivered directly to our doorstep so when we heard that School of Wok had invited Saiphin Moore, founder of Rosa’s Thai, to host a masterclass, we jumped at the chance to learn how to cook Thai with a little help from Saiphin and this is how we got on.

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The Menu

Laab Tod – A deliciously aromatic Pork Patty
Salmon Red Curry
Thai Aubergine Salad

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The evening starts in the main dining room of School of Wok at Rosa’s Thai pop-up bar where we all try some of Rosa’s very own blend of cocktails. Each are specially curated to be paired with dishes from the restaurant’s menu and feature fresh flavours such as lemongrass and kaffir lime, a good start to the evening. We are then guided to our very own cooking station within the main room in School of Wok and we work in pairs to prep all the dishes. With careful instruction from Saiphin and all our efforts overseen by School of Wok founder, Jeremy Pang, we go from honing our pestle and mortar skills needed to create the unique red curry paste, to learning the secrets about creating the perfect balance of sweet, sour, spicy and salty flavouring in all the dishes. The main cooking is done within School of Wok’s swanky kitchen where each pair is assigned a station kitted out with a state of the art AEG induction hob. Not only is this a great cooking experience but getting to try out the equipment is also a welcome treat to my 70’s gas cooker. As the kitchen begins to fill with the aromatic aromas of everyone’s delicious meals our mouths are watering and as we enter the dining room, the wonderful School of Wok fairies have laid out a terrific spread complete with flowers, wine and beautiful place settings. We finish the evening devouring our delicious creations joined by Saiphin, Jeremy and others from School of Wok. A perfect end to the evening the best part was being able to take a doggy bag home to show off what we had learned to friends and family… that’s if there was any left.

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Photo By Yolanda Ocon

Jeremy Pang and his team at School of Wok not only produce some of the best take away kits on the market, but they also host a number of fantastic cooking experiences throughout the year. We were lucky enough to experience a masterclass hosted by Rosa’s Thai restaurant and with a schedule full to the brim of speciality cooking courses and Celebrity Chefs you will be spoilt for choice when looking through their programme. From full day courses to three hour workshops, the experience really is priceless for any foodie and makes the perfect gift for yourself or anyone willing to challenge themselves to cook their favourite dishes.

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Photo By Yolanda Ocon

Check out their varied range of classes here https://www.schoolofwok.co.uk/classes
and be sure to book in advance as the courses are incredibly popular and sell out fast!

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Photo By Yolanda Ocon

For those of you who, like me, love Thai and would love to try out one of the dishes from Rosa’s Thai try out Salmon Red Curry…


Red Curry Paste Ingredients
Makes 125ml (4fl oz)


5 dried red spur chillies, deseeded and soaked until tender

1 teaspoon sea salt


1 teaspoon galangal, finely sliced

2 tablespoons lesser galangal
2 lemon grass stalks sliced

1 teaspoon finely grated makrut lime zest

2 teaspoons sliced coriander root

10 small garlic cloves


1/3 shallot, sliced

1 tablespoon coriander seeds, roasted and ground

1 teaspoon cumin seeds, roasted and ground

1 teaspoon shrimp paste

Preparation:
1. Finely grind the chillies and salt together using a mortar and pestle or a food processor.
2. When you have a fine paste, add the galangals, lemon grass, lime zest and coriander root.
3. Blend again or pound to a fine paste.
4. Dry fry the coriander and cumin seeds for 2 minutes, until fragrant, stirring continuously.
5. Pound or grind to a powder.
6. Add the garlic, shallot, ground seeds and shrimp paste. Continue to blend or pound until 
smooth.
This curry paste will keep in the refrigerator for 4–8 weeks if stored in an airtight container, and for up to 6 months in the freezer.


Salmon Red Curry (Chu-Chi-Pla)
(Serves 2)
Ingredients
21⁄2 tablespoons vegetable oil

2 tablespoons Red Curry Paste


250ml (8fl oz) coconut milk

2 tablespoons nam pla (Thai fish sauce)

1 tablespoon palm sugar

2 salmon steaks, about 150g (5oz) each

Steamed rice, to serve

The Garnish:
1 lime leaf, shredded


1 red spur chilli, sliced


5cm (2 inch) piece of lesser galangal, thinly sliced lengthways

Thai basil leaves, shredded

The Sauce:
1. Heat 2 tablespoons of the oil in a wok set over a medium heat and sauté the curry paste until it is fragrant.
2. Add 200ml (7fl oz) of the coconut milk, the fish sauce and the palm sugar and bring to the boil. Reduce the heat to medium and cook, stirring continuously, for about 3 minutes until the oil from the curry paste starts rising to the top and the mixture is smooth and thick.
3. Add almost all the remaining coconut milk (you want to save a tablespoon for garnish). Bring to the boil again.
4. The sauce should have a perfect balance of spicy, salty and sweet. Reduce the heat to low.
Cooking
1. Clean the salmon pat dry with kitchen paper and pan-fry in the remaining vegetable oil until cooked to your liking.
Serving
1. Place the salmon steaks on plates and pour over the curry sauce. Top with the lime leaf, chilli, galangal and basil and pour over the reserved coconut milk.
2. Serve with steamed rice.

For more exciting recipes check out Rosa’s Thai website here

www.rosasthaicafe.com

www.schoolofwok.co.uk

Heliot Steakhouse present Weekend Brunch

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Voted London’s best Steakhouse we jumped at the chance to try out the Weekend Brunch on offer at Heliot. Located inside London’s prestigious Hippodrome Casino, Heliot Steakhouse offers an array of popular and traditional Brunch items served with some refreshing and boozy cocktails so we were keen to see how the Steakhouse did Brunch.

As a venue, we were bowled over when we experienced a late dinner here a few weeks ago, the ambience is very reminiscent of a metropolitan New York bar so having been invited to Brunch I was intrigued to see how it would fare. What is striking is that there is something very exclusive about the place and intimate despite the fact it’s set in the midst of a casino and this is most welcome especially if you are wishing to escape the hustle and bustle, noisy teenagers and highly strung side of the Capital. Expect velvet red ropes, unique low lighting and of course a very laid back atmosphere, you almost forget you’re in the heart of busy London.

We’re presented with a very classic Brunch menu alongside their famous USDA Steak options and we must admit it’s very tempting to opt for one of their tasty steaks, but we stick to Brunch and decide from a varied menu comprising of items such as Pancakes, Croque Madame, Eggs Benedict, Eggs Florentine, Eggs Royale etc. as well as Seared Scallops and the impressive Jack Stack which is a pancake, waffle and french toast covered in Maple Syrup. All items are priced fairly from £5-9 and with American style portions this is an absolute steal.

American Brunch menu _ KOMARGALLERY _ Piotr kowalczyk food photography-20

We start with a Passionfruit Bellini to help make our minds up and we are informed that there is a Bloody Mary bar as well as a selection of Bellini’s on offer as part of their Brunch cocktails. Heliot delivers an impressive drinks service offering up unique and inspired cocktails to an impressive list of wines to accompany their menus. You will be spoilt for choice on that front with the bartenders also making your favourite classic cocktails off menu.

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We go for the Country Fried Steak which is served with Sausage Gravy, Eggs and Fries and the Croque Madame. Both are generous and hearty and if you’re looking for a real satisfying meal, this is definitely the place to be. Flavoursome, appetising and indulgent this is highly recommended if you’re looking refuel the morning after with just the perfect balance of a good traditional brunch in a swanky, chic and private location.

The staff are a delight from start to finish and with a backdrop of the Pokerstars Live Tournament this is the perfect place to people watch.

The Weekend Brunch menu is available from 11:30am – 4pm
with a lunch service commencing at 12pm

…and for a limited time only (every Saturday until Jun 4th)

The Hippodrome Casino present

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NOMI Cold Brew Coffee

So summer is finally here and it’s time to start indulging in a refreshingly cool beverage but we think you should reconsider that Frappucinno guys because Cold Brew Coffee is making a stand and we’re going to tell you all the reasons you should swap your regular iced coffee for a cold brew instead.

What is cold brew I hear you say…?

Unlike many iced coffees which are brewed hot and poured over ice, cold brew is well… brewed cold for more than 16 hours and then filtered. We think that is serious commitment to coffee and whats more, the process of cold brewing ensures a less acidic, naturally sweet coffee no added sugars and no nasties. Take note when you’re looking for a cold coffee which won’t insult you with a sugar rush.

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We recommend NOMI’s range of fantastic Cold Brew Coffee with a range of 3 fantastic bottled brews to try from inspired by founder, Kieran Goodacre, and his discovery of cold brew coffees in Japan.

NOMI Tokyo (Black)

NOMI Tokyo Black – Standard

NOMI Kyoto Iced – with milk

NOMI Osaka Almond

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What’s more if you’re thinking about ditching the coffee machine for a longer term Cold Brew option, NOMI have got it covered. Subscribers to the site can enjoy a box of freshly prepared Cold Brew Coffee Concentrate which can be delivered straight to your office or home.

Our verdict is that NOMI is refreshing, subtle and versatile. Perfect for mixing in with cocktails and if you really do miss the warming comfort of a hot coffee, add hot water and Bob’s your uncle.

NOMI coffee is available by the box via their website www.nomidrinks.com

Individual bottles available in a range of café’s and deli’s across the country.

Notonthehighstreet.com launch first Open Door event

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To celebrate their 10th Anniversary, our favourite online one-stop gift shop are treating us to a very exciting new venture. They are set to take over Spitalfields Market and transform it into a live and interactive shopping experience. Join them for Partner Workshops, demonstrations and food tastings and of course shop, shop, shop ’til you drop some of the UK’s best small creative businesses.

Not only will you be able to meet the people behind some of your favourite products, many of them will be looking for volunteers to make this an all encompassing, interactive experience. We’re sure our highlights will definitely include;

Naked Marshmallow; where the team behind Naked Marshmallow will be giving you the chance to toast your own marshmallows.

and…

Nia Tudor; talented illustrator Nia will be on hand to create some lucky visitors there very own personalised portraits.

As well as a host of other exciting things they have planned, it’s set to be well worth a visit.

Notonthehighstreet.com Open Door;

Friday 12-7pm

Saturday 10-6pm
Sunday 10-5pm

Old Spitalfields Market

Nearest Tube: Liverpool St

Top Tips on Reducing Sore Muscles after Your Workout

Whether you’re a Gym Bunny or a Fitness Newbie, you may have heard the term DOMs floating around the gym a fair few times. Yes, that achy feeling you get the day after a workout when you can’t go down the stairs without assistance or as I like to call it, a Muscle Hangover. As a Personal Trainer, this has become a word engrained into my vocabulary on a daily basis and for numerous reasons. Top of the list is that it is the number one excuse from clients, especially beginners to training who complain this is why they no longer wish to carry on with their workout regime and on the flip-side, others claim to be not working hard enough if they don’t have DOMs. So let’s debunk DOM’s or as it is more widely recognised, ‘Delayed Onset of Muscles Soreness.’

Firstly, DOMs can occur anywhere and to anyone no matter how experienced or beginner you are. Some can’t live with it, some swear by it, in any case, if you have been recently exposed to unfamiliar or intense physical activity, chances are you will experience this soreness. Let us dispel the myth that this is a build up of lactic acid in the muscles, that’s generally not the case and even so, does this really answer your question as to what DOMs are and how to get rid of it? Probably not. So let me start with an explanation which is easier to digest, DOMs appear to be the product of inflammation caused by connective tissue micro trauma, the small tears we make in our muscles when training. This in turn can be productive if you’re trying to build your muscle groups however, extreme soreness can also be counterproductive and hinder your training abilities… in training much like your diet, there is an everything in moderation approach. Despite the fact that we may not be able to get rid of DOMs completely we can certainly help to reduce them and with summer coming up and many a marathon to be run, we popped in for a masterclass with Nelsons® arnicare® arnica Cooling Gel and Top YouTube expert Lucy Wyndham-Read, to provide us some much needed muscle relief tips.

Lucy Wyndham-Read

Lucy Wyndham-Read

Cool down stretches are a must and exercise expert Lucy Wyndham-Read advises us on a few crucial cool down stretches.

IT band stretch – It’s very important to carry out this stretch after exercising as it helps to realign the body and avoid the risk of injury. Stand up straight with one leg crossed over the other and then lean towards the top leg. You will feel a stretch along the side of the other leg, so hold for 30 seconds and then repeat on the opposite leg. Remember to breathe deeply the whole time.

Hip flexor stretch – This stretch is similar to a lunge but requires you to leave your knee on the floor with your opposite foot out in front. Make sure your hips are aligned, pointing straight ahead to avoid any rotation in the pelvis. Press the toes on your back foot into the ground as well as your knee and your front foot to activate the lateral hip stabilisers. Hold for a minute and then repeat on the other side.

Sitting calf stretch – Sit on the floor with one leg straight out in front of you. Place a towel around your foot and gently pull your toes towards you until you feel a stretch in your calf. Hold for 30 seconds and then repeat on the other leg. You can also rub Nelsons arnicare arnica Cooling Gel into your muscle, as it contains grapefruit and menthol which help to cool and revive.

Standing calf stretch – This is a classic stretch for the calf muscle which is ideal for doing after you’ve worked on your legs. Stand facing the wall, just under arms distance away from it. Hold your arms out in front of you and place your palms against the wall. Keep your feet parallel and take one leg back as if about to lunge. Bend your front knee and press through your back heel. Hold for approx 30 seconds and then switch legs.

And if you want to stretch along with Lucy, check out her YouTube channel;

 

As well as stretching, you can also help to reduce DOMS by using soothing creams or gels. We recommend specially formulated Nelsons® arnicare® arnica Cooling Gel. This non greasy formula is ideal for massaging into tired legs after a workout combining the natural benefits of arnica with the refreshing sensation of grapefruit oil and menthol to cool and soothe the skin. We just loved taking the time out to pay our body some much needed stress relief and being allowed to indulge in a little massage after a heavy workout to relieve our tired limbs.

Nelsons® arnicare® arnica Cooling Gel is priced at £5.40 for 30g and is available from Holland & Barrett, Superdrug, Boots and Amazon. Visit Arnicare for more information.

So no more excuses guys. Don’t forget your stretches, arm yourself with Nelsons® arnicare® arnica Cooling Gel and love your workout.

Chef Adam Handling Launches new Tasting Menu; Adam Handling at Caxton

Photo By; 'G & G Goodfellows' & 'Duncan Davis'

   Adam Handling Photo By; ‘G & G Goodfellows’ & ‘Duncan Davis’

 

At only 27, young chef Adam Handling is proof that passion, creativity and skill really does come at any age. With a series of accolades and awards under his belt, Handling’s career is one that some chefs can only dream of. Pursuing his passion of cooking from the age of 10 and eventually finding himself a finalist on Masterchef: The Professionals, Handling now shares with us his imaginative and awe-inspiring creations using themes from his own life in his new menu now launching at restaurant Adam Handling at Caxton. With two tasting menus to choose from, a seven course and an eleven course, I can only scratch the surface when describing the utterly show-stopping dishes which follow each other harmoniously and it’s very clear that Handling has perfected the art of Gastronomy and channeled this with great creativity.

Photo by; 'G & G Goodfellows' & 'Duncan Davis'

Photo by; ‘G & G Goodfellows’ & ‘Duncan Davis’

Each dish is nothing short of an experience, a menu for real foodies, it’s clear that this menu was created by someone who loves food and the food here is clearly derivative of memories, experiences and places. Don’t let the thought of eleven courses send you into food coma dread, everything here is well thought out, balanced and finely tuned.The first few courses are smaller appetizers ‘Pork & lovage’ and ‘Beetroot, beetroot and more beetroot’. Both of them transport you to a garden with beautifully fresh and seasonal flavours which compliment each other in succession, yin and yang at it’s best.

'Beetroot, beetroot and more beetroot'

‘Beetroot, beetroot and more beetroot’

We then start to embark on complete indulgence and sensory overload, ‘Liquid gold’ is every bit as decadent as it sounds, two golden cubes of olive oil butter wrapped in white Chocolate and 24 carat gold which are presented filled with Caviar finished with a truffle on top. Now this was the one I was most hesitant to try, fish, chocolate, truffles and gold? This is certainly a brave and ambitious dish to execute but Handling miraculously balances some of the most distinct and powerful flavours with ease, flooding our tastebuds with a flavour of the ocean and leading us nicely on to our next course.

'Liquid Gold'

‘Liquid Gold’

‘Crab, apple and Sea Herbs’ is presented on a bed or seaweed and immersed in liquid nitrogen, for once, theatrics in this case is most welcome with the liquid nitrogen flooding the table with a delicate perfume of the sea, it’s incredibly welcome to enjoy the taste of the sea whilst flooding your nose with scents of the ocean.

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Key to ‘Mother’

'Mother'

‘Mother’

The theatrics then continues as we are presented with a box which you must open with a little tiny key, in it is our next course; ‘Mother’. The showpiece of the menu, Mother is another dish which demonstrates the skill and fine balancing of quality flavours and ingredients. Slow cooked egg yolk is encased in shavings of apple and combined with celeriac puree, truffle cream and dusted with seaweed powder and truffle crisps. This dish is a delicate dance on the tastebuds and is incredibly satisfying. The texture, taste and temperature get your senses firing on all cylinders. Presented in a bespoke wooden box, this dish really is spectacular in every sense and something which is clearly very special to the chef himself.

Stunning Turbot Dish

Stunning Turbot Dish

‘Beer, beef, chilli, yolk’ is a smaller dish but a welcome interlude presented on a cracker this is probably one of the more relaxed courses but certainly demonstrating just as much skill and flavour. The next dish of ‘Turbot, Limestone and Radish’ was perhaps the more simpler of the dishes in terms of how it is served but definitely the best. This dish needs no introductions, Turbot served on a bed of perfect creamy mash potatoes and radish is a winning combination in my book. ‘Burnt Beef’ really is something to marvel at, and a lesson to anyone who wants to know how to plate a dish in an impressive way.

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The final two desert courses almost seem to merge into one as they were devoured with much pleasure, ‘Nitro Tiramisu’ and ‘Chocolate, caramel and blackcurrant’ are every bit as appetising as they sound and my resounding thought was that I could have eaten it all over again even after the nine previous courses. Every course really does take you on a journey and transports you somewhere. To the sea or a garden or in the case of ‘Mother’, to Heaven itself. The work that has gone into such a thing can only be the brainchild of a culinary genius and the acute balancing of every flavour really is the most remarkable feature.
Not only has Handling nailed every flavour combination which you’re faced with when digging into his well-versed 11 courses but every course is presented with creativity, flair and adventure.

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When it comes to the restaurant itself, the best thing about The Caxton was that it was so easy-going and how un-pretentious it was. The service was second to none and every member of staff was well informed and a pleasure to talk to. It says something about a place when the other diners are all genuinely having a good time and completely relaxed and this is somewhere which has no airs or graces about it. Just the promise of excellent service, sublime food and ultimate satisfaction. If you love food and you love flavour, this is really an experience like no other, full of wonder and inspiring cookery. Something to share with company you enjoy and somewhere to be adventurous this is certainly one of the best value tasting menus in London priced at only £50 for seven courses or £66 for the eleven course (without wines). Bravo Adam Handling, thank you for my amazing dinner, P.S, how do we create Liquid Gold at home?

For further information or for bookings, please visit: Caxton Grill

Secret’s out Heliot Steak House serves up a Feast worthy of Kings

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Voted The Best Steakhouse in London by the customers of Bookatable 2015 we had high expectations for Heliot and boy did they live up to them. Known as West-End’s secret, we wondered why the secret? As the food is outstanding we would want to be on the rooftops shouting about it

Tuna Tartare

Tuna Tartare

Located in London’s Hippodrome Casino, perhaps this wouldn’t be the first place you would think of going for dinner, but trust us on this, the food really does speak for itself. On the subject of Steak, the restaurant serves up to it’s hungry customers USDA Prime Steak. Basically a Steak Lovers fantasy, USDA is meat that has been approved by the US department of Agriculture, and the Prime cut Heliot serve is the superior grade. Nothing but the best here, Head Chef, Ioannis Grammanos, is the master or serving up a decent bit of meat and the reputation is built on his ability to grill a steak to perfection. We must admit when the Steak arrived, I opted for the 7oz Fillet, I was slightly worried that I should have ordered larger, but a little certainly goes a long way here and Grammanos certainly delivers flavour and quality by the steak load.

Flaming USDA Steak

Flaming USDA Steak

With such a varied and well versed menu, we decided to pick the most indulgent options to accompany our Steaks. Think Lobster Tails, Roasted Bone Marrow and the ultimate indulgence, Millionaires Mac n Cheese with Poached Duck Egg and Truffles. Each of the heavenly and luxurious side dishes complimented the steak just as you think it would. The Roasted Bone Marrow was sweet, caramel but meaty with a herb crumb and the Mac and Cheese was unctuous, sumptuous and every bit as fit for a King as it sounds. But don’t take our word for it the only way to know is to get the full experience yourself.

Steak with all the Sides

Steak with all the Sides

Overlooking the bustling Hippodrome Casino, we went on a Sunday night and it was buzzy and alive and a little bit of Vegas in the heart of London, with a wine list which is just about as extensive as the different steaks being served, we paired our steak with a 2008 Malbec because we really were pulling out all the stops for this meal, a sublime and full-bodied choice for any Steak Lover, our tummies and hearts were full. Finishing off with Baked Alaska and Irish Coffee, it really is surprising to think that two skinny ladies could have eaten as much as we did but with such a triumphant menu and did I forget to mention, the best Espresso Martini ever, this will be somewhere i’ll definitely be visiting again for a good feeding. The piéce de la resistance is that the enigmatic restaurant dishes up fine dining at fast food prices. Prices start from just £13 for a rump steak with the priciest item just £29 for the 23oz T Bone. The menu is simple but delicious after all there’s nothing better than your traditional and old favourites cooked to absolute perfection and that’s all you need. No more secrets, book a table and thank me later.

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Heliot Steak House can be enjoyed as a destination in its own right, or as part of an unforgettable 24-hour ‘night out’.

Opening Times; Monday-Friday from 5pm until late

With American Brunch from 12pm until late on weekends.

For Bookings Call;

0207 769 8844

or visit; London_reservations@togrp.com

Keep your eyes peeled for more exciting events coming up at Heliot Steak House including their unique 24hour Roast Beef and Yorkshire pudding fest for St George’s Day. More info on the way…