As grateful as I am for the lengthier weekend we’re set to enjoy (thank you Ma’am), this newsletter we look beyond the Platinum Jubilee. Instead, I wanted to take this opportunity to celebrate some of our most progressive and pioneering clients. We are in awe of Honest Burgers’ recent move to serve regeneratively farmed beef – astonishingly bold and inspirational. You can learn more on Honest Farming's dedicated website here.
So too, I am perpetually impressed with Native’s low-waste, hyper-seasonal approach and foraging prowess! And one of our newest openings, Acme Fire Cult x 40FT Brewery, proudly cooking over live-fire, but a largely vegan menu cooked with by-products from the brewery. Refreshing, inspiring, and importantly, delicious. Here’s to you guys for showing us ways we can dine out more thoughtfully, all while keeping us well fed in the process - read more below.
I am also proud to announce the launch of our Edinburgh office. Run by my long-standing colleague Georgina, and with the support of the entire team here in London, we look forward to representing the brightest and the best north of the border too. Cheers!
Eco Eats: Restaurants putting sustainability top of the menu
It certainly isn't easy being green, but making more sustainable choices should be on the minds of every business. Making meaningful changes in the hospitality world takes compromise, creativity, research, and a lot of hard work – but it can also be hugely rewarding for both restaurant teams and their diners.
We're proud to work with a number of restaurants that are not only making sustainable choices, but leading the pack and inspiring others to do the same.
Honest Burgers
Last month, Honest Burgers announced Honest Farming, a pioneering new initiative that will make it the first UK restaurant group to move towards exclusively using regeneratively farmed, British beef. Working directly with farmers to transform its supply chain and meaningfully reduce carbon footprint, all locations will serve the beef by 2024, with it currently on the menu at six Honest Burgers restaurants. Read more here.
Native at Browns
Ivan Tisdall-Downes and Imogen Davis have been championing sustainable eating since Native's early days serving wood pigeon kebabs from a street food stall. Now, the duo are promoting British wild produce, foraged ingredients and regenerative eating at their Mayfair restaurant. Local and low-waste is key: 'wasting snacks' include fish trim toast, and cherry blossom vinegar is made from petals collected in the restaurant's courtyard.
Acme Fire Cult x 40FT Brewery
At this new live-fire restaurant from chefs Andrew Clarke and Daniel Watkins, waste reduction maketh the menu. Collaborating with 40FT Brewery and its owner Steve Ryan, veg-focused food is boosted with by-products from the brewing process that would otherwise have gone to waste. Beetroots are cooked in the ‘first runnings’ of 40FT Brewery Sunset Hazy IPA, while Acme ‘Marmite’ is made from leftover beer yeast. Read more here.
Latest News
Tonic Communications launches its Edinburgh office
We have some very exciting news to share – we are open for business in Edinburgh! We now offer permanent PR representation in the city from Georgina and we look forward to helping raise the profile of the city’s best chefs, restaurants, hotels and bars. If that’s you get in touch!
Koya launches chef udon series Koya & Ko. with Florence Knight, Max Rocha and more
On June 24, beloved udon noodle connoisseur Koya will launch Koya & Ko., its first ever collaboration series featuring limited-edition udon creations from chef friends Max Rocha (Cafe Cecilia), Florence Knight (Sessions Arts Club), Benjamin Chapman (Kiln, Smoking Goat) and more. The chefs will put their twist on Koya’s signature udon and dashi, with the dishes exclusively available as rotating specials at Hackney restaurant Koya Ko, each for a limited two-week period. Read more here.
Dai Chi introduces new 'Dai Chi Dash' bento lunch menu
Dai Chi, the Soho kushikatsu restaurant from the team behind Dalston's Angelina, has launched its 'Dai Chi Dash' menu, inspired by Japanese bento lunch boxes. Consisting of miniature dishes served in a stylish lacquered box, each bento includes sashimi, rice and grilled protein, house tsukemono (pickles), yuzu cakes, and three of Dai Chi's signature skewers, with options including scamorza cheese with moromi and chicken renkon with 'nduja. Book your table here.
Oklava to host Kebab Flight Night and star-studded chef collaboration series
Selin Kiazim's celebrated restaurant Oklava will host Kebab Flight Night on June 7, a celebration of one of the world's most best-loved culinary traditions, with guest turns from top London chefs. Dishes from the coals will include creations by Shuko Oda (Koya), Anna Hansen (formerly The Modern Pantry), John Chantarasak (AngloThai), Philip Juma (Juma Kitchen), as well as from the Oklava team. The kebabs will return as rotating specials on Oklava's menu throughout summer, with a new dish each fortnight. Book your ticket here.
Dish spotlight: Asparagus with Parmesan
Asparagus Parmesan at Cocotte
A perfect spring accompaniment to Cocotte's succulent rotisserie chicken, asparagus here is served with a parmesan cream, and sprinkled with punchy pink peppercorns.
Asparagus Cacio e Pepe at Luca
Taking 'contorni' to the next level, this dish at Luca coats asparagus in a delicate cacio e pepe sauce, and serves it with courgettes, grilled lemon and parmesan crisps.
Psst... next month's Tonic Grapevine will include news of new clients bursting with Mediterranean flavour, and plenty of summer fun from an Italian favourite. See you guys in July x
