La rentrée is a French term we've just discovered for that very specific September feeling - the return to education and embarking upon new experiences. It feels unique to this time of year, and that transcends to the hospitality industry too. This month, we start to brace ourselves for the surge of activity in the lead up to Christmas and as such, we're pleased to be welcoming some fantastic additions to the agency (read on for more). We've big news of our own later this month, but for now, enjoy your own personal la rentrée at leisure.
Latest News
A new brasserie-style restaurant for Spitalfields Market, 65a will open the doors to its elegant dining room on 12th September. From Executive Chef Maura Baxter, a classic French menu will celebrate the exceptional quality of its ingredients, with dishes of hand-dived coquilles St Jacques and fillet steak with Café de Paris butter. Choose from an exquisite selection of French rosés and settle into a leisurely lunch. Read more here.
What's on this month
As summer fades, keep the sun in your Sundays with The Counter's new Aegean Sundays menu, a feasting spread of stunning seafood dishes from the Turkish coastal region. From 10th-17th September, Outcrop will host chefs John Chantarasak, Brad Carter, Chantelle Nicholson and Skye Gyngell for its Lost Giants dinner series, with each menu paying homage to an ancient UK tree. At Pastaio, Ixta Belfrage will see out its summer slushy series in style with a Watermelon, Strawberry and Scotch Bonnet Mezcalita on the menu this month. Those looking for more high spirits should head to London's hottest new cocktail bars: Nessa, the late-night spot in Soho with nightly live music and British-centric drinks, and JOIA, where stunning views are matched with elegant, Iberian-style cocktails.
The Auld Reekie Report
Tonic now working with Twelve Triangles
We’re delighted to introduce Edinburgh bakery pioneers Twelve Triangles to the Tonic family. Founded in 2015 by Emily Cuddeford and Rachel Morgan, Twelve Triangles' eight bakeries specialise in slow fermented sourdough and pastries, such as banana jam and peanut buns and 'everything spiced' plaits. Watch this space for news to come.
Dish Spotlight: Tongue
Salted beef cheek and tongue at The Ninth
In Jun Tanaka's Michelin-starred take on the trending cut, tongue at The Ninth is served with cheek (not in), alongside sourdough, pickled radishes and dulse.
'Head cheese' salad at The Counter
Curious by name and nature, Turkish chef Kemal Demirasal's salad of tongue and brain meat at The Counter is a rewarding order for the brave.
