Start your day the Beastly way! Opening at 7.30 am on weekdays and 8:30 am on weekends, the Beast of Brixton's new cafe offers bacon rolls, savoury hot croissants, freshly baked pastries and moreish Alchemy coffee specially blended for the venue. (But you'll probably travel for the toasties).
Introducing: The Kimcheese
Korean food is happy food, so imagine how happy co-founders Jimmy and Will were on realising that kimchi is a next level toasted sandwich ingredient! Add ham or tuna, or just have it straight up with their house blend of cheddar, mozzarella and Gruyere cheeses. They've taken an ancient, traditional food and slapped it in a toastie to create the ultimate in East meets West lunchables.
Toasties and sarnies don't stop there. There's the Pulled Chicken Pesto Toastie with sun-dried tomatoes, Aubergine & Harissa Houmous vegan friendly sandwich, a Tuna, Crispy Seaweed and Wasabi Mayo sarnie and satisfying classics like the BLT and Ham, Cheese & Spring Onion.
Customers can take their lunches to the next level with Disco Hot Sauce. This scotch bonnet-laden, Panamanian-style hot sauce recipe is blended to the sound of four-to-the-floor disco music locally in Brixton. Small batch Disco Hot Sauce is what Sriracha sauce wakes up and wishes it saw in the mirror. It's your mouth's next best friend, you can have it with your toasties or buy it by the bottle.
Among locals who have enthused about the new opening is popular historian Tom Holland, who tweeted: "Huge excitement in Brixton as Opus, after a long period of transitioning, emerges at last into the light of day as @beastofbrixton..."
With a laid-back atmosphere, playlists comprising an eclectic and discerning mix of tracks and even beer for your dog (seriously), the Beast of Brixton is now as entertaining during the day as its upstairs bar is on Friday and Saturday nights. Not forgetting their famous Sunday Roasts, which draw in a huge crowd every week.
The Beast Of Brixton is a proudly independent neighbourhood cafe, bar and kitchen owned and run by James Duke-Evans and Will Nelson. Founded in 2015, The Beast, as it is affectionately known, has become a favourite among in the know Brixtonians and Claphamites for it's sell-out premium Sunday roast, top floor parties and warm, refreshingly unpretentious welcome. Now with three storeys on Acre Lane, The Beast has garnered a steady stream of 5* reviews. www.thebeastofbrixton.co.uk
Ever since the blue cheese 'Kraftkar' was voted the world's best cheese in the World Cheese Awards 2016, Norway has cemented its position as a cheese destination. When Norwegian producer Ostegården won gold for its 'Fanaost' in the 2018 awards in Bergen, the country grew in popularity as a destination for cheese lovers.
UPNORWAY has curated three trails for cheese loving visitors to follow.
Trøndelag Cheese Trail: Located in central Norway, one of the country's most fertile regions. The trail takes in the food hub of Trondheim; the scenic Inderøy Golden Route and Tingvoll dairy farm, producers of the World Champion Kraftkar cheese.
Oslo Cheese Trail: Norway's capital is known for its green spaces and panoramic fjord views. The trail introduces the Norwegian cheese revolution before heading to country towns Thorjornrud and Granavolden.
Lofoten Cheese Trail: Lofoten is an archipelago known for its dramatic scenery. Visitors meet a family of Dutch origin who make cheese from biodynamic milk and can get hands-on experience in making goat's cheese. Taste cheese with a tang of seaweed and have lunch with the family. At Hattvika, listen to local storytelling while enjoying a festive plate of stockfish, a local speciality and visit the boutique Aaland Farm and dairy where several different types of goat's cheese are made. These award-winning cheeses include a unique brown version.
About Up Norway:
Established in 2016 with a mission of delivering high quality and uniquely Norwegian experiences; the best hosts; local food and drink; a sustainable approach and a seamless journey that opens up new perspectives. Up Norway have sourced partners who share these core values. The company takes pride in offering experiences off the tourist trail and offers access to sites and stories that otherwise would be a challenge to discover. Their love and enthusiasm for Norway shine through the experiences offered. They'put guests in touch with native Norwegians who take pride in serving local cuisine, showing off their culture, from music, art and architecture to winter sports. From Viking ancestry to modern democracy, Up Norway tells the story of what has shaped today's successful, happy society based on trust and equality.
Immersive art deco dining experience Pink Pearl, the theatrical beachfront restaurant at Vietnam's JW Marriott Phu Quoc Emerald Bay, is set to become the stage for a mouthwatering culinary collaboration this month, as Chef de Cuisine Amine Ouameur Lakhdari teams up with two Michelin Star French pâtissiere Ophélie Bares to create a unique 'Two Chefs, Four Hands' dining menu.
Conceived by the resort's Master of Ceremonies designer Bill Bensley, Pink Pearl is inspired by the tale of Madame Pearl Collins, whose extravagant gastronomic soirees at this beachfront art deco mansion became the stuff of Phu Quoc legend. In this dramatic setting, Chefs Lakhdari and Bares will bring together their unique talents to write a new chapter to Pink Pearl's decadent history, tantalising guests with an innovative one-off tasting menu. Celebrating the shared culinary heritage of Vietnam and France, specially created dishes will fuse the finest local and seasonal ingredients with unexpected applications of pastry techniques, and a delicate balancing of sweet, savoury and spice.
Chef Bares formerly trained at Chateau de Chantilly (two Michelin star) and Hotel Plaza Athénée (three Michelin stars) and was also awarded Best Pastry Chef by Le Chef Magazine. Extensively travelled, Chef Bares cites Asian culture as a huge influence, saying “I'm looking forward to discovering the daily life of the island, its inhabitants and habits, as well as the local produce.”
Chef Lakhdari, Chef de Cuisine of the resort's French fine-dining concept Pink Pearl, refreshes his menus every few months to showcase the finest seasonal ingredients using classic French methods. Working together, Chefs Lakhdari and Bares will curate a collaborative fine dining menu of original dishes which fuse the best elements of their respective talents.
I'm Gilly, award winning journalist, travel writer and author of 11 books. My byline appears in national and regional newspapers and magazines. See website gillypickup.co.uk