Southwark Quarter by Paloma Lacy

Southwark Quarter is well and truly in the festive swing.

Audrey’s has launched a three-course menu that’s set tongues wagging.

Start with a cocktail before tucking into Scotch egg with spiced plum ketchup, or beetroot cured salmon with horseradish cream.

For the main course, choose from hearty roast Norfolk turkey with all the trimmings, indulgent beef Wellington with winter greens and a red wine jus, fish pie with a puff pastry crust, or wild mushroom tart with rocket and a sherry vinaigrette.

And for dessert, treat yourself to one of Audrey’s indulgent desserts, such as their decadent Chocolate Nemesis.

Nearby Mediterranean restaurant, In Horto has three courses, all from its wood-fired oven.

Baked Tunworth, turkey crown or baked cauliflower and boozy tiramisu for pudding.

Southwark Quarter is also playing host to a number of pop-ups – Beavertown Advent Space Rocket – with fun and games in the form of a Christmas jumper giveaway and carol karaoke.

Ciroc Vodka is hosting a special Shuffle Club pop-up at Carrubo.

With special courts available through December, book in to play with friends, family or colleagues while enjoying Carrubo’s delicious range of Ciroc cocktails in the Apres Clubhouse.

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What every foodie is looking for this Christmas is something delicious in their stocking.

Here are some products that will hit the spot:

* Ouse Valley Onion Marmalade is perfect for pairing with a cheese board.

* Marcona Almonds – this sweet, buttery variety of Spanish almonds is considered a great delicacy. These have been blanched, fired and sprinkled with sea salt, ready to provide sustenance.

All products cost under £10 and are available at: www.finefoodspecialist.co.uk

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Bistro Freddie is the new 45-cover Shoreditch restaurant offering seasonal British produce, alongside a healthy portion of old school London hospitality.

The layout includes 33 seats for banquette and table dining, a further 12 at the kitchen counter, plus outdoor dining spaces during summer months.

Bistro Freddie retains the same ethos as sister restaurants Crispin and Bar Crispin, focusing on small and predominantly independent producers and growers, while the restaurant’s aesthetic is more classic and old school London dining than its siblings.

Chef Anna Sogaard joins from Crispin Group restaurant, Erst in Manchester.

What’s on the menu? Pork crackling and pickled walnut ketchup, egg mayonnaise, anchovy and fried capers and grilled mushroom parfait, watercress salad and fried bread.

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Rudy’s Pizza Napoletana has opened a second restaurant in Shoreditch High Street.

Set across two floors, there’s plenty of space to bring authentic pizza, using ingredients from the homeland.

Rudy’s dough is made fresh daily by their in-house pizzaioli, using Caputo ‘00’ flour which takes over 24 hours to make, before being topped with the highest-quality ingredients from Naples.

This includes San Marzano tomatoes grown on fields at the foot of Mount Vesuvius, and traditional Fior di Latte mozzarella.

Staying true to Naples tradition, pizzas are cooked to order, for just 60 seconds – to create a soft and light pizza with an airy and raised edge.

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The Black Farmer has opened a farm shop in Brixton Village, blending urban accessibility with rural charm.

The store offers high-quality produce, ready-to-eat meals, food on-the-go, gifts, and a café bar.

Founded by Wilfred Emmanuel-Jones, the brand is known for its high quality product range.

The store stocks The Black Farmer range as well as other comparable brands, both established and up and coming.

 

Picture: Bistro Freddie Picture: Sam Harris