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Benihana 50th Anniversary Wagyu Beef Menu

Wagyu Beef

Benihana opened their first restaurant 50 years ago and to commemorate the occasion by offering a promotional menu that celebrates both the lifting of the import ban on Japanese Wagyu and Benihana’s unique heritage.

The 50th Anniversary Wagyu menu begins with the traditional starters of Onion Soup and Salad followed by Sushi, Tempura and the classic Prawn Appetiser, Courgettes, Onion Volcano and Hibachi Rice.

Diners are then served Wagyu known around the word for its sweet aroma and rich flavour. The Benihana style of cooking suits Wagyu beef very well as the marbling benefits from swift cooking at a high heat and the sweet fragrance given off when cooking (due to increased amino acids) can be appreciated by the diners seated around a Teppan.

The Wagyu can be compared with a dish of the Scottish Fillet or, at the diners preference, the Black Cod with Miso.

This ten-course meal is finished with an ice-cream dessert.

The price of the Benihana 50th Anniversary Wagyu menu is only £50 per person for a limited time to allow diners to experience Wagyu at an affordable price – before returning to the rrp of around £100 for the Wagyu alone.

For press enquiries please contact us

Wagyu Beef Menu

Victor’s Drinks – Redefining The Home Brew

Victor's Drinks

As Seen On Dragon’s Den

Victor’s Drinks is a range of easy to make cider and ale kits that redefine the way people view the current homebrew market. The product has been developed to be as simple as possible taking home brewing away from the confines of the devoted hobbyist.

The idea for Victor’s Drinks started at the University of Manchester when co-founder Alex would make his own cider to cater for their parties. Everyone loved the cider and they were always interested to hear how it was made but didn’t want to do it themselves because of the high start-up costs, variable results and large storage requirements afterwards. Alex and fellow co-founder Ralph saw a gap in the market and over the next 5 years developed a make-it-yourself drinks kit to solve all these problems. That solution is Victor’s Drinks.

How is it made? Pour in 18 pints of warm water, add a sachet of yeast and after 10 days the drink is ready to consume and can be poured straight from the box into a glass.

After launching in October 2013 with an apple cider they have now expanded the range to include elderflower cider, mixed berry cider, pale ale and dark ale. The 20 pint version retails at £24.99 and they will also be launching a 10 pint version shortly.

Victor’s Drinks make the perfect gift, is a fun and easy way to make your own drink and – true it’s origins – is great for parties.

Victor’s Drinks is a range of easy to make cider and ale kits that redefine the way people view the current homebrew market. The product has been developed to be as simple as possible taking home brewing away from the confines of the devoted hobbyist.

The idea for Victor’s Drinks started at the University of Manchester when co-founder Alex would make his own cider to cater for their parties. Everyone loved the cider and they were always interested to hear how it was made but didn’t want to do it themselves because of the high start-up costs, variable results and large storage requirements afterwards. Alex and fellow co-founder Ralph saw a gap in the market and over the next 5 years developed a make-it-yourself drinks kit to solve all these problems. That solution is Victor’s Drinks.

How is it made? Pour in 18 pints of warm water, add a sachet of yeast and after 10 days the drink is ready to consume and can be poured straight from the box into a glass.

After launching in October 2013 with an apple cider they have now expanded the range to include elderflower cider, mixed berry cider, pale ale and dark ale. The 20 pint version retails at £24.99 and they will also be launching a 10 pint version shortly.

Victor’s Drinks make the perfect gift, is a fun and easy way to make your own drink and – true it’s origins – is great for parties.

For all press enquiries and images please contact us

Company Links

http://www.victorsdrinks.com

https://www.facebook.com/VictorsDrinks

https://twitter.com/VictorsDrinks

Purchase Links

http://www.firebox.com/product/6656/Victors-Drinks-Beer-Making-Kits

http://www.firebox.com/product/6255/Victors-Drinks-Cider-Making-Kit

History

Alex Dixon (28) and Ralph Broadbent (27) met at University and hosted many parties during their years studying. Their parties grew and so did the requirement for alcohol. Alex experimented with home brewing, to the delight of his friends who always loved it, although for Alex there was a lot of time, effort and money required to get there. In the following three years Ralph and Alex spent time coming up with a way of changing the way people viewed home brewing and in October 2013 launched the first batch of apple cider drinks kits which is an extremely simple way to make your own alcohol while also having a fantastic taste. Alongside Victor’s Drinks Ralph and Alex put on a number of music festivals across the UK including the award winning 15,000 strong Y-Not Festival in Derbyshire.

Why Victor’s Drinks?

The name Victor’s Drinks is derived from the word “Victory”, and is based around the personal accomplishment gained from creating your own drink. The box is designed like a trophy and #TasteVictory is used across their social media channels.

How Does It Work?

The product is based on bag in box technology, and comes ready filled with a specially formulated syrup which gives the drink its flavour. In order to create the drink the customer just removes the cap (which also acts as a valve), removes the plastic seal (which keeps the syrup fresh), adds the supplied sachet of yeast and fills with 18 pints of warm water before leaving at room temperature for 10 days, following which, the drink can be poured directly into a glass. Inside the box the sugar in the syrup and the yeast combine to create the alcohol. Once the drink is ready it can be drunk within 3 weeks.

The Product

The box should ideally be kept somewhere at room temperature and not moved for 10 days. You can keep the cider for up to 3 weeks and the longer you leave it the dryer the taste becomes. The ales are also ready after 10 days. The box features a push tap for easy pouring.

Locations

Victor’s Drinks is based in London Fields, close to Alex and Ralph’s current London home in Angel.
Alex was born in Poole and lived with his family in Wareham until moving to Manchester University at the age of 18.
Ralph is from Biggin near Ashbourne and like Alex moved to Manchester after his A-levels.

Dragon’s Den

Victor’s Drinks received an offer of investment as seen on August 3rd episode. After initial worries all but one of the Dragon’s opted “out” and they rejected a sole “offer” from Duncan Bannatyne however Alex and Ralph returned with a counter-offer and a deal was agreed for £40,000 for 25% share, which if after 3 years all profit targets are hit, will reduce to 15%. Following the programme (filmed in April) Ralph and Alex have been working hard on the brand are are excited about re-launching in the coming months.
Watch the episode here: http://www.bbc.co.uk/programmes/b04d4nbc

Stockists

Victor’s Drinks is available on their own website as well as at Firebox, Menkind, Fenwicks, QD Stores, Hawkins Bazaar and a variety of independent gift shops and garden centres with a rrp of £24.99

Ingredients

Apple Cider: apple juice concentrate, water, natural flavouring , apple, malt extract. Contains gluten.
Mixed Berry Cider: apple juice concentrate, sugar, elderberry juice concentrate, strawberry juice concentrate, raspberry juice concentrate, natural flavouring, wild berry, apple, pomegranate, strawberry, malic acid. Gluten-free.
Elderflower Cider: apple juice concentrate, water, elderflower extract, citric acid. Gluten-free.
Ales: hopped barley, malt extract (barley, malted barley, water, iso-hop concentrate). Contains gluten.
Alcohol content.

For all varieties approx 4.5% after 10 days (varies depending on conditions)

Victor’s Drinks always advise drinking in moderation.

The Keiko Menu

Keiko Menu Header

Benihana are delighted to announce the launch of The Keiko Menu, designed in honour of the CEO Keiko Ono Aoki who has taken over the Benihana empire since founder Hiroaki “Rocky” Aoki sadly passed away in 2008.

Keiko is a constant support for the global chain of restaurants and this is celebrated in her 9 course menu detailed below.

This menu is for ladies only and costs £30 per person for 9-courses, a plum-wine cocktail, a glass of wine and 25% off Champagne and sparkling wine.

Benihana offers group seating around the Teppan, central locations in Piccadilly and King’s Road and a menu designed and presented with ladies in mind priced at exceptional value. This promotion is ideal for ladies-only gatherings especially as an antidote to the forthcoming World Cup.

This offer is available at both lunch and dinner times and launches today until the end of August.

The Keiko Menu – 9-courses for £30 per person
1. Onion Soup
2. Benihana salad with homemade ginger dressing
3. Starter plate (rock n roll sushi, tofu with ikura, edamame & avocado) (pictured)
4. Vegetable Tempura
5. Prawn & vegetable appetisers
6. Hibachi Salmon
7. Chicken crêpe with hoi sin sauce
8. Hibachi Steak with mushroom – served with Hibachi Rice
9. Cheesecake dumpling
Plus: Plum wine cocktail and a glass of House wine (choice of red / white / rosé)

Availability:
Mon-Fri / 12-3pm & 5.30-10.30pm / Ladies only

About Benihana:
My Kitchen Is Your Table:
Benihana provides a private chef to every table who creates the meal in front of the diners on the 360 degrees Teppan grill. The meals are served in several courses

Address:
Benihana Chelsea, 77 King’s Road, SW3 4NX
Telephone: 020 7376 7799
Covers: 140

Benihana Piccadilly, 37 Sackville Street, W1S 3EH
Telephone: 020 7494 2525
Covers: 160

Opening Times:
Monday to Saturday for lunch service (12-3pm) and dinner service (5.30-10.30pm)
Sundays and Bank Holidays (12-3pm & 5pm – 10pm)

Links:
www.facebook.co.uk/BenihanaUK
www.twitter.com/BenihanaUK
www.instagram.com/benihanauk
www.benihana.co.uk

An Audience with Mo

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Fourteen Ten are proud to support An Audience With Mo, hosted by Steve Cram.

This sport-themed black-tie evening is raising funds for two exceptional charities; The Mo Farah Foundation and COCO, Steve Cram’s children’s charity. Both work predominantly overseas providing a support so vitally needed in remote and struggling regions of Africa.

Both Mo and Steve will be sharing stories and insights such as what did it really mean when Mo took Cram’s 28 year old 1500m UK record. They will be joined by a host of sporting legends, live musical entertainment and some few famous faces in the audience.

April 15th
The Royal Garden Hotel, Kensington, London
Buy tickets here for the 3-course dinner and Champagne reception.

Recommended Site: From Britain With Love

Artwork

At Fourteen Ten we particularly enjoy collaborating with online media that demonstrates the same ethics and messages as our clients.

Once we find these pairings we do our very best to propose a solution that works at it’s very best for both client and site. How can we share markets? How can we drive Social Media? What can we give back to make the partnership beneficial for all parties? Can we perpetuate a long-term relationship? Our approach is all about building relationships, after all this is what social stands for.

One site we enjoy working with is From Britain With Love “the home of beautiful British living”. This site is an online shop, directory and magazine celebrating all things beautiful and British made. Visitors can browse the shop for British made gifts and essentials, search the directory for great British producers, and read the online magazine for ideas and inspiration. This pretty site also practises what it preaches with a beautiful design that is enjoyable to read and also easy to navigate. It also demonstrates order, organisation, attention to detail and desirability – all key factors that have to be taken in when considering brand association.

We love this limited-edition silk screen print by Ashley Amery that would make an ideal Mother’s Day gift, no matter what the age of the recipient’s “babies”. Order asap for delivery before Mother’s Day.

Follow FBWL
Twitter
Facebook
Pinterest

The Twitter Dream

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When you create campaigns for clients there is always the underlying desire for it to be the best campaign EVER, with the most results EVER and the biggest reach EVER.

Fourteen Ten always strive for these results and in the past we have achieved:
*FIRST consultancy GLOBALLY to create a contest mechanic on VINE (more about that via Lonely Brand and Mashable)
*FIRST consultancy IN THE UK to create a FOURSQUARE based campaign for an alcohol brand
*Also, the FIRST consultancy IN THE UK to launch a TWITTER treasure hunt campaign

But what we haven’t done is broken a new Guinness World Record.

On 15 November, Pocky confirmed it had broken a new Guinness World Record. 3,710,044 were enough Twitter mentions to send Pocky into the history book making this campaign the most successful Twitter campaign ever. Now that is something we’d like to add our roll-call.

Pulsar measured the spread of the campaign (watch the incredible time-lapse here) and kindly analysed the secrets behind the campaign’s success. The results are specific to the make-up for Pocky’s outstanding efforts to break the world record however they contain some useful insight into virility and key components, plus of course the magical luck, timing and reception that can swing any campaign from bin to win. We’ve seen many times that outlining goals and rewards really push campaigns and this is brilliant example of inspiring the online community to drive it forward for you.

Congratulations to the SM and digital marketing team at Pocky.

Growing Google Plus

Competition

Google’s goal is to provide companies with powerful and easy tools so that potential customers can find them when they search online. Sounds simple, but as a digital marketing consultancy we need to show our clients exactly how this can be done, and then do it, successfully.

“Within search results, information tied to verified online profiles will be ranked higher than content without such verification, which will result in most users naturally clicking on the top (verified) results. The true cost of remaining anonymous, then, might be irrelevance” says Eric Schmidt, Google’s Executive Chairman and former CEO.

Irrelevance sounds the death knoll for any brand so we have recently increased our focus on Google visibility for our client The Cavendish London hotel.

Amongst various methods we have recently launched a promotion mechanic to draw attention to the existence of the hotel’s Google+ profile. Abiding by Google’s regulations we have incorporated the +1 and Follow buttons within the design to encourage participation however opting-in is not necessary to enter the promotion. The hotel has an outstanding online community of over 10k as well as their in-house newsletter database from which we can pool already interested traffic. With their exceptionally high return and retention rate we expected a enthusiastic response.

Following the creation, coding, design and launch of the competition on February 17th we received over 5k entries (50% of total online community figure) and an increase of 209 Followers and 95 +1s. We also received 133 Facebook Likes and 43 Facebook messages on the announcement post on the hotel’s Facebook Page Wall.

We shall be employing varying techniques to monitor success rate for acquiring entries and also observing the proportion of those opting-in to follow and like The Cavendish London’s Google Plus page.

Of course the promotion would not be a success without the support of the hotel who have put together an extremely desirable and accessible prize package to give back brilliant value for what has already proved to be a highly successful tool in growing the Google Plus page, the hotel’s online visibility and, of course, relevance.

Enter here.

Petrichor Restaurant Awarded Second AA Rosette

Petrichor

Petrichor restaurant in The Cavendish London hotel, has been awarded a second AA Rosette.

The restaurant has also recently launched their autumn menu, including dishes such as Celeriac and Apple Soup with Braised Ham Hock, Truffle Oil and Quail’s Egg (starter) and Suffolk Chicken Roulade with Braised Baby Gem, King Oyster Mushroom, Chorizo and Truffle Hollandaise (main, as pictured). This menu is available until early December.

The Cavendish London is situated on Jermyn Street and Petrichor is proud to serve dishes fitting of its location, reflecting the modern yet quintessentially British surroundings.

Quotes
Nitin Padwal, Head Chef, Petrichor
“We are delighted to achieve our second Rosette having retained our one Rosette award for the last 4 years. We set the goal to get our second Rosette because myself and the team have always wanted to take our food quality and presentation to a higher level. We are proud to receive this award that confirms we have achieved this goal. It has been a great journey and everyone has enjoyed being part of it.”

About the AA Rosette
The long-established Rosette scheme recognises successful cooking at different levels across the UK. Success in achieving Rosettes is based on one or more visits by an AA inspector to a hotel or restaurant and are solely awarded by AA Hotel and Restaurant Inspectors.  The AA Restaurant Guide define the award of Two Rosettes to: “Excellent restaurants that aim for and achieve higher standards and better consistency. A greater precision is apparent in the cooking, and there will be obvious attention to the selection of quality ingredients.”

About Petrichor
Petrichor is situated on the first floor of the hotel overlooking the exclusive boutiques and galleries of Jermyn Street, St James’s and Piccadilly. The restaurant is so named after the scent of rain on earth after a dry spell arising from the yellow organic oil that yields the petrichor (scent). The restaurant serves a British breakfast daily, a la carte and set lunch service Monday-Friday and pre-theatre and a la carte dinner every day. Head Chef Nitin Padwal and his team create bi-monthly changing menus using the best seasonal and regional produce. All recipes and dishes are entirely ‘homemade’ and are prepared with creative flair and passion.

Lunch Menu:
Two courses £20.50 or three courses £24.50 includes a glass of house wine, beer or soft drink
Available Monday to Friday from 12.00pm-2.30pm

Pre-Theatre:
Two courses and for £20.50 or three courses, including dessert for £24.50.
Available 5:30pm – 9:00pm Monday to Thursday and 5:00pm – 9.00pm Friday and Saturday
Complimentary high-speed Wi-Fi is available for diners.

About The Cavendish London
Accommodation at The Cavendish London combines 4 star luxury with some of the best views in London from the 14 floor hotel. All 230 luxury guest rooms, ranging from Classic Rooms to Suites boast elegant furnishings, subtle lighting and clean, uncluttered design complemented with bathrooms furnished by Villeroy and Boch. The central location on Jermyn Street is within walking distance of many of London’s tourist sights such as Fortnum and Mason, The Royal Academy, Hyde Park, Regent Street, Trafalgar Square, Buckingham Palace, London Eye and many theatres.Inside the hotel you will find The Rosa Lewis Bar on ground level, The Lounge and restaurant Petrichor are located on the first floor. The Lounge is a popular venue for Afternoon Tea while Petrichor serves breakfast, lunch, pre-theatre and à la carte meals.

Website:
http://www.thecavendishlondon.com/

Social:
http://plus.google.com/+CavendishLondon
http://www.facebook.com/CavendishLondon
http://www.twitter.com/Cavendish_Hotel
http://www.pinterest.com/CavendishLondon
http://instagram.com/cavendishlondon

NOLA Bar Awarded Seal of the Sazerac

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Huge congratulations to NOLA who have been awarded the prestigious ‘Seal of the Sazerac’ from the New Orleans Culinary Preservation Society.

NOLA will be the first bar outside of North America to receive the award for serving the cocktail at an incredible standard and promoting the Sazerac and culture of New Orleans.

“For us this is an unbelievable achievement. When we put the cocktail program together it was important to us that we honour the rich history of cocktails from the city of New Orleans, so for the NOCCPS to recognise us as the first bar outside of North America to receive this honour is something that our whole team are very proud of” says Dan Priseman, Founding Partner of NOLA.

As Duke’s Bar is known for their Martinis we look forward to welcoming guests to NOLA to try the Sazerac, officially the most authentic and perfect example to be found outside North America.

So what makes the perfect Sazerac? Michelle Dunnick from Tales of the Cocktail has the answer:
“The perfect Sazerac contains all of the major elements (spirit, bitters, sweetness, anise) but is well-balanced, includes a lemon garnish, uses a chilled glass that’s been rinsed first with an anise-flavored liquor (herb saint or absinthe) and contains Peychaud’s bitters and rye whiskey. The no-nos? Serving the drink in a martini glass, using a lemon wedge garnish, shaking the cocktail or serving it on the rocks”.

Now you can find out what the perfect Sazerac tastes like, see you at NOLA!

NOLA
66-68 Rivington Street
EC2A 3AY
Tuesday, Wednesday and Thursday: 6pm until midnight
Friday & Saturday: 6pm until 3am (Members only after midnight)

Bookings: savemeaspace@nola-london.com
Website: http://nola-london.com
Twitter: @NOLAbar

The Cavendish London Cocktail Festival

The Cavendish London Cocktail Festival takes place from August 15th to September 15th during which guests are invited to enjoy cocktails and win prizes.

The festival is being held to celebrate the opening of The Rosa Lewis Bar named after the legendary “Duchess of Jermyn Street” who owned the hotel for 50 years from 1902.

During the month-long festival guests and members of the public are invited to the hotel to enjoy half-price Mondays and win prizes by tweeting #cocktailwednesday, Checking-In on Facebook or Foursquare and submitting Instagrams and Vines.

Flyer

Rosa Lewis
The Rosa Lewis Bar is named after Rosa Lewis, a British chef and owner of The Cavendish Hotel in London from 1902 to 1952. Known as the “Queen of Cooks” her culinary skills were highly prized by Edward VII with whom she was rumoured to have had an affair in the 1890s. She was also called “The Duchess of Jermyn Street.” Rosa Lewis was a strong woman and a infamous character amongst society and many tales are told of her flamboyance. One of her employers was Lady Randolph Churchill. One day, Rosa chased Lady Churchill’s then ten-year-old, red-haired son Winston out of her kitchen, shouting “Hop it, copper knob!”

Offers
Mondays – all cocktails are half price
Check-in on Facebook and Foursquare for a complimentary cocktail

Prizes
Complimentary cocktails for 5 followers (and guest) selected from all twitter entries that include #cocktailwednesday
The best #cocktailvine and instagram taken at the hotel will win prizes of overnight stays, Champagne dinners and afternoon teas.

Entry
Three prizes for best #cocktailvine submitted via Twitter
Three prizes for best Instagram submitted via instagram, Twitter or Facebook
5 weekly prizes for #cocktailwednesday entries

Prizes
1st Prize: Overnight stay for two with breakfast in a Suite with Champagne Dinner and welcome cocktails
2nd Prize: Dinner for 2 and welcome cocktails
3rd Prize: Afternoon Tea for two and welcome cocktails

Hotel address
www.thecavendishlondon.com
81 Jermyn Street, SW1Y 6JF
020 7930 2111
Nearest tube: Piccadilly & Green Park

The Rosa Lewis Bar Opening Hours
4pm to 12.30am daily and until 2am on Friday and Saturday

Hotel SM details
www.facebook.com/cavendishlondon
www.twitter.com/cavendish_hotel
https://plus.google.com/+cavendishlondon
www.pinterest.com/cavendishlondon
www.instagram.com/cavendishlondon