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Hot Dinners has been inspiring us with their restaurant trends, reviews and website for years so we were obviously excited to attend Tuesday nights Elements 2016, hosted at Selfridges Forest Restaurant. We spent the night surrounded by fellow foodies, critics and journalists, all eager to learn about the people, trends, restaurants and drinks that will be rocking our world this year.

The Forest room was beautifully cosy, lit only by overhead fairy lights and lamps. We made our way out onto the rooftop, to talk to Ian Griffiths from Mr Lyan and to try his Carta Switchel – a grapefruit and rum based cocktail that we could happily sip all the way to summer.

Heading back to the main event we were greeted by Catherine, Founder of Hot Dinners who announced the food was ready to be served. The line up was spectacular, with Adam Rawson (Young British Foodie of the Year 2015), Som Saa, Carl Clarke of Chinese Restaurant Syndrome and Leandro Carriera with Mark Parr of the London Log Company.

There was an eager rush to the food, where our first stop was Som Saa to try their citrus cured brill with Som Saa and Kaffir lime on betel leaf where we got a powerful punch of chilli and a cooling tang of lemon and mint.

Selfridges Forest restaurant was also serving food, a beautiful venison, blackberry and dark chocolate cracker bread and a smooth mustard pannacotta with mild mushroom. Both were stunning.

Stepping back from the food we paid a visit to Sommelier Jan Konetzki from Restaurant Gordon Ramsey, who had selected two wines grown on the mountainous slopes, islands and volcanoes of Madeira.

We paid a visit to Mark Parr and Leandro Carreira who were serving a cured mackerel with fresh kombu and smoked kings cabbage alongside Adam Rawson’s charred Scottish scallop, Jerusalem artichoke and foraged leaves.

By the time we got to Carl Clarke of The Chinese Restaurant Syndrome, he has ran out of Tiki pig, but we consoled ourselves with Sarah Barber’s array of mini desserts. A choice of Mini jaffa cakes, Oreo peppermint macarons, yuzu yoghurt brulee tartlets and raspberry lychee rose spheres. All of which, I would happily eat again. Sarah Barber is one to watch and we cant wait for her new solo venture to launch.

Our favourite dish? Its a tie between the Venison from Forest and the Citrus Brill from Som Saa.

Thank you Hot Dinners for a lovely evening. We’re looking forward to the next one..

Things we learnt from the chefs:

SOM SAA: Cured fish is going to be one of the most popular dishes to be served in restaurants this year.
ADAM ROWSON: Persian cuisine is going to continue to grow across the city.
CARL CLARKE: Chinese food will get a gourmet facelift.

Ruth | Marketing

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