Author: Joao da Silva

F&B Manager

The spooky season that precedes the Christmas madness is almost upon us, brought in by the October chill and darker evenings, yes, you guessed it – it’s Halloween! – and One Great George Street is getting ready to mark the occasion with some ghoulish goulash and mischief of our own. Chef Wilkie will be adding a few ghastly and gruesome touches to the weekly Café Bar menu and we’re bringing the decorators in for some fiendish and frightening dashes to make the place ‘de rigueur’ for the occasion. Stay tuned for more menu details as we approach the date and the excitement creeps in.

As tradition dictates, Chef Wilkie will once again grace us – or scare us, depending on your point of view – with another one of his pumpkin carved masterpieces which will go on display in the Café Bar.  Do come and join us for a spot of lunch or get into the ‘spirit’ of things with an after work drink.

Christmas at One Great George Street

Long summer evenings, bright mornings, being woken by the dawn chorus and the prospect of a barbecue later in the day all mean that we are right at the best part of the best of all seasons – Summer! We wouldn’t blame you for not considering the cold dark nights, wet and windy weather, ice and snow that seem so far away. And that Christmas shopping list can certainly wait a few more months. Frankly, we don’t think that you should think about it too much except for… booking your Christmas party at One Great George Street, of course!

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On the day Dom Perignon shouted to his fellow Benedictine monks in the Abbey of Hautvillers “Come quick brothers, I am tasting the stars!” little did he know that he had just changed the wine world forever. Dom Perignon was the legendary monk in the Champagne region who first experimented with blending different grape varieties in the 17th century to obtain a rounder, more complex and interesting wine by drawing from the best characteristics of each varietal. Because of the colder winters in Champagne, wine had to be bottled before it had reached peak fermentation which would be re-awakened upon the arrival of spring, due to the residual yeasts within the bottles, as temperatures rose. The result – bubbles! And lots of them…

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