Food for thought | Trends | Page 90

Food aside (we’ll come on to that), The Pearson Room has some good credentials. Firstly it’s located in Canary Wharf – captive audience, tick. Secondly it’s designed by the people behind Bubbledogs and Le Gavroche’s bar – style, tick. Now for the food, after all, that’s what you go there for!

Head Chef is Vagner Matos (previously at The Swan, Shoreditch and Cecconi’s) who creates a menu focusing on sharing platters with dishes such as fish tacos with chipotle aioli, queenies and a buttermilk fried chicken burger all featuring. There's a Pearson Burger too, which offers tobacco onions, pulled pork or wild boar bacon as optional extras.  Gourmet twists on everyday dishes such as lobster mac'n cheese, steaks, pies and a meat board also put in an appearance...

As of Tuesday 30th April, today, Pizza Express are joining the numerous other Italian chain restaurants in serving gluten free options. Most of their pizza's on the classic menu can now be made using their gluten free classic pizza bases which has been certified by Ceoliac UK as 'No Gluten Containing Ingredients' (NGCI). You will even be able to finish off your meal with a gluten free brownie and wash the whole lot down with gluten free Pilsner beer! ...

The world’s been drinking that much coconut water lately, there’s a surplus of coconut shells bobbing around and something needs to be done about it.

Thank goodness then for this little invention. In a follow up to the "perfect spout" built into their Vida water bottle, California-based Kor have released Nava, a new bottle that combines their signature mouth-friendly top with a slim filter built into the centre of the bottle. Constructed from renewable coconut shells, which are converted into activated carbon, the filtration system opts for a more sustainable method than filters made from coal...