Sunday Afternoon Tea at Royal Garden Hotel – Kensington in London, U.K.

The Menu

  • Strawberries with vintage Balsamic drizzle
  • Assorted freshly prepared finger sandwiches
  • Freshly baked raisin and cinnamon scones served with Devonshire clotted cream and home made preserves
  • A selection of cakes and pastries
  • Freshly brewed organic leaf tea
  • A glass of Théophile Roederer NV champagne or So Jennie, Alcohol Free Rose Sparkling Wine

Character Food: Hello Kitty Lunch of Lawson Japan

The Menu

  • Kitty Inari Sushi
  • Tuna Mayo Roll Sushi
  • Deep-fried Chicken
  • Hamburger
  • Fried Corn
  • Red Sausage
  • Spaghetti
  • Hard-boiled Egg
  • Potato Salad

The price of the lunch is 380 yen (tax included).

What’s for Lunch?

Organic Vegetarian Set Lunch at Lotus Vegecafe in Toyohashi, Japan

The Menu

  • Nanban-style Veggie Chicken with Tartar Sauce
  • Veggie Spring Roll
  • Tomato and Tofu Caprese Salad
  • Beans and Pumpkin
  • Summer Vegetables Agar Jelly
  • Braised Eggplant with Konbu
  • Japanese Spring Onion and Sea Weed Mixed with Plum-flavoured Miso
  • Sprouting Carrot Salad with Thousand Island Dressing
  • Vegetarian Pho
  • Cooked Sprouted Brown Rice

Canadian Chefs Celebrate Food Day Canada with Cross-country Tasting Menu

Lucia Kubackova wrote . . . . . . . .

The 15th annual Food Day Canada is coming up on August 4th, and this year, it is extra special. A group of Canadian Relais & Chateaux chefs will collaborate on a cross-country tasting menu to celebrate this anniversary at top iconic properties from east to west.

The participating chefs include Warren Barr of the Wickaninnish Inn, B.C. (pictured below with Food Day Canada founder, Anita Stewart); Francis Wolf of Manoir Hovey, QC; Jason Bangerter of Langdon Hall, ON; and Lukas Gurtner of Sonora Resort, B.C. Each of the chefs participating in this project has been awarded for their talent and received Food Day Canada Gold awards in the past.

Their locally-sourced menu will reflect Canada’s finest. Members of Canada’s food community including farmers, fishers and ranchers, will supply their ingredients to create this unique culinary experience. The menu items will be available in each of the chef’s restaurants. In addition to Food Day Canada inspired dishes, each guest will receive a small gift specific for various Canadian regions, such as sea buckthorn caramel from Quebec, dried herb and flower team from Ontario, embossed leather coasters and a memory journal from British Columbia.


The Menu

  • Amuse bouche
  • Dressed heirloom tomato (pictured above): fresh cheese, Northern Divine caviar, herb puree, garlic crumb. (Chef Warren Barr, The Pointe Restaurant, Wickaninnish Inn, Tofino, B.C.)
  • Salish Sea scallop: cured egg yolk, beet root, cucumber. (Chef Francis Wolf of Manoir Hovey, North Hatley, Quebec)
  • Pumpkin seed and mascarpone tortellini: cheese rind consommé, summer squash, basil, pumpkins seeds. (Chef Lukas of Sonora Resort, Sonora Island, B.C.)
  • Lamb roasted on the bone: eggplant purée, ratatouille flavours, herb braised tongue. (Chef Jason Bangerter of Langdon Hall, Cambridge, Ontario)
  • Sea buckthorn-inspired dessert

Source: Eat North

What’s for Breakfast?

Japanese Breakfast Set

The Menu

  • Ham and Eggs with Salad
  • Miso Soup
  • Beef Small Bowl
  • Seasonal Vegetables
  • Cooked Rice