Monday 22 September 2014
FASHION NIGHT OUT MENU
Before this year's event gets underway, relax in style with an exclusive fashion-themed afternoon tea at Lanes of London. A selection of finger sandwiches will be topped off with traditional buttermilk scones and an indulgent selection of cakes and pastries, all washed down with a pot of tea.
Later on, celebrate the start of FNO at Hawksmoor, where the talented barmen will be mixing up three classic cocktail mixtures - The Old Fashion-ed, Back in Black and The Trend Setter - each with their own twist inspired by different fashion decades.
After a bit of a shopping haul, stop for a deliciously naughty feast at Patty& Bun where FNO's official burger will offered. The Blue Steel-ton, a double burger smothered in blue cheese, oozing with buffalo-butter sauce and topped with roasted jalapenos, perfect sustenance for the events ahead.
Now head for a saunter down Oxford Street to digest before popping into Frae for something refreshingly sweet. Choose from four fashion-centric frozen-yoghurt flavours. Our pick is In Bloom, natural frozen yoghurt decorated with edible flowers, inspired by Dries Van Noten's autumn/winter 2014 collection.
Then make your way to Hobbs for a celebration of British design and the chance to try bespoke marshmallows from foodie geniuses, Mallow & Marsh. Follow this with a leisurely red-wine-fuelled shop in Duke Street Emporium and then proceed to Gap to test-drive their latest denim collection and enjoy a bespoke Fashion's Night Out cocktail mixture.
Celebrate your wardrobe additions - and the delicious discounts you've scored - at Gaucho where they've created FNO's official cocktail, the Fashionista Fizz: Tanqueray gin, infused with ginger and lemon and topped with Argentinian sparkling wine.
End your fabulous evening of shopping and tasting on a relaxing note. Head straight to Sketch's eclectic bar and restaurant, The Parlour, kick-up your tired feet and indulge in some cold bubbly and fashionably pink macarons.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment