TASTE OF WALDORF IN THE TIMES

Our clients The Pompadour by Galvin and Galvin Brasserie de Luxe received some great coverage this week in The Times.

Since 1931, Waldorf Astoria has been the birthplace of iconic culinary creations, from Eggs Benedict and the classic Waldorf Salad to Thousand Island Dressing and Red Velvet Cake. To celebrate this prestigious gastronomic legacy, they've teamed up with the illustrious James Beard Foundation to find the next Taste of Waldorf Astoria.

US chef Cara Stadler visited Edinburgh to develop a dish with the Galvin brothers and Craig Sandle. The result is a sophisticated Scotch egg made with a duck's egg and venison. 

The dish will be presented to a panel of culinary luminaries along with other entries from Berlin, Rome, Shanghai and La Quinta at Waldorf Astoria New York in February. The Taste that prevails will feature on menus at 29 Waldorf Astoria Hotels & Resorts worldwide.