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Canadian retailers lack adequate seafood traceability, NGO says


Social Responsibility Commitments and Actions of Most Canadian Retailers continue to be inadequate and nowhere to be found, according to the fourth Seafood Progress report by the NGO SeaChoice.

Despite improvements over the past year, only two of the major food retailers label their seafood with all the elements necessary for customers to make informed decisions, such as the scientific name of the species, l Geographic origin, wilderness versus farming and gear type or farming method, SeaChoice supply chain analyst Dana Cleaveley told SeafoodSource.

In addition, three retailers continue to make no effort to support improvements in skipjack management, she said. And none of the eight retailers – including Walmart Canada, Costco, Sobeys, and Co-op – have committed to only selling skipjack tuna that meets the highest standards for sustainability, such as being certified by Marine Stewardship. Council, recommended by Ocean Wise, or considered a “best choice” by Seafood Watch, according to Cleaveley.

At the same time, the number of retailers who include all the seafood they sell as part of their sustainability commitments has doubled, thanks to initiatives by Walmart Canada and Co-op, according to the organization no. government based in Vancouver, British Columbia.

“The global pandemic has dramatically increased the profitability of Canadian grocers. Retailers have more opportunity than ever to place at least as much emphasis on social responsibility and environmental sustainability as they do on profits, ”said Cleaveley. “Retailers need to do more to meet their customers’ expectations for legally and responsibly produced products through active due diligence and effective traceability. ”

Four retailers do not include branded canned or seafood products, such as High Liner and StarKist, in their sustainability commitments.

“As a result, a significant amount of seafood that these companies sell could be unsustainably harvested and violate human rights laws,” SeaChoice said.

Cleaveley congratulated Buy-Low Foods, METRO and Save-On-Foods for sending letters earlier this year to the federal government of Canada supporting the development of an effective boat-to-plate traceability system for all fruits of sea ​​sold in Canada.

But more needs to be done to tackle human rights violations in the seafood industry, SeaChoice said.

“The lack of this traceability makes it far too easy to support slavery and irresponsible fishing practices in seafood supply chains. Retailers have an important role to play in advancing this regulation,” SeaChoice said.

Image courtesy of SeaChoice

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The Vespera Resort on Pismo Beach – an upscale oceanfront resort located along the city’s iconic promenade celebrating the best of classic California Coast beach culture – has appointed Frank Barajas as its new executive chef.

As Executive Chef, Barajas will develop the menus and oversee all operations of the hotel’s signature restaurant, Somerset Grill, which serves distinctive “Oceanside Americana” cuisine for breakfast, lunch and dinner. He will also oversee the outdoor bar, poolside dining, in-room dining as well as meetings, events and weddings.

“The Vespera Resort on Pismo Beach is now fully open and we are delighted that Executive Chef Frank Barajas is leading our culinary program,” said David Morneau, Resort General Manager. “With over 15 years of hospitality and restaurant experience, Frank is particularly adept at developing menus, helping with branding and building a culinary team for growing luxury properties.”

Most recently, Barajas was Senior Chef at the Sheraton San Diego Hotel & Marina, where he designed a complete renovation of the resort’s Shoreline Restaurant. Prior to this role, he was the Executive Chef at the Five-Diamond Monarch Beach Resort in Dana Point, California. Other previous stints have included sous chef at the Hilton San Diego Bayfront, executive chef at the Villas at the Mirage Hotel and Casino, Las Vegas. and sous chef at the Pala Casino Spa Resort in California. He completed the Culinary Program at the Art Institute of California, San Diego.

About Vespera Resort on Pismo Beach

The Vespera Resort on Pismo Beach, opened in late 2019, is an upscale beachfront resort on the central California coast, located in Pismo Beach, along the city boardwalk and within walking distance of downtown from Pismo Beach. The beachfront resort offers 124 appointed guest rooms, many with private balconies overlooking the Pacific Ocean, and the hotel’s signature restaurant, Somerset Grill, serves breakfast, lunch, and dinner. The Vespera Resort can accommodate events including business meetings and weddings, and the resort has a state-of-the-art fitness center, on-site pool, and lawn with fire pits overlooking the ocean Peaceful. More information can be found at www.vesperapismobeach.com, Instagram and Facebook.

About KSL Resorts

KSL Resorts invests in and operates world-class resorts, hotels and clubs, many of which have a wide range of exceptional leisure facilities including spas, golf courses, tennis courts and beaches. The KSL Resorts portfolio experience includes Camelback Resort (Pocono Mountains, Penn.), Renaissance Esmeralda Resort & Spa (Indian Wells, CA), Outrigger Resorts (Hawaii and worldwide) and Sheraton San Diego Hotel & Marina. In addition, KSL Resorts provides expertise in asset management services, oversight and advice for some of the world’s largest hotel companies and brands.

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Grub Scout from Knoxville tries the Blackhorse Pub & Brewery in Alcoa


I reviewed Blackhorse Pub & Brewery in 2013, while still at Western Plaza. Haven’t tried the downtown location, but recently decided to check out their new Alcoa digs. Spouse Grub and I arrived to find the fully renovated public works building parking lot and an hour of waiting to be seated.

There were plenty of tables in the outside courtyard where guests could wait with a drink, but the spouse and I relaxed in a few comfortable chairs inside. I ordered the Blackhorse IPA and found it struck a nice balance between hops and fruitiness.

We waited a full hour before being shown to a nearby dining table. We had already had plenty of time to go through the menu and make our decisions. The appetizers feature familiar dishes like chicken fillets, spinach dip, and fried green tomatoes, but we also spotted soft pretzels, fried Brussels sprouts, and black bean hummus in the lineup. A number of salads are also available for those who want a light appetizer or a side dish of greenery.

The rest of the menu is generally categorized into sandwiches and burgers, entrees and pizzas. The sandwiches include prime rib, Ruben, chicken wrap and Mellow Mushroom, a grilled portabella mushroom with red peppers, lettuce and tomato on a multigrain bun.

The burgers come in 10 different varieties, but The Spouse chose the Fondue Galette ($ 12.50), made with ground beef, two slices of American cheese and sautéed onions on marbled rye bread. The spouse chose sweet potato fries as an included side dish. The other options were onion rings, macaroni and cheese, baked sweet and white potatoes, beans and rice and broccoli, to name a few.

I was tempted by Blackhorse’s selection of eight flatbreads and 14 specialty pizzas. Examples include Philly flatbread (made with beer cheese and grated prime rib) and Courthouse pizza, made with Italian sausage, red peppers, onions, and garlic.

I made my choice in the entrees section, which offers Baja shrimp tacos, grilled salmon and several pieces of steak. I had the Cajun pasta ($ 12) – penne in a spicy Alfredo sauce, with andouille sausage, ham, red peppers and onions. It didn’t come with a side dish, but I added a fresh fruit side for $ 2.95.

Our server let us know straight away that he was still in training. He did some minor ailments at the start, although they weren’t important to us. The only time his serve came into play was when we needed ketchup for fries, and he was nowhere to be found for a long time. The waiter who was training him finally came to our rescue.

The meal itself was good, but not exceptional. Melting the patties was a simple effort, no surprises. I was quite happy with the Cajun pasta. For me, andouille makes everything better. I didn’t find the sauce particularly spicy, but the portion was a reasonable size. Not enough to split into two meals but certainly more than adequate for one sitting.

Our server’s trainer had to step in again to take our dessert orders and deliver a takeout box for half the fondue galette. We ended up splitting a slice of cheesecake topped with caramel frosting for $ 5.50. I wouldn’t mind going with separate slices for the two of us, but I was already pretty stuffed with the pasta.

More from Grub Scout:Small Town BBQ serves up great flavor in Friendsville

Overall, I think Blackhorse Pub & Brewery has a lot to offer the Blount County Market, including a varied menu, house beer, and an extensive cocktail menu. They also serve brunch on Saturdays and Sundays, with a selection that ranges from shrimp and oatmeal and Egg Benedict to chicken and waffles and traditional drinks from the bar for brunch.

I don’t think their food is going to change anyone’s life, but Blackhorse is certainly a viable food and drink option for locals willing to tolerate the long waits that might be on the line until the hubbub. initial goes out.

Blackhorse Brewery and Pub

Food: 3.75

A service: 3.75

Atmosphere: 4

Overall: 3.75

Address: 441 N. Hall Road, Alcoa

Call: 865-448-5900

Full bar service, including on-site brasserie

Hours: 10:30 a.m. to 10 p.m. on Sunday; from 11 a.m. to 10 p.m. from Tuesday to Thursday; 11 a.m. to 11 p.m. on Fridays; 10:30 a.m. to 11 p.m. on Saturday

That household name on the Knoxville restaurant scene has spread to Blount County with its brand of pub food and house beers.

Grieg Seafood ASA sells Shetland operations for GBP 164


Grieg Seafood ASA (the Company) has entered into an agreement with Scottish Sea Farms Ltd for the sale of all shares of Grieg Seafood Hjaltland UK Ltd, the parent company of Grieg Seafood ASA’s Shetland business. The enterprise value is set at £ 164million, assuming normalized working capital, and needs to be adjusted for cash and debt.

The transaction is subject to certain customary closing conditions. It is expected to close in the fourth quarter of 2021, depending on the processing time with the relevant competition authorities.

Commenting on the transaction, Andreas Kvame, CEO of Grieg Seafood ASA, said:

“The shutdown of our salmon farming operations in the Shetlands is part of our communicated strategy, and the divestiture represents an important step in Grieg Seafood’s strategy to focus future farming activities in Norway and Canada, where we see the greatest potential for profitable growth.

After a long period of restructuring and operational improvement of three years, the Shetlands are now showing good performance with sea lice levels at historically low levels, increased survival and a high top share. I am happy to say that we are putting the operations back together.

I would like to sincerely thank all the employees of Grieg Seafood Shetland for their impressive efforts, especially during the difficult times of the pandemic. I have no doubts that the Shetland business will be in good hands and that salmon farming will continue to create value for local Shetland communities for years to come.

By 2025, Grieg Seafood ASA aims to increase production to 130,000 tonnes of annual harvest, reduce costs and reposition the company in the value chain through downstream partnerships. All areas are based on sustainability, which is the license to operate the company and is integral to long-term value creation.

The concentration of concentration, resources and investments on Norwegian and Canadian agricultural regions, as well as a strengthened balance sheet, will enable the Company to better seize the opportunities for sustainable growth in these geographies and strengthen the execution of the strategy 2025. The operational areas of intervention remain post-smolt, digitization and improvement of fish health and welfare.

DNB Markets and Nordea Markets are acting as financial advisers to Grieg Seafood ASA in connection with the sale.

Conference call:
Grieg Seafood will host a conference call followed by a Q&A on June 29, 2021 at 8:00 p.m. CEST. The call will be moderated by CEO Andreas Kvame and CFO Atle Harald Sandtorv. The call will be conducted in English.

To participate in the event, please use one of the following access numbers:

NO: + 47-21-956342
UK: + 44-203-7696819
United States: +1 646-787-0157
SE: + 46-4-0682-0620

Participant code for all countries: 534384

For more information, please contact:
Andreas Kvame, CEO
Mobile phone: +47 907 71 441

Atle Harald Sandtorv, Chief Financial Officer
Mobile phone: +47 908 45 252

For media inquiries, please contact:
Kristina Furnes, Group Communication Manager
Mobile phone: +47 48185505 / [email protected]

About Grieg Seafood ASA
Grieg Seafood ASA is one of the world’s leading salmon producers, targeting 130,000 harvest tonnes (GWT) in 2025. Our farms are located in Finnmark and Rogaland in Norway, British Columbia and Newfoundland in Canada , and in Shetlands in the United Kingdom. Our head office is located in Bergen, Norway. Grieg Seafood ASA was listed on the Oslo Stock Exchange in June 2007. More than 900 people work at the company
in all our regions.

For more information, please visit www.griegseafood.com.

This information is considered inside information in accordance with the EU Market Abuse Regulation and is subject to disclosure requirements in accordance with Section 5-12 of the Norwegian Securities Act.

The stock market announcement was made by May Hansen, Executive Administrative Secretary, Grieg Seafood Group ASA, on June 29, 2021 at 7.15 p.m. CEST.

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Vegan KitKat has just been launched. Nestlé explained to us how they did it.


4 Min reading

Globally, more than 17 billion KitKat bars are sold each year. This equates to 560 KitKats eaten per second. So when Nestlé finally develops a 100% vegan version of the famous waffle chocolate bar, it’s a hell of a deal. We called Nestlé to get more details on how it succeeded in creating the animal-free alternative.

The KitKat, popular around the world with consumers, is a candy bar that has eluded many competitors. In a 2019 Guardian report, German discount supermarket giant Aldi, famous for creating its own white-label version of popular consumer food brands, including Mars and Snickers bars, admitted that there are has only two products on its shelves that it is unable to manufacture in-house, despite significant investments in R&D: Coca-Cola and KitKat chocolate bars.

We wanted to know more. That’s why we recently called on the Swiss food giant to ask how they managed to recreate their iconic KitKat without any animal products. The new vegan bars are now already on shelves in the UK and several European markets, and will soon be arriving in Australia and Brazil as well.

But it was not an easy road to get there, says Michael Jennings, senior spokesperson for Nestlé.

Make milk chocolate without milk

The biggest hurdle during R&D, according to Jennings, was recreating the milky taste and creamy texture of the original KitKat.

“Removing the milk was the biggest challenge in making the bar,” he said. The green queen of the media. “The milk really contributes to the smooth chocolate of the original bar which combines so well with the iconic crispy wafer, so we had to make sure we were right.”

Nestlé Product Technology Center (PTC) in York, UK (Image: Nestlé)

Removing the milk was the biggest challenge in making the bar.

Michael Jennings, Senior Corporate Spokesperson, Nestlé

What food scientists at Nestlé’s Confectionery Research Center in York have done is replace milk with a rice-based alternative. They paired it with cocoa butter, wheat flour, corn fiber, rice syrup, vegetable fats, sunflower lecithin and natural vanilla flavors.

It took a really long time. In total, the entire KitKat V development process took the team a little over 12 months. “It took a little over a year,” Jennings said. “We took extra time with this one to make sure it was right.”

On the supply chain side, Jennings said things have gone well as “we have a strong supply chain”, with key ingredients sourced in the most sustainable way possible. Cocoa comes from Nestlé Cocoa Plan and is certified by the Rainforest Alliance, while palm oil is RSPO certified.

When asked about the ingredient issues, Jennings said that “there is still some development process, but we cannot reveal any of our secrets” and added that “we continue to explore a variety of alternatives based of plants for different products “.

Vegan KitKat: the most requested by consumers

Nestlé’s decision to create a 100% plant-based version of KitKat was driven by consumer demand. It is the most popular brand of CPG, after all.

“We have other popular brands, but KitKat is our most popular candy store in the world,” Jennings explained. “It was first introduced over 80 years ago and is now present in over 80 countries. ”

“The brand’s shape, name and logo, the slogan ‘Have a break, have a KitKat’ and the perfect combination of creamy chocolate and crispy wafers have indeed given it iconic status around the world.

Alexander von Maillot, head of confectionery at Nestlé, added that as herbal plants became more common, more and more consumers were asking for a vegan KitKat. “One of the most common requests we see on social media is for a vegan KitKat, so we’re excited to be able to make that wish come true. ”

KitKat is our most popular confectionery in the world.

Michael Jennings, Senior Corporate Spokesperson, Nestlé

KitKat V. (Image: Nestlé)

Exploiting the flexitarian market

While the Vegan Society-certified product is clearly appealing to a growing number of plant-based people, Nestlé is clear that its new vegan chocolate bar is for people with all diets. Mostly flexitarians, who now represent 42% of the global consumer base.

“It’s for anyone who wants a little more plants in their life when they are having fun,” said von Maillot.

Jennings says the company is optimistic about the future of the plants and plans are underway to raise the bar in more markets. “We hope that KitKat V is a success and that we can bring it to people in more countries,” he said. The green media queen.

In recent months, Nestlé has stepped up its herbal offerings. Examples include the new line of pea-based milk named Wunda and the vegan alternative to Sensational Vuna tuna. Last year, the company set aside more than US $ 3.5 billion to fund more plant-based innovation and regenerative agriculture projects.

All images are courtesy of Nestlé.

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Ad of the week: Tony Leonard reviews Town Hall Hotel, North Melbourne


City Hall

9328 1983

Or? 33 Errol Street, North Melbourne.

When? June 11, 2021.


The descriptor “old fashioned pub”, while flirty, tends to be overused in any place that is a bit tattered on the outside but has had a makeover on the inside.

Let me reassure you: the town hall looks untouched since it was marketed in 1872. But that’s part of its charm.

Consisting of 3 main areas, the public bar is the first to greet you upon entering from Errol St. Compact, the walls are adorned with old vinyl covers, posters from previous rock tours around the world, tables stuck for dinner and a small front bar (if you can get close enough), to enjoy the good vibes.

Up to the dining room, the exposed kitchen, a similar story is told. It is incredibly popular with a menu to please at very fair prices. A colorful outdoor cafe enclosed at the back with a sort of cobbled alley, tables for dining if numbers increase.

The intangible and mysterious “vibe” is captured here. A good place to visit, meet, socialize and enjoy. In all of Victoria’s talkative pubs years, Town Hall is unique in this way – it doesn’t seem to be doing anything overtly different, but it’s one of Melbourne’s must-see pubs.

Always busy, bustling, crowded, attracting loyalty from the suburbs, just to be there. It is very good.


Extensive and honest pub food at a reasonable price. Nothing fancy or too fancy, just well-made pub food, big plates and comfort food as we remember it.

Chilli squid appetizers (14), all kinds of tacos ($ 6 / piece), nachos / quarters, etc.

But the main menu at Town Hall is a roll of honor of what was served in pubs years ago, and is still popular today. Burgers, chicken / beef, with different mayos, pickles, cheese, suitable for meat, all with fries, (20), Steak Sanga (22), Turkish bread, caramelized onion, mustard mayo, until the fish of the day (Flake) C&S, (24) up to 350g fully plated eye fillet for $ 38.

Good range of vegetarians, for example – Shepherd’s Pie with Lentils, Eggplant Parma, all priced at around $ 20. The wine list price is around the mark (10 pg / 45 / btle) and a range of beers, with the trusted pot of Carlton Draft well served.

(Note: Prices shown, range shown on website are at odds with internal menus. Again to all operators, please make sure your information is as up to date as possible).

The average prices are;

  • Appetizers – $ 13
  • Main courses – $ 22
  • Desserts – $ 10

Tried was;

  • Duck spring rolls, hoi sin, $ 2/12. Absolutely packed with duck, backing vegetables, cooked and served hot with a crispy filo case, they were generous and filling, VERY good start.
  • Burger with batch, bacon, egg, caramelized onion, tomato, mustard mayo – $ 20 (4 additional patties). Great service, home made, great ingredients, fully plated, everything is good.
  • Italian sausages, mash, peas, brown onion sauce. $ 20. If ever a dish looks like what this pub is, it’s Bangers and Mash. Rich and dark pool of sauce, spicy snags, big, big serve, yes.


The singularly different looking and most unique (inside) Melbourne pub. (Bridge, Richmond on the podium for the silver medal).

There is one attraction, be it the old-fashioned public bar / bistro, the grand beer garden / gated beer lane that couldn’t be replicated by anyone, nor accurately quantified by any metrics. Still gloriously dimly lit.

The point is, it just works. And maybe it could be as simple as running the pub the way everyone of all ages expects: fun, friendly, inviting, community.

Out of pure curiosity, come on, enter, enjoy. The Town Hall Hotel, North Melbourne is a ripper.

RATING: 14.5 / 20

Triple sale, double capacity: Ogden launches own Carolina Fish Fry, slated to open by end of summer

Carolina Fish Fry Co. will open at 7150 Market St. in Ogden Market Place, near Publix, by the end of the summer. (Port City Daily / Shea Carver)

NEW HANOVER COUNTY –– Carolina Fish Fry Co. owner Tyler Morgan said it’s normal to produce 180 orders of fresh fried fish per night. And it works with just three fryers in its 1,800 square foot Market Street restaurant.

By the end of the summer, Morgan will operate a second Carolina Fish Fry, double the space and double the equipment. It is slated to open at Ogden Market Place, the mall that also houses Publix.

“I can seat about twice as many people at Ogden Restaurant as I do here,” Morgan told Port City Daily from his Market Street location.

The 2,700-square-foot building will have 90 seats, including alfresco dining, not to mention more kitchen space and more fryers – five to be exact. Although this is Morgan’s second restaurant, it is his first stint in the restaurant business. Morgan became Managing Director of Carolina Fish Fry in the summer of 2020 and left the company in September, before returning to acquire it in October 2020.

“I officially became the owner on November 1,” he said.

At the time, he revealed that the company was only making about $ 5,000 in sales per week. After Morgan remodeled the space and improved the food, including using oysters and local spots, he noted a week’s sale of $ 18,000.

“This is the most important week we have had so far,” said Morgan.

It’s a coincidence in some ways that he ends up in the seafood business. Morgan said he had a childhood dream of opening a restaurant, mostly out of fish fries that he and his father would host. in their Bessemer City neighborhood: “I’ve been fishing since I was probably 2 years old with my dad – you know, cut them up and clean them myself since I was probably 8 years old. . . . [E]every three weeks we cooked fish and hosted a group of people.

“I think everything happens for a reason,” Morgan added, “but it wasn’t necessarily that I was looking to own a fish restaurant.”

He first gained managerial experience working for national retail stores, overseeing sections of appliances and housewares that grossed $ 13 million or $ 14 million a year. Today, he said, he may be overseeing a transaction with fewer sales – averaging $ 700,000 a year – but he appreciates the greater role he plays as a business owner.

“We have a very simple process, a simple menu, with, really, 10 items listed in a number of different ways,” he said. “So our preparation, our cooking process is quite easy and quick. “

Carolina Fish Fry Platter with fried flounder, popcorn shrimp, scallops and devil crab with beer fries and huspuppies. (Port City Daily / Shea Carver)

Carolina Fish Fry serves plaice, oysters, popcorn or jumbo shrimp, stuffed crab, scallops and clam strips – both as platters with two sides and as hushpuppies or sandwiches. It also has a few items for earth lovers, including cheeseburgers and chicken fillets. Morgan said he would increase seafood and other seafood at the new location on a daily specials menu.

He has started working with Seaview Crab Company and plans to add other local suppliers. He also brought one of his favorite childhood snacks that he used to have at a burger restaurant, Blacks, back home in the western state.

“Have you ever heard of corn nuggets? ” He asked. “These are fried and breaded cream corn balls. Oh my god they are amazing! They were a hit – everyone loves them.

Having a say in the creation of new products attracted Morgan to the restaurant industry more than his previous career in retail. He said he enjoys playing with promotions and upgrades that help create a good experience for customers.

“With retail sales, you are given a product and you just present it,” he explained. “You have no membership on this product. You are selling someone else’s idea. I’m still the one selling someone else’s idea – because we’re a franchise – however, basically me and my team are the architects. We design the product, we create the product, it’s 100% on us.

Morgan hired a team he believes are reliable and focused on team building and inclusiveness. He also said he pays more than the minimum wage and plans to offer benefits once the second location opens, which will help him meet the minimum number of employees (he will have around 30 people between the two restaurants. ).

“It certainly costs more to hire and keep employees today than it was just eight months ago,” he said. Morgan starts employees at $ 10 an hour plus tips. “I divide everything among the whole team, so on average our employees make between $ 12 and $ 13 an hour,” he said.

In addition to rising labor costs, Morgan said feed costs have increased. For example, he recently increased menu prices by 50 cents.

“On average, every case of food we buy in bulk has gone up, I would say, by about $ 4 a case,” he explained. “The shrimp fluctuates like crazy; this can range from $ 20 to $ 40 per case.

The various residential developments around Carolina Fish Fry’s location in Ogden drew Morgan to open a second restaurant at the north end of the county. He said that while there are some seafood establishments in Porters Neck that are perhaps more upscale, he’s confident he will fill a different niche.

“There really isn’t any seafood in the general Ogden area that is quick, laid back, cheaper, your kind of place served on a paper plate,” he said. “It will be the only thing that is in a good neighborhood with a lot of families.”

This will be the sixth Carolina Fish Fry franchise, founded by Sam Garner.

“He’s actually been in the seafood business for about 30 years,” Morgan said. “They owned some of the seafood buffets in Myrtle Beach.”

The first Carolina Fish Fry started on Market Street in Wilmington five years ago and has since expanded to Greensboro, Garner, Burlington, Mt. Olive and Jacksonville.

A customer checks out at the Market Street location of Carolina Fish Fry Co.

News from the restaurant? Send an email to [email protected]

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10 must-eat restaurants at Aerocity: Delhi’s new food hub


Delhi foodies have another reason to rejoice as they have a whole new destination to head to for luxury dining. There is no shortage of places serving delicious meals in and around Delhi, but as they say, a change is always welcome. If you like to wander the alleys of Cyber ​​Hub in Gurgaon with a plethora of restaurants in a row, you’ll love this place too. Aerocity, until a few years ago, was just green land. Located close to the international airport, the area first caught the attention of hoteliers, who have built world-class 5-star hotels for people looking for accommodation near the airport. Today, Aerocity is teeming with corporate offices, shopping malls, and a host of well-known restaurants, cafes, bars and resto-bars.

Aerocity serves the right combination of luxury and entertainment in its well-planned business arena. Modern structures and surprisingly clean lanes (called – the promenade) give a very international feel to the whole area. Most of the restaurants have terraces. Lavish interiors and upbeat music set the pace for a fun night out with friends or family.

Now, if your interest is piqued to a high enough level and you’ve decided to visit Aerocity, here are a few places you must try:

Cafe Farzi

A great place for a fun night out, the Farzi Cafe has a spacious bar and dance floor for you to dance the night away. If you’re lucky, you might show up on one of the days that they will be hosting live shows. Their exquisite menu will leave you with a happy heart and an even happier stomach. Try their Tandoori New Zealand Lamb Chops and Irachi Mutton Pepper Fries.

What: Café Farzi
When: 12:00 p.m. – 1:00 a.m.
Where: GF 01-FF 01. World Mark 3, Aerocity
Cost for two: 2,200 INR (approx)

Plum Chair By Bent

Instagram is filled with photos of this place. Opened in collaboration with Bent Chair, a renowned decoration and furniture brand, this place brings you exactly what you expect – a mirage of bright and colorful decor complementing a rather original seating arrangement. This place is perfect for young people to enjoy their drinks and food and of course click many pictures worth posting. Don’t forget to try their Chicken Bao.

What: Plum By Bent chair
When: 12:00 p.m. – 1:00 a.m.
Where: The Walk, Worldmark 2, Aerocity
Cost for two: 1,800 INR (approx)

Beer coffee

This is the 40th Beer Cafe outlet in Delhi, but this place offers a whole new extravagant experience to visitors with 16 varieties of freshly brewed beer and an exciting ambiance to heighten the fun. A good meal along the way will certainly increase your high.

What: Coffee with beer
When: 11:00 a.m. – 12:00 a.m.
Where: GF-02, Ground Floor, World Mark 2, Asset Area 8, Hospitality District, Aerocity
Cost for two: 1,500 INR (approx)

Also Read: Best New Restaurants in Delhi / RCN


This one is aimed at nighttime revelers as this place has its door open 24/7 throughout the year. Concerned with the well-being of society, the restaurant sources ingredients from local organic farms and all the variety of artisanal products are also available for sale. One bite of their spread and you can smell the freshness of their farm-to-table meals.

What: Anna Maya
When: 24 hours
Where: Andaz Hotel, Asset 1, Aerocity
Cost for two: 2,500 INR (approx)


Kampai can be credited with bringing the rich Japanese culture to India. Really! Authentic Japanese cuisine served amid the glittering interiors will transport your spirit to Japan. This place is a sushi lover’s paradise. Their crystal duck meatballs and shrimp tempura are a must-have.

What: Kampai
When: 12:30 p.m. – 1:00 a.m.
Where: G -02, Worldmark 1, Aerocity
Cost for two: 2,200 INR (approx)

Also read: Best Sushi Bars in Delhi

Hong Kong Club

The lavish multi-level restaurant makes you feel like you are stepping into an imposing Hong Kong building. The island bar, surrounded by ultra-luxurious interiors and large wine racks, will definitely get the party going. Specially prepared Cantonese dishes and cocktails inspired by the Chinese zodiac will leave you spellbound. If you are looking for a good meal and good wines this is the place for you. Must-have – moon bunny, pork belly, Cantonese chicken and duck bao.

What: Hong Kong Club
When: 6:00 p.m. – 4:00 a.m.
Where: Andaz Hotel, Asset 1, Aerocity
Cost for two: 3,500 INR (approx)

Akira back

Run by celebrity Korean chef Akira Back, this place promises to invigorate you with creative Korean delicacies. Akira Back is one of the many outlets around the world and arouses the same love here as other outlets. If you like seafood, you should head to this place already.

What: Akira back
When: 6 p.m. – 11:30 p.m.
Where: JW Marriott Delhi NCR, Asset Area 4, Hospitality District, Aerocity
Cost for two: 4,500 INR (approx)

La Roca

For those who prefer a place where food is the epicenter of functional design but also serves exotic drinks, there is a new place in town that is the right balance between a fine dining restaurant and a lively bar. We are talking about La Roca – Indulge. The name which means “The Rock” in Spanish is as unique as its concept. The concept of “Indulge” is to let go and surrender to an experience that elevates your tastes and expectations. In La Roca indulge your guilty pleasures and sample world cuisine – all under one roof. Try their Mushroom Pide (Turkish pizza), Chilli Pepper Shrimp, and Himalayan Pepper & Garlic Chicken.

What: La Roca
When: 12 p.m. – 1 a.m.
Where: 6, Lower Ground Floor, Worldmark 1, Aerocity
Price for two: 2,300 INR

A publication shared by Aerocity of La Roca (@larocaerocity) on


Daryaganj brings back the original dal makhani, butter chicken and tandoori chicken recipes from Aerocity. The chic and minimalist decor of the restaurant is ideal for family outings and gourmet weekends. The North Indian restaurant attracts foodies from all over the city. If you call yourself a butter chicken fan, you should be here soon.

What: Daryaganj
When: from 12 p.m. to 11 p.m.
Where: Shop R1, Lower Ground Floor, The Walk, Worldmark 1, Aerocity, New Delhi
Cost for two: 1200 INR

Dragonfly experience

Dragonfly, with its striking and vibrant interiors, will make your dining experience full of quirks and novelties. With walls showing trippy representations of insect anatomy and sleek interiors, Dragonfly has a signature vibe like no other. Restaurateur Priyank Sukhija and Indian rapper Badshah have teamed up to create this place that serves amazing cocktails and culinary gems, including healthy meals for fitness enthusiasts.

What: Dragonfly Experience
Where: Worldmark 1, Aerocity, New Delhi
When: 12 p.m. – 1 a.m.
Cost for 2: 4,000 INR (excluding alcohol and taxes)

That’s not all. There are a plethora of other restaurants which benefit from a large influx of food lovers from the city and surrounding areas. And, there are many more ready to open their doors and welcome you. A good reason to take advantage of Aerocity is that it is not overcrowded and the easy availability of parking spaces enhances the overall experience in this new Delhi food haven.

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Check out the best views this summer


(MENAFN – AllDetails) Whether you’re sipping a cocktail or relaxing on your private rooftop terrace, here are some of the best views you can find this summer. From sparkling horizons to spectacular ocean views, here are eight of the most breathtaking vistas you can explore this summer:

The Royal Penthouse at Mandarin Oriental Jumeira, Dubai

From the iconic ultramodern skyline to the endless blue of the Persian Gulf, Mandarin Oriental Jumeira, Dubai offers unparalleled views from any vantage point. For dazzling seascapes, head to the glamorous Royal Penthouse, where floor-to-ceiling windows give way to panoramic views of the surrounding waters. Unwind and unwind in your own steam room, before sinking into a marble-adorned tub to soak up the captivating views.
The Globe at the Al Faisaliah Hotel, Riyadh

Housed in the monumental three-story dome atop the Al Faisaliah Tower, the famous restaurant The Globe guarantees elevated views. Discover the vibrant capital of Saudi Arabia from a unique perspective as you savor exquisite modern European cuisine, from crispy polenta and ratatouille to black cod and creamy lemon potato mousseline. Plan your reservation for the sunset and watch the city transform into a shimmering canvas.
Sky Bar at Heritance Aarah Maldives

As twinkling stars light up above your head, Heritance Aarah Maldives’ Sky Bar serves classic dishes, signature blends and extraordinary molecular concoctions every night. Known as one of the most iconic places in the Maldives, Sky Bar is a two-story restaurant that offers the best views of the Indian Ocean in a calm and relaxing atmosphere.
Sky Lounge, Jeddah Rosewood

Discover a glamorous haven away from the hustle and bustle at the unprecedented Sky Lounge in Rosewood Jeddah. As the sun sets over the cityscape each evening, the rooftop of Rosewood Jeddah lights up with craft cocktails, gourmet bites and a vibrant ‘see and be stage’ crowd. Climb to the top of Rosewood Jeddah to relax, revitalize, and play by the sparkling pool while taking in the breathtaking views of the Corniche and the Red Sea.
The Romantic Pool Residence, Velaa Private Island, Maldives

Accessible only by boat, this ultra-private one-bedroom villa in the Maldives is suspended above the lagoon and perfect for honeymooners or a romantic getaway. The villa opens onto terraces with a jacuzzi, swimming pool, terrace and sunken bathtub. Guests can enjoy first class dining by their personal chef inside the villa or over the water at a private dining gazebo. The Romantic Pool Residence villa at Velaa Private Island is suspended above the lagoon with a surrounding view of the Indian Ocean.
Baraha Suite, Mandarin Oriental, Doha

The elegant Bahara Suite offers the best view of the town square and has a spacious living and dining area, master bedroom, kitchen, study and living room. Entertainment. Customers will have exclusive access to the MO Club Lounge. Benefits include access to the MO Club lounge, free breakfast served in the MO Club lounge, all-day refreshments with sweet and savory delights, evening cocktails and drinks, special prices for lunch and dinner. dinner from a la carte menu, laundry or laundry service for two items per day, in-room check-in and check-out, early check-in and late check-out, Al Maha Meet and Assist services at Hamad International Airport with return airport transfer.
Kandholi, Adaaran Prestige Vadoo

Located in the secluded waters of Adaaran Prestige Vadoo, Kandholi Bar is close to the overwater villas and offers an captivating place to have a drink with friends or relatives at hotel bars in the Maldives. Featuring a three-sided wooden deck overlooking the endless Indian Ocean, it makes it a fascinating place day and night. Gaze enviously at the vastness of the ocean while sipping a refreshing cocktail under the clear night sky as the waters lapping along the shore.

Nassau, Jumeirah Golf Estates

The Mediterranean-themed restaurant, Nassau, by celebrity chef Silvena Rowe, located at Jumeirah Golf Estates, offers an idyllic outdoor terrace with stunning views of the famous golf course. It is the perfect place to relax with loved ones and enjoy a healthy dining experience. Healthy cuisine is at the heart of Silvena’s menu with an emphasis on local, fresh and seasonal produce and superfoods. Many of the dishes served on the menu are gluten-free, sugar-free, dairy-free, and are also suitable for paleo and vegan preferences. Chef Silvena has also created various options to suit the taste of guests preferring a plant-based meal. Nassau is open daily from 6 p.m. to 12 p.m. and Friday from 1 p.m. to 4 p.m. and from 6 p.m. to 12 a.m. For more details and reservations, please visit


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Have any insiders bought shares in Lerøy Seafood Group ASA (OB: LSG)?


We often see insiders buying back shares of companies that are performing well over the long term. Unfortunately, there are also many examples of stock prices plummeting after insiders sell stocks. We will therefore examine whether insiders have bought or sold shares of Lerøy Seafood Group ASA (OB: KJV).

What is an insider?

It is perfectly legal for company insiders, including members of the board of directors, to buy and sell shares of a company. However, these insiders should disclose their trading activities and not trade on the basis of inside information.

We don’t believe shareholders should just follow insider trading. But also, we would consider it foolish to ignore insider trading altogether. For example, a Harvard University study found that “insider buying generates abnormal returns of over 6% per year.”

Check out our latest review for Lerøy Seafood Group

The last 12 months of insider trading at Lerøy Seafood Group

Over the past year, we can see that the biggest insider buy has been made by Group CEO Henning Beltestad at a value of SEK 999,000, at around SEK 55.50 per share. While we love to see insider buys, we note that this large buy was significantly lower than the recent price of 76.66 kr. Because it occurred at a lower valuation, it doesn’t tell us much about whether insiders might find the current price attractive.

You can see insider trading (by companies and individuals) over the past year represented in the graph below. By clicking on the graph below, you can see the precise detail of each insider trade!

OB: Insider trading volume LSG June 27, 2021

Lerøy Seafood Group is not the only one to buy. So take a look at this free list of growing companies with insider buying.

Insider ownership

For an ordinary shareholder, it is worth checking out how many shares are owned by company insiders. Strong insider ownership often makes company management more attentive to the interests of shareholders. Our information indicates that Lerøy Seafood Group insiders own around 3.2 million kr of shares. However, it is possible that insiders will have an indirect interest through a more complex structure. This level of insider ownership is particularly low and not very encouraging.

What could insider trading at Lerøy Seafood Group tell us?

It doesn’t really mean much that no insider traded shares of Lerøy Seafood Group in the last quarter. But insiders have shown more appetite for the title over the past year. The deals are going well, but it would be more encouraging if Lerøy Seafood Group insiders bought more shares in the company. So, while it is useful to know what insiders are doing in terms of buying or selling, it is also useful to know the risks that a particular company faces. At Simply Wall St, we found 1 warning sign for Lerøy Seafood Group that deserve your attention before buying stocks.

If you would rather consult with another company – one with potentially superior finances – then don’t miss this free list of interesting companies, which have a HIGH return on equity and low leverage.

For the purposes of this article, insiders are the persons who report their transactions to the relevant regulatory body. We currently account for open market transactions and private assignments, but not derivative transactions.

When trading Lerøy Seafood Group or any other investment, use the platform seen by many as the professionals’ gateway to the global market, Interactive Brokers. You get the cheapest * trading on stocks, options, futures, forex, bonds and funds from around the world from a single integrated account.

This Simply Wall St article is general in nature. It does not constitute a recommendation to buy or sell shares and does not take into account your goals or your financial situation. Our aim is to bring you long-term, targeted analysis based on fundamental data. Note that our analysis may not take into account the latest announcements from price sensitive companies or qualitative material. Simply Wall St has no position in any of the stocks mentioned.
*Interactive Brokers Ranked Least Expensive Broker By StockBrokers.com Online Annual Review 2020

Do you have any feedback on this item? Are you worried about the content? Get in touch with us directly. You can also send an email to the editorial team (at) simplywallst.com.

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