Flybe / June 2018

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34 JUNE
RESTAURANT TIME
FLY Flybe has flights to London City from Aberdeen, Amsterdam, Belfast City, Düsseldorf, Edinburgh, Exeter and
Rennes (from 17th July). Flybe’s franchise partner Blue Islands has flights to London City from Jersey. Flybe has flights to
London Gatwick from Newquay, and to London Heathrow from Aberdeen and Edinburgh. Flybe’s franchise partner Stobart Air
has flights to London Southend from Antwerp, Budapest, Caen-Normandy, Cologne, Dublin, Dubrovnik, Glasgow, Groningen,
Lyon, Manchester, Milan, Prague, Rennes, Vienna and Zadar. Flybe has flights to London Stansted from Newquay
CONCIERGE
“In building their new agship roastery in a Victorian warehouse in North London, Caravan has
been able to realise a dream of creating an in-house sourdough bakery and croissanterie...”
The New Zealand trio behind Caravan
Restaurants, Miles Kirby, Laura Harper-Hinton
and Chris Ammermann, are opening a new
restaurant in the stunning ex-BBC Radio 1
recording headquarters, close to both Great
Portland Street and Oxford Circus stations. The
restaurant will feature Caravan’s signature
all-day dining and craft coffee, as well as their
brand-new Caravan-To-Go concept.
In a nod to the building’s history, the
basement will house a ‘record room’
accommodating private dining and parties
with the option to hire the space with a
dedicated bartender and a sideboard of treats.
Upstairs, a large bar weaves throughout three
defined dining rooms, making
it the perfect destination for
post-work drinks and dining
all day.
Caravan-To-Go is an
expansion of their existing
takeaway service. In building
their new flagship roastery in
a Victorian warehouse in North
London (to open this summer
as well), Caravan has been able
to realise a dream of creating
an in-house sourdough bakery
and croissanterie. The team
will create amazing bread and
patisserie items for both Caravan To Go and
the restaurants, including the likes of Twice-
baked Golden Milk Crème Brûlée Croissants,
and Thick-cut Wiltshire Ham, Three Cheese,
Garlic Confit Béchamel Croissant. These will be
served alongside dishes like Coddled Egg and
Miso Sweet Potato Mash Chive Butter Pots,
and Herbed Oats, Russian Kale and Chard, Soy
Mushroom and Miso Seeds. Lunches include
Char Siu Pork with Fermented Cabbage,
Sambal, Shallots, Tea Egg and Grains, and
Chard, Spinach and Kale Congee with Pecorino,
Slow-roast Tomatoes and Dill.
New additions to the all-day menu include
Confit Garlic Oil-infused Herb Shrub Mussels,
Join the caravan
An industrial decor, laid-back buzz and great food are the qualities that Caravan bring
to their restaurants, and their new opening is no exception
Chargrilled Lamb Cutlets with
Keralan Green Sauce, and Crispy
Duck with Tamarind Caramel,
Celery, Shallots, Cucumber and
Coriander.
Sustainability in the takeout
sector is at the forefront of
Caravan’s philosophy and a
natural progression from their
recent announcement to ban all plastic straws
and offer a market-leading discount of 50p
off all takeout hot drinks with a reusable cup.
They also plan to launch a reusable lunchbox
and coffee cup scheme, supporting customers
financially to reduce waste.