Winter Club Sandwich

Following the success and rave reviews of the ‘Eggcentric’ installation during London Design Festival and September’s ‘Scrap Lab’ sustainable dinners, created by food designer Linda Monique, Andaz Liverpool Street hotel is delighted to announce the new seasonal Winter Club Sandwich, designed exclusively for the hotel by Monique. Monique’s latest seasonal creation is a mind bending sweet take on a savoury hotel classic, which will be available for a limited time only at the hotel’s glorious 1901 restaurant from 1^stJanuary – 31^st March 2013.

Monique collaborated with the Andaz Liverpool Street’s pastry chef, Joseph Wagenaar, to develop the limited edition Winter Club Sandwich, using the following seasonal flavours to perfectly compliment each other and conjure up comforting flavours reminiscent of winter: spiced poached pears, slow roasted Braeburn apples, caramel curd, Earl Grey tea mayonnaise, lemon 'fried Egg' and cinnamon fries. Winter Club Sandwich is the new alternative to tired and traditional London afternoon teas. 

The Winter Club Sandwich will be available at 1901 at Andaz Liverpool Street hotel from 1^st January to 31^st March 2013.

Andaz Liverpool Street - The East End Design Hub

Lifestyle Hotel Andaz Liverpool Street champions digital media and food design with sustainable values for London Design Festival 2012; hosting a satellite installation of Keiichi Matsuda’s ‘Veuve Clicquot Prism’ and a ‘Scrap Lab’ project by Food Designer Linda Monique.

‘Prism Cabinet’ by Studio Swine and Keiichi Matsuda for Veuve Clicquot and Andaz Liverpool Street is a holographic representation and portal connection to the hotly ticketed Veuve Clicquot Prism installation at the V&A; city data streamed live and interpreted visually. With limited V&A tickets available, ‘Prism Cabinet’ provides the public with the opportunity to see one of the most anticipated installations for London Design Festival 2012.

Collaborating with Andaz Liverpool Street to showcase sustainability in large operational practices, Food Designer Linda Monique presents ‘Scrap Lab’ which will include a dinner series, installation ‘Eggcentric’ and a new style gift range made from by-products of everyday hotel life.

Monique will create the ‘Eggcentric’ installation, an artistic living composition of 1444 Andaz breakfast eggshells, representing one percent of the amount of eggs consumed at the Hotel each year. The eggshells will be filled with hotel coffee bean compost & sprouting herbs, featured on Ebony&Co wood and transformed into a scrambled breakfast foodscape.

A series of experiential, hands on ‘Scrap Lab’ dinners will be held on Wednesday 19th and Thursday 20th September with Monique collaborating with Andaz chefs to develop a sustainable feast trailing throughout the hotel. The four course menu paired with wine will be served at different spaces around the Hotel including a behind-the-scenes look at the kitchens and the Hotel’s infamous Masonic Temple.