Cupid’s call

WE EXPLORE HOW TO MAKE THE MOST OUT OF VALENTINE’S DAY AND GUARANTEE AN UNFORGETTABLE EXPERIENCE.

Who doesn’t love a celebratory meal in honour of Valentine’s Day? With February officially re-named the Month of Love, hospitality operators have their hands full with bookings already as couples want to make sure they have a romantic evening out.

In a little Valentine’s Day special within our Wine & Food Pairing section, we have asked professionals what they have planned for this event and how they’re making their venue stand out from the crowd while capitalising on the occasion.

Alex Webb, whose pop-up at the Intercontinental London Park Lane – Alex Webb on Park Lane – is now a permanent spot where guests can enjoy delicious food and drinks, talks about how to enhance your wine offering to make your customers’ experience even more special.

He says: “One way to spice up a restaurant’s Valentine’s Day menu is through a paired menu with wine that can feature more premium bottles, which your diners may not have tried or thought of before. Not only does this add another layer to the experience, but it also works to enrich the food menu by heightening the flavours of each dish.”

For example, Alex explains how they have decided to pair their Langoustine Ravioli dish with a Pinot Blanc Les Iris: “The subtle floral aromas, spice and white peach of the bottle partners well with the delicate flavours of a langoustine tail, while the rich finish of the wine marries well with the fresh and earthy taste of the scallop and black mushroom ravioli accompaniment.”

Alex believes that it all comes down to creating an experience from start to finish on special days like Valentine’s; something that diners will remember. For this reason, Alex Webb on Park Lane will be offering a unique menu that ‘surprises and delights’ while championing British produce.

Chef Alex continues: “Influenced by my travels and nostalgic flavours of childhood, the restaurant will be offering a five-course tasting menu experience, with dishes including langoustine tail with scallop and black mushroom ravioli, which we have already mentioned, and Ribeye of beef with beetroot three ways – purèe, gratin and pickled.

“The showstopper though will be the dessert; a Croquembouche for two filled with strawberry crème patisserie and poached strawberries.”

Alex Webb on Park Lane’s bespoke Valentine’s Day experience is exactly what we mean when we talk about capitalising on this special occasion, as having a tailored offering will help you stand out from the competition.

Alex adds: “A bespoke menu offers the chance for chefs to experiment with fresh flavours and dishes beyond the à la carte and creates an engaging experience for current and new diners alike.”

He explains that at the Intercontinental, a bespoke Valentine’s Day menu is also an option for guests to book, which is a great addition to offer to those staying with them and to promote for those looking for a romantic city break.

A luxurious and romantic evening.

To make things even more enticing, the team have created a bubbly cocktail specifically for February 14th, as they are aware that fizz has always had a special role over the Month of Love.

“Kicking off the meal,” says Alex, “all guests can enjoy a Raspberry Champagne cocktail – well-balanced with the sharp and fruity raspberry to the light bubble of the champagne.

“We also have a selection of Champagnes on our wine list from top producers, including Ruinart and Dom Pérignon, alongside some rosé champagnes –ideal for those who want some pink on Valentine’s Day.”

Of course, Alex Webb at Park Lane is not the only establishment that will be offering curated menus on this romantic occasion. In the heart of St. Paul’s, which is a dreamy spot for couples to dine, the staff at Madison have also created a Valentine’s Menu that will include special champagne offerings to add to the luxurious and romantic evening guests will be experiencing.

Kaspars Osis, General Manager at D&D London – the collection of restaurants of which Madison is part of, says: “Food is always at the centre of a fabulous dining experience and, by creating a seasonal special menu, we’re able to offer guests exclusive choices for their unforgettable evening.

“We’ll be suggesting guests choose from our selection of special champagne, rosé champagnes, and a cocktail menu that includes Dom Pérignon by the glass and speciality cocktails. This will ensure guests have a luxurious and romantic evening to celebrate this special holiday.”

The venue’s unrivalled views of London and St Paul’s make Madison a glorious Central London rooftop retreat, where the old world meets new. With such a stunning panorama, Valentine’s Day is one of their biggest sell-out events!

The team at The Black Grape, Edinburgh, gives us another example of tailoring your offering for the Month of Love. Operations Director Murray Ainslie talks about what they’ve planned: “We’ve created a romantic sharing feast with six dishes, cocktails and fizz, including some very special champagnes that will be available by the glass. This is a great way to mark the occasion and create lasting memories.”

Taking the same approach as they do every shift, Murray affirms they’ll be offering great service, amazing produce and a stunning setting – all elements that make The Black Grape stand out from other dining concepts in the city.

Suggesting a promoting tactic, he adds: “While social media will of course be a significant marketing channel, we’re great believers that nothing beats talking to guests while they’re on site. If they’ve loved their experience and can see our genuine passion for the event, they are likely to buy into it.”

Alex Webb on Park Lane, Madison and The Black Grape are all great examples to follow in order to capitalise on Valentine’s Day and make sure your guests have a wonderful meal together. As cheesy as they might appear, themed menus have proven to be a success on special occasions like this, so we highly advise not to miss the chance of having a full house not only on February 14th, but over the whole month.