Latest news with #SpringGarden
Glasgow Times
2 days ago
- Business
- Glasgow Times
TikTok famous Clydebank takeaway draws in customers from Edinburgh
The takeaway manager, who asked not to be named, says its 'absolutely awesome' to be in the running. Head chef and owner Frank Wang pictured at work in the kitchen (Image: Colin Mearns) They said: 'I'm so so proud of our customers, I can't believe the support we've got for it. 'We're really lucky.' They continued: 'The boss is so customer-focused and he really believes in value for money. His portions are huge. 'It's a family business and he believes in having a family environment for the staff as well.' 'If we won, it would be great for the guys in the kitchen who work their backsides off on a daily basis.' Glasgow Times Best Takeaway awards finalist Spring Garden (Image: Colin Mearns) Spring Garden has been open for a few years, but was taken over by Ming Long Wang in February 2023. The takeaway has a 'massive TikTok following' with people travelling 'from all over' to get a taste of their food including their gluten free options. The manager told the Glasgow Times: 'In such a short space of time we've managed to build a massive customer base. 'We've got folk coming from as far away as Edinburgh which is crazy but they're willing to drive through and that's mainly for the gluten-free options.' (Image: Colin Mearns) The takeaway also has a constantly evolving menu with the manager saying they are constantly coming up with new ideas. They said: 'He [the owner] is fabulous. 'Recently he came up with the new ham and cheese wontons which are brilliant. 'His salt and chilli stuff especially is incredible. 'The salt and chilli battered chips are absolutely off the chart, and he does salt and chilli mini toasties. It's awesome.' (Image: Colin Mearns) Ming Long Wang, the owner of Spring Garden, said: Thank you so very much to all our customers for taking the time to vote for us, we appreciate every one of you. 'We are so very blessed and so fortunate to have such wonderful customers, it would mean the world to win this not just for our family at Spring Garden but for our customers, who we also consider our friends, who believe in us.'
Yahoo
2 days ago
- Business
- Yahoo
TikTok famous takeaway draws in customers from as far away as Edinburgh
A CHINESE takeaway that draws in customers from as far as Edinburgh is in the running to become the Glasgow Times Best Takeaway. Spring Garden, on Glasgow Road in Clydebank, has made it to the top 10 of the best takeaways in Glasgow and the surrounding area as voted for by our readers alongside Asian Tandoori, Catch, Chippy Mahal, Clay Oven Tandoori, Kam Wa Chinese, Levant, The Kraken Chippy, Rowan's Deli and Umair's. The takeaway manager, who asked not to be named, says its 'absolutely awesome' to be in the running. Head chef and owner Frank Wang pictured at work in the kitchen (Image: Colin Mearns) They said: 'I'm so so proud of our customers, I can't believe the support we've got for it. 'We're really lucky.' They continued: 'The boss is so customer-focused and he really believes in value for money. His portions are huge. 'It's a family business and he believes in having a family environment for the staff as well.' 'If we won, it would be great for the guys in the kitchen who work their backsides off on a daily basis.' Glasgow Times Best Takeaway awards finalist Spring Garden (Image: Colin Mearns) Spring Garden has been open for a few years, but was taken over by Ming Long Wang in February 2023. The takeaway has a 'massive TikTok following' with people travelling 'from all over' to get a taste of their food including their gluten free options. The manager told the Glasgow Times: 'In such a short space of time we've managed to build a massive customer base. 'We've got folk coming from as far away as Edinburgh which is crazy but they're willing to drive through and that's mainly for the gluten-free options.' (Image: Colin Mearns) The takeaway also has a constantly evolving menu with the manager saying they are constantly coming up with new ideas. They said: 'He [the owner] is fabulous. 'Recently he came up with the new ham and cheese wontons which are brilliant. 'His salt and chilli stuff especially is incredible. 'The salt and chilli battered chips are absolutely off the chart, and he does salt and chilli mini toasties. It's awesome.' (Image: Colin Mearns) Ming Long Wang, the owner of Spring Garden, said: Thank you so very much to all our customers for taking the time to vote for us, we appreciate every one of you. 'We are so very blessed and so fortunate to have such wonderful customers, it would mean the world to win this not just for our family at Spring Garden but for our customers, who we also consider our friends, who believe in us.' Spring Garden is located at 577 Glasgow Road, Clydebank
Forbes
20-05-2025
- Business
- Forbes
Stunning New Garden Suites Debut At The Trafalgar St. James, London
Exterior of Trafalgar St James hotel, London Stevie Campbell The former headquarters of Cunard, the well known transatlantic shipping company founded in 1840, is today one of London's best-located hotels, the Trafalgar St. James. On the south west corner of the John Nash designed Trafalgar square, the five-star hotel is ideally placed for art lovers, with free admission to the National Gallery and the National Portrait Gallery on the other side of the square. The National Gallery has just unveiled a major refurbishment and rehang of the Sainsbury wing, making it an even better time to see its collection of masterpieces of Western art from Raphael and Leonardo to Cezanne, Turner and Van Gogh. Also nearby is St Martin in the Fields, one of the most famous churches in London, offering wonderful lunchtime and evening classical concerts. National Gallery, St Martin in the Fields and Trafalgar Square getty Trafalgar St. James, part of Hilton's luxury Curio Collection, has recently launched the new Spring Garden Suites, six luxury suites, part of the hotel's £6 million renovation, a full refurbishment of the ground and lower ground floors and the opening of Rockwell Bistro & Wine Bar. The lobby opening into the restaurant and bar feels so much brighter and modern with the renovation. And there are plenty of helpful staff, ensuring that check in is a breeze. A new garden suite at The Trafalgar Pellier Photography The new Spring Garden Suites are tucked away on the lower ground floor but they are astonishingly bright, thanks to a clever lighting system that emulates daylight. The hotel has used innovative lighting company Light Cognitive to create the most realistic lighting effect possible. Light Cognitive used an LED innovation that follows nature's circadian rhythm. The lighting design is claimed to help to improve mood, sleep and health for guests. The warm, sophisticated interiors from from Design LSM (the award-winning studio behind another Hilton property, 100 Queen's Gate and restaurants Cinnamon Bazaar and Gaucho) are from a contrasting palette of bold colors against natural tones of dark oak and rattan. A lounge in new garden suite at the Trafalgar Pellier Photography Each suite has great amenities from a Nespresso Vertuo coffeemaker, a Dyson Supersonic hair dryer and Molton Brown toiletries. As well as being well away from the bustling Trafalgar Square above, a super comfortable bed and a sleep sound machine ensures a restful night's sleep. The six subterranean Spring Garden suites are in addition to the hotel's 131 bedrooms and suites on the upper floors. Rockwell Bistro & Wine Bar at Trafalgar St James, London Pellier Photography The redesigned lobby flows nicely into the elegant new restaurant and bar, also designed by Design LSM. Hotel guests can have breakfast at all-day destination, the Rockwell Bistro & Wine Bar. For guests and outside visitors, the Rockwell is an inviting oasis of calm, right on the corner of London's most famous square, a major tourist destination. The menu offers deli-style dishes and small plates for lunch and dinner, including Sussex Wagyu Beef, cured meats and cheeses. Menu highlights include Iberico ham croquetas and an incredibly delicious vegan pasta dish – Cavatelli with cavolo nero pesto, chilli, and Stracciatella cheese that you'd never guess is vegan. The wine list is comprehensive with wines from 15 countries including some of England's finest sparkling wines. The Rooftop bar at Trafalgar St James Trafalgar St James For panoramic views, The Rooftop definitely deserves its title as one of London's top skyline bars. Sip on the excellent cocktails and enjoy succulent burgers, prawn bao buns or nibbles while surveying Trafalgar Square, the London Eye and many more of the city's most recognisable landmarks. Booking in advance is recommended. An overnight stay in a Garden Suite is from £479 (room only).
Telegraph
18-05-2025
- Entertainment
- Telegraph
The dos and don'ts of having a posh picnic
The spring/summer social season gets underway this week as the Chelsea Flower Show kicks off in London. Following hot on its heels will be the Cartier Queen's Cup, Royal Ascot and Henley Royal Regatta, among many other wonderful outdoor events. And this week, at least, the rain is holding off! If you're going to any of these and hosting friends too, you may want to up your picnic game. But there's no need to go full silver service, which frankly looks a bit naff these days. Instead, a mix of traditional crockery and practical, easy-to-serve dishes is the order of the day. Here, chefs Skye Gyngell and José Pizarro, who are collaborating at the Chelsea Flower Show pop-up restaurant Spring Garden, share their tips on how to put together a posh picnic. Posh doesn't have to mean expensive or fussy 'A salad of cooked beans – perhaps cannellini or borlotti – with olive oil, lemon zest, a touch of garlic, and plenty of herbs like parsley or dill is wonderful,' says Skye. 'I lean towards ingredients that hold their shape and improve in flavour as they sit. 'Beetroot is another favourite: roasted, then dressed with red wine vinegar, a little honey, and tossed with walnuts or goat's cheese. Grains like farro or barley also make a lovely base, carrying the flavours of seasonal vegetables and fresh herbs beautifully. 'I always gravitate towards dishes that are vibrant and unfussy. Something like smoked trout with noodles and chilli sauce that is deeply flavoured yet light, or a salad of broad beans, peas, spinach, cucumber, feta and purple basil that brings freshness. And I can't resist a crunchy summer slaw, using the best of what's in season – kale, carrot, beetroot, sour cherries, almonds, and a splash of balsamic work beautifully. Skye also recommends her poached chicken salad: 'Poach a whole chicken with garlic and thyme until tender. Once cooled, shred the meat and layer it over crisp iceberg lettuce. Sweet carrot and celery can add crunch, while toasted almonds bring richness. Finish the salad with a scattering of fragrant lovage. A bright dressing of extra virgin olive oil, lemon, and a touch of salt ties everything together – add this right before serving.' José agrees: 'Of course, I'm Spanish, so I would have a big plate of Jamón Ibérico, cheese, empanadas. You can also have skewers with vegetables, escalivada, and marinated chicken thighs. Bring a whole salmon with plenty of herbs and tomato salads. Growing up, we would have a Russian salad with potatoes, peas and carrots. 'You can pre-prepare a gazpacho or salmorejo and have it in the freezer. Preserved lemons are easy to make and great for salads or with cheese, cold meats, because of their saltiness. 'I used to have Spanish tortilla {potato omelette} with my parents, who were farmers, in Spain [José is from Extremadura]. You can make that in advance. One dish that is quite sentimental is chicken escalope. I remember when I was small, sitting outside looking after the animals and eating it. My mum had made it with flour, egg and breadcrumbs. I adore that.' Do use shop-bought – as long as it's quality Skye says: 'Perello olives are a favourite of mine – they are bright, briny, and full of character. A bag of really good quality crisps and perhaps a beautiful aioli from your local deli can turn even the simplest picnic into something special. And I can't recommend fresh sourdough bread enough – at Heckfield Home Farm's produce sales, we offer freshly baked loaves.' José agrees: 'Bring some olives – maybe deep fried and stuffed with manchego. And good, unsliced bread. You can just tear it apart at the picnic. And a tin of anchovies.' Don't forget about the temperature of meats and cheeses Skye says: 'Having a good picnic really comes down to keeping things cool and properly wrapped. For meats, I always pack them in a well-insulated cooler with plenty of ice packs — especially if they're cured or cooked ahead. You want to keep them at a safe temperature, but also protect their flavour and texture. With cheese, I avoid wrapping it in plastic – beeswax wraps or parchment are much better, as they let it breathe. And I always transport cheese in a cool bag, but let it come to room temperature just before serving. That way it's not sweaty or soggy, just soft enough and tasting as it should.' José adds: 'One cheese that does travel well is Torta del Casar. It's hard outside, soft inside, and you can serve it with croutons or bread. It looks good and is indulgent.' Do use what's in your garden Skye says: 'I always encourage people to grow what feels joyful and manageable—it should be a pleasure, not a chore. Tender herbs are a great starting point: chervil, tarragon, dill, and marjoram bring such freshness to dishes. Soft salad leaves like rocket, mustard frills, and sorrel add beautiful peppery and citrus notes. Edible flowers are wonderful for both flavour and beauty—nasturtiums for their gentle spice, violas for a soft sweetness, and borage with its lovely cucumber taste. 'If you have the space, grow a few heritage tomatoes or courgettes. Their flavour, fresh from the garden, is incomparable. 'Most recently I've been noticing more people gravitating towards pickled and fermented elements that bring a bright, lively note to dishes, whether it's quick-pickled cucumbers or a little sauerkraut tucked into sandwiches.' José says: 'I have a small patio, growing lemon verbena. Put it in your salad, then mix with edible flowers. It's pretty, but I always say if you put something in the food, you need to think of colours, flavours and textures too. I like very peppery leaves like rocket and crunchy lettuce leaves like oreja de burro or donkey's ear.' Don't bring mayonnaise – or anything that wilts 'Make your own dressing,' says José. 'Bring a small bottle of extra virgin olive oil.' Skye agrees. 'Add something simple like lemon and a touch of mustard – and shake it in a jam jar upright before serving. 'I tend to avoid foods that wilt, melt, or spoil easily in the warmth. Anything overly creamy or rich may not travel well or feel appealing outdoors. I'd also steer clear of complicated dishes that require last-minute assembly or are fussy to eat. A picnic should be generous, simple, and relaxed.' Don't use paper plates or plastics where possible 'I always prefer to use proper plates and cutlery, even when dining outdoors,' says Skye. It not only minimises waste, which is so important, but it also elevates the whole experience.' 'Paper plates and plastic are a no-no,' says José. 'It's about proper glasses, cutlery, proper plates, even bamboo ones. 'A beautiful tablecloth and proper napkins make it even more special. You could also use something from your grandparents, an heirloom. Make it comfortable with chairs, cushions and a table. And if you can, bring a bunch of beautiful seasonal flowers.' Do think about sustainability when transporting food Skye says: 'I like to keep things simple and practical, but always with a touch of beauty. I tend to use sturdy baskets to transport everything – they prevent things from sliding around and look lovely when you arrive. For the food itself, I prefer reusable containers and waxed cloth wraps rather than foil or clingfilm wherever possible. They keep things fresh without too much waste. If a dish is particularly delicate, I'll sometimes nestle it into a tin or a ceramic dish with a lid.' José agrees. 'Always use glass containers for packing, as it is more sustainable. Use muslin for wrapping your bread. Clingfilm is a no-no for me. It's very important to make sure everything is sealed and don't pack anything when it is hot. Plus, make sure any pre-prepared dishes are defrosted.' Do amp up the drinks 'I love homemade cordials – elderflower or rhubarb and sweet cicely – with sparkling water,' says Skye. 'For something a little stronger, a well-chilled rosé or a simple white wine works beautifully outdoors.' José adds, like a true Spaniard: 'Cava or Sangria is always good. Don't go for an Aperol Spritz, it's too complicated. Cava is value for money and no Prosecco! It's too sweet.' Or there's always Pimm's, of course! And finally… Do think about wildlife and potential food thieves José says: 'Outside once with my partner Peter [Meades], we had made beautiful lamb cutlets. We went into the kitchen briefly and the seagulls bloody took all of them – and they were hot!' Do have a backup plan Skye says: 'Maybe it's my Australian upbringing, but I've always felt there's a certain temperature it needs to be for people to feel truly relaxed. So, don't hesitate to move things undercover if the weather turns. A picnic isn't meant to be a battle with the elements.' Don't forget dessert 'I like a lot of fruit,' says José. 'Strawberries, cherries, or roasted peaches with honey and lavender from the garden.' Skye adds: 'Or you can bring a lovely cake with seasonal jams.' Don't forget to enjoy it! 'Our senses are more alive when we're in nature, which allows us to be more present,' says Skye. 'I think that can make even the simplest food feel more delicious, more memorable.' José agrees. 'Picnics are about not being in a hurry, not being stressed. In Spain, we have some music too. I love jazz or flamenco when I'm setting everything up, maybe Paco de Lucia or Camarón de la Isla. It's all about being with the people you like and creating memories. Everything tastes better when it's sunny.' Open during RHS Chelsea Flower Show from May 20 to 24, Spring Garden is a collaboration between luxury London caterer AP&Co and celebrity chef Skye Gyngell, with renowned restaurateur José Pizarro joining the team for 2025. To book your tickets visit:
Fox News
06-04-2025
- Politics
- Fox News
First lady Melania Trump opens White House gardens to all Americans
Washington, DC – A time-honored White House tradition has taken place again this April as first lady Melania Trump welcomed Americans to the White House grounds to view the beautiful gardens in early bloom. Sunday's skies were mostly cloudy with highs near 60F and the sun was peeking through — so the threat of spring showers kept no one away. Americans lined up early in the morning to view the Trump White House gardens across the South Lawn. Previously scheduled for both Saturday and Sunday, the tours were rescheduled to Sunday due to "an abundance of caution and to ensure the safety of all within proximity to public demonstrations planned near the White House," according to a press release. On the tour, visitors can view the flower garden, The Rose Garden, the Jacqueline Kennedy Garden, the Kitchen and Cutting Garden, and the Children's Garden. The White House grounds comprise the oldest continually maintained landscape in the U.S. Currently, there are 33 commemorative plantings. Nicholas Clemens, director of communications at The Office of the First Lady, told Fox News Digital, "We are proud to continue the longstanding tradition of Spring Garden Tours by inviting the public to enjoy the beauty and history of the White House grounds." "It's a special opportunity for visitors of all ages to experience the gardens that have been cared for by dedicated staff and enjoyed by generations of first families," he added. Placed around the grounds are photos of first lady Melania Trump and President Donald Trump along with photos of previous first families in the gardens. The tour on Sunday also offered the last chance for the public to view the Southern magnolia tree said to have been planted by President Andrew Jackson. The nation's seventh president served from 1829 to 1837. President Trump recently said that the tree is in "terrible condition" and needs to be removed due to the safety hazards it presents. The Jackson tree was seen propped up with wires on Sunday to ensure the safety of both the building and the visitors. During the tour, crowds swarmed "The Beast," snapping photos of the well-known presidential limousine. The White House partners with the Trust for the National Mall in raising private donations and recruiting volunteers for the tour. Julie Moore, spokesperson for the Trust for the National Mall, told Fox News Digital that they're honored by the partnership and "help care for the iconic White House Gardens all year long." "This is a wonderful event that invites visitors to enjoy the beauty and history of the White House gardens," she said, "and to enjoy the work we do to preserve them for the next generation." See more pictures of the White House Spring Garden Tours from Fox News Digital, below. The garden tour is separate from the White House tour. The south grounds of the White House will open again to the public for another weekend in the fall, as per usual arrangements.
