09/03/26

Kraken Rum x London Terrarium Masterclasses at Rhum Tavern

Part botanical craft, part dark maritime folklore this collab is one of the more inspired evenings you'll find in the West End this spring.

Rhum Tavern, home to London's largest collection of rums, has teamed up with London Terrariums for a series of intimate masterclasses rooted in the legend of Kraken Rum. The myth goes that a rum barrel, dragged to the ocean floor by the Beast itself and stained black by its ink, was eventually recovered by pirates, albeit encrusted with moss and flora from the creature's underwater realm.

That image of unexpected beauty emerging from darkness is now the inspiration for an evening of hands-on terrarium making, spiced rum cocktails, and a good story or two. Guests will be guided step-by-step through building their own self-sustaining miniature ecosystem inside an iconic Kraken Rum bottle, using curated plants, mosses and materials provided on the night. Along the way, expect a deep dive into the history of terrariums, from obsessive Victorian plant hunters to their very modern revival.

Your £55 ticket covers all tools and materials, the finished Kraken bottle terrarium to take home, a care guide, and two expertly made Kraken cocktails from an exclusive menu.

Highlights include The Black Wake (coffee-roasted Kraken rum with cold brew), Ruby Depths (spiced rum with cherry, vanilla and citrus) and Cocoa Tempest (chocolate-washed rum and orange soda). Additional cocktails are available at £10 each, and everyone leaves with a secret Kraken gift.

Book now for dates through until June : Wednesday 11th March, Wednesday 15th April, Wednesday 6th May, Wednesday 17th June

Written by Claire Selby

Photography courtesy of Kraken Rum

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The Brown Cow Pub in Fulham – Review

Aug 6, 2024
2 min read

Updated: Aug 7, 2024

If you're looking to escape the hustle and bustle of Fulham's High Street, The Brown Cow Pub offers a serene haven paired with an exceptional brunch experience.

For starters we chose the Grilled Summer Courgettes. Grilled summer courgettes were perfectly charred and paired with succulent Isle of Wight tomatoes. The vegan burrata was creamy and indulgent, and the Fresh basil provided an aromatic finish that tied the dish together beautifully.

For my main I opted for the Ravioli of Simplicity 'Nduja' and Olive Ragu, a standout dish, featuring ravioli filled with spicy 'nduja. The robust olive ragu added depth, while the slow-roasted tomato and fennel provided a touch of sweetness.

My companion opted for the 8oz Ribeye Steak. The steak was cooked to perfection, with a rich, flavourful garlic butter melting over it. The thick-cut chips were crispy and golden, the roasted mushroom earthy and tender, and the fresh watercress added a peppery bite. For an extra touch of indulgence, the peppercorn and béarnaise sauce options are highly recommended.

To accompany our mains we picked the BBQ Sweet Potato with Pineapple Salsa. The BBQ sweet potato had a smoky, caramelised exterior which was delicious, perfectly balanced by the bright, tangy pineapple salsa.

To round up the meal and satisfy our sweet tooth we shared the Vegan Three Little Biscoff-Filled Donuts: These donuts were a vegan delight, each bite revealing a creamy biscoff filling. The donuts were light, fluffy, and indulgently satisfying.

We also shared the Vegan Cheddar Valley Strawberries: This dessert was a perfect end to the meal. The fresh Cheddar Valley strawberries were juicy and sweet, beautifully paired with whipped lemon cream. The pistachio shortbread added a delightful crunch, and the strawberry sorbet was refreshing and vibrant.

The Brown Cow Pub offers an unforgettable dining experience that begins with a relaxing brunch and extends into a delightful evening. Whether you're in for a quick bite or a leisurely meal, this Fulham gem promises culinary excellence in every dish.

Address: The Brown Cow, 676 Fulham Rd, London, SW6 5SA

Website: https://butcombe.com/the-brown-cow-pub-fulham/

Written by: Stephanie Sowaha

Image one courtesy of Brown Cow

Photography by Stephanie Sowaha