Benugo at The Magazine Restaurant
Having recently been taken over by Benugo, The Magazine features a flowing membrane roof and columns that flood natural light into the room. Sheer glass walls also give the impression of dining in the surrounding garden, providing the perfect surroundings for your next event. Chef Tomas Kolkus has developed a menu that puts sustainability and seasonality at the heart of the kitchen, ensuring maximum taste and minimum waste.
Working alongside Cooking Sections Climavore project on exciting new dishes, food is utilised to follow the new seasonalities resulting from the climate emergency. Fish is never farmed but line-caught, herbs are from Growing Underground in Clapham where they are grown hydroponically and seaweed features due to its high nutrition, zero irrigation properties.
Whatever it is, the way you tell your story online can make all the difference.
The chef
Whatever it is, the way you tell your story online can make all the difference.
The team
Whatever it is, the way you tell your story online can make all the difference.
Even the menu has a story – it's printed on 100% recycled paper made with grass fibres at Frogmore Mill in Hemel Hempstead, on the world's first mechanised paper-making machine dating back to 1895, and still in use today.
Breakfast
The guests were treated to a unique virtual reality experience using a high-end graphics machine and our in-house Oculus Rift headset.
Whatever it is, the way you tell your story online can make all the difference.
All-day dining
Whatever it is, the way you tell your story online can make all the difference.
Whatever it is, the way you tell your story online can make all the difference.
Whatever it is, the way you tell your story online can make all the difference.
Sweet treats
Whatever it is, the way you tell your story online can make all the difference.
Whatever it is, the way you tell your story online can make all the difference.