Chill out in London. In these stressful financial times it’s good to hear that Buddha Bar, the famous chill-out Paris nightspot, has now opened a London branch. Located under Waterloo Bridge in a Grade 2 listed space, the place has been created by Raymond Visan, the creator behind the original Parisian Buddha Bar. So expect the oriental vibes, design, and food of the original, plus the signature hip chill-out music soundtrack (there are currently 14 best-selling Buddha Bar music compilations - if you like laid back chill-out tunes with an oriental flavouring, do yourself a favour and check them out.)

Find out more about Buddha Bar.

‘Avant garde constructivist cookery’, may be a mouthful, but I suppose that’s appropriate for canapés. A lifelong love of all things Russian has led chef Tom Wolfe to learn all about 1930’s avant garde constructivist art, Russian cuisine and architecture. These subjects have influenced his unique dishes and his career as a culinary architect and food designer. Through his company Bluefood Produktions, he produces delicious and aesthetically beautiful food for many high-profile clients, such as as the pure constructivist style canapé trays and bite-sized treats for Stolichnaya Vodka.

Tom works with cutting edge photographer Richard Haughton to capture his sleek and innovative style, and many of these images are soon to be published in his forthcoming book on ‘couture cooking’, but in the meantime check out his slideshow for a taste of what the book may have to offer.

Hmmm… chocolate & anchovy. If you ever yourself in Madrid with a massive craving for chocolate, head straight for Cacao Sampaka. This boutique style chocolatier controls the whole process of manufacturing their chocolate, from the selection of the cocoa beans through to the packaging of the product. Using only authentic cocoa, everything is made by artisans in a small factory, who try to create a whole new language of forms and flavours using chocolate.

Thinking that I’m an adventurous sort of guy, I was tempted by their ‘Gastronomic Innovations’ selection that is “only for the risky one.” I was fine with choices such as balsamic vinegar and chocolate, and even the parma cheese and chocolate was interesting, but the chocolate anchovy! Dear god, it was horrific. For the love of god, save yourself the torment, and never mix salty fish with chocolate!

Find out more about Cacao Sampaka.