From a six layered cake to a premium gin cocktail, Hilton has expanded its menu with new unique dishes
Calling all food and drink lovers – Hilton is adding four new mouth-watering, unique creations to its menu, available in 31 UK Hilton hotels from London to Edinburgh, and 145 hotels across Europe, Middle East and Africa.
The brand-new creations have been developed as part of Hilton’s annual Flavour and Flair competition, where Hilton’s talented food and beverage team members from across Europe, Middle East and Africa go head-to-head with their creations, competing to have their drink or dish featured on Hilton menus across the region.
A long-standing pioneer on the flavour-front, Hilton kitchens and bars across the world are responsible for the birth of world-famous F&B firsts, from the Pina Colada, Waldorf Salad and even the Red Velvet cake.
Continuing with the trail-blazing, the four newest taste sensations are:
Pastry perfection … The Belle Provence
A delicious six layered sponge cake, tiered with a surprising combination of fresh rosemary, sweet almond and juicy apricot compote.
Creator, Chef Ankit from Hilton Salwa Beach Resort & Villasin Qatar, took inspiration from the region of Provence in France, which produces the largest amount of apricots, to bring this baking creation to life.
Cocktail’s finest … The Simia Sour
Be transported to the tropics with this perfectly balanced cocktail by mixologist Andrea Volajova from Hilton Prague, Czech Republic.
Featuring a range of fresh botanicals of gin, zesty lemon juice and punchy cranberry juice, topped off with a foam of egg white.
Mouth-watering mocktail … The Zinggreen Frost
A health fuelled mocktail, bursting with luscious cold green tea, aromatic ginger water, lemon juice and sweet honey, with a touch of mint to finish. Bartender Mohammed Hassan from Hilton Hurghada Plaza in Egypt, wanted the drink to provide a refreshing hit of zesty goodness with every sip and move away from calorie laden, sweet concoctions.
Punchy power bowl … The Rainbowl
A stunning power bowl like no other. Chef de Partie Pedro Caetano from Conrad Algarve in Portugal took inspiration from the colours of the rainbow.
His creation features bright blueberry salmon, delectable quinoa and black chia, salty granola and a whole range of exotic vegetables and fruits which creates the stunning rainbow effect.
Emma Banks, Vice President of F&B Strategy & Development EMEA, said: “For over a century we have been serving up industry firsts, from the Pina Colada to the Red Velvet cake.
“Our culinary and cocktail teams are more determined than ever to be innovating and creating world famous F&B. By galvanising our talented team members with the Flavour and Flair competitions, it inspires them to create the next big dishes, that will help us lead trends for the next century.
“Now available in the UK, make sure you visit your nearest Hilton to sample them all for yourself!”
To find out more and join the conversation visit @tasteofhilton
#TheNextBigThing
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