Let’s all welcome February with open arms and empty stomachs. There’s tons of delicious new menus, dishes and deals to discover in the capital. And because we’re nice – we’ve found ten new eats you need to try this week. Dig in:

1. For a New Collaboration: Extra Fancy vs The Blues Kitchen

What: From Monday (30th January) to Wednesday (1st February), UK and USA will join forces for an extra special three-night collaboration. Battling it out on an epic ‘Surf vs Turf Wars’ menu, Extra Fancy vs The Blues Kitchen Shoreditch, will see the American clam shack’s chefs fly over to serve six of their ‘Surf’ seafood dishes, while The Blues Kitchen will showcase ‘The Turf’: six real-deal authentic meaty Texan BBQ dishes.

Why: Expect Extra Fancy’s dishes of smoked trout devilled eggs, oysters Rockefeller and duck egg in a jar with salt cod and pomme purée vs. The Blue’s Kitchen’s chicken wings with blue cheese dip, St Louis rib with Scotch bonnet hot root pickles, and smoked goat tacos. Then finish with a dessert face-off of an extra fancy Boston cream pie or The Blues Oreo doughnuts and salted caramel dip. A hedonistic cocktail menu will pit their mixologists up against one another with three unique concoctions to taste alongside the food. The Blues Kitchen have perhaps London’s longest and best selection of bourbon whiskies in their armoury.

Where: 134-146 Curtain Rd, London EC2A 3AR

2. For a New Foodie Deal: MEATliquor

What: MEATliquor predicts that Monday 30th January 2017 is the day that most Brits are likely to break their new year’s resolutions. After arduous analysing, flow charts and graphs; MEATliquor unearthed a significant overall spike in sales of their most indulgent menu items and cocktails on this day. It may just be because people are hungry on Monday, but we’ll stick to those highly reputable facts.

Why: Embracing indulgence with open arms, MEATliquor is offering everyone the opportunity to fall off the wagon in style and enjoy any burger, a House Grog cocktail and fries for half price at just £10. Burgers include the bacon and cheese with red onions, lettuce, French mustard and ketchup. Or if you prefer your beef with a fiery kick, try the green chilli cheeseburger with spicy chilli butter. Like that white meat?  Chow down on the buffalo chicken burger – a chicken breast smothered in their homemade hot pepper sauce, and topped with lettuce, red onions and blue cheese sauce.

Where: 74 Welbeck Street, London W1G 0BA

3. For a New Pop-Up: Pip and Nut

What: Pip & Nut are popping up at Selfridges Food Halls until 12th February with their dedicated Toast Bar. Taking the words ‘pop-up’ quite literally, the bar serves a selection gourmet toast and toppers from peanut butter, grated apple and maple syrup to avocado, almond butter and spiced seeds, all featuring the brands’ all-natural nut butters.

Why: Now celebrating its second birthday, the popularity of Pip & Nut continues to explode as nut lovers embrace its innovative, all-natural nut butters which are free from palm oil and refined sugars. The toast menu is concise, and features both sweet and savoury toasts. First off, choose your bread – either sourdough or rye – then pick your toppings. These include; marinated strawberries and almond butter; peanut butter, grated apple and maple syrup; peanut butter, fresh chilli, lime and coriander; and avocado, almond butter and spiced seeds.

Where: Selfridges Food Hall, 400 Oxford St, Marylebone, London W1A 1AB

4. For New Food Additions: Pret 

What: Ey up – what’s going on here. Well, the kitchen maestros down at Pret have just added to their vegan and veggie offering which launched earlier this month. Now available nationwide, Pret’s coffee counters are now stocked with a selection of new teas, coffees and broths – the perfect antidote to dark, wintry days.

Why: The first addition to the menu is the organic coconut rice milk – a light and naturally sweet dairy alternative, Pret’s coffees and hot chocolates are now available with organic coconut milk in all shops. Pick up a coconut milk flat white, coconut milk latte or coconut milk hot chocolate among others. The new selection of teas and infusions include: Matcha Green – a combination of oolong, matcha and white tea. There’s also Turmeric Tonic – organic ginger and turmeric with a touch of lemon and black pepper; and Rooibos Cacao – a blend of rooibos, organic cacao, cinnamon, chicory, and coconut. And the brilliant broth is full of flavour, and made from bone and meat from grass-fed cattle. And there’s a new vegan broth too.

Where: Locations here 

5. For New Lunch Dishes: Talli Joe 

What: Every day in India, almost 200,000 Bombay office workers enjoy a dabba, a three-tiered lunch box carrying a fresh meal prepared at home with love. This February, Talli Joe is introducing this revered Indian tradition to London diners with the launch of their Dabba Mania lunch menu.

Why: Launching on Wednesday (1st February), the Dabba Mania menu will change regularly with one vegetarian and one meat option offered each day. The new menu will be served 12 noon to 3pm, to eat-in only, and will include the following: from Pune in Maharashtra, West India – a spicy puneri misal salad is served alongside a half plate of crab vada pao, deep-fried crabmeat and potato patty in a pao bun, red chilli techa and a side plate of sweet potato chips. A batata vada pao is offered as a vegetarian alternative. From Dehi – Moong dal Ladoo, a small plate of lentil dumplings with green chili chutney and radish salad is served alongside tandoori butter chicken in tomato and butter gravy with a side plate of baby naan. A vegetarian option of tandoori butter paneer is also available. 

Where: 152-156 Shaftesbury Avenue, London, WC2H 8HL

6. For a New Foodie Discount: Brasserie Blanc 

What: Available until Thursday 9th February, pop down to Brasserie Blanc and get your mitts on their range of simple, hearty French dishes for half the price. Half price, people. Led by acclaimed chef Raymond Blanc, Brasserie Blanc is offering everyone dining on Monday – Thursday evenings 50% off all main dishes on the a la carte menu and specials boards.

Why: Championing the best of British produce combined with delicate French finesse, there is something to suit everyone’s palette. Favourites include confit duck leg and boeuf bourguignon from the Les Classiques range which are available all year round, whilst seasonal treats such as wild boar sirloin and wild mushroom ravioli with Swiss chard are the ultimate winter warmers. Meanwhile, decadent desserts include chocolate and almond torte and their famous pistachio soufflé with chocolate ice cream.

Where: Locations in Chancery Lane, Charlotte Street, Southbank, Threadneedle Street and Tower of London, bookings can be made via the website here.

7. For a New Takeover: Bocca Di Lupo 

What: On Wednesday (February 1st), Italian restaurant Bocca di Lupo will introduce a series of month-long regional ‘takeovers’. Famed for its regional Italian food, the popular trattoria will delve deeper into the varied cuisine, produce and techniques that span the country. It ain’t just pizza and antipasti.

Why: Kicking off the regional series for the month of February will be ski season at Bocca di Lupo, as Jacob Kenedy and his talented team launch the Valtellina Ski Menu. Jacob’s menu takes inspiration from the hearty and rich foods served on the Lombardy slopes. Perfect for the winter months and typical of the mountainous area, salty beef of Bresola Valtellinese will be served with caprino (fresh goats cheese) and oil to start, followed by Pizzoccheri (buckwheat flat noodles) with butter, bitto cheese, cabbage, sage and potato. Integral to any menu served in Lombardy, Jacob has created an authentic, comforting stew; dwarf deer marinated and stewed in red wine, spices and a touch of chocolate.

Where: 12 Archer St, Soho, London W1D 7BB

8. For New Flavours: Four Winters

What: Liquid nitrogen ice cream specialists Four Winters continue to innovate with a new menu of exuberant flavours, proving that ice cream can be enjoyed, come rain or shine. The new menu boasts spicy and sweet additions – whether you enjoy sticky stroopwafel, zesty orange flavours or a kick of chilli.

Why: The new winter menu feature the following flavours: Triple Chilli Chocolate – Four Winters’ chilli chocolate consists of rich chocolate ice cream laced with spicy marshmallows and chocolate crunchies to create the perfect winter treat; Peanut Butter Pretzel – Four Winters’ perfect peanut butter base is mixed with sweet and salty pretzel crunch. This is then topped off with a drizzle of salted caramel to create an enjoyable combination of sweet and salty; and Stroopwafel – Four Winters’ brown sugar ice cream is paired with pieces of crushed waffle cone and salted caramel.

Where: Locations here 

9. For a New Arrival: Byron

What: Byron have become proud parents once more – after welcoming a new meaty addition to their menu. After mashing together new burgers, the B-Rea and Clucky Balboa, the ultimate chicken burger has arrived at Byron.

Why: The Cluckosarus Rex combines two Byron favourites, with a fried chicken breast, onion rings, fried onion, American cheese, jalapeños, pickles, onions, BBQ sauce and a dollop of mayonnaise all nestled between a soft, squishy bun. And if you need more of a spicy kick – add a liberal coating of Byron’s homage buffalo sauce for a epic twist.

Where: Locations here 

10. For a New Opening: Tang 

What: Welcome to Tang – the hidden Fitzrovia noodle bar where the broths are bold and the vibe exudes ‘South Asian hawker house hangout’. Tang is your one stop slurp shop next time you need a noodle soup with more than a little bite.

Why: Combat the January chill with a chicken noodle soup with an Asian twang. Each bowl begins with a broth of Asian spices including ginger, star anise and mandarin peel – ingredients typically used for their restorative qualities in South East Asia. Tasty tang combinations include juicy tiger prawns, beansprouts and a perfectly soft-boiled egg; roasted and poached chicken with ginger sauce; or salted vegetables with tofu and shiitake mushrooms. Small plates include Korean-inspired fried soya milk chicken seasoned with homemade hot sauce; crispy black bean tofu in a white miso sauce; and cold wheat noodle salad with Asian pear, cucumber, pickles, goji berry and a soft-boiled egg.

Where: 111 Great Russell Street, London, WC1B 3NQ