How did business lunch historically come about?
A business lunch is a lunch for busy people served in restaurants during certain hours, most often between 12 and 15. It includes tasty, hearty but easy-to-prepare dishes so that you can have time to eat during your lunch break. And business lunch is also relatively inexpensive compared to the regular menu, which also makes it attractive to office workers.
Each of us has been to a restaurant for business lunch at least once in our lives, but not many people know its history. Let’s fix that!
How it all began
Business lunch appeared in England in 1706. In those days, businessmen did not have their own offices, and all important issues were solved in restaurants, over a shot of cognac or a cup of coffee and a cigar. Tea was not served in such places — the drink was considered rare and expensive, and it was more often preferred by women, who were not allowed in places where men drank alcohol and smoked tobacco.
Restaurateur Thomas Twining decided to kill several birds with one stone at once — he opened a tea room at his restaurant and introduced the drink into everyday life, excluding alcohol on principle. The news that there was a quiet place where you can quietly negotiate, soon spread throughout London, and gradually the restaurant acquired a reputation as a business center. And the snacks served with tea and sandwiches, which were invented in the same England a little later, began to be called business lunch — that is, a lunch at which all business matters could be resolved.
In our country, the convenience of business lunch was appreciated a little later — only in the 19th century, and it was served exclusively in inns. And in the days of the Soviet Union it changed its name altogether, becoming a «set lunch». In inexpensive establishments this phrase is still used today, while decent restaurants have returned the business lunch to its usual name, although the principle of the three-course menu has been preserved since the Soviet times.
Where to try
Today, business lunches are offered by most of the capital’s establishments. Usually they are a standard set of soup, salad and hot food, sometimes they can be supplemented with drinks and desserts. At the same time, the dishes themselves may vary, and it usually depends on the cuisine offered by the restaurant.
There are business lunches and in the menu of Belgian brasseries Lambic. And it bears little resemblance to the Soviet «complex lunch» — here we are rather talking about refined cuisine. For example, you can order cheese soup with shrimps, fish and chips with tartar sauce, bruschetta with chicken liver with caramelized onions for only 790 rubles. Salad+soup" or ‘salad/soup+hot food’ sets will cost you even cheaper. And since Lambic is a beer restaurant, you can ask for a glass of refreshing beer to pair with the dishes, breaking all Thomas Twining’s principles. We are waiting for you for lunch!
Japanese beer Hitachino Nest Yuzu Lager
It is tacitly believed that the best beer is brewed in Europe — Belgium, Germany and the Czech Republic. However, there are other countries which produce high-quality foam, it is just that it is not so popular in Russia. For example, Japan. Connoisseurs will confirm: it is almost impossible to find tasteless beer in the land of the rising sun. On the shelves of Japanese stores there are both classic varieties and unusual labels. A bright representative of the latter is Hitachino Nest Yuzu Lager. Let’s find out what exactly it is good for. Freshness and harmony The original Hitachino Nest Yuzu Lager is brewed on the basis of Hitachino Nest Lager light lager, but with a secret ingredient. Yuzu juice, or Japanese citron, is added to the drink. Thanks to this fruit, the taste and aroma of the beer acquires characteristic citrus notes, refreshing sourness and piquant bitterness. In addition to yuzu itself, the flavor of Hitachino Nest Yuzu Lager has notes of tangerine, grapefruit, malt and hops. And in addition to the citrus sourness, the full-bodied flavor also shows light malt notes. Hitachino Nest Yuzu Lager is so refreshing and drinkable that it is often consumed without gastronomic accompaniment, as an aperitif. It is the perfect drink for hot weather or to quench thirst. This beer can also be served with light appetizers, salads and seafood. A bit of history If you want to delve more into Japanese beer culture, it’s also worth learning more about the maker of Hitachino Nest Yuzu Lager. This is a Kiuchi company founded by Kiuchi Nihei in the city of Naka in 1823. Initially, the company only produced sake, and later switched to other alcohols such as wine, liqueurs, and beer. In 1996, Kiuchi put beer production on stream by opening its own mini-brewery, Hitachino Nest. Hitachino is the old name of the province, which in ancient times was known for its fertile soils and abundant crops of grains from which excellent beer was brewed. Kiuchi products have repeatedly received prestigious awards at beer competitions and festivals, not only in Japan, but also abroad. The beer is appreciated for its excellent taste and quality, and the company itself is appreciated for its loyalty to tradition: since its foundation, for almost two centuries, it has been owned by the same family. Looking for a place to try Japanese beer in Moscow? Come to any Lambic beer restaurant. We have many interesting varieties that will pleasantly surprise you!
24 March 2025
Summer lambics: refresh yourself with a fruity beer from Belgium
When the thermometer is high, nothing is as refreshing as a cold beer. Especially if it’s lambics — a traditional Belgian sour beer with natural juice, which not only gives a pleasant coolness, but also pleases with deep flavor. Why fruit beer saves you in the heat Light sourness, sparkling «character» and juicy fruit notes make lambics an ideal drink for summer. Unlike heavy ales or bitter IPAs, fruit beers are easy to drink, almost like lemonade, but with a distinctive beer depth. It stimulates the appetite, quenches thirst and gives a feeling of freshness thanks to the natural juices in the composition — cherry, raspberry, peach or other fruits and berries. What to choose The best option for hot weather — sour lambics, which do not leave an unpleasant feeling of lusciousness, like a sweeter beer or soda. For example, the classic cherry Kriek MAX. The bright flavor of ripe berries and pleasant sourness make it perfect for a hot day. «Kriek» is not too sweet, with a slight tartness and a long aftertaste. If you like softer, sweeter options, Lindemans Pecheresse is your choice. This peach lambic has a honeyed and fruity bouquet, a light sparkle and velvety texture, and a slight acidity and refreshing note in the finish. A variant for cider lovers, but it’s still a lambic — Lindemans Apple. The drink has a bright rich taste, which perfectly balances the sweetness of red and sourness of green apples, pleasant aroma and refreshing aftertaste. Perfect for a hot day! How to drink lambics in the heat For a beer to be truly refreshing, proper serving is important. Lambics should be: — Cool down to 6-8°C — this will reveal all the nuances of flavor, but will not lose the freshness.— Serve in tall glasses — the flavor will «play». If desired, you can add ice to the drink, but do not get carried away — there is a chance to «dilute» the deep flavor of Lambic. And it is better to just have to go to Lambic! In our beer restaurants — a large selection of varieties from Belgium and other countries of the world. Proper serving of drinks, delicious food, cozy atmosphere and excellent service are guaranteed!
21 June 2025