Food and Drink

It wasn’t always like this. Hotel restaurants were once, until quite recently, generally considered a last resort, aimed at guests too tired or unadventurous to explore the local area. During the late 1800s, Auguste Escoffier revolutionised hotel dining when hired by César Ritz, with the pair eventually collaborating on the food offering at the Savoy Hotel, closely followed by the Ritz in Paris. Between then and now, however, a wave of hoteliers became avaricious, idle, uninspired and – ultimately -...

A destination bar within The Langham – Europe’s first ‘Grand Hotel’ – Artesian Bar has launched a new minimalist cocktail menu. Focussing on the mantra ‘less is more’, the list’s 22 new cocktails aim to champion just two flavour combinations. Over the space of eight months, the venue’s award-winning team of bartenders collaborated on developing the new menu, with drinks created in the Artesian laboratory, pairing thoughtfully-sourced spirits with just one key ingredient or flavour, exploring new methods of preparation...

University of Sussex Flat Earth Society are expecting to host more than 800 people at their first ever official ball - which will see students and like-minded thinkers gather to talk about how they think the earth is not round.

This week sees the welcome return of English wine as we visit one of the country’s largest producers in Sussex. 2018 was, in the parlance of Frank Sinatra, a very good year for English wine, and so it is only right we celebrate it. Hot and dry weather landed a bumper crop for growers across the country as many Old World wine producers struggled against the relatively temperate conditions north of France. At Bolney, a third-generation family business, clear blue...

The World’s first ‘Meat Massage Joint’ opens its doors to the public today at the Truman Brewery in Shoreditch. Meat-lovers will witness the Cook Strong Clan give their meat some TLC at a quirky pop-up on the Dray Walk. The process breaks down tough fibres, helping the meat melt in your mouth and not turn to mush. Dubbed TLC - Tenderizing Loving Care – the cuts are then smothered in sauces or glazes ready to be grilled to perfection ahead...

The first ever 3D printed steak could make the UK population turn vegan, its founder has claimed at this week's London Food Tech Week. Unveiling NOVAMEAT, a synthetic, 3D-printed meat that can mimic the texture of beef or chicken, Giuseppe Scionti said he has discovered a way to "bio-hack" plant-based proteins so they have a meaty texture. In doing so it could revolutionise the current livestock system by taking the focus away from animal meat to plant-based proteins which resemble...

Established at the turn of the millennium, Little Creatures began life in Fremantle, Australia. Set up by a group of friends, each hailing from the beer scene, the brewery was launched with the aim to brew a hop-driven American Pale Ale with a “distinctive aroma and delicious flavour”. Brewed slowly, with the best hops the team could source from Australia and the United States, the brewery’s pale ale eventually gained momentum and a small space was opened in Fitzroy, Australia,...

Staff were told there would be a conference call where they were given the devastating news

To begin, I must be honest: Italian food is one of my favourites. Unfortunately, this means I’m not easily impressed. With either an ‘authentic’ or ‘modern’ Italian restaurant on what seems to be every corner, we Londoners are spoilt for choice. That is not to say that London doesn’t have some of the finest gems in the crown of Italian cuisine, outside of Italy. The team behind nearby Japanese restaurant UKAI and Head Chef Roberto Vezzanni hope that their restaurant,...