Food and Drink

Levantine-inspired restaurant Arabica has launched a new brunch menu with a selection of innovative dishes that are guaranteed to spice up your weekend.   The restaurant has been a key part of the food offering at Borough Market for over 18 years, and is now bringing Londoners a new way to enjoy the punchy and fragrant ingredients of the Levant, with many of the new dishes featuring an array of products imported directly from the region by Arabica themselves. The...

It’s not every day you get to try a wine blended with six full-bodied red grapes before going through an intensive oak ageing process to deliver a uniquely bold flavour layered with maple, vanilla and charred spice more akin to whisky than wine. But thanks to Apothic Wine’s latest release, Inferno, you can now get your hands on this intriguing wine for quite a reasonable price at most Sansbury’s, and it’s well worth a try. The Californian small-batch bottle is...

Sitting within the former art deco Dalston cinema on the once gritty stretch of Kingsland Road, EartH Kitchen (the name stands for Evolutionary arts Hackney) is the new venture by the former executive chef of St. JOHN, Chris Gillard and Auro Foxcroft, founder of cultural hub, Village Underground. The new live music and art space is dramatic in both style and size. The restaurant, which lies beneath tiered seating, is a cavernous space (150 seats for diners) stylishly fitted with...

The first commercial brewery to open in Hackney since the 19th Century, London Fields Brewery was launched in the summer of 2011. Following a sequence of legal issues surrounding co-founder Jules De Vere Whiteway-Wilkinson, the brewery was acquired by Carlsberg in 2017, purchased in a joint venture with Brooklyn Brewery, with which the Danish company signed a UK distribution deal in 2016. Currently brewed at Truman’s Brewery in east London, the Carlsberg/Brooklyn takeover plans to return the brewing process to London Fields...

The Meat Shack mislabelled beef as Aberdeen Angus and British pork and chicken which he bought from the Netherlands

A symbol of the transient nature of life, the cherry blossom (sakura) season is a big deal in Japan. Dating back to the eight century, hanami (literally meaning “looking at flowers”) parties and picnics take place each year as the cherry blossom front sweeps the length of the country, typically beginning as early as February in Okinawa, concluding in Hokkaido around May. Throughout this period, countless festivals and celebrations take place throughout the country beneath the sakura trees, where families...

With plenty of exciting launches constantly taking place across the Capital, we pick London’s best new restaurant openings taking place over the coming month. BAO – Borough Since launching a street food stall at Netil Market, BAO has garnered a cult following. Returning to a market setting, the Taiwanese restaurant will open its third permanent site on the fringe of Borough Market next week, accepting reservations for tables of five or more, with three new bao buns joining the new...

A captivating shot of a celebration of the goddess Nuwa, taken by Chinese photographer Jianhui Liao, has seized this year’s crown at Pink Lady Food Photographer of the Year 2019, the world’s leading celebration of food photography and film. Liao was presented with the £5000 prize at the awards in front of an audience of four hundred guests at a glittering Champagne Taittinger reception packed with celebrities from the food and photography world.  Legendary musician and cheesemaker Alex James hosted...

Following the success of Brunswick House in Vauxhall, Jackson Boxer and Andrew Clarke worked together on a brand new project last Summer. Occupying a long stretch of Shoreditch often untroubled by footfall (compared to nearby Old Street and Great Eastern Street, at least), St Leonards quickly became one of 2018’s most highly-discussed, devoutly genuflected new openings. Anybody who was anybody was utilising the space’s natural light to photograph their charcoal-baked oysters or opinion-dividing foie gras chawanmushi, plastering them all over...