Food and Drink

To celebrate their first Christmas since opening, award-winning restaurant Hammer & Tongs, in Farringdon, has announced plans to launch a special South African Braai menu – an African style of cooking that uses an open fire, generally fuelled by wood. Slow-cooked entirely over Sicklewood and Blackthorne, on an open fire, the menu will offer guests the chance to enjoy two courses for £20, or three courses for £25. With the possibility of accommodating groups from two to 80, the restaurant’s...

When Hoppers opened in 2015, the tiny Sri Lankan restaurant became an instant success. In the heart of Soho, the excitement behind the launch can be attributed to a number of factors; notably the welcome introduction to a South Asian cuisine previously quite unexplored in London. JKS Restaurants’ rich portfolio also helped, I’m sure, also including Gymkhana and Trishna. Then there’s the whole ‘no-reservation’ policy, allowing the restaurant to turn tables quickly and keep costs down, alas removing certainty of...

Greggs the bakers have had to apologise profusely for a tongue-in-cheek nativity scene in a promotional photo for its first ever advent calendar with a sausage roll in the place of baby Jesus. “We’re really sorry to have caused any offence, this was never our intention,” the bakers apologised, though they said they would not be withdrawing their advent calendar. But an apology wouldn’t suffice for critics from the The UK Evangelical Alliance who accused Greggs of a “manufacturing a scandal...

Launched in 2003, Innis & Gunn has since become one of the UK’s most successful international craft beer businesses. Last year, for instance, the brewery sold more than 27 million bottles of beer around the world. Operating from a site in Perth, Scotland, Master Brewer Dougal Gunn Sharp and his team develop and barrel-age an assortment of beers sourced to over 28 countries. Alongside Innis & Gunn’s flagship oak-aged beer – Original – the award-winning brewery’s repertoire also includes American and Session India Pale...

Yes, it’s only November - but Christmas is here. Well, in terms of food, drink and underwhelming streetlights, at least. In 2017, though, we’re not happy with just one Christmas dinner, judging the meteoric rise in popularity of Christmas sandwiches over the past few years. Unsurprisingly, this year’s veritable feast of Christmas sandwiches is larger than ever, with a tremendous selection. Pret A Manger, for instance, have created their first entirely vegan Christmas sandwich, filled with a stuffing of grilled...

Inspired by a quintessentially medieval recipe, C.Lidgate – one of London’s oldest butchers – near Holland Park has collaborated with AmazonFresh to create a traditional, meat-filled mince pie for Christmas 2017. Available in 302 postcodes across London, Surrey, Hampshire, Bedfordshire and Hertfordshire, AmazonFresh offers a fast, flexible delivery service, with one-hour delivery slots. Here, produce is available from some of London’s best local producers, shops and markets, including GAIL’s Artisan Bakery, PRESS, C.Lidgate, Paxton & Whitfield and more. Tracing back...

While Donald Trump continues on his personal mission to make America grate again, Britain has – if anything – completely fallen in love with all things Mexican. While various avenues of Latin American cuisine have been explored extensively in London, authentic Mexican food is finally having its moment. Critically lauded Santo Remedio has re-launched with a new home south of the river, while Mexican celebrity chef Martha Ortiz has opened Ella Canta – a fine dining Mexican restaurant within the...

Lambs’ brains and parsley salad on toast Ingredients Serves two Lambs’ brains, 2-3 Milk, to cover the brains Sourdough, 2 thick slices Court Bouillon, 2 litres Rapeseed oil, for shallow frying Salted butter, 75g Roasted peanuts, a handful, chopped (additional) Flour, enough to coat the brains, seasoned with salt and pepper Egg yolks, 2, beaten Panko breadcrumbs, 40g For the parsley salad Fresh parsley, 70g, roughly chopped Fresh dill, 20g, roughly chopped Lemon, juice of one (with a few drops...

Scientific research suggests sound (music, in particular) can enhance the ways in which we perceive flavour. High-frequency sounds can enhance sweetness in food, while lower ones can accentuate bitterness. As a result, Pied a Terre – one of London’s longest-running Michelin-starred restaurants – believes music played in restaurants could be manipulated to replace unnecessary ingredients (sugar, fats, etc.), or could essentially contribute to devastating your experience. Experimenting with this theory, the restaurant is currently collaborating with BBC Manchester DJ Karen...