Food and Drink

What was once regarded as a fringe movement viewed by the wider public with varying degrees of suspicion, veganism is now winning British hearts and minds in ever greater numbers. According to new research to mark the start of World Vegan Month, more than half of UK adults are now adopting vegan-buying behaviours and Britain is more vegan-friendly than ever before. One in five (19 per cent) cut down on the amount of meat they buy and the same number...

With plenty of exciting restaurant openings constantly taking place across the Capital, we pick London’s best new restaurant openings taking place over the coming month.    Fiume – Battersea His third restaurant in collaboration D&D London (following Sartoria and Radici), Francesco Mazzei will launch Fiume this month. Literally translated as ‘river’, Fiume is situated on the bank of the Thames within Circus West Village in the eagerly anticipated Battersea Power Station development. A modern Italian restaurant, Fiume – with it’s picturesque...

With ‘concept’ and ‘rooftop bar’, ‘fusion’ is a term that generally fills me with patent trepidation, in terms of dinner. Since the introduction of the ‘F’ word, so many chefs have over zealously combined disputatious ingredients and cooking techniques, often creating the most absurd of grotesqueries. New Zealander Peter Gordon, a 'Fusion pioneer', has got it right, however, with The Providores and Tapa Room on Marylebone High Street - having been operating since 2001. Across two floors, the restaurant is...

  One of three restaurants from the Gladwin Brothers, Rabbit focuses predominantly on “wild food”, most of which is either hunted or foraged. Still in season (at the time of writing), Rabbit’s Sussex grilled harissa aubergine recipe also features an Egyptian-inspired cinnamon dukkah spice mix, sunflower seed butter and salsa verde. With various elements, the dish is somewhat simple to recreate at home, and is – above all – a delicious meat-free dish for Autumn. Ingredients Aubergines, 1 box, quartered...

Opened during the summer, Dickie’s Bar is a late-night drinking destination, adjoined to Corrigan’s Mayfair. A collaborative project between Richard Corrigan, Gregory Buda (from The Dead Rabbit, New York) and Richard Ryan (Founder of Drinksology), Dickie’s Bar bar has a culinary approach to cocktail creation, with ingredients taking centre stage. Here, the cocktail list uses the best of the season’s harvest, most of which is sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge in Cavan, Ireland. Alongside a...

A sleepy British county has been declared the home to the world's best lager - found in Sussex. Belgium was topped by a small Sussex brewery at an international beer awards where drinking experts blind tasted numerous competitors worldwide. The beer from the Hofmeister Brewing Company is the first lager to be awarded five stars in the 2017 IWSC Beer Awards - 13 years after it was removed from the shelves due to poor sales. Richard Longhurst, co-founder of Hofmeister...

Brits are most likely to turn to pizza, bacon sandwiches – and eggs and soldiers when they are in need of comfort, a study has found. A poll of 2,000 adults found almost eight in ten turn to their favourite meals when they need a little pick me up, with a simple and convenient pizza the top choice. The British classic of fish and chips came second followed by a bacon sandwich, a full English and burger and chips. Roast...

Regrettably, I remember my first Chinatown dinner experience quite well. One summer evening during the late nineties (I could only have been six or seven years old), following a matinee theatre performance, somebody suggested we might visit one of those all-you-can-eat restaurants on the south side of Gerrard Street. Exciting at the time. The name escapes me, though I remember the gaudy décor with various stereotypical hues of gold, dragons, phoenixes and lanterns. I also remember the dingy staircases and...

Since launching their Ancient Grains range of beers in the UK last year, Green’s has become quickly renowned for a unique and complex brewing approach, which doesn’t use wheat or barley in the brewing process. As a result, the beers are naturally gluten-free, targeting a constantly growing community of experimental beer connoisseurs. In addition to being suitable for those in need of a gluten-free diet – Green’s beers are naturally gentle on the digestive system and boast healthy attributes, with high levels of...