Food and Drink

A quintessentially British restaurant with a prominent focus on refined pies.

A bodybuilding amateur gardener is well on his way to making a unique home-grown spirit after filling his garden with cactui - to make TEQUILA. Elvis Hall, 44, is the proud owner of almost 50 of the exotic blue agave plants, which are usually found in Mexico, rather than Pinner, north west London. The personal trainer, originally from New York City, was inspired after a trip to Spain to grow the plant and has managed to nurture the largest to...

The future of food is not safe in the hands of agribusiness companies according to an award-winning writer and food activist. Speaking ahead of the Extinction Conference Professor Raj Patel says our ability to provide sustainable food for future generations can no longer be guaranteed. The conference, which has been organised by the charities Compassion in World Farming and WWF, is the world’s first event to explore the impact of livestock production on the environment, animals and humanity. In an interview,...

Competitive eating may not be unusual in the US, they even have their own governing body called Major League Eating. But before the success of TV show ‘man vs food’, food challenges were not readily available in London. However, recently more and more have been popping up.  In the US, food challenges involve anything from 54” x 54” pizza to a burger made up of 8 half pound patties. What is London bringing to the table? If signing a waiver before...

One of the oldest, most classic cocktails still enjoyed in 2017, today (25th August) marks National Whiskey Sour Day. The first historical mention of the drink dates back to 1870, published in the Wisconsin newspaper Waukesha Plain Dealer, typically featuring American whiskey, lemon juice and sugar. Unsurprisingly, the recipe has been adapted relentlessly over the past 147 years, with countless whiskey (and other spirits) sour variants now enjoyed worldwide. The Jack Daniel’s whiskey sour recipe, however, follows the original quite...

A few years ago when the business was just getting started I was up in Liverpool meeting potential new clients for our private chef business when I received a text. This was late on Wednesday evening. The text was from a acquaintance who is also a private chef. He is called Peter and he is based on the south coast. Peter was unwell and had a 40th birthday party to cook for a former racing driver that Friday. Peter asked...

Co-host of Channel 4’s Sunday Brunch, with Tim Lovejoy, celebrity chef Simon Rimmer also works alongside innovative barbecue brand Weber. This summer, the chef has partnered with Weber to support the ‘Weber of Life’ campaign, encouraging consumers to host fantastic barbecue experiences. Speaking about Weber, Simon said: “My favourite barbecue really is a Weber. You get what you pay for. Buy a cheap warehouse BBQ and after a year it will fall apart. Webers have fantastic technology so they do...

French cuisine is undeniably some of the world’s finest, but within multi Michelin-starred temples of fine dining it’s often chintzy and over complicated. Last year, for instance, I almost had my own Mr Creosote moment over lunch at one of Paris’ most luxurious hotels. By the time I’d snarfed five courses of fare laden with more butter and cream than Marco’s ‘White Heat’ cookbook, the wafer-thin mint scenario came with the waiter’s insistence that I bolt through just one more...

With a focus on rationality and simplicity – the basic principles of modernism – at the helm, Bavarian craft beer brand And Union was set up in 2007. The product of a father, his son and his business partner, And Union works with brew-masters from four small, family-run Bavarian regional breweries, with all of their craft beers brewed in a traditional manner, using just barley, yeast, hops, and water. As a result, the brewing process for the unfiltered and unpasteurised...