Food and Drink

Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at home – with the cauliflower kimchi requiring at least two weeks’ inactive preparation. Trust us, the final result is worth the wait. Ingredients You will need a sterilised jar with...

As we approach the middle of 2017, the list of objects attainable with change from just one polymer fiver is slimmer than ever. A bottle of supermarket brand Prosecco, or a day’s bus pass might return a mere handful of shrapnel. That same note will be enough to pay for an average of just 4.27 litres of petrol. If you’re very lucky, that same plastic portrait of Sir Winton Churchill might even stretch to cover a pint of Continental lager...

Although London is, arguably, the rightful home of British gin – the Scottish-produced spirit is booming at present. The main reason for this, perhaps, is due to the amount of distilleries that have cropped up in recent years, crafting quick-to-produce gin during the three-year wait for whisky to mature. First released in 1999, the most popular of these Scottish gins, surely, is Hendrick’s Gin – distilled in Girvan, Ayrshire and produced by William Grant & Sons. The company also distil...

Following the sell-out success of last year’s event at the Old Town Hall building in Marlow, Buckinghamshire, The Pop-Up Picture Company will return this summer. Like last year’s event, which teamed two-courses of comfort food from two Michelin-starred chef Tom Kerridge with classic movie screenings, Rick Stein has been announced as this summer’s guest chef. Each set in stunning locations, the Pop-Up Picture Company’s summer launch will take place in two different surroundings. Entitled Rick Stein’s Sunset Cinema, the event will...

By Maggie Majstrova, @foodstrova For weeks now, on my way to and from one of my client’s offices, I’ve been passing The Brookmill – its windows shuttered, its façade hidden by scaffolding. These are the unmistakable signs of refurbishment that fill me with equal measures of excitement and dread. How will it turn out? Will it be somewhere fabulous, or somewhere utterly horrendous? Before Christmas, The Brookmill finally re-opened, premiering the final result. It's a 19th Century Victorian corner pub,...

Independent Brixton-based roaster Volcano Coffee Works has released the UK's first 100 per cent bio-based compostable coffee pod which is fully compatible with your pod machine. Volcano Coffee Works has been supplying top restaurants and coffee outlets with ethically traded and sustainable coffee since the company launched seven years ago. And now you can enjoy their coffee at home in three expressions - Bold Morning Shot, Balanced All Day and Reserve Rich Sweet. Unlike most of the established and new coffee pods on...

A chilly vineyard has become Britain's most Northerly commercial WINE producer for the first time in history. The British wine boom has rarely seen vineyards pop up as far north as Watford as the French try to snap up land for the same desire across the South of England. But no other grape-grower has managed to achieve the longitude co-ordinates of breezy Malton in North Yorkshire. The effects of climate warming and hardier strains of vine have blown away the...

Britain is experiencing a beetroot boom, with supermarket sales of the root vegetable increasing by as much as a third year-on-year on the back of the ‘purple trend’ – people eating purple to consume more antioxidants and nutrients in a bid to stay healthy. Leading researchers Kantar cite the total market spend over the past 12 months on fresh beetroot - beetroot which is ready for eating, pickled in vinegar or infused with various flavours - was more than £34 million,...

A pub chain has banned STRAWS from its boozers after claiming they "suck". Oakman Inns are scrapping the use of 100,000 plastic straws every month to try and become more environmentally friendly. Instead, drinkers will be given an eco-friendly biodegradable alternative, which is yet to be developed. CEO Peter Borg-Neal, who founded the business in 2005, said: "It sounds ridiculous, but it is entirely accurate to say, that every plastic straw that was ever made, still exists today. "They pollute...