Food and Drink

Britain's oldest butcher who is the fourth generation to run the family business fears his dynasty is facing the chop - as he has no heirs to take over his life's work. Dedicated Frank Fisher, 87, still works full time six days a week to keep the shop going. And although he is not yet ready to pin up his apron, he fears that once when he retires the business will go with him. The bachelor is the fourth of...

Operating from a site towards the Regent’s Park end of Great Titchfield Street, Mac & Wild’s first bricks and mortar site is possibly the most honest restaurant I’ve ever visited. Stylised as a Scottish restaurant but without any gimmicky tartan check, bagpipes or tam o’ shanter caps, Mac & Wild has a prominent focus on game meats (sourced from Ardgay Game, run by the restaurant founder Andy Waugh’s Father and Brother), and serves enough whisky to wash an elephant. And...

Head to your butcher and pick up a beautiful dry aged sirloin, and then place it straight onto the coals on your BBQ.... Eh?.... What did you say?? Yes cooking straight on the coals is definitely a wonderful way of cooking, but it takes some nerves to just pop your steak straight onto the coals...most people ask...won't it burn? Won't it get gritty or ashy? Well the answer to these is no....the reason is a little science, and using good...

We all love chocolate, let's face it, and London is a hub for great choccy treats. So if you want a tasty sugar boost, we have listed the top 10 chocolate shops in the capital. Rococo Rococo marked Roald Dahl’s 100th year with a ROCOCO X ROALD DAHL collection including Bruce Bogtrotter’s Chocolate Fudge Cake bar, Frobscottle & Snozzcumber and James’ Scrumptious Peach bars. With store’s scattered across London including locations in Marylebone and Covent Garden you’re sure to never...

This is the moment a slim-built diner became the first ever person to consume one of Britain's biggest breakfasts - in just 35 minutes. Weighing in at a whopping 6lbs (2.73kg), the gut-busting platter includes six sausages, six bacon rashers, six eggs, six hash browns and six slices of black pudding. And on the side are four breads and butter, four toasts and butter, four fried bread, beans, tomatoes, mushrooms, chips, three cans of Pepsi and a jug of water....

Just beneath Sosharu restaurant in Clerkenwell, 7 Tales bar is part of Jason Atherton’s Social Company, which offers a constantly changing cocktail menu of drinks created by bartender Robyn Wilkie. Typically simplistic and influenced by Japanese culture, using Japanese ingredients, the bar’s drinks list generally features a selection of 10-12 cocktails. 7 Tales’ homage to St Patrick’s Day, for instance, combines Irish Jameson whiskey with Japanese Midori liqueur, Asahi lager, yuzu juice and coconut water. The drink is available at...

Around this time three Fridays ago I stood in awe of the number of flavoursome and innovative beers on display at the Craft Beer Rising Festival, which showcased some 170 breweries and over 700 beers. The "rise" of craft beer has indeed been somewhat remarkable. In a matter of ten years or so we have banished bland beers from our bars and replaced them with local producers which almost unanimously harness a knack for creating good beer. Goodbye the amber nectar, farewell my...

Have you ever been to a high-rise restaurant so bad, so incomprehensibly grim, that you’ve genuinely considered jumping from the top floor, if only to spite them? Madison, owned by D&D London, is a rooftop restaurant and bar on the top of the One New Change shopping centre in the heart of the city, boasting astonishing views of nearby St Paul’s Cathedral. It is less of a restaurant than a place to grab an after work drink and bite to...

Year Round BBQ BBQ was always a strictly summer thing here in the UK, a nice sunny day, head out to buy some charcoal from a garage, a few sausages and burgers, have a few beers, burn the sausages, all good... But times are changing quickly... many people have been massively influenced by shows like Man V Food, and others on Food Network, and have hankered after cooking their own briskets, ribs and pulled pork. There has been a massive...