Food and Drink

Celebrating great London food and the culinary philosophy of London’s leading airline to the USA - Delta -the airline’s lead chef Linton Hopkins has collaborated with James Lowe of Lyle's in Shoreditch. Showcasing the sort of meals available in business class on-board international flights, both chefs have worked on a number of dishes initially designed for club box guests attending Chelsea matches at Stamford Bridge this season. The duo’s Gamekeeper’s Pie, for instance, features venison shoulder, pheasant legs and rabbit with a...

I'm not a pretentious man, but I do hate it when restaurants chains try to imitate independents. You may think rows of Bill's, Comptoir Libanais and Las Iguanas have improved the culinary outlook of Britain's high street, but in reality they have done little more than create a beige blueprint for our civic identity. We once had these places confined to out of city locations in shopping centres or retail parks, but as we upgraded our Victorian arcades for modern eyesores - Leeds...

Over the past eighteen months, I’ve visited Mayfair’s 8 Mount Street on three different occasions – eating at a different restaurant each time. In June 2015, Le Chabanais opened on the site (named after a French brothel) and closed soon after. A few months later, the restaurant re-opened with a new name (8 Mount Street) and under new management. Though the menu of Modern-European food was fine, everything was completely let down by dining room; a narrow dining space embellished...

Strength: 4.8% ABV Brewed: Hackney, London Based in the heart of East London’s Hackney, Five Points Brewing Co. first started to become established in 2013, following the success of their brilliant pale ale. With eight beers to their name, it’s no surprise that Five Points has become one of London’s most popular independent breweries. Brewed with East Kent Golding hops, the brewery’s Railway Porter is one of two porters, the other being London Smoke a much heavier, more experimental beer. When poured,...

After Christmas and the New Year, you’re probably fed up of big meals and eating out. Going out to eat can sometimes feel like too much effort so, for these occasions, there’s always the trusty takeaway to fall back on. However, if you’re looking for something new and exciting for 2017, here’s our recommendations for where to eat in London this year. Six Storeys - Soho Located in the heart of Soho, this new bohemian restaurant is due to open...

Just a stone’s throw from Paris’ Champs Elysees, Two-Michelin-starred Le Taillevent has become an iconic staple of French gastronomy since opening in 1946. The opening was later followed by a wine-focused sister restaurant, Les 110 de Taillevent, which crossed the channel at the end of 2015, opening in central London. Taking over a location previously occupied by a branch of Coutts bank, Les 110 de Taillevent has a feature-wall of green bottles matching rich green leather banquettes that make the...

Of London’s various ills, the tube’s Central line is amongst the ugliest. Though the trains aren't succumbed to constant disruption and the seats harbour less dust than the Bakerloo, the choice of devil-red as the line’s colour key does not appear coincidental (generally associated with heat and rage). Over crowded, under-lit and hotter than the filling of a McDonald’s apple pie; each train is a 272-seat anxiety attack, rattling through tunnels so deep that a collision with the Earth’s core...

To protect the innocent, the guilty and myself, nothing I tell you will be entirely true.  Here is what I remember about cooking for the Leading Sportsman one New Year’s Eve. One of the nicest people I’ve had the pleasure to cook for, the LS was tall, relaxed, confident, and utterly charming to everyone he met. His French Girlfriend, a former athlete turned model, was quite tall. This New Year's Eve the LS had primed me to cook an extra-special early...

Working as a chef in the hot and fast environment of a kitchen can be both physically and mentally draining, but one of the most exhaustive experiences as a sous chef is working tirelessly on perfecting a dish only for the head chef to take the credit. A top dish is days in the making, and considering an average working week in a top end restaurant for a chef is 65 hours, we spend hours on end creating a dish,...