Food and Drink
Dodging Your Round at the Pub is Rubbish – Here’s How To Do It Better
Brits like their alcohol, that’s not news, but the fact that the average Brit will spend £90,942 in their lifetime at the pub is. Alcohol is getting more expensive and with the average Brit spending 14 months of their life at their local some sneaky round-dodgers have come up with some interesting tips for avoiding paying for their round. The most effective hacks for avoiding your round are: Drink slowly when it's your turn so someone else buys the drinks Hold...
Beer of the Week – Beavertown Brewery Holy Cowbell India Stout
Strength: 5.6% Brewed: Tottenham Hale, London Named after the old Cockney name given to the De Beauvoir area of London, where the brand was born in 2011, Beavertown Brewery now operates from a site in Tottenham Hale. Having upgraded to a premises with a 50HL Brew House to work from, Beavertown has become renowned for crafting a core range of stunning beers, as well as some more adventurous seasonal offerings – not forgetting the fact that the brewery boasts some of...
Review: Novikov Italian Masterclass
Like many of the glitzy restaurants that line Berkeley Street and the surrounding areas, it should go without saying that the food at Novikov is generally outlandishly expensive. Split into two main restaurant areas, an upstairs Pan-Asian space and a downstairs kitchen that focuses on mainly Italian food, it would be fair to state that Novikov, like nearby Nobu, Scott’s, and more recently Sexy Fish, is also very much a place to be seen. However, if your sole intention is...
Tokimeite Partner With Suntory Whisky for London Restaurant Festival
Tying in with the annual London Restaurant Festival, Japanese restaurant Tokimeite will partner with Suntory Japanese whisky to host a one-off event on 27th October. Set to showcase the very best of Japanese food and drink, the restaurant will offer a sixteen-course ‘Kaiseki’ menu, specially prepared by one of Japan’s most highly acclaimed chefs - Yoshihiro Murata. What’s more, the menu will be paired with a range of specially selected Beam Suntory whiskies, chosen by brand ambassador Mike Miyamoto to...
How To Make The Perfect… Mushrooms on Toast with Venison
Set up last year by Great British Menu winner Richard Bainbridge, Benedicts in Norwich has been named Norfolk’s Best Restaurant in this year’s Norfolk Food and Drink Awards. Having previously worked at the Michelin-starred Morston Hall, also in Norfolk, the chef has shared the recipe for his simple albeit impressive dish of venison and Girolle mushrooms on toast. “This is a beautifully simple dish that is classy and grown up. It sings autumn! Perfect as a Starter or as Main...
T2 Launch Vegetable-Based Teas With In-store Living Garden Installation
As part of a campaign to launch their new vegetable-based teas, Australian loose leaf tea specialists T2 have teamed up with landscape architects and Chelsea Flower Show winners the Rich Brothers, having created a living garden installation inside T2’s Chelsea store. Marking the launch of Veggie Patch, a new range of vegetable-based teas, T2’s Kings Road store has been turned into an ‘autumnal wonderland’ designed to reflect the seasonal change, using a range of shrubbery, trees, herbs and vegetables to...
World’s First Vegan Club Forest Green Rovers Win ‘Menu of the Year’
The World's first vegan football club Forest Green Rovers have been awarded Menu of the Year and praised for their innovative approach to sustainability. The Sport and Leisure Catering Magazine Awards, held at BAFTA in London, saw the Cotswolds' club take the acclaim, thanks to their matchday kitchen which is led by Nicolas Allan and head chef Em Franklin. Grosvenor Casinos and the Tower of London were also up for the award, with other winners from the night including Lord’s Cricket Ground,...
The Weekly Cocktail Recipe – White Lyan’s ‘Jack Daniel’s Tennessee Nitro Martini’
Generally regarded as one of London’s finest and most innovative bars, White Lyan in Hoxton have teamed up with Jack Daniel's for their first collaborative cocktail. Since opening, the bar has become renowned for crafting some ingeniously unique cocktails, all of which are pre-batched and use no perishable ingredients. White Lyan’s take on the classic espresso martini, for instance, uses Jack Daniel’s Old No.7 instead of a more traditional vodka base and is poured from a tap using nitrogen gas....
Mussel Beach Comes to Shoreditch
An immersive exploration of the sights, smells and flavours of Scotland’s mussels has come to the streets of Shoreditch. Shining a light on one of Britain’s most interesting – and often underrated - produce, the unique experience will give the public the opportunity to explore the Isle of Mull and the Scottish mussel. Inspired by the peak of the mussel season, which runs September to March when British mussels are at their best, ‘Mussel Beach’ will recreate the stunning scenery...