Food and Drink

By Jonathan Hatchman, Food Editor, @TLE_Food Way back in 1989, Robert Zemeckis’ classic cult Sci-Fi blockbuster – 'Back To The Future 2' – predicted that 2015 would behold all sorts of outrageous, futuristic contraptions most probably designed by an outrageous (evidently very prolific) scientist with dreams that even the most brainy of scholars would struggle to conceive. Many of those predictions of 2015 did, in fact, come true. Self-lacing Trainers and actual Hover Boards have been invented (although just for...

A simple recipe for one of the iconic restaurant's most popular desserts.

By Jonathan Hatchman, Food Editor, @TLE_Food Having reopened its doors back in June, following an extensive refurbishment, one of the most prominent features of London’s most famous Restaurant is the new central coral onyx Dining Bar. Alongside providing customers the ideal location for a pre-dinner drink, or even a prime position seat to dine from, there’s also a brand new Cocktail list, to accompany, which was assembled by Bar Manager Darren Ball, along with Xavier Landais. The list features plenty...

By Jonathan Hatchman, Food Editor, @TLE_Food Following the huge success of their restaurant placed just behind London’s busy Oxford Street, which now demands gargantuan queues during busy times, just in order to get a seat, the team behind MEATliquor have announced that their new offshoot will open in Islington next month. Opening as Yianni Papoutsis and Scott Collins’ fourth London restaurant, MEATliquor Islington is the first since 2012’s MEATmission, and will takeover an old Citroen Garage on Upper Street, which...

By Jonathan Hatchman, Food Editor, @TLE_Food Somehow it seems that scathing restaurant reviews are always the most fun. Not so much for the writer (negative reviews are no easier to write) but, in fact, for the reader, and proof comes with the fact that some of the most revered food writers are also the most outrageously unforgiving. Let’s face it, there’s only so many times that you can enjoy reading 500 words of drivel that describes every single specific detail of...

By Dave Binder  I have a terrible confession to make: I really like meat. I know, I’m a monster. Not literally, like the Loch Ness Monster or Albi the racist dragon, but for liking and consuming my fair share of beef, chicken, pork and lamb et al. I do sometimes feel rather under the cosh. At best we’re viewed by ‘the other side’ as ignorant and irresponsible citizens unaware of the terrible treatment we’re subjecting our fellow animal earth dwellers...

By Jonathan Hatchman, Food Editor, @TLE_Food With plenty of exciting restaurant openings constantly taking place across the Capital, here’s our pick of the best new restaurants arriving in London over the coming month. Four Hundred Rabbits - Crystal Palace Coming soon to Crystal Palace, the team behind The Lido Café’s new opening will have a strong focus on Pizza and Beer. Named after traditional Aztec lore of the God of Fermentation and the Goddess of Alcohol spawning 400 Rabbits. Boasting some of the best...

By Jonathan Hatchman, Food Editor, @TLE_Food Having opened way back in 1999, it would seem that, once upon a time, Quilon was actually quite brilliant. Again, they’ve managed to wow Michelin this year, for the seventh year running, so it’s a real shame that our recent visit didn’t quite manage to live up to high expectations. Owned by the Taj Hotel Group, Quilon is perched upon the corner St. James Court Hotel just a stone’s throw from Parliament and Victoria...

By Jonathan Hatchman, Food Editor, @TLE_Food With Game season now well underway, following the Glorious 12th of August, The Plowden Arms in Henley on Thames have shared the recipe for their own Roast Grouse dish, using the quintessentially British Red Grouse, Livers En Croute, Bread Purée, Watercress and Blackberries. Enjoy. Ingredients Serves 4 For the Grouse Young Red Grouse, 4, including Livers Butter, 50g for Livers En Croute plus 50g for basting the Birds Thyme, ½ Tsp, chopped Garlic, 4 cloves Thyme, 4 sprigs Bruised Juniper Berries, 8, for stuffing the Grouse White Bread, 2 slices Salt & Pepper  Brandy, a splash (25 ml) Cooking Oil For the Purée Stale/dry White Bread, 6 Slices Milk, 200 ml...