Food and Drink

By Jack Peat, Editor of The London Economic  The platform at Keighley railway station is awash with people. Aromas of sausages, onions and engine steam flavour the crisp autumnal breeze that is atypically mild for this time of year. A new entertainment tent has been erected and an additional bar opened to cater for excessive demand for the town’s beer festival. Here in Yorkshire, like most places across Britain, a beer revolution is under way. I’ve managed to return home...

By David de Winter – Sports Editor @LondonEconomic @davidjdewinter This week, TLE sent me to Le Ziz restaurant in Dalston.  ‘Not Dalston!’ I protested.  ‘Everyone has skinnier jeans than me.  Their haircuts are more asymmetrical than mine and their glasses have thicker rims.  I’ll get ritualistically mocked.’  But TLE was having none of it.  So, reluctantly, off I pottered to North-East London. Le Ziz is a relatively recent addition to the London dining scene, situated in the new Dalston Square...

By David de Winter – Sports Editor @LondonEconomic @davidjdewinter Usually I only go to Mayfair by mistake, either when I'm lost or stumbling to Park Lane to get a Nightbus at 4am.  However, this week, as a treat, TLE sent me to the Mayfair Pizza Co. for dinner.  ‘Mayfair?’, I thought.  ‘I’d better look my best.’  So I dusted down my favourite jeans, popped on my least offensive t-shirt and strolled into the night, determined for once to not embarrass myself in...

By Harry Bedford Multiculturalism is as much a part of the fabric of London as Buckingham Palace, Tower Bridge and that gloried Ferris wheel that resides downstream. In many ways London is a miniature version of the world and all its cultures, so luckily for us we don’t have go far to experience things that would usually require a several-hour flight. Comptoir Libanais is a new chain of chic cafes dotted around the capital that deliver the taste of Lebanon...

By Philip O'Meara @philipomeara “Oh, no, you’re not a veggie…” Beyond its inconvenience (inconveniencing a friend or eating another mushroom risotto at an unimaginative restaurant), it’s the implication that being vegetarian is an inherently bad – or at least unhinged  – position which has encouraged me to put down my reasoning in a blog post. Disclaimers Before I go any further, I want to put in some disclaimers. The purpose of this is not to preach or moralise in any way –...

By Simon Bennison - Food writer Away from the tartan and tat of the castle end of Edinburgh’s Royal Mile, sits the refined and inconspicuous Wedgwood The Restaurant. Since 2007, husband and wife team Paul and Lisa Wedgwood have created their own version of fine dining without pretence, to sit perfectly amongst the hidden gems of the old town. A perfect night out in the old town would consist of Wedgwood sandwiched between drinks at Blackfriars and The Devil’s Advocate....

By Joe Mellor, Deputy Editor Executive Chef Tom Gore, 32 has worked with the Roux brothers, Rainer Becker of Zuma and Paul Gayler to name a few, and has been plying his trade for 17 years. The Essex lad has developed into one the leading chefs in London. He now heads up The Brewery a huge venue on the edge of the City, which hosts lavish events for the likes of MTV and Top Shop. If you are not lucky enough...

Take an Italian Anglophile with a penchant for American food and set him up in a Premier League football ground and you get Frankie's Sports Bar & Diner, an American style sports bar collaboration between Marco Pierre White and Frankie Dettori. After various collaborations with Mr Pierre White – dubbed the godfather of modern cooking – Signor Dettori has re-vamped the Chelsea FC diner moving it away from being an Italian into an all-out American diner; so less chequered table...

Vodka is a tainted spirit in Britain, its bedfellows typically a sugary brand of the Coca Cola franchise or lately the more fashionable pick-me-up-throw-me-down energy drink mix. But despite most supermarkets stocking shelves of the stuff and UK drinkers having a penchant for a vodka something, very few people would opt to drink it straight. That’s thanks to a classic sugar addiction that has plagued the drinks industry ever since the first Old Fashioned was mixed at the end of...