Food and Drink
How To Make: Norma’s Festive Tiramisu with Chestnuts, Cinnamon & Orange
A festive take on the classic Italian dessert.
How To Make: Townsend’s Beignets, Custard and Berries
Townsend restaurant’s take on the French classic, with custard for dipping.
How To Make: Assam Tea Ice Cream
A rich, silky tea ice cream served with a drizzle of maple syrup.
Spirit of the Week: CÎROC Pomegranate Vodka
A new flavoured vodka from the French distillery, imbued with pomegranate and other natural flavourings.
Parrillan launches new winter incarnation
Barrafina Coal Drops Yard’s sister restaurant offers one of the city’s most enjoyable dining concepts.
How To Make: Panettone Bread and Butter Pudding (With Chocolate and Peanut Butter)
A festive take on the classic British dessert, using Italian panettone, dark chocolate, and peanut butter.
Wine of the Week: Journey’s End Destination Chardonnay 2018
A full-bodied, elegant South African chardonnay naturally fermented in French oak barrels and matured for 10 months.
How To Make: Fatt Pundit’s Sticky Sesame Vegetables
A crunchy, savoury, sweet, and generously spiced vegetarian dish from Fatt Pundit.
How To Make: Mulled Wine
This mulled wine recipe is simple to follow and uses ingredients you’ve probably already got at home.