Food and Drink
Beer of the Week: The Wild Beer Co. Wineybeest 2021
A complex, nuanced imperial stout.
A case for cooking roast goose this Christmas
A decadent Christmas classic, far greater than turkey.
How To Make: Beetroot and Goat’s Cheese Tart
A perfect vegetarian Christmas starter, which can also be made vegan by substituting the cheese or ditching it altogether.
How To Make: The Exploding Bakery’s The Nutcracker Cake
The Exploding Bakery’s take on an Italian hazelnut torte (torta di nocciole).
Sarap Filipino Bistro launches central London residency
Serving modern, accomplished riffs on Filipino dishes, Sarap Filipino Bistro is a strong contender for London’s best new restaurant opening of 2021.
How To Make: Marzipan
A simple marzipan recipe, ready to eat in just 10 minutes.
Spirit of the Week: ZIGNUM Añejo Mezcal
A celebrated mezcal aged in a combination of French and American oak barrels for at least 18 months.
How To Make: Plant Nut Roast with Cavolo Nero and Apple
A delicious vegan Christmas dinner alternative from Bettina Campolucci Bordi.
Wine of the Week: Domaine Bousquet Finca Lalande Malbec 2020
A rich, medium-bodied organic Malbec from the Argentinian winery.