Recipes

Celebrated since the 12th Century, St. David’s Day (or Dydd Gŵyl Dewi) commemorates Saint David, the Patron Saint of Wales. Falling on 1st March, the day is typically celebrated by wearing daffodils and leeks, and by eating traditional Welsh food. On the day, various parades also take place through Welsh cities such as Cardiff, Swansea and Aberystwyth. Based in the Snowdonia mountains, Keith Squires is an author and leading chef – currently working at the Dru Yoga Centre. Filled with...

Inspired by the new talent of Tokyo’s vibrant food scene, Tokyo-based photographer Andrea Fazzari will release Tokyo New Wave next month. This luxe collection is filled with portraits, recipes and profiles on 31 chefs shaping the future of eating out in Tokyo. Here, the predominant focus is a generation of young chefs redefining what it means to be a chef in Tokyo: well-travelled, embracing social media open to the world and its influences, but still distinctly Japanese in style, tradition...

A classic Italian cocktail, the Negroni typically features Campari, gin and red vermouth. Since the drinks invention in 1919, however, a great number of reinterpretations have been created. Caravan Coffee Roasters, for instance, have created a ‘Single Origin Negroni’, featuring the addition of a fruit-driven coffee element. Here, London dry style gin is teamed with Campari and a homemade single origin Columbian coffee syrup to add a new dimension to the drink. Bitter orange and lemon notes imparted from the...

Winner of the regional UK & Ireland final of this year’s S.Pellegrino Young Chef competition, Killian Crowley is heavily inspired by Irish produce. At the finals held towards the end of last year, Killian’s signature dish – Turbot, Kohlrabi, Sea purslane – impressed judges and won him a place in the S.Pellegrino Young Chef global final, taking place in May, held in Milan to coincide with Milan Food City Week. Following his success in the regional leg of the competition,...

These parcels are stuffed with chopped chicken thighs, served with a dipping sauce of Chinese black vinegar and ginger. 

With Shrove Tuesday well on its way, the entire nation seems to have been captivated by a rapturous level of excitement for ‘pancake day’. Having developed immeasurably from the tradition of using leftover ingredients before the start of Lent; pancake day has become an important part of the yearly calendar, celebrating everything from fluffy American pancake stacks to paper-thin crêpes. This recipe covers the latter, shared by Michelin starred chef Pascal Aussignac, taken from his cookbook, Cuisinier Gascon: Meals from...

Following the success of last year’s competition, The World’s Best Martini Challenge 2018 final took place at Oslo in Hackney last month. Featuring six finalists and three independent judges – Mark Ludmon of Bar Magazine, Annie Hayes of Master of Malt and Witek Wojaczek of Artesian Bar at The Langham – the evening showcased six innovative takes on the quintessentially British cocktail. Using Arbikie Gin, this year’s victor was the ‘Showcase Martini’ from bartender Francesco at The Gibson, using Scottish...

Created by award-winning Australian drinks entrepreneur and Think Spirits owner, Patrick Borg, Esprit de Figues was made readily available in the UK last year. Hand-crafted in the rolling hills of Burgundy, Esprit de Figues is a modern French fig liqueur, distilled with the intention of capturing the refreshing, succulent sweetness of fresh Mediterranean figs. Esprit de Figues’ origins lie within the fig tree cutting transported from Malta, when Borg’s family migrated to Australia during the 1960s. To this day, the...

As part of their week-long Burns Night celebrations, Mac and Wild hosted a haggis making masterclass last night (23rd January). Taking place at the restaurant’s Devonshire Square outpost, owner Andy Waugh was on hand for an interactive session, in which a small group were taught to make haggis from scratch, following a quick demonstration. Scotland’s national dish, haggis is often unappreciated south of Hadrian’s Wall, frivolously condemned for its “ick factor” – encasing sheep’s pluck (heart, liver and lung) within...