Recipes

With the rise in popularity of ‘craft’ spirits, independent rum brand Elements Eight have launched Elements Eight Republica. A premium, aged blend of two rums from Cuba and Panama, the blend is produced from 100 per-cent traditional column stills, rather than a combination of pot and column distillations. Naturally sweet in character, the Elements Eight Republica is non-chill filtered and aged in Bourbon casks, imparting further natural vanilla aromas and flavours. An Elements Eight ‘signature cocktail’, using Republica – ‘Old...

A recent survey conducted by Waitrose suggests one in six Brits now celebrate Thanksgiving. Coinciding with Thanksgiving’s increased UK popularity, a number of American food trends have also escalated – notably the value of the US barbecue food market, now worth £68m in Britain. Numerous stateside food and drink establishments have successfully launched on this side of the Atlantic in recent years, including Shake Shack, Red Rooster and Dominique Ansel Bakery. Creator of the world-famous Cronut, Chef Dominique Ansel was awarded World’s Best Pastry...

Inspired by Wilkins Micawber – a fictional character from Charles Dicken’s David Copperfield – and his love of gin punch, this week’s recipe is ideal for the winter months. Created by Duncan McRae, Global Ambassador of Hendrick’s Gin, the hot gin punch is served in teacups; a nod to the prohibition act of drinking gin from teacups, in order to disguise the contents. Featuring Hendrick’s Gin, distilled in minuscule batches in Scotland with fresh cucumber and rose petals, the recipe...

Lambs’ brains and parsley salad on toast Ingredients Serves two Lambs’ brains, 2-3 Milk, to cover the brains Sourdough, 2 thick slices Court Bouillon, 2 litres Rapeseed oil, for shallow frying Salted butter, 75g Roasted peanuts, a handful, chopped (additional) Flour, enough to coat the brains, seasoned with salt and pepper Egg yolks, 2, beaten Panko breadcrumbs, 40g For the parsley salad Fresh parsley, 70g, roughly chopped Fresh dill, 20g, roughly chopped Lemon, juice of one (with a few drops...

One of the world’s oldest and most famous cocktails, this weekend marks the last chance to celebrate Old Fashioned Week (2nd-11th November). Set up in 2015, Old Fashioned week allows consumers to rediscover the classic serve, plus modern iterations, with ten ambassadors from bars across the world.  The official Bourbon of Old Fashioned Week, Wild Turkey have collaborated with a number of bars, hosting ‘Guided 101’ tours of London bars serving some of the best Old Fashioned cocktails. ‘London To...

Luxury ingredients are no longer exclusively concomitant with fine dining. Over the past five years, a huge rise in luxury comfort food has become impossible to overlook, with so many restaurants embellishing the globe’s most comforting “junk” food dishes with ingredients fit for the Monarchy. Amongst those dishes, truffles make the biggest appearance. Celebrating the complete arrival of truffle season in the UK, Thai Square’s noodles with truffles and prawn use both fresh shaved truffles and truffle oil. First set...

One of London’s most exciting Modern-Indian restaurants, Darbaar in Shoreditch launched a brand new bar – Lotus - in May. Bringing a different drinking and dining experience to the city, Lotus has been given a new identity and fresh, inventive cocktail menu. The new menu features spice-infused spirits and unique Indian twists on classics, paired with a new menu of Royal-inspired dishes from chef-patron Abdul Yaseen. Heavily inspired by the flavours and spices of India, and the opulence of its...

  One of three restaurants from the Gladwin Brothers, Rabbit focuses predominantly on “wild food”, most of which is either hunted or foraged. Still in season (at the time of writing), Rabbit’s Sussex grilled harissa aubergine recipe also features an Egyptian-inspired cinnamon dukkah spice mix, sunflower seed butter and salsa verde. With various elements, the dish is somewhat simple to recreate at home, and is – above all – a delicious meat-free dish for Autumn. Ingredients Aubergines, 1 box, quartered...

Opened during the summer, Dickie’s Bar is a late-night drinking destination, adjoined to Corrigan’s Mayfair. A collaborative project between Richard Corrigan, Gregory Buda (from The Dead Rabbit, New York) and Richard Ryan (Founder of Drinksology), Dickie’s Bar bar has a culinary approach to cocktail creation, with ingredients taking centre stage. Here, the cocktail list uses the best of the season’s harvest, most of which is sourced from Richard Corrigan’s garden and farm, Virginia Park Lodge in Cavan, Ireland. Alongside a...