Recipes

A classic Scandinavian cinnamon bun recipe from chef Bronte Aurell.

Iconic whisky distillery Jack Daniel’s celebrates its 150th anniversary this year, and to tie in with the occasion, Master Distiller Jeff Arnett has created a brand new expression. A culmination of 150 years of making great whisky, Jack Daniel’s limited-edition 150th Anniversary expression is luxurious with sweet complexities of butterscotch and toffee joined by flavours of toasted oak and a smooth lingering finish. What’s more, to celebrate the milestone and the new release, Harvey Nichols stores across the country will...

Set up last year by Great British Menu winner Richard Bainbridge, Benedicts in Norwich has been named Norfolk’s Best Restaurant in this year’s Norfolk Food and Drink Awards. Having previously worked at the Michelin-starred Morston Hall, also in Norfolk, the chef has shared the recipe for his simple albeit impressive dish of venison and Girolle mushrooms on toast. “This is a beautifully simple dish that is classy and grown up. It sings autumn! Perfect as a Starter or as Main...

Generally regarded as one of London’s finest and most innovative bars, White Lyan in Hoxton have teamed up with Jack Daniel's for their first collaborative cocktail. Since opening, the bar has become renowned for crafting some ingeniously unique cocktails, all of which are pre-batched and use no perishable ingredients. White Lyan’s take on the classic espresso martini, for instance, uses Jack Daniel’s Old No.7 instead of a more traditional vodka base and is poured from a tap using nitrogen gas....

Tying in with London Cocktail Week, Oskar Kinberg – the man behind the brilliant Oskar’s Bar beneath Michelin-starred Dabbous in Fitzrovia – is set to launch his first recipe book next month. The simply titled ‘Cocktail Cookbook’ features a compendium of 75 cocktails, many of which are seasonally available at the bar, and most are relatively simple to follow at home. As expected, like the kitchen at upstairs Dabbous, there’s also a massive focus on unique ingredients, encouraging readers to set...

A lesser known sibling of moules marinière - mussels mouclade is a classic French dish cooked similarly, yet traditionally using a lightly curried sauce, instead of one with a tomato base. “Inspired by a lifetime of the love and appreciation of seafood”, Ondine is a seafood restaurant based in Edinburgh’s historic Old Town, launched by Chef Patron Roy Brett. The chef’s take on mussels mouclade uses coconut milk and is served alongside poori (a deep fried Indian bread) to mop...

Alongside becoming renowned for their seafood and steak focused menu, Brighton’s Salt Room also possesses a selection of brilliant cocktails. Located on the seafront, the restaurant’s ‘Seaside Martini’ features a base of vermouth that’s made in-house and sea herb infused Sussex Gin, both of which are teamed with a smoked sea salt saline solution and a dash of locally sourced rapeseed oil. What’s more, the drink is served over ice with some samphire and an oyster shell for the drink...

A young woman who was diagnosed with anorexia in her teens has launched a cookbook to help others suffering like she did. Even when Nicola Davis’ weight plummeted to a dangerously low level she continued to make her family tasty meals. She was consuming minus calories, but her family were feasting on pies, cakes and risottos. The recipe book contains the meals she cooked herself to help her recover from the life-threatening illness. Through a combination of medical and emotional...

Tying in with National Whisky Sours Day having taken place in America this week, as well as record breaking temperatures here in the UK – this week’s featured cocktail recipe is most fitting. New Scottish brand R&B Distillers’ take on the class Whisky Sour is the perfect antidote to the blistering heat. An incredibly simple concoction, the 'Borders Sour' showcases R&B’s Borders highland single grain Scotch whisky, combined with fresh lemon, pineapple, Gomme syrup and grapefruit bitters. Ingredients 50ml Borders...