Recipes

By Jonathan Hatchman, Food Editor, @TLE_Food Joining three previous openings across the city, the popular Barrio group opened their fourth venue earlier this year, taking over a space in Brixton. In addition, the group have also developed a new drinks menu which has been initially introduced at the new Brixton space, specially curated by the ‘Salts of the Earth’ team and heavily inspired by the local area. From the new menu, this week’s cocktail recipe is Barrio Brixton’s ‘Voodoo Mama’,...

By Jonathan Hatchman, Food Editor, @TLE_Food Forget cheap Easter eggs and overcooked lamb, here’s our roundup of the only things you need to be eating and drinking across the Bank Holiday weekend. Bar 8’s Easter Cocktail Ingredients For the glass Hay Easter egg Gold drinking straw For the Easter mix Dark chocolate (90%), 2kg Grand Marnier, 1 bottle Cointreau, 2 bottles Per cocktail Grand Marnier, 20ml Cointreau, 40ml Chocolate, 40ml Method Fill an Old Fashioned glass with hay. Place foil wrapped Easter...

A waffle recipe from chef Ollie Dabbous.

By Jonathan Hatchman, Food Editor, @TLE_Food Discerning cocktail lovers and fans of Made in Chelsea are in for a treat on Tuesday March 22nd. Dirty Martini – one of London’s fastest growing bar groups, with seven venues spread across the capital – have teamed up with Made in Chelsea’s Mark Francis-Vandelli for a one off Martini etiquette masterclass at Dirty Martini’s Hanover Square outpost in Mayfair. Offering guests an exclusive opportunity to embrace their inner James Bond with one of...

By Jonathan Hatchman, Food Editor, @TLE_Food Born from a competition between five of London’s top bartenders – Druid’s Botanist Cup uses Islay’s first and only dry gin – The Botanist – and is currently available from the award-winning Nightjar in Shoreditch until the end of this month. Created by Nightjar’s Nikolett Maczo, the key focus and inspiration for the drink is foraging, using a range of specialty ingredients such as mahonia flowers and rowan berries both handpicked from Haggerston Park....

By Jonathan Hatchman, Food Editor, @TLE_Food Having enjoyed an impressive popularity resurgence in recent years, gin is currently taking the drinks market by storm. Last year, for instance, gin sales in the UK surpassed the £1 billion mark for the first time ever, and are predicted to steadily increase in the near future, what with just about every London bar jumping on board to accommodate demand. But it’s not just London and our famous gins that are being embraced, instead...

By Jonathan Hatchman, Food Editor, @TLE_Food Today (February 5th) marks the start of the world famous Rio Carnival, so to tie in with celebrating the festival carrying on into the weekend, Latin American restaurant chain Las Iguanas have created their own celebratory cocktail. Combining Malibu, blue curacao, mango and orange, ‘Carnival Kitsch’ is available from Las Iguanas until Tuesday (February 9th) priced at £8.95. Alternatively, the restaurant has shared the simple recipe for readers to celebrate Rio Carnival and make...

By Jonathan Hatchman, Food Editor, @TLE_Food Renowned just as much for their fun cocktails as for their food, Balans  Soho Society now has five restaurants in London: one at each Westfield Shopping Centre, a branch in Kensington High Street a Soho Café and of course, the Soho original. While it would seem that their Porn Star Martini is often the most popular choice and recommendation, the bar team have provided a recipe for their simple ‘A Slap on the Rum’...

By Jonathan Hatchman, Food Editor, @TLE_Food Planning on making the ultimate Burns Night supper this evening? Yes, haggis, tatties and neeps is a tried and tested classic - great for traditionalists - but why not attempt something a little different for this year using Scotland’s national dish? Macsween of Edinburgh, a third generation family company, has been at the forefront of haggis and black pudding making for 60 years, and now have also become renowned for their unique home recipes...