Before you get excited, Poke (pronounced “poe-kay”) and the multiple Poke Bars that have sprung up in London of late have absolutely nothing to do with Pokémon Go. Instead of serving slivers of pan-fried Pikachu or mock Squirtle soup, places like Mayfair’s Black Roe Poke Bar and Grill specialise in ...
Generally speaking, I’ve never been a great fan of tasting menus. It’s less of a problem with the sheer quantity of courses served, than it is with the chef’s decision to commonly present an array of gratuitously pretentious dishes. All too often this leads to spending three hours (or more) ...
My phone beeped and a Watsapp message flashed up on my screen as I walked into the gym. “What time are we meeting?” I sighed and stuffed the phone back into my pocket. I’ll reply when I’ve finished my session. But two seconds later my phone buzzed again with a new message, ‘oi ...
The traditional British holiday has had its day in the sun, according to new research. A study of 2,000 families exploring old and new holiday pastimes revealed that games like beach cricket and wheelbarrow-racing are in decline. Just a third of families played I-spy on their last family holiday, less than that ...
It seems like logo redesign is very popular in 2016, especially for some of the world’s biggest and most popular brands. Rebranding can often negatively affect a product, especially if their consumers have grown to love their logo design. But change can also be a good thing and it seems ...
By Jonathan Hatchman, Food Editor, @TLE_Food Technology is taking over the world. At the end of last year, a brand new restaurant – eatsa - opened in San Francisco, serving quick efficient lunches without the use of any human servers, merely employing one member of concierge staff to oversee the ...
By Joe Mellor, Deputy Editor Wonder what a safari guy does in his time off? This seal dive in Cape Town was just the ticket and Simonstown seemed like a perfectly good place to launch the boat from bearing in mind that's the same place you launch to go out ...
By Jonathan Hatchman, Food Editor, @TLE_Food At the start of 2012, a young chef named Ollie Dabbous opened his first solo restaurant, having previously worked in the kitchens of Raymond Blanc’s Le Manoir aux Quat'Saisons, and Texture. Following some rave reviews alongside a swathe of excitement, the small Fitzrovia restaurant ...
Wasting time is one of life’s most dangerous distractions – whether it’s slacking off on schoolwork as a child or being unproductive at work, time wastage is a threat to businesses whether you’re an employer or employee. For entrepreneurs, business owners and managers alike, time-wastage is an expense that needs ...