Food and Drink

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...

The best Christmas sandwiches of 2017 have today been revealed, with Pret’s Christmas Lunch Sandwich the pick of the 2017 season. Which? unveiled its first ever guide to festive sandwiches after recruiting 36 tasters to blind taste popular turkey Christmas lunch sandwiches and find out which ones really delivered the festive flavours. The Consumer Champion also uncovered some surprising facts that connoisseurs should know before choosing their Christmas sandwich. In recent years, there’s been a proliferation of festive-themed sandwich varieties, from beef...

Tired of Anglicised Chinese and Japanese food, Taiwanese cuisine has become big business in London. Always on the hunt for something new and exciting, the city’s food fanatics became obsessed with BAO when it opened its first permanent site in Soho a couple of years ago – and rightly so. Since then, Shing Tat Chung, Wai Ting Chung and Erchen Chang have become the authority on Taiwanese food in London and steamed bao buns are available just about everywhere. Much...

One of the city’s best British restaurants, Chamberlain’s of London has been operating from a site in Leadenhall Market for the past 16 years. Still going strong, Chamberlain’s served fish and chips from their new standalone fish and chip shop (adjoined to the restaurant) for hundreds of service men and women in support of the Royal British Legion last week. Owned by fourth generation fishmongers Chamberlain and Thelwell – with the kitchen headed up by chef Andrew Jones – the...

The meat and fish free dish is slices of tofu wrapped in seaweed - dipped in vegan-friendly batter and deep fried in groundnut oil. The 'tofish and chips' was added to the menu to mark National Vegan Month at award-winning chippy, Simpsons, in Stroud, Glos, Within the first thirty minutes of being on sale, fifty portions of the £6 treat had been sold. The 'tofish' slices cost £1.50 each and has more in common with Japanese food than English seaside...

Founded in 2014 by brothers Ed and Sim Cotton, The London Beer Factory operates from West Norwood in south-east London. Dedicated to crafting beers with character, unique flavours and distinctive qualities, The London Beer Factory was also the first ever UK brewery to use 360° cans, with a unique ring pull design that allows the lid to be removed completely, allowing a full spectrum of tastes and aromas to be enjoyed, without the need for any glassware (or washing-up). In...

Traditional cooking skills such as making tomato sauce from scratch, homemade gravy and poaching an egg are dying out, a study has found. Researchers polled 2,000 households on their cooking abilities and found a number of skills are on the wane – including being able to make cheese sauce that’s not from a packet, ‘proper’ stuffing and batter. Other cooking techniques on the decline include making white sauce from scratch and making you own salad dressing, along with making homemade...

Tucked between Notting Hill Gate and Kensington Palace, The Shed offers a convincing retreat from the middle of the city. Still within zone one of the tube map (only just), The Shed is poised similarly to that of a countryside garden centre café – charmingly rustic, yet intent on serving rousing food: the best of British. Launched in 2012 by brothers Richard, Oliver and Gregory Gladwin, the restaurant is very much a family-run operation. Having previously worked in London and...

People often ask me for recommendations on where to get the best steak, and I’ll often reply with just three words: “your nearest butcher’s”. Because, let’s be honest, steak is generally best when it’s cooked (properly) at home. A completely subjective experience, everybody likes their steak to be cooked differently – even interpretations of ‘blue’, ‘rare’, ‘medium-rare’, ‘medium’ and ‘well-done’ can differ between restaurants. At home, though, you’re in complete control of the cooking – which isn’t too difficult, following...