Food and Drink

Although of British descent, Theo Randall is a name that’s become synonymous with Italian food. Tracing back to family holiday road-trips through rural Italy, garnering plenty of food and wine along the way, Theo then spent a total of 17 years working at The River Café in Hammersmith – 10 of which were spent as Head Chef. It was here that he achieved his first Michelin star. In 2006, however, the chef decided to open his first solo venture, an...

Superfood quinoa could be farmed in Cornwall withing three years thanks to global warming, according to new research. The tiny grain, which is packed with health benefits including dietary fibre, magnesium and iron, was originally grown by the Incas in South America. But now, due to changing climate, the trendy superfood staple could be harvested on British soil in Cornwall. Parts of the south-western county became subtropical from 2000 onwards, due to global warming, with temperatures of 10C or greater for...

Freeze dried fruit is similar to dried fruit, being dehydrated and having a crunchy texture. However, it does not contain the same added sugar used as a preservative that regular dried fruit has, making it a healthier choice. Freeze drying dehydrates the fruit, removing its water content, helping to preserve the fruit. TheLondonEconomic.com asked paradisefruits.co.uk to show us how healthy freeze dried fruit is, and if there are benefits to including it in a balanced diet.   Nutritional Benefits of Freeze Dried...

By Jonathan Hatchman, Food Editor, @TLE_Food When opening a new restaurant, there are many important factors to take in to consideration. However, no restaurant is able to open and survive without a name. Some withhold interesting stories based around heritage, history or the food itself, others are less adventurous and named after addresses, while others are often eponymous – named after the chef or owner. On the other hand, some restaurants are even named after passions of the restaurateur, combining...

By Jonathan Hatchman, Food Editor, @TLE_Food Tying in with Waterloo Food Festival, The Sky Bar at the H10 Waterloo hotel will host a series of gin master classes this month. With two more master classes taking place in July, the gin bar will focus on both Portobello Road Gin and Voortrekker Gin, and what’s more – the £5 entry fee also includes a cocktail on arrival. Offering a taste of what’s to expect from The Sky Bar’s gin master classes, this...

By Jonathan Hatchman, Food Editor, @TLE_Food Strength: 6.5% ABV Brewed: Ellon, Scotland Tired of a market dominated by industrially brewed lagers and ales, the team behind BrewDog set up the world’s first crowd-funded brewery in 2007. Now operating from a site in Ellon, just north of Aberdeen, a community of over 35000 investors own shares in the business, with shares still available. And what’s more, the brewery that’s made for the people, by the people is still constantly striving to encourage passion for craft...

By Jonathan Hatchman, Food Editor, @TLE_Food Argentinian wine brand Graffigna, renowned for its premium Malbec, has announced the winners of their second annual London Steak Awards. Narrowed down to four restaurants by a public vote, a panel of judges have crowned the steak at Soho steakhouse MASH as the winner of this year’s competition. Judges for the competition included Chef Neil Rankin, Foodism Editor Jon Hawkins, Wine Blogger Matt Walls and Group Editor of Casual Dining Magazine Tristan O’Hana. Throughout...

By Jonathan Hatchman, Food Editor, @TLE_Food Call me sentimentalist, call me old fashioned – but like others, I’m sure, turkey (the bird) is something that I do not generally associate with the month of July. Generally reserved for Christmas time, often sentenced to hours withering at the bottom of a hot oven, turkey has gained a negative reputation for being dry and generally unexciting - unless you are a child and enjoy eating food that has been cut into the shape of...

Calcutta Street brings a Bengali home dining experience to London. The first permanent space from Shrimoyee Chakraborty, Calcutta Street follows a string of successful pop-ups. Here, the chef’s recipes have been passed from mother to daughter for generations and are generally family recipes, albeit made with some of the best British ingredients available. One particular menu highlight is Chakraborty’s fish paturi – a Bengali fish dish, featuring whole sea bass that’s wrapped in banana leaves and steamed. Ingredients Whole sea...