Food and Drink

By Jonathan Hatchman, Food Editor, @TLE_Food Alike many of life’s joys, Greek food is one of those things that I often forget just how much I truly adore. As is the case with all cuisines, Greek can be executed remarkably awfully, yet when perfected; Greek food is absolutely sensational. Plump Kalamata Olives dressed in local Olive Oil, Tzatziki (a Yoghurt and Cucumber-based dip), dried Oregano used as a third seasoning, subtle Feta Cheese, an almost magical use of Filo Pastry,...

By Jack Peat, TLE Editor Earlier this year I boarded an overnight train from London with a group of friends to the barren whisky wonderland that is Speyside. Home to more than 60 per cent of Scotland’s single malt production I was anticipating being bathed in a tapestry of white-washed buildings hidden in remote nooks of the Morayshire valleys with aromas of malt and American oak engulfing the senses.  Mildly disappointed, I returned feeling underwhelmed by the overt sense of...

By Jonathan Hatchman, Food Editor, @TLE_Food “Daim is one of the most popular Chocolate bars in Sweden. It originated in Scandinavia during the fifties and was then bought by Kraft foods and renamed Dime. Now it’s back to being Daim again.” Set to release her first book in October, Bronte Aurell – co-founder of Scandi Kitchen café and shop – has provided a recipe for her perfect chewy Daim Cookies, which will not feature within her book ‘The Scandi Kitchen’. “There...

By Jonathan Hatchman, Food Editor, @TLE_Food In celebration of Jamaican Independence Day, Cottons Rhum Shack in Camden will be celebrating in style this evening (August 6th). Using their recently renovated original restaurant in Camden, opened back in 1985, the event will feature a Reggae Festival with live music and a BBQ that will serve Jerk Chicken. What’s more, if you take a Pineapple along to the event with you, it can be exchanged for a free Pina Colada Cocktail. If...

By Jonathan Hatchman, Food Editor, @TLE_Food Tying in with the brand new series of The Great British Bake Off and 2014 finalist Luis Troyano’s first cookbook – ‘Bake It Great’ - out later this month, we had a chat with the man himself. Discussing his new book, life after the Bake Off, and Beekeeping. Here’s what the Great British Baker had to say. Hi Luis, what are you up to today? Today so far I've made 144 portions of dark...

By Jonathan Hatchman, Food Editor, @TLE_Food Strength: 4.5% ABV Brewed: Hackney Wick, London CRATE’s 'Golden' has already been featured as our ‘Beer of the Week’, however, having recently partaken in a bottle of the brewery’s Pale, we have a new favourite. For those unfamiliar with the brewery, Crate was set up in 2012 and operates from an old print factory in the heart of London’s Hackney Wick. Using only the finest British Malts and internationally sourced Hops, the brand now...

Located upon the 40th floor of London’s Heron Tower, Duck & Waffle isn’t just the highest restaurant in the UK, it’s also one of the most popular amongst London’s foodie elite. Open 24 hours a day, it’s still incredibly difficult to book a table for two. Arriving a little earlier than planned, we begin our visit at the already bustling bar area, taking a seat with a glass of Wine before being whisked away into the dining area and seated...

By Jonathan Hatchman, Food Editor, @TLE_Food Opened as the second restaurant within The Shard – the skyscraper that still divides opinion between Londoners – back in 2013, Hutong is now perched on floor 33 above Aqua Shard (owned by the same company). As well as the view, as is often the case with this type of skyscraper inhabiting restaurant, the location of London’s first Hutong, based on the Hong Kong original, has contributed to the venue’s popularity, although the building...

By Jonathan Hatchman, Food Editor, @TLE_Food The term “gastropub” has become a little tricky and somewhat controversial. Coined in 1991 by David Eyre and Mike Belben, proprietors of The Eagle pub in Clerkenwell, Merriam-Webster’s Dictionary defines the term as: “a pub, bar, or tavern that offers meals of high quality”. However, ever since the phrase came to being over 20 years ago, far too many of the UK’s pubs have (wrongfully) rebranded themselves. Let’s face it, if every single pub...