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Author: Foodepedia

18 March 2019
Recipes

Celebrate International Sweet Potato Week, coming up on the 4 – 18th April

Sweet potatoes are low in fat, rich in fibre and high in Vitamins A and E.

17 March 2019
Articles

Power of She at Ella Canta: it’s all about the women

The blurb may’call on Mexico’s female icons to’lead a parade of colour, flavour and honour’ but, in fact, these dishes are a celebration of Mexico’s home cooking.

16 March 2019
Books

Seaweed – A Collection Of Simple And Delicious Recipes

Take off your socks, roll up your trouser legs and wade happily into the world of edible seaweed.

15 March 2019
Articles

Gin, bread and biscuits: how organic food has come of age

What comes to mind when you think of organic food? Whatever it is, your ideas are probably outdated: eating organic is no longer the preserve of the rich or the hippy eccentric.

14 March 2019
Restaurant News

Sakura at ROKA’S Shochu with the House of Suntory

The cherry blossom season has been bringing Londoners to view Shochu at ROKA’s famed pop up installation for years.

12 March 2019
Articles

Burger and a Beer. Jose Pizarro meets Damm Brewery and MEATliquor

The Inedit Burger. A meeting of creative minds over meat

12 March 2019
Restaurant Reviews

Tasting Mamounia Lounge Knightsbridge New Dining Menu

Middle eastern restaurant updates its traditional Moroccan & Lebanese cuisine with contemporary dishes and sharing plates

8 March 2019
Restaurant Reviews

Romulo Cafe Restaurant Review

How often have you heard someone say,’I know, let’s go out for a Filipino’? Probably about as often as you’ve heard someone say’I fancy a bit of German food tonight.’

4 March 2019
Restaurant News

Le Bun Shack pitches up in Brick Lane

Launching Tuesday 12th March 2019 Andy Taylor of Le Bun is bringing back his hit French-American burgers to Brick Lane.

4 March 2019
Articles

We Try X Upper, Sausage Heaven In Islington

There are so many things to snaffle on Upper Street Islington you could gorge on something different every day of the year. So why should the humble sausage stand out?

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