Don’t look at just wine pairings this December; consider something different to drink with your salmon, your turkey and your Christmas pudding. Here are some great festive food and ale matches, along with a recipe for a delicious beer gravy.
Jackson & Rye Opening in the City
Jackson & Rye have a sleek aesthetic and a wonderful, wholesome selection of hearty, classic and delicious grub.
The 1800 Tequila Bloody Maria recipe
Why not adopt a new brunchtime beverage that’s sure to kick-start every gathering: try an adventurous rendition of the Bloody Mary, using tequila instead of vodka, the 1800® Bloody Maria.
Pandan and Coconut Panna Cotta with Mango and Pineapple
Panna cotta is a classic Italian dessert, and Ping has infused it with classic Malaysian fruit flavours.
Garlic, Rosemary And Lemon Marinated Roast Lamb Shoulder
The Sunday Roast is rivalling baking as a way to show of your talents and make your tasters smile. This lamb shoulder created by award-winning butchers Provenance with Knorr is rich, flavoursome and combines a number of great complimentary flavours.
GADO GADO Malaysian Warm Salad of Vegetables and Eggs with Spicy Peanut Sauce
This is a salad like no other. It sounds ordinary, but it holds a myriad of surprise textures and flavours.
Embrace The Flavours Of The Festive Season With Maille
Acclaimed mustard sommelier, Harry Lalousis, is hosting a chutney-making masterclass with the gourmet French mustard brand, La Maison Maille, to teach the art of chutney-making
Absurd Bird Soho
Chicken restaurants seem to be flocking into London, keen to distance themselves from the Colonel and his customers. Chloe checks out a big bird that’s not as silly as it sounds.
The Best Ciabatta in the UK
Well that’s what Lara thinks, she’s smitten by the dough
Enjoy A Touch Of Provence This Christmas With Aubaine’s French Noël In London
This Christmas, Aubaine, the all-day dining brasserie with its own patisserie and boulangerie , will be bringing a special French Noël twist to all of their London restaurants from late November, for a festive taste of the Provençal.