He may struggle with simple pronunciation, but Tom doesn’t struggle with the plates of food put in front of him at the launch of the newest Busaba…
The Flour Station brings its sourdough and traybakes to Camden
Sourdough expert and craft baker, The Flour Station, has just launched its first permanent location in Camden’s Stables Market and Chloe gets her hands white.
The Common, NW10 opens
Monday 14 November sees the official opening date of The Common, NW10′s newest restaurant, terrace and bar. Housed in the world’s largest co-living building.
Trying Kakiage at Yo! Sushi
Chloe’s glad she went in to try the Kakiage, as it has definitely changed her perception of Yo! Sushi and for a speedy and tasty lunch, she’ll be heading back.
4 Grosvenor Square – The Menu of The Italian Embassy In London
As Head Chef at the Italian Embassy in Grosvenor Square, Danilo has captured his modern interpretation on Italian regional cooking.
Danilo Cortellini’s risotto con asparagi e Prosecco (risotto with asparagus and Prosecco) recipe
As Head Chef at the Italian Embassy in Grosvenor Square, Danilo has captured his modern interpretation on Italian regional cooking in a book aptly titled “4 Grosvenor Square – The Menu of the Italian Embassy in Londonâ€Â.
The Sherry Squid Ink Cocktail At Aqua Nueva
Honouring the signature tipple of Southern Spain, Head Bartender Nico’s Sherry Week creations compliment aqua nueva’s Autumn menu, celebrating the seasonal produce of Spain.
The original gin advent calendar – Ginvent – is back
Fuelling the festive season with a juniper laced journey of discovery, hidden behind each door of the Ginvent calendar is a different 30ml dram of gin to be enjoyed.
Behind This Wall London Review
Behind This Wall;is a small and dinky basement bar on Hackney’s Mare Street with a new cocktail and raw bar offering that brings together Autumnal flavours and the hottest food-trend – poke.
Launch of the Dominican Gastronomic Network
The simplicity of fresh discs of lobster in creole brine contrasted well with the wonderful intensity of the plantain mofongo croquettes filled with Dominican-style stewed crab – one of the nicest savouries I’ve tasted in a while.