Chai K have introduced the Slow Burn Brunch menu, celebrating spice and chilli. Created by Founder, Rohit Chugh, new dishes will feature the full spectrum of Indian spices; adding warmth, earthiness, sweetness, smoke and for those who want it, layers of heat.
Chicken Bone Broth with Winter Vegetables Fresh Dill and Borderfields Lemon Infused Cold Pressed Rapeseed Oil
Cold pressed rapeseed oil is a healthy addition to any kitchen – not only does it contain half the saturated fat of extra virgin olive oil, but it can be heated to a much higher temperature without breaking down, meaning it maintains its natural benefits when cooking
River Cottage flows up to The Imperial
The Imperial has announced a residency with the award- winning River Cottage featuring their curing and smoking expert Steven Lamb.
Get your wings on!: Wingmans Residency at Bread St. Bar Sessions
Continuing to showcase some of London’s stellar street food superstars with Bread St Bar Sessions, Bread Street Kitchen welcomes Wingmans.
Just opened: The Gibson Bar
Step back in time with The Gibson Bar, Clerkenwell’s newly opened Edwardian-inspired cocktail bar.
Clean-eating for January
Feeling a little bloated, a bit fat and a bit guilty? It wouldn’t be January if someone wasn’t telling you to get healthy and we’re no different. Here are some places to get stuck in, if you don’t get stuck in the door getting in, of course.
Salvatore’s at The Playboy Club
Poppy Laking frolics amongst the bunnies at Salvatore’s, the Playboy Club’s bar and restaurant.
Paradise by way of Kensal Green 2016 Supperclubs start
January 2016 will see gastropub Paradise by Way of Kensal Green’s Supperclub series continue with the Middle Eastern inspired Cat’s Arabian Nights.
Royal China Roast Pork Pastry Puffs recipe
So that you’re prepared for the special occasion, the chefs at Royal China have put together their tips on Dim Sum etiquette and shared a recipe for some tasty pork pastry puffs.
Mastering Sauces: The Home Cook’s Guide to New Techniques for Fresh Flavors: Susan Volland Review
This is not a book that tries to take us back to the 1970s; there is no whiff of rancid Cordon Bleu about it, just an appreciation of saucing and a modern interpretation of what saucing means and what it can do. A must for the serious cook’s bookshelf, an indispensable reference and sauce (sic) of inspiration.