Ibérica is offering guests the opportunity to experience La Calçotada first hand at two of its restaurants
Properly Pickle your lunch with The English Provender Co.
Brighten up your condiment cupboard and daily lunches with the newest member of The English Provender Co.’s family – Proper Pickle.
Play Holi in the City: 4th – 12th March 2016
Following sell out sessions in 2014 and 2015, the #HouseofHoli is back – bigger, better and brighter than ever.
L’Escargot Bottomless Brunch Review
When L’Escargot announced Bottomless Sunday Brunch, Nick wasn’t slow to try it out.
A Decade of Hawksmoor menu
Hawksmoor is ten years old this summer. To kick off the anniversary celebrations, A Decade of Hawksmoor Menu, commemorating the dishes, drinks and people central to Hawksmoor’s fist ten years launches at Hawksmoor Knightsbridge from 1st March.
Native restaurant
Native is a new restaurant specialising in game, wild food and rare breeds and showcases some of the most underappreciated and overlooked meats, vegetables and fish found in Britain today.
Galley London Review
Nick finds Upper Street is now less about New Labour and more about fishy business. So perhaps no change at all?
Pan-Fried Skrei with Chorizo, Lemon, Pomegranate ​& Mashed Potato
Celebrate spring being around the corner with this simple but scrumptious Skrei cod supper. Caught straight from the cold, clear waters of Northern Norway every year between January and April, Skrei is of exceptional quality and a much loved Norwegian delicacy, firmly supported by some of the most respected chefs in the UK, including Michel Roux Jr.
Unearthed release British charcuterie
Unearthed’s latest wheeze is UK charcuterie, and it’s a good one. We may not have all the romance of a rolling Umbrian landscape or Spanish sun-drenched fields but we do have pigs and cows of increasingly high quality.
Ching He Huang’s Lotus Wok Launch
The Lotus Wok is rather romantically so-called because, like a Lotus Leaf the coating is hydrophobic which makes it incredibly easy to clean, and the nano-silica coating allows the oil to permeate the (oleophilic) surface giving the food the authentic Asian taste of a traditional wok.