The red grouse is unique to Britain and is most commonly served roasted with game chips and bread sauce. This recipe is a take on this using additional seasonal ingredients.
NY Fold, Soho,review
A native New Yorker is on a mission to bring his award winning pizza to London? Tom heads to NY Fold for a slice of the action…
Billingsgate Seafood School and Champagne Lanson’Festive Canapés’ classes
Long gone are the days of pineapple and cheese sticks or smoked salmon blinis, this winter learn how to whip up some quick and easy nibbles for the festive season.
Gastronomy in St Lucia – Cap Maison
Judith basks in the sunshine and sunny flavours on a gastronmic holiday in Castries, St Lucia.
Eating like a local in Paris.
Sure, we toured the opera house, were confused by the talking mounted wild boar’s head at the museum of Hunting and Nature; and yes we segwayed through the evening streets of Paris but it seems sentiment and the confounding nature of life won out in the end and I was struck the heaviest blow by a bowl of noodles.
London Dry Gin made with British asparagus
Portobello Road Gin have created the first ever London Dry Gin made with British asparagus. The limited edition’Director’s Cut’ distillation contains a unique blend of botanicals including asparagus from Cambridgeshire, harvested by Director Paul Lane this June.
OXO Tower Restaurant launches its first ever traditional British Afternoon Tea
This autumn, following the success of their’Not Afternoon Teas’, OXO Tower Restaurant will launch its first ever traditional offering – a truly British Afternoon Tea.
Carluccio’s New Menu tasted
Danielle gets to taste the new menu at Carluccio’s alongside the man himself.
WM Barker & Co Opens at 202 Bishopsgate
Down in the subterranean of Shoreditch lies a newly opened basement hangout, WM Barker & Co. An artisan coffee/breakfast pit stop in the morning and come evening a bar open till 3am
Asia de Cuba Bottomless Brunch
From coffee to guava Bellinis and Mexican doughnuts, Tracy finds out how much’bottomless’ has moved on.