nSpiral in Camden is the first fully vegan restaurant that I’ve visited and I loved it. I’d go again, if I were ever in Camden. Better go buy some goth-black skinny jeans and practice me Norf Landan slang, innit.
La Ferme London
A French delicatessen in Clerkenwell that started out as two guys on a market stall. Awesome.
The snacking revolution
Want to serve a healthier alternative to the usual chip n’ dip at your next barbecue? Self-confessed crisp addict, Danielle Woodward, discovers some tasty options
IDDU – South Kensington
Down in South Kensington, Nik finds that restaurants still have the edge on any virtual reality headset – transporting you from the streets of West London to the alleyways of Palermo in a single bite.
Fu Manchu, Clapham North
Fu Manchu was a Chinese master criminal who, since his appearance in cult books written by Sax Rohmer in the early 20th century, has turned up in numerous films, TV programmes, comic books, radio shows and even inspired an eighties American rock band. It’s also the name of this new this year late night venue.
Grains as mains – Laura Agar Wilson
Fourteen or so grains are featured, with some you have doubtless heard of and probably eaten such as cornmeal, millet and quinoa, to some that may be totally new like amaranth, sorghum and kamut.
Lunch with a German accent- brünch
The next event location for brünch is on Sunday 26 July from 11.30am at the Lassco Ropewalk in Bermondsey (41 Maltby Street,SE1 3PA).
Rise and shine this July at Eventbrite Summer School
Throughout July, Eventbrite Summer School invites early risers to enjoy a timetable of pre-work classes, designed to champion morning learning.
Hook fish restaurant, Brixton
I liked Hook; the food was fine and had me gaffed and landed no problem. You can’t stop gentrification, and few really want to if we are truly honest, but places like Hook offer something affordable and high quality as the relentless onward middle class invasion continues
Crab Tavern restaurant review
The Soft Shell Crab Burger was exactly as it sounds: two soft shell crabs served – one piggy-backing the other – in a bun. They were cooked in a batter (which was slightly on the salty side – although it worked with the moist bun, cress and rocket) and served whole – shell an’ all. A refreshing variation on the stalwart burger,
