Reviews of their Brixton original restaurant have been uniformly of the AMAYZZZEEENG!! Kind, but this branch needs some work to get it right, until then you may well want to bogart this joint.
Burns Night with Balblair – haggis, neeps and tatties recipe
The menu pairing has been exclusively crafted for this special occasion by Balblair Distillery Manager, John MacDonald and Andrew Waugh, Head Chef of Wild Game Co.
Heading for Haggis – Burns night
A little slice of Scotland will be arriving in the capital this January as Young’s pubs host highland flings that would make Rabbie Burns proud, complete with Scottish feasts, whisky tastings and traditional bagpipers.
Castle MacLellan burns night recipes
Celebrate Burns Night with Scottish pâté maker Castle MacLellan. Castle MacLellan has a range of five Scottish pâtés:
The Great Sausage Roll Off is back for 2015
Back for its third year, The Great Sausage Roll Off at The Red Lion, Barnes will be taking place at 7:30pm on Wednesday 28 January 2015.
South African flavours for the UK winter
Food blogger Kerstin Rodgers and award-winning South African chef, Reuben Riffel, have developed a range of tasty recipes using South African stone fruit. South African plums, peaches and nectarines are at their seasonal best during the UK winter, until mid-April, and are widely available in UK supermarkets.
Zaika restaurant review
With creative cocktails to kick off and a menu full of unusual ideas, Zaika is certainly a cut above the average. It’s no more than you’d expect of a sibling of Tamarind of Mayfair of course and as a local it’s lovely.
Heritage Sean Brock book review
All in all this a book of dreams, many of the recipes you’ll think about cooking but never will. But Brock’s writing on history and sense of food place is worth the cover price alone and no modern food fan can fail to be impressed at the culinary creativity coming from such an unlikely part of the world.
Santa Maria Spicy Sausage and Chorizo Casserole
A warming and spicy casserole, perfect for these colder nights. Simple to prepare, the secret to a successful casserole is to slow cook all the ingredients over a low flame and heat.
Nicolas Feuillatte champagne
They bill it the non elitist’champagne for every day’ and why not? Most of us usually keep champers for celebrations so one that can be poured a bit more often is welcome. And on New Year’s Eve, an affordable bottle of bubbly is as welcome as a man bearing coal at midnight