Alex Ozga takes a deep breath and puts aside any preconceived notions of his own trendiness to eat at Forza Win – and likes it very much.
Paul A Young’s Christmas chocolate collection
It’s apt that Paul’s signature hue is a rich royal purple – ’cause there’s little doubt that his chocs are fit for Kings and Queens. I may be just a simple commoner, but I always relish the chance to savour his sweets.
Rajiv’s Kitchen Nepalese pop-up
The only Nepalese food I’d encountered in the past was awful. Happily, Rajiv’s supperclub revealed some interesting flavours – prepared by a great and welcoming host.
Gordon Ramsay Group’s London House to open in February 2014
Leafy South-West London is getting a new kid on the block from 2014, when London House opens its doors in February. The latest offering from the Gordon Ramsay Group promises dining just as stylish as its surroundings, with a separate drinks lounge serving premium spirits, modern and traditional cocktails, London-brewed beers and a carefully curated wine list.
Meet the Malbec at Gaucho
Calling all red wine lovers for an exclusive evening at London’s Gaucho restaurant Tuesday 10 December 6:30pm – 8:30pm
The Art of Blending master class
Is blended whisky necessarily worse than single malt? What types of whisky go into a blend? Alex Ozga attends a whisky blending workshop to have his questions answered.
Pink Moscato Trifle
Barefoot Wine gift us their recipe for a Pink Moscato Christmas Trifle.
Barefoot Wines Bubbly Pink Cocktail
Barefoot Wines bring us their holly-jolly and peachy-keen recipe for a tropical Bubbly Pink Moscato fizzy cocktail.
Chicken breast with marmite korma sauce, masala peanuts
West End spice-house Cinnamon Soho have just announced a joint menu with Marmite for a couple of curries that want your love/hate and nothing in-between. Find out how to recreate the marmite korma at here.
Kokum and curry leaf crusted sea bream with marmite & coconut sauce
West End spice-house Cinnamon Soho and famously divisive veg-spread Marmite are in business together. Learn how to crust your sea bream with coconut sauce and Kokum-it up at home!