Bread Street Kitchen, a lively and exciting new restaurant and bar from the team at Gordon Ramsay Holdings, will open on 26th September at One New Change, London. Bread Street Kitchen will be home to a relaxed dining experience, set in a large warehouse-style room that draws inspiration from the East London aesthetic surrounding it.
So
So, what can I tell you about So? It’s a Japanese fusion restaurant hidden in the snaking back alleys near Piccadilly Circus, almost entirely frequented by Japanese people the night we visited and pretty impressive.
Jamaican Ginger Cake recipes from Rustie Lee
Jamaica Ginger Cake never lasts very long in our house. Certainly not long enough to make other things with. But if you’re the more patient/less greedy type, why not try a couple of recipes from tv chef Rustie Lee.
Lazarides and, Kofler and Kompanie, present The Minotaur and Pret A Diner
Lazarides Gallery are delighted to announce a collaboration with Kofler & Kompanie, pioneers of PRET A DINER, who will be redefining the dining experience in the form of a Michelin Star pop-up restaurant during their four-week residence at The Old Vic Tunnels. From 10 October until 25 October, the underground venue will be transformed into an alternative cultural space featuring a labyrinthine gallery of street art and film, a world-class restaurant and lounge-bar.
Bombay_Sapphire_Imagination_Bar_at_the_V_and_A
It’s always the case. It’s on your doorstep, it’s on your to do list, it’s easy to do something else. Joanna Biddolph discovers that the thought of one Bombay Sapphire cocktail made her tick off ‘go to V&A” on her list of things to do. Make the museum’s last Summer Camp Friday Late of 2011 (and visiting the Bombay Sapphire Imagination Bar) your reason for going.
Asda_Wagyu_beef_will_soon_be_in_five_stores
Wagyu, the world’s most expensive beef, will be hitting butchers’ slabs in five Asda stores later this year, making Asda the first UK supermarket to sell Wagyu. And it will be available at a price we can afford. How is it possible? And why Asda? Joanna Biddolph explains …
The French Brasserie Cookbook – Daniel Galmiche
Daniel Galmiche, Executive Chef at The Vineyard at Stockcross (and Relais & Chateau Rising Chef of the Year 2011) is a chef who knows about flavour. His French Brasserie Cookbook: The Heart of French Home Cooking is his hymn to the eternal verities – a good stock, simple but fresh ingredients, straightforward cooking methods and an honest heart.
Thomas Allinson’s Apple Charlotte Recipe
To celebrate the release of the Allinson brown batch loaf with the flavour of sourdough we have a fantastic recipe for Apple Charlottes incorporating the new loaf.
Putney Pies
In a bid to avoid cliché, and a calorie induced coma, Harry Farmer only eats of some of the pies.
Magners Specials
I’ve never been a fan of cider – it brings back too many bad memories. Most resounding of these is that of when, at the age of fifteen, in the queue to a scuzzy underage night in East London, my friend handed me an unmarked bottle of ‘White Ace’ that I foolishly took a swig of. Not believing that a drink could taste that bad – and all too aware of Tom’s reputation as a prankster