The Waldorf Hilton has once again found itself in the cocktail world with a brand-new bar that’s a nod to the Waldorf’s theatrical past.
David Berry Green on the wines of Nebbiolo
Douglas Blyde talks nebbiolo with David Berry Green, eighth generation family member and buyer of wines for eponymous wine and spirits merchant, Berry Brothers and Rudd – the oldest in the UK.
Tamarind spring menu
Alfred Prasad continues to deliver the goodies at his subterranean Indian Mayfair restaurant. Until the end of April, diners can have three courses for £19.50 or £29.50 with wine £29.50
Islington’s finest french restaurant Morgan M introduces new Spring menu
Islington’s Morgan M celebrates with a menu full of the joys of spring. From new season asparagus to rhubarb that won’t leave you feeling a seasonal fool.
Loveradish.co.uk gives Foodepedia some recipes for tasty spring time radish salads
We like radishes as much as the next person. Not quite as much as some though, loveradish.co.uk shows Foodepedia why they’re more then just a bite on the side.
Egg-tastic treats for Easter
With Easter right round the corner, it’s time for Qin Xie to bring you a round up of some of the best Easter eggs out there.
The Sustainable Restaurant Association; a year on, 600 members
The Sustainable Restaurants Association, is a ‘not for profit’ organisation and although their principal aim is to help restaurants become more sustainable, they also aim to help you, the customer, make more sustainable choices as to where you might eat out. In these days of growing ecological concerns, the SRA is an organisation we should all consider getting behind.
Pommery Champagne, great any time
Champagne is seen by many as a drink to have just at special times, but why restrict ourselves to just those occasional moments? Champagne is an ideal wine to drink and share with your partner or introduce to your guests at any time. If the sun’s out and you’re relaxing having a pleasant afternoon, that’s reason enough in my book.
Donald Russell Meat Pies
After first taste trialling Charlie Bigham’s pies it was a quick wipe of the mouth, a loosening of the belt and then eyes down for Donald Russell’s new range.
Michael Caines at ABode, Glasgow
Lo, good people of Glasgow, please take a bow. All my preconceptions about you and your city have been Glasgow-kissed goodbye. From your stylish train station replete with Champagne Bar, to your Palladian architecture, your friendliness and your food, I concede I was wrong to think less than kind thoughts.