Searing hot granite rocks have been used by award-winning experimental Scottish craft brewer Innis & Gunn, in its latest Limited Edition bottle-conditioned brew: Hot Rocks (7%ABV) – a modern-day adaptation of the oldest British ale brewed by our Stone Age ancestors in 4,000BC.
Wheeler’s Rib Room & Oyster Bar
The man with the knives is back, but why do some people seem have the knives out for him? Nick samples Marco PW’s branded Wheelers in the City and finds it perfectly alright
Zerodegrees, Blackheath
A microbrewery, and pub, and Italian restaurant; Tom visits Zerodegrees to see if it’s as cool as it sounds.
Ockenden Manor – Cuckfield, Sussex
Nik leaves London (again), this time travelling south to sample the Michelin-starred delights and opulent spa of Ockenden Manor, just outside Haywards Heath.
Asia de Cuba relaunches
Danielle Woodward steps into the world of Cuban-Asian fusion, and experiences the delicious results.
Drink Gin the Aussie way with Four Pillars
Founded in Australia and distilled in the Yarra Valley, Four Pillars epitomises the new generation gin combining Asian spice, Mediterranean citrus and native Australian botanicals. A truly unique spirit for gin fanatics; it’s perfect in a refreshing G&T or mixed in a classic Tom Collins.
Preview: Fu Manchu – Clapham North
Fu Manchu is a new Late Night Dim Sum and Cocktail Bar, launching in Clapham North on Thursday 30th April 2105. Hidden under railway arches and shrouded in mystery, Fu Manchu will be as enigmatic as its moustachioed, villainous namesake.
World of Zing launches spice experience at Southbank Alchemy Festival
Specialist food & drink retailer, World of Zing, is showcasing its unique approach to spice, cocktails and all things nice with an immersive bar and art gallery experience during the Southbank Alchemy Festival: 15-25 May
Chocolate and Strawberry Roulade from Bonne Maman
A deliciously chocolatey treat with a hint of luscious Strawberry Conserve, perfect for dinner parties or for summer picnics…
Steak with mustard and chives
“When you have good ingredients – like tender fillet steak – my advice is to cook it simply. By glazing it with Knorr Rich Beef Stock Pot and adding mustard and chives, I’m just giving the meat that little extra lift.” – Marco Pierre White