England’s premier whisky distillery, The Lakes Distillery is offering the public a chance to invest in the brand, with £1 million worth of shares available through Crowdcube, which allows a minimum investment of £10. The money raised will then be used to produce whisky for stock and to invest in...
In February 1946, George Orwell wrote an essay, The Moon Under Water, in which he outlined his ideal London pub. Sadly, the eponymous pub was completely fictitious (contrary to the belief of the JD Wetherspoon chain) and the essay concluded, somewhat bleakly, with the fact that the perfect pub doesn’t...
One of London’s most exciting Modern-Indian restaurants, Darbaar in Shoreditch launched a brand new bar – Lotus - in May. Bringing a different drinking and dining experience to the city, Lotus has been given a new identity and fresh, inventive cocktail menu. The new menu features spice-infused spirits and unique...
If the British trends of recent years are anything to go by, the Basque region of Spain is responsible for a remarkable food and drink offering. Although the rest of the country is most famous for lagers such as Estrella and San Miguel, the northern part of Spain – in...
Released to tie in with World Vegan Day (1st November), which commences World Vegan Month, sales data research from high-street Italian chain restaurant Zizzi suggests that the popularity of veganism is continuing to rise, with sales of vegan dishes increasing by a huge 246 per-cent since last November. The restaurant...
With great expectations often comes great disappointment. When Adam Handling opened The Frog near Brick Lane last year, the menu read like an absolute dream. Nonetheless, my expectations weren’t particularly high; I’d imagined The Frog might be one of those restaurants wrought by an overambitious chef who over-promises but under-delivers....
With plenty of exciting restaurant openings constantly taking place across the Capital, we pick London’s best new restaurant openings taking place over the coming month. Fiume – Battersea His third restaurant in collaboration D&D London (following Sartoria and Radici), Francesco Mazzei will launch Fiume this month. Literally translated as ‘river’,...
With ‘concept’ and ‘rooftop bar’, ‘fusion’ is a term that generally fills me with patent trepidation, in terms of dinner. Since the introduction of the ‘F’ word, so many chefs have over zealously combined disputatious ingredients and cooking techniques, often creating the most absurd of grotesqueries. New Zealander Peter Gordon,...
One of three restaurants from the Gladwin Brothers, Rabbit focuses predominantly on “wild food”, most of which is either hunted or foraged. Still in season (at the time of writing), Rabbit’s Sussex grilled harissa aubergine recipe also features an Egyptian-inspired cinnamon dukkah spice mix, sunflower seed butter and salsa...