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Beer of the Week: Mikkeller Hallo Ich Bin Raspberry Berliner
A Berliner Weisse-style beer brewed with raspberries.
How To Make: Wild by Tart’s Dutch Baby Pancake
A fresh take on the American-European classic.
MAX Burgers: The climate positive chain that forced McDonald’s to shut
Established in 1968, MAX Burgers has a prominent focus on its environmental practices, serving Sweden’s best loved burgers.
How to Make: Kricket’s Butter Garlic Crab
A quick, easy buttery-sweet crab recipe from the modern Indian-inspired restaurant.
Natak delivers classic Indian food with contemporary flair
An Indian restaurant in Limehouse, Natak opened last year.
Spirit of the Week: VIVIR Tequila Añejo
A superlative sipping tequila, made using 100 percent Weber Blue Agave and natural volcanic spring water.
Beer of the Week: Verdant Brewing Co. Home From Home IPA
A solid IPA from the Falmouth brewery, launched to celebrate its involvement with this year's Bigfoot Festival.
How To Make: Vegan Shepherd’s Pie
Cookbook author Gaz Oakley has collaborated with Merchant Gourmet on a selection of vegan recipes.