Food and Drink

Celebrated food writer Jack Monroe is set to release a cook book for food bank users to help those on a shoestring budget maintain a nutritious, appetising and varied diet. Tin Can Cook focuses on using tinned or dried ingredients and is inspired by Monroe’s own experience of using food banks. It will feature 75 recipes that are easy to rustle up from basic ingredients. They include tinned spud fishcakes, sardine and tomato soup and tindade - a twist on...

St Luke’s Table is leading the march to revolutionise the fine dining experience for the UK’s growing community of vegans with a new luxury plant-based menu in the heart of Theatreland. Residing within the LIBRARY hotel and private members' club the restaurant is hidden away from the hubbub of Leicester Square and Covent Garden. It is accessed via a staircase illuminated by a stunning stained-glass panel featuring Saint Luke himself - the patron saint of artists and bookbinders – and...

English Wine Week is upon us and this year there are more reasons than ever to raise a glass to the country’s burgeoning viticultural scene. With growers planting some 3 million vines from Yorkshire to Kent and a tropical summer bringing ideal growing conditions last year there is a bumper crop to enjoy this summer from a market that is enjoying critical acclaim across the world. Wine lovers from America, China, Japan and elsewhere have taken a keen interest in...

It wasn’t always like this. Hotel restaurants were once, until quite recently, generally considered a last resort, aimed at guests too tired or unadventurous to explore the local area. During the late 1800s, Auguste Escoffier revolutionised hotel dining when hired by César Ritz, with the pair eventually collaborating on the food offering at the Savoy Hotel, closely followed by the Ritz in Paris. Between then and now, however, a wave of hoteliers became avaricious, idle, uninspired and – ultimately -...

A destination bar within The Langham – Europe’s first ‘Grand Hotel’ – Artesian Bar has launched a new minimalist cocktail menu. Focussing on the mantra ‘less is more’, the list’s 22 new cocktails aim to champion just two flavour combinations. Over the space of eight months, the venue’s award-winning team of bartenders collaborated on developing the new menu, with drinks created in the Artesian laboratory, pairing thoughtfully-sourced spirits with just one key ingredient or flavour, exploring new methods of preparation...

University of Sussex Flat Earth Society are expecting to host more than 800 people at their first ever official ball - which will see students and like-minded thinkers gather to talk about how they think the earth is not round.

This week sees the welcome return of English wine as we visit one of the country’s largest producers in Sussex. 2018 was, in the parlance of Frank Sinatra, a very good year for English wine, and so it is only right we celebrate it. Hot and dry weather landed a bumper crop for growers across the country as many Old World wine producers struggled against the relatively temperate conditions north of France. At Bolney, a third-generation family business, clear blue...

The World’s first ‘Meat Massage Joint’ opens its doors to the public today at the Truman Brewery in Shoreditch. Meat-lovers will witness the Cook Strong Clan give their meat some TLC at a quirky pop-up on the Dray Walk. The process breaks down tough fibres, helping the meat melt in your mouth and not turn to mush. Dubbed TLC - Tenderizing Loving Care – the cuts are then smothered in sauces or glazes ready to be grilled to perfection ahead...

The first ever 3D printed steak could make the UK population turn vegan, its founder has claimed at this week's London Food Tech Week. Unveiling NOVAMEAT, a synthetic, 3D-printed meat that can mimic the texture of beef or chicken, Giuseppe Scionti said he has discovered a way to "bio-hack" plant-based proteins so they have a meaty texture. In doing so it could revolutionise the current livestock system by taking the focus away from animal meat to plant-based proteins which resemble...