Food and Drink

How To Make: Hare Agnolotti, Sage Butter & Trompette Mushrooms

Chef Jun Tanaka has introduced a new seasonal ‘Wild Pasta’ menu at his Michelin-starred restaurant, The Ninth, in Fitzrovia. Centered around wild British game and wild mushrooms, the menu is available for lunch and dinner from Monday to Saturday throughout the game and mushroom season, using game supplied by Vicars Farm in Berkshire. The menu’s funghi sourcing, on the other hand, changes regularly to reflect the best produce available throughout the season. This agnolotti recipe, for instance, features pasta envelopes...

Spirit of the Week: Aviation Gin

Partially owned by Hollywood actor Ryan Reynolds, Aviation Gin has announced its biggest partnership to date with Virgin Atlantic. Announced via a short film starring Reynolds and Sir Richard Branson, the innovative American spirit will now be served in Virgin Atlantic Clubhouses, while customers will have the opportunity to sample the award-winning gin on board Virgin Atlantic Flights. Speaking on the partnership, Sir Richard Branson, Virgin Group Founder, said: “I’m delighted Virgin Atlantic is working with Ryan and his team...

Beer of the Week: Goose Island Goose Midway Session IPA

Established in Chicago 1988, Goose Island Beer Company will open their first European Brewpub later this month. Opening on Wednesday 21st November, the brewpub will occupy a site on Shoreditch High Street, serving a wide rang of Goose Island beers (including some previously unavailable in the UK: ‘Old Man Grumpy’, ‘Fog Bowl’, ‘Next Coast’, ‘Bourbon County Stout’), as well as hosting regular live music events. Alongside the beer, a Chicago-inspired food menu will feature pizzas, subs and classic American dishes...

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