Food and Drink

The strong-tasting leaf is not affected by the hot dry weather as it is watered with underground aquifers.

Inspired by early beer recipes from across the world, Golden Era was founded in 2017. Long before wheat and barley became standard brewing ingredients, countries such as Peru, Ethiopia and South Africa used ancient grains to produce naturally gluten-free beer. Following news that the global gluten-free beer market is predicted grow by 40 per cent per year, through 2023, Golden Era was launched with a mission to rethink modern beer. Brewed by the team at La Binchoise Brewery in Binche,...

This summer, British vegan charity Viva! will be travelling across England and Wales showcasing the UK’s first ever vegan ice-cream van tour. For just one week, Viva! will hand out complimentary dairy-free ice-cream from their spectacular vegan ice-cream truck. Viva! will encourage the public to opt for plant-based alternatives, and will distribute free information about dairy-free diets alongside their giant inflatable cow! In recent years, the UK has seen a steady decline in the demand for animal-based products whilst sales...

The Ninth is a modern French restaurant, by description – but chef Jun Tanaka’s menu delves so much deeper. Having worked alongside chefs such as Michel Roux Jr, Eric Chavot and Phil Howard, British-Japanese chef Jun Tanaka opened his first solo restaurant in 2015 (the ninth restaurant project to have featured his involvement, hence the name). Operating amongst fierce competition on Charlotte Street, the restaurant was quickly awarded a Michelin star: becoming a rare model of genuinely enthusing restaurants so...

"Anyone who knows anything about decent food in Leeds knows The Foundry", Yorkshire-born chef and MasterChef runner-up Matt Healy said shortly after unveiling his homecoming venture earlier this year. Under the stewardship of Phil Richardson and Shaun Davies the Holbeck restaurant has become the centrepiece of an urban regeneration project that has seen a once destitute part of the city become one of its most fashionable spots. It’s quite a mantle to inherit for the relative newcomer Healy, but it’s...

A moral quandary has emerged on the culinary front concerning the length of time writers should wait before undertaking reviews. Where critics argue that they should get in early to ensure punters are well informed from the off, chefs debate they should be allowed time to get their feet under the table, so to speak, in order for the restaurant to be judged fairly. It all started on the west coast of America. On the fourth evening of service, The Hollwood Reporter critic...

The UK’s leading vegan and farmed animal charities and NGOs are coming together in London today to discuss challenges and explore opportunities in the movement to help it become more successful. Leaders from ten organisations will meet to discuss their plans, how they might learn from each other and, most importantly, how they can support each other and work together in progressing veganism and meat reduction in the UK and beyond. Director of ProVeg UK Jimmy Pierson said: “There are...

Established in a small kitchen during 2014 – UnBarred Brewery began life from a flat in Hove, having since become a full-time operation, striving to craft “delicious new beers that won't be found in the rule-book.” Paying due respect and attention to all stages of the craft; from the creation and ingredient sourcing, to relationships with suppliers and consumers, the nature of the brewery’s brewing process - using only the freshest ingredients - means UnBarred doesn’t have a ‘core’ range...

When Selin Kiazim and Laura Christie opened Oklava in 2015, I vividly remember finding unexpected pleasure in some of the menu’s humbler dishes. The pide was fine, as was the breast of lamb with yoghurt and pomegranate molasses; but neither were as unforgettably vivid as the modest pearl barley side dish. Cooked similarly to risotto, with sour cherries, the dish was finished with pul biber-infused butter, yoghurt, kale crisps and a blizzard of pecorino cheese. I’ve attempted to recreate the...