Food and Drink

It’s indisputable that fine wine has been a popular investment over the last few years. Diamonds, fine art and classic cars have been outstripped as passion investments, as fine wine price growth ‘powers ahead’ of other luxury sectors. Justerini and Brooks, experts who provide information on selling fine wine, confirm that ‘Today, there are an ever increasing number of private investors and wine funds who are tapping into the potential of wine.’ Statistics reflect this interest. Over the last year,...

Operating from The Kitchens at Spitalfields Market, Flank was one of the most exciting new openings of 2017. Alongside a prominent focus on beef (unsurprisingly), Flank also champions nose-to-tail cooking, challenging grim British stereotypes of offal. This beef nose-to-tail stew recipe, for instance, celebrates a selection of the cow’s under-loved cuts: conclusive proof that offal isn’t awful. “A total homely stew from my childhood. I guess everyone has their own way of doing a stew, but at Flank we collect trim (etc.)...

Scientists say consuming parvalbumim - a protein found in several fish species including cod - can be a "simple way" to halt the degenerative brain disease.

According to a recent survey from Columbia University, adults make at least 70 decisions each day. Some are important, but others are completely futile, eventually leading to a “phenomenon” known as brain fatigue. While life is filled with big decisions, demanding to be carefully mulled over, others are completely futile. Overbearing restaurant menus are a key offender in relation to brain fatigue. How many precious minutes of your life have been spent cross examining a restaurant menu with 10, 15,...

Food waste is a tremendous problem in 2018. While food bank use in the UK has reached its highest rate on record (with 1.3 million three-day food supplies delivered to people in crisis last year), humans waste approximately 1.3 billion tonnes of edible food worldwide. Further research from FareShare – the UK’s largest food redistribution charity – has shown that only 17,000 tonnes of the 270,000 tonnes of edible surplus food in the UK is redistributed to charities. The fight...

Innis & Gunn has become one of the UK’s most successful international craft beer businesses since launching in 2003. In 2016, for instance, the brewery sold more than 27 million bottles of beer around the world. Operating from a site in Perth, Scotland, Master Brewer Dougal Gunn Sharp and his team develop and barrel-age an assortment of beers sourced to over 28 countries. In addition to their core range, Innis & Gunn also brew a constantly developing programme of limited-edition, barrel-aged beers. The brewery...

Earlier this month, Martin Morales announced plans to open Andina Panaderia - London’s first Peruvian bakery. Capitalising on the booming popularity of Peruvian cuisine in London at the moment, the bakery will open alongside a new restaurant (Andina Picanteria) and specialise in slow-ferment baking with breads and pastries such as Andean black mint and sweet potato sourdough, and Chicha morada muffins made with purple corn; harbouring a corn and almond centre. The paint has barely dried, but it’s already clear...

A collaboration between naturally fast food brand LEON and Aylmer Aaharn, Tuk Shop – a new Thai fast food pop-up – will launch this spring. A multi-national food group based in Bangkok, Aylmer Aaharn – run by chef David Thompson - operates a string of restaurants such as Michelin-starred Nahm, as well as farming and sourcing Thai ingredients used for the production of high quality food products. This Thai expertise will be employed at Tuk Shop, seeing LEON work with...

With over 1.5 million followers, BOSH! is the world’s largest and fastest-growing channel dedicated to vegan cookery. Founded in 2016 by school friends Henry Firth and Ian Theasby, BOSH!’s exponential success has lead the the publication of a vegan cook book (launched last week, April 19th), comprising 140 recipes for all-plant versions of classic dishes. Considering themselves ‘food remixers’, each of the pair’s recipes are free from meat, eggs and dairy, but full of flavour. Our mission is to make...