Food and Drink

“An alternative night cap” for St Patrick’s Day, ‘The After Dinner Mint’ features Irish Artisan Dingle Original Gin; distilled with botanicals such as rowan berry from the mountain ash trees, fuchsia, bog myrtle, hawthorn and heather. The London dry style gin is macerated for 24 hours then cut using the purest water from the distillery’s own well, 240 feet below ground. Alternatively, the gin can be substituted with Dingle Vodka, teamed with Crème de Menthe, Crème de Cacao Brun and...

The second solo restaurant from ex-Gaucho Managing Director, Martin Williams, M Victoria Street will host a pop-up dining experience this month in support of Not For Sale – a global organisation that works to end human trafficking. Taking place from 19th-24th and 26th-29th March, the temporary restaurant inside M RAW will raise funds and awareness, with 100 per cent of profits being donated to charity. ‘M IS NOT FOR SALE’, the two-week pop-up will celebrate women’s empowerment month, serving a...

Launched in 2003, Innis & Gunn has since become one of the UK’s most successful international craft beer businesses. 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. Alongside Innis & Gunn’s core range, the brewery constantly produces limited edition, barrel-aged beers. Kindred Spirits, for instance, is a collaboration with Tullamore D.E.W. Irish Whiskey; a Scottish stout aged using triple distilled Irish whiskey barrels. Using Innis...

As if an excuse for indulgence was ever necessary; St Patrick’s Day falls on a Saturday (17th March) this year. Alongside ‘official’ London celebrations taking place between 16th-18th March – notably including a huge parade – many of the city’s bars and restaurants will celebrate Ireland’s Patron Saint in their own unique way. One of our favourite London restaurants, Bentley’s Oyster Bar & Grill will host a Feast of St Patrick’s on Friday 16th and Saturday 17th March. At £70...

Those three little words, perhaps the most important you’ll ever hear: Cheese and wine? Asked as a question, obviously, to which you can answer: yes, please. So, how to make this special culinary affair really worth it? Being a Cheese Whiz Choose your cheese first. You will want to sample it, so choose a local delicatessen who will let you nibble. Cheeses fall into three main categories: those that anyone can enjoy, those for the connoisseur and ‘wildcard’. If you do not want...

Though New World wines are undoubtedly punching with the best in 2018, I’ve always been enamoured with Old World reds – particularly Italian. Of course, South America produces some outstanding bottles (Chilean Carmènère, Argentinian Malbec), some English sparkling wines have begun to seriously compete French Champagne and New Zealand is quickly becoming the home of Sauvignon Blanc. But there’s just something about Italian reds which reaffirms my belief that - as Ernest Hemingway said - “wine is the most civilised...

Determined to prove that bar-quality drinks can be served at any event, Sam Paget Steavenson (better known as The Rum Runner) creates bespoke cocktails for some of the country’s leading events, bars and restaurants. Having worked with the likes of Ralph Lauren and the Design Museum with British Vogue, The Rum Runner has developed various techniques in order to guarantee refined, complex drinks able to be served on a large scale. A collaboration beginning at cult Indian restaurant Kricket’s original...

 The historic heart of Glasgow’s only Microbrewery, Drygate Brewing Co. has been operating since 2014. With a state of the art bespoke 24 Hectolitre Brewhouse and a 250 litre Studio Brewery, Drygate was set up by a team with shared passion for great beer. On site, the brewery also has a Brewhouse Bar and Kitchen, with 26 rotating beers on tap, a specially curated bottle selection and a food menu with prominent focus on fresh, local ingredients. Following the success...

Victoria has never been a synonymous with great food. Home to Mango Tree and more West Cornwall Pasty Co. huts than anyone could ever need, the area has long served as a beacon of terminal disappointment rather than a dining destination. Once upon a time, not too long ago, a stale Upper Crust baguette served with a dirty look was a comparatively acceptable excuse of a dinner. Last year, however, a shiny new Nova complex opened between the station and...