Food and Drink

Following the launch of Martell VS Single Distillery, the Cognac brand has collaborated with Ryan Chetiyawardana (AKA. Mr Lyan), working alongside brand ambassador Matthias Lataille to create a number of fresh takes on some classic cocktails. Martell’s latest expression, VS Single Distillery marries spirits from a single distillation source in the Cognac region of France, delivering an intense, rich, fruity taste. Conversely, these fruity notes make the spirit ideal as a cocktail base. The Martell Mint Julep, for instance, features...

With plenty of exciting restaurant openings constantly taking place across the Capital, we pick London’s best new restaurant openings taking place over the coming month.    The Good Egg – Soho  Following the success of their Stoke Newington restaurant, and successfully crowd-funding £500,000, chefs Joel Braham, Alex Coppard and Oded Mizrachi have launched The Good Egg in Soho. In Kingly Court, off Carnaby Street, the restaurant draws on the Jewish café-culture of Montreal combined with Tel-Aviv’s street-food scene, with a menu that...

The Yorkshire retailer had to withdraw its Morrisons Traditional Chicken & Mushroom Pie because some may actually contain fish and mustard. This could pose a health risk to anyone who is allergic to these ingredients which are not labelled on the packs. The 400g pies affected have a use by date of 4th December. The supermarket said: Morrisons is recalling the above product because it may contain mustard and fish that are not declared on the label. "This means the...

Scientists have made the world's first 'healthy' alcoholic drink from tofu whey. The team used the tofu byproduct, which is often discarded, to create new drink Sachi, and have enriched it with healthy antioxidants isoflavones. Researchers took three months to concoct the brew, which began by making fresh soya milk from soybeans. The team at the National University of Singapore (NUS) then turned the milk into the tofu, collecting the whey, to which they added sugar, acid and yeast and...

Culminating with the launch of National Geographic’s first standalone Food magazine in the UK (National Geographic Food), Chef Rhoti Ghai of Jamavar – having recently earned its first Michelin star – has shared a selection of recipes. LAAL MAAS Traditionally made with mutton, this Rajhastani curry owes its vibrant red colour and heat to Mathania chillies, while ‘live’ charcoal imparts a smoky flavour. Serves: 6 Takes: 2 hrs Ingredients 450g ghee or clarified butter, plus extra 2 tbsp to finish...

A unique collaboration between The Beak, Tap East and Borough Market, Love Borough Chocolate and Coffee Porter launches this month, with profits going towards the Borough Market trader support fund – aiming to help ease the financial losses suffered following this year’s terrorist attack. A beer with true London terroir, the Porter was brewed with English Fuggles hops grown in the heart of the market, flavoured with coffee and chocolate from two of the market’s best-known suppliers. St Lucian chocolate...

London's craft brewing industry continues to get gobbled up by mega business after Heineken took a minority stake in Brixton Brewery. The move follows similar investment in the market by the world's biggest players. SABMiller and, subsequently, Asahi now own Meantime Brewing, while ZX Ventures, the venture capital arm of AB-InBev, own Camden Town Brewery. Earlier this year, Carlsberg, in partnership with Brooklyn Brewery, acquired London Fields Brewery in a deal reportedly worth £4 million ($5.3M). Brixton Brewery said it...

Garlic could ward off hospital superbugs, a new study revealed. Ajoene, an active sulphurous compound found in the pungent vegetable, when combined with antibiotics helps break down a bacteria's defences. Scientists hope the breakthrough could fight incurable cystic fibrosis and chronic wounds in diabetics as well as tackling MRSA and common hospital infection P. aeruginosa. University of Copenhagen researchers found ajoene destroys the biofilm of resistant bacteria and make antibiotics work again. It does not kill the bacteria but disrupts...

Classic British cooking is having a moment. For every ill-contrived Modern-British foam, ‘essence’ or poncey restaurant ‘concept’, there’s a smoked fish trolley, tableside flambé station, or dedicated ‘pie room’ commanding respect in some sprauncy corner of central London. And so they should. British food has a dreadful reputation, at best, but when overlooking bland roast dinners and the unspeakable things our grandparents did with offal, there’s something endearing about the undiluted glamour that engulfs restaurants such as Scott’s, Bentley’s, relative...