Food and Drink

Forget arid roast turkey, prosaic Christmas pudding and sprouts boiled to the point of complete submission. This year, so many of London’s incomparably diverse restaurants have created special, unique Christmas dinners. From classic German goose with dumplings to Indian spiced goose breast; Australasian-inspired fusion to South African Braai – we pick the best international Christmas dinners to eat in London this year. Hammer & Tongs Available until 23rd December, Farringdon restaurant Hammer & Tongs has launched a South African braai...

London definitely doesn’t suffer from a lack of Vietnamese cuisine offerings - and thanks to my previous living quarters in Hoxton, I’ve sampled a lion’s share. That said, London still hasn’t reached saturation, so far as Vietnamese food is concerned. A healthy walk from Kings Cross station, CoBa is the brainchild of Damon Bui and MJ Gadhavi. Built on the success of their supper club, Table for 10, and Damon’s Vietnamese-Australian upbringing, the restaurant offers a menu lifted directly from...

A delicacy synonymous with Japanese cuisine, fugu (pufferfish) is highly-prized, but potentially more deadly than cyanide. Each fish has enough tetrodotoxin (one of the world’s most powerful neutrotoxins) to kill 30 adults, so it’s hardly surprising it’s banned across the EU. In Japan, only rigorously trained chefs are licensed to prepare fugu, but the fish has still killed more than 20 Japanese diners since 2000. If improperly prepared, the fish’s tetrodotoxin begins to attack the central nervous system immediately after...

A chippy owner has created a giant foot-long 'pig in a blanket' as a Christmas treat for customers -- which is over 1000 CALORIES. Matthew Wilson, 28, says hungry diners have been queuing round the corner to get their hands on the mouth-watering delicacy, thought to be the country's biggest. Matthew Wilson from Leeds, West Yorks., has created a foot long pig in a blanket. Bacon wrapped sausages or pigs in blankets as they are affectionately known are a familiar...

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...