Food and Drink

Restaurant Review – Brasserie Blanc, Charlotte Street

By Jonathan Hatchman, Food Editor, @TLE_Food Whenever visiting a celebrity chef chain restaurant, there’s always a surrounding air of trepidation. It’s highly unlikely, of course, that the chef in question will be on hand to oversee everything that goes on within the kitchen, as well as giving the diner a chance to sample some of the cooking that they’ve witnessed on television. It is, however, likely that the restaurant will be absolutely filled with self-promoting portraits that adorn the walls,...

200-Course Tasting Menu To Arrive In London Next Month

By Jonathan Hatchman, Food Editor, @TLE_Food Quite frankly, there have been times when we’ve over indulged in restaurant tasting menus, generally featuring a maximum of eight to ten courses. After which, we have always struggled to eat anything on the following day, let alone struggling to finish all of the dishes on offer. However, for the very first time, a one-day event is set to take place in London next month. The latest venture from Bompas and Parr, in association...

Competition: Win a Bottle of £290 Champagne Tsarine by Adriana

Photo: Philippe Doignon By Jonathan Hatchman, Food Editor, @TLE_Food Champagne Tsarine by Adriana in association with TLE is pleased to offer one lucky reader the chance to win a premium bottle of Champagne worth £290. Set to launch in the UK on August 30th at Crazy Bear’s exclusive Stadhampton Garden Party in aid of Macmillan Cancer Support, the charity VIP event will be attended by model and Champagne Tsarine Ambassador, Adriana Karembeu. Those lucky enough to attend the event can purchase the bottle at the exclusive special...

Restaurant Review – The Wolseley

Photo: David Loftus By Jonathan Hatchman, Food Editor, @TLE_Food Since opening its doors in 2003, The Wolseley has become a celebrated Central London dining institution. Taking the place of a 1920s car showroom, The Wolseley Car Company, which was later acquired by Barclays Bank. Perched beside The Ritz Hotel, on Piccadilly, the restaurant has become so famous that there’s a downstairs shop selling all types of merchandise that’s emblazoned with the restaurant’s logo, as well as celebrated food writer A.A....

The Weekly Cocktail Recipe – The American Bar at The Savoy’s ‘Malecon’ 

By Jonathan Hatchman, Food Editor, @TLE_Food Originally crafted by Erik Lorinza for the Bacardi Legacy Cocktail competition, the Malecon takes inspiration from the essence of what it means to be Cuban – “To accept the inevitabilities of human existence, that we are born and must die, and to make the very best of life and have as good a time as possible.” Now, tying in with National Rum Day, we have the recipe to share in order for any Rum...

Beer of the Week – BrewDog #MashTag ‘15

By Jonathan Hatchman, Food Editor, @TLE_Food Strength: 10% Brewed: Ellon, Scotland Tired of a market dominated by industrially brewed Lagers and Ales, the team behind BrewDog set up the world’s first crowd-funded brewery in 2007. Now operating from a site in Ellon, just north of Aberdeen, a community of over 14,500 investors owns the business, with shares in the brewery still available. And what’s more, the brewery that’s made for the people, by the people is still constantly striving to...

Mr Reliable: Is CAMRA Missing a Trick?

By Arthur Coda Yesterday at the Great British Beer Festival beer experts from across the UK congregated to sample concoctions of hop varieties and natural substances that have been mixed by brewers determined to create an award-winning beer. The judges demonstrate their expertise at identifying each hop variety that they are blind tasting, then decided which ale deserves to be the Champion Beer of Britain, giving the prestigious award to Tiny Rebel's Cwtch for its "drinkabilty" and "balance" that derives...

Restaurant Review – Suvlaki

By Jonathan Hatchman, Food Editor, @TLE_Food Alike many of life’s joys, Greek food is one of those things that I often forget just how much I truly adore. As is the case with all cuisines, Greek can be executed remarkably awfully, yet when perfected; Greek food is absolutely sensational. Plump Kalamata Olives dressed in local Olive Oil, Tzatziki (a Yoghurt and Cucumber-based dip), dried Oregano used as a third seasoning, subtle Feta Cheese, an almost magical use of Filo Pastry,...

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