Food and Drink

Food & Drink Guide to Mother’s Day in London

By Jonathan Hatchman, Food Editor, @TLE_Food With Mother’s Day fast approaching, and plenty of restaurants offering various special menus, here’s our last minute guide to the best restaurants to spend Mother’s Day in London this year. As far as London’s high-rise restaurants are concerned, the experience at Galvin at Windows is one of the finest. Located within the Hilton Park Lane hotel, incredible views across the city will be joined by a special Mother’s Day menu accompanied by a Bellini....

London’s Best New Restaurant Openings – March 2016

By Jonathan Hatchman, Food Editor, @TLE_Food With plenty of exciting restaurant openings constantly taking place across the Capital, here’s our pick of the best new restaurants arriving in London over the coming month. Sosharu – Clerkenwell It’s been a long time coming, but Sosharu – the newest restaurant from Chef Jashon Atherton and Irha Atherton of The Social Company – is set to open next week. Marking the seventh London site from Jason Atherton, Sosharu will work as a Japanese izakaya-style restaurant, situated in...

The Italian Job: Restaurant Review

Craft beer is facing somewhat of an identity crisis. On the one hand microbreweries are opening in Britain at a rate of one every other day according to figures from the British Beer and Pub Association, but on the other hand many of the more noted brands have been gobbled up by mainstreamism. Ask for a definition of craft, therefore, and you will get something in between size and taste. For most brewers the former is the most important characteristic....

Restaurant Review – Bierschenke

By Adam Clark, @AdamClarkers  Bierschenke promises an authentic German beer cellar experience in London, and has clearly found its niche, having moved out of its original space onto a huge multi-level site in the London wall buildings a few minutes walk from Liverpool Street Station. With a friend’s birthday to celebrate and a David Cameron-style weekend in Europe sadly impossible we went for the next best thing. The beer hall basics were done well, with piled plates of German sausage...

Bar Review – American Bar at The Savoy Hotel

By Jonathan Hatchman, Food Editor, @TLE_Food Widely renowned as the oldest surviving cocktail bar in England – as well as being one of the finest – The American Bar at The Savoy is particularly steeped in British history. First opened in 1893, four years after the initial opening of it’s iconic location – Britain’s first luxury hotel – The American Bar was originally located in the riverside part of the hotel, before an extension made space for the wing on...

Beer of the Week – Brixton Effra Ale

By Jonathan Hatchman, Food Editor, @TLE_Food Strength: 4.5% ABV Brewed: Brixton, London Founded in 2013 by two local couples, inspired by the energy of Brixton, with its history, noise and vibrant mix of cultures and people, Brixton Brewery make beer in the heart of the neighbourhood. Drawing on traditional techniques, flavours and ingredients, with a dash of bold New World flair for distinctiveness, the Brewery is a small family run operation that brews its Beer in small batches, inspired by...

Restaurant Review – Orrery

By Jonathan Hatchman, Food Editor, @TLE_Food It’s quite incredible to think that Marylebone high street is not a semi-rural village nestled on the outskirts of the city. Instead, the mutinous carnage of Oxford Street ebbs dangerously close to one end. The other end, meanwhile, is just feet away from herds of tourists descending upon Madame Tussauds to pose for selfies with waxworks that are often amazingly less synthetic than the celebrities they’re modelled on. Falling towards the latter, the northern-most...

Gourmet Burgers Are A Gluttonous Overabundance

The modern gourmet burger is a superfluous two fingers to a beautiful conception. There you go. I said it. For me, the higher a burger is stacked the more wasteful it becomes. A double beef patty with bacon, onion rings, guacamole, tomato, cheese, Portobello mushroom and the rest becomes a pointless dish the moment you look for a knife and fork for assistance and start dismantling it into more friendly bite-sized pieces. We flatten, we halve, we attempt to pick...

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