Food and Drink

A choux pastry recipe from Maitre Choux founder Joakim Prat.

Photo: © Yuki Sugiura By Jonathan Hatchman, Food Editor, @TLE_Food “This book, ‘My Kind Of Food’, is a document of my life in food, and of my travels and my loves,” begins the introduction to John Torode’s brand new cookbook. “Why did I decide to write it? Because cooking is what I do and what I have always done. I do it professionally and it is my way of life, but cooking is also the way I relax. It is...

By Jonathan Hatchman, Food Editor, @TLE_Food Just across the floor from the dining area of London’s Hutong, specialising in delicious Sichuanese cooking, the restaurant’s bar offers a range of exciting cocktails that are available to enjoy as you gaze across London’s constantly growing skyline, from the 33rd floor of The Shard. One of the highlights of said Cocktail menu is the ‘Bright and Stormy’, which features Zacapa Rum and Maraschino, and we have the recipe to share for this week’s...

By Jonathan Hatchman, Food Editor, @TLE_Food Situated towards the less exciting end of the King’s Road, Masala Grill first opened in May, taking over the spot of the now relocated Chutney Mary (now in St. James). Set up by the MW Eat Group, which also works with Michelin-starred Amaya, Veeraswamy, Masala Zone, and the aforementioned Chutney Mary, Masala Grill bridges the gap between the group’s formal and casual outposts. And although the restaurant’s name does sound reminiscent of a local...

By Jonathan Hatchman, Food Editor, @TLE_Food Way back in 1989, Robert Zemeckis’ classic cult Sci-Fi blockbuster – 'Back To The Future 2' – predicted that 2015 would behold all sorts of outrageous, futuristic contraptions most probably designed by an outrageous (evidently very prolific) scientist with dreams that even the most brainy of scholars would struggle to conceive. Many of those predictions of 2015 did, in fact, come true. Self-lacing Trainers and actual Hover Boards have been invented (although just for...

A simple recipe for one of the iconic restaurant's most popular desserts.

By Jonathan Hatchman, Food Editor, @TLE_Food Having reopened its doors back in June, following an extensive refurbishment, one of the most prominent features of London’s most famous Restaurant is the new central coral onyx Dining Bar. Alongside providing customers the ideal location for a pre-dinner drink, or even a prime position seat to dine from, there’s also a brand new Cocktail list, to accompany, which was assembled by Bar Manager Darren Ball, along with Xavier Landais. The list features plenty...

By Jonathan Hatchman, Food Editor, @TLE_Food Following the huge success of their restaurant placed just behind London’s busy Oxford Street, which now demands gargantuan queues during busy times, just in order to get a seat, the team behind MEATliquor have announced that their new offshoot will open in Islington next month. Opening as Yianni Papoutsis and Scott Collins’ fourth London restaurant, MEATliquor Islington is the first since 2012’s MEATmission, and will takeover an old Citroen Garage on Upper Street, which...

By Jonathan Hatchman, Food Editor, @TLE_Food Somehow it seems that scathing restaurant reviews are always the most fun. Not so much for the writer (negative reviews are no easier to write) but, in fact, for the reader, and proof comes with the fact that some of the most revered food writers are also the most outrageously unforgiving. Let’s face it, there’s only so many times that you can enjoy reading 500 words of drivel that describes every single specific detail of...