Food and Drink

By Dave Binder  I have a terrible confession to make: I really like meat. I know, I’m a monster. Not literally, like the Loch Ness Monster or Albi the racist dragon, but for liking and consuming my fair share of beef, chicken, pork and lamb et al. I do sometimes feel rather under the cosh. At best we’re viewed by ‘the other side’ as ignorant and irresponsible citizens unaware of the terrible treatment we’re subjecting our fellow animal earth dwellers...

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. Four Hundred Rabbits - Crystal Palace Coming soon to Crystal Palace, the team behind The Lido Café’s new opening will have a strong focus on Pizza and Beer. Named after traditional Aztec lore of the God of Fermentation and the Goddess of Alcohol spawning 400 Rabbits. Boasting some of the best...

By Jonathan Hatchman, Food Editor, @TLE_Food Having opened way back in 1999, it would seem that, once upon a time, Quilon was actually quite brilliant. Again, they’ve managed to wow Michelin this year, for the seventh year running, so it’s a real shame that our recent visit didn’t quite manage to live up to high expectations. Owned by the Taj Hotel Group, Quilon is perched upon the corner St. James Court Hotel just a stone’s throw from Parliament and Victoria...

By Jonathan Hatchman, Food Editor, @TLE_Food With Game season now well underway, following the Glorious 12th of August, The Plowden Arms in Henley on Thames have shared the recipe for their own Roast Grouse dish, using the quintessentially British Red Grouse, Livers En Croute, Bread Purée, Watercress and Blackberries. Enjoy. Ingredients Serves 4 For the Grouse Young Red Grouse, 4, including Livers Butter, 50g for Livers En Croute plus 50g for basting the Birds Thyme, ½ Tsp, chopped Garlic, 4 cloves Thyme, 4 sprigs Bruised Juniper Berries, 8, for stuffing the Grouse White Bread, 2 slices Salt & Pepper  Brandy, a splash (25 ml) Cooking Oil For the Purée Stale/dry White Bread, 6 Slices Milk, 200 ml...

By Jonathan Hatchman, Food Editor, @TLE_Food With the current boom in popularity that’s surrounding Greenwich Peninsula at present, North Greenwich is turning into a real hot bed for eating out. Until quite recently, the only places to eat within a stones throw of North Greenwich station were one of the many restaurant chains within the O2 Arena (apart from The Pilot pub, which is a little off of the beaten track for visitors). Earlier this year, celebrated chef Stevie Parle’s...

By Jonathan Hatchman, Food Editor, @TLE_Food Strength: 4.1 ABV Brewed: Greenwich, London Introduced at the tail end of 2012 as the second addition to Meantime Brewery’s core range (following the success of their London Lager). First launched as a limited edition brew, only available on draught from a small number of bars, including the Brewery’s ‘Tasting Rooms’ within the Greenwich site, Yakima Red is brewed using British and German malts as well as a variety of five different US Hops...

By Jack Peat, TLE Editor What is craft beer? It is a quandary that has perplexed the modern hipster for as long as their beards have been long and their hair has been an absent bystander amongst geek-chic glasses and lumberjack shirts. For most people the term is associated with ‘small’ or ‘independent’ brewers with a strong attachment to their locality, but it’s an image that some craft brewers are desperate to move away from. The reason being that craft beer...

By Nathan Lee, TLE Correspondent  When you walk along a supermarket isle passing fresh kale housed next to ripe cucumbers, apples next to kiwi fruit, it is easy to see how the concept of seasonality has lost its relevance in the 21st century. It's a theme Michael Pollan picks up on in The Omnivore's Dilemma, which explores what it's like to live in a World where we can literally eat anything. A large Sainsbury's store stocks approximately 30,000 products, many of which...

Forget fried chicken from High Street chains, Jesse Dunford Wood, head chef of Parlour Kensal, has provided the recipe for his own take on the perfect Popcorn Chicken Nuggets.