Food and Drink
Wine of the Week: Della Vite Prosecco Superiore DOCG
A high quality Prosecco that’s vegan certified and sustainably produced.
How To Make: Bun House’s Smoked Eel Egg Drop Soup
A classic Cantonese recipe, garnished with smoked eel and Youtiao (fried Chinese doughnut).
How To Make: Ramen with Pork & Soy Eggs
A deeply comforting, gorgeously restorative pork ramen.
How To Make: Steamed Dover Sole with Pickled Chilli
A steamed Dover sole recipe from MiMi Mei Fair.
How To Make: Haggis Shepherd’s Pie
A play on the traditional Burns Night supper of haggis, neeps and tatties.
How To Make: Budgie Montoya’s Filipino Banana Ketchup
A banana ketchup recipe from Sarap’s Budgie Montoya.
Spirit of the Week: VIVIR Café VS
A new coffee-flavoured tequila from a brand “designed to change the perceptions of tequila”.
How To Make: Jerusalem Artichoke Soup
A simple dish celebrating the versatile vegetable, garnished with fried mushrooms and parsley.
Bar of the Week: Aviary – Rooftop Restaurant & Terrace Bar
A classy rooftop bar serving unique cocktails and a great wine list.