Food and Drink
Spirit of the Week: CÎROC Pomegranate Vodka
A new flavoured vodka from the French distillery, imbued with pomegranate and other natural flavourings.
Parrillan launches new winter incarnation
Barrafina Coal Drops Yard’s sister restaurant offers one of the city’s most enjoyable dining concepts.
How To Make: Panettone Bread and Butter Pudding (With Chocolate and Peanut Butter)
A festive take on the classic British dessert, using Italian panettone, dark chocolate, and peanut butter.
Wine of the Week: Journey’s End Destination Chardonnay 2018
A full-bodied, elegant South African chardonnay naturally fermented in French oak barrels and matured for 10 months.
How To Make: Fatt Pundit’s Sticky Sesame Vegetables
A crunchy, savoury, sweet, and generously spiced vegetarian dish from Fatt Pundit.
How To Make: Mulled Wine
This mulled wine recipe is simple to follow and uses ingredients you’ve probably already got at home.
Fragrant Lamb Stew Curry
Fill up your home with the delicious warm and rich flavours of this lamb dish that is the perfect mixture between a stew and a curry.
Mathura celebrates the cooking of India and its surrounding countries
A new fine dining restaurant from chef Atul Kochhar, Mathura occupies the former Westminster Fire Station.
Townsend, more than just an art gallery restaurant
In the Whitechapel Gallery, Townsend serves seasonally-led Modern British food with remarkable attention to detail.