How To Make The Perfect… Pan-Asian Sea Bream with Truffle Sauce

Popular concept restaurant inamo opened a third space last year, taking over a site close to Mornington Crescent tube station in Camden. With the world’s first interactive ordering system, inamo allows guest to order through electronic table tops, as well as choosing small details such as interactive tablecloths. As for the food, there’s a strong focus on Pan-Asian sharing plates, while the new restaurant also boasts an outdoor Japanese-inspired Robata grill. This week’s recipe showcases sea bream that’s accompanied by...

How To Make The Perfect… Gamekeeper’s Pie

Celebrating great London food and the culinary philosophy of London’s leading airline to the USA - Delta -the airline’s lead chef Linton Hopkins has collaborated with James Lowe of Lyle's in Shoreditch. Showcasing the sort of meals available in business class on-board international flights, both chefs have worked on a number of dishes initially designed for club box guests attending Chelsea matches at Stamford Bridge this season. The duo’s Gamekeeper’s Pie, for instance, features venison shoulder, pheasant legs and rabbit with a...

The Weekly Cocktail Recipe – Vintage Velvet ‘Lady Marmalade’

Launched last year, Vintage Velvet is a new vodka created by Gabriella Thorpe, having previously gained significant knowledge of the drinks industry working for a high demographic wine journal. Inspired by a love of English spirits and the boom in popularity of English wine in recent years, Vintage Velvet is crafted with locally sourced Chardonnay grape juice to produce a unique double distilled spirit. As a result of the distilling process, this is the first vodka of this kind in...

The Weekly Cocktail Recipe – Ray’s Bar’s ‘Spice World’

With December having arrived, the time has come to get into the Christmas spirit. This week’s cocktail recipe is a Christmas-themed drink from Ray’s Bar in Dalston. Opened by the team behind Dalston Superstore and Voodoo Ray’s, the bar’s drinks menu is designed by drinks consultant Shiv Lal, along with General Manager Waseem Akbar and Head Bartender Dave Miller. The ‘Spice World’, for instance, is a simple combination of on-trend rye whiskey, chai syrup, antica formula and a cream float...

How To Make The Perfect… Chocolate Truffle Cheesecake

Just in time for Christmas, truffle brand Monty Bojangles (named after the founder’s pet cat) have teamed up with Michelin starred Chef Mark Sargeant to create a range of chocolate-focused desserts and snacks. This week’s recipe, ‘Cookie Moon Cheesecake’, uses Monty Bojangles’ Cookie Moon truffles, made with buttery cookie chunks and a dusting of bitter-sweet cocoa powder to create a delicious cheesecake with a granola base. Mark’s Top Tip: “Adding layers of cling film to the spring form tin when...

The Weekly Cocktail Recipe – The Vault at Milroys of Soho’s Coconut Butter Old Fashioned

Accessed through a secret door at the back of Milroys of Soho – London’s oldest whisky specialist, having been operating since 1946 – The Vault has re-launched with a new Bar Manager. Having worked as part of the opening team at Satan’s Whiskers in Bethnal Green and as Head Bartender at Milk & Honey, Chris Tanner has brought a brand new cocktail menu to Milroys’ basement bar. All priced at £9.50, the new drinks list includes a number of original...

The Weekly Cocktail Recipe – The Beaufort Bar at The Savoy’s ‘150 In The Making’

Celebrating their 150th anniversary this year, Jack Daniel’s have introduced a brand new whiskey – Single Barrel Rye – to their Single Barrel collection. With rye whiskey currently enjoying a new golden age in the UK, the new expression follows limited release batches of Rested Rye in 2014 and Un-aged Rye in 2012, and has a bold and complex flavour profile with notes of dried fruit, toasted oak, caramel, vanilla and (of course) rye. What’s more, to celebrate the launch...

How To Make: The Perfect Full English Breakfast

The full English is a mainstay of British breakfast tables, but what is the recipe for the perfect plateful? According to new research, the ultimate fry-up contains two sausages, two rashers of bacon, fried eggs, mushrooms, toast, beans and fried tomatoes and red sauce, with fried bread and black pudding also considered essentials. But settling the age-old sauce argument, ketchup was the most popular condiment, with 42 per cent saying this is a key ingredient in a cooked breakfast, compared to just...

The Weekly Cocktail Recipe – Behind This Wall’s ‘Vieux Over Manhattan’

Smoked cocktails have become increasingly popular over the past year, and with Bonfire Night just around the corner – there’s no excuse to avoid getting involved with the trend at home. This twist on the classic Manhattan, from Dalston's Behind This Wall, combines rye whisky, sweet vermouth, pisco and herbal liqueur with cold apple cedar smoke. It’s by no means the simplest drink to recreate at home, though the extra effort is guaranteed to impress guests this weekend. Alternatively, the...

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