Recipes

Having previously launched bars that include The Hoxton Pony and Baroque at the Playboy Club, Gerry Calabrese – son of world-famous barman Salvatore Calabrese – has created Hoxton Gin. Distilled with coconut and grapefruit, it would be fair to say that his riff on gin is exotic and somewhat wildly contemporary. Combining Hoxton Gin with Aperol, Sauvignon Blanc, lemon and grapes, the ‘Hoxton Cooler’ is one of the signature libations associated with the spirit and we have the very simple...

With the 19th annual National Curry Week taking place this week (10th-16th October), we’ve compiled a selection of curry recipes from a number of chefs and London restaurants. In addition to the many events taking place across the country, these home kitchen-friendly dishes are the ideal way to celebrate National Curry Week at home. Prawn Malai Curry from Shrimoyee Chakraborty, Founder of Calcutta Street Ingredients Makes one portion King prawns, 200g Onion, 1, blended Garlic, 1 large clove, coarsely chopped...

Tying in with London Cocktail Week, Shrimoyee Chakraborty of Calcutta Street – Fitzrovia’s hottest Bengali restaurant - has shared the recipe for her ‘Bengali Rose’. Inspired by her city’s love of the rose as a flavour, this drink teams ginger-infused rose water, rose liquor and East London Liquor Company vodka before being topped with Prosecco. Described as “one for the ladies of the house”, the Bengali Rose is simple to make at home, or can be ordered at Calcutta Street,...

A classic Scandinavian cinnamon bun recipe from chef Bronte Aurell.

Iconic whisky distillery Jack Daniel’s celebrates its 150th anniversary this year, and to tie in with the occasion, Master Distiller Jeff Arnett has created a brand new expression. A culmination of 150 years of making great whisky, Jack Daniel’s limited-edition 150th Anniversary expression is luxurious with sweet complexities of butterscotch and toffee joined by flavours of toasted oak and a smooth lingering finish. What’s more, to celebrate the milestone and the new release, Harvey Nichols stores across the country will...

Set up last year by Great British Menu winner Richard Bainbridge, Benedicts in Norwich has been named Norfolk’s Best Restaurant in this year’s Norfolk Food and Drink Awards. Having previously worked at the Michelin-starred Morston Hall, also in Norfolk, the chef has shared the recipe for his simple albeit impressive dish of venison and Girolle mushrooms on toast. “This is a beautifully simple dish that is classy and grown up. It sings autumn! Perfect as a Starter or as Main...

Generally regarded as one of London’s finest and most innovative bars, White Lyan in Hoxton have teamed up with Jack Daniel's for their first collaborative cocktail. Since opening, the bar has become renowned for crafting some ingeniously unique cocktails, all of which are pre-batched and use no perishable ingredients. White Lyan’s take on the classic espresso martini, for instance, uses Jack Daniel’s Old No.7 instead of a more traditional vodka base and is poured from a tap using nitrogen gas....

Tying in with London Cocktail Week, Oskar Kinberg – the man behind the brilliant Oskar’s Bar beneath Michelin-starred Dabbous in Fitzrovia – is set to launch his first recipe book next month. The simply titled ‘Cocktail Cookbook’ features a compendium of 75 cocktails, many of which are seasonally available at the bar, and most are relatively simple to follow at home. As expected, like the kitchen at upstairs Dabbous, there’s also a massive focus on unique ingredients, encouraging readers to set...

A lesser known sibling of moules marinière - mussels mouclade is a classic French dish cooked similarly, yet traditionally using a lightly curried sauce, instead of one with a tomato base. “Inspired by a lifetime of the love and appreciation of seafood”, Ondine is a seafood restaurant based in Edinburgh’s historic Old Town, launched by Chef Patron Roy Brett. The chef’s take on mussels mouclade uses coconut milk and is served alongside poori (a deep fried Indian bread) to mop...