Recipes

A simple recipe for one of the iconic restaurant's most popular desserts.

By Jonathan Hatchman, Food Editor, @TLE_Food Having reopened its doors back in June, following an extensive refurbishment, one of the most prominent features of London’s most famous Restaurant is the new central coral onyx Dining Bar. Alongside providing customers the ideal location for a pre-dinner drink, or even a prime position seat to dine from, there’s also a brand new Cocktail list, to accompany, which was assembled by Bar Manager Darren Ball, along with Xavier Landais. The list features plenty...

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...

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.

By Jonathan Hatchman, Food Editor, @TLE_Food Just across the floor from the dining area of London’s Hutong, which specialises in delicious Sichuanese cooking, the restaurant’s bar offers a range of exciting cocktails available to enjoy as you gaze across London’s constantly growing skyline from the 33rd floor of The Shard. Featuring Snow Queen Vodka, Cucumber, Lychee and Chilli, we have the recipe for Hutong’s Nuwang cocktail. Why not head over to London Bridge this weekend, taste the original then attempt...

A ramen recipe from Bone Daddies.

By Jonathan Hatchman, Food Editor, @TLE_Food Originally crafted by Erik Lorinza for the Bacardi Legacy Cocktail competition, the Malecon takes inspiration from the essence of what it means to be Cuban – “To accept the inevitabilities of human existence, that we are born and must die, and to make the very best of life and have as good a time as possible.” Now, tying in with National Rum Day, we have the recipe to share in order for any Rum...

By Jonathan Hatchman, Food Editor, @TLE_Food “Daim is one of the most popular Chocolate bars in Sweden. It originated in Scandinavia during the fifties and was then bought by Kraft foods and renamed Dime. Now it’s back to being Daim again.” Set to release her first book in October, Bronte Aurell – co-founder of Scandi Kitchen café and shop – has provided a recipe for her perfect chewy Daim Cookies, which will not feature within her book ‘The Scandi Kitchen’. “There...

By Jonathan Hatchman, Food Editor, @TLE_Food In celebration of Jamaican Independence Day, Cottons Rhum Shack in Camden will be celebrating in style this evening (August 6th). Using their recently renovated original restaurant in Camden, opened back in 1985, the event will feature a Reggae Festival with live music and a BBQ that will serve Jerk Chicken. What’s more, if you take a Pineapple along to the event with you, it can be exchanged for a free Pina Colada Cocktail. If...