Inspired by a visit to New Covent Garden Market, noticing the huge quantities of perfectly edible fruit and vegetables wasted if not sold, Jenny Costa’s Rubies in the Rubble adheres to the belief that all good food should be cherished. Food waste has become a hot topic, of late, with ...
Culminating with the release of a brand new free-standing steam oven, high-end home and kitchen appliance innovators Miele have teamed up with chefs Skye Gyngell and Marianne Lumb. Created using the new Miele steam oven, one of Australian chef Skye Gyngell’s recipes is for a sweet farro tart (farro is ...
Since opening in 2015, Flat Three has become renowned for a number of mind-blowing Japanese, Scandinavian and Korean-inspired dishes. The restaurant’s fermented cauliflower kombu broth, for instance, is delicious – available paired with poached sea bass. With patience, the recipe for that particular broth is fairly simple to recreate at ...
Opened earlier this year at POP Brixton, duck duck goose is a Cantonese canteen inspired by chef and owner Oli Brown’s travels to Hong Kong. Having already become renowned for their ‘Prawn Toast Revisited’ – this week’s recipe will make it impossible to look at the classic appetiser in the ...
Ideal for spring, this week’s recipe from Andy Oliver (Head Chef of critically acclaimed Som Saa) in collaboration with Singha Beer is completely vegetarian. A Thai aubergine salad with soft boiled eggs and roasted rice powder, the dish is healthy and quick to prepare – ready in just 30 minutes. ...
While some chefs’ signature dishes are unsightly culinary car-crashes, others are actually quite enjoyable. Jacob Kenedy’s (owner of Bocca di Lupo, Gelupo and VICO) signature - ‘lasagnacini’, for instance, is a playful hybrid between two Italian classics: lasagna and arancini – deep-fried risotto balls. Available at VICO in Soho, which ...
As the first in a series of new tasting menus, Roast Restaurant in Borough Market (famed for their roast dinners, unsurprisingly) ran a ‘Horn to Hoof’ menu throughout February. Using beef that’s exclusively sourced from Sussex-based farmers, the menu was devised by head chef Stuart Cauldwell not only to showcase ...
In 2015, it was reported that more than 300 million portions of fish and chips are eaten in Britain each year, with cod being the most popular choice, by far. Battered fish, is fine – but with such rapidly depleting stocks of cod, it’s difficult to understand why so many ...
With National Noodle Month recognised throughout March, this week’s recipe is a fresh, satisfying Thai salad. Created by Andy Oliver (Som Saa) in collaboration with Singha Beer, the recipe is designed to be paired with a cold beer and seems ideal for the warmer months. Serving four as part of ...
Before we all start scrambling to the supermarkets to panic buy ingredients for pancake day (28th February), it’s worth noting that with so much focus on healthy living at present, it’s now easy to make healthier pancakes without compromising on flavour. Arla B.O.B, for instance, is the only skimmed milk on ...
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 ...
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 ...
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 ...
With over 40 years’ experience, Tilda Pure Basmati has become on of the UK’s most respected rice brands. With a prominent focus on Basmati, all of the rice is DNA tested, free from inferior or broken grains, aged for at least 9 months, while the brand works hand-in-hand with the ...
Unlike many other curries, Desi chicken curry requires the chicken to be fried for a while before any liquid is added. Traditionally, the dish is made with the Desi chickens native to India, which are free-range and generally expensive in comparison to more standard broiler chickens. Desi chickens are difficult ...
Although barbecue season has passed, last weekend proved that it’s never too late in the year to huddle around a roaring fire. Famed for his eponymous Michelin-starred restaurant in Stockholm, Niklas Ekstedt has released an open-fire cookbook ‘Food From The Fire’. Throughout the book, the chef attempts to deliver accessible ...
With each passing year, a criminal amount of delicious pumpkin flesh is wasted in the name of Halloween Jack-o’-lanterns, and the fact that it's one of the most versatile autumnal vegetables only makes the whole ordeal even more upsetting. While it’s difficult to go wrong with a classic pumpkin soup, this recipe ...
A healthy take on classic, thick pancakes – these hotcakes are made with buckwheat flour and feta cheese, topped with crispy bacon. What’s more, they’re simple to make and relatively healthy, with an additional drizzle of Manuka Honey bringing some natural sweetness to the dish. ‘Everyone loves pancakes, but they ...
With over 160 years of experience, Dickinson & Morris is the oldest pork pie bakery in the Leicestershire town of Melton Mowbray. Having been baking their famous pies at Ye Olde Pork Pie Shoppe since 1851, the bakery is one of the few to produce the world-famous Melton Mowbray pork ...
With ‘Cinnamon Bun Day’ taking place this week (4th October), the best way to celebrate is by making your own buns at home. This classic Scandinavian recipe from Bronte Aurell, owner of ScandiKitchen and author, is a great place to start - taken from ‘The ScandiKitchen’ cookbook. “We like this ...
Archaeological records show that blackberries have been enjoyed in Europe since as far back as 8000BC, with the British season running from August through to the first signs of frost (generally in November). So, in keeping with peak blackberry season, these delightful berries rich in antioxidants, vitamin c and fibre ...
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 ...
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 ...
Australia’s leading tea retailer – T2 – offer the country’s largest range of premium tea and tea wares sourced from across the globe, including their own Matcha blend – a Japanese green tea that has become incredibly popular in the UK, in recent years. As well as making a delicious ...
Struggling to cool down and stay refreshed this summer? Focusing on dishes that highlight beautiful seasonal produce at her restaurant in Notting Hill – Chef Marianne Lumb’s melon sorbet combines two of the world’s most famously revitalising edibles. “The melons are at their peak in the summer, find the nicest ...
Alongside acting as one of London’s most exciting new restaurants, Strut & Cluck also proves that turkey should not be reserved merely for the festive season. Opened in Shoreditch earlier in the summer by Husband and Wife team Amir and Limor Chen, Strut & Cluck’s is an Eastern Mediterranean restaurant ...
After what seems like forever, barbecue season has finally arrived. While we’re all aware of the grilling essentials, when it comes to food, one recipe that’s particularly exciting and is this cherry and almond tart, cooked on the barbecue. Taken from the new cookbook from Ben Tish, Chef Director at ...
By Jonathan Hatchman, Food Editor, @TLE_Food Providing carefully selected groceries and delivering them straight to your front door, Marley Spoon is a recipe box company that delivers delicious, balanced recipes with all of the necessary ingredients to cook at home, served in exact measurements as to avoid food waste. Beginning ...
By Jonathan Hatchman, Food Editor, @TLE_Food Though there are many brilliant Indian restaurants open across London, Calcutta Street is set to bring a Bengali home dining experience like no other to Fitzrovia this month. Opening in an area that’s home to so many new restaurants, Calcutta Street is the first ...
By Jonathan Hatchman, Food Editor, @TLE_Food At the tail end of last year, Martin Williams – formerly Managing Director of Gaucho – opened his second solo restaurant. Following in the footsteps of the relatively new M Threadneedle Street, the restaurant space at the new M Victoria Street is split into ...
By Jonathan Hatchman, Food Editor, @TLE_Food A modern version of the classic, all-too-often feared, vindaloo - Indian chef Abdul Yaseen of Darbaar's recipe for lamb chops with vindaloo spices are ideal for barbecue season. Teamed with a creamy mustard mash, the dish provides a delicious chance to bring some exciting flavours ...
By Jonathan Hatchman, Food Editor, @TLE_Food A simple snack, and signature breakfast dish in Singapore – Kaya Toast’s origins date back to the 1910s, while the use of thin brown bread can be traced back to the 1940s, yet the trend has only begun to take off on a much ...
By Jonathan Hatchman, Food Editor, @TLE_Food Opened last year, Suvlaki is an Athenian Grill located in the heart of Soho, unsurprisingly specialising in Greek street food – Souvlaki. Set up by Greek celebrity chef Elias Mamalakis, the restaurant recently brought Alfred Prasad on board as consultant chef: having become the youngest ...
By Jonathan Hatchman, Food Editor, @TLE_Food With the National day of Norway taking place this week (May 17th), few other celebratory recipes seem as fitting as Norwegian cream buns. Taken from Bronte Aurell, owner of The Scandikitchen café in Fitzrovia and author of The Scandikitchen cookbook, these ‘Skoleboller’ buns are ...
By Jonathan Hatchman, Food Editor, @TLE_Food A delicious summer treat, ideal for dinner party canapés or as light starters, this week’s featured recipe comes from Forman & Field – London’s oldest salmon smokers. Highly regarded for their world famous smoked salmon having set up business in East London over 100 ...
By Jonathan Hatchman, Food Editor, @TLE_Food It’s no secret that MEATliquor have become extremely renowned for their burgers in recent, even in so far as inspiring colossal queues to form, in order to visit the no-reservations restaurant during peak times. With various outlets now open across the city, as well as branches ...
By Jonathan Hatchman, Food Editor, @TLE_Food Following the success of his Viet Eat in Holborn, Andy Le took over a space in Soho’s Shaftesbury Avenue at the end of last year and opened Pho & Bun. A restaurant inspired by Vietnamese street food with the main focus being classic Pho ...
Photo: www.t2tea.com By Jonathan Hatchman, Food Editor, @TLE_Food For hundreds of years, tea has been a central component of British life. However, it’s only more recently that the UK has witnessed a boom in popularity of various green teas – and Japanese Matcha, in particular, has become remarkably popular used ...
By Jonathan Hatchman, Food Editor, @TLE_Food It seems as though just about everything at present has its own assigned, celebratory day – especially within the world of food and drink. Waffles, however, have become so popular that World Waffle Day is celebrated twice with each passing year. The first of ...
By Jonathan Hatchman, Food Editor, @TLE_Food Once upon a time, macaroni cheese was a tired meat-free restaurant option especially in place for vegetarians and seemingly nobody else. However, a recent survey by data and insights experts Horizon has shown figures to support the fact that mac & cheese has become ...
By Jonathan Hatchman, Food Editor, @TLE_Food With the constant increase in the popularity of underground pop-up restaurants and supper clubs in London, one that’s often caught our attention is ‘My Home From Umbria’ – an immersive Italian dining experience from Chef Assia Rosica. Having enjoyed some great acclaim in recent ...
