With ‘concept’ and ‘rooftop bar’, ‘fusion’ is a term that generally fills me with patent trepidation, in terms of dinner. Since the introduction of the ‘F’ word, so many chefs have over zealously combined disputatious ingredients and cooking techniques, often creating the most absurd of grotesqueries. New Zealander Peter Gordon,...
One of three restaurants from the Gladwin Brothers, Rabbit focuses predominantly on “wild food”, most of which is either hunted or foraged. Still in season (at the time of writing), Rabbit’s Sussex grilled harissa aubergine recipe also features an Egyptian-inspired cinnamon dukkah spice mix, sunflower seed butter and salsa...
Opened during the summer, Dickie’s Bar is a late-night drinking destination, adjoined to Corrigan’s Mayfair. A collaborative project between Richard Corrigan, Gregory Buda (from The Dead Rabbit, New York) and Richard Ryan (Founder of Drinksology), Dickie’s Bar bar has a culinary approach to cocktail creation, with ingredients taking centre stage....
Regrettably, I remember my first Chinatown dinner experience quite well. One summer evening during the late nineties (I could only have been six or seven years old), following a matinee theatre performance, somebody suggested we might visit one of those all-you-can-eat restaurants on the south side of Gerrard Street. Exciting...
Since launching their Ancient Grains range of beers in the UK last year, Green’s has become quickly renowned for a unique and complex brewing approach, which doesn’t use wheat or barley in the brewing process. As a result, the beers are naturally gluten-free, targeting a constantly growing community of experimental beer connoisseurs....
Of all the square mile’s high-rise restaurants, Angler seems alone without a sole selling point that harks on about the view. Let’s be fair - even when the windows are (rarely) clean - the only real scenes observable from the top of the South Place Hotel are into the dreary...
A criminally under loved cut of meat, shin of beef demands to be cooked slowly for a long time, given its natural toughness. When cooked properly, nonetheless, the shin is amongst the cow’s most flavoursome offerings (along with most of the cuts that have fallen out of favour), perfect as...
“The elixir of quietude”, according to E.B. White – the iconic Martini has become one of the world’s best-loved cocktails over the past century. Now with so many variations on the classic (traditionally made with gin and dry vermouth) readily available, from the lauded Espresso Martini to the Porn Star...
Everybody knows that grain is crucial in spirit production, yet the importance of water quality is so often overlooked by consumers. Operating from a site within The Lake District National Park – famous for its vast rainfall, in addition to breathtaking scenery - The Lakes Distillery uses water directly from...