Jon Hatchman

Jon Hatchman

Jonathan is Food Editor for The London Economic.

Jonathan has run and contributed towards a number of blogs, and has written features for publications such as Eater London, The Guardian, i News, The Independent, GQ, Time Out London and more.

LIMA cobia fish tiradito

Restaurant Review: LIMA, Fitzrovia

“The restaurant economy is changing and we need to make sure we’re constantly evolving to meet the ever-changing needs of our customers”, Gabriel Gonzalez commented on LIMA’s new menu concept introduced during the spring. Opened by Gonzalez and co-founder Virgilio Martínez (whose original restaurant, Central, in Lima is currently ranked...

Beaufort Bar at The Savoy Only The Finest Cocktail

Bar of the Week: Beaufort Bar at The Savoy Hotel

In the bowels of the Savoy Hotel, the Beaufort Bar has become renowned for its glorious, regularly changing drinks menus. Celebrating the hotel bar’s theatrical history, a new menu – ‘Music, Magic & Drama’ – has recently launched. Seeking to distinguish the Beaufort Bar from the world-famous American Bar, the...

Kym's by Andrew Wong - best London restaurant openings

Restaurant Review: Kym’s

At the end of 2012, Andrew Wong took over his parents’ restaurant – having occupied the same site on Wilton Street, near Victoria station, since the 1980s – and re-launched as A. Wong. Having previously worked in the kitchen, the chef had become well-versed in dim sum, a facet of...

Jamsheed Illaj Pinot Noir 2017

Wine of the Week: Jamsheed Illaj Pinot Noir, 2017

Named after a tale of a Persian King, Jamsheed has been at the forefront of an Australian natural wine revolution. Ancient writings tell a tale of King Jamsheed, whose fondness for fresh grapes lead him to store grapes in jars over the winter. Throughout this time, the grapes would inevitably...

Saltaire Brewery

Beer of the Week: Saltaire Brewery Full Tilt

Saltaire Brewery, an independent brewery in Shipley, West Yorkshire, has refreshed its branding and launched a new product line. Having crafted internationally award-winning beers since 2006, the brewery is now striving to bridge the gap between cask and craft ales with its commitment to high quality beer – producing 56,000 litres of...

Meri Rasoi Punjabi Tadka Dal

How To Make: Punjabi Tadka Dal

Literally meaning ‘my kitchen’, Meri Rasoi is an Indian cookery school run by food writer and cookery teacher Nidhi Verma. Having grown up in India, Nidhi Verma left a career in marketing to follow her passion for food by running cookery classes and publishing recipes on her website. Aiming to demystify Indian...

Spirit of the Week: CÎROC Vodka

Launched at Milan Fashion Week, CÎROC Vodka has collaborated with Italian fashion house Moschino on a new limited-edition bottle design, plus a global event series spearheaded by Moschino creative director Jeremy Scott. Alongside the event series in collaboration with fashion influencers including Golden Barbie (aka Jasmine Sanders), River Viiperi, Thando...

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