If you live in London and fancy a night or weekend away from diesel fumes and people standing on the left of escalators, both the Bel & The Dragon Godalming and the Bel & The Dragon Churt are a short train journey from Waterloo.
Drake & Morgan, Kings Cross Review
Danielle visits the latest bar and restaurant venture to open its sleek glass doors in the regenerated area of N1C
Kurobuta boozy brunch is go
Scott Hallsworth, head chef and owner of Kurobuta, has decided to go against tradition and is hosting brunch with an Australian/Japanese twist.
Codorniu Anna Blanc de blancs – it’s all white
‘Come and try Codorniu Raventos new cava – Anna Blanc de Blanc de Blancs‘, said the invite and we needed little encouragement, especially when it was going to be at Pizarro Broadgate
Bourne & Hollingsworth Group new chef and menu
Bourne & Hollingsworth Group is directing its creative focus from the cocktail to the kitchen with the appointment of new Executive Chef, Adam Gray.
NY Fold, Soho,review
A native New Yorker is on a mission to bring his award winning pizza to London? Tom heads to NY Fold for a slice of the action…
Roast Grouse, livers en croute, bread purée, watercress, blackberries
The red grouse is unique to Britain and is most commonly served roasted with game chips and bread sauce. This recipe is a take on this using additional seasonal ingredients.
Billingsgate Seafood School and Champagne Lanson’Festive Canapés’ classes
Long gone are the days of pineapple and cheese sticks or smoked salmon blinis, this winter learn how to whip up some quick and easy nibbles for the festive season.
London Dry Gin made with British asparagus
Portobello Road Gin have created the first ever London Dry Gin made with British asparagus. The limited edition’Director’s Cut’ distillation contains a unique blend of botanicals including asparagus from Cambridgeshire, harvested by Director Paul Lane this June.
Gastronomy in St Lucia – Cap Maison
Judith basks in the sunshine and sunny flavours on a gastronmic holiday in Castries, St Lucia.