World Vegan Day is coming up next week on Tuesday 1st November and to celebrate, plant-based restaurant Holy Carrot is offering all diners 20% off the a la carte menu.
Cooking with Seasonal Ingredients
Fred Foster, has created a week-by-week guide to eating with the seasons with 52 chapters that champion a seasonal ingredient for each week of the year – with the help of recipes from celebrity chefs, family and friends.
Jongga Kimchi X Apricity Launch (P)Reserve A Table A FREE Supper Club Themed Around Plant Preservation
The series marks the launch of Jongga’s Generation Preservation campaign, which aims to draw attention to the critical issue of plant biodiversity and preserving the fruit and vegetables on our plates.
New autumnal recipes from The Groovy Food Company
They are all super quick and easy to make so great for a simple midweek meal (and there’s a dessert too!) and also use a range of organic ingredients from The Groovy Food Company.
No Meat Burgers To Make At Home
To celebrate National Burger Day, Moving Mountains have created the meatless Fish and Chips Burger and the Full English Breakfast Burger.
ADRIATICO Amaretto Cocktails for Summer
ADRIATICO Amarettos are a range of Roasted and Bianco Amarettos, made from handpicked Italian almonds from Puglia.
Celebrate World Oyster Day With Noilly Prat
To celebrate World Oyster Day on the 5th August, NOILLY PRAT®, the original French vermouth crafted by the sea, is partnering with Wright Brothers Battersea to enjoy the ultimate oyster pairing this summer.
‘Pimp up your Picnic’ this summer with inspiring ideas from Crabbie’s Ginger Beer
Crabbie’s is taking a fresh look at al fresco eating and drinking this August with a new collaboration celebrating the refreshing flavours of its Alcoholic Ginger Beer.
Go Greek with Odysea cheeses
If you only ever fancy feta, you’re missing out. There’s a whole feast of other Greek cheeses that are adaptable and always interesting.
Junsei Restaurant Review
Omakase means “I’ll leave it to you”, i.e. let the chef choose, and so we did, seated comfortably on stools in front of the chef’s charcoal grill at the far end of this pared back, small but uncramped, stylish 36 seat restaurant.