Six of the best freakshakes: There are only 12 days left to stuff our faces. Quick, grab one of these milkshakes with cake on top December 20, 2016 Molly Bakes Kingsland Road, E8, £7 Relatively new on the Dalston scene, this cafe is for the control freak(shake) inside you that just can’t leave dessert up to any old pastry chef. A simple menu of chocolate, raspberry, caramel and peanut butter awaits with the option to customise your toppings. mollybakes.co.uk A healthier take on [...]
Our columnist Mark Hix loved the acerbic food writer AA Gill, even when he wasn’t complimentary about his restaurants December 20, 2016 I first met the food writer AA Gill when I started as head chef at Le Caprice. Its co-proprietor Jeremy King introduced this monocle-wearing guy who was sat at the bar on his own as Adrian, the new Sunday Times food critic. “Great, nice to meet you,” I said hurriedly, “I had better get back [...]
Working Lunch: Think you know what Venetian food is? Educate and treat yourself at the same time at Veneta in St James’ Market December 13, 2016 Veneta St James’ Market, SW1Y WHAT? Everyone knows what Italian food is about, but could you name a distinctly Venetian dish? If you can’t, educate and treat yourself at the same time with a visit to Veneta. Stuffed full of regional delicacies like bigoli (fat spaghetti) and spice trade seasonings (plenty of saffron and cardamom), [...]
Our resident chef Mark Hix on the hidden potential of the humble sprout December 13, 2016 Sprouts have something of a bad reputation. They’re a huge part of the Christmas roast, yet all too often they’re inadequately prepared and cooked with no love. But the humble brussels sprout has got untold potential in the right hands. For a start, don’t fall for the Christmas marketing scam of buying them on the [...]
My Inspiration: Jake Burger, chief gin instructor at Portobello Road Gin’s Ginstitute on fabled recipe tome The Savoy Cocktail Book December 8, 2016 The Savoy Cocktail Book was first published in 1930 and it’s been in print ever since, apart from a brief break during the second World War. Lots of the drinks remain relevant today, although there were far fewer ingredients back then than we’re used to today. I did a bit of analysis and about a [...]
Foodie predictions for 2017: top chefs, writers, restaurateurs and food producers give us their thoughts on the year ahead December 7, 2016 Vivek Singh Executive chef of The Cinnamon Club, cinnamonclub.com Butter is back and fats will be in vogue. Masterclasses will also become key to true foodies, with as much focus on drinks as on food. We will continue to want to know more about the ethics behind our food and its provenance. Shaun Clarkson Interior [...]
Our resident chef Mark Hix on the perfect way to cook kale, our generation’s hipster superfood December 6, 2016 As a kid my grandmother used to serve curly kale every winter but like a lot of her home cooking, she’d completely crucify it. Don't get me wrong, she wasn't a bad cook per se, but like most people of her generation, she didn't really know when to turn the gas off. There was just [...]
Threadneedle Bar at the Royal Exchange shares its recipe for the Mediterranean cocktail Amalfi Sour with us December 6, 2016 Now the cold snap has arrived, we’re all eager to reach for a warming drink. But what makes a great winter cocktail? There are many ways to heat up a drink; stew it on the hob like a mulled wine, add a few warming spices like cinnamon and nutmeg or pour in the booze, that’ll [...]
City Social’s gender-bending cocktail is now one of the most popular on the menu December 6, 2016 How much of a role does gender play in what you drink? Why are some drinks thought of as ‘masculine’ and others ‘feminine’? These big societal and cultural questions inspired the bar at City Social to play around with gender drinking stereotypes, which led to the creation of two of their best-selling cocktails. Freedom of [...]
Don’t want to cook? Left booking late? Try these excellent London options for Christmas dinner December 6, 2016 Rivea Knightsbridge, SW7, £105pp, rivealondon.com Toast Christ’s birth in the glittering basement of the Bulgari Hotel, where executive chef Alexandre Nicolas has created a traditional menu with decadent twists. Scottish salmon gravlax and a pear and chestnut yule log rub shoulders with more unusual delicacies, such as a foie gras terrine with muscat grape gelee [...]