Working Lunch: Gunpowder Tower Bridge brings its flavour-packed Indian food south of the river September 26, 2018 GUNPOWDER TOWER BRIDGE, SE1 WHAT IS IT? It’s the second outpost of Gunpowder, a critically-acclaimed Indian restaurant that opened in a tiny space in Spitalfields in 2015. The new one joins the Bridge Theatre and a new branch of The Ivy brasserie at One Tower Bridge, the glassy part of the South Bank next to [...]
How to Mix: The Ned’s Breakfast at Emily’s cocktail is the wake up call you deserve September 24, 2018 It’s fine to drink a cocktail at breakfast. Every culture does it. We Brits love a Bloody Mary, while the Italians prefer a Bellini and the Spanish sip a Mimosa. But over at The Library Bar, the newest watering hole to open at City-based behemoth The Ned, they’re creating their own brunch beverages. The cosy [...]
Fever-Tree’s audacious success has taken the drinks industry by storm, but where do they go from here? September 20, 2018 A few weeks ago, Jake Meyer became only the 10th Briton in history to reach the summit of Pakistan’s K2 mountain. How did he celebrate this towering achievement? He cracked open a tiny bottle of Bombay Sapphire gin then poured it into a Fever-Tree branded glass, topped up with its signature Indian tonic water. Apparently, [...]
Fever-Tree’s audacious success has taken the drinks industry by storm, but where do they go from here? September 20, 2018 A few weeks ago, Jake Meyer became only the 10th Briton in history to reach the summit of Pakistan’s K2 mountain. How did he celebrate this towering achievement? He cracked open a tiny bottle of Bombay Sapphire gin then poured it into a Fever-Tree branded glass, topped up with its signature Indian tonic water. Apparently, [...]
The drinks master: Marcis Dzelanis on why you need to reconsider the virtues of cognac September 12, 2018 When you ask people about Cognac it often conjures up images of gentleman’s clubs, mahogany furniture, leather bound books and postprandial cigars. But Cognac is starting to shake off its stuffy image, with a new breed of producers embracing a dynamic approach to how the spirit is produced. They are challenging the conventional wisdoms, such [...]
Here’s what to do with your old watermelon skins, turn them into a watermelon preserve September 12, 2018 In South Africa, Waatlemoen konfyt is as normal to them as Branston Pickle is to us. I first came across this preserve in the Ken Forrester vineyard restaurant, 96 Winery Road, in Stellenbosch outside Cape Town. It was served with cheese and it was a completely new experience to me. Following on from last week’s [...]
Weekly Grill: Nathan Outlaw on baking ‘dead fly biscuits’ as a child and falling in love with mackerel September 12, 2018 WHO ARE YOU? I’m Nathan Outlaw, dad, chef, restaurateur, writer of cookbooks and aspiring Jedi! Mostly, I cook seafood. I have a restaurant in Dubai and three in the UK including Outlaw’s at The Capital in London. I also write cook books. And I post lots of pictures on Instagram. WHAT'S NEW? Exciting things are [...]
The resurgence of vermouth: Saverio Vicari of The Capital Bar on how this unloved drink is making a comeback September 5, 2018 While most of the UK has been sipping on G&Ts and stockpiling Aperol, vermouth has been quietly but confidently transforming the bar scene under our noses. To be honest, vermouth never really left. It’s always been a key ingredient in some of the most famous and classic cocktails, such as the drink du jour Negroni, [...]
Mark Hix on how to make an amazing watermelon and haloumi soup September 5, 2018 I’ve just got back from Kalkan in Turkey where my mate Robin Hutson, the man described by Forbes magazine as “Britain’s most influential hotelier”, introduced me to a wonderful pair of restaurateurs called Uluc and Claire Bilgutay. The Bilgutays own the Korsan Fish Terrace on the sea front and I couldn’t resist going in the [...]
Japanese whisky is eating scotch’s lunch – but which should you buy? Zuma bar manager Pawel Rolka reveals all September 5, 2018 Unless you’ve been hiding under a barrel for the last decade, you’ve probably noticed that Japanese whisky has become an internationally recognised force in the world of booze, challenging – and often beating – the equivalent scotch. Fewer people know what, exactly, makes the two so distinct. Firstly you have the fermentation process, with Japanese [...]