A Bite of the Apple
Lucy Self takes a look the recent Americana trend in the foodie world and analyses some New York imports on their way to London as we speak… It’s official: 2011 was the year…
Exploding food: Bompas and Parr shake up that special event
Helen Martin Glaberson takes a look at the new food explosion service for special events, being launched this week by Bompas & Parr. It’s a spectacle that will surely blow the concept of…
Dinner with Heston
One year after its internationally anticipated opening, Catherine Faulkner gives in and goes for dinner at Heston Blumenthal’s Dinner, to see what all the fuss is about… Dinner at the Mandarin Oriental. It…
Pizarro
Sasha Arms visits José Pizarro’s new restaurant, where her love of the Bermondsey Street king’s culinary creations reaches a higher level. Photos: Paul Winch-Furness www.paulwf.co.uk I won’t lie: I do love José Pizarro….
Pitt Cue Co.: The Restaurant
Catherine Faulkner mulls over pulled pork, January sobriety and strangely enough, death row, at one of the first meals served at the brand new Pitt Cue Co. restaurant. Photos: Paul Winch-Furness www.paulwf.co.uk Most people…
The Lady Ottoline
Catherine Faulkner investigates the food offerings at The Lady Ottoline gastropub and placates her champagne tastes with a spot of English sparkling. Despite being there for nigh on three hours we never did…
Food Trends for 2012
From Peruvian food and hand pulled noodles to the happiness diet and, ahem, a load of balls, Andre Dang talks us through his foodie predictions for the year ahead. Peruvian Cuisine Peru’s food…
Mishkin’s: Gin, Meat and Chin Rolling Sauerkraut
Not only is Mishkin’s the latest addition to the voguish Polpo collection of restaurants, but it describes itself as a ‘kind of Jewish deli with cocktails’. The question is: does Catherine Faulkner agree?…
London’s Night Food Markets
Another jar of overpriced chutney, anyone? Katy Salter says Farmers’ Markets are so 2011: London’s night food markets such as Nuno Mendes’ latest – The Long Table – will be the real food…
Speakeasy season
The envelope was black, the address handwritten in silver calligraphy. Inside nestled a small, shining graphite key on a thin black cord. This was, the accompanying letter told me, my access-all-areas bracelet to…
