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Meatopia, the festival of fire-cooking, returns to the Tobacco Dock of East London from 31 August - 3 September. Founded with a manifesto championing a more adventurous way of cooking, Meatopia is constantly evolving and pushing the boundaries of cuisine.

After rocketing to the final of The Great British Bake Off last year, Sandro Farmhouse has established himself as one of the most exciting and entertaining bakers of our time. Now, he’s using his skills and his love for others

Nestled within the Lancashire landscape, a stone's throw from Liverpool and Manchester, the Moor Hall estate is home to not one but two Michelin starred restaurants. Sat in the private dining room of the two star restaurant, Moor Hall Restaurant

A chef’s philosophy extends beyond themselves, and into the very formation of the dishes they construct; from the fields of produce they select, to the accompanying drink - how a chef treats his ingredients is a markable signifier of their

We’re always on the search for something new, aren’t we? After a while, even our most favourite restaurants can seem a little stale, a little repetitive, a little…well, just the same as anywhere else. So, to help you combat this,

A haven for wayward wines, Wasted Wine Club was founded with one purpose: to combat the massive amount of wastage that the wine industry produces each year. No small task, then, eh? The winemaking industry is one that is heavy on

Author and activist Olia Hercules was having a positive start to the year before her home country came under attack from Russian Forces. Since the invasion, Olia has worked tirelessly spreading awareness, raising millions for charity. Interestingly, Olia works on

Words: John Javier Imagery: The Tent (At The End Of The Universe) This recipe comes from one of my favourite dishes that we serve at The Tent (at the End of the Universe). We make our own labneh at the restaurant for

If you could drink a myth, what do you think it would taste like? This is a question I posed to the rest of the Vanilla Factory inhabitants at our EJ offices. It was signalled, as many things are, by an

Monkeys, Bathing Apes, and a drop of gin. Sounds good, right? Well, it is good. In fact, it is very good. Let's start with Monkey 47. Me being of a slightly less boozy stance than some, was relatively surprised

Immerse yourself in the world of rare whisky with the unrivalled expertise and access of Justerini & Brooks Lagavulin distillery The world of Whisky can, at times, be daunting. Steeped in history and art, a self expression of the land and the

With only four more sleeps until the big guy lets himself down the chimney, we have a couple of last minute ideas for your glass to help celebrate the festive period. Ruinart x David Shrigley Second Skin Limited Edition As part of

Benriach celebrates a milestone in the method with a unique, Speyside bottling Celebrating traditional methods dating back to the earliest days of Benriach Distillery, Benriach Malting Season will be the first expression in a century to be produced entirely using barley

The Fat Duck's former head chef, Ashley Palmer-Watts, turns his expert hand to the home bean scene Words by Will Halbert Let’s be honest; we’ve all made some terrible life decisions down the coffee aisle of our local supermarket. We’ve committed some

Bullion founder, Max Scotford, lets us in on the secret behind setting the gold standard in craft chocolate Interview by Will Halbert Ever had the good fortune of trying bean-to-bar chocolate? I don't mean your run-of-the-mill, corner shop, mass-market malarky; I'm talking

Head of Justerini & Brooks’ Rare & Collectable Whiskies, Tod Bradbury, guides us through the world of investment whisky Interview by Will Halbert Justerini & Brooks have quite the heritage. They’ve supplied fine wines and spirits to every successive British monarch since

Empirical co-founder, Lars Williams, gives us a crash course in the science of flavour Interview by Will HalbertPhotography by Dashti Jahfar Empirical are, at their heart and by their own admission, a flavour company. The passion project of Noma alumni, Lars Williams