Umu celebrates its tenth anniversary with a kaiseki beyond words
Whenever I have seen some gourmet quiver with culinary pleasure and look like they might succumb to the gastronomic equivalent…
By
Food & Drink
Latest in
Food & Drink
Ten Group are London’s ultimate restaurant concierge
‘Concierge’ has almost become a dirty word in London. So many firms are offering the service that is seems to…
By
DeskBeers bring craft breweries to your office
My history is a little hazy but I’m fairly sure that when man first put the heady brew he had…
ByTen Group are London's ultimate restaurant concierge
Emily Rookwood is whisked round some of London’s best kitchens as Ten Group demonstrate their delicious, delicious access ‘Concierge’ has…
By
The simple smoothie has the power to make a big breakfast
As the days are getting longer and very slightly warmer, porridge appeals to me less and less in the morning.…
By
Restaurant Review: Medcalf & Medcalf Traiteur
This week I found out two dreadful pieces of news: Giorgio Ravelli has left The Ten Bells and The Greenman…
By
One Lombard Street’s Goose Box offers perfect meals for time-poor City-boys
The London food scene is fast reaching saturation point. With so many restaurants – and good ones at that –…
ByOne Lombard Street's Goose Box offers perfect meals for time-poor City-boys
Vacuum-packed, expensive food you’ve had to cook yourself has never tasted so good, says Emily Rookwood The London food scene…
By
Eat pies to save lives
Next week is British Pie Week, celebrating all that is hearty and pastry wrapped in British society. While I don’t…
By
Restaurant review: Blixen, Spitalfields
Categorically not a reindeer, Blixen is a new European brasserie in Spitalfields. So new, in fact, that it still smelt…
By
Guest recipe: Tom Fraser of Verden’s English asparagus, pancetta and crispy duck egg
The asparagus season officially starts in 54 days. In preparation for the start of the season, head chef Tom Fraser…
ByGuest recipe: Tom Fraser of Verden's English asparagus, pancetta and crispy duck egg
Verden head chef Tom Fraser gives Spear’s his sumptuous recipe to see us into asparagus season The asparagus season officially…
By
New Zealand’s wines are middle-earth masters
If, for whatever inexplicable reason, I were condemned to drink the wines of only one country for the rest of…
By
Restaurant review: Den, King’s Cross
I admit to having an obsession with udon noodles. They are surely one of the most fun things you can…
By
We can’t believe it’s nut butter (and other culinary delights)
The biggest joy of working in food journalism is being able to try lots of new things. A few products…
By
Robert Parker’s must-taste wine tour is stopping in London
When Friday rolls around our thoughts turn to wine (if they hadn’t already turned there midway through Monday). I can’t…
ByNew Zealand's wines are middle-earth masters
There’s far more to New Zealand than rings and hobbits ’ its wines are precious too, says Jonathan Ray If,…
ByRestaurant review: Den, King's Cross
Emily Rookwood ventures to King’s Cross to see if she can satisfy her hunger for one of mankind’s more entertaining…
ByWe can't believe it's nut butter (and other culinary delights)
Emily Rookwood samples some rather special bean-to-bar chocolates and nut butters. Yes, nut butters The biggest joy of working in…
ByRobert Parker's must-taste wine tour is stopping in London
Emily Rookwood dishes out some fine pointers on wine critic Robert Parker’s around-the-world tour of rare treats When Friday rolls…
By
