FOOD+DRINK

Recipes, reviews, farms and tables

That’s your allotment | Review: Flat Three, London

That’s your allotment | Review: Flat Three, London

by David J Constable

"An insipid carrot sorbet with rhubarb, olive oil and bergamot is a timely cooling aid, but there's rarely ever much to be enjoyed from a carrot"

Praised beef

Praised beef

by Derek Guthrie

Red meat may now be as bad for us as it is for the planet, but temptation for the carnivore is anything but rare. Derek Guthrie chews the fat

Nearly, not quite

Nearly, not quite

by George Reynolds

"The experience is not world class enough, often enough"

Roll out! Roll out! | Review: Tandoor Chop House

Roll out! Roll out! | Review: Tandoor Chop House

by George Reynolds

"If there is a bill of fare more precisely calibrated to give a male late millennial food dork an overwhelming case of the FOMOs, I can’t imagine it"

Clusteryuck | Review: StreetXO, London

Clusteryuck | Review: StreetXO, London

by George Reynolds

"The staff are dressed in a style best described as Murder Circus: equal parts waistcoats and straightjackets"

Rich pickings | Review: La Dame de Pic London

Rich pickings | Review: La Dame de Pic London

by Derek Guthrie

"Her family's culinary history is so intense there’s demi-glace coursing through her veins"

Two of everything | Review: Twins, Moscow

Two of everything | Review: Twins, Moscow

by David J Constable

"It’s not food that’s the star here. So here’s the hook, the catch, the crook of it all..."

Anything you can drink, I can drink better | The Vineyard, Stockcross

Anything you can drink, I can drink better | The Vineyard, Stockcross

by Karen Krizanovich

"This is serious wine drinking with a knowing wink, including a man-sized wooden corkscrew in the foyer"

Scandi spirits | Review: Aquavit, London

Scandi spirits | Review: Aquavit, London

by Derek Guthrie

Midtown Manhattan’s most famous Swedish fine dining room has come to Europe

The Picasso of pastry | Pierre Hermé’s obsession with flavour

The Picasso of pastry | Pierre Hermé’s obsession with flavour

by David J Constable

David J Constable explores the amazing, strange and controversial flavours and techniques of the macaron maestro