The Marksman, London

Taken over and refurbished by Tom Harris (previously at One Leicester Square) and Jon Rotherham (who cut his teeth at Jamie Oliver's 15) in 2015, the Marksman is one of those rare 'real' pubs.

2016-11-29 10:51:37By Angharad Jones


Nordic Spirits Lab: The Latest in Innovation

The Nordic Spirits Lab is a new collective made up of specialists from inside and outside the industry who want to create, invent and bring new technologies and experiences to alcohol.

2016-11-22 12:18:19By Angharad Jones


Cinnamon Grain-Free Granola

Taking a slightly healthier stance on granola, this recipe swaps grains for nuts and seeds to make a wholesome, hearty breakfast that’s perfect for winter – and full of nutrients.

2016-11-22 10:44:42By Angharad Jones


How to Make Courgette Bread

A recipe consisting of spelt flour, eggs, sugar and grated courgettes, this courgette bread that can be eaten sweet or savoury, depending on what you pair it with.

2016-11-18 18:04:32By Angharad Jones


Where the Pancakes Are, London

Specialising in pancakes, this London-based restaurant sits under Southwark's railway arches, serving everything from sweet and savoury, to blinis and the Dutch Baby.

2016-11-18 12:51:32By Angharad Jones


Virtuous Pie, Vancouver

Opened up in Vancouver’s Chinatown, vegan pizza restaurant Virtuous Pie takes traditional elements from the neighbourhood whilst also taking into account the gentrification that so often comes with cities.

2016-11-02 16:36:11By Angharad Jones


How to Make Yellow Pea Hummus

The classic dip with a Swedish twist, this recipe swaps chickpeas and tahini for yellow peas and rapeseed oil.

2016-11-01 15:41:14By Angharad Jones


Britain’s New Michelin-Starred Restaurants

The beginning of October brought with it the publication of the Michelin Guide Great Britain & Ireland 2017, showcasing both the newcomers and long-standing establishments to gain – and retain – those coveted Michelin stars.

2016-10-06 17:46:45By Angharad Jones


How to Make the Perfect Madeleines

Madeleines have that instantly-recognisable shell-like shape are light, buttery and have a distinguishable moist middle and crisp edge.

2016-09-27 17:57:07By Angharad Jones


Where to Eat in Milan

Despite being a city of workers, business and technological innovation, the Milanese know when to log off and enjoy a bite to eat - whether it's during the city's much-celebrated aperitivo, at an age-old cafe, or contemporary restaurant.

2016-09-24 11:37:13By Angharad Jones