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Food & Drink

The opening of Fora signals the emergence of Central Street. It’s now the place to be, says Katy Salter

 

Osteria is the latest restaurant at the Barbican, focusing on seasonal Italian cooking. Head chef Patrick Leano shares his recipe for sea bream baked in a salt crust – a popular Italian feasting dish. The crust breaks away after cooking to leave beautifully moist and tender fish underneath

 

What do Shoreditch House, Panzo pizzeria on Exmouth Market, and a homeware shop in Hong Kong have in common? They’re all home to Falcon Enamelware, the old-fashioned British kitchen brand enjoying a cult revival.

 

Anglo has wowed critics and diners alike since opening just off Hatton Garden in early 2016 (just try booking a table a short notice). We persuaded head chef and founder Mark Jarvis to share the recipe for one of the buzzed-about dishes on his Modern British tasting menu: Whole plaice with carrots cooked two ways.

 

Katy Salter dishes up the local gastro need-to-know

 

It’s time to celebrate autumn harvest even if you live in the city, says our columnist Mark Hix...

 

Katy Salter dishes up the local gastro need-to-know.

 

Sosharu, Jason Atherton’s izakaya-style restaurant on Turnmill Street, is proving a big hit with critics and punters alike. Executive Head Chef Alex Craciun shares the secrets to making one of his favourite dishes on the menu, sukiyaki, a traditional Japanese hot pot...

 

For those times when you can’t get to the EC1 Pizza Pilgrims, just follow founders Thom and James Elliot’s clever method for making a Neapolitan at home... using a frying pan!