His culinary brand has redefined rustic cooking in the UK, and his name is synonymous with ecological activism at the very highest echelons of public power, but Hugh Fearnley-Whittingstall is proud to say he’s never forgotten his roots. In the world of gourmet dining and culinary celebrity, it is often
Wes Stanton dines at Frog by Adam Handling in the West End, and finds enticing dishes and a superb atmosphere for a good price. There can be few MasterChef aficionados that haven’t at least heard of Adam Handling, runner-up in both MasterChef: The Professionals in 2013 and the British Culinary
The OXO Tower Restaurant, Bar and Brasserie has been luring in the punters for over 20 years, and its location isn’t the only draw, as CALIBRE discovers. In a city where food trends are as fleeting as fashion, OXO Tower’s enduring popularity offers some respite from this cut-throat, fickle world.
James Lawrence finds welcome respite in Meraki’s warm embrace. Meraki is completely at odds with the nation’s mood right now. With the Brexit deadline looming and our patience having reached breaking point, Meraki offers a welcome respite and a gargantuan smile – this place is just lots and lots of
Once considered little more than an interesting hobby, English wine is now a fully fledged business and highly investible according to Barnaby Dracup. The English wine industry has now emerged from the shadows of the past two decades and has firmly established itself as a world leader in a class
We’ve all seen the plethora of fancy packaging in the supermarkets – usually something garish, something urban, and usually something to do with tattoos – but it’s undeniable, the craft beer explosion has been here for a little while already and is showing no signs of slowing down. Away from
What’s special about 25-year-old whisky? Sarah Halford looks into the quarter-of-a-century time capsule. Time and tide may tarry for no man or woman but, for whisky drinkers and investors, the tide is at record highs for the vintage dram. The appeal of a vastly aged whisky like a 50-year-old is
Dutch courage, mother’s ruin, divine nectar… whatever you call it, gin is back in fashion. Paul Trow salutes its current pre-eminence while harking back to a time when, if possible, it was even more popular than today. From London to Manchester to Plymouth, and most street corners in between, gin