Rutab’s purple-and-gold presentation box opens to reveal individually finished Medjool dates, with chocolate coatings, decorative drizzles and touches of gold leaf. Beautifully boxed and thoughtfully finished, Rutab’s filled Medjool dates bring fruit, chocolate and nuts together in a collection made for gifting—or keeping. An evening tasting of Peanut Butter and ginger-spiked Annie proved that the…
Six Decades Celebrated Peak Edge Hotel has secured three award shortlistings for accessibility, dining and weddings, building on national recognition as its historic Red Lion Restaurant celebrates six decades of Perez family heritage. P eak Edge Hotel is celebrating a triple awards shortlisting, continuing an extraordinary year of national and regional recognition for the family-owned…
The Bitter Club’s Cinnamon Orange, Hibiscus Rose and Grapefruit Elderberry cans pair botanical bitters with tonic for a ready-to-drink serve at 0.5% ABV. The Bitter Club’s B&T range pairs botanical bitters with tonic in three distinctive flavour combinations. At 0.5% ABV, these ready-to-drink serves bring floral, citrus and spice notes to the glass, offering a…
From left: Coral Lemon Balm & Mint, Mayi Vanilla & Green Tea, Mizu Ginger & Hibiscus and Acqua Blood Orange & Juniper—four botanical flavour combinations from Catalyse Life Drinks. Four flavours, colourful cans and an elegant design give Catalyse’s enhanced sparkling waters plenty of appeal. We enjoyed the whole selection as refreshing drinks on their…
Vibrant Colours and Diverse Textures Indian cuisine in London captivates with vibrant colors, diverse textures, and innovative presentations. Its fusion of traditional and modern dishes, including vegan options, reflects mindful eating and contemporary dining trends. Indian cuisine has left an indelible mark on London’s vibrant culinary landscape, celebrated for its dynamic flavours, rich history, and…
Renowned chef Binod Baral brings his global expertise to Taste London as a food review writer and consultant, promising fresh insights into London’s gastronomy scene. In an exciting development for the culinary world, renowned chef Binod Baral has joined Taste London magazine as a food review writer and restaurant consultant. Known for his innovative approach…
Roberto Costa, the visionary founder of Macellaio RC, savours a classic Italian cocktail, embodying his commitment to excellence and passion for authentic culinary experiences. Cheers to Italian elegance! by Storm Greenwood and Giulia Carla Rossi Macellaio RC is Italian for butcher and the clue is in the name— this is the place you go for…
Exploring Authentic Flavours with Chef Jamal Ahmed Shozna in Rochester, Kent, offers exceptional Indian and Bangladeshi cuisine crafted by award-winning Chef Jamal “Jay” Ahmed, providing a memorable dining experience with top-notch service and a welcoming atmosphere. Irecently had the pleasure of dining at Shozna, a charming Indian and Bangladeshi restaurant nestled in Rochester, Kent. The…
Culinary Excellence Recognised at Prestigious Asian Oriental & Chef Awards Top UK chefs will be honoured at the House of Lords on July 4th for the Asian Oriental & Chef Awards. Jiwal Lal of Babur won the competition, with other finalists recognised for their culinary excellence. Public nominations are encouraged. On Election Day, July 4th,…
Rutab’s purple-and-gold presentation box opens to reveal individually finished Medjool dates, with chocolate coatings, decorative drizzles and touches of gold leaf. Beautifully boxed and thoughtfully finished, Rutab’s filled Medjool dates bring fruit, chocolate and nuts together in a collection made for gifting—or keeping. An evening tasting of Peanut Butter and ginger-spiked Annie proved that the…
Six Decades Celebrated Peak Edge Hotel has secured three award shortlistings for accessibility, dining and weddings, building on national recognition as its historic Red Lion Restaurant celebrates six decades of Perez family heritage. P eak Edge Hotel is celebrating a triple awards shortlisting, continuing an extraordinary year of national and regional recognition for the family-owned…
The Bitter Club’s Cinnamon Orange, Hibiscus Rose and Grapefruit Elderberry cans pair botanical bitters with tonic for a ready-to-drink serve at 0.5% ABV. The Bitter Club’s B&T range pairs botanical bitters with tonic in three distinctive flavour combinations. At 0.5% ABV, these ready-to-drink serves bring floral, citrus and spice notes to the glass, offering a…
From left: Coral Lemon Balm & Mint, Mayi Vanilla & Green Tea, Mizu Ginger & Hibiscus and Acqua Blood Orange & Juniper—four botanical flavour combinations from Catalyse Life Drinks. Four flavours, colourful cans and an elegant design give Catalyse’s enhanced sparkling waters plenty of appeal. We enjoyed the whole selection as refreshing drinks on their…
From left: FOLI Extra Virgin Olive Oil, Chilli Infused Olive Oil and Mature Balsamic Vinegar, presented in distinctive coloured bottles designed to fit neatly together. Beautifully designed bottles, a chilli oil with an unexpected appearance and an enjoyable balsamic vinegar make FOLI’s collection a welcome addition to the kitchen. We tried three products that bring…
French Technique Meets Global Flavour A new seven-volume collection, publishing in November, explores classical French techniques and recipes from around the world. A London workshop and lunch will mark its launch. Phaidon and Le Cordon Bleu are bringing the culinary school’s teaching to readers’ kitchens with Le Cordon Bleu Culinary Arts School: Volumes 1–7, a…
From left: Rockfish Spice Blend, Black Kampot Pepper and Salted Fresh Kampot Pepper—a trio that showcases Stony Groves’ interest in aromatic complexity, distinctive texture and ingredient provenance. George Norbert-Munns’ Dorset–based business combines a personal connection to Cambodia with a passion for exceptional ingredients. Its Rockfish Spice Blend, Black Kampot Pepper and Salted Fresh Kampot Pepper…
From Cambodia To Dorset George Norbert-Munns founded Dorset-based Stony Groves to share exceptional ingredients, beginning with Cambodian Kampot pepper and expanding into gourmet salts and blends, earning Great Taste recognition and prestigious culinary customers. E xceptional ingredients often have a story to tell, and George Norbert-Munns has built Stony Groves around the pleasure of discovering…
Photo: Scottish sea trout wrapped in nori, accompanied by gochujang, kimchi, pickled carrots, wasabi crackers and sushi ginger, demonstrates HEM’s creative fusion of European and Asian influences. Where Culinary Artistry Meets Exceptional Hospitality In an intimate Michelin Guide-recognised restaurant, chef Dan Cavell transforms familiar ingredients into extraordinary compositions, while Seb’s gracious hospitality reminds us that…
Where Authentic Craftsmanship Meets The Future Of Premium Food Young entrepreneur Luis Jurado Laverde is transforming premium food retail through exceptional artisan products, responsible sourcing and intelligent technology, combining traditional craftsmanship with innovation and an ambitious vision for growth. I n a world where luxury is too often defined by price rather than substance, Luis Jurado…
