London food

London food

The corner site has the perfect layout for a split venue - there's the pub part for drinkers and snackers up front and a restaurant, complete with lots of natural light from the skylights, tablecloths, a lick of dark green paint and some fun artwork and tablecloths, at the back.

Oyatte is designed to evoke the earthy, rustic feel of a farmhouse, creating an experience akin to dining at a chef's home, with a focus on fresh, local ingredients.

Wales packs a lot into its relatively small size, featuring an undulating landscape that rises to the peaks of Mount Snowdon and descends to the ruggedly beautiful beaches of Pembrokeshire.

Cavistons Seafood Restaurant in Glasthule is a renowned spot for fresh seafood and a vibrant atmosphere, attracting notable patrons like Bono.

WatchHouse's latest site in St John's Wood offers a range of rare brews, with prices reaching as high as £25, catering to coffee enthusiasts seeking luxury.

The menu of creative cocktails sets the upscale tone for the night-try the boozy, buttery Gurgaon Border old fashioned, finished with a caramel corn, or the basil-forward Fresh Sip cocktail, which tastes like summer in a glass.

The first thing you'll notice is a giant, colorful mural of a sumo wrestler, followed by the sushi bar where chefs are expertly slicing, rolling, and wrapping.

The transaction will ensure that the business is placed on a more sustainable footing for the future, while allowing The Fulham Shore to focus its energy and investment behind Franco Manca and its significant growth potential.

La Maritxu has announced a fourth site in Coal Drops Yard, behind King's Cross station, expanding from its original location in Connaught Village. Founded in 2021, the shop has gained popularity for its rich and creamy Basque cheesecakes, baked in the traditional Bilbao style to achieve a distinctive dark exterior and silky center.

Crafted at Powdermills has taken over the former PowderMills Hotel, repositioning it as a design-led 'lifestyle hotel' with everything crafted to tell a story.

At the helm of The Victoria is Jamie Younger, the hospitality operator behind extremely popular Thai joint the Begging Bowl. Younger has brought on Seán Breen, formerly of Noble Rot, as the executive chef.

Como's international experience in the hospitality sector opens up new doors for what comes next. This partnership will allow us to explore new possibilities.

I used to live in Amsterdam 30 years ago. I've been spending more and more time in the city, reconnecting with the city and getting to know its vibe and its restaurants. Amsterdam has changed so much since I was here in the late '90s.

The programme features science and nature activities, folk music and storytelling, designed to reconnect people to the natural world.

Hendrick's gin is launching 'Anotherland', an immersive theatrical experience at Selfridges, to celebrate the debut of Another Hendrick's, a new flavor infused with orange blossom and cacao.

Red Lobster's version features wild-caught cod served with Chesapeake fries, coleslaw, and hush puppies. The two pieces of fish are top tier, perfectly salty and adequately rich.

My favourite, and how it all started, was with Solkiki's excellent date bonbons: almond ganache in a date, surrounded by 66% Bolivian chocolate. When I'm eating chocolate dates for personal pleasure, the cocoa content needs to be high to counterbalance the tooth-jarring sweetness of dates, so these really did it for me.

My food is made for sharing around a dining table. My cooking uses the classical techniques I've learned from working in Michelin starred kitchens, but the flavours reflect the food we love to eat; bold, expressive, and shaped by the cultures and cuisines from the diasporas of London.

"The Hot List is not just a list. It is a celebration of curiosity, craftsmanship, human endeavour, cultural connection and the thrill of discovery."

Dough Hands waved goodbye to its residency at the Old Nun's Head pub in Nunhead, meaning you can no longer grab a slice of these heartily topped behemoths this side of the river.

The pub, which had most recently been operating as Franklins, is getting a full refurb, including a zinc bar top, porcelain lights, a bespoke back bar, antique mirrors, and polished wooden floors, ahead of reopening under its original name.