The Art of Food and Drink

Main Menu

Sign in / Join
Load More

  • Neighbourhood restaurant, Hām has launched a new six-course tasting menu this spring, reflecting seasonal produce and creating an experience that is accessible and special, without compromising on the ingredients used. Situated in West Hampstead, the menu, created by Head Chef Matt Osborne, is inspired by the best produce available during the seasons and will change depending on what is available throughout the year and from suppliers. @hamwhampstead #HamWestHampstead #BritishProduce #FineFood #FineDining #Restaurant #LondonFood #LondonDining #LondonRestaurant #TasteLondon #NW6 #FoodInLondon #Brunch #AussieChef #Hampstead #QueensPark #AOFD
  • THE DINGLE MO-GIN-TO Dingle Original Gin replaces rum in this twist on a summer classic, and with crushed ice to keep it cool all the way down, this drink is the perfect sunset companion. INGREDIENTS: 50ml Dingle Original Gin Cucumber 5-6 Fresh Mint Leaves 20-50ml Pressed Apple Juice 20ml Lemon Juice 20ml Elderflower Cordial 10ml Gomme/Simple Syrup METHOD: Muddle cucumber and syrup into a pulp in the base of a glass Smack the mint and add to the mix. Add the crushed ice to the top of the glass. Pour in the lemon juice, elderflower cordial and gin. Churn the contents of the glass, distributing the mint and cucumber evenly Add more crushed ice and top with the apple juice. Serve immediately @dingledistillery #Cocktails #MoGinTo #Recipe #Cucumber #Mint #AppleJuice #Elderflower #TwistOnAClassic #CrushedIce #SummerDrink #BringOnTheSummer #FineDrinks #Drinks #DingleGin #Gin #DingleDistillery #IrishGin #BestIrishGin #Botanicals #Unique #DingleOriginalGin #GinLovers #IrishDistillers #IrishDistillery
  • 2019 marks 100 years since Count Camillo Negroni walked into Caffe Casoni in Florence and asked the bartender to replace the soda water in his Americano with gin. A century later and the count’s concoction, the Negroni, lives on as one of the world’s most fashionable drinks. Here is a stunning example from Lima Negroni - Vida mezcal, Campari, Cynar, Dolin Sweet Vermouth - £9.50 #LimaNergroni #CountCamilloNegroni #Negroni #Drinks #LondonDrinks #LondonBarScene #Campari #Cynar #VidaMezcal #DolinSweetVermouth #LondonHospitality #AOFD #TheArtOfFoodAndDrink
  • London’s Hottest Rooftop Bar Launches New Cocktail Menu. East London hot-spot Jin Bo Law is putting the sunshine back into evenings with the launch of a new spring cocktail menu. Tucked away on the 14th floor of the stylish Dorsett City Hotel, this hidden gem boasts panoramic views of London’s iconic skyline, taking in landmarks including Tower Bridge, the Walkie Talkie, the Gherkin and the Shard. #DorsettCityHotel #Cocktails #EastLondon #LondonSkyline #SpringCocktails #TowerBridge #TheGerkin #TheShard #HennessyWhisky #Prosecco #FairKumquatLiqueur #MonkeyShoulderWhisky #CacaoLiqueur #BelvedereVodka #MountGayRun #LondonHospitality #LondonHotels #LondonBars #LondonBarScene #RooftopBar #LondonRooftop #AOFD #ArtOfFoodAndDrink
  • Bluebird Chelsea will be home to the world’s first all-avocado concept, The Avocado Show from the 11th – 24th March as it pops up in the cult King’s Road cafe serving their visually stunning and delicious signature dishes. @bluebirdchelsea #Avocado #BluebirdChelsea #KingsRoad #Chelsea #Cafe #LondonCafe #SignatureDish #Dish #Delicious #FineFood #Burger #DineOut #EatLondon #EatOut #LondonFood #EatWell #LondonHospitality #AOFD #ArtOfFoodAndDrink
  • A stunning recipe from Anoma, this is definitely one worth making. Its just as enjoyable to make as it is to eat! Place a wok on a high heat and add the coconut oil. Once sizzling, flash-fry your prawns for 1-2 minutes until coloured nicely. This extra cooking stage will give the finished dish a deeper flavour. Add all the remaining ingredients except the coconut milk and lime juice to the wok and stir together thoroughly, ensuring the prawns are evenly coated. Cook on a medium heat for 10 minutes. Add the coconut milk (and prawn extract, if using – see below) and continue cooking for a further 5 minutes, or until the oil starts to separate. Take off the heat, allow to cool slightly, add in the lime juice and stir to combine. Season to taste and finish with a handful of coriander leaves, if using, then serve. I tend to leave the prawns intact but you can add extra flavour to this dish by de-heading and peeling the prawns after flash frying them and making what is known as prawn extract. Simply slow roast the prawn heads and tails, then crush them up into a powder. Prawn extract can also be stored in an airtight container for up to three months and added to any fish curry to enhance its flavour. 3 tbsp coconut oil 20-25 large raw unshelled prawns ½ tsp black mustard seeds 1 tsp cumin seeds 1 tsp roasted fenugreek seeds 1 sprig fresh curry leaves tsp roasted curry powder ¼ tsp turmeric powder ½ cinnamon stick 10cm piece rampe (pandan leaf) 5-6 fresh green chillies (roughly chopped) fresh tomatoes (diced) 2 x 400ml tins of coconut milk juice of ¾ of a lime 1 tsp salt 1 tsp black pepper a handful of fresh PREP TIME: 10 MINUTES COOKING TIME: 20 MINUTES SPICE RATING: 2/5 SERVES 4 #Recipe #Prawn #Curry #PrawnCurry #Cooking #FineFood #Seafood #Dish #HomeCooking #Inspiration #DoItForYourself #Method #Ingredients #HomeChef #AOFD #ArtOfFoodAndDrink
  • Hamilton, the critically-acclaimed and award-winning musical has been taking the West End by storm since its arrival in London. To complement a first-class performance The Goring are offering a first-class dining experience before spectators take their seats. In the luxury setting of The Dining Room, guests can enjoy a quintessentially British Afternoon Tea or a Michelin-starred meal. The pre-theatre menu includes many of The Goring’s classic dishes including Rose Veal Tartare, smoked anchovy, crispy potatoes, seaweed salt and Glazed lobster omelette, duck fat chips and lobster Caesar salad. @thegoring #TheGoring #WestEnd #Theatre #FineDining #FineFood #EatOut #EatOutLondon #Michelin #MichelinStar #PreTheatre #Menu #Tartare #Anchovy #Potatoes #Lobster #LondonRestaurants #LondonHospitality #Hamilton #AfternoonTea #LondonFood #LondonRestaurant #AOFD #TheArtOfFoodAndDrink
  • Former Pollen Street Social chef Ross Bryans appointed as Head Chef at Les 110 de Taillevent and introduced brand new menu. Ross Bryans has been appointed Head Chef at Les 110 de Taillevent London, serving a new menu showcasing his effortlessly creative approach to cooking and his deep understanding for classical techniques from his French culinary background. Ross Bryans has worked alongside some of the best chefs in the world, from Clare Smyth to Richard Corrigan and Jason Atherton, and is now taking the reins at French inspired restaurant, Les 110 de Taillevent located in Marylebone. #Les110 #Les110deTaillevent #NewMenu #RossBryan #HeadChef #ClassicalTechniques #Culinary #GreatBritishMenu #NewHeadChef #LondonRestaurants #LondonDining #FineFood #FineDining #LondonEats #Epicure #Restaurant #Marylebone #LondonHospitality #AODF #TheArtOfFoodandDrink