Food & drink

NY Distilling is a hidden gem

Regular readers of my column will know I live in New York, as I moved here from London to be...

Bira, the world’s first ever beer for kebabs!

Launched in December 2016, Bira is the world’s first ever beer created especially as an accompaniment to quality kebabs, grilled...

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A Guide for Baking Beginners

We’re a nation of bakers, just look at the viewing figures on The Great British Bake Off last month.

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Whisky Business Goes Down Well in Speyside Whisky Town

I’ve been told that it takes a brave man living and working in the heart of Scotland’s malt whisky country...

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Bringing Back the Bear: Hofmeister’s return to the UK

One of the questions people ask me after hearing that I’m part of the team responsible for bringing back Hofmeister,...

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Understanding Czech Lager

“That beer’s 10%! And less than two quid! We’re getting on the MEGALASH tonight, lads! Let’s get on the LEZ-AXE!”...

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Bastien Rabastens and Clément Scellier, Jimini's

Jimini’s Food – Bastien and Clement

Jimini’s was born with a simple but ambitious mission: to integrate insects into the diets of Europeans as well as educate...

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Clean eating should be a thing of the past

With 2017 around the corner I think we should all leave the term ‘clean eating’ in the past!

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Steph and Phill Palgrave-Elliott, Caps and Taps

Pumpkin Beer

Working in retail, everyone keeps reminding me that Christmas is just around the corner. But before the onslaught of tinsel...

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Collaboration Beers

There was a moment last Sunday morning when I had to answer the question: am I really that guy?

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Why is my IPA cloudy and why does it smell of tropical fruit?

IPA is the world’s greatest craft beer style, the one with the most storied history, the one most misunderstood and...

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How to create a sustainable and ethical menu

Sustainability has been one of the food industry’s hot topics for a while now and although creating a menu for...

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GM Crops: Making a bad situation worse (Part 1)

Living in England, it is sometimes hard to remember that attempts to breed new crops using genetic engineering, now called...

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The rise of gin but fall of juniper

There’s no doubt that the growth in popularity of gin has stormed up over the past year.

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Forest Road Brewery’s WORK, ‘London’s fastest-growing pale ale’

This is the story of Pete Brown and Forest Road Brewery. It begins as a one-man mission that arrives a...

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Craft Beer Guide: Central London

Soon after 6pm in Soho and it’s five deep at the bar, four bartenders are struggling to juggle the three beer taps...

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Britain’s Best Lagers

Where other beer geeks might be chasing their next IPA hop hit, I’m more likely to be looking for lager....

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Beer and Running: The Best Alcohol-Free Wheat Beers

I am a beer-loving runner.

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The Junction Tavern, Castleford: Home of beers from the wood

Before steel casks and glass bottles, all beer was matured in and served from wooden barrels.

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A passion for petiscos

If you’re heading to Portugal this summer, make sure you order a plate (or five) of petiscos; the traditional “tapas”...

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Pasteur Street Brewing: Craft Beer Vietnam Style

Fizzing through the centre of Saigon’s District 1, Pasteur Street cuts a few blocks from the harrowing War Remnants Museum,...

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Drink them while you can! Summer 2016’s fresh harvest of fruit beers

Are you tasting the pith? Because this summer British brewers are picking, peeling, zesting and juicing countless fruits to add...

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Westminster Kitchen Launches

I am very excited about the launch of my new restaurant the Westminster Kitchen and wanted to share the news...

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Tapas: small food that packs a big punch

World Tapas Day is celebrated this week (16th June). Travel beyond the bars of the Spanish mainland to the wilds...

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Craft Beer: Embrace the new, but cherish the old, too

When I left the U.K. to move to North Carolina in late 2010, one of the only breweries left within Newcastle's city...

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