Food
Food
Fearless food - how dishes are changing in bars
Once the domain of salty nibbles, bars have become a melting pot of small-plate creativity as owners recognise the opportunity of an edible offering. By Ellen Manning
—24 January, 2024
Food
The bar with a Michelin star
The Clove Club’s Rob Simpson works alongside some of the best chefs in the world. He reveals the workings of a bartender at a fine-dining restaurant bar.
—24 August, 2019
Food
Uniting the worlds of food and drink
That chefs deal with solids and bartenders deal with liquids – and somehow one trumps the other – is an outmoded way of thinking. Pull down the barriers, says Ryan Chetiyawardana.
—24 February, 2021
Food
How to make Black Rock's Scotch Egg
Black Rock's Scotch Egg is one of the best about. Here's how to make it at your bar.
—08 August, 2020
Food
How to make Callooh Callay's Sausage Roll
Callooh Callay's Sausage Roll is more than a bar snack - it has become a major attraction. Owner Richard Wynne lets us in on his bar's (and mum's) recipe.
—08 August, 2019
Food
Big dishes from small spaces
Kitchens tend not to be a major focus of most cocktail bars, but while some literally put food on the back burner, others are blazing a trail in innovative dishes from some spectacularly unlikely cooking areas. Hamish Smith takes a bite of the best
—26 September, 2016