Bar Watch | Gin and Bitters at The Rib Room
The reopened Rib Room at the Jumeirah Carlton Tower offers a superbly-stocked bar. The cocktails are great and the wine cellar is extensive – and the ultra-keen sommelier will be keen to talk you through the wine list (on an iPad, of course) – but the heart and soul of the drinks menu is the Gin & Bitters experience. [Read more...]
February 2nd, 2012
Man Food by Mark Hix | Risotto Nero
I love making risotto. There’s a real sense of achievement when you begin with relatively few ingredients and end up with a delicious rice dish. Risotto is all about the stuff you put into it, and it’s not the sort of dish you can just bung together and hope for the best. Firstly, you need the correct rice. With its high starch content and firm texture, Carnaroli rice (my choice) keeps its shape better than the likes of Vialone Nano or Arborio. [Read more...]
January 20th, 2012
Esquire Eats | Cook and Waiter
Entertaining friends or family in your own home is an appealing concept at first – the idea of oneself as the magnanimous host, holding forth at the head of a table overflowing with meat and drink like something out of a Dickensian Fortnum and Mason catalogue advert. The reality is often quite different. Hosting a meal is inevitably a stressful, labour-intensive process that can claim one’s time, kitchen utensils and long-term friendships. It needn’t be this way, however – there is another option. [Read more...]
January 19th, 2012
Man Food by Mark Hix | Peasant Risotto
I love making risotto. There’s a real sense of achievement when you begin with relatively few ingredients and end up with a delicious rice dish. Risotto is all about the stuff you put into it, and it’s not the sort of dish you can just bung together and hope for the best. Firstly, you need the correct rice. With its high starch content and firm texture, Carnaroli rice (my choice) keeps its shape better than the likes of Vialone Nano or Arborio. [Read more...]
January 15th, 2012
Restaurant of the week | The Cube, Milan
Perched on top of one of the highest building’s in Milan’s Piazza Del Duomo, The Cube is a pop-up restaurant with a difference. [Read more...]
January 5th, 2012
Restaurant of the week | 34
London’s latest high-end steakhouse, 34, on Grosvenor Square, serves up slabs of Scottish dry-aged wagyu and US prime beef in the plush-yet-intimate surroundings you’d expect of a Caprice Holdings establishment. We tracked down head chef Paul Brown and asked him to show us how to cook up the ultimate steak. Happily, he obliged. [Read more...]
December 23rd, 2011
The Drinks Cabinet | Gin O’clock
It is fair to say that there are few better things in life than a really good gin. The crisp, refreshing bite of a cold G&T can solve innumerable problems (it should also be noted that drinking upwards of three can create countless more, but then that’s part of the fun).
December 21st, 2011
Life skills | How to make a hot toddy
A well-made, high-strength hot toddy is a thing of majesty. Not only will this winter warmer ward off colds and nourish the soul, it will also make those few days spent in the office between Christmas and New Year whizz by.
December 20th, 2011
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