The curious history of the bagel in East London
Food historian Gillian Riley recounts the curious history of the ‘roll with a hole’ and visits some of East London’s popular bagel bakeries (all in the name of research)
food and drink
Efendi review – 'Like you’re sitting down to dinner at a friend’s house'
Efendi describes itself as a neighbourhood kitchen, with a menu of everyday Turkish staples
Efendi review – ‘Like you’re sitting down to dinner at a friend’s house’
Efendi describes itself as a neighbourhood kitchen, with a menu of everyday Turkish staples
Bones review: 'Remarkably understated and un-gimmicky for Shoreditch'
Shoreditch eatery Bones has a mantra of stripped back quality grub
Bones review: ‘Remarkably understated and un-gimmicky for Shoreditch’
Shoreditch eatery Bones has a mantra of stripped back quality grub
Hackney curry house Spice and Grill reopens after refurb
Menu stays the same at Clapton institution popular with politicos
Dishoom – review
Dishoom models itself on the traditional Bombay cafes, and is named after the Bollywood sound effect for landing a punch
Merchants Tavern – review
Cocktails and fine dining ensure Merchants Tavern delivers the goods
Polish grub puts Eastern European nation in pole position in food stakes
But why are there so few London eateries specialising in the Eastern European cuisine?
Better bread: the Haggerston bakery that nourishes mind and body
Better Health Bakery provides placements for people with mental health problems while promoting locally produced food
Gallic eatery Bouchon Fourchette scoops Waitrose award
Restaurant named as best value eatery
Palestinian eatery Tatreez opens in Stoke Newington
Levantine and vegetarian food on the menu at venue that also hosts live music
Time is nigh for high Gothic feasting, says food historian Gillian Riley
In second of two-part series, writer reminisces about her culinary life
Lady Dinah’s Cat Emporium promises purrfect brew
All hail the cafe where our feline friends take centre stage
Don’t waste… Rejuce! How Tom Fletcher produces affordable juices while reducing waste
Wick-based business sources unwanted produce from New Spitalfields Market
Food historian Gillian Riley shows how to dine like a 15th century gastronome
Author of Oxford Companion to Italian Food reveals her recipe for chicken with verjuice