Food & Drinkhttp://www.brummellmagazine.net/food-drink/2012-05-15T15:11:27ZSquarespacehttp://www.brummellmagazine.net/food-drink/2012/5/23/brummell-blog-heston-blumenthal.htmlBrummell Magazine2012-05-23T18:35:00Z2012-05-23T18:35:00Z

The modernist chef’s latest restaurant, Dinner, recently came ninth in The World’s 50 Best Restaurant awards – this year’s highest new entry. He talks about centrifuges, pizza and Willy Wonka...

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http://www.brummellmagazine.net/food-drink/2012/5/23/matrix-of-the-malt.htmlBrummell Magazine2012-05-23T17:52:00Z2012-05-23T17:52:00Z

Jim Beveridge, master blender for Johnnie Walker, walks us through the art of the blended whisky, and reveals the richness of flavour he created for the Diamond Jubilee commemorative blend…

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http://www.brummellmagazine.net/food-drink/2012/4/25/brummell-blog-raymond-blanc.htmlBrummell Magazine2012-04-25T12:13:00Z2012-04-25T12:13:00Z

Raymond Blanc, OBE, is the two-Michelin star chef-patron of Le Manoir aux Quat’Saisons, and the man behind the Brasserie Blanc chain of restaurants, eight more of which will open over 2012. His first restaurant opened 35 years ago this year…

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http://www.brummellmagazine.net/food-drink/2012/4/25/a-cut-above-dabbous.htmlBrummell Magazine2012-04-25T12:00:00Z2012-04-25T12:00:00Z

Dabbous is the acclaimed new Fitzrovia restaurant from young British talent Ollie Dabbous. He talks to Brummell about the challenge of opening your first restaurant aged just 28…

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http://www.brummellmagazine.net/food-drink/2012/4/25/brut-force.htmlBrummell Magazine2012-04-25T11:55:00Z2012-04-25T11:55:00Z

This is a must for anyone who strays into the West End’s little black book. A champagne bar that really knows its fizz, Flûte London opened in the capital at the beginning of the year. This is the fourth Flûte in the world and follows the champagne bar’s success in New York and Paris. Located just north of Oxford Circus, Flûte is a unique and very welcome addition to an area of London not known for its great bars.

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http://www.brummellmagazine.net/food-drink/2012/3/21/haute-stuff.htmlBrummell Magazine2012-03-21T17:17:00Z2012-03-21T17:17:00Z

Ben Spalding is the creative force behind Roganic, the two-year pop-up restaurant of L'Enclume chef, Simon Rogan. At just 24 he is already a culinary virtuoso whose masterful cooking has won him much acclaim from critics and fellow chefs, not to mention 47th place in The Times’ list of 100 People to Watch in 2012...

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http://www.brummellmagazine.net/food-drink/2012/2/22/brummell-blog-michael-caines.htmlBrummell Magazine2012-02-22T17:56:00Z2012-02-22T17:56:00Z

Chef Michael Caines MBE is best known for his work as head chef of two Michelin-starred Gidleigh Park Hotel in Dartmoor. Here he talks about his passion for F1 and cooking for the AT&T Williams team…

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http://www.brummellmagazine.net/food-drink/2012/2/22/greece-lightning.htmlBrummell Magazine2012-02-22T10:57:00Z2012-02-22T10:57:00Z

Athinagoras Kostakos is a leading light of Greek cuisine and, at just 27, the youngest executive chef in Greece. Until now you would have had to travel to luxury boutique hotel Bill & Coo on Mykonos to sample his culinary talents but for one week at the beginning of March he will be at The Capital Hotel in Knightsbridge to create a pop-up restaurant that no London foodie should miss.

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http://www.brummellmagazine.net/food-drink/2012/2/22/nonpareil-parrilla.htmlBrummell Magazine2012-02-22T09:00:00Z2012-02-22T09:00:00Z

A bodegón, or Argentinian tavern, may be a long way from home in De Beauvoir, on the edge of Islington, but De La Panza is true to its South American roots.

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http://www.brummellmagazine.net/food-drink/2012/2/21/rioja-of-ages.htmlBrummell Magazine2012-02-21T11:40:02Z2012-02-21T11:40:02Z

When Spain’s winemakers turned up the dial on fruit and tannin and alcohol, one bodega rejected the trend. After two decades in the wilderness, it is now the toast of connoisseurs 

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