Suze Olbrich

When Atsushi Tanaka, Hideki Nishi, and Ryuji Teshima flew in from their respective Parisian eateries to cook at London’s The Clove Club, it led to an evening of globally inspired food. And meringue cigars.

On a quiet street corner in Shoreditch, chef Selin Kiazim’s restaurant is ridding Turkish food of its greasy kebab shop reputation, one octopus pide at a time.

“We try new stuff but we don't give a shit about what people say about us. We just want to learn more,” says Mexico City chef Jorge Vallejo, as he works on a taco and langoustine studded menu with The Clove Club’s Isaac McHale.

At a recent dinner of cod's roe and syllabub, London chef Jeremy Lee paid tribute to Elizabeth David, the iconic food writer who introduced post-war Britain to Mediterranean cuisine and ingredients beyond tinned meat.

Founded in 2013 by friends Daniel Keeling and Mark Andrew as a wine and entertainment magazine, London’s Noble Rot is about taking the elitism out of wine—an idea that led the pair to open their first bar.

“The advantage of cooking the turbot whole in a basket is that the skin keeps all the juices inside,” explains Damian Surowiec, chef at Lurra, a London restaurant recreating traditional Basque cuisine.

The small plates found on every self-respecting London menu stem from the guy now creating European-inspired dishes in this sandwich-shop-turned-restaurant.

As London’s homeless population grows, the question of how—and what—to feed rough sleepers becomes increasingly important.

"I feel like in the indie world sometimes ambition is looked down on as if they don’t want you to try.... They just want your genius to be seeping from your pores."

The world needs Elliphant - come and listen to her new song with MØ.

Katie Crutchfield had a chin wag with us before enrapturing the Shacklewell Arms.

We caught up with them to talk about social media, giant dicks and finally finishing their next album.