Restaurants

Levi Roots Caribbean Smokehouse

Flash-grilled: Levi Roots

By Joe Lutrario

Born in Jamaica, Levi Roots launched his eponymous hot sauce brand in 2007 following a memorable appearance on BBC2's Dragon's Den. In 2015 he launched Levi Roots Caribbean Smokehouse in Westfield Stratford City.

Bababoom Islington

Latest opening: Bababoom Islington

By Joe Lutrario

Kebab specialist Bababoom has chosen Islington's Upper Street for its second location following success in Battersea.

Restaurant Eats Out Brighton and Hove

Restaurant Eats Out: Brighton & Hove

By Joe Lutrario

Restaurant headed to sunny Brighton & Hove for its latest Eats Out food and drink tour and found the city's food scene in fine fettle. Here's where we went.

Pip Lacey Hicce X Wolf & Badger

Pip Lacey confirms Coal Drops Yards opening

By Joe Lutrario

Former Murano chef Pip Lacey has confirmed she will open her debut solo restaurant project within trendy clothes retailer Wolf & Badger’s new location in King’s Cross.

Gazelle Rob Roy Cameron

Opening of the month: Gazelle

By Joe Lutrario

Chef Rob Roy Cameron and cocktail maestro Tony Conigliaro are collaborating again with a grown-up restaurant and bar on Mayfair’s increasingly eclectic Albemarle Street.

Allan Pickett The Swan Collection

The Weekender Interview: Allan Pickett

By Joe Lutrario

Allan Pickett has worked with some of the very best in the business including the Galvin brothers and Marco Pierre White. He currently oversees the food at The Swan at Shakespeare's Globe as executive head chef.

Stephen Harris The Sportsman

Stephen Harris on being a self-taught chef

By Joe Lutrario

The Sportsman chef patron on learning how to cook from the books and restaurants of high profile chefs and how he ultimately went on to forge a style of his own.

ROVI Sami Tamimi

Sami Tamimi on ROVI, 'waste' ingredients and Ottolenghi

By Joe Lutrario

Chef restaurateurs Sami Tamimi and Yotam Ottolenghi opened their first restaurant in six years late last month. Located in Fitzrovia, ROVI serves a vegetable-centric menu that explores fermentation and cooking over fire.