Heather’s Food & Drink Hot List
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THE GLASSWARE: Nude
On the hunt for some occasion-ready glassware? Nude’s new collection of eye-catching designs ranges from essential mixing tools and stemware to versatile tumblers and highballs. My favourites include the Hepburn mixing glass – perfect for whipping up a batch of negronis – and the six-piece Savage range, designed by world-renowned bartender Remy Savage and used in top-class bars and restaurants around the world.
Visit NudeGlass.com
THE CHRISTMAS EXTRAS: The Proof
I’m not usually one for going big on Christmas, but after last year’s no-show, I’m throwing a small festive gathering/belated flat warming party. For the final flourish, I’ve called in Hackney pudding pros The Proof, who deliver show-stopping sweet treats. This year, they’ve pulled together a Christmas box filled with ‘pruffles’ (a profiterole-meets-chocolate-truffle in the shape of a Christmas pudding); award-winning orange crumble mince pies; a panettone bread-and-butter pudding; and an eye-catching yule log.
Visit The-Proof.com
THE CONDIMENT: White Mausu Black Bean Chilli Ketchup
Earlier this year, I came across Dublin-based Asian condiment brand White Mausu, which makes more-ish peanut rayu – a Japanese chilli oil. Now the team has announced the launch of its Black Bean Chili Ketchup. Salty and spicy, the combination of tomatoes, smoky fermented black beans, shiitake mushrooms and seaweed provides a rich, earthy depth to everything from a classic bacon sandwich to homemade fish and chips.
Visit WhitetMausu.com
THE RESTAURANT: Due South
Due South first opened under the arches on Brighton beach in 2004, with the same team as famed fish restaurant Riddle & Finns. It reopened recently and has already become an excellent addition to the city’s dining scene. Led by head chef Mark Wadsworth, the restaurant focuses on wild food cooked over fire. From nose-to-tail to root-to-stalk, Mark uses every part of his ingredients, which are sourced from independent Sussex farms and fisherman. Menu hits include lobster crumpets with caviar salt (you read that right); wood-fired sourdough with lardo and garlic butter; oysters with gherkin granita, crème fraiche, cucumber and dill; Brighton scallops with chive oil and buttermilk; and – best of all – wood-fired cheesecake. A must-book for anyone considering a seaside city break.
Visit DueSouthRestaurant.co.uk
@SteeleHeatherrr
THE RESTAURANT AT-HOME SPIN-OFF: Dishoom
Modern Indian restaurant group Dishoom cheered up many a lockdown weekend with its bacon naan delivery kits. Now it has transformed a selection of its customer favourites into at-home versions. Its Masala Dabba spice tin is a quick-start spice collection for mastering curries. Those who love a proper brew in the morning will be pleased to hear about its House Chai, which is beautifully presented in a reusable tin. Best of all, the restaurant’s tamarind and date chutney, apple chundo (made to co-founder Shamil’s mum’s recipe) and well-loved tomato-chilli jam are also available to buy in jars – ideal for upgrading everything from homemade biriyanis to cheese on toast.
Visit Dishoom.com
THE SPIRIT: Height of Arrows
Edinburgh's Holyrood Distillery has launched its Height Of Arrows gin. Drawing on the idea that whisky’s many flavours rely on just a handful of ingredients, it has stripped out most of the botanicals you would normally associate with gin. Instead, juniper alone is the star of the show. It combines beautifully with a Fortnum & Mason pickled onion to create an excellent Gibson martini.
Visit HolyroodDistillery.co.uk
THE COOKBOOK: An A-Z of Pasta by Rachel Roddy
Rome-based Rachel Roddy is a Guardian recipe columnist and award-winning food writer who counts Nigella Lawson, Nigel Slater and Angela Hartnett among her fans. I can’t stop cooking from her latest cookbook, An A-Z of Pasta, where she’s condensed everything she’s learned about Italy's favourite carb into a practical, easy-to-use collection of more than 120 essential recipes. My pick so far is her lumache with tuna, egg and capers, a gorgeous dish enriched with egg yolks to create a shiny sauce that clings to the pasta shells.
Visit Waterstones.com
THE HANGOVER CURE: D.R. Henderson
Fans of iconic restaurant St John might already be familiar with ‘D.R. Henderson’, Fergus Henderson’s cocktail recipe that aims to set you right after a night’s excesses. Working with spirit Fernet Branca, the team has created a pre-bottled cocktail for revellers to sip at home the morning after a big night out (although probably best not to if you’re WFH). Dark green in colour and made with Fernet Branca and crème de menthe, it’s bitter but fresh – ideal during party season. We also love Fergus’ take on a negroni (the excellently named ‘Fergroni’), which is also available to buy online.
Visit StJohnRestaurant.co.uk
THE BREAKFAST ESSENTIAL: Nut Blend
Nut Blend was created by Gabriella Block, who’s on a mission to create indulgent peanut butters without relying on sugar, sweeteners, palm oil or added salt. Its currently available in four great flavours. Cacao, Cashew & Almond is made with Peruvian cacao, naturally sweet coconut and roasted almonds, while the Coconut, Macadamia & Almond butter is velvety smooth with tropical coconut, buttery macadamias, roasted almonds and a sprinkling of sunflower seeds. The Cinnamon, Hazelnut & Almond butter is a perfect addition to a morning smoothie.
Visit NutBlend.com
For more food, drink and restaurant ideas, follow Heather at @SteeleHeatherrr
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