With an indulgent tasting menu, champagne, live entertainment and breathtaking views of the capital’s annual fireworks display, award-wining rooftop restaurant and bar, Bōkan in Canary Wharf, is the place to ring in 2025. With floor-to-ceiling windows and unobstructed views of London’s glittering skyline, sit back and enjoy a decadent five or six-course seasonal menu created by Executive Chef Robert Manea, alongside a complimentary glass of champagne. With two dinner sittings available, sample beautifully presented and elevated dishes, such as chestnut soup with smoked Alsace bacon; salmon tartare topped with Baerii caviar; langoustine ravioli with foie gras sauce and winter truffle;…
Author: Sam Allcock
Sam Allcock
Sam Allcock is a seasoned journalist and editor with a deep passion for the culinary arts. With over two decades of experience in the world of food writing, Sam has become a distinguished voice in the industry, renowned for his insightful reviews, engaging storytelling, and unwavering commitment to highlighting the finest in gastronomy. As the Editor-in-Chief of Feast Magazine, he leads a dynamic team dedicated to exploring the diverse and ever-evolving culinary landscape.Sam's journey into food journalism began with a childhood fascination for cooking, inspired by his grandmother's kitchen where he first learned the magic of blending flavors and crafting delicious meals. This early love for food led him to pursue a degree in Journalism from the University of Leeds, where he honed his skills in writing and developed a keen eye for detail.Throughout his career, Sam has traveled extensively, tasting and documenting cuisines from around the world. His articles are known for their rich, vivid descriptions and his ability to convey the cultural contexts of the dishes he explores. Whether it's a hidden gem in a bustling city or a traditional dish in a remote village, Sam's work brings the reader right to the heart of the culinary experience.Under Sam's leadership, Feast Magazine has flourished, earning accolades for its in-depth features, exclusive interviews with top chefs, and comprehensive guides to the best dining spots. His editorial vision emphasizes sustainability, innovation, and authenticity in the culinary world, ensuring that the magazine not only entertains but also educates and inspires its readers.Beyond his professional achievements, Sam is an advocate for food education and sustainable practices. He frequently participates in panels, workshops, and community events, sharing his expertise and fostering a greater appreciation for the art of cooking and the importance of ethical food consumption.In his free time, Sam enjoys experimenting with new recipes, exploring local farmers' markets, and hosting dinner parties for friends and family. His personal blog, where he shares his culinary adventures and recipes, has a loyal following, further cementing his status as a trusted authority in the world of food.Sam Allcock's dedication to his craft and his genuine love for all things culinary make him a pivotal figure in food journalism, continuously inspiring and delighting food enthusiasts around the globe.
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Mia Trevorrow, the newly crowned ISKA British Champion with an impressive record of 10 wins and 5 losses, is thrilled to announce the launch of HER Fight Academy. An innovative online platform designed to empower aspiring fighters and enthusiasts in the world of combat sports. This exciting new venture goes live today! Travelling from her hometown in Cornwall, to the North West, via a stint in Thailand to learn her craft, Mia now trains under the esteemed 4 Corners Gym in Liverpool. After lacing up her first pair of gloves and starting her journey in to combat sports just four years…
The international guide 50 Top Pizza is launching its first World Pizza Summit in London in partnership with Cibus and TUTTOFOOD. The international congress with experts, orators, pizza makers, managers, and other sector professionals will discuss current topics and trends that have been moving through the sector in recent years. It has been an exciting and complex period of growth that has seen pizza become the most important global gastronomic phenomenon. The event will be held on Tuesday, 26th November and Wednesday, 27th November at Olympia Events, within the European Pizza Show, a new format created by Cibus and TUTTOFOOD. Its objective is to become an international meeting place for the European pizza and restaurant sector,…
Nearly half of Brits (41%) have argued with family and friends about what belongs on a traditional Sunday roast dinner Gravy (29%) and mashed potatoes (24%) are top points of contention for these dining debates – and one in 10 (10%) shockingly believe that eggs should be part of a Sunday roast With the average roast taking 2–4 hours to cook, three quarters of Brits are more conscious of the cost of cooking a roast now compared to five years ago To help, EDF is offering up to 16 hours of free electricity on Sundays for customers who take part…
Chiva-Som Hua Hin unveils new wellness culinary offerings For nearly 30 years, Chiva-Som Hua Hin has been a trailblazer in holistic health and wellness, and now it sets the stage for its most exciting culinary evolution yet, while staying true to its roots as the pioneer of its unique brand of ‘wellness cuisine’. Guided by the philosophy that health and enjoyment can go hand in hand, this new chapter reaffirms that staying healthy doesn’t mean sacrificing the joy of eating. Available for guests to savour during their stay, the resort has introduced a new menu and elevated culinary experiences across its dining…
Be Inclusive Hospitality (BIH), announced the winners for its 3rd BIH Spotlight Awards during an exciting awards ceremony at M Threadneedle Street, London last night. Founded by Lorraine Copes in 2020, BIH is a not-for-profit organisation recognising exceptional talent of Black, Asian and ethnic minorities working within hospitality, food and drink, across the UK. The evening celebrated winners across a wide variety of categories, including Mandy Yin (Sambal Shiok) for Chef of the Year, Chef Dom Taylor for Brand of the Year and Eko Brewery and Tap Room for Bar or Pub of the Year. Additional awards presented were Drinks…
Vietnamese street food restaurant, Pho, is set to open its second location in Edinburgh’s city centre, bringing its menu of healthy, delicious Vietnamese dishes to Lothian Road at the end of the month. The restaurant is set to open on Friday 25 October, where it will be hosting “Free Pho Day”, offering Pho’s signature aromatic and nutritious rice noodle soups to all customers free of charge from midday until stocks run out. The upcoming restaurant will be Pho’s third site in Scotland, following the success of the first Scottish venue at Edinburgh’s St. James Quarter, and the central Glasgow location…
Arkestra, a Michelin-starred restaurant and listening bar in Istanbul, Turkey, led by husband-and-wife duo Chef-Patron Cenk Debensason and Debora Ipekel, will launch their Guest Chef series, starting with Michelin-starred Chef, Greg Marchand, this November. This follows an already busy Autumn, with the re-opening of intimate in-house bistro and bar Ritmo, a new menu in the main restaurant, and a lineup of guest DJs spinning records in the top-floor Listening Room. ARKESTRA’S GUEST CHEF SERIES On 13th and 14th November, Arkestra will kick off its Guest Chef series by hosting Gregory Marchand, the celebrated chef behind Michelin-starred Frenchie “Rue Du Nil”…
Rare & Pasture is launching The Curing Barn as a new range of British charcuterie across 230 selected Tesco stores from 21st October 2024. The new brand is designed to attract both first-time buyers of British charcuterie and connoisseurs alike, and to complement the existing Rare & Pasture and Tempus product ranges following the merger of the two charcuterie companies earlier this year. The Curing Barn products are supplied to Tesco in collaboration with Beretta, Tesco’s long-standing supplier of Italian charcuterie, who will be providing store-to-store fulfillment. At launch, the range consists of two products: a British Charcuterie Board (60g, RRP £4.50)…
The warning has been issued to anyone who drives a car with alloy wheels. In the vast majority of cases, alloys are secured to the wheel hub with ‘locking wheel nuts’ – ie, lug nuts designed to prevent theft and which can only be removed by using a special ‘key’. And Graham Conway, Managing Director at UK lease firm Select Car Leasing, says that if you can’t locate your locking wheel nut ‘key’ in the event of a flat tyre you’re in for an extremely frustrating ride. He explains: “Your locking wheel nut key is an absolutely vital piece of kit which…