Eat

Tails of Herring Do

It looks like herring is making a comeback, says Becca Roberts.

Eat

Tails of Herring Do

It looks like herring is making a comeback, says Becca Roberts.

Grow

Greening the city: how a decade of growing changed London

This year, Capital Growth celebrates its 10th birthday and during this decade, London’s landscape has literally changed. With more people and organisations still joining the grow-your-own tribe Sarah Williams picks highlights of the campaign’s achievements and looks ahead to what’s next.

Grow

Greening the city: how a decade of growing changed London

This year, Capital Growth celebrates its 10th birthday and during this decade, London’s landscape has literally changed. With more people and organisations still joining the grow-your-own tribe Sarah Williams picks highlights of the campaign’s achievements and looks ahead to what’s next.

Cook

Up in your grill

The British barbecue can be one dimensional to say the least. At worst it’s a suspect sausage fest or tinfoil insta-grill of blackened, but still raw, caged chicken. It doesn’t have to be that way, says our resident chef, Tom Hunt.

Cook

Up in your grill

The British barbecue can be one dimensional to say the least. At worst it’s a suspect sausage fest or tinfoil insta-grill of blackened, but still raw, caged chicken. It doesn’t have to be that way, says our resident chef, Tom Hunt.

Eat

Good Food Review: The Clerkenwell Kitchen

Sally Brearley stopped for lunch at a long-time London Food Link friend (and ‘Eel stockist), a stone’s throw from Farringdon Station.

Eat

Good Food Review: The Clerkenwell Kitchen

Sally Brearley stopped for lunch at a long-time London Food Link friend (and ‘Eel stockist), a stone’s throw from Farringdon Station.

Learn

The Urban Farmer

Kester Muller quizzes Joris Gunawardena, the director of Sutton Community Farm, London’s most productive community food-growing space.

Learn

The Urban Farmer

Kester Muller quizzes Joris Gunawardena, the director of Sutton Community Farm, London’s most productive community food-growing space.

Learn

Far east London

Japanese food is an ever-more common feature of the capital’s menu. We asked London-based chef, food writer and teacher Yuki Gomi what this means for the conscious eater.

Learn

Far east London

Japanese food is an ever-more common feature of the capital’s menu. We asked London-based chef, food writer and teacher Yuki Gomi what this means for the conscious eater.

Learn

Softly does it

Many of us like a drink from time to time but what about when we are off the sauce or people who don’t drink at all? Holly Holder looks beyond booze at the alcohol-free nightlife options for grown-ups.

Learn

Softly does it

Many of us like a drink from time to time but what about when we are off the sauce or people who don’t drink at all? Holly Holder looks beyond booze at the alcohol-free nightlife options for grown-ups.

Shop

This little piggy went to Mercato

Nestled between a garage and The Elephant and Castle gyratory is an unlikely location for a food market. But, as Andrea Rasca, the founder and self-titled Chief Executive Dreamer of Mercato Metropolitano, tells Fran Bernhardt, that’s half the point.

Shop

This little piggy went to Mercato

Nestled between a garage and The Elephant and Castle gyratory is an unlikely location for a food market. But, as Andrea Rasca, the founder and self-titled Chief Executive Dreamer of Mercato Metropolitano, tells Fran Bernhardt, that’s half the point.

Eat

The Eel goes to...Brighton and Hove

We Londoners don’t spend our whole lives in the capital, so as a change to our regular ‘Eel Loves… feature, we sent intrepid traveller Clare Gilbert to brave the trains to explore the good food scene of Bohemian Brighton.

Eat

The Eel goes to...Brighton and Hove

We Londoners don’t spend our whole lives in the capital, so as a change to our regular ‘Eel Loves… feature, we sent intrepid traveller Clare Gilbert to brave the trains to explore the good food scene of Bohemian Brighton.

Learn

Roots to work: the natural chef

Natural chef, Ceri Jones speaks to the Eel about her work, food heroes and love of straciatella ice cream.

Learn

Roots to work: the natural chef

Natural chef, Ceri Jones speaks to the Eel about her work, food heroes and love of straciatella ice cream.