The SLMan Food & Drink List
THE FEAST: Acme Fire Cult Sunday Roast
Live fire restaurant Acme Fire Cult has launched a Sunday roast, cooked on the restaurant’s outdoor charcoal grill and designed to be shared feasting style. Available from 12pm to 3:30pm every Sunday at the Dalston restaurant, the menu offers a selection of innovative vegetable-led small plates to start, including char siu beetroots with fennel pollen and mojo verde; and coal-roasted leeks with pistachio romesco. To follow, guests can enjoy a grilled and smoked meats platter inspired by Dalston’s vibrant Turkish and ocakbasi restaurants, and featuring vadouvan chicken thigh, Tamworth pork belly, Highland beef rump and smoked cotechino sausage – all served with ‘meat bread’ and pickles. Alongside the food, Acme Fire Cult’s sibling venue 40FT Brewery has 10 taps pouring fresh, contemporary beers produced on site, including Dalston Sunrise, a hazy pale ale.
Visit AcmeFireCult.com
THE KNIFE: Allday Goods
Allday Goods transforms rubbish into kitchen knives. And now, for the first time, the knives are available to purchase for home cooking. Founded by ex-chef Hugo Worsley, Allday has partnered with one of the last remaining knife makers in Sheffield to support local craftsmanship and manufacturing. The 'Off The Shelf' launch range features a paring, santoku and bread knife, or customers can pick their plastic – from Coca Cola bottle tops to Hellmann’s mayo tubs – and Allday will shred it and turn it into a one-off knife handle. A paring knife starts at £85.
Visit AlldayGoods.co.uk
THE COOKBOOK: Cooking by Jeremy Lee
Quo Vadis head chef Jeremy Lee’s new book offers advice from a lifetime of cooking with some of the UK’s greatest chefs – as well as lessons from his cookery teacher mother’s brilliant home cooking. All about good food honed from good ingredients – whether that be some great potatoes, asparagus or berries – the book is a masterclass in simple things done well. There are sections on the usefulness and frugality of breadcrumbs; classics like chicken with asparagus, potatoes and wild garlic aioli; and essentials like anchovy dressing – all written in Jeremy’s distinctive style.
Visit Waterstones.com
THE SHOP: Drinks Distilled
New spirits, barware and drinkware website Drinks Distilled aims to take the stuffiness out of understanding alcoholic and no/low spirits. Each bottle has been picked by a selection of booze experts, and is accompanied by their easy-to-understand tasting notes and recipes. Drinks Distilled also offers a trend-driven range of new and vintage barware and drinkware to help customers perfect their cocktail-making skills and build a smart home bar set-up. Alongside offering a tightly curated range of spirits, the site features tools including ‘How to Pick’ guides to help match customers with their ideal spirits, plus a gift box builder to create personalised presents.
Visit DrinksDistilled.co.uk
THE MAGAZINE: Sausage Press
Sausage Press is a new mag that can be found in several independent stores around London, including Clerkenwell's MagCulture and Broadway Market's Artwords bookshop. Its first issue is a guide to the best full English breakfasts in the capital. From decades-old greasy spoons to hungover brunch spots, all the best fry-ups are inside. An ideal stocking filler, there are also large-scale prints of all the photographs in the guide, taken by James Moyle, and t-shirts available to buy on Sausage Press’s website.
Visit SausagePress.uk
THE AUTUMNAL SERVE: Project #173 Pumpkin Spiced Rum
Project #173 has made a pumpkin-spiced rum for the season ahead. With a good-quality rum at its centre, this expression features a warming medley of spices that put an autumnal twist on classic rum cocktails. Expect a palate of cola cubes, zesty orange and brown sugar, and a finish of clove, cinnamon and treacle – which we imagine would work excellently in a hot buttered rum.
Visit MasterOfMalt.co.uk
THE WINE LAUNCH: Niepoort x Nuno Mendes
Super chef Nuno Mendes has collaborated with renowned Portuguese winemakers Dirk and Daniel Niepoort to create a collection of wines and ports. Together, the trio have come up with three wines and two ports which are free of pretension. From the vineyards of Douro, Dão and Bairrada to the cellars of Vila Nova de Gaia, these playful wines celebrate Niepoort’s style – terroir led, biodynamically grown, and using field blends of native Portuguese grapes.
Visit Lisboeta.Store
THE ROAST: Mondo Sando
With two permanent residencies at well-loved southeast London boozers – The White Horse in Peckham and Camberwell’s Grove House Tavern – Mondo Sando is now putting away the subs on Sundays to serve roast dinners. Expect twists on the classics: rare roast beef, North African rolled lamb shoulder and deep-fried pork belly porchetta all served with pecorino-spiked stuffing balls, stilton cauliflower cheese and chargrilled greens with chilli and garlic pangrattato. The pubs also offer sharing specials such as whole roast chicken with bread sauce, or lamb shoulder with harissa yoghurt for two.
Follow @Mondo.Sandwiches
THE SPIRIT: Lucky Sod
Following the success of its debut Scorch scotch bottle – made with red chilli and blood orange – Urchin Spirits has dropped a new liqueur called Lucky Sod. A blend of dark Irish whiskey, smooth vanilla and silky toffee caramel flavours, the whiskey is designed to be poured neat, over ice or mixed into cocktails – its Mixed Fortune serve combines 1 part whiskey with four parts cola.
Visit TheWhiskyExchange.com
THE DISH: Sichuan Fry
John and Yee Li’s Dumpling Shack has returned to Hackney – with the pair’s signature dishes of shengjianbao, wontons and dan dan noodles. But the main event is Sichuan Fry, where the team serve hot fried chicken sandwiches filled with crispy chicken coated in numbing and spicy sauces and oils. Among the three signature sandwiches, we can’t wait to try the Sichuan Classic, where the chicken is coated in a sauce made from doubanjiang and topped with smacked cucumber marinade.
Follow @SichuanFry
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