/ 10 September 2025

The SLMan Food & Drink List

From a pizza oven everyone can use at home to some fun footie tops from a much-loved restaurant, these are the latest food and drink launches you should know about.

All products on this page have been selected by our editorial team, however we may make commission on some products.

THE FIZZ

Ottolenghi Pet Nat

Ottolenghi has launched three seasonal natural wines: a pinot noir and Dornfelder-based red, a riesling and pinot blanc white, and – for the first time – a gently fizzy pétillant naturel. All three have been created in collaboration with Daniel and Jonas of Brand Bros, a fifth-generation winemaker based in the small village of Bockenheim, Germany. The brothers use low-intervention methods and grape varietals grown on their family vineyards. Try the new wines at any Ottolenghi restaurant or order through its online shop.

Visit Ottolenghi.co.uk

THE GADGET

Ooni Volt 2 Electric Pizza Oven

Ooni’s new indoor oven introduces ‘Pizza Intelligence’, a world-first adaptive heating system providing speed, accuracy and baking consistency at the touch of a button. Thoughtfully redesigned for the modern kitchen with a frame 30% smaller than the Volt 12, the Volt 2 can handle 13-inch pizzas while being compact enough to fit comfortably on a kitchen counter. Hitting temperatures of up to 450°C, it can turn out Neapolitan-style pizza in as little as 90 seconds. It’s good for crispy New York-style slices and deep-pan pies too.

Visit UK.Ooni.com

THE COLLAB

Tamila X Meyba

Beer, curry, football – the holy trinity of British pub life. This is the inspiration behind one of the most unexpected shirt collaborations of the year. Meyba, the Barcelona football brand reborn as a design-led streetwear label, has teamed up with London’s cult South Indian curry house Tamila to create a football shirt. Blending South Indian heat with terrace culture, the shirt takes its colour palette from Tamila’s curry houses in King’s Cross and Clapham Junction. Finished with a retro-inspired collar, a Tamil number 5 and the Indian flag on the back, the limited-edition shirt is £50.

Visit TamilaShop.com

THE COOKBOOK

How I Cook By Ben Lippett

In his debut book, Substacker and content creator Ben Lippett distils his years of experience as a professional chef in restaurants all over the world to reveal the hows and whys behind everything we do when preparing food. Through more than 100 recipes, you’ll learn skills and techniques that can be applied to any recipe, enabling you to chop, fold, sauté and whisk your way to confidence and competence in the kitchen. He’ll teach you to master the art of temperature control while perfecting a French omelette, pull together pasta such as crab tagliolini and Sunday sauce, and learn how to butterfly fish like a pro via stuffed bass with fregola, ’nduja and Gordal olives. We always cook from his recipes on the Mob app, so we know this will become one of our go-to cookbooks.

Visit Amazon.co.uk

THE WHISKY

Laphroaig Rope Edition

Laphroaig has unveiled its Wall Collection ‘Rope Edition’ 39-year-old single malt. Following on from a ‘Peat Edition’ 36-year-old, it’s the latest bottle in a collector’s series that pairs Laphroaig’s most distinguished aged malts with hand-painted artwork by London illustrator Laura Carlin. Rope Edition is inspired by Islay’s rugged coastline and the tarred ropes that were once used to secure precious cargo. Each bottle is hand-numbered, individually signed, and painted with the same enamel found on the lettering of the Laphroaig warehouse. Matured in Oloroso sherry-seasoned European oak hogsheads and finished in Pedro Ximénez sherry-seasoned European oak butts, this expression marries bold peat smoke with maritime salinity and rich sherry sweetness.

Visit Laphroaig.com

THE RESTAURANT

Legado

Nieves Barragán’s second solo site was always going to be highly anticipated – her Michelin-starred Soho restaurant Sabor is among the city’s best. We’re pleased to report that Legado, over in Shoreditch, is every bit as good. Sitting down, diners are greeted with a choice of three-sip cocktails to enjoy as they browse the menu. And you’ll need it, the selection is enormous. The good news is that every single thing we tried (and we ordered a lot) was exceptional. Absolute must-orders include the coriander-heavy skate wing tortilla (one of the best dishes we’ve tried this year); almendritas (slow-cooked oxtail); Cantabrian anchovies with smoked cheese and brioche; and an incredible crab arroz rice, topped with a sculptural soft-shell crab. Make sure to leave space for the chocolate Basque cheesecake…

Visit LegadoRestaurants.com

THE CONDIMENT

Chubby Dumpling’s Hot Sauce

Father-daughter duo Chubby Dumpling dish out some of London's best-loved Hong Kong-style street-food. Now, they've bottled up one of their most popular sauces. A homemade condiment with a bold blend of sesame, chilli, garlic and spices, the sauce provides the moreish balance of sweet and tangy flavours, finished with an extra spicy kick. Perfect for dunking your dumplings in or adding a fiery drizzle to noodles and rice.

Visit Delli.com

THE LUNCH TIME-SAVER

Lamiri Harissa X Sea Sisters

Lamiri Harissa and Sea Sisters has teamed up to create a fiery sardine conservas collab – one that’s already become our go-to WFH lunch. The two family-run brands are rooted in traditional, high-quality food. Sea Sisters is the UK's first craft fish cannery since the 1940s, run by Charlotte and Angus and named after their two daughters. Lamiri Harissa is run by siblings Sam and Milly Lamiri, who’ve brought their grandmother’s generations-old recipe back to life to produce authentic Tunisian harissa. For the collab, whole Cornish sardines have been preserved and marinated in extra virgin olive oil and smoky Tunisian harissa. All you need to do is find the bread to squash them onto.

Visit Delli.com

@carmelaspizzeria

THE PIZZA JOINT

Carmela’s

It feels like there’s a new pizza place opening in London every week – and you won’t find us complaining. The newest is Carmela’s in Islington. Decorated a bold, red sauce-coloured hue on the outside, inside you can expect ‘East Coast USA’-inspired toppings. That could include Pep (tomato, aged mozzarella, basil, pepperoni and hot maple sauce), Vodka (house vodka sauce, mozzarella and chives) or Sausage (tomato, cheese blend, sausage, mushrooms and parsley). On the side, there are charcuterie platters, tomato tonnato and classic cocktails, plus a house tiramisu for pud.

Visit CarmelasPizzeria.co.uk

THE CHEF’S TABLE

Humo

Humo, which means ‘smoke’ in Spanish, is a Mayfair hotspot from the same group as Endo at the Rotunda. Head chef Robbie Jameson’s fire cooking won him a Michelin star last year, and now the restaurant has another trick up its sleeve – a chef’s table. Surrounded by gleaming chillers of aging tuna, the ten-seat experience is a ten-course masterpiece, drawing inspiration from Jameson’s Scottish roots, Endo Kazutosh’s Japanese style of cooking and the fire and fermentation methods the kitchen is known for. Menu highlights include deconstructed Scottish soup Cullen skink, a stunning dish of aged lobster with corn and rose, and an inventive take on a Magnum ice-cream, made with wasabi, girolles and sea buckthorn caramel.

Visit HumoLondon.com

All products on this page have been selected by our editorial team, however we may make commission on some products.

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