Food & Drink
Turning over a new loaf at e5 Bakehouse
The Citizen visits e5 Bakehouse to find freshly baked bread in London Fields
Read MoreDown at the FARM:Shop
The Hackney Citizen finds chickens, coffee and camaraderie on Dalston Lane
Read MoreHubbub and My Salivation: delivering the goods
The Hackney Citizen meets the businesses bringing local food supplies to your door
Read MoreNetil360 winter rooftop bar opens
Fur coats and the smell of mulled cider are luring visitors to a new rooftop bar in London Fields
Read MoreDeli Downstairs adds spice to Victoria Park
A restored Edwardian grocery offers an appetising array of fresh and organic produce. The Citizen talks to proprietor Theo Fraser Steele about its recent culinary accolade and recipe for success
Read MoreReview: Pacific Social Club
The Citizen takes a trip to the Pacific Social Club in post-riot Clarence Road
Read MoreOzzy hops for hipsters’ tipple: London Fields Brewery opens
A new Hackney brewery is taking the artisanal approach to booze – with a bit of help from down under
Read MoreHackney-grown salad praised in national food awards
Growing Communities’ organic produce is ‘highly commended’ by the Soil Association
Read MoreHappy Kitchen: Hackney foodie heaven
A new eatery in London Fields leads the way in health-giving, sustainable, ethical food
Read MoreHitting the bottle: Hackney’s new refill scheme for wine lovers
Do you like your vino red, white or green? Borough Wines’s bring-your-own-bottle service cuts cost and carbon drastically
Read MoreClapton caterer Vegan Peasant brings glamour and style to veggie cuisine
A unique meat- and dairy-free catering service is converting some of Hackney’s most bloodthirsty carnivores to the subtle and exotic delights of vegan high dining
Read MoreBeer’s back: Stoke Newington spearheads drinking revolution
The Citizen hears why a tipple that was once only fit for your dad is now considered the height of cool
Read MoreHow to cook perfect hot cross buns
Which modern additions to hot cross buns do you approve of and what do you eat them with?
Read MoreConsider the hot cross bun
They’ve been a symbol of spring for centuries. Should cross buns always be toasted and buttered, and what do you make of the chocolate chip variety?
Read MoreRestaurant review: Punjab 58
The Citizen visits ‘the heart of Asia’ in the heart of Stoke Newington
Read MoreLeftovers, left out? Join in with the cooking at the People’s Kitchen
A Dalston-based cooking project run by volunteers provides an innovative and tasty solution to the problem of food waste
Read MoreHow to cook perfect pancakes
Does butter make a better batter, what’s the most ripping topping, and do you have any top tips for foolproof flips?
Nigel Slater’s favourite pancakes
Hugh Fearnley-Whittingstall’s better batter
Oliver Thring’s history of a recipe
Consider pancakes
Pancakes, crepes, griddle cakes, drop scones; call them what you will, Shrove Tuesday’s the day for them. How will you partake?
Felicity Cloake’s perfect pancakes
Hugh Fearnley-Whittingstall’s better batter
Nigel Slater’s pancake recipes
Gewurztraminer: the grape of love
A local wine specialist makes a suggestion for Valentine’s Day
Read MoreFebruary recipe: cobnut cookies
Make these sweet somethings for Valentine’s Day
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