Food & Drink

From small plates like calamari fritti, bruschetta and spicy scallops, to more substantial dishes including seafood risottos, grilled kebabs, pizzas and classic pasta, it’s the kind of menu that genuinely has something for everyone. There’s a nice balance between comforting staples and slightly more elevated dishes, with plenty of options whether you’re after something light or some proper indulgence.

At Hg Soho, the spring menu simply gives those moments a seasonal context. Vegetables return to the centre of the table. New sauces and grains appear. And the pace of the room shifts slightly as the city moves out of winte

Collagen is having a moment — and it’s not hard to see why. From glowing skin to joint support, it’s become one of the most talked-about nutrients in the wellness space. In fact, Google searches for “collagen benefits” have risen by 31% over the past quarter, with more people than ever looking for ways to boost their intake.

We’ll spend £3 on a protein bar without thinking twice. Add powders, supplements, and “wellness” snacks to our baskets. Chase trends, track macros, and convince ourselves that better nutrition must come at a higher price.

Planning something for a big group sounds straightforward… until it isn’t.

For years, it sat quietly in supermarket fridges, associated more with outdated diet plans than modern cooking. But lately, something unexpected has happened — cottage cheese is back, and it’s everywhere.

Maybe it’s the thick layer of icing. Maybe it’s the unapologetic handful of rainbow sprinkles. Or maybe it’s the fact that one bite can take you straight back to a plastic tray, a wobbly custard, and the best part of the school day.

Set within Gilpin Hotel & Lake House in the heart of the Lake District, SOURCE is the kind of restaurant that quietly commands attention. Michelin-starred and multi-award-winning, it has built a reputation for delivering something far beyond the expected—and after experiencing it for myself, it’s easy to see why.

There’s something comforting about an Easter roast. Whether it’s lamb on the table, a golden chicken fresh from the oven, or a perfectly pink slice of beef, it’s one of those meals that feels both celebratory and deeply familiar.

Every spring the same thing happens. My social feeds fill with bright green pesto, glossy pasta dishes and chefs wandering through woodlands blagging us they are out there daily, foraging….ok chef, ok.