Martini at the Savoy

Review of the Year: Part Two


A second helping of our 2015 team round-up!

Best cocktail this year

Tamsin: A homemade rhubarb and pomegranate bellini from our beautiful upcoming Italian cookbook Nina Capri.

Amanda: A dirty martini at the Savoy, chilled and mixed to perfection.

Mark M: A Journalist at Happiness Forgets or a Blood and Sand at Peckham Refreshment Rooms.

Happiness forgets

Alice: A cucumber martini I had at Nobu.

Mark R: Personal favourite is a very spicy Virgin Mary. The Wolseley does them pretty well…


Go-to ingredient of the year

Mark R: Yu Choy and all Chinese Greens. AMOY Chile Sauce.

Amanda: Cauliflower – healthy or decadent, baked/puréed/steamed/riced. A delicious and humble superfood.

Tamsin: Parmesan shavings on top of almost everything.

Mark M: It’s been the year of the avocado!

Alice: It’s not technically an ingredient, but I have become a bit obsessed with my slow cooker. It’s all Madeleine Shaw‘s fault.

Most looking forward to in 2016

Mark M: A new restaurant opening in SE15 called Locwil, which will be right outside Peckham Rye station. Also, the first cookbook from Fearne Cotton.

Alice: Orion has so much up its sleeve for 2016, it’s going to be amazing year. From what I can talk about, new cook books from Davina, Madeleine and Fearne!

Fearne Instagram announcement pic

Amanda: Eating more delicious food, for research purposes, discovering new talent and publishing the best cook books in the business. Orion’s 2016 list has something for everyone, from the health-conscious to the indulgently-minded, experienced chefs to novice cooks. The list is broad but has one message: delicious food first.

Tamsin: 2016 is set to be another spectacular year for innovative food writing, from Orion and beyond.

Mark R: The decline of Food and Lifestyle! The end of skinny, attractive women and their healthy food!

Photos courtesy of and restaurant websites.

December 18th 2015  |  Comments are off for this post  |  More: