squaremeal.co.uk | 7
bars � drink
coolcocktailsImpress your friends with Square Meal's selection
of refreshing, easy-to-create summer drinks
WORDS LUCY BRITNER PHOTOS STEPHEN LENTHALL
nravel the bunting and throw
on the tablecloths: the al fresco
drinking season is upon us.
British hedgerow berries and
�owers make great inspiration
for summer cocktails: you'll
nd elder�ower in abundance, as well as a
blackberry or two for good measure. Citrus
fruits bring essential balance to drinks and
also provide a refreshing zing for summer
sippers - not to mention a colourful garnish.
Our pick of summer cocktails features
drinks to share, drinks with zz, classic tipples
and neat takes on old recipes. Every one is
easy to create in the comfort of your own
outside space (and you can always stick
the bunting in the lounge if the weather
proves truly British). Vodka, gin, Tequila,
white rum and pisco all take a turn, so pick
your favourite spirit and get cracking. Don't
forget to stock up on ice to chill and
serve drinks properly. Fresh citrus
always tastes best, and think about
investing in a decent squeezer
to get the most out of your lemons and
limes. If you want to be a real pro, chill your
glassware in the fridge or freezer for a few
hours before the al fresco frolics commence.
Sip back and enjoy…
Sangria is a fabulous sharing drink and a quintessential
summer serve. This one packs a punch with Jose
Cuervo Tequila, while the fruit juices make for a long
drink that is a perfect picnic and party partner.
150ml Jose Cuervo Tequila
125ml red wine
100ml pineapple juice
100ml orange juice
50ml elder�ower cordial
25ml peach liqueur
Glass: Jug and highball glasses
Method: Add all the ingredients to an ice-�lled
jug and stir. Garnish with blackberries, orange
slices and lime wedges. Serves 4.
GREY GOOSE LE FIZZ
A refreshing summer sip, vodka provides the
pure base for those seasonal �avours to sing.
The Champagne �ute makes this an elegant
tipple, perfect for a summer gathering, and
the soda water adds a little �zz to the �ute.
35ml Grey Goose vodka
15ml elder�ower cordial
15ml fresh lime juice
soda water, to top
Glass: Champagne �ute
Method: Put the vodka, cordial and lime juice
into a shaker with ice cubes. Shake, double-strain
into a �ute and top up with soda.
PISCO SOURIf you've been to South America, chances are you've
sipped a Pisco Sour or three. Why not recreate that
holiday feeling in your own home? The sour is
a classic recipe and Pisco Porton is a super sip.
50ml Pisco Porton
22.5ml lime juice
22.5ml sugar syrup
3 dashes bitters
Method: Add all the ingredients to a cocktail
shaker. Dry shake or blend to emulsify. Add ice,
shake hard and strain into a rocks glass. Garnish
with three drops of bitters on top of the drink.
We've spent the last three months counting
the votes for our annual out-of-London
survey and we couldn't be happier
with the response: over 1,400 of you
voted, leaving comments on 2,400
UK restaurants. While familiar names
such as The Fat Duck and L'Enclume still colonise the upper
echelons, our survey has revealed a new generation of rising
stars, with Amersham's Artichoke, Paul Ainsworth in Padstow
and Cambridge hot ticket Alimentum breaking into the
top 10 for the rst time. Meanwhile, our BMW number-one
restaurant, Northcote, is a long-running local star. This Top
50 is an invaluable barometer of the UK scene, and we'd like to extend a huge thank you to all
our readers and bloggers who took part - I hope it inspires Londoners to get out of the capital
and experience these amazing restaurants. There's also plenty else in this issue to keep you
occupied, from checking out the most talented young chefs (p.62) to taking a new set of wheels
for a spin (p.132). And summer and drinking is such a natural combination, so whether your
tipple of choice is craft beer (p.90) or everyone's World Cup favourite, cachaça (p.94), you can
read all about it here. What's more, you're in for a real treat if you're a fan of Champagne: our
47-page special (pp.168-215) tells you everything you need to know about the world's nest zz.
You'll nd the best London restaurant openings too, including Simon Rogan's Fera (p.38) and
Adam Simmonds's Pavilion (p.44) - two impressive newcomers from chefs who made their
name outside London, and the sort of talent pool we're very happy to support.
Andrew 's long-term
passion for food was
sparked while growing
up among the hawker
stalls of South East Asia. Later, while
exploring Europe, he discovered food's
natural partner is wine. As a journalist,
he then spent several years travelling and
honing his palate on Harpers Wine & Spirit,
followed by several years as The Telegraph's
wine correspondent. Andrew now works as
a freelance writer, editor and presenter.
See Call My Blu� , p.176
Favourite ice cream � avour? Hazelnut.
Top barbecue dish? Yabbies.
This year's holiday destination? Morocco.
When she's not living
rough in Africa - collecting
myths from the Bushmen
of the Kalahari or hacking
through jungles of the
Congo to � nd gorillas - Lisa admits she enjoys
'a bit of serious luxury every now and then'.
She contributes to publications from Condé
Nast Traveller and Departures to The Telegraph's
Ultratravel, of which she is deputy editor.
See Paradise Found, p.206
Favourite ice cream � avour? Liquorice.
Top barbecue dish? Chicken cooked in a Weber.
This year's holiday destination? The Galapagos.
Will Hawkes is a drink,
food and travel writer
and the author of
an app which maps
London's best pubs, bars and breweries.
He writes a beer column for The Independent
and contributes to The Financial Times, The
Washington Post and The Melbourne Age.
He is the current British beer writer of the
year and he lives in South London with his
wife and two sons.
See City Hopping, p.90
Favourite icea cream � avour? Blackcurrant.
Top barbecue dish? Asado (this is an
This year's holiday destination?
La Rochelle, France.
PUBLISHERS Mark de Wesselow, Simon White EDITORIAL Tel: 020 7840 6295 Editor Ben McCormack
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A member of the Audit Bureau of Circulations. We believe our facts are correct at the time of going to press, although inevitably information changes,
which means care must be exercised. Reviews are subjective. Neither Monomax Ltd nor its agents or employees can accept liability for omissions or
inaccuracies. No material can be reproduced without written permission of the Publisher. © Monomax Ltd July 2014. ISSN 977-1369264-01-3-40
For reviews of 11,000 bars and restaurants nationwide,
Published by: Monomax Ltd, Quadrant House, 250 Kennington Lane,
London, SE11 5RD Tel: +44 (0)20 7582 0222 Helpline: +44 (0)20 7840 6299
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Welcome to Square Meal
Ben McCormack, editor
bars � drink
restaurants � food
tips for the From left: Andy Oliver, James
Lowe, Anna Haugh-Kelly,
Stevie Parle and Lee Westcott
London's restaurant scene is awash with new
talent, from pop-up masters to supper-club stars
and much-lauded protégés. Meet �ve of the
capital's brightest young chefs, currently setting
stoves alight and making names for themselves
WORDS BEN NORUM PHOTOS STEPHEN PERRY, ON LOCATION AT TOWN HALL HOTEL top
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