Sikh Charity Feeding the Homeless Wins Prestigious Award

Charity built to feed the homeless takes home OFM award

Nishkam SWAT, the Sikh charity that works to feed the homeless all over London, took home the Outstanding Achievement gong at Observer Food Monthly’s annual awards. Great British Menu 2018 banquet winner Tom Brown’s first solo restaurant, Cornerstone, took Best Newcomer, while lauded London chef, restaurateur and personality Simon Hopkinson won the Lifetime Achievement Award.

Things based on plants: The latest

Redemption, the vegan-plant-based-sugar-free-wheat-free restaurant with sites in Shoreditch and Notting Hill, will open in Seven Dials. Expect the traditional cast of characters: a ‘buddha bowl,’ jackfruit, turmeric, et al.

Former Spice Girl will host U.S. version of Great British Bake Off

Emma Bunton: pop star, actor, and now food presenter. Bunton will join the cast of the Great American Baking Show, alongside flaky stalwart Paul Hollywood, chef Sherry Yard, and ex NFL star Anthony “Spice” (yes) Adams. The show was cancelled mid-season last year after sexual misconduct allegations against judge Johnny Iuzzini. The Guardian wins the reporting prize for its subhead: “Contestants of the show’s fourth season will have to dust it, make it, proof it, bake it – show her how good they are.”

Former Scott’s and J Sheekey chef takes over from Soho bound chef

Pippa McDonald is the new head chef at Merchant’s Tavern, taking over from Neil Borthwick, who will cook at The French House in Soho from next week. McDonald, previously sous chef, has also worked with literal fire brand Tom Aikens in Hong Kong. Borthwick and his partner, celebrated chef Angela Hartnett, both retain directorial positions at Merchant’s Tavern, despite Borthwick’s departure from day-to-day operations.

Darjeeling Express hosts Polish supper club

Asma Khan’s Darjeeling Express in Soho will host Rena Behan’s ‘Polish Home Comforts’ supper club, 23 October. The evening will explore the diasporic links between Poland and India in the wake of the Second World War, with recipes from Behan’s book, Wild Honey and Rye. Tickets here.