19/10/26

Review of Dallas in Shoreditch

Bringing a slice of Lisbon’s laidback burger culture to Shoreditch, Dallas offers a modern East London take on the traditional burger joint. Taking over a former local pub, the cult-favourite spot pairs wooden tables, dim globe lighting and a striking feature bar with nostalgic touches that give the space plenty of character. Known for its no frills approach to burgers and neighbourhood centric ethos, the Shoreditch outpost brings a relaxed spirit to an area shaped by independent businesses, creative spaces and a constantly evolving food scene.

We kicked things off with the Truffle Mushroom Burger, opting to swap the usual 165g beef patty for a vegan alternative. Topped with Swiss cheese, rocket, sautéed mushrooms and truffle mayo on the original menu, the burger combines earthy mushroom flavours with the richness of truffle. The vegan patty offered a plant based alternative of the original offered on the menu, available on all burgers it’s a refreshing approach to catering for vegans without just offering one simple option.

On the side, we ordered crispy French fries with Dallas’ vegan sauce. A straightforward pairing, the fries provided a lovely crunch, and the vegan sauce added an added moreish layer of flavour. Dallas’ concise but strong menu is great to see, not making burgers more complicated than they need to be and focusing on having less options but focusing on making them truly delicious.

With its relaxed interiors, neighbourhood feel and straightforward approach to comfort food, Dallas makes a welcome addition to Shoreditch. It brings a little of Lisbon’s casual dining culture to East London, offering a laidback spot for a burger and fries without the fuss.

Address: 138-139 Shoreditch High Street, London, E1 6JE

For more information and to book, click here.

Written by Jordan Crowley

Photos courtesy of Dallas Burger

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Festive Cocktail Recipes from Bombay Sapphire

Dec 19, 2023

2 min read

Updated: Dec 15, 2025

Hosting Christmas this year with no clue what to do for drinks? Fear not, Bombay Sapphire have you covered with their scrumptious cocktails to please your friends and loved ones for Christmas.

Mulled Collins

Ingredients:

50ml Mulled Bombay Sapphire Premier Cru Gin* 20ml Fresh Lemon Juice 25ml Monin Sugar Syrup Soda Water

Method:

Mix first three ingredients in a highball glass, and half fill with cubed ice Top up two thirds with soda water, and add more fresh ice Mix and then garnish with a lemon wheel

Clementine Spiced Mule

Ingredients:

50ml Bombay Sapphire Gininfused with clementines* 25ml Fresh Lime Juice 15ml Monin Ginger Syrup 15ml Monin Cinnamon Syrup Ginger Beer

Method:

Mix all ingredients, apart from the ginger beer, in a highball glass, and fill two thirds with cubed ice Top two thirds with ginger beer and fresh ice Garnish with a lime wedge

Elevated serve: Wrap a kitchen towel around the cube ice and, using a rolling pin, brake up the ice into smaller shards. For a final touch, grate fresh cinnamon on top of the drink before serving.

*Clementine Infused Gin: Peel 2 clementines (removing as much pith as possible) and infusing in 250ml gin. Leave to infused for a minimum of 2 hours.

Bombay Sapphire gin with raspberries and ice

Festive Negroni

Ingredients:

30ml Bombay Sapphire infused with coffee and raspberries* 30ml Martini Rosso Sweet Vermouth 30ml Bitter aperitif (e.g. Martini Riserva Bitter/Campari)

Method:

Mix all three ingredients in a mixing glass and fill with cubed ice Stir to integrate the flavours Strain into a rocks glass filled with cubed ice Garnish with raspberry fruit leather**

*Coffee and raspberry infused Bombay Sapphire: For a Negroni batch 15g coffee beans and 100g raspberries – leave to infused for five hours (more for a more intense infusion), then strain into a bottle. **Raspberry fruit leather: Separate the beans from the raspberries. Weigh the raspberries and blend with 20% sugar until it makes a paste. Spread on a baking sheet, place in the oven and cook on the lowest setting (approx.. 50 degrees for approx. 5 hours). Allow to cool, then cut or tear into shapes.

For more information visit: https://shop.bombaysapphire.com

Photography courtesy of Bombay Sapphire