Spirit of the Week: ZIGNUM Añejo Mezcal
A celebrated mezcal aged in a combination of French and American oak barrels for at least 18 months.
How To Make: Plant Nut Roast with Cavolo Nero and Apple
A delicious vegan Christmas dinner alternative from Bettina Campolucci Bordi.
Wine of the Week: Domaine Bousquet Finca Lalande Malbec 2020
A rich, medium-bodied organic Malbec from the Argentinian winery.
Antillean opens in Southwark, celebrating food from the Caribbean islands
Named after the beautiful islands of the Antilles, Antillean is chef Michael Hanbury’s first solo restaurant.
How To Make: Norma’s Festive Tiramisu with Chestnuts, Cinnamon & Orange
A festive take on the classic Italian dessert.
Hotel Review: Billesley Manor Hotel & Spa, Stratford-upon-Avon
With rich Shakespeare history, the 16th century hotel has recently relaunched following a £5.6 million refurbishment.
How To Make: Townsend’s Beignets, Custard and Berries
Townsend restaurant’s take on the French classic, with custard for dipping.
How To Make: Assam Tea Ice Cream
A rich, silky tea ice cream served with a drizzle of maple syrup.
Spirit of the Week: CÎROC Pomegranate Vodka
A new flavoured vodka from the French distillery, imbued with pomegranate and other natural flavourings.