Keen to shed its Turkish high street restaurant image, Yeni Raki has decided to resurrect the anima of the aniseed spirit. The distiller is refreshing the public’s perception of this ancient drink by holding a series of events and competitions to show people how it’s not as harsh as traditional rakis, and can be drunk slowly the entire duration of a meal. It’s 45% proof so don’t be fooled by its blunt hit. And it tops up particularly well in cocktails, especially with an almondy, orangey orgeat in a Mauresque cocktail.

This year’s festival honours Galvin’s Food Heroes; a group of twelve suppliers who have received the monthly Galvin Outstanding Supplier Award over the past year. Each of the head chefs across the seven Galvin restaurants have been given the same list of ingredients from Chris and Jeff’s Food Heroes with which to create their own unique menu – in short it is their version of Ready, Steady, Cook! The menus, a reflection of each chef’s interpretation, will be available in the restaurants from Monday 11 to Sunday 17 May.

Bar Boulud, London will be celebrating its milestone 5th year anniversary this May with a week of festivities that will showcase the heart and soul of the iconic brasserie in Knightsbridge. Starting from Monday 25 May, the week-long celebrations will see world renowned Chef Daniel Boulud join forces with his London team and Executive Chef Thomas Piat.

Alan Kingsbury celebrates the arrival of springtime by selecting five wines, red white and rosé, that have something a little bit special about them.

The King’s Ginger, the emphatically ginger liqueur that was specifically formulated by Berry Bros. in 1903 for King Edward VII, has been awarded a Gold Medal at the Asian Spritis Masters run by The Spirits Business.