We staggered up sober to the 2014 Kebab awards. No need to pitta us though, it was fun

There are no fish fingers in sight. Nick goes to Michelin starred Icelandic restaurant Texture to discover Nespresso’s new coffee.

They bill it the non elitist’champagne for every day’ and why not? Most of us usually keep champers for celebrations so one that can be poured a bit more often is welcome. And on New Year’s Eve, an affordable bottle of bubbly is as welcome as a man bearing coal at midnight

Gosset wines are made from a blend of Pinot noir, Chardonnay and Pinot Meunier. The house is known for its slightly sweet Brut Excellence and its vintage prestige cuvee Célebris and Grand Millésime. 

If your encounters with coconut are confined to picking bits of Bounty Bar out of your teeth days after eating one, or sitting behind someone on the bus gagging at the waves of coconut aroma coming off their hair, you may not think much of the’nut. But you should try Coconoil

Vacpack your meats for the freezer or the sous vide, make leftovers last longer in the fridge, preserve that half empty bottle of wine and marinade dishes in ten minutes instead of overnight. The Foodsaver could just be the gadget that changes your foodie life

We’ve been looking at the tempting list of Champagnes and sparkling wines at winerack.co.uk and have found some ‘choice choices’ for Christmas and New Year.

A luxury chocolate collection

Entrepreneurs Michelle Songy and Charlotte Kohlmann officially launched SPLEAT this October, a free new smartphone app that will revolutionise the hospitality industry specifically, how customers pay.

It’s a vodka to be sipped and enjoyed for its own flavours, those of the Maris Piper, King Edward and Cultra potatoes and Scottish pure water it’s made from. Slightly sweet and creamy, it’s also gluten free