The Standard, London has announced Jordon Ezra King as its 2025 collaborator, bringing his culinary vision to Isla for the Spring season.
A White Beaujolais Christmas
Gamay is of course THE grape of the Beaujolais region, but Chardonnay should not forgotten. […]
A Taste of Christmas: Festive Dining at CORD Restaurant
Under the guidance of Executive Chef Karl O’Dell, formerly of the Michelin-starred Pétrus by Gordon Ramsay and the acclaimed Texture restaurant, CORD’s festive offering brings the essence of Christmas to life.
Compass Box Whisky Unveils Curiously Sweet Limited Edition
Scotch Whiskymakers, Compass Box has announced its latest limited edition, Secrets of Smoke, a unique whisky which unveils the secret sweetness […]
Ferg & Harris launches five new luxury single cask bottlings
Luxury single cask, single malt whisky brand Ferg & Harris has released a collection of […]
Luci Loves Aperitivo
LUCi, London’s first Italian dining & bakery opened in Covent Garden’s Long Acre last year and has just launched its new Aperitivo Menu.
Light bites and refreshing cocktails at Quaglino’s
This collaboration introduces a new Otsumami menu, pairing small dishes with, expertly crafted cocktails made from Haku Japanese Vodka, Roku Japanese Gin and Toki Whisky.
The Hummingbird Bakery’s Sweet Celebrations for 20 Years of Baking
The Hummingbird Bakery, America’s baking sweetheart, is celebrating two decades of sweet success with c upcake flavoured soft-serve ice cream, is whipping 2024 is being whipped into a frosted fiesta.
The Gentleman Brewing Co. partners with Ruffians® for ‘Beer & Barbershop’ Father’s Day
An offer that’s a snip. Award-winning Ruffians® barbershops have teamed up to offer a complimentary beer from The Gentleman Brewing Company for Father’s Day.
Uncle Nearest Whiskey and From The Ashes BBQ Week
In celebration of BBQ Week, Tennessee Whiskey brand, Uncle Nearest and From the Ashes bring the fire to Hackney with a bespoke whiskey infused menu and southern inspired, bespoke cocktails, created by Five Points Brewing.