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.

A Chicken, Mushroom, English Mustard & Cream Pie made by Great North Pie Co. has taken home the title of Supreme Champion at this year’s world-renowned British Pie Awards. Beating 830 other pies to secure the much sought-after trophy and £1,000 cash prize, this truly remarkable Chicken Pie won the judges over with its exquisite appearance and perfect balance of taste and texture.   

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.

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

On Friday 12th June, landmark London restaurant The Cinnamon Club is set to host its first literary dinner with acclaimed journalist and writer Anita Anand, bringing her debut book Sophia to life through a four-course Anglo-Indian feast.

To commemorate the advent of spring and this year’s Chelsea Flower Show, Sofitel London St James has unveiled a new floral-inspired Afternoon Tea, Le Tea en Rose, at the Rose Lounge.