The Christmas Pudding is one of the highlights of the season. Made weeks (months…years…) in advance, it slumbers through the darkening nights of early winter, ready to emerge, afalme as the centrepiece of the Christmas feast. It even plays a significant and redemptive role in this year’s John Lewis advert… But what if you could combine some of the flavours of the venerable old pud with a classic cocktail like…
A hard day at work deserves a little magic, and the dark wood-panelled walls of the Bloomsbury Club seem just the place to find it.
Some food and wine pairings are so iconic that even the most ardent oenophobe could reach for them if pushed, but what if I told you that there’s an exotic pretender to the throne of Muscadet?
Fine Scottish produce and a welcoming warm glow from the windows of a fine neighbourhood restaurant: New Chapter, Edinburgh.
Any week in which you find yourself eating lobster three times is a hard week, and I had certainly put in the hours of research in the northeast of Scotland in the days before I sat down for dinner at the new London Bridge home of Bob’s Lobster.
A refreshing Italian twist on the classic gin and tonic using Italicus Rosolio di Bergamotto and a homemade kumquat syrup.
Own a little piece of England’s craft distilling history with The Oxford Artisan Distillery.
Is single malt whisky better than blended whisky? My answer? No. Job done. Feet up; mine’s a large Peat Faerie. Dammit, I’m 718 short of the word count. Ok, here goes then…
Alligator char and space whisky – all in a day’s work for Ardbeg’s Dr Bill Lumsden, the king of experimental whisky
Peated whisky: because what’s the point of drinking whisky if it hasn’t been heavily flavoured by thousands of years of decaying organic matter?
