The Dalmore Richard Paterson Collection
Richard Paterson is known to be the greatest master distiller of his, or any, generation. He has worked for Whyte & Mackay for forty-seven of his sixty-four years.
Browsing: The Foodie
Roast
“What we wanted was the sort of top-end place where we could nosh, munch, guzzle or just nibble on traditional English fare, but done really, really well, without a trace of irony.”
Blue Boar Smokehouse
“As a man whose mouth has been known to water in a farmyard, the idea that there would be culinary fireworks involving the fatted calf, and plenty more besides, was a heavenly one.”
Pick of the Picnic
If the number of features in the newspaper weekend supplements are anything to go by…
Wiltons
I am rather surprised, and in truth ever-so-slightly-disappointed when I arrive at Wiltons to be…
A Cocktail for Men. And Stirling.
From the snowy slopes of the French Alps to Cosmopolitan chic of London, this particular combination of booze travels well.
Ametsa
“Thousands of spice-filled test tubes hang precariously above my head like some frantic experiment to preserve the sands of time.”
Sushinho
“The recent surge in prominence of Japanese-Brazilian concept restaurants could, depending on your point of view, be taken as the overdue recognition of an adventurous brand of fusion…”
Great British Bubbles: Herbert Hall
I first encountered owner Nick Hall earlier this year after tweeting an overheard description of his newly-released pink cuvée as “the crack cocaine of English Rosé”…
Monastrell
Coupled to the Hospes hotel in Alicante, across an atrium courtyard that doubles up as…
Hidden Treasures at The Experimental Cocktail Club
Gerrard Street is filled with the Friday night throng. Lights shimmer and glint and delicious smells swell up from busy basement kitchens. The rain pours down in heavy torrents, the streets look like a scene from Blade Runner, steam and smoke rising from the drains.