'A refined holiday table should exude quiet abundance, warmth, and generosity without leaning into the classic clichés,' says Bryony Sheridan, buying director at the luxury e-commerce site Abask. Lean into sculptural centrepieces, subtle glassware and grounding, earthy materials such as linen, hammered metal and ceramics, elements that 'create warmth without clutter,' per Sheridan. 'Minimalism and festivity work beautifully together when the focus is on intentional design rather than solely decoration,' she adds.

But don’t overdo it – no one wants to have an over-the-top flower arrangement blocking their dinner conversation. 'The golden rule with any table is to edit once before guests arrive because removing the one unnecessary element always elevates the whole table,' Sheridan adds.

Here are a few tabletop pieces we love to get you started. And remember: no matter what’s on your table, the most important thing is the people who surround it.

How many guests?

Eight to ten people are optimal for genuine conviviality: it’s the smallest number that can feel like a party and the largest number that can have a group conversation and still break away for subsidiary gossip without being rude. On invitation, inform guests who else is coming – knowing who you’re spending an evening with in advance means you can mentally prepare to be your best, or most appropriate, self.

What good guests bring

We are increasingly of the opinion that good guests bring food not booze. Shop shelves have never been so laden with small brands offering every type of cuisine, so introduce your host to your favourite Malaysian chocolates, Scottish salami or Amazonian insect.

The table

Hosts, do not ‘tablescape’. In fact, never utter that word again. Laying a table in your own home for Instagram plummets new depths of social dystopia.

The food

Cook food that makes sense for a home, rather than a restaurant, so serve your guests pie or stew and avoid any stress or pretension. (If you’re a bit of a fearful cook, ordering food in is also fine, so long as it stands up to the journey.) People tend to remember the fun they’ve had more than the food they’ve eaten, and we’re living in times where showing off some knife skills feels sad in a Patrick Bateman psycho kind of way.

The mood

Light a few more candles than you think is necessary, particularly on your dining table. Illuminate humans, not space. And let people play with the wax. Play music from the era when your attendees were in their early twenties, carefree and capable of debauchery. We’re not huge fans of nostalgia, but a good dinner party gets better with a heady shot of aural reminiscence. Before midnight, smoke or vape outside or next to open windows.

One no-no

Finally, don’t speak to Alexa or ask Chat GPT anything. A dinner party is an enduring, endearing human saga; we lay bare the messy vulnerabilities of ourselves and our domestic habitats for others to witness and partake in – everyone goes to bed satiated, seen and loved. Leave the robots out of it.

The December 2025 Entertaining Issue of Wallpaper* is available in print on newsstands, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News + from 6 November. Subscribe to Wallpaper* today

It was in this spirit of familial, informal cheer that we approached Wallpaper’s December 2025 Entertaining Issue, alighting on the ingredients that make a memorable evening remarkable: expect a plethora of ideas on how you can demonstrate your socialising superpowers, complete with sparkling stemware and hand-carved fruits.

We also suggest some lively and elevating house gifts for those in search of a thoughtful thank-you, from the perfect lint roller to prestige flatware; we present some daring and debonair eveningwear for the night owl in us all; and we challenge our design critic Hugo Macdonald to elucidate on the elements that make up a truly sublime supper party, one where the demands of the guests (no more than ten, apparently) are more than met by the effortless élan of the host. Hint: if you’re no great shakes behind the stove, it’s OK to order in.

Away from the hearth, we visit the new office of the Italian embassy in London, where long-time Wallpaper* collaborator Nick Vinson has envisioned a creative bridge between Italy and Britain. We also marvel at Not A Hotel’s latest reimagining of the fractional ownership market, located on a Japanese island, and check out the London outpost of Carbone, New York’s long-heralded bastion of midcentury Italian-American cuisine.

Elsewhere, we unpack the daring design of Cano House, which cantilevers over a steep slope in LA’s Mount Washington, revelling in its connections to nature. And we toast artist Maggi Hambling as she marks her 80th birthday with a new exhibition, paying a visit to her Suffolk studio.

Bill Prince
Editor-in-Chief

On the newsstand cover: Fruit carving: Nasima Khatun at Fruitima. ‘Tribus’ wallpaper in Sisal RM 1069 66, price on request, by Élitis. ‘Soleide’ coffee table, price on request, by Antonio Citterio, for Maxalto. ‘Deco Leaves’ three-tier server, £1,080, by L’Objet

The December 2025 Entertaining Issue of Wallpaper* is available in print on newsstands, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News + from 6 November. Subscribe to Wallpaper* today

How we host: Shiza Shahid

To inaugurate the series, we spoke to Shiza Shahid, founder of the globally loved Our Place, a homeware brand of culturally inclusive pans, and cooking accessories, (the Wonder Oven is a Wallpaper* favourite). After emigrating to America, Shahid reflected upon childhood memories in Pakistan, where her family would cook a variety of meals in one or two staple pans, which inspired the products she makes today. Items which celebrate globally diverse culinary traditions and multicultural kitchens.

With cookware, bakeware, kitchenware, and a cookbook, Shahid knows a thing or two about cooking for multiple people, and feels it is necessary to balance playfulness with practicality when whipping up meals in the kitchen. From perfecting the perfect crispy salmon, to exploring foods outside of your culture, we speak with the founder in her LA home to find out more about her hosting style, one which is more casual than you may think.

Wallpaper*: Are you a relaxed host and pull it all together at the last minute, or is there careful planning?

Shiza Shahid: I'm definitely a planner. I try to be really present for the event, and I find that the planning helps with that. I do believe in hosting being something that is really a gift that you give to your guests. I come from a big culture of hospitality, it is one of the main values within Pakistani culture - actually of a lot of cultures! I always want to put in that effort, but once guests arrive, I want to put them at ease and spend time with them and focus on connecting.

W*: It sounds like a welcoming environment. Obviously given, you own a cookware brand, are you a natural cook?

SS: Well… I can cook, but that does not mean that I don't also get help when it's a big group. I also love to experience different flavours. I live in Los Angeles, so I can cook a range of things that I'm familiar with, but I would love to work with local chef's such as Chef June Kusama of Otus Thai or Chef Shane Fatemanian, and bring in other flavours from cultures outside of my own. It is like having a guest chef series in your own house. (If you are based in UK I would recommend Melissa Helmsley, Ravinder Bhogal, Saima Khan of Hampstead Kitchen, Uyen Luu and Aida Khan).

W*: What was the first dish you perfected to feed a group of friends or family?

SS: I would probably say a crispy salmon. I love it when I can get a really high-quality piece of fish, get it started on the stove, and then pop it in the oven. I do the same with a bunch of different veggies, put them in the Wonder Oven to air fry. Then I can go and sit with my guests versus needing to be in the kitchen the whole time.

W*: And drinks on arrival? What’s on offer?

SS: So when guests walk in, I love to have a board or two on the table, like crudites, fruit, cheese, dips. I live a five-minute walk from our local farmers market, so I'm typically going there once, if not twice, a week.. Then for drinks, I offer all kinds of waters, because people are very specific! Then, of course, if people want a glass of wine or a cocktail, I can happily accommodate. I don’t really drink myself, so I always have an abundance of kombucha or mocktails on offer. I also try to serve farm-to-table food, so I also replicate that in my drinks. This could be getting fresh grapefruit from the market, or whatever citrus is in season, and mixing that with a nice tonic water. It is lovely and fresh.

W*: Go on and tempt us – what’s your go-to menu, from starters to afters, whether homemade or bought in?

SS: At the dinner table I love to have a variety of salads and roasted veggies like crispy brussels sprouts, and sweet potatoes with the salmon I mentioned earlier. For dessert, fresh fruit is a light option, alongside a cardamom and almond cake. This would be my fresh and flavourful, but simple dinner, that I feel good putting together by myself. If it's a special occasion, like Diwali, that is when I'll work with a chef. Another tip I would love to share is being able to source ingredients in. For example, if a place makes a great pasta sauce that I can't possibly replicate, I will try and find it and then do the rest at home. This can vary from a really good bread to a dessert.

W*: What’s on your dinner party playlist?

SS: My dinner party playlists are varied, and kind of range with music from different places I have lived and travelled. Expect Lana Del Rey, REM, John Lennon, Edith Piaf, Fateh Ali Khan, who's an old Pakistani Qawwali singer, Simon and Garfunkel… it is a mixtape across cultures and decades.

W* Who’s your dream dinner party guest?

SS: Oh, my goodness definitely Michelle Obama. She is someone who I think has a lot of wisdom, but also seems to have a great time. She is funny and has a great rhythm, the kind of person who would drop incredible nuggets of wisdom that I would remember forever, while also being fun.

W*: Dish the dirt: what should a host never do?

SS: A host should never make people feel like they're inconveniencing them. Hosting, does require effort, right? You’ve got to get your house ready, cook the food, invite folks over, and to me, that effort is really a gift. My biggest hosting fear is probably not having enough food, so I always make too much. Inviting people into your home is a different kind of intimacy than dining at a restaurant. I'm not saying you have to cook every single dish on the menu, but hosting is the art of making something with your hands, something that matters to you. It can simply be a beautiful cup of chai. It is ultimately about the deeper intimacy that comes from sharing a meal in your home.

W*: What should a guest never do?

SS: I would say, don't be late and don't stay too late. I think it's also nice to bring a gift or something that reflects the host, and take the time to understand the person. Finally, make the effort to bring good energy to the dinner party. Get to know your fellow guests, and bring openness and positivity.

W*: What’s the secret to a successful evening?

SS: I am always up for a good dinner party prompt as a way to get the conversation started. I think the secret to a good dinner party is the conversation. Curate your guest list thoughtfully and make sure that people will get along and be interested in each other.

W*: Thank you, I really hope that you end up hosting and serving salmon to Michelle Obama one day.

Descending into those cellars is like slipping into another world. The temperature drops, the air stills, sounds become deadened and more distant – and the faint waft of yeast and limestone mingles with that unmistakable perfume of ageing wine; a whisper of brioche, citrus peel, and above all else – potential.

Inside Maison Billecart-Salmon

The tunnels were first carved in the 17th and 19th centuries, long before electricity or industrial machinery. Some 2.5km of them snake beneath the village, like veins carrying the lifeblood of champagne itself. Here, what seems like millions of bottles slumber in silence, stacked in perfect symmetry, their slightly cloudy lees slowly performing that remarkable transformation from still wine to the bubbly liquid celebration we're more familiar with.

Our guide through the labyrinth of tunnels is Mathieu Roland-Billecart, seventh-generation family member – and the man tasked with maintaining the traditions of the past but keeping the brand on the path to continued future greatness, too.

He speaks of these cellars with the kind of reverence usually reserved for a cathedral tour. And in truth, these cellars are a place of worship: a subterranean temple to patience and precision. Every bottle is touched by time; prized vintages laid down for over a decade, marked by the character of its season and the quiet decisions of those who nurture it.

'Because we're a family-run champagne estate, we have the luxury to take our time,' he says, gazing into a dusty bottle waiting patiently for its time to come. 'Time – especially time on the lees – is a critical factor for greatness in champagne, but unfortunately a lot of producers seem to forget that important fact.'

It’s a sentiment that captures the spirit of Billecart-Salmon, founded in 1818 by Nicolas François Billecart and Elisabeth Salmon. Seven generations later, the family still follows the same principles: finesse over force; freshness over flamboyance. While many houses have embraced modernity with industrial zeal, Billecart-Salmon moves to a slower rhythm, trusting in intuition as much as innovation.

Just a few steps from the family home, in a small walled 'garden vineyard', this philosophy takes root – quite literally. Le Clos Saint-Hilaire, a single hectare of Pinot Noir vines, is a marvel of meticulous viticulture. The vines here are tended to with fastidious detail; horses plough the rows, sheep graze the plot after the harvest, to help fertilise the soil, and every grape is hand-harvested with reverence. The result, bottled as Le Clos Saint-Hilaire, is one of Billecart-Salmon's rarest expressions – a soulful wine with profound complexity.

Tasting it in situ is a special moment. The wine is rich and deep, with real precision. Notes of hazelnut, a dusting of spice, and orchard fruit give way to echoes of minerality, reminding one of the earthy silences in the cellars below. There’s a distinct sense of place in every sip: a conversation between soil and winemaking craft that has been ongoing for more than two centuries.

The main guest house was refurbished in 2024 by French-American interior designer Elliott Barnes and feels both timeless and intimate. The inside walls are decorated with unique natural materials, and the wall covering is appropriately called ‘Winepaper’ for the ingenious way it combines hemp and linen with dried grape skins, sourced from grapes hand-picked from the Clos Saint-Hilaire plot during the 2022 harvest. Outside, a majestic bicentennial chestnut tree dominates the courtyard, underscoring the family's commitment to the importance of appreciating time and tradition.

The core range of wines, from the lighter, delicate, Chardonnay-rich Blanc de Blancs, through to the oak age-driven, toasty, yet beautifully balanced Le Sous Bois, (blended between Chardonnay, Pinot Noir and Pinot Meunier,) perfectly demonstrate that Billecart-Salmon’s style has always been about subtlety - a considered conversation rather than a shout. Even the rosé, often a sweeter, zesty, fruit-filled explosion in lesser-skilled hands, is a masterclass of intricacy: paler than most other brands and delicately perfumed, with freshly picked strawberries. It’s champagne for reflection as much as celebration.

'The wine world is often far too inward-looking,' says Mathieu. 'Our objective is to bring a smile to people's faces. If you can't smile after a glass of Billecart-Salmon, then we haven't done our jobs properly,' he beams.

With the afternoon sun dipping low over the village, glinting off the slate rooftops, somewhere beneath us, the bottles continue their slow transformation, watched over by a family that understands the value of waiting. Seven generations on, Billecart-Salmon remains a house not of spectacle, but of soul – a reminder that true elegance lies not in extravagance, but in the quiet pursuit of perfection.

champagne-billecart.fr

In his own tasting, Frantzén reflected on his experiences and focused on personal associations, rather than identifying specific notes. ‘Taste is such a personal thing, and it has such an incredible power to take us places, bring back memories, and make us feel certain ways,’ he tells Wallpaper*. ‘Eating great food is a very personal experience, and whisky is the same. What I taste will be different to what you taste, and that’s why Between You and I is such an exciting concept – it identifies that we all have unique perspectives, and allows us to each experience the whisky without predetermined tasting notes, just letting its flavours evoke our individual memories and emotions.’

For Frantzén, the whisky reminded him of his travels, and spending time with loved ones. ‘I got a hit of tonka bean on the nose, which reminded me of being on a beach in the Caribbean. Palm trees swaying, warm air, the sound of waves crashing. Another flavour I tasted was marzipan, and it immediately made me feel like I was back in my grandmother’s kitchen in Sweden, doing the Christmas cooking. That smell of almonds, the cold outside, and the cosiness inside. Pure nostalgia.’

The whisky itself matures for 16 years in virgin Swedish oak (a first for Highland Park), sherry-seasoned European and American oak, and ex-Bourbon casks. ‘Between You and I has this kind of attitude – that’s how I would describe the mood,’ says Frantzén. ‘The flavours are really deep and layered, and then there’s this confident kick of smoke. To me, it tastes a little bit like rock music. Not digital, but analogue, handcrafted – people playing instruments at the peak of their craft.’

Each bottle of whisky comes in a customised box, with a booklet filled with questions and prompts inviting the owner to experience the whisky in their own way. Frantzén’s words of advice to those trying out the new tasting experience are: ‘The key is to listen to your palate rather than trying to impress yourself with fancy words. When I began cooking, I didn’t describe flavours – I remembered them.’

'Between You and I' by Björn Frantzén is available including Selfridges, The Whisky Shop, Master of Malt and The Whisky Exchange

Discover the new tableware by Louis XIII

‘Art de la Table’ is the maison’s fine tableware debut. ‘Our ambition was to extend the tasting ritual into a complete dining experience,’ explains Anne-Laure Pressat, Louis XIII executive director. ‘The heritage of timeless moments inspired us to create art pieces that carry the same spirit of excellence and emotion beyond the glass. It felt like a natural evolution for us to make every dining experience an elevated and memorable occasion.’

Louis XIII worked with JL Coquet, a 200-year-old porcelain house renowned for its porcelain’s purity. Within ‘Art de la Table’ are two collections. Each includes six pieces: a large plate, a soup plate, a dessert plate, a bowl, tea set and a coffee set.

The first collection, ‘Soil is Our Soul’, pays homage to the terroir of Grande Champagne. ‘We 3D-scanned the chalky soil at our Domaine du Grollet and translated its texture into porcelain, a tactile reminder of our roots,’ says Pressat. ‘Every detail reflects the idea that the soul of Louis XIII begins in the earth.’

‘Light of Time’, the second collection, focuses on how the eaux-de-vie are kept in cellars. JL Coquet carved facets into the porcelain to catch the light to match Louis XIII’s glass decanter. Final details include hand-painted copper that echoes the amber hues of cognac.

The collections’ complexity and artistry lie in the intricate craftsmanship of the porcelain, its whiteness a hallmark of quality. Pressat explains that each piece undergoes a three-to-four-week process, and is shaped by the hands of JL Coquet’s artisans in Limoges. ‘Over three years, 40 artisans mastered 12 entirely new techniques to bring our vision to life. For us, the process was about ensuring that every detail reflected Louis XIII’s legacy and quest for utmost quality. It was about pushing the limits of porcelain-making to fully express the soul of Louis XIII.’ Only 750 numbered editions of each collection have been made.

With the tableware taking diners from starter to dessert, each piece highlighting precise craftsmanship, Pressat says, ’Ultimately, we want people to feel connected to something larger than the table itself, a celebration of terroir, time and savoir-faire.’

Louis XIII Art de la Table will be available exclusively at the Louis XIII Boutique at Harrods, starting at £400 for a set of two pieces, from October 2025

‘Cakes & Cocktails fit for a Queen’ at The Berkeley

The menu is more than confectionary. The hotel partnered with shoe designer Manolo Blahnik, who designed the original pieces for Sofia Coppola’s 2006 biopic, Marie Antoinette. The limited edition menu will be hosted in The Berkeley Bar’s ‘Snug’ area. The pink-hued walls offer a dainty backdrop, covered in a mural of female faces with an array of expressions, by New York-based artist TM Davy.

The menu is decadent, and inspired by the last queen of France. Marcello Cauda, The Berkeley’s bar manager, worked closely with Blahnik to create a concoction that includes the designer’s favourite flavours. Highlights include a take on Blahnik’s favourite drink, a martini. The aptly named ‘Manolo’s Martini’ is made with Grey Goose vodka, bergamot, beeswax, and orange blossom, honouring Marie Antoinette’s daily ritual of bathing in orange blossom scented water.

‘La Reine Privée’ is a sweeter drink made with toffee vodka, pisco, apricot, white chocolate, orange, almond and ‘croissant air’, while ‘The Versailles Spritz’ with Grey Goose vodka, Provence rosé, Lillet Blanc, berry cordial, jasmine and coconut is a refreshing choice. ‘La Dauphine’s Garden’, which is also available as a mocktail, is a fusion of Bombay gin infused with rose, St Germain elderflower, violet, butterfly pea flower, and champagne. The menu is then paired with a selection of seasonal cakes and desserts.

‘The Berkeley is a beacon of luxury in London, and I am delighted to celebrate our partnership with this exquisite collection of cakes and cocktails inspired by Marie Antoinette,’ says Blahnik. ‘It is a delicious way to bring her spirit of elegance, indulgence and creativity to life.’

Cakes & Cocktails fit for a Queen’ at The Berkeley with Manolo Blahnik is available from Friday 19^th September 2025. Reservations can be made at the-berkeley.co.uk

Get acquainted with Luna Omakase, a dining experience based on moon phases

The partnership is the brainchild of head sommelier, Michele Orbolato and executive chef Leonard Tanyag, aiming to shine a light on the rich complexity of Japanese wines, specifically those from Chateau Mercian, the oldest established winery in Japan, which traces its roots back to 1877.

Based largely in the prefecture of Yamanashi, which is well documented for its wonderful, sweeping mountainous terrain, Mercian pioneered and perfected the vinification of Japan's first indigenous grape variety, Koshu. As a varietal it is famed for its minerality and flintiness, with a touch of citrus, making it an ideal bedfellow for pairing with rich, fatty fish like bluefin tuna belly.

However, Mercian isn't just adept at working with Koshu and since 1976, under the stewardship of Shogo Asai - arguably the father of modern Japanese wine - Mercian has also been crafting wines using a surprising array of European varietals: firstly, Merlot in the Kikyogahara region and then in 1984, it began experimenting with Cabernet Sauvignon and later on, Chardonnay. Its international credentials and ambitions were bolstered in 1988 with the appointment of Paul Pontallier, the former technical and managing director of Chateau Margaux as technical advisor, leading to award winning wines and wider acclaim in the upper echelons of the fine wine community.

Four of Mercian's wines are paired across the 12-course menu, which itself is split into five separate parts, delivered with exquisite precision and storytelling by Tanyag and his three-strong team, who calmly prepare and serve each dish in as you watch on in awe.

Part one and two showcases Mercian's versatile Rivalis 'Left Bank' Chardonnay from 2020 as well as its Koshu Ortum 2021 (which has an outturn of just 1,100 bottles) - and focuses on fish, with an Australian Amberjack Kampachi Crudo (a tangy, wasabi-led dish with red shiso) Bluefin tuna tartare, with Oscietra caviar, fresh wasabi and shari crackers, served in mysterious volcanic orbs which emanate smoke, and finally, sweet King Crab legs with yuzu, before delving into a precisely layered and complex trio of nigiri.

Another Koshu, this time a Gris-de-Gris 2022 (with similarities to a bold and orchard fruit-laden orange wine,) is paired with a grilled yellowtail tartare with fresh black truffle, as well as a further Oscietra caviar dish and Hotate Aburi - a rich and very complex dish with seared scallop, Goma truffle and balsamic figs.

The menu and stories from Chef Tanyag move swiftly into his childhood favourites, the highlights being a BBQ Unagi handroll with freshwater eel and miso gochujang and an incredible A5 Wagyu Sando - a precisely cut, and beautifully soft sandwich, with rice flower bread and wasabi leaf, which pairs wonderfully with the Mercian Mariki Syrah, with hints of minerality and spice.

Part five highlights Tanyag's undisputed status as one of the city's most inspiring chefs, with a crisp and zesty blood orange and camomile granita, followed by its culinary polar opposite: a hot soufflé, with miso caramel and fresh wasabi ice cream - one of the most remarkable flavour combinations you'll encounter this year.

The Luna Omakase X Chateau Mercian Wine Pairing Menu runs until 30 September, and then from the 1st of October at sister restaurant, Juno in Kensington.

Discover Marqués de Casa Noble Tequila

Much like the company’s previous tequilas, the new limited edition is harvested, distilled and bottled using only traditional production methods on the private family estate (located near the town of Tequila in Jalisco, Mexico, it comprises over 6,500 acres of land and more than one million blue agave plants).

Each stage of production is controlled and overseen by founder and master tequilero José Pepe Hermosillo. Firstly, the blue agave is grown in the region’s volcanic soil, which creates the plants’ distinct flavour profile. Marqués de Casa Noble Tequila is then aged in new French oak barrels for two years.

These barrels are selected from trees in the Allier region of France, which are then transported to Tronçais and Bertrange (the French forests known for producing high-quality oak wood, prized for winemaking), where they are toasted and aged one additional year to create Hermosillo’s perfect vessel for liquid maturation. Hermosillo then blends 12 ‘extra añejos’, and nine ‘añejos’ aged for up to five years to create the Marqués de Casa Noble Tequila.

‘Each step of the tequila-making process was carefully planned and executed over the course of many years to create this unmatched spirit,’ explains Hermosillo. ‘We aimed to create a spirit that is not just complex and premium but also sippable – something to be enjoyed alongside life’s best moments.’

The result makes for a rich and silky tequila with a flavour profile of cooked agave, vanilla and peach, topped with roasted pecan, almonds and white chocolate, finished with spiced touches.

Marqués de Casa Noble Tequila, RRP £240, available at casanoble.com

Its premium cuvée is a tribute to Barbe Nicole Ponsardin, also known as Madame Clicquot, who took over her late husband’s wine business, becoming the first female champagne producer and introducing several innovations into the champagne-making process.

Jacquemus has worked with the 2018 iteration, the 25th vintage of the cuvée launched in 1972. ‘I have always admired Veuve Clicquot, its savoir-faire and history,’ says the designer. ‘I wanted to create a collaboration that brought together both of our worlds in a meaningful way. Jacquemus has always been a lifestyle brand, going beyond fashion. That’s why this project interested me so much: to work on the world around the bottle with Jacquemus codes and share our mutual values of French culture.’

For his interpretation of the bottle, Jacquemus draped the vessel in a white Toile du Marais canvas, a gesture designed to evoke the elegant simplicity of heirloom textiles drying in the sun, ‘a human, simple touch’. On the canvas, yellow embroidery marks the vintage’s momentous release. ‘Yellow is my favourite colour, and has always been a key focus in my collections,’ says the designer, noting the connection with the champagne house’s own visual codes. ‘Veuve Clicquot has owned this colour since 1877, and I loved the idea of wrapping the bottle in this warmth, like sunlight stitched into fabric. It became a thread throughout the project.’

Born and raised in the South of France, Jacquemus’ work is heavily influenced by his Mediterranean upbringing and the region’s luminosity, and this collaboration is no exception, particularly as the current cuvée is described by its maker as ‘a wine with a sunny soul. Its colour is bright and luminous. Its precise style is characterised by a subtle finesse and freshness, expressed through its salinity.’

For the 2018 cuvée, Jacquemus created a collection that is intended to reimagine the ritual of drinking and sharing champagne. The hero piece is a modern take on a French 18th-century classic, the rafraîchissoir, a large vessel designed to keep champagne cold. ‘The shape came from Medici vases, which I love, but also from my childhood memories: the trompe-l’oeil fish and the hammered texture are a wink to the Mediterranean,’ says the designer. ‘The handles’ details are square and round, a Jacquemus signature.’

The exquisite silhouette of the rafraîchissoir (a limited-edition piece made on request) was brought to life by artisan Camille Orfèvre, a recipient of the Meilleur Ouvrier de France, the highest accolade recognising exceptional craftsmanship. ‘Camille is incredible, one of the last great metalsmiths in Paris,’ says Jacquemus. ‘His atelier in Le Marais is full of history. I loved working with him because he understands about detail and tradition. Like in couture, every gesture matters. We talked a lot about celebrating savoir-faire and perpetuating traditions.’

Each piece takes more than 40 hours to create, using antique techniques that include polishing, engraving and lacquering. ‘This project is a tribute to true craftsmanship, and that’s what makes it so special.’

Le Rafraîchissoir and La Grande Dame by Simon Porte Jacquemus are available from Harrods, POA

The Fat Badger is perhaps the most garlanded opening yet from Public House; the newest sibling of artfully scuffed contemporary gastropubs The Pelican in Westbourne Park, The Hero in Maida Vale, and Cotswold bolthole The Bull in Charlbury. The group, inaugurated in 2022 with the opening of The Pelican, is the brainchild of Philip Winser (concept and design) and James Gummer (ops and menu development), who grew up together near Charlbury. (The third partner, Olivier van Themsche – business and acquisitions – is French.) Returning to the UK during Covid after a long hospitality jaunt in the US, Winser was galvanised with a growing interest in farming and food pathways, and keen to open something in London. Gummer’s local – now The Pelican – was up for sale: 'A hideous, blue-painted Italian pub concept,' says Winser. 'But such amazing bones.' Piqued with the idea of framing a traditional British pub as both a hub for beer-sloshing conviviality and a vehicle for platforming homegrown cooking and produce in an unbuttoned context, they took the plunge. The rest is history.

Provenance has been the group’s core tenet across both aesthetics and eating from the off. All its pubs are laughably beautiful: urban-pastoral amalgams of muted minimalism and an elegant harnessing of original and curated features. They operate a full-service, in-house design and build studio, led by interior designer Leticia Blakiston Houston, and have adhered to a key set of rules from the outset: no paint, natural materials, lime plaster, beautiful objects, a sense of nostalgia. 'A design style that’s sort of how our houses would look,' Winser says. 'Everything had to have a level of craftsmanship and be based around UK heritage. Even down to the oak we use, it was all taken to a really nerdy level.' (To those ends, they work closely with a furniture restorer near Charlbury; with deVOL kitchens on custom lighting; luxe kitchenware brand Katto for their knives; and an artisanal Somerset bedmaker to forge the four-posters in the Bull’s overnight rooms, to name but several.)

As for the food, seasonality and sustainability are paramount. As much produce as possible is sourced in the UK, with a decent amount pulled from their own market garden at Bruern Farms near Charlbury (a 1.6-acre plot with approximately a polytunnel per pub), and animals bought whole from the the regenerative Whittington Lodge and Paddock farms in the Cotswolds. Its simple, ingredient-led dishes bely some serious cheffing bona fides: Sally Abé, previously of The Pem, has been recently installed as head of food at The Bull; The Fat Badger’s head chef George Williams manned the hobs at Dorian and the River Café; and group exec chef Doug Sims led the kitchen at Quo Vadis. The menus are as ascetic in concept as they are deft in practice, offering no more detail than things like ‘fresh cheese, pea’ or ‘cod’s cheek, curry’ – which would seem affected if the results weren’t so delicious.

The Pelican, et al, run a conventional à la carte. But at the Badger, wunderkind Williams and sous Beth O’Brien have devised a set menu format: four courses, a few snacks, a modicum of choice in terms of the headline mains but you’re generally at the whims of the kitchen. The overarching focus on seasonality and sourcing remain, but things err more painterly here, especially in the small bites: a chilled tomato and crab soup with perfect soda bread; a Cornish tuna belly tostada with finger lime; shuddering nuggets of sweetbread on celeriac tacos; scallops with Lilliputian white prawns and bisque (and so on).

Delicate it may be, restrained it is not. 'It's a bit of a feast,' says Williams. 'Exactly how I like to eat: loads of food at the beginning, something really intricate and interesting, and then just something big to make sure that everyone's nice and fed.' It’s all, cumulatively, exceptional – the pub experience embellished with a slick of ceremony, subtle recherché club vibes afforded by the half-hidden entrance, and course after course of blinding eating. The immersive spatial design and hubbub of the visible kitchen were conceived to heighten the communal ambience, too: 'The thing that kept coming up in the conversation was that we wanted to feel like being in someone's kitchen,' explains Williams.

And next? After opening another pub – The Hart, off Marylebone’s bijous Chiltern Street this autumn – Winser, Gummer and van Themsche have their sights set on co-launching Pub Club. A training initiative near Charlbury, its aim is to impart practical knowledge and skills in cooking, front-of-house, food production, nutrition and financial literacy, promoting hospitality and its skillsets in a hands-on, project-based way for new generations. 'We spent the last couple of years working on food distribution and producers,' explains Winser. 'We're now looking within the organisation of how to invest and create new systems.' The scheme, he says, aims to give 'young adults the confidence to get into the hospitality industry and realise that there's a really great career path there' in a way that isn’t as regularly embraced in the UK as it is on the continent. Embryonic it might be, but the intention is laudable.

When it comes to food, Notting Hill and its near environs are, irrefutably, having their moment. Dorian, Ria’s, Dove, Canal, Canteen, Eel Sushi Bar, Permit Room... the cast proliferates by the day. The Fat Badger might be its most esteemed player yet. As for the group itself: city-best eating, design mag looks and a social conscience? Call it a full house.

Nearly four decades later, Haring’s signature style returns to Absolut. The Absolut Haring Artist-Edition bottle reimagines his original artwork in three dimensions, featuring a vibrant yellow background with debossed red linework which harmonises with the blue of the logo.

The bottle features Haring's signature on the shrink sleeve, and a hand-drawn rendition of the Absolut medallion – depicting LO Smith, who founded Absolut in 1879 – is wrapped around the neck. The result is a collectible piece of 3D art that transforms Haring’s poster into a tangible object.

To celebrate the launch, Absolut has developed a signature cocktail: the Absolut Haring Fizz. This yellow-hued drink, inspired by the vibrant palette of Haring’s design, blends apple, orange, toasted sesame and ginger.

The limited-edition bottle channels Haring’s artistic ethos: that art should be accessible and lived (and follows collaborations from Keith Haring Studio with the likes of Swatch and Lexon). In 1980s New York, Haring sought to take art off the museum walls and into real life. The bottle also preserves the original spirit of the Absolut Art Collection: ‘Absolut has always believed art should be open, joyful and for everyone,’ says Deb Dasgupta, VP global marketing at Absolut.

David Stark, founder and CEO of Artestar, which represents the Keith Haring Studio, adds: ‘Our mission is to keep Keith Haring’s spirit alive by continuing to expand access to his art and the important messages within it. This project with Absolut revives a moment that meant so much to Keith – not just creatively, but symbolically.’

The Absolut Haring Artist-Edition will be available in global travel retail from 1 July 2025, and then in over 40 markets from October, for a limited time

Bangladeshi architect Marina Tabassum and her Dhaka-based firm, Marina Tabassum Architects (MTA), designers of the 25th Anniversary Serpentine Architecture Pavilion, titled A Capsule in Time, were guests of honour at the event hosted by Michael R Bloomberg, chairman of Serpentine’s Board of Trustees; Bettina Korek, Serpentine CEO; Hans Ulrich Obrist, Serpentine artistic director; and actor, producer and humanitarian Cate Blanchett.

Guests, who were able to browse Giuseppe Penone’s exhibition ‘Thoughts in the Roots’ at Serpentine South and enjoy Sir Peter Cook’s Play Pavilion, dined in style on dishes including traditional dum pot biryanis, topped with pastry, layered marinated meats and vegetables with basmati rice. Members-only platform Dorsia was on hand with a tempting food trolley, offering chicken tenders and caviar.

Chef Skye Gyngell, of Spring, stepped in for desserts. Bangladesh’s seven-layered tea was the inspiration, resulting in infusions of lychee and saffron, as well as coconut, mango and sesame cakes.

‘From our loyal patrons to our inspired partners, we are deeply grateful to all who made this year’s Serpentine Summer Party a success,’ said Korek and Obrist. ‘Last night was a celebration of the artists whose projects extended from inside the galleries and beyond their walls into the surrounding park, of Serpentine supporters everywhere, and of the Serpentine Pavilion’s 25th anniversary. In the words of our very first Pavilion architect, Zaha Hadid, “There should be no end to experimentation.” Thanks to the generosity of the global Serpentine community, and especially our inaugural Summer Party Host Committee, the Serpentine spirit of experimentation will continue throughout the summer and all year round.’

Anish Kapoor’s sculptures are adventures in form and human experience that manoeuvre between scale and material, at once confounding and thrilling as they challenge perception. The British artist recently applied his gift for creating light, spectacle and aura to a collaboration with the House of Rémy Martin. A new limited-edition Rémy Martin XO decanter, created with Anish Kapoor, is accompanied by an artwork, Pagan Gold. Together, the works represent an exploration of colour, light, space and storytelling.

From the beginning of the project, Kapoor felt a sense of history with Rémy Martin. ‘My father used to drink it when I was a boy in India, and I carried that with me,’ says the artist, whose decanter design was inspired by the unique colour play of the liquid it holds. ‘To me, the dark red-brown of XO has a radiant presence,’ says Kapoor. ‘It glows deeply from within the glass and alters as the light changes.’

The artist’s nod to the past tied in with Rémy Martin’s own respect for heritage, its savoir-faire in cognac-making developed over the company’s 300 years, and passed from one generation to the next.

Art meets cognac

Kapoor’s decanter took centre stage at London’s Institute of Contemporary Arts, highlighting a tasting event that celebrated gastronomy and culture. London producers and artisans contributed to an ‘Opulence Table’ that treated guests to a sensory journey through one-bite pairings, each food element complemented and enhanced with the deep, layered profile of Rémy Martin XO.

In a space styled by Bash Studios, with floral sculptures by Wild At Heart, chefs from the east London’s Bistrotheque restaurant served up dishes using locally sourced ingredients – such as honey, candied orange, dried figs, and chocolate truffle – adding cultural references and colour so that each delicacy echoed the aromatic richness of XO, encouraging explorations in touch, smell and taste.

The XO poured from Kapoor’s decanter, a vessel that, explains Jean-Philippe Hecquet, CEO of the House of Rémy Martin, encapsulates the fiery mahogany and opal tones of the cognac and invites exploration.

You’ll find, according to the tasting notes, an olfactory hit of plums and dried figs, candied orange and passion fruit, honey and jasmine. Then, through an opulent blend of eaux-de-vie, a taste that is generous and multifarious. Notes of mature fig and candied orange, hints of spicy nutmeg and freshly ground hazelnuts gradually reveal themselves before finishing with gourmet notes of roasted cocoa beans, honey and gingerbread.

A signature cocktail, the Rémy Martin XO Gold-Fashioned On-Ice, blends aromatic bitters, brown sugar, and edible gold leaf for a luxurious on-the-rocks experience, highlighting the richness of the XO blend.

Present at the ICA event alongside the decanter was Kapoor’s concave mirror sculpture, Pagan Gold (2023), created for the collaboration and here adding intrigue to the visual feast. ‘Concavity creates optical illusions,’ says the artist. ‘It turns the world upside down and induces interiority. It invites us to think about the inner life of things.’

‘Rémy Martin XO perfectly embodies the heritage and savoir-faire of the maison,’ reflects Hecquet. ‘It is the ultimate expression of our terroir, offering an exceptionally smooth, full-bodied blend of eaux-de-vie from Grande and Petite Champagne that gradually releases a wealth of harmonious aromas. Its opulent radiance paired with the timeless design of its magnificent decanter has inspired Anish Kapoor, whose creation now becomes a part of our brand’s enduring legacy.’

Stockist information for the UK: Rémy Martin XO x Anish Kapoor limited edition RRP £195 (70cl), available from Selfridges

‘I'll eat pasta every day,’ Tucci says. On a week like this, with London basking in a heatwave, his go-to is spaghetti alle vongole – ‘which is perfect, light, satisfying’ – paired with salad: ‘You don’t need much more than that.’ The idea of cheese with the dish, however, leaves him cold: ‘That’s bad, very bad.’

Pasta may be Tucci’s number one, but there’s a close runner-up: oysters and a martini is, he says, ‘one of the best things in the world’. On the perennial debate of gin versus vodka, he’s torn. ‘I love gin,’ he reasons (we’re speaking in his capacity as an ambassador for Tanqueray No. Ten, which he describes as ‘incredibly versatile, not super juniper-y and very citrus-y, which makes it totally refreshing’). ‘But also, making a Vesper martini [gin, vodka and Lillet Blanc vermouth] is a really nice thing, too.

With World Martini Day impending (June 21), Tucci reminisces about time spent at New York landmark Café Luxembourg on the city's Upper West Side. ‘I used to go there when I had a little money and treat myself to a cocktail,’ he says. ‘As the years went on, I was finally able to afford to eat there, so that was nice.’

These were Tucci’s pre-Hollywood days, when he worked in restaurants to support his acting training. ‘I’ve always been interested in food and drink,’ he muses. ‘My parents were amazing cooks – my whole family, actually, on both sides. I learned how to bartend many years ago. I also worked in a kitchen as a prep chef, and was really fascinated by restaurant culture. That’s why my cousin and I wrote the movie Big Night.’

The 1996 film, which is about two Italian immigrant brothers running a struggling restaurant in 1950s New Jersey, is a love letter to food – and became the catalyst for Tucci’s career. He went on to star in hits such as The Devil Wears Prada (2006), The Lovely Bones (2009) and The Hunger Games franchise (2012–2015), becoming a household name.

A gourmet to his core, Tucci never left the world of food and drink behind. He was perfectly cast as chef Julia Child’s husband in 2009’s Julie & Julia. But it was perhaps in 2020, when he posted an Instagram video of himself making a negroni which promptly went viral (1.3 million views at the time of writing), that the public became, as he puts it ‘interested in my opinion about food and drink’. With Searching for Italy and Tucci in Italy, where the actor deep dives into regional specialties from lardo to limoncello, he has carved out a niche as something of a modern ambassador of la dolce vita. Think of him as an urbane Bourdain, with less swearing and more biscotti.

The first thing that Tucci does when he gets to a new filming location is ‘go find a great meal’, or, if he’s staying in an apartment rather than a hotel, ‘go grocery shopping and make a big pot of tomato sauce – marinara’. He is nothing if not consistent.

While filming his most recent series, he came across what he considers to be the most magical place he’s ever been (a considerable endorsement given the visual sumptuousness of his shows): Trentino-Alto Adige in the Italian Dolomites. ‘It’s one of the most beautiful places ever,’ enthuses Tucci. ‘And, because that area was controlled by the Austro-Hungarian Empire, the food is really interesting: different kinds of noodles – not really pasta in the traditional sense – polenta, root vegetables, meats, fresh water fish… More butter and less olive oil.’

There are plenty more gastronomic odysseys ahead – Tucci in Italy has just been renewed for a second season – but for this weekend, it’s Tanqueray at the Tuccis’.

Stanley Tucci celebrates World Martini Day with Tanqueray No. Ten and a limited drop of pre-batched martini cocktails, inspired by his own recipe. Follow the link to be in with a chance of receiving one of the limited edition bottles.

Over three days from 12 to 14 June 2025, Mount Street’s stores will embrace the local community, opening new storefront seating areas for alfresco dining and tea experiences. These include a traditional Milanese aperitivo by historic pastry shop Marchesi, and the Mount Street Neighbourhood’s collaboration with Ladurée, in the form of soft-serve ice cream topped with personalised macarons. Other sweet delights include a popsicle stand by Métier, two exclusive ice cream flavours by Farm Shop, and more frozen desserts available from a cute cart by The Connaught hotel.

In true British fashion, an array of afternoon teas is available from various establishments, including a traditional option at Jean-Georges at The Connaught. To help visitors navigate between refreshment spots, artist Sainte Maria has illustrated a map of the area, marking the abundance of tea options.

But it's not all about food and drink. The festival organisers have also collaborated with local galleries, artists and other creatives – a partnership that will run throughout the summer season. Alfie Nickerson, a grower of biodynamically cultivated flowers, will run a flower stall, while Phillips Auction House will be launching a Modern & Contemporary Art sale. Hamilton's Gallery will host a screening of Isaac Mizrahi’s fashion documentary, Unzipped, and Lucy Sparrow will show her felt artworks of British fish at Lindsey Ingram.

With a cool drink in hand on a (hopefully) glorious summer’s day, what better way to explore this neighbourhood rooted in British heritage?

The Mount Street Neighbourhood Festival runs from 12 to 14 June 2025, mountstreetneighbourhood.com

Inside Makers, London’s new ‘healthy chocolate’ shop

The Lebanese chemical engineering graduate taught herself how to make chocolate at home and infuses her creations with her love of wellness and ‘clean’ eating without compromise. ‘I grew up in Lebanon in a family that believed in cooking from scratch and eating clean, long before it was called that. If we wanted dessert, my mum made sure we baked it ourselves. That’s where I learned that flavour and nutrition don’t have to be at odds,’ Freiha tells Wallpaper*.

‘That mindset never left me. When I started teaching myself how to make chocolate, I realised how much conventional chocolate relies on ingredients that aren’t great for you: refined sugar, seed oils, wheat, dairy, artificial additives and preservatives.

‘So I wanted to challenge the status quo and push the boundaries of the artisan luxury chocolate world using “better for you”, health-conscious and clean ingredients, without ever compromising on incredible taste. If you're going to eat it every day, it should be guilt-free.’

The Makers kitchen is led by the Belgian chocolatier and patissier Alexandre Vandale, who comes from a traditional luxury chocolate background. The chocolates look as good as they taste, as he unites his savoir-faire with a contemporary take on indulgence. Products include sphere bonbons, square bonbons, candy bars, tablettes, paleo baked goods, spreads, hot chocolate on tap and seasonal soft-serve ice cream.

The flavours are unique, with ingredients including ancient Chinese herbs and Peruvian plants. Achieving a tasty result, Freiha confesses, wasn’t an easy ride. ‘Everything had to be rethought. Our executive chef, Alexandre Vandale, built every single recipe from scratch: praliné, ganache, feuilletine, and jams. We weren’t using the conventional ingredients most luxury chocolatiers use, so it became a technical challenge in the truest sense. But that was the fun part. Working within strict limitations pushed us into real invention. It’s a scientific process – the timings, temperatures, textures – and we thrive on that level of precision.’

To recommend a favourite flavour is difficult for Freiha, but she says the coconut praliné candy bar with astragalus really caught her off guard. Astragalus is an ancient Chinese herb known for supporting cell regeneration and vitality. Other offerings include soba cha crunch sphere bonbons (a particular hit in the Wallpaper* office, although everything we tasted was delicious); almond orange blossom marzipan square bonbons; hazelnut wafer and maca candy bar; caramel popcorn covered in dark chocolate; paleo marble bundt; and a secret off-menu iced chocolate.

The shop interior is inspired by the origin of cacao and boasts a maximalist colour palette, including blue tones that nod to the western coast of Africa. However, Makers’ interior also nods to Freiha’s heritage. ‘Hospitality is such a big part of Lebanese culture. It’s not just about service, it’s about making people feel seen, remembered, cared for,’ she says. ‘The space includes personal touches, copperware handmade by a Lebanese workshop, hand-painted tiles with the Lebanese flag, lemons and wild strawberries, and motifs from my childhood. Even the rhythm of the boutique, with its layered textures and interior design, mirrors an old Lebanese house. It’s important to me that Makers feels like an extension of that world, warm, generous, and intentional.’

‘Some of our bonbon flavours nod to that heritage too: pistachio marzipan, tahini black sesame, and coffee cardamom. They’ve become quiet favourites, and I’m always dreaming up more. It’s my way of bringing a little bit of home into each bite.’

Makers is located at 2-4 Queen's Elm Parade, Old Church Street, London makerslondon

Rémy Martin has tasked Kapoor with the creation of a limited-edition decanter for its prestige XO cognac. Luckily, the sculptor was already a fan, thanks in large part to memories of his father’s maritime history. 'When I was a boy in India, my father, who was in the Navy, used to drink Rémy Martin,' he tells Wallpaper*. 'It seemed to me a drink imbued with sophistication. The brand has a very special nostalgic resonance for me.'

Given free rein for the new design, and as a self-proclaimed ‘colourist’, Kapoor’s approach to the new decanter centred on this aspect of the liquid, with its varied brandy hues blending into deep ochre in the bottle and lighter gold in the glass. Taking photos of the original sculpted decanter from all sides, he noticed how much the cognac actually shifted colour and tone as the sun caught different angles of glass. It was beautiful, but added to the challenge. 'The colour of XO changes as the light changes, so I had to search,' says Kapoor. 'To me, the dark red-brown of XO has a radiant presence: it glows deep red-brown from within the glass and alters as the light changes.' The focus on colour and light led Kapoor to focus on a minimalist design, smoothing out elements of the original and allowing the cognac to show off its depth without distraction.

Alongside the decanter, Kapoor has also created an artwork for the House of Rémy Martin, a huge, painted concave mirror that sits within his recent collection. 'I have been playing with curved, concave forms and reflective surfaces for many years now. The concavity in [the] mirror creates optical illusions,' says Kapoor. 'You come within the focal length and the image flips the right way up: it turns the world upside down and induces interiority. It invites us to think about the inner life of things.

'The concave mirror captures the reflective qualities of Rémy Martin XO. It offers a kaleidoscope of sensations, aromas and emotions.' It’s a good job there’s plenty of time to reflect over a glass or two, then.

Rémy XO Martin x Anish Kapoor Artistic Collaboration Limited Edition Cognac RRP £195 (700ml). Exclusively available in the UK at Selfridges in-store and online at selfridges.com

remymartin.com

It certainly was for me, over 25 years ago, when I was first offered a hastily poured Jack Daniel's over ice at a house party. What immediately struck me was the extraordinary spectrum of flavours in the glass, compared to Irish whisky and the small number of Scotches I had tried at that point: sweet, then savoury and spice-laden, then sour, then back to something mellow, vanilla-heavy and oaky... it piqued my interest in the wider world of whisky, of which I’m as passionate as ever, all these years later.

Today, the category of American whisky is certainly going through a transformation – something akin to the way Scotch did a decade ago –with a rise in popularity for limited-edition, small-batch releases, single-barrel offerings and highly prestigious, ultra-premium releases with age statements well into the teens and beyond, all of which command huge respect from spirits collectors and, of course, come with suitably high price tags.

Alongside this development comes a greater focus on the ‘grain-to-glass’ concept: taking a much greater understanding of the growing conditions and ecology of the raw materials used in making bourbon, as well as highlighting the sustainability and regenerative practices that are being widely celebrated by the global distilling community.

For the uninitiated, it's probably prudent to take a brief look at just what's under the skin of some of our favourite American whiskies and a little history behind the spirit.

A shot of American whisky history

The story arguably begins during the 1600s, when European settlers travelled to America, bringing with them distillation know-how: what they found was a country full of agricultural potential and the right conditions to grow the all-important grains used in the production of whisky, such as corn, rye and wheat. By the 1700s, Kentucky’s rich ‘bluegrass lands’ – and also Tennessee – became synonymous with the art of whisky distillation, which attracted more European settlers: such as Welshman, Evan Williams, who was instrumental in establishing Kentucky’s 'Bourbon Country' (more on exactly what makes a bourbon whisky later).

The Mississippi River proved pivotal in providing access to the coast for exports to both America's big cities and overseas markets. However, as the 1920s roared in, disaster struck, when the Volstead Act (or Prohibition, as it is more commonly known) came into play and for a period of 13 years, distillation became illegal, leading to the closure of many distilleries (just six remained open in Kentucky, producing whisky for 'medicinal purposes'), leaving only a few major players to keep up with demand once the act was repealed in 1933.

The 1980s and 1990s were a lean time for the industry, but change was afoot. The world began once again to get a taste for American whisky and thanks to the enduring qualities of the likes of Jim Beam, Maker's Mark, Heaven Hill and Buffalo Trace, as well as a new breed of artisanal distillers, the ranks were swelled again. By 2009, Kentucky was home to 19 distilleries. Today, that number is significantly higher, with over 90 currently producing spirit, and many more on the way, demonstrating why the future is very bright for American whisky.

Bourbon’s distinct flavour

From a style point of view bourbon gets its charismatic sweet, spicy and rich, full-bodied flavour thanks to a combination – or mash bill – of different grains: a legal requirement of no less than 51 per cent corn, often bolstered by rye – which brings a distinct herbal and peppery note, alongside wheat, providing a creamier, softer flavour and then additionally, malted barley for extra complexity. Maturing in new, charred and toasted American white oak barrels brings bourbon's rich colour and deep vanilla, cherry and sweet tobacco-led flavours, with the spirit ageing quickly, thanks to the extreme temperatures found in some of the huge 'rickhouses', where the barrels are left to slumber.

It's these two fundamental aspects – grain and oak – that distillers have really begun to tap into, to revolutionise the character of American whisky, to produce some astonishing variants using innovative techniques.

The best American whiskies on the Kentucky Bourbon Trail

Maker's Mark – the master of sustainability

Michter’s – the industry favourite

Jeptha Creed and Potter Jane – from small-scale to next-level craft

Bardstown Bourbon Co – the next frontier in innovation

Heaven Hill and Jim Beam – tradition, innovation, sustainability

Rabbit Hole – pushing the boundaries of flavour

Louisville essentials

Getting There:
Direct flights via British Airways - Heathrow to Cincinnati, or via Chicago to Louisville Airport.

Where to Stay:
The Hotel Distil Autograph Collection: 101 W Main St, Louisville, KY 40202, marriot.com

Hotel Bourré Bonne: 133 W Market St, Louisville, KY 40202, bourrebonne.com

Where to Eat and Drink:

North of Bourbon (cocktails and light dining) northofbourbon.com

610 Magnolia (modern Southern fine dining) 610magnolia.com

Cured (modern European fine dining) curedlouisville.com

The Bar at Fort Nelson (Michter's bar, serving twists on classic cocktails) michters.com

Hell Or High Water (intimate and cosy, modern cocktails, booking needed) hellorhighwaterbar.com

The number of times I’ve discovered bottles at a restaurant or bar, which later turned out to be extraordinary vintages, only to find out weeks, or months afterwards that they’re essentially impossible to find again or are now prohibitively expensive, is all too frequent. I’m forever trying to take photos of wine labels now and have also joined the ranks of Vivino (the wine search-and-rating app,) which has become an almost ritualistic thing to check wherever I go.

Over the years, I have considered the possibility of having a Spiral Cellar installed in my kitchen. This ingenious and now somewhat iconic design certainly gives any home some serious gravitas and the typical cost of a three-metre-deep cellar, which can hold up to 1600 bottles is around £34-40k, taking up to 10 days to install. No doubt, it’s a considerable outlay, but also a sound investment too.

However, this January a chance opportunity arose for me to take the plunge and start building up a more serious wine collection at home. I say by chance, as I finally decided to clear out the modestly sized, previously inaccessible coal cellar of my Victorian house, solely with the intention of decluttering… and the potential I found down there was rather exciting indeed.

Fine Wine in a Victorian Basement?

Traditionally the final resting place for rusting bikes and other junk we no longer need, but can’t quite say goodbye to, the suburban basement is actually a surprisingly good environment to store wine in optimum conditions, if treated properly. Mine was particularly damp, mouldy and musty, but once it was cleared out of the junk and rotten cardboard boxes, and the bare brick walls and floor covered with a breathable ‘tanking slurry’, (a messy job, but ultimately satisfying,) things started to take shape.

'When building a home cellar one of the most vital elements to consider is the temperature: not just it being too hot, or too cold, but ensuring that temperature remains consistent throughout ageing – so the kitchen and garage are off limits!' explains Jake Curran, from the Fine Wine Sales Team for Corney & Barrow, one of the UK’s leading wine merchants. 'The best temperature for long term ageing is between 10-15°C degrees.

'The key thing to avoid is a big fluctuation in temperature,' concurs Ben Godfrey, Buyer for Mr Wheeler Fine Wine. 'It doesn’t want to be anywhere near getting close to freezing in the winter and then jumping to 20+ degrees in the summer: that’s a quick route to ruined wine!'

'Additionally, lighting is a super important, consideration', continues Curran, 'as too much – (especially artificial,) can damage the wine and its aromas – think sun bleaching, but for wine. A cool, dark cupboard or under the stairs are great options, but ideally a dedicated wine fridge would be the best choice.'

Wine fridges come in all manner of sizes and capacities and my advice here is to buy the largest one you can feasibly accommodate, with some companies, such as La Sommeliere offering single cabinets, with UV-resistant glass doors, which hold up to 250 75cl bottles, storing the wine at a set temperature between 5 and 20 degrees: some also have specific temperature zones for different styles of wine.

When it comes to conditioning and entire room or cellar however, then it’s worth considering a complete conditioning unit. One of the common drawbacks of storing wine at home is controlling the amount of moisture in the air, particularly if the aesthetics of the bottle are important to the collector. Damp will begin to affect the labels over time, leading them to deteriorate and in some cases, fall off completely. So, if the look of your collection is as important as the contents, Eurocave have developed the ingenious Inoa cellar-conditioning unit, which comes in two sizes, (for up to 25 and 50 cubic metre spaces,) which circulates the perfectly chilled air around the bottles to ensure any prized vintages are kept in great condition.

After buying a few combined digital thermometer and hydrometers to place in different areas of my newly tanked cellar, remarkably, it turned out that the conditions were a stable 12-14.5 degrees, with a reasonable humidity of about 80% – nearly the optimum for storing wine for long, slow maturation. Also, because it's subterranean, it’s free from any sunlight or major vibrations. So, a great starting point.

Perfecting that Cellar Look and Feel

Once I got the humidity under control (using a dehumidifier set to stabilise at 70%,) it was time to start thinking about how to utilise the space properly. There’s a wealth of options in this department, from the traditional latticed racking, through to wooden upright racks, (worth exploring family-run Tanglewood Wine for some smart options,) and perhaps the ultimate in authenticity: cast limestone displays, from the Stone Cellar Companybuilt to mimic the limestone from the Loire valley, which helps to keep a consistent temperature and humidity.

My starting point was four, walnut finish wooden upright racks, each one holding 28 bottles, (I’ll no doubt add more as the collection grows,) which allow for the bottles to lay at a slight downward angle. 'Keeping the wine in contact with the cork ensures that it does not dry out, shrink and ultimately let in oxygen, the wine killer,' explains Corney & Barrow’s Jake Curran.

I’ve illuminated the cabinets with some low output, rechargeable lights that operate with a 30-second PIR movement sensor, and my cellar is now fit for storing a maximum of 250 regular sized bottles, with a small brick shelf to hold larger magnum formats.

Which wines to drink and when…

But what to start filling it with? This is of course where personal preference comes in, but also a specific distinction. My cellar is one for personal enjoyment, rather than to store wines for investment purposes. If the latter is something you’d be looking to do, then it’s far better to build a ‘portfolio collection’ – a bespoke virtual cellar with a wine merchant, such as Berry Bros & Rudd, Mr Wheeler Fine Wine, or Corney & Barrow, which offer professional storage facilities.

Berry’s charge annual storage fees in a conditioned warehouse of £17.28 per 12-bottle case (discounted to £15.12 if you become a member of its Cellar Plan,) and that way you can keep track of the authenticity of your wine’s maturation before selling it, but also buy ‘in-bond’ – meaning that you don’t pay the VAT on the wine, unless it is removed from the warehouse. It also opens up the opportunity to purchase ‘En-Primeur’: future wine from specific high-end Chateaus released annually, which usually arrives at your bonded cellar of choice a couple of years after the vintage has been bottled.

My tastes tend to be quite conservative: bold Bordeaux-style reds, with a special fondness for the Left and Right Bank classics, such as Margaux, Pauillac, Pomerol and St-Émilion and big, voluptuous, buttery and unctuous whites - particularly Chardonnay-based.

No matter what your tastes are, one thing to consider is the drinking window of each wine. As a rule, wines such as white Burgundies tend to have a smaller window of maturation and don’t require as much aging, offering that beautifully rich and opulent profile pretty much straight off the bat, or after only a few years of cellaring. Bolder reds such as Cabernet Sauvignon and Merlot-based blends, (which you’ll find across the Bordeaux region,) can be bright, fruity, tannic and a tad overly acidic at first, requiring more time in bottle to mellow and to allow secondary flavours and aromas to flourish. As such, they can develop wonderful complexity over decades in the right cellar… the difficulty is no to get too trigger happy and pop the corks before they’re truly ready!

My top picks for building your new home cellar:

White Wine

To Lay Down

To Drink/Keep:

To Drink Now:

This is a beautifully textured wine, from a small number of Aligoté vines planted in 1975 above the famous Mersault area. You’ll find a wonderful richness, including candied fruit, soft toffee, and a fresh citrus backbone, with a delicate touch of spice and butter. Drinking wonderfully now, until the end of 2026.

Red Wine

To Lay Down:

To Drink /Keep:

To Drink Now:

Tour subterranean winery Domaine Evremond

The property itself takes its name from Charles de Saint-Evremond, an exiled French poet at the court of Charles II, and the first ambassador of Champagne in England. The wine estate was founded by two friends – Pierre-Emmanuel Taittinger of Taittinger Champagne, and Patrick McGrath, a Master of Wine and founder of Hatch Mansfield – and is the realisation of their shared dream of creating a stunning English sparkling wine.

Domaine Evremond is a one-hour-ish train journey from London, but the drastic change in scenery from concrete buildings to soft greenery feels like arriving at a secret garden. The building itself is a venture in minimalism that allows its context to do the talking. Designed by French architect Giovanni Pace, the building is one elongated volume with a latticed façade, which opens into a bar area, a gift shop, and an elongated table at which to taste and discuss Domaine Evremond’s signature cuvée.

The cellar extends 23m into the ground, and stays at a cool 12°C year-round, the temperature maintained due to the chalk hillside. With consideration for resources in mind, all excavated material was repurposed, some used to line the winery’s wildflower-meadow roof which, come spring, will be the finishing touch to its integration into the landscape.

‘This is the first time Taittinger Champagne house has planted vines in the UK, which is a huge stamp in the quality of the land here and the opportunity to expand UK wines,’ says India McGrath director of sales, marketing, and communications.

The winery currently makes one signature sparkling wine, the Classic Cuvée. It is a blend of Pinot Noir, Chardonnay and Pinot Meunier, which the team believes ‘expresses the heart and soul of Domaine Evremond’. The Kentish terrain of chalky soils and oceanic influence is translated through the wines’ mineral profile.

In future, the company will create a sparkling rosé, and will offer food-pairing experiences. For now, other than this being a stunning place to enjoy a glass of wine and take in the views, there are also two tasting tours.

The ‘Classic Cuvée tasting’ takes place at 11.30am, and includes a look at Domaine Evremond’s history as well as a dive into the profile of the wine, how it is made, and the impact it is having. The tour can be curated, depending on the guests, and the environment is intimate.

‘It is a really concentrated look at the wine. Guests can come away understanding and knowing our wine,’ says Jeremy Wilson, cellar door manager. ‘In the afternoon, we run a longer viticulture tour. We explore the vineyard and the varieties we have on site, and have a glass in the vineyard. We want to make it fun, sparkling wine should be fun. And if you don’t fancy a tour, enjoy a drink on the terrace with a glass or bottle and the view.’

To book a tour, visit domaineevremond.com

Domaine Evremond is located at :
Chalk Hill, Chilham, Canterbury CT4 8DT

Sketch celebrates Jane Austen's 250th birthday

The exhibition starts at the reception and entrance hall. Courtesy of Lucy Vail Floristry, who also designed last year's exhibition, which coincided with the National Gallery's 200th birthday, an archway is decorated with clematis, rose trails, geraniums, catmint, foxgloves, daisies, buttercups and forget-me-nots.

The entrance hall installation is inspired by a regency colour palette, and in each of a series of alcoves, artist Meg Boscowen has painted a scene inspired by the British landscape, with subtle nods to Austen. In The Glade dining room, Lucy Vail Floristry built upon the space's existing woodland-inspired installation with intricate cream and lace parasols filled with colourful flowers.

The Lecture Room and Library features a stunning wisteria tree. Rob Van Helden used this as a focal point to add a dreamy and ethereal touch using delicate lilac and pastel tones. Surrounding this set, bunches of hydrangeas, irises, delphiniums, lupins, and seasonal flowering plants take over the space with romance and whimsy.

The Pod Loos – or ‘egg-like’ bathrooms – are perhaps one of Sketch’s most notable spaces. Now they have been transformed with a contemporary aesthetic. Floral designer Ricky Paul wanted to add a feminine and soft touch with twisting vines and handmade wisteria stems made from rose petals. At the heart of the installation lies a topiary interpretation of a quintessential Austen character, crafted from lush moss.

The new installations are visually and fragrantly stunning, capturing the essence of a countryside garden. To accompany the exhibition, Sketch has collaborated with Penguin on exclusive editions of Pride & Prejudice and Emma; 200 copies of each will be available as limited-edition Vintage Collector's Classics.

In the words of Austen, from Mansfield Park, ‘To sit in the shade on a fine day and look upon verdure is the most perfect refreshment.’ We say Sketch's floral chapter is a close second.

‘Sketch in Bloom’ is on display until 1 June 2025 sketch.london

In 2009, after a ceramics apprenticeship, Matisse moved to a former tobacco farm in North Carolina and set up his own pottery studio, East Fork.

‘For a long time, my family's legacy felt more like a shadow than something to celebrate, so much so that I needed to disappear in the mountains of North Carolina to find my way out of it,’ Matisse says.

Over the last 16 years, Matisse has grown East Fork into a successful business, alongside his business partner, John Vigeland, and his wife, Connie. East Fork’s product line grew from a line of humble mugs and bowls in earthy colours like ‘panna cotta’ and ‘morel’ to a fully-fledged homeware line that encompasses kitchen essentials, candles and even glassware. The company also grew; today East Fork has more than 100 employees in its Asheville, North Carolina headquarters.

Finally, Matisse was ready to re-embrace his famous forebear. Today, East Fork has unveiled the Matisse Collection, a joyful assortment of tabletop essentials featuring the French artist’s most iconic works.

There are plates emblazoned with whimsical faces–based on Mattisse prints such as ‘Bédouine au grand voile (1947),’ and ‘Nadia au regard sérieux (1948)’. There’s a delicate line-drawing of a plane tree—’Le Platane (1951)’—printed on a round serving platter. And then there's a set of dinner plates printed with the artist’s most recognizable cutouts, a series of reclining figures titled ‘Nu Bleu’ (1952). The company has even launched a new brilliant azure colourway, La Sirène, to complement the decorative items.

‘With time, it feels like a natural progression to honor my great-grandfather’s legacy in this special way,’ Matisse explains.

The ceramist was also working with a deadline: Henri Mattisse’s oeuvre entered the public domain in the U.S. this year. For the collection, the younger Matisse was able to collaborate with his family’s estate and foundation, Héritiers Matisse, to ensure that the East Fork line was as faithful to the artist’s originals as possible.

‘Now that [East Fork’s] stood firmly on its own for many years has the weight of that legacy lightened enough to celebrate and honor it. This collection is the beautiful culmination of that process,’ Matisse says.

Discover the sensory world of the ‘Regent Street Sensorium’

The exhibition, at 10 Heddon Street, was created in collaboration with Bompas & Parr, a creative design studio made up of artists, architects, chefs and technologists. The star attraction is a reimagined Regent’s Street in the form of jelly sculptures that are available to buy and eat – tuck into a slice of architectural history in flavours including crispy green apple, creamy melon and milk, and floral rose and hibiscus.

Jelly may seem like an unusual choice of medium to create sculptures, but for Harry Parr, co-founder at Bompas & Parr it was a natural choice: ‘Jelly has always been a playful yet powerful medium, and this project brings together art, history, and gastronomy in a way that’s both delightful and thought-provoking,’ he says.

On Wednesday 23 April, two new workshops will join the exhibition. The first is a book reading with author and tour guide Jack Chesher, and the second is a marbling workshop with designer, stylist and author Zeena Shah.

Alongside this hands-on experience, the immersive pop-up is also designed to ignite smell. Created by Aromaria, a family owned fragrance business founded in Mexico City, the new scent ‘Regent Street’ is inspired by its location. Aromaria will also be hosting classes on the power of scent and fragrance composition.

There's the chance, too, to listen to stories about the area, such as that of Heddon Street’s role in David Bowie’s Ziggy Stardust album cover.

The purpose of the exhibition is to encourage visitors to break away from their screens and reconnect with their surroundings, in a fun and playful way.

To sign up for the marbling workshop with Zeena Shah see the link here
To sign up for the book reading and walking tour with Living London History, see the link here

Regent Street Sensorium is located at 10 Heddon Street until 27 April 2025
regentstreetonline.com

High West was founded in 2006 and was the first distillery to be legally established in Utah since 1870, due to the state’s famously stringent ban on alcoholic drinks (it is still wise to have I.D. with you when heading to a bar.) The operation started out with one small still, located, fittingly, in an old livery stable. Since, High West has evolved to become a globally recognised and highly-acclaimed brand that has earned a respected position in the whiskey market.

The distillery has expanded from its humble beginnings to a state- of-the-art enterprise, with master distiller Brendan Coyle at its helm. He leads a talented team who are passionate about American rye whiskey and the fine art of blending. They experiment and innovate, melding tradition with modern science and exploring the rich possibilities of blending to create a product that is complex, balanced and delicious. New and exciting expressions are presented alongside the brand’s flagship products such as ‘Double Rye’, ‘High West Bourbon’ and the evocatively named ‘Campfire’.

The distillery is set in a dramatic setting in the hills outside Park City, with the cinematic backdrop of the snow capped Wasatch mountain range. Park City itself originated as a mining town in the mid 19th century and retains its gritty frontier town character, though these days, the provisions stores along Main Street stock the finest cowboy boots, Stetsons and ski gear.

This beautiful part of America is a top notch skiing destination; Park City Mountain Resort was a major location for ski and snowboarding events at the 2002 Winter Olympics, and Park City also hosts The Sundance Film Festival. High West has taken its place amidst these high-end attractions, and is a prominent player in the Park City resort community. The High West Saloon is a must-visit spot and is reputedly the world’s first ski-in, ski-out gastro- distillery. Just the place to go after a day on the slopes (or on horseback). The saloon offers plenty of Wild West atmosphere and showcases an array of seriously good spirits alongside a tempting cocktail list and a menu of hearty American fare.

The brand’s footprint in Utah extends beyond the creation of exceptional whiskey. In 2022, mindful of the fragility of its environment, they launched the ‘Protect the West’ initiative, a commitment to support organisations who share their passion for the West, with conservation efforts devoted to the fight against wildfires, protecting winters and the preservation of wild-land.

highwest.com

A potted history of Irish whiskey

If ever there was a tale to be told in the world of spirits – one of success, tragedy and then a most-justified redemptive renaissance, it would almost certainly have Irish whiskey as its leading character. In fact, the fortunes of this legendary spirit run deep into the heart and culture across the whole of Ireland.

From a brief historical perspective, it could be argued that whiskey-making as we know it was derived from Ireland before Scotland, thanks to the worldly travels of 12th-century Irish monks – whose distilling skills were transferred to the Scottish west coast some years later.

Arguably the oldest recognised distillery site in Ireland, where the famous Old Bushmills distillery now operates from, can trace its roots back to 1608, when King James I granted a licence to distil whiskey – and Bushmills is today recognised as the oldest continuously running whisk(e)y distillery in the world.

Fast forward a few centuries to the 1800s and Ireland was a thriving powerhouse of whiskey production, distilling one gallon in every seven made across what was then the United Kingdom of Great Britain and Ireland, eventually becoming its largest spirits producer. Indeed, Irish whiskey’s popularity gave rise to frantic fund-raising from new distillers, especially in Dublin, which was home to no fewer than five of the biggest licensed distilleries in Ireland and a host of smaller, independent ones dotted across the Liberties area of Dublin and widely across the whole country.

With such a rosy outlook, what could possibly go wrong? Jump forward again to the mid-1960s and only four whiskey distilleries remained open across the whole of Ireland, where 30 once stood: Bushmills in County Antrim, Jameson and Powers in Dublin and the Cork Distillers Company in the south. Previous cold economic winds had finally taken their toll, with the Great Depression, both World Wars and Prohibition in the USA resulting in a huge oversupply, and sadly, a lack of future business.

Ireland’s enduring liquid legacy

However, you can’t keep a good thing down when a nation’s passion and pride come together. The Irish whiskey industry began to rebuild. In 2015 Teeling became the first distillery to be built in Dublin for 40 years, followed at incredible speed by a raft of smaller, craft operations across Ireland. Today, that number is close to 50 in operation, demonstrating the popularity of the spirit once again.

The rise in new distilleries offering a more youthful spirit has meant there is now a huge premium on the older, rarer stocks of whiskey distilled decades before and the market for ultra-premium Irish whiskey has expanded dramatically, with some distilleries offering age statements that command eye-watering price tags, to rival those offered by both Japanese and Scotch

Irish whiskey’s unique flavour

One of the biggest contrasts between Scotch and the majority of Irish whiskey, is the production style, which results in a distinct difference in flavour between the two. Ireland has become synonymous with what’s called Single Pot Still-style whiskey: a spirit triple distilled in large copper pot stills, made from predominantly unmalted barley, rather than the 100 per cent malted barley used in Scotch single malt.

This unmalted, triple-distilled style gives an incredibly fresh, floral and almost tropical fruit note to the whiskey and once it has had a chance to really get some age behind it in oak casks, it becomes a thing of absolute beauty: complex, rich, structured and bursting with character, making Irish whiskey without doubt, one of the most highly-prized – and now sought-after – spirits in the world.

Neil’s alternative selection of Irish whiskey gems for St Patrick’s Day

Whilst the pubs across Dublin’s Temple Bar will be no doubt overflowing with pints of Guinness and many a toast raised with large glasses of Jameson Original (arguably the benchmark that Irish whiskey has long been measured against), there are plenty of other gems to explore this St Patrick’s Day, which exemplify Ireland’s deep rooted love affair with great whiskey-making.

Bushmills 15-Year-Old Cognac Cask Finish

Bushmills has been the consistent beacon of Northern Ireland’s whiskey-making traditions and is made using 100 per cent malted barley, rather than the single pot still traditions Ireland is famed for. Take a trip over for a visit and you’ll see the fusion of traditions from the old distillery and a remarkable, state-of-the-art new facility, alongside one of the most impressive cask warehouses in Europe. The Giant’s Causeway is only a stone’s throw away too, which makes for an inspiring backdrop for your whiskey journey. There’s an impressive portfolio of core releases including a vibrant and fruity 16-year-old, a rich and rewarding 21-year-old, part matured in madeira casks, all the way through to a bold and complex 30-year-old, finished in Pedro Ximenez sherry. However, my pick is this incredibly easy drinking Cognac cask matured release, which has swathes of dried fruit, honey and hidden tropical fruit notes.

The Heart Cut – JJ Corry #11

This very limited-edition bottling is a partnership between London-based independent bottlers The Heart Cut and Louise McGuane from JJ Corry, a renowned whiskey broker and curator of unusual whiskey casks from across Ireland. The blend explores Irish Pot Still, grain whiskey (a lighter style used in blending,) and single malt whiskey, all of which have been matured in a range of casks, including oloroso sherry and the highly unusual Pajarete (a Spanish sweet wine, which was one used abundantly to season casks, before being filled with new make spirit.) Well-balanced, light and fruity, there’s some serious blending skills at work here.

Midleton Very Rare 2024 Edition

Arguably one of the key players to spark the rise in super and ultra-premium Irish whiskeys, Midleton is a major distillery based down in the beautiful and verdant area of Cork in the south of Ireland. Celebrating its 200th Anniversary in April 2025, the distillery has some of Ireland’s oldest whiskey in its warehouses (some dating back 50 years,) which it periodically releases as extremely limited-edition and expensive bottlings. The Midleton Very Rare series (we previously explored 2024’s Ruby Edition) has become arguably its most collectible and is a blend of Single Pot Still and grain whiskeys, leaning into the blending skills of Master Distiller, Kevin O’Gorman. This vintage is full of floral, aromatic notes, lighter dried fruits (apricot) and an abundance of vanilla and darker toffee apple notes.

Green Spot 2013 10-Year-Old Bourbon Cask

Green Spot is one of Ireland’s most lauded Single Pot Still whiskeys, with a heritage dating back to the Dublin heyday, when Irish whiskey was originally flourishing. One of five from the ‘Spot’ range (you’ll also find a superb Yellow Spot finished in Malaga wine casks, a Red Spot rich in sherry cask notes, a Gold Spot finished in Italian Valpolicella Riciotto wine casks, and a youthful Blue Spot 7-year-old in ex-bourbon casks…), this single cask edition, exclusive to spirits retailer The Whisky Exchange, is also finished in a bourbon barrel and is wonderfully fresh and fruity, with vibrant citrus notes and softer orchard fruit.

Dingle Single Malt Triple Distilled Whiskey

Dingle has emerged as one of the key standouts from Ireland’s craft distilling renaissance, since it first arrived on the scene back in 2012. It consistently delivers a very impressive and complex whiskey and this latest release, matured in a combination of ex-bourbon and Pedro Ximenez casks shows just how rosy the future is for the new breed of Ireland’s distilleries.

Method & Madness Japanese Chestnut Cask Finish

If innovative flavours are your thing, then Method & Madness will be just the ticket. The concept is simple: a meeting of minds between some of the most experienced distillers down at Midleton in Cork, (the ‘Method’ element) and some of the younger distilling minds in the business (the ‘Madness’…) The modus operandi is one of exploring the boundaries of Irish whiskey, without breaking the regulations, so you’ll find unusual cask types (like this Japanese chestnut) different grain mixtures and other technical trickery to produce whiskeys full of character.

Waterford Cuvee Koffi

Waterford is something of a bittersweet pick - as late last year, the distillery sadly went into receivership and - at the time of writing, its future still looks to be on shaky ground. However, it would churlish not to include one of its existing bottlings in the list, given how much of an impact it has had to understanding the terroir of the barley used in Irish whiskey production. This release is a marriage of no fewer than 24 barley distillates from different local farms, which are then matured for six years in a combination of French and American oak. Herbaceous, floral and spicy, it’s certainly a gamechanger.

Jameson Triple Triple Chestnut Edition

An altogether different take on the Jameson we know and love, this version has been triple distilled as usual but matured in a trio of cask types (bourbon, oloroso sherry and sweet chestnut casks,) and there’s a distinct darker flavour profile, with toffee, toasted nuts, and chocolate.

Redbreast 18-Year-Old Single Pot Still

Another legendary name in Irish whiskey, Redbreast has a broader, slightly darker and spicier flavour profile and house style to its contemporaries and has been one of the industry’s favourite choices to introduce a richer side of the category to new Irish whiskey drinkers. The 18-year-old has notes of stewed fruit, woody spices, sultanas and fresh cherries, with a darker, drier finish. A whiskey to finish the night with, that’s for sure.

These ‘if you know, you know’ spots all embody the irrepressible chic of Paris Fashion Week while offering sanctuary from the chaos; where substance takes precedence over style, but where, of course, style is in no short supply. It is Paris, after all.

Where to eat and drink during Paris Fashion Week

Brasserie Emil

While, once upon a time, Paris was safe in the knowledge that it was the gastronomic capital of Europe, with the culinary scenes in London and elsewhere on the up, the French capital is flexing its muscles. One of the spots defending the title: Brasserie Emil, the restaurant connected to the Chateau Voltaire hotel.

The menu encompasses French classics invigorated by Mediterranean touches: yellowtail carpaccio, veal escalope al limone, rigatoni with fresh morels. Of course, you can always plump for a perfectly-executed chateaubriand. The food, prepared under chef Valentin Lambert, is not stuffy or fusty, but honest and elegant, embodying the sort of social dining that Parisians hold dear.

The surroundings are convivial: despite being perfectly placed for dipping in and out of fashion shows in the 1st arrondissement, Brasserie Emil is a far cry from the white-tableclothed dining halls of yesteryear. Staged by Festen Architecture, the restaurant curates an intimate tavern setting with coffered ceilings and period tiling.

chateauvoltaire.com

A l'Épi d'Or

A l'Épi d'Or has barely changed since the 1920s when it was one of many bistros surrounding the old Baltard food market. This is the sort of old-fashioned bistro that would delight an American tourist, with a vintage interior of moleskin banquettes and tarnished mirrored walls. The establishment falls under the dominion of restaurant kingpin Jean-François Piège and his wife Élodie, serving elevated classics like salad Niçoise, croque madame, and steak tartare with chips (you know what they say – 'if it ain’t broke...')

jeanfranoispiege-jpb.com

19 Saint Roch

19 Saint Roch is the brainchild of Pierre Touitou, son of the founder of the French fashion label APC, Jean Touitou. If Touitou the younger ever worried about living in his father’s shadow, he need not have: Pierre has become, in his own right, one of the emblematic chefs of the Parisian bistronomy scene.

At 19 Saint Roch, black and white tiles pave the floors and an open kitchen is separated from diners by a stainless steel counter. Dishes are ravishing, both in appearance and taste, laying on big, bold presentations and flavours in dishes such as grouper with cherries and walnuts, duck with giblet salad, and the famous île flottante, where the bobbing meringue is a perfect cube (all accompanied by a robust selection of natural wine).

Touitou’s influences span from the Mediterranean to the Far East; his signature hors d’oeuvre, for example, is lo bak go – turnip cakes modelled on Chinese dim sum. While the food, like APC’s designs, relies on the minimalist elegance native to Paris, it also allows itself a rare flourish, and is less ‘brutalist’ than Touitou’s other establishments.

19saint-roch.com

Caché

If you want ‘off the beaten track’, the 20th arrondissement cul-de-sac that Caché calls home (next door to the cemetery containing the tombs of Edith Piaf and Gertrude Stein) is about as inconspicuous as it gets. On a semi-derelict alley, in a velvet-, marble- and brass-clad space that echoes the speakeasies of New York, chef Sylvain Roucayrol does one thing – fish – and does it well. Think toro tuna with ponzu, bergamot-seasoned scallop roasted in its shell, and chicory tempura with anchovy sauce; tables of more than four can also order a whole roasted fish. Wine is a big deal, with a sommelier matching drinks with dishes with pinpoint precision. Italian duo Lorenza Lenzi and Gianpaolo Polverino packed in their respective careers in fashion and advertising to open Caché, whose light-filled space was previously their studio.

cache-paris.com

Gigi

Gigi Rigolatto occupies one of those coveted pieces of Paris real estate that boasts full-length, close-up view of the Eiffel Tower, located in the city’s ‘golden triangle’ of premium arrondissements, right above the Théâtre des Champs Elysées. Despite this, Gigi is not a tourist trap. In fact, it is discreet, intimate and inviting, named after a conceptual Milanese host who transports diners to his native region with authentic gastronomy and irrepressible charisma. The atmosphere at Gigi’s is irrepressible, with live entertainment, photogenic aperitivos and a bellini bar, not to mention a menu brimming with delicacies such as arancini and ossobuco. The interior, which is the work of architect and interior designer Hugo Toro, is soothing and modern with a touch of opulence in the form of flashes of Sienna marble and Roman travertine.

gigi-restaurant.com

Now, Our Place is launching a full cookware set in titanium, including mini and large versions of the Titanium Always Pan Pro, plus a Mini Perfect Pot Pro and Perfect Pot Pro, all adorned in an ultra-durable, toxin-free titanium interior that’s 300% harder than stainless steel.

Our Place's new Titanium Pro Cookware collection

‘In food media and mainstream kitchenware industry, home-cooking traditions of communities like my own have often been erased, co-opted or overlooked,’ shared Shiza Shahid, founder of Our Place, the multi-functional kitchen appliance brand. ‘I know what it means to me to have my traditions recognised, to feel seen, and that’s what we try to do at Our Place through our storytelling, our product design, our give-backs, and our platform.'

Shiza’s idea of ‘Traditionware’ was an answer to the over saturation of redundant cookware on the market. After immigrating to America, she reflected upon childhood memories in Pakistan, where her family would cook a variety of meals in one or two staple pans, which inspired Shahid to create products that celebrate globally diverse culinary traditions and multicultural kitchens.

The Titanium Pro collection joins the growing Our Place family, which includes an array of tableware, glassware, an array of kitchen utensils, and a beloved favourite the 6-in-1 wonder oven which is a revolutionary kitchen staple for smaller-spaced kitchens, or for those who love an aesthetic looking countertop air fryer.

'This cookware is a celebration of progress: no toxins, no compromises, and no limits on what s possible in the kitchen. It also represents many years of hard work and development by our product and engineering teams. Home cooks deserve to have pro chef-quality cookware in their kitchens and that's what we re bringing them.'

The Titanium Pro cookware collection is available on fromourplace.co.uk

The American musician and producer is having a busy year. He was in Paris last month at Perrotin gallery, with a new group show, ‘Femmes’, that pays homage to Black women, while in January we saw the release of two new jewellery collections in collaboration with Tiffany & Co, and of course this all runs parallel to his role as Louis Vuitton men's creative director.

The Moët & Chandon Pharrell Williams Limited Edition Collection

Birthdays are at the heart of the new design for Moët & Chandon, with the idea to focus on the people you share them with, as Pharrell said: ‘The best part about a birthday are the people who want to celebrate it with you.’

Working with the champagne house, he dived into its archives and landed upon the signature tie on the bottle, which originally appeared as a bow in 1892. Using this as inspiration, Williams created a series of bottle designs and went to Parisian embroidery studio Atelier Baqué Molinié to create detachable, embroidered bows that can also be worn as brooches.

The series consists of three parts: ‘A Jewel Masterpiece Jeroboam’ (£25,000), which is limited to 30 hand-crafted pieces with embellishments by artist Astrid de Chaillé and a detachable jewelled bow; ‘The Bow Capsule Collection’, which includes the Brut Impérial in Midnight Blue Gift Box and The Grand Vintage Collection 2003 in Black, both magnum bottles with hand-crafted detachable bows; and the ‘Limited Edition Collection’, which includes Brut Impérial 75cl bottles in gift boxes in celebratory hues of gold, deep red, and midnight blue, embellished with Williams’ pearled monogram. A toast to playful design and Williams’ incredibly busy calendar.

The collection is available via Moët & Chandon Champagne Bar in Harrods, harrods.com

Ridley (also co-author of 60-Second Cocktails) has done the hard work and explored a plethora of flavours – from Torres’ earthy truffle crisps to prawn cocktail Skips – even throwing controversial pretzels into the mix in his desire to lay everything on the tasting table. Here, he sits down with Wallpaper* staff writer Tianna Williams to discuss life as a crisp nerd, perfect crisps-and-drinks pairings, and whether pretzels made the cut.

Perfect pairings with The Crisp Sommelier, Neil Ridley

Wallpaper*: How did the idea for a crisp-and-drinks pairing book come about?

Neil Ridley: I've been a lifelong crisp nerd, and it’s been a secret I've never talked about with anyone. Around two years ago, my agent got a call from publishing giant Bloomsbury about doing this book on pairing crisps and drinks, which she turned down. I was distraught as it was a book about my two life passions, and ran to get Bloomsbury back on the phone. Luckily the opportunity hadn’t gone away, and it grew into this tentacled beast of really fun research and passion points.

W*: We’re glad it worked out, otherwise who would have known that ready salted crisps are the perfect champagne pairing?

NR: I love crisps because there is something incredibly humbling about them. Everybody eats them, they pack a punch of childhood nostalgia, and now there are many options that are much more sophisticated in terms of flavour. I think, because of the cost of living crisis, going out isn't as much of a thing. This idea of having a night in with your friends and buying two or three different packets of crisps, different flavours or different textures, and then pairing those with wines, particularly different grape varieties, has become quite a thing. I think the book really tapped into this zeitgeist of home entertaining and the art of bringing fun back into food and drink.

W*: How did you decide what made the cut?

NR: Everything was, quite literally, on the table. I had 185 different bags of crisps in two big blue Ikea bags. For about six weeks, my office was filled with all these different flavours; I had my very own crisp library! The main criteria for the crisps was that they had to be available. And there's a mixture of well-known brands and more sophisticated flavours, so what you’ll see ranges from Space Raiders and Nik Naks to bags of Torres, for example.

W*: Did you match the crisp to the drink, or the drink to the crisp?

NR: I approached this from the point of view that, because I'm predominantly a drinks expert, I wanted to cover ten white grape varieties, ten red grape varieties, sparkling fortified wines, then all of the different cocktails, beers, ciders and non-alcoholic drinks. Once I got the list of drinks I wanted to include, then it was a case of going back and asking myself, ‘OK, what would work with a sparkling rosé?’ Alongside this, I also thought about different occasions, from hosting an elegant dinner party to watching Netflix.

W*: Does the shape of the crisp affect the flavour in the pairing?

NR: With some of the ridged crisps, you get a much more intense flavour. This was important to note, as you don't want one [half of the pairing] to overshadow the other, or it's going to fall flat.

W*: What surprised you in your research? Is there a crisp that is overrated?

NR: I think the more sophisticated crisps get, the more likely they're going to disappoint. And I think there's a two-fold answer to this one because, in a way, the older we get, the more we're led by this desire to be more sophisticated. You can't just have a cheese flavour crisp. You've got to have the 28-day mature cheddar, or barrel-aged feta crisp. This is when it either doesn't taste as you'd hoped, or it tastes artificial. I think that's when it really falls apart.

W*: If you were having crisp pairings for breakfast, lunch and dinner, what would they be?

NR: There is, without doubt, an absolutely killer pairing of Torres Fried Egg crisps – where they’ve captured the flavours of a very crisp fried egg and its runny yolk – with black Arabica coffee. And then if you throw in a bacon frazzle as well, you've got a crisp version of a fry-up. Around mid-morning, I would have pickled onion Monster Munch and a really nice-quality lemonade. From this, you get this lovely pairing in the sharpness of the lemonade, and then the pickled onions, which really wakes you up a bit. Going into lunch, I would have ham and mustard crisps with a German lager. Dinner has to be more sophisticated: a cool glass of Chardonnay with a cheese and onion crisp, or a Rioja with chorizo crisps. Dessert would be white chocolate-coated pretzels, with a creamy cocktail. There's a crisp-and-drink pairing for every occasion during your day.

W*: And finally, what are your thoughts on a crisp sandwich?

NR: For a textural delight, it is hard to beat a crisp sandwich. It is actually the chapter that got away in the book, as annoyingly I ran out of room. But you could really take it to a whole new level. Think of a crisp club sandwich – you could have one layer, one flavour, followed by another. You have butter, which keeps the crisps in place. It's a real staple and I am an advocate for the unbridled joy of a crisp sandwich.

The Crisp Sommelier, £12.99, published by Bloomsbury, is available to buy from Amazon, and Waterstones

Discover Teodora cutlery

In his studio in San Sebastián, Spain's gastronomic capital where traditional cuisine meets modern experimentation, designer Santos Bregaña found an unlikely muse: a Byzantine princess who scandalized 11th-century Venice by introducing the fork to the dining rooms of her new husband, the Doge. Before Theodora Anna Doukaina, European courts were suspicious of forks, considering them possibly satanic, and preferring to eat with knives or their hands. Her defiance of dining conventions inspired both the collection's name – Teodora – and its eye-catching asymmetric forms that depart from rigid traditional designs.

The set is the result of a collaboration between Bregaña and Tableswing, a Barcelona-based ceramics maker making its first foray into cutlery. The connection was natural: Tableswing's CEO Olga Casanovas had previously collaborated with Bregaña on a restaurant project. When she and her team began exploring the idea of expanding into cutlery design, a category often bound by convention, reaching out to Bregaña seemed a logical choice.

The tools on the table are always a challenge to design, says Bregaña, because 'it is difficult to evolve in a world that often looks to the past. Someone can have a state-of-the-art car and travel in their private jet, but likes to have grandma's antique dining sets. Teodora looks to the future like a space rocket.'

The collection's most striking feature breaks with tradition by acknowledging the natural way humans eat, rather than forcing geometric perfection. 'We are only apparently symmetrical, and we certainly eat asymmetrically,' Bregaña explains. 'Dining utensils must respond to this reality and that was, along with the feminine sinuosity of the curves, the main challenge of this project.'

The collection comes in two moods: gleaming polished stainless steel or matte black, with each twelve-piece set covering all dining occasions from main course to dessert. Made in China from stainless steel, the hand-finishing on each piece highlights the curvature of the design.

The two-year journey from concept to creation blended old and new methods. "I always work with a story," says Bregaña. "With my pencil on a notebook, searching page by page for where a good design is hidden, like an archaeologist of the future. Once the trace appears, together with my collaborator, Javier Zunda, the process moves on to mathematics, geometry and programming, in a marriage between craftsmanship and high technology."

For Bregaña, whose portfolio includes designs for Vista Alegre and spaces like Mugaritz restaurant, Teodora reflects his broader interest in reimagining everyday rituals. His studio in San Sebastián, where eating well is practically a civic duty, seems the perfect place to chart the evolution of millennial dining culture.

Soon to be available through Tableswing's website, Teodora quietly picks up where its namesake left off. In an age of hum-drum grab-and-go meals and impersonal delivery apps, these pieces remind us that, sometimes, the most radical act is setting a beautiful table.

www.tableswing.com

www.santosbregana.com

His next role, however, is something a little different, and this week it was revealed that he is to star alongside one of Scotland’s leading lights – namely single malt whisky, Glenmorangie, in a series of short episodic films, directed by actor and filmmaker, Joel Edgerton.

Once Upon a Time in Scotland takes us behind-the-scenes as Ford journeys to Glenmorangie’s Highland home, to discover the skill and craftsmanship that goes into making each bottle of the well-known whisky. It sees the actor enjoy an authentic Scottish experience — from getting to grips with the nuances of Scottish pronunciation and kilt etiquette, to bonding with locals and distillery workers over a dram of single malt — all shot in an unconventional, deliberately ‘off-script’ style.

'I loved working with the team at the distillery — they were all great,” explained Ford. “The whole process of filming was full of unanticipated joys: little unexpected moments. It’s a tribute to Glenmorangie’s sensibilities that they let us be less than totally serious. I think what Joel [Edgerton] has produced has a certain charm to it, because it’s unpretentious and just amusing.'

A total of 12 episodes were filmed, taking in the picturesque north-east Highlands of Scotland: from the historic distillery in Tain where Glenmorangie has been created for over 180 years, to the storied 19^th century Ardross Castle, (most recently seen in the BBC One show, The Traitors,) and the dramatic landscapes surrounding Loch Glass. Ford is supported by an unlikely cast of the actual Glenmorangie distillery team, including whisky maker, Dr Bill Lumsden (who was just awarded an MBE for his services to the whisky industry), alongside several whiskies from the brand’s range including the Original 12 Years Old and Glenmorangie Infinita 18 Years Old.

The 12 episodes are complemented by still images shot by acclaimed fashion photographer Lachlan Bailey. They feature Ford as he’s never been seen before: donning a stylish Scottish kilt designed by streetwear brand Palace.

For more information on the campaign and to watch the first six episodes visit glenmorangie.com

The traditional supper unites both Scotland’s literary heritage and gastronomy, celebrating the country’s national poet and lyricist Robert Burns. Each year on the poet's birthday 25 January (or near his birthday), supper staples of neeps (buttery swede), tatties (creamy mashed potato), and haggis – the latter traditionally making an appearance to the accompaniment of bagpipes – takes centre stage, followed by a reading of Burns’ poem ‘Address to the Haggis’. Many meals are finished with Scottish cranachan – a sweet mixture toasted oats folded into mascarpone and cream sprinkled with raspberries, and doused in whisky. A perfect accompaniment to finish an evening of generous speechmaking, toasting, and drinking.

Our pick of London restaurants to celebrate Burns Night

Langan’s Brasserie

The first stop on our Burns Night crawl is Langan’s Brasserie. Nestled in the heart of Mayfair, the contemporary French restaurant is known for its stellar service and decadent cuisine which doesn’t disappoint. Perhaps not the obvious choice for a Burns supper, on Saturday, the brasserie presents a curated menu rich in the traditions of Scotland, from quail egg and black pudding Scotch egg canapés to Scottish whisky cured salmon with a tattie cake. Of course haggis takes centre stage, and the dinner is rounded off with Langan’s take on a deep-fried Mars bar.

Langan's Brasserie tasting menu is £95 per person langansbrasserie.com
Located at Stratton Street, Mayfair, London W1J 8LB

Auld Hag

Although not a restaurant, Auld Hag has become a beacon of Scottish cuisine. The deli, which opened on St John Street in Angel last year, has captured the hearts, and stomachs, of locals alike with its authentic spread of Scottish food. Auld Hag began in 2021 with bicycle deliveries of hot haggis. This evolved into pop-up markets, and eventually cooking for the Scottish Government. Now, the deli dishes up made-in-house Glasgow morning rolls, square sausage and tattie scones. To wash it all down, choose a warming cup of coffee with beans from Caora Dhubh Coffee Company on the Isle of Skye. For Burns Night, Auld Hag has put together a celebration of the bard, with re-enactments and renditions of poems and plays, live music and a bar brimming with whisky and gin cocktails, there is only one rule: simply wear tartan whether that be your favourite kilt, tartan dress or trews.

Auld Hag's Burns Night Celebration is available to book here.

The Connaught Grill

Celebrating Scottish flavours and Highland whisky The Connaught Grill in Mayfair has crafted a tasting menu in collaboration with Aberfeldy distillery. Expect an array of single malt whisky to haggis dumplings. It seems unfair that Scottish cuisine is only celebrated fully once a year, to respond to this The Connaught Grill has extended a slightly altered take on its Burns Night menu, which is available from 21 until 26 January.

The Burns Night menu is available 21-26 January (£140pp), with an additional pairing and whisky flight on Burns Night itself (£275pp) the-connaught.co.uk
Located at The Connaught, Carlos Place, Mayfair. London, W1K 2AL

The Cow

Local Notting Hill favourite, The Cow is known for its British classics and punters perpetually spilling onto the pavement outside. The pub packs a punch when it comes to good food. Known for its abundance of Guinness and oysters, it's going big this Burns night with promises of a piper and a special à la carte Burns menu. The cosy supper will begin with bagpipe melodies to usher in the ceremonial arrival of the haggis. The menu boasts all the classics, with dishes like Cullen Skink (a Scottish soup whipped up with cream), smoked haddock, onions and potatoes, while dessert is a steamed Dundee marmalade pudding. Round off the evening with warming drams of whisky. A guaranteed good time.

Burns Night at The Cow https://thecowlondon.com/.
Located at 89 Westbourne Park Road, London, W2 5QH

Mount St Restaurant

Mount St Restaurant at The Audley pub, is known for its prize art collection. More so are its notably themed private rooms, which have been designed with certain locations in mind from its Italian room with Venetian design and palazzo interiors, to the Swiss room which is a tribute to the nation's rich cultural history. Conveniently, Mount St Restaurant’s Scottish room presents the perfect spot to host your own Burns Night supper, which as you quite rightly guessed, has taken design notes from the Highlands and the country’s rich craft heritage. Now its time to tuck into Highland venison drenched in whisky sauce to Orkney scallops with smoked haddock hash.

Mount St Restaurant Burns Night supper is £125 per-person mountstrestaurant.comLocated at First Floor 41-43 Mount Street, London W1K 2RX

Carousel

Taking a chef residency for one week at Carousel, Edinburgh local Tomás Gormley is back showcasing a contemporary Scottish menu. From being awarded a Michelin star for his debut restaurant Heron, to then opening an Edinburgh-local favourite Skua, to his latest venture Cardinal which offers intimate seating and an open-fire grill, Gormley’s tasting menu is anything but forgettable.

To start, enjoy melting Gougère with fragrant black truffle and fermented wild garlic, and a trout Taramasalata with whisky ponzu and blood orange. If this isn’t enough tastebud comfort, a main course of Belhaven lobster tail, which has been poached in lobster shell-infused butter and smoked over old Mac Talla whiskey barrel staves acts as a succulent dish. A Cranachan granita playfully tingles between tart and sweet, and Dulcey chocolate’s blond hue is infused with apple and ginger. While Burns Night reservations are limited, neighbouring No. 23 will be hosting a whisky tasting with Aberfeldy Single Malt Whisky, finalising the celebrations with fragrant notes of vanilla, and a touch of smoke.

Tomás Gormley tasting menu at Carousel is £79.50- £85 carousel-london.comLocated at 19-23 Charlotte Street Fitzrovia, London, W1T 1RL

Claridge's Il Pellicano restaurant residency

Celebrating its sixtieth anniversary this year, Il Pellicano was built on 1950s Hollywood charm, a secluded hideaway to enjoy refined hospitality and relaxation. Overlooking the Mediterranean sea, the hotel – once a favourite of Sofia Loren, Charlie Chaplin and Jackie Kennedy – has a timeless elegance, balanced with a contemporary spirit which is threaded through its 50 rooms and suites.

Integrating this charm at Claridge's luxurious Mayfair address, guests will experience a fusion of flavours inspired by the Tuscan coast, within Claridge’s grand English glamour restaurant. The space underwent a refurb last April, under the guidance of Bryan O’Sullivan Studio (who also designed the new Brook Suite). Staying true to the hotel's Art Deco design codes, the new space is both grand and intimate.

The menu is a blend of sophistication and nonchalance, dishes designed to be shared between intimate gatherings and relaxed conversations. Its authentic feel is thanks to Chef Michelino Gioia, and barman Federico Morosi who worked closely in pairing succulent plates with refreshing cocktails. Il Pellicano’s specialties are of course the main event, featuring an abundance of pasta and risotto to start, including Maremma-style ravioli with butter and sage, to risotto with shrimp, ginger and lime.

For the main course, veal cheek doused in potato cream, chicory and Chianti sauce is on offer, while turbot with stuffed escarole and anchovy sauce is a fresh and summery choice. Also on the menu: a lightly-poached organic egg with asparagus cream, smoked scamorza cheese and black truffle. To finish things off, it would be a sin not to indulge in an Italian favourite: the perfectly layered Tiramisu.

The bar menu is a nod to the timeless elegance of Italian cocktails. From Il Pellicano's hotel classic The Pelican Martini, to The Teller Negroni, which pays homage to photographer Juergen Teller. Each cocktail is thought out and selected to tell a story which reflects Il Pellicano’s star-studded history.

Commenting on the residency, Marie Louise Sciò, CEO and creative director at Pellicano Hotels says, ‘This residency feels particularly special, as both Claridge’s and Hotel Il Pellicano share a legacy of excellence and a passion for creating unforgettable, timeless experiences for our guests. It’s even more meaningful this year as we celebrate the 60th anniversary of Il Pellicano, marking six decades of cherished memories, exceptional hospitality, and lasting connections.’

Il Pellicano’s laidback luxury partnered with Claridge’s Art Deco character makes for an intriguing yet harmonious partnership to drift away from any winter blues.

Hotel Il Pellicano X Claridge's runs from Monday 17 to Saturday 22 February 2025. To book a table please visit www.claridges.co.uk to find out more.

Our guide to celebrating the Lunar New Year

Where to snack

 Dim Sum by China Tang at Harrods

In the iconic Harrods Dining Hall, Dim Sum by China Tang, (the sister restaurant to the renowned China Tang at The Dorchester) offers decadent bite size parcels that satisfy. With a variety of flavours from scallop dumpling topped with caviar, to crispy vegetable spring rolls, to Wagyu taro puffs, it is a delicious quick fix on busier shopping days. There are also a variety of other dishes which include Iberico pork xiao long bao soup dumplings and the half roast Peking duck, which can be accompanied with a gin-based Tang Tea cocktail which packs a punch.

BAO London's serpentine pastries

One of London’s cult favourite steamed bun hotspots, BAO London is known not only for its pillowy Taiwanese bao buns, but also for its playful interpretations of Chinese zodiac animals, from its dragon buns last year to tiger claw shaped pastries the year before. Of course, this year does not disappoint with a limited number of pistachio-filled Year of the Snake baked goods, which are carefully piped like a serpent.

Year of the Wood Snake Bao Bakery Goods are available from 20 January baolondon.com

Shangri-La's Lunar New Year afternoon tea

If your sweet tooth needs more than a pastry to satisfy, then an afternoon tea might hit the spot. Located at Shangri-La’s Ting restaurant, its Lunar New Year afternoon tea honours the traditions of the season. The menu includes snake-like treats such as the ‘Red Serpent’, a dark chocolate mousse with Sichuan pepper and yuzu to the Mandarin, a spiced milk chocolate mousse with mandarin, its flavours selected to symbolise luck and prosperity.

Priced from £78 per person at ting-shangri-la.com

Where to dine

Canton Blue at The Peninsula London

Celebrating its rich Asian heritage (founded in Hong Kong in 1928, before expanding to having many outposts around the world), The Peninsula London has an archive of Lunar New Year activities to enjoy. Guests staying at the hotel on 29 January will witness a traditional Lion and Dragon Dance performance. The hotel's elegant Canton Blue restaurant will become Canton ‘Red’ for the evening, offering a three course menu. Traditional red envelopes will be handed out to guests, while a Chinese calligrapher will be crafting messages of prosperity. If a more hands-on activity is of interest, the restaurant’s Tea Lounge will be hosting daily tea masterclasses.

www.peninsula.com

Chop Chop by Four Seasons

If you want to ring in the festivities until the early hours of the morning, then Chop Chop has you covered. Open until 4 am the restaurant by the Four Seasons is located in the Hippodrome Casino. With a menu of dim sum and noodles, to high quality pork, duck and chicken, for Lunar New Year the restaurant will also be gifting guests a traditional hongbao red envelope as a symbol for good fortune, prosperity, and blessings for the new year. Even better for those born under the snake Chinese Zodiac sign as they will also get a 20% discount off the entire menu. If that is not a symbol of good fortune, then we don’t know what is.

If you want to discover more late-night restaurants worth staying up for read more here

www.hippodromecasino.com

Gouqi's special edition set menu

There is an array of Chinese restaurants to choose from in London and we are almost spoiled for choice, especially with those boasting exquisite contemporary interiors and authentic food inspired by the modern metropolis of Shanghai or Chongqing. We have put together our pick of the best Chinese restaurants in London, each offering a unique take on the Lunar New Year with a tailored menu to fit the occasion. One of those to note is Gouqi’s Chinese New Year set menu offering dishes from Dried Oyster, Fat Choy & Fried Bean Curd Fortune Dumpling to Crispy Pipa Chicken with Szechuan Sesame Sauce.

gouqi-restaurants.co.uk

Hunan crafts a Lunar New Year tasting selection

For those who hate making a decision when it comes to food Hunan’s solution is to do away with the menu altogether. A Wallpaper* favourite, the Chinese restaurant tailors its food to what you like and don’t like to eat, and carefully crafts 12 to 18 miniature dishes to try. To celebrate the Lunar New Year Hunan have put together a set dinner menu varying from Steamed black cod with chilli dressing and Lo mai gai, lotus leaf wrapped pork for mains to home made mochi with black sesame and ginger broth for dessert.

hunanlondon.com

What to drink

Rémy Martin XO cognac

In collaboration with Chinese artist Huang Yuxing, the cognac house Rémy Martin presents a special and limited edition Lunar New Year cognac. The Rémy Martin XO decanter and box is decorated with the artist's colourful drawings. The outer box boasts snake motifs, which slides open to showcase the decanter’s serpentine decoration and fluid shapes. The tasting notes are fiery, with layers of fruit from plums and dried figs, candied orange, passionfruit and a hint of honey. This is rounded off with a hazelnut and nutmeg tasting notes, finished with hints of cocoa beans and gingerbread

The Rémy Martin Lunar New Year 2025 XO cognac is £205.00 and available to buy at Selfridges www.selfridges.com

Bespoke cocktails at Hakkassan

Toast the year in chic style with bespoke cocktails at Hakkassan. The modern Cantonese restaurant offers a menu of tailored cocktails ,partnered with Hennessy. ‘The Snake’, created by mixologists Marcio Macedo & Peter Szamra, is a mix of Hennessy V.S.O.P, Campari, Sichuan pepper & strawberry, coconut, pomegranate, grapefruit, and supasawa. With an alcohol free iteration also available. For something less sweet the ‘X.O Old Fashioned’ is a blend of Hennessy X.O, kumquat saccharum, and Peychaud Bitters. To further immerse yourself within the celebrations, the restaurant also invites guests to write wishes for the year ahead on its ‘wishing ribbons’ and hang them on its handcrafted ‘wishing trees’.

hakkasan.com

Mothaiba's pandan leaf infusion

If you are planning on hosting your own Lunar New Year festivities then Mothaiba is a pandan vodka – made with pandan leaves from Vietnam – made for a perfect martini to toast good fortune in the Year of the Wood Snake. Mothaiba – named after the expression ‘Mot Hai Ba!’ that people exclaim before a toast in Vietnam – is also infused with makrut lime leaves, lime zest and ginger to create a crisp and refreshing flavour.

mothaiba.co.uk

Origin's limited edition coffee blends from China, Thailand and Taiwan

Origin has launched a limited-edition coffee collection featuring three intriguing coffees from Qing Yè from Taiwan, Fuyan from China, and Sirinya from Thailand. Fuyan offers notes of plum, orange, and brown sugar, while Sirinya offers flavours of Pink Lady apple, apricot, and raisin. The special-edition Qing Yè offers a flavour profile of apricot, cranberry, and Earl Grey tea, with a medium body, vibrant acidity, and floral finishing notes.

The Lunar New Year coffee collection at Origin. Prices range from £20.60-£28.00 origincoffee.co.uk

What to buy

Trudon glass and ceramic tealight holder

Centuries old French perfumer and imperial candle maker Trudon have released a Lunar New Year candle holder. Trudon La Promeneuse Red Edition is a diffusing lantern made from 100% ceramic and glass, with brass hardware. The design offers a red tinted glass exterior, with a ridged striped façade and a curved handle made in France.

Trudon La Promeneuse Red Edition is £350 and available to buy here

BAO x Dover Street Market's tasty treats, merch, and a quirky installation

One of London’s cult favourite steamed bun hotspots, BAO London, launches BAO & Friends across Dover Street Market (DSM) in London, Ginza and Singapore to welcome in the Lunar New Year. Partnering with DSM, BAO unveils its ‘Convenience Store’ installation in London and Ginza, Tokyo until 3 February. The design of the quirky pop-up came from the local stores throughout Taiwan, with the BAO & Friends ‘Convenience Store’ displaying limited edition Year of the Snake items and BAO’s signature ‘Lonely Man’ illustrations across products such as embroidered caps to engraved Zippo lighters. Accompanying the collaboration are pieces from well-loved brands including a snake necklace by Simone Rocha to Lunar New Year T-shirts and totes from Carhartt WIP, to rubber clogs by Deathmask, to name a few.

The BAO Convenience Store at Dover Street Market London, Ginza and Singapore will be open from 16 January until 3rd February selling limited edition DSM Exclusive collaborations in addition to BAO’s own merch and special items. Also available on the DSML e shop doverstreetmarket.com

Fortnum & Mason's piped biscuits are too pretty to eat... almost

Fortnum and Mason of course has a selection of hampers, gifts and confectionery to celebrate the Lunar New Year. Highlights include Lunar New Year Iced Biscuits, intricately decorated gingerbread biscuits featuring a lantern, a Koi Karp, a fan, a boat and a snake; and a ‘Cup of Good Fortune’, a sweet blend of Bai Mu Dan white tea with Rose Petals and Lychee flavouring, packaged in a red and gold tin.

Lunar New Year Iced Biscuits £19.95 and Cup of Good Fortune Loose Leaf Tea Tin £16.95 available at .fortnumandmason.com

What to see

Yauatcha's traditional lion dance performance and pineapple buns

Alongside a new limited edition menu, zesty pineapple pastries and snake-inspired decorations Yuatacha, Soho’s Cantonese dim sum teahouse will also be hosting a traditional lion dance. On 1 February the performance is set to bring in good luck and fortune to the new year.

taogroup.com

Chinatown's annual parade

If you are willing to brave the crowds, Chinatown offers a variety of celebrations and performances bringing together east and south east Asian traditions and culture through festivities, dishes and decorations. Its annual parade will take place on 2 February, starting from East of Trafalgar Square to Chinatown, with an abundance of lion dance performances beforehand.

chinatown.co.uk

Velocity and distillery. Stealth and speed. British racing green and Highland gold. Glenfiddich’s partnership with Aston Martin Formula One Team is an alliance of complementary disciplines and shared values: two timeless marques renowned for their history and innovation, coming together in a relentless pursuit of excellence.

How did this heritage-fuelled pairing get together?

Slowly at first, then very quickly. Just a few months ago, as the 2024 F1 race season started, the storied Aston Martin marque and the revered Scotch whisky house agreed on a partnership that would foster an industry-transcending legacy and set a new standard for blending passion, precision and quality.

Racing against the clock and cross-border distances, factory visits were arranged, the Aston Martin Formula One Team coming to Dufftown, Scotland, and in turn hosting the distillers in England. Common ground in expertise, processes and principles were rapidly revealed. ‘We discovered a lot of similarities,’ says Glenfiddich CEO Søren Hagh. ‘A very deep heritage, a long and rich history of pushing boundaries. A meticulous way of working.’

At Aston Martin Formula One Team’s brand-new Technology Campus in Silverstone, with its state-of-the-art wind tunnel, optimised working environment and intelligent use of natural light, the Glenfiddich visitors encountered a sleek, fast and hyper-modern environment. ‘But also a very slow, manual and methodical way of doing things,’ says Hagh. ‘When you are making an F1 car, nothing is left to chance and everything is exact. There’s an element of magic as you watch every part, process and essential ingredient coming together in the correct way. There’s an evolving design language, a careful application of skill and passion. The unhurried investment of time. Just like our distillers, malt masters and coopers, these people are specialists in their respective crafts.’

In both Formula One and whisky distillation, there’s an obsession with detail, agrees Brian Kinsman, Glenfiddich Malt Master. ‘With whisky, we need to know the pH of the water, the temperature of the mash. Even the exact position of the warehouse plays a part. Constant monitoring. No corners cut.’

At each meeting, fascination and connection flourished – and Hagh’s curiosity and appetite for synergistic potential rapidly accelerated. ‘How could we marry something that moves very slowly with something that moves very fast?’ he reflects, adding that ‘we found a genuine connection and a shared set of values’. With only a few months to pull the project together, both distillery and car-maker worked at pit-crew intensity. At Silverstone speed, the Aston Martin AMR24 arrived in Moray, Scotland to receive its Glenfiddich livery.

To honour the partnership with a whisky, Glenfiddich looked to 1959, the year of Aston Martin’s Formula One debut, unearthing a rare expression from the same year. Research proved the 1950s to have been a pivotal time for whisky’s future and a defining one for Glenfiddich – a period when single malts were virtually unknown beyond Scotland. This particular expression, casked by third Malt Master Gordon Grant, had helped lay the groundwork for the category’s rise and also plays a key role in Glenfiddich’s heritage.

Some 75 years later, that same expression, made from an exceptional sherry cask known for its rich intensity, embodies the craftsmanship of Glenfiddich Malt Masters across generations. How rich, intense and exceptional is the resulting whisky? Kinsman references worn leather and fine chocolate.

A deep mahogany-hued single malt, the whisky is ‘layered with notes of oak, aged leather, tannin and beeswax mingling with the earthy essence of a dunnage warehouse floor’, explain the tasting notes. ‘A drop of water releases waves of sweetness and dried fruit, with whispers of raisins and sun-dried prunes.’ On the palate, it’s a journey of ‘bold and balanced flavours: oaky spice intermingling with cloves, dates, and walnuts, evoking Christmas pudding and dark chocolate’. As flavours linger, they shift up a gear to offer intense depth, complexity and a sensory experience that mirrors the high-performance elegance of Aston Martin F1.

Serendipitously, and to much delight, Glenfiddich discovered that 1959 also happened to be Aston Martin Formula One Team boss Lawrence Stroll’s birth year and the year when the iconic, Betty Wilis-designed ‘Welcome To Fabulous Las Vegas’ sign made its debut on The Strip. It was perfectly fitting, then, that Nevada would play host to the launch of the Glenfiddich 1959 liquid on the occasion of the Las Vegas F1 Grand Prix, while The Strip itself would announce the partnership with Aston Martin Formula One Team to the world.

Bringing excellence and passion, Glenfiddich’s signature intensity balanced with Aston Martin Formula One Team’s bold spirit, this new chapter in the slow art of whisky-making marks a shift up to new depth for the F1 universe.

glenfiddich.com

Today sees a different scenario indeed. Thanks to the success of established brands such as Yamazaki, Hibiki and Nikka, (which celebrated its 90th anniversary this year) the reputation – and sales – of Japanese whisky have become nothing short of extraordinary. However, as demand has increased, the spirit has inevitably taken on a prestige status – in both the price and desirability stakes.

Japanese whisky full of distinction

This year has seen two hugely significant releases from Suntory, the owner of Yamazaki and Hakushu single malt distilleries, and the Hibiki blended Japanese whisky brand.

The first of these is the remarkable ‘Suntory Tsukuriwake Cask Collection’: retailing at £3,750 and representing four distinct single malts, each crafted to emphasise a profoundly different aspect of flavour in single malt whisky.

There's the light, delicate and buttery Yamazaki Golden Promise, which was distilled using a once legendary strain of barley; an Islay-cask-finished Yamazaki (which brings swathes of elegant, sweet medicinal smoke); an 18-year-old Mizunara-oak-cask-matured Yamazaki (Mizunara oak has become something of a calling card for inimitable and complex Japanese incense aromas); and finally, a smoky and rich 18-year-old Hakushu – the sister distillery to Yamazaki, built in the beautiful surroundings of the Japanese Southern Alps.

2024 was a prestigious year for Hibiki, Suntory’s flagship blended whisky, seeing the release of a 40-year-old – the oldest Hibiki to date, (limited to just 400 bottles and retailing for around £33,000) and arguably the pinnacle of chief blender Shinji Fukuyo’s long and highly lauded career. Created using a mixture of five components – or building-block whiskies – including Yamazaki from 1978 and 1983, both matured in American white oak puncheon casks, a lightly peated Hakushu from 1981, light and buttery grain whisky distilled in 1979 and 1981 from the Chita distillery, as well as robust and complex Yamazaki casks (sherry and Mizunara oak) from 1980 and 1983 respectively.

The resulting blend is testament to Fukuyo-san’s undoubted mastery as a blender: soft and fragrant at first, with wafts of gentle smoke, leading into more powerful, expressive and expansive notes of dark, peppery spice, polished wood, orchard fruit and sweet malt.

A new generation of Japanese distillers

Alongside these titans of the category, comes the new wave of distillers, eager to shake things up and bring the spirit to a new generation of whisky drinker. It was arguably Chichibu, founded back in 2007, which stirred the fiery renaissance for whisky distillation in the country, and thanks to several highly regarded releases ever since (including the much sought-after Chichibu 10-year-old (RRP £1,200), many new aspiring artisans have been keen to ride the crest of the Japanese whisky wave.

Kanosuke has its roots in rice-based Shochu production (Japan’s other rich spirit history), leaning all the way back to 1957, with a new dedicated whisky distillery built at its home on the west coast of Kyushu Island in 2017. The distillery uses an element of locally grown barley in its production and has stuck with traditional distillation techniques, using copper ‘worm tub’ condensers, which gives a more robust, heavier spirit. However, when it comes to the mature whisky, the distillery has begun to push boundaries with its cask choices, with the likes of beer, red and white wine and Madeira casks being used to play broad tunes with the flavour profile. Seek out the 2023 vintage, (RRP £150,) which is full of bright, fresh fruitiness, creamy custard notes and wisps of soft smoke.

Returning to the main Japanese Island of Honshu, a handful of other new – and resurrected ‘old’ – distilleries are also making waves, including Shizuoka, founded in 2016, which has also set out its stall extolling the virtues of using locally grown barley. Seek out its latest release of Pot Still K 100% Japanese barley – (RRP £229) – a youthful, but surprisingly complex malt whisky, with layers of malt, honeycomb, some gentle herbal notes and a dusting of woody spice.

Also worth exploring are the yearly released bottlings of Mars Komagatake (RRP £137) from the Shinshu distillery. Originally founded in 1985, but closed in 1992, only to be resurrected in 2011, the new operation based in the Japanese alps, the highest distillery in Japan, has roared back to life, complete with brand new pot stills and an entirely new visitors centre, for anyone fancying a spot of whisky tourism.

With 70 distilleries now in operation right across the country, filling the plains, valleys and hillsides on nearly all of Japan’s numerous islands, the future seems very bright indeed for an industry that thrives on a balance of deep respect for tradition and an unshakable desire to be the best it can be, day after day. Kampai!

In 2024 there are more books than ever that offer this mix of practical wisdom and transportive writing, put together by some of the world’s best chefs, food stylists and recipe developers. This year’s offerings include guides that lean into hyper-seasonal cooking, drawing inspiration from nature’s cycles, alongside bold explorations of fusion cuisine that honour heritage while embracing innovation. Whether it’s the meticulously detailed techniques of a master chef or the heartfelt recipes passed down through generations, each book invites you to not just cook but to connect–with the ingredients, the stories, and the joy of creating.

Wallpaper* Gift Guide: editorial executive Tianna Williams’ picks

December is the season of entertaining, for sharing intimate moments across the table and catching up with loved ones. Everyone has a unique hosting style, from laid-back and last-minute preppers, to the tablescapers and menu planners. With a touch of Wallpaper* flair, I hope this gift guide serves useful for all of the above, with gifts including slick playing cards by Absak to a Tanqueray No.TEN and Alessi cocktail making collaboration, which will hopefully provide light entertainment when someone forgets to turn the oven on to cook the turkey.

Miranda Keyes glasses for Jermaine Gallacher

Intriguing glassware is an effortless way to add sophistication to any table setting. While many people reserve their best glassware or china for special occasions, I like to live by the words of Laila Gohar who told Wallpaper*, ‘Your nicest porcelain should be used whenever you can – every day is an occasion’. Now, Miranda Keyes' glasses for Jermain Gallacher are the epitome of elegance, with a swan-like structure and fluid shape, you can’t help but enjoy the craftsmanship and creativity, an artful delight for any drinks connoisseur.

Miranda Keyes 'Knoped' wine glass for Jermaine Gallacher is available at jermainegallacher.com.Price available upon request.

Arne Jacobsen ice bucket and tongs for Stelton

A gift that you’ll reach for over and over again, the Arne Jacobsen ice bucket and tongs are a minimalist marvel. Made from stainless steel the set is a timeless home-bar staple, a perfect accompaniment for any spirit on the rocks.

Arne Jacobsen ice bucket 1 l. for Stelton is EUR 199,00. Available at stelton.comt

Tanqueray No.TEN and Alessi cocktail set

I love a cocktail, but then again, who doesn't? To master a perfect concoction is an amalgamation of art and science, which can be helped with Tanqueray No. TEN and Alessi cocktail gift set. Not only does it come with Tanqueray No. TEN, it also looks beautiful with a copper cocktail shaker accompanied with a stirrer and ‘Quadri Combo Jigger’, for those who appreciate both the precision of mixology and exceptional design.

Tanqueray No.TEN Gin x Alessi Tending Box Mixing Kit is £200 and available at www.thebar.com

Jolene Bakery apron

I firmly believe that just as food is made to be eaten, a kitchen is made to be messy. Even for the tidiest of bread-makers, a robust apron is an ideal gifting option. London’s beloved bakery and restaurant Jolene know how to design an apron with functionality in mind, and its caramel coloured bakery apron is as perfect for in the kitchen as it is pottering around the garden. Made by Blackhorse Lane Ateliers and designed by chefs, this apron is made to withstand whatever is thrown at it.

Jolene Bakery apron in caramel is £75.00 available at Drops are limited and it is recommended to sign up to their newsletter to find out when the next drop is live jolenebakery.com

Zesty lemon squeezers

Quirky and cute, I have had my eyes on these lemon squeezers for a while. A practical yet decorative tabletop accompaniment, they're perfect for adding a little zest to mealtimes.

Lemon Squeezer, Trio by Gohar World is £82.00 available at gohar.world

Abask playing cards

Those who know me know I always carry a deck of playing cards in my bag wherever I go. Abask’s playing cards are an ode to time-honoured tradition. The cards are contained in a slick leather box with suede lining and handmade by Germany’s oldest leather goods manufacturer, F. Hammann. This gift is designed to be a treasured keep-sake.

F. Hammann Leather Playing Cards Set is £158 and available at Abask

Malin and Goetz cannabis perfume oil

The festive season, although ‘merry and bright’, can also serve up moments where your patience could be challenged. From navigating the bustle of Regent’s Street doing last minute shopping, to crafting a dinner which caters to everyone’s dietary needs, it is more than necessary to take a moment to oneself and have a breather. I was recently introduced to Malin + Goetz’s cannabis perfume oil which has a herbaceous and wild scent, with top notes of bergamot and black pepper, middle notes of cannabis accord, muguet and magnolia, layered on a base of cedarwood, patchouli and sandalwood, to allow a moment of grounding and stillness, a quirky supplement for laidback hosting.

Malin + Goetz cannabis perfume oil is £32.00 available at malinandgoetz.co.uk

Barnaby Bars

I have been desperate to try Barnaby Bars chocolate. From the founder of cult bakery Buns from Home, the new Covent Garden chocolate shop opened earlier this year, and offers an elevated take on classic staples. ‘Tip Tap’ offers layers of peanut butter, salted caramel, and a peanut crunch, while ‘Dollar’ is a take on a Millionaire’s shortcake.’Pzazz’ is the latest edition which is filled with pistachio cream and halva blondie. A delicious stocking filler.

Barnaby Bars are available to pre-order for collection, or purchase in stores at Covent Garden, 4 Upper St Martins Lane barnabybars.com

Dinner for two

If you prefer to gift an experience, Belvedere is a decadent choice. The restaurant has a storied history nestled in the heart of Holland Park, with rich Tuscan interiors, it offers an elegant and comforting atmosphere after a leisurely stroll through the park. The Italian menu, crafted by head chef Lello Favuzzi is inspired by his hometown Sassari, and celebrates seasonality with premium produce sourced from villages across Italy, including black winter tomatoes from Sicily, and earthy porcini mushrooms from Umbria. The blueberry and almond tart cannot be missed.

To book a table visit belvedererestaurant.co.uk/

L'Objet Neptune Medium Bowl

With a shellfish inspired silhouette L’Objet’s Neptune bowl will add a coastal touch to any kitchen countertop. It is inspired by beauty found in nature and part of its Atelier collection. It can be used as a vessel for fruit arrangements or a stand alone decorative piece.

Neptune Bowl Medium is £495 and available at L'Objet uk.l-objet.com

Inside Krug's Kitchen

Until quite recently, the idea of pairing champagne with an entire multi-course menu was a surprising and even outlandish one. Although champagne has always been enjoyed with all kinds of cuisine, it was usually a drink to be sipped by itself or with canapés, before wines were served with food. This perception has completely changed; the role of the sommelier has developed and champagne is now considered and referred to as a wine (which it is – a type of sparkling wine produced specifically in the Champagne region in the northeast of France).

Maison Krug have always understood the wonderful possibilities of pairing Champagne with fine food. The House was established in Reims in 1843 by Joseph Krug. He was a visionary and a non-conformist who pushed at the boundaries of Champagne making in the pursuit of the excellence for which the House is globally revered. Olivier Krug, sixth generation of the Krug family and Director of Maison Krug says: ‘In my family, Krug champagne has always been associated with gastronomy. It is no secret that Krug Grande Cuvée offers an almost infinite palette of culinary pairings’

The House of Krug was ahead of the curve; it was ten years ago when they decided to demonstrate the magnificent alliance between Krug Champagne and cuisine, and they resolved to do so at the very highest level. They embarked upon their ‘Single Ingredient’ adventure, in collaboration with globally renowned chefs who had each been awarded 3 Michelin stars. (This elite group is known as the ‘3 star community’)

Every year since 2014 the Maison have paid tribute to one simple ingredient and invited the Krug Ambassador Chefs from the 3 star community to focus on that one ingredient and create dishes to enjoy with a glass of Krug Grande Cuvée or Krug Rosé. The first single ingredient chosen was tomato in 2014 and the story continued with potato in 2015. Egg, mushroom, fish, pepper, onion, rice, and lemon followed, and then flower in 2024.

This year, the Maison marked the 10th anniversary of the ‘Single Ingredient’ adventure with a truly extraordinary celebration, named ’Inside Krug’s Kitchen’ - a series of immersive events where all of the ten single ingredients were presented as one ten course menu, with each course created by one of the ten Krug Ambassador Chefs: Anne-Sophie Pic, Arnaud Lallement, Enrico Bartolini, Esben Holmboe Bang, Guillaume Galliot, Hélène Darroze, Hiroyuki Kanda, Jan Hartwig, Jérôme Banctel and William Bradley.

Ten chefs with 3 Michelin stars apiece adds up to 30 Michelin stars – that’s a lot of stars in the room. The maths is easy; what is harder to comprehend is the sheer scope and ambition of the undertaking. Gathering ten chefs of this calibre in the same place at the same time is a feat in itself; having them join forces on a collaborative menu is something else. ‘What we are doing is impossible’ said Olivier Krug, and yet, Maison Krug made it happen. ‘Krug’s Kitchen’ was a phenomenal showcase, but the bigger picture is the Maison’s passionate belief in champagne pairing.

Cuisine at this level is delicate, complex, and perfectly balanced. The flavours are subtle and nuanced and every note of taste and texture has been put there for a reason, which is much like fine champagne. There are many points of similarity between champagne and haute cuisine, and the marriage works beautifully, with each complementing the other. ‘Champagne can take your dish to another level’ explains William Bradley, who took on the mushroom course of the menu. The relationship is beautifully reciprocal. Extraordinary cuisine returns the favour to champagne, exquisitely enhancing the flavours and aromas of Krug Grande Cuvée or Krug Rosé.

krug.com

Laila Gohar and The Luxury Collection ‘Cakes & Candles’

Gohar is known for her intricate weaving of tradition with playful charm, and her latest collaboration is no exception. Each limited-edition candle is inspired by one of The Luxury Collection's hotels – and its respective city – making for a characterful nod to outposts in Nashville, Savannah, Prague, Tokyo, Madrid and Istanbul.

For the sweet-toothed, it may come as a disappointment that the collection is not edible. But do not fret, as to accompany the launch, the participating hotels will offer a menu of edible creations crafted by Gohar and pastry chefs to replicate the delightful cake candles.

At Sanasaryan Han hotel in Istanbul, the cake has native cherry and fig fillings and nods to traditional local dishes and desserts. At Augustine in Prague, the cake takes influence from the hotel’s monastery and colour palette, and is embellished in apple detailing. Madrid outpost Santo Mauro boasts a cake interpretation of Flores Manchegas, a traditional Spanish pastry bursting with citrus orange. Georgia’s culinary heritage is threaded through the cake at the Perry Lane hotel in Savannah, with a sweetness of peaches and touches of mint; its delicate nature is a welcome taste of Southern hospitality. The Joseph in Nashville presents a glamorous cake rich with bold flavours of chocolate and whisky. Across the Pacific in The Prince Gallery Tokyo Kioicho, the floral flavours of matcha and sakura are the stars of the show, enriching a cake with the essence of Japan’s seasonal elegance.

The global journey through taste and scent is an ode to Gohar’s culinary capsule. She said, ‘I'm excited to be continuing my collaboration with The Luxury Collection, as it has given me the opportunity to explore more locations from the portfolio of properties, while examining the intersection of culinary [expertise] and craftsmanship in our collection of cakes and candles. For this project, I drew inspiration from both the hotels and the cities in which they live… to create something that tells a story and feels playful, but also gives the guests of The Luxury Collection something to take home after their travels.’

Gohar World & The Luxury Collection 'Cakes & Candles' are available at gohar.world

Nestled into a fold of rolling Somerset countryside, a few miles from the art-gasto hotbed of Bruton, Osip v.2 – the feverishly anticipated new opening from chef Merlin Labron-Johnson – is a consummate place to take in the late changing seasons. It’s one of those crunchy autumn days; mizzle descending, wafts of fragrant woodsmoke curling from an alfresco cast-iron burner outside a handsome whitewashed old pile, bustling activity and twinkling lights within. An achingly winsome scene, even without the giddy epicurean context.

But giddy it is. Osip v.2 is the definitive phase of a project that began on Bruton’s high street in 2019. A tiny, design-mag bolthole with a lyrical Modern British menu in thrall to the seasons and bounties of the surrounding area, Osip v.1 quickly became a lynchpin for the field-to-plate boom and a vehicle for Labron-Johnson’s rising star (he made his name at Portland and Clipstone in London, before decamping to the sticks).

Having outgrown its roots, sights were set on a new base in this 17th-century coaching inn, previously owned by Hauser & Wirth. The move sees Osip v.2 reimagined as a kind of ‘contemporary auberge’: the Gallic farmhouse-restaurants seeing a revival in places like Bertrand Grébaut’s D’une île in Brittany and Thomas Benady’s Auberge Sauvage in Normandy. 'The site felt perfect,' explains Labron-Johnson. 'It feels like it's in the middle of nowhere, but still accessible, surrounded by fields and at the foot of a beautiful pine forest. But having it close to Bruton was also really important.'

The building, gleaming in washed white lime, has been overhauled by Bruton-based architects Bindloss Dawes: its once insular aspect opened up to the garden (replete with Japanese-style teahouse) and fields beyond, by way of a modernist extension with trailing vegetation and huge slim-framed windows between the steel-topped pass and the restaurant grounds (which, by summer, should have become a technicolour wildflower meadow). It’s not an industrial kitchen garden by any means – just asparagus and herbs thus far – but Labron-Johnson hopes to install a nursery next year, to propagate plants before digging them in to the fields.

Inside, the firm’s ascetic, naturalistic restoration is more cultivated still. It’s a blank canvas of sorts: the traditional white alcoves, exposed beams and crimson earthenware floor – made from locally-sourced and acoustically absorbent earth – a stage for a raft of keenly curated furnishings. As with the food, provenance is all: whether modern ceramics from Anna Karin and Collette Woods, and horsehair upholstery by Castle Cary’s John Boyd; to a hand-carved, English walnut bar by Forest + Found studio, and a rotating bevy of artworks led by Christopher le Brun’s pacific abstracts.

'It's a lovely pub, but it's not listed, so we don't want to lose that character,' says Bindloss Dawes co-founder Oliver Bindloss of the refit. 'And it’s been fun using local makers to feed into the narrative of how the building is made. It's similar to how Merlin uses local ingredients in his food.' Taken collectively, the vibe is as akin to a gallery as it is a restaurant; a painterly vision that chimes with the provenance-driven, refined cookery that is Labron-Johnson’s MO.

A cool 85% of the produce for the menu is grown between Osip’s two farms and orchard, and all dictated by the seasons. They also have a ‘low-meat’ credo, butchering whole animals in house for minimal waste; and they source much of what they can’t grow from hyper-local suppliers that share the restaurant’s small-scale ethos. Visually, the dishes are meticulous: the eleven-ish course menu flitting from mahogany-coloured root tea with burnt garlic oil, through beetroot ‘tacos’ flecked with red mole and dried venison heart; autumnal dishes of polenta with roasted corn, cured yolk and pied de mouton ‘shrooms, or scallop and lobster with pumpkin satay; a pitch-black puck of pig’s head in squid, doused in ink; and various other precision-honed titbits. (The drinks do no less heavy lifting; a fermented tomato and blackcurrant oil martini the West Country’s finest cocktail by some margin.)

It’s an undeniable achievement; the platonic realisation of Labron-Johnson’s vision for Osip, and of the holistic farm-to-table philosophy at large. 'On a simple level, we try to create an offering that's an expression of the local landscape at a specific time, that evolves weekly, if not daily,' he explains in conclusion. 'I hope that when people come, they taste and feel that. People talk a lot about a "sense of place", which has become a bit pretentious. But we do it because it feels very natural to us. This new space is about giving us the opportunity to evolve and grow without limitations.'

Osip, 25 Kingsettle Hill, Bruton, Somerset, BA10 0LN

Today’s hampers are as much about storytelling as they are about flavour: crafted by chefs, designers and independent producers who value provenance and presentation. From sculptural boxes filled with limited-batch olive oils to maximalist chests brimming with truffles and sparkling wine, this year’s offerings blur the line between culinary craft and collectable objects.

Each hamper in our round-up is designed to delight in both form and flavour. Whether destined for a client, close friend or the family table, these are gifts that speak to generosity, good taste and the joy of the beautifully made.

That said, the theme of this year’s Entertaining Issue eschews the ersatz gaiety that pervades the usual seasonal shindig to offer a hearty dose of old-school glamour. Our entertaining director Melina Keays and head of interiors Olly Mason worked together with photographer Matthew Donaldson to execute their latest series of table-settings, exploring a stripped-back sophistication dripping in atmosphere and candlewax. Leave your coat and your preoccupations at the door and tuck in.

Upbraiding your hosts’ decorating skills might not elicit a repeat invitation. Still, be mindful of their – and your – surroundings, and you’ll recognise another, primal form of self-expression, as Hugo Macdonald explores in his essay accompanying our annual Space story (also the work of Olly, together with photographer Mathilde Hiley). ‘To decorate is to embellish and enrich, not just our interiors, but our lives,’ writes Hugo. ‘It’s a form of communication, a way to send messages to others about who we think we are.’

Hugo’s is an essential truth demonstrated in the success of the businesses we feature in our portfolio entitled Design Dynasties – eight Italian families who have, over generations, delivered surroundings that enrich our own lives, clearly informed by their own. We are indebted to all those who took the time and trouble to take part, and the generosity of spirit shown towards writer Laura May Todd and photographer Bea De Giacomo surely represents the true meaning of hospitality and thus the epitome of entertaining.

Bill Prince
Editor-in-Chief

On the newsstand cover, liqueur glass, €68; goblet, €90, both part of Drinking Set No.238 Patrician, by Josef Hoffmann, for Lobmeyr. Candlestick, price on request, by Jesper Eriksson. Candles, £13 for pair, from The Conran Shop. Carafe, price on request, by Miranda Keyes. Broderie anglaise linen tablecloth, from £525, by Summerill & Bishop

On the limited-edition cover: ‘Additional System’ lounger and pouf, price on request, by Joe Colombo, for Tacchini. ‘Anish’ side table, price on request, by Rodolfo Dordoni, for Minotti. ‘Sariska’ fabric in 0223, 0352 and 0362, price on request, by Sahco

The December 2024 issue of Wallpaper* is available in print on newsstands from 7 November, on the Wallpaper* app on Apple iOS, and to subscribers of Apple News +. Subscribe to Wallpaper* today

While it might seem like a modern piece of kit, shakers have been around for centuries. To rewind just a little, there are primitive versions of the cocktail shaker that date back to the 1500s, with something of a similar ilk having been uncovered in South America (presumably for mixing traditional medicinal drinks). However, it wasn’t until the mid nineteenth century that the style we’re now so familiar with was born. Previously, to froth and mix cocktails bartenders would pour their concoctions between two glasses at speed. From here there are rumours that a bartender called George Foster invented the modern shaker with its in-built strainer, but some historians cite the prevalence of similar models across bars by the 1950s as evidence that he can’t have been the first to come up with the concept. Whoever it was that invented them, and however they came into being, we can probably all agree that we have a lot to be grateful for.

The below selection evidences the diversity that can be seen in a seemingly simple object when good design principles are applied to the process. From a silver plated Art Deco piece through to a stainless steel penguin, these are our favourite cocktail shakers to spruce up your bar with. Don't forget our curated edit of glassware sets and cocktail napkins for the perfect home bar setup.

What is the difference between a Manhattan shaker and a Boston shaker?

The former is the type mostly seen above, with a built-in strainer. The latter is made of two separate pieces. A Manhattan shaker is great for hobbyist cocktail makers as it doesn’t require so much technique to get the seal tightly formed as with a Boston shaker.

What is a Boston cocktail shaker?

A Boston cocktail shaker is typically made from two glasses, or one stainless steel cup and one glass. It mimics the early design of cocktail shakers and many mixologists prefer them thanks to their simple design, size and ease of use.

Are glass or metal cocktail shakers better?

Most cocktail shakers are made from metal as it chills far more quickly than glass. Glass does, however, offer a classic, classy look that some people prefer if they’re going to display their barware at home.

Typically sized as a compact 15cm square, these pretty linens serve both a functional and decorative role. They effortlessly absorb condensation from a chilled glass, protect surfaces, and provide guests with a convenient touchpoint for their drinks.

In design, cocktail napkins transcend their utilitarian origins to become miniature canvases for personal expression and style. Luxuriously embroidered designs, intricate imagery, or custom monograms bring a touch of refinement to any occasion, from intimate dinner parties to grand celebrations. To some they make seem excessive, but couldn’t the same be said for most good things in life? They’re fun, they add a sense of occasion and they signal that you’ve arrived.

See our edit of elegant glassware and design-led cocktail shakers.

Browse the perfect cocktail napkins

What is the difference between a napkin and a cocktail napkin?

Cocktail napkins are much smaller than regular napkins at just 15 x 15cm square. This size can vary, with some being made to fit both a snack and a drink in a rectangular format, but for the most part the squares are the most common design. The size of regular napkins starts from around 50 x 50cm.

Celebrate Día de los Muertos at KOL

The annual holiday is celebrated across Mexico, and is a time where families and friends celebrate the lives of loved ones who have passed. Each area has unique traditions from fireworks and dancing, to more intimate moments, yet a common denominator is the exchanging of food. Home altars (ofrendas) are filled with the favourite foods and drinks of the departed, while iconic dishes like pan de muerta - a sweetened bread - are shared around.

Lastra has delivered these vibrant festivities to the heart of Marylebone, for a fun evening of food, music and cocktails. Harnessing the KOL kitchen Hélène Darroze, chef patron of The Connaught in Mayfair, Chef Isaac McHale of The Clove Club in Shoreditch; and third-generation sushi master, Endo Kazutoshi of Endo at The Rotunda in White City, will collaborate on a sumptuous nine-course menu, with two dishes from each chef, which blends everyone’s individual styles in the home of the 17th best restaurant in the world.

Referencing Día de los Muertos' essence of community and connection, the evening will present an innovative nine-course menu, with two dishes from each chef and a beverage course from the bar teams. The menu will meld individual styles and memories, crafting a culinary experience of cultural celebration. Accompanying the decadent dishes, drink pairings selected by Ago Perrone from Connaught Bar and his right-hand and assistant director, Giorgio Bargiani, will tantalise the taste buds with wonderful mixology.

Once plates have been cleared and stomachs full, the festivities have only just begun. The evening will continue downstairs to KOL’s Mezcaleria where there will be live mariachi music, flamboyant colours celebrating traditional art, vibrant face painting and, of course, an abundance of mezcal on offer. A final tipple of the night can be selected from an exclusive cocktail menu crafted for this night only, which is in collaboration with Volcan Tequila - this will be a fiesta you won't want to miss.

Tickets for the collaborative dinner are £280 per person and are available here. This ticket includes access to the KOL Mezcaleria Fiesta. The KOL Mezcaleria Fiesta will begin at 20.00 and run until 01.00. Tickets for the fiesta after-party can be bought separately for £15 and can be purchased via the KOL website.

Step inside the renewed Mark's Club

The club, founded in 1972, came about as an alternative to St James’s gentlemen’s clubs, and the space and its amenities, including a hearty British menu, have been enjoyed by members ever since.

As you enter the newly refurbished club, the reception acts as an elegant cloakroom and passageway into the main ground-floor living room. A large George Stubbs painting draws guests in, alongside an English fusee clock from the 1900s.

The living room and dining area offer an eloquent setting for members to sit back and relax. Venturing further into the club, a bar area provides tea, coffee and juices, with a selection of fresh fruit and French pastries during the day, while a classic cocktail menu is an evening draw, with Bellinis served in Murano glasses.

Off the dining room, a new extension beckons. With potted and hanging plants, and charming lanterns, the greenhouse brings a classic English country garden indoors. The new dining space beautifully tightropes between being light and airy and cosy and intimate; it's an area to share hushed conversations by candlelight.

The menu at Mark's Club is a reflection of its interior, offering classic British cuisine, from chicken pie to Dover sole and Loch Duart smoked salmon. Sommeliers are on hand to help decide the best pairing from the extensive wine list, including aged clarets and Italian gems. This is also an ideal spot to enjoy a leisurely afternoon tea, which is in the works for the near future.

The oak-floored staircase leads to the first floor's main bar area and adjoining drawing room, which offers a less formal tone and a large cocktail menu. The games room on the second floor continues this laissez-faire theme, with backgammon sets laid out and ready to be played. The first-floor terrace is still home to Mark’s Club cigar programme, including vintage and collectable cigars from across the globe. The terrace also offers a more relaxed dining experience, with a menu spanning from Exmoor caviar through to Petit Fours to round-off a leisurely evening.

marksclub.co.uk

Take a seat at the chef’s table

The first of the six-part series took place on 25 September and was hosted by Claridge’s own culinary director Simon Attridge. Wallpaper* was there to get a flavour of the series to come.

Upon arrival, we were escorted through the afternoon tea foyer, then took a swift right turn through to the kitchen, carefully veering around the maze of polished stainless steel countertops amid the efficiently organised bustle of culinary preparation, and heading downstairs. Here, in L’Epicerie, a wide open kitchen area, a long table took centre stage, adorned with flowers and elegant tablescaping to reflect the menu.

The dining experience was a Claridge’s masterclass. Crispy duck bonbons were followed by delicately seared scallop in yuzu, carrot and lemon balm, and a lobster risotto with a fennel bisque – and that was just the start. Venison with blackberries and teriyaki beef followed, as soft as the butter that accompanies the fresh focaccia and sourdough. An avocado hazelnut truffle bridged the gap between sweet and savoury, a perfect transition into dessert: a chocolate fondant with salted caramel, shortbread and vanilla. However, would it be a true Claridge's meal without a few delicate afternoon-tea delights? A dainty canopy of mille-feuille rounded off the occasion, accompanied by a perfectly brewed cup of tea. Diners, belts loosened and feeling extremely grateful, offered up a round of applause to Attridge for the marvellous feast. His response was to ask, ‘Do you think this was enough food?’

The supper series is set to be full of creative flexibility, with each evening tailored to the featured chef’s own restaurant, while also intertwining with Claridge’s distinct style. Following Attridge will be Gareth Ward from Ynyshir restaurant in Wales; Sam Carter from Restaurant Twenty Two in Cambridge; Hrishikesh Desai from Farlam Hall in Cumbria; Roberta Hall McCarron from The Little Chartroom in Edinburgh; and Elly Wentworth from The Angel in Dartmouth. Each will craft their own menu for 14 guests in L’Epicerie.

After launching the series, Attridge said, ‘L’Epicerie is at the beating heart of the kitchen here at Claridge’s and we are proud to introduce these suppers to showcase the best of culinary talent across the UK. Working alongside the distinguished network of The Good Food Guide, we look forward to exploring alternative and innovative menus and produce, whilst of course celebrating the timeless tradition of the hotel.’

To register interest in the supper series find out more information at claridges.co.uk