Food & Drink

In this article, I look at two American whisky distilleries that are making waves. Westland from Seattle has created a name for itself making single malt whisky and Uncle Nearest that is currently valued at $900m having only been founded in 2017.

Meandering along the streets of Clerkenwell, I found myself pondering why it had taken me so long to dine at Luca, a stalwart of Italian food with a distinctive British twist. Owned by the Clove Club, this Michelin-starred restaurant disguises its culinary skills behind a façade reminiscent of a local trattoria, with its inviting green exterior and modest double wooden doors.

In the heart of the Scottish Highlands, beside the picturesque shores of the Cromarty Firth, is The Dalmore. It is a distillery I have driven past numerous times on my way to, or from, Speyside, but have been unable to visit, as timings simply have not worked out. When I received an invitation from them to come to Scotland and sample a new release, I thought this would be my chance. It turns out it wasn’t, it was in many ways even better - an opportunity to visit V&A Dundee, with whom they have partnered for the release.

Established in 2005 by a group of friends passionate about whisky, Stauning blends traditional techniques with modern ideas. The team have swiftly carved out a niche for themselves with a commitment to craftsmanship and using local ingredients. At the heart of Stauning's philosophy is a desire not to replicate the time-honoured traditions but to refine and reimagine them for the modern era.

This edition kicks off with Idle Assembly rum, a gem I stumbled upon on Instagram (Clandestine Whisky Magazine) and felt an urge to explore further. My journey into the world of rum is fairly recent, yet it has quickly drawn me in. The category is so varied and presents a more complex proposition than whisky in many ways. 

I have been suffering from a rather nasty cold, which has prevented me from tasting, so a little behind in my diaries. This edition focuses on a selection of wines that have passed over my desk recently. I believe it is important to enjoy everyday wines, to provide perspective on the finer wine we enjoy. I recently had lunch with an old friend at Luca (report coming soon), who happens to be one of the world’s finest wine writers. When he is not drinking 1st Growth Claret, or sipping on DRC, he often buys a £8 bottle of white from Waitrose to enjoy.

“We really should do this more often”. These are the words spoken by one of my oldest friends who had cancelled a business meeting to join me for dinner. It is not that we don’t meet up to eat regularly, we do often. It was the fact that this was in one of London’s finest steak restaurants - CUT at 45 Park Lane. Sometimes, an exceptional piece of meat, cooked medium rare, with great company is just what you need. 

My tasting desk is rather full at the moment due to a break over the festive period, resulting in a longer-than-usual diary entry. As you might have noticed, I have started to incorporate wine into my musings, a trade I was in for many years. This diversification into wine feels like a homecoming of sorts, blending my past with the present. In this edition, I'm excited to share my thoughts on a few wines that have caught my eye—and taste buds.

It's the most wonderful time of the year again for us beer lovers, when the effervescent pilsners and lagers of the warmer months now transition into darker, stronger brews – chiefly ales, porters, stouts, and barley wines for these colder and longer nights. Seasonal beers should also have a sense of occasion about them, so we’ve homed in on the dozen seasonal specials that best reflect the exclusivity of this celebratory period, while offering the tastiest and warmest inner glow your money can buy during this festive season and beyond.

This edition marks an evolution in my drink diaries, as I introduce wine alongside my whisky musings. As a former Sommelier in a Michelin-starred restaurant, it feels both natural and exciting to start sharing this passion with you. Just as I have written about whisky and all of its pleasures, I will write in a similar way about wine. Expect insights and stories behind some of the world’s most esteemed vineyards and hidden gems, with of course lots of tasting notes.