Food & Drink

Liqueurs and syrups are the unsung heroes of mixology. While spirits form the backbone of a cocktail, it’s the carefully balanced additions that transform a simple drink into something extraordinary. Whether it’s a splash of Crème de Cassis to elevate a Kir Royale, a touch of Menthe-Pastille for a fresh twist on a Mojito, or a drizzle of passion fruit syrup to brighten a tropical creation, Giffard has been providing bartenders and home enthusiasts alike with the tools to make exceptional cocktails for over a century.

Gordon Ramsay’s Savoy Grill is one of London’s most iconic restaurants, blending sophistication with timeless elegance and reflecting the hotel’s rich heritage. Reimagined by Gordon Ramsay, the restaurant reopened its doors in April 2023, revitalising a space that has been a favourite of actors, politicians, and influential figures for generations. The subtle updates were well worth the investment, as the buzzing dining room now welcomes a new demographic of passionate foodies alongside its regulars.

Valentine’s Day has long been associated with grand gestures and sentimental traditions, but at its core, it’s simply an occasion to slow down and share something meaningful. Few things do this as effortlessly as wine. Whether opening a bottle for a quiet dinner at home or selecting something special to toast an evening out, the right choice enhances the moment without needing fanfare. This year, rather than reaching for the predictable, I have chosen 8 wines that you might not ordinarily choose - it is good to be adventurous after all!

The British have always harboured a faintly masochistic love affair with queuing. We queue for Wimbledon tickets, we queue for airport security, we queue - often with existential regret - for a lukewarm G&T at the theatre bar. And in Marylebone, a particularly dedicated breed of diner queues, rain or shine, for steak frites at Le Relais de Venise L’Entrecôte.

Introduction

Villa Mamas is the kind of restaurant that doesn’t need to try too hard. Tucked away on a quiet street off Chelsea Green, it’s small, always busy, and doesn’t rely on gimmicks or overblown fuss. The low lighting, flickering candles, and the warm scent of fresh flatbreads and spices make it instantly inviting. The staff greet you with understated hospitality, a quiet reverence in keeping with the restaurant’s origins. It’s the kind of place where people become regulars after a single visit, as I found after moving nearby last year.