Since opening its doors in 2020, Como Garden has already made a name for itself, delivering great Italian cuisine. They recently unveiled their new pizza menu, offering a tasteful mix of classics and modern twists, made from fresh ingredients. We had to give it a go. The restaurant has an elegant and cosy atmosphere: the cushioned, garden inspired interior and soft lighting makes it feel intimate even when the restaurant is buzzing. Despite being super busy, the members of staff were absolute pros, extremely attentive and helpful. We started our meal with a couple of starters, first up the Arancini with Parmesan and Fontina cheese. These cheesy rice balls had a crispy exterior and a perfect, gooey centre. A hint of truffle added a lovely depth to the dish, and the texture was spot on—cheesiness at just the right level. Next up was their Seasonal Soup, a comforting leek and potato blend. Smooth and silky, it was classic comfort food done right. A drizzle of olive oil and a sprinkling of chives gave it that extra finishing touch. To accompany our meal, we opted for a couple of mocktails. The Bianco Tropicale, with its mix of coconut, lychee, and lime, was light, foamy, and refreshingly tropical—a fun drink with a balanced flavour profile. We also went for the Virgin Mojito, which was everything you’d expect from such a classic: refreshing and zesty, nicely executed. Now to the stars of the show: Pizzas! Como Garden’s pizzas are all baked in a wood oven, using fermented sourdough for the crust—a real selling point. In true Italian fashion, the crust is as thin as can be, achieving that perfect texture and flavour. First, we had the Quattro Formaggi, featuring Agerola fior di latte cheese, Pecorino Romano, Parmesan Reggiano, and a 30-month aged blue cheese. The combination was great, with each cheese bringing something unique to the mix. It’s a delicious spin on a classic pizza—cheese lovers, this one’s for you. Next came the Spicy Picante, which had a lovely kick of heat to it. The juicy, flavourful salami paired beautifully with the D.O.P tomato sauce and the fior di latte mozzarella. We couldn’t help but notice the marinara base, which was delicious. Finally, the fresh basil rounded out the dish. Our final pizza was the San Daniele, and it was a favourite of the evening. The smoothness of the tomatoes and creamy mozzarella paired wonderfully with the saltiness of the Parma ham and Parmesan. Perhaps most importantly, the fresh rocket was a welcome touch amidst the cheesy decadence the meal had been so far. It felt indulgent and refreshing at the same time, a great balance. For dessert, we shared the Tiramisu - light mascarpone and a bold coffee flavour, making it rich but not heavy. We also tried the Torta Lemon Meringue, which featured a lemon sponge cake with a layer of lemon cream in the middle and soft, smooth meringue on top. It worked especially well with an espresso, as the lemon cream was on the sweeter side. Como Garden has worked hard on creating their new pizza menu – and it shows! I would recommend trying them out, if only for the chance to taste authentically Italian pizzas, in a cosy, inviting atmosphere. It is worth noting that pizzas are only served until 5pm, so make sure to keep that in mind if you want to try them out. Address: 37- 45 Kensington High Street, London W8 5ED Website:  https://comogarden.co.uk/ Written by: Alexandra Herlaut Reinhardt Photography courtesy of Como Garden

This New Year's Eve, LIMIN Southbank is set to offer a one-of-a-kind celebration combining the thrill of Après-Ski with the warmth of the Caribbean. Held at the vibrant Gabriel’s Wharf on London’s South Bank, this unique party promises an unforgettable way to ring in 2025. For just £85, guests can enjoy an evening filled with bottomless tropical cocktails, lively music, and mouthwatering mountain-inspired bites. Upon arrival, you'll be greeted with a toffee vodka welcome drink, followed by nearly four hours of unlimited cocktails, including Ski Punch and other tropical twists, all flowing until late. As midnight approaches, you'll raise a glass of bubbly while taking in a partial view of the renowned London fireworks display with an exclusive wristband. Entertainment will be non-stop, with a live saxophonist and drummer adding high-energy beats to the mix. As the night progresses, a DJ will take over, ensuring the dance floor stays packed until 3am. The LIMIN Winter Lodge will serve up a range of delicious Caribbean-inspired canapés, such as fondue boats, vegan fritters, and their signature island fish and chips, with additional menu items available for those in need of a late-night snack. As for the dress code, think Après-Ski meets Caribbean vacation: bold tropical prints, faux fur, and ski goggles are encouraged. This fun fusion of fashion, food, and music is the perfect way to bid farewell to 2024. To book your ticket visit https://www.designmynight.com/london/clubs/southbank/limin-southbank/limin-southbank-caribbean-aprs-ski-new-years-eve-party Address: LIMIN Southbank, Gabriel’s Wharf, 56 Upper Ground, London, SE1 9PP Written by Alexandra Herlaut Reinhardt Photography courtesy of LIMIN

Theatre Royal Drury Lane, one of London's most celebrated cultural landmarks, is unveiling a brand-new pre-theatre dining experience. Celebrating Shakespeare’s return to the stage at the venue for the first time since 1957, it is the only theatre in the West end to offer a three-course pre-show menu. Guests can enjoy their meal in the Grand Saloon, a beautifully restored Regency room adorned with marble walls, sparkling chandeliers, and a curated art collection. For the first time, this stunning space is opening its doors for evening dining. The seasonal three-course menu features a selection of expertly crafted British dishes, each with a contemporary twist. Appetizers include options such as smoked salmon paired with horseradish cream, capers, and rye bread, or a pork terrine accompanied by brandy cherries, cornichons, and sourdough. For mains, there are hearty choices like ox cheek bourguignon with pickled onions, carrots, watercress, and mashed potato, or the classic British fish pie, made with salmon, smoked haddock, pollock, topped with a delicate brioche crumb. Vegan and vegetarian dishes include Jerusalem artichoke risotto or a warming parsnip soup. There will also be decadent desserts like the Sticky Toffee pudding and a Black Forest coupe. The three-course pre-theatre menu at The Lane is priced at £49.50 per person, with limited availability. Be sure to book your spot online in advance. For more information visit https://thelane.co.uk Address: Theatre Royal, Drury Lane, Catherine Street, London, WC2B 5JF Written by Jordan Crowley Venue image courtesy of Theatre Royal Drury Lane Food photography by Nyla Sammons

Tucked away in South London, Babur is a name synonymous with high quality Indian cuisine, blending tradition with innovation in delightful ways. This family run restaurant, established in 1985, is well known and recognised for exceptional food and a warm, inviting atmosphere. The décor of Babur is elegant yet warm, with exposed bricks and featuring a burnt orange and red colour scheme complemented by dark woods, which creates a cozy, intimate atmosphere.  I had the pleasure of experiencing their exclusive Winter Game Tasting Menu, a special offering designed to showcase the best seasonal ingredients with Babur’s signature flair.   From the moment I entered, the meticulous service was evident, with each member of the team fully explaining the menu along with the carefully selected wine pairings. I started with poppadoms accompanied by several tangy chutneys,  and was pleasantly surprised by a complementary appetiser which was delicious and set the tone for a truly enjoyable evening.  The first dish was the Smoked Mallard Duck Salad. The rich, gamey flavour of the duck was perfectly balanced by the sweetness of an apple chutney and three bean salad. Next, the Kasundi Rabbit Tikka arrived, slightly charred on the outside yet tender and succulent within. The smokiness from the grill paired beautifully with the corn salsa. The Pheasant Tikka Pie was a standout – a stunning dish that showcased the versatility of pheasant. The mixed pheasant meat, topped with crumbly pastry, sat on a bed of mushy peas, which provided a smooth contrast to the slight crispness of the pastry and the gamey richness of the meat. Next the Tandoori Venison was a comforting, warm dish, reminiscent of a rich, slow-cooked stew. The venison chop was tender and full of flavour. The Indian style butternut squash pudding finished the evening perfectly. Throughout the meal, the wine pairings were spot on, enhancing the flavours of the meats and bringing out the best in each course. From crisp white to robust red each was chosen with care.   Babur continues to shine  in terms of the innovative dishes and also through its dedication to maintaining its high standards. They have also just launched their Christmas tasting menu so definitely worth adding to your go to list. I for one will definitely be returning to explore what other creative offerings they have in store. Address: 119 Brockley Rise, London, SE23 1JP Website: www.babur.info Written by Lorna Bryn Photography courtesy of Babur

Located in the heart of Mayfair, one of London’s most prestigious neighbourhoods, Bagatelle Mayfair offers a dining experience that blends refined Mediterranean cuisine with the vibrant spirit of the French Riviera. Known for its indulgent atmosphere and festive charm, Bagatelle isn’t just a restaurant—it’s a destination that captures the joie de vivre of the Côte d’Azur right here in London. From the moment you step inside, Bagatelle feels effortlessly glamorous, with an ambiance that seamlessly transitions from upscale dining to a lively, celebratory space. The exceptional service is matched by a menu that showcases the best of Mediterranean flavours, accompanied by artfully mixed cocktails and an impressive wine list. We began with an elegant selection of starters. The Salad Riviera was a vibrant, fresh dish featuring small spelt from Provence, sweet figs, goji berries, and fragrant fine herbs—a delightful combination of textures and flavours that set the tone for the meal. Next came the Tartare de Thon « Bagatelle », a beautifully prepared tuna tartare with an espelette pepper vinaigrette that delivered a delicate balance of heat and citrusy brightness. The Daurade en Ceviche, seabream ceviche marinated with mandarin and lemon was a standout. Light, zesty, fresh, it perfectly captured the essence of Mediterranean simplicity. For the mains, we opted for the Côtelette d'Agneau Grillée au Feu de Bois, grilled lamb chops served with a rich black garlic purée and roasted cashews. The lamb was tender and perfectly cooked, with the black garlic adding a bold, umami depth that was beautifully complemented by the crunch of the cashews. Equally impressive was the Bar de Ligne à l'Étuve, steamed sea bass paired with caramelised fennel and a delicate shellfish marinière. This dish was refined and elegant, with the sweetness of the fennel and the subtle richness of the shellfish creating a harmonious flavour profile. To finish, dessert was nothing short of exquisite. The Tartelette Fondante au Matcha, a matcha soufflé paired with dark chocolate sorbet, offered a delightful contrast of earthy green tea notes and deep chocolate richness. For a taste of the French Riviera, the Tropézienne à la Vanille de Madagascar, a delicately light brioche cake filled with Madagascar vanilla cream, was a nostalgic nod to classic French patisserie—soft, airy, and indulgently creamy. But what truly sets Bagatelle apart is its unique ability to transform an evening out into a full-fledged experience. As the night progresses, the venue comes alive with performers, DJs, and live music, turning the dining room into a stage and creating an electric, unforgettable atmosphere. Whether you’re celebrating a special occasion or simply looking to indulge in an evening of exquisite food, drinks, and entertainment, Bagatelle Mayfair is the ultimate French-inspired dining destination. Combining elegance, energy, and culinary excellence, it’s a little slice of the Riviera tucked away in London’s most exclusive district. Address: 34 Dover St, London W1S 4NG
 Website: https://bagatelle.com Written by Stephanie Sowaha Images 1 and 3 courtesy of Bagatelle Image 2 by Stephanie Sowaha

Grayson Perry, one of Britain’s most celebrated contemporary artists, will embark on a major new live tour in 2025. Known for his boundary-pushing art and distinctive voice. Perry has been a leading figure in the art world for over two decades, he won the prestigious Turner Prize in 2003 and became a Royal Academician in 2012. Perry’s works span a diverse range of mediums, including tapestries, ceramics, woodcuts, prints, and even full-scale installations like his famous House. His notable exhibitions include Guerilla Tactics at the Stedelijk Museum in Amsterdam (2002), The Most Popular Exhibition Ever! (2015-2017), and the major retrospective The Pre-Therapy Years at the Holburne Museum in Bath (2020). Among his iconic pieces are the Vanity of Small Differences tapestries (2012), which were first shown at Victoria Miro Gallery in London. Perry has also achieved success with several TV projects. He won BAFTA awards for All In the Best Possible Taste (2013), a documentary about the making of The Vanity of Small Differences, and Who Are You? (2014), which examined themes of identity. His documentary All Man (2016) delved into masculinity and gender roles, subjects he also explored in his bestselling book The Descent of Man. The tour starts on 7th October 2025. Tickets for Grayson Perry: Are You Good? are now on sale which you can buy by visiting www.fane.co.uk/grayson-perry Written by Claire Selby  Photos courtesy of Fane Productions

This week we interviewed Olly Barkley, Co-Founder of Vapoura Rum, to talk about how Vapoura Rum was created, his go to cocktail, best piece of advice and more. 1. What inspired you to create Vapoura Rum and what makes it unique?   When we started to explore a lifelong passion for all things rum a little more during lockdown we quickly noticed at the time that there weren’t any super premium rums that were made from start to finish in England. More so, few brands wrapped around their rum that could help elevate the entire rum category to where we and many others are passionate about it getting to. The idea of creating a super-premium rum in a very traditional way, but delivering it in a more untraditional manner is something that we have always been very passionate about.   It’s not white labelled, we don’t take rum from other distilleries and blend it before bottling it as our own. Once the raw ingredients arrive at our distillery, we make everything from scratch, from the proprietary yeast strain to the base alcohol, right through to the custom copper pot stills. We don’t use artificial flavourings; only raw ingredients, we don’t use any added sugar and we do incorporate oak into our process to aid the development of the more complex flavours. We dilute to our required alcohol volume with water only sourced on site from the distillery and to wrap it all up, each and every stage of the process is overseen by our master distiller, Dr John Walters for absolute consistency in the quality of what we’re producing. It's this combination of factors that helps to give Vapoura the smoothness and depth you’ll find in long-time, barrel aged rums. In a cocktail, served neat, the quality of the liquid we believe, speaks for itself.   2. Where do you see Vapoura Rum in the next five years? Any plans for new flavours or products?   We stand by the quality of our liquid and feel strongly that premium rum can offer more not just to the spirit category but hospitality as a whole. We want to be a big part of that. Not only how it’s drunk, but also how it's delivered. The experiences and moments that are created for people to enjoy Vapoura whether it’s at an underground cocktail bar playing tech music in Paris or an immersive take-over of a digital art gallery in London, this is where I would like to see Vapoura. Stocked, enjoyed and activated in venues, cities and countries that believe in the overall customer experience around our liquid and aren’t just happy to top it up with a sugary mixer and hand it across the bar.
 
In terms of new products we currently have Chapter Two laid down into barrel to age. It’ll be Chapter Three in the English Rum Story and come out as a limited edition, single cask run and be purely a sipping rum in the luxury category. When it’ll be released is still in conversation but we’re all very excited about it. Taste trials start from February 2025.   3. How do you personally enjoy Vapoura Rum—do you have a go-to cocktail recipe?   I’m a huge fan of both Chapter One and Chapter Two neat, over ice. You can really taste the smoothness, depth and quality of it this way. Simple, clean. If I’m going for it in a cocktail, it’ll depend on the occasion, but our Bee-Keeper and Vapoura Espresso Martini are usually my go to - https://vapourarum.com/pours 

Our warm Vapoura Eggnog is part of our Christmas serve offering this year and I could drink these all day. Really decadent, super smooth and you can taste all the beautiful spices from our Chapter One through it which work really well in it, this time of year in particular. 4. Best piece of advice you have been given?   Process over outcome, in all things…. business, life, love, sport. Look after the process and the outcome will look after you.   5. What advice would you give to aspiring entrepreneurs looking to enter the spirits industry?   Find your point of difference, believe in it, stand by it and get ready to put in the hours.   6.  If you had one day off in London, where would you like to visit / explore?   I like to go anywhere up high or green, a roof terrace, a balcony, a view from a higher floor, a park. London moves at such a pace I feel like everything drops a few much-needed gears in these places. If this can be supported with a decent food and drinks menu and some good live music, then I’m pretty happy. For more information or to buy a bottle of Vapoura Rum, visit https://vapourarum.com

This week we interviewed Johan Bülow to talk about what inspired him to create LAKRIDS BY BÜLOW, his mission to elevate liquorice into a gourmet experience and much more. 1. What inspired you to start LAKRIDS BY BÜLOW, and why did you choose liquorice as your focus? As a child, I grew up in what you could call an entrepreneur community. Close to my childhood home was a micro-brewery, a chocolate factory, an ice cream factory, a sweet factory, and a glass-blowing workshop, meaning I was surrounded by entrepreneurial spirits. My mother holds an incredibly entrepreneurial mindset. At just 16, she borrowed money from her father to start a grill bar in Denmark. She then threw her interest into glass-blowing, and is now involved in bead production in Ghana. From a young age, my mother always told me: “If it feels like work, you are doing it wrong”. She has inspired the love of entrepreneurship as a way to live out one’s childhood play and dreams. In my early 20’s, I travelled to Bornholm with my now wife, Sarah, to visit my family and see my uncle’s new sweet shop, where he cooked and sold handmade sweets. I saw how tourists were intrigued by the smell, encouraging them to come inside the store and taste the products. It was fascinating, the way the consumers interacted with the product and how the experience affected their curiosity. This inspired me to create LAKRIDS BY BÜLOW. I always loved liquorice but felt that there was so much more that could be done with the unique flavour. Initially, I threw my attention into making a slow crafted version using only high-quality ingredients. I spent an entire year, tucked away in my mother’s kitchen trying to perfect the ultimate recipe. As someone who loves to challenge the status quo, I set myself a mission: to elevate liquorice into a gourmet experience. What sets LAKRIDS apart from other confectionery brands in the market? I am always testing new products. Our Head of Product Development, Francisca, brings new experiments to my desk every day, and I give my input for small tweaks. This is something I love about our product development process at LAKRIDS BY BÜLOW and I believe sets us apart from other confectionery brands, as we are constantly innovating and coming up with bold new flavours. We experiment with everything from taste, colours, shades, crunch, texture, bite and so on. My aim has always been to focus on uncovering what our customers want, before they even know it. We always try to push the boundaries of what is possible with liquorice, launching innovative products such as our SLOW CRAFTED range and unique flavour combinations such as SOUR STRAWBERRY, FROZEN MINT and SALT & PEPPER. Furthermore, I am passionate about trusting our customers' opinions. We never fear trying something new and innovative, as we have developed our trusty tasting panel, LAKRIDS LOVERS, featuring more than 130,000 members. The panel was developed in 2021 as a way to get even closer to our incredible community of liquorice lovers and give them a chance to be part of our product development. As a LAKRIDS LOVER, you receive exclusive flavour samples with every purchase - small-batch creations that we are currently testing in our Creative Lab. Each sample includes a QR code to give feedback on the product. But more than that, LAKRIDS LOVERS is about creating a deeper connection with those who share our passion and want to help us on our mission to make the world love liquorice. We have a passion for craftsmanship at LAKRIDS BY BÜLOW and our customers appreciate the quality that comes through our brand heritage. How do you convert skeptics of liquorice into fans? We know that traditionally liquorice is deemed a very polarising flavour, which is why at LAKRIDS BY BÜLOW we are on a mission to make the world love liquorice, one liquorice hater at a time. We truly believe that the timeless and recognisable taste of our Danish gourmet liquorice can convert even some of the biggest haters. It took me an entire year in my mother's kitchen to perfect the recipe and now we have a factory with stores all over the world. We are proud of our authentic approach to the production of liquorice - this is the reason we exist and can strike at the quality we have. Together with our Production Manager Tage, we developed the idea of coating gourmet liquorice with chocolate. The concept of covering liquorice in chocolate was already a known practice in Iceland, but we wanted to take the idea to the next level. It is all about creating the perfect combination of the right chocolate with the right type of liquorice, and today we explore the magic that dark, milk, white, and dulce chocolate can create with liquorice. I challenge anyone who believes they hate the taste of liquorice to try our products, perhaps they will find themselves joining the ever growing community of liquorice converts. At LAKRIDS BY BÜLOW, our greatest asset is the power of taste. The moment someone tries our gourmet liquorice, everything changes—they fall in love with the rich, bold flavours that make our products truly one of a kind. That’s why tastings are at the heart of what we do. We don’t just sell liquorice; we invite people to experience it and convert sceptics into liquorice lovers. We are so confident in our tastings that in 2024 we conducted the world’s largest liquorice tasting, with over 1 million samples tried. For us, it’s simple: one taste is all it takes to turn skeptics into lovers. 4. What’s your favourite flavour from the range, and why? My favourite flavour in the entire range is, overall, all our organic & SLOW CRAFTED variants. My absolute favourite is very simply the DARK TRUFFLE. It embodies the core DNA of our brand. It is simple yet incredibly thorough. Simplicity always works best for me, but at the same time, it is the hardest to achieve. What advice would you give to aspiring entrepreneurs who want to redefine a traditional product? To anyone wanting to start a business in the Food & Business industry, I recommend focusing on uncovering what the consumer doesn’t yet know they want, instead of simply catering to their existing desires. I believe the key to my success is that I have always strived to anticipate future needs and trends. Aim to redefine what is delicious and utilise real, quality ingredients to create superior products. Furthermore, trust your customers, after all, they are the ones buying your products. Never underestimate the power of consumer feedback. If you had one day off in London, where would you like to visit/explore? If I had one day in London, I would start by watching football at Brentford's home ground, the Gtech Community Stadium. There are several Danish players, and the atmosphere is said to be both local and fantastic! To eat, I would visit a small Iranian restaurant called Berenjak. My wife is Iranian, and I absolutely love their cuisine. Finally, I would stay at the Chiltern Firehouse with my kids. To find out more or to order LAKRIDS BY BÜLOW vis it https://lakridsbybulow.co.uk

We were lucky enough to visit the sleek and sophisticated Pahli Hill for Wednesday lunch. The kitchen is headed up by ex-River Cafe and Hibiscus chef Avinash Shashidhara – also a recent finalist on Great British Menu, blending the best British produce with the subtle flavours of India. The dining room is colourful and bright with stylish furnishings and comfy cushions giving a relaxed family feel. We tried the Papadi Chat with Yoghurt, Datterini tomatoes, pomegranate, Delicia pumpkin, mint & tamarind chutney as well as the Mangalore Bun with Crab Sukk:  both were perfect small bites to share and refreshing to tempt our palates into what was to come. The crab was silky and delicious and perfect with the soft warm buns. For our main courses, we worked our way through the biggest dosa we’ve ever seen served on a silver platter with Drumstick sambar, turmeric potato, coconut & spicy tomato & lentil chutney. This was perfect to share with the Canteen Thali with savoy cabbage & carrot poriyal, kofta, saag paneer and papad & pickle – which was incredible. Imagine Lime Pickle dialled up to 11, it really was hot hot hot. We also ordered the sourdough roti which was stunning. We followed with the seasonal Alphonse Mango Cheesecake and the Dark Chocolate Coconut Cake with dark rum and whipped cream. Talk about fruity and chocolatey! Both disappeared very quickly. Book your lunchtime slot at  https://www.sevenrooms.com/reservations/pahlihill Address: Pahli Hill is at 79-81 Mortimer Street London W1W 7SJ Written by Claire Selby Photography courtesy of Pahli Hill

The festive season brings an abundance of incredible dining experiences in London, it’s time to carve out some time for at least one or two special meals. The city is buzzing with exciting options, offering everything from traditional festive fare to creative seasonal twists. To help you make the most of the holiday dining scene, we've rounded up a selection of our favourite festive menus currently on offer. Pivot Bar and Bistro Perched on the first floor of 3 Henrietta Street, with a front-row view of Covent Garden’s magical twinkling lights, the renowned British bistro Pivot is the perfect spot to indulge in some festive cheer. This season, they’re serving up traditional Christmas classics with a modern twist. Whether you’re in the mood for two courses at £42 or feeling festive enough for three courses at £49, Pivot promises a holiday dining experience you won’t forget. Starters include West Coast Scottish King Scallops, cream of curried parsnip soup, Loch Fyne Scottish smoked salmon or chicken pate. For the main course, it is roast turkey, Aberdeen beef, pan-roasted stone bass, lamb shank pie or a spiced cauliflower steak, with sides of parsnips, mash, broccoli or Brussels sprouts. And sumptuous desserts include Christmas pudding, an artisanal cheese board, winterberry pavlova or dark chocolate mousse.  To book visit https://pivotbarandbistro.com/ Kapara, Soho Kapara invites you to celebrate the festive season in true style, with their fabulous three-course set menu, bursting with vibrant Eastern Mediterranean flavours, for £70 per person. Enjoy the likes of Beetroot cured salmon with quince pickles, gremolata, lemon preserve, and caviar to start, followed by mains like festive ox cheeks glazed in orange and ginger; or the vegan smoked kohlrabi wellington with porcini mushroom sauce. Be a little bit naughty and indulge in the chocolate delight, accompanied by a miso & honey tahini sauce with cherry compote, to round off the meal. Festive Set Menu, £60pp. To book visit https://kapara.co.uk/ Afternoon tea at The Lane The Lane invites guests to indulge in the ultimate Christmas afternoon tea experience, perfect for sharing with family, friends, and loved ones during the festive season. Their exquisite Christmas Regency Afternoon Tea is a delightful culinary offering, featuring an array of mouthwatering delicacies that are sure to bring holiday cheer. Guests can enjoy freshly baked scones and an assortment of sweet treats, expertly crafted by renowned baker Lily Vanilli. These are perfectly complemented by a selection of savory bites, prepared with care by The Lane’s talented in-house chefs. Christmas Afternoon Tea is served daily from 12noon in The Grand Saloon and priced from £59 per person. To book visit https://thelane.co.uk/eat-and-drink-venues/grand-saloon-afternoon-tea?utm_source=PR&utm_medium=pr+placement&utm_campaign=General Straits Kitchen Festive Menu at Pan Pacific London This holiday season, Straits Kitchen invites you to savour a meticulously crafted menu that celebrates the best of seasonal flavours with a touch of culinary elegance. Each course is thoughtfully designed to delight your taste buds and create a memorable dining experience. Start with a velvety Wild Mushroom Soup topped with tarragon. cream, followed by Smoked Salmon with horseradish mayonnaise and green apple. Enjoy a classic Roast Turkey with all the trimmings, and finish with a delicious Baileys Bauble to complete this seasonal celebration.  Price: £65 per person  To book visit https://www.panpacific.com/en/hotels-and-resorts/pp-london/dining/straits-kitchen.html Th@51 Restaurant and Bar Celebrate the festive season at TH@51 with an exquisite selection of Christmas-inspired dishes, thoughtfully added to the menu. Savor a symphony of seasonal flavors with small plates like Hot Smoked Salmon and Ham Hock Terrine, alongside hearty mains such as Roasted Butterball Turkey and Brie and Pumpkin Pie. A truly delicious way to embrace the holiday spirit! To book visit https://www.th51.co.uk Rails Restaurant in Great Northern Hotel Celebrate the festive season at Rails Restaurant, with a two- or three-course festive menu inspired by French classics, perfect for groups of six or more. Choose from French onion soup or duck and pistachio terrine, traditional roast turkey, or aubergine ‘meatballs’ with miso sauce. Finish with Christmas pudding or chocolate and hazelnut delice.  Price: £59 per person (2 courses); £69 per person (3 courses)  To book visit https://www.railslondon.com/

Embrace the festive spirit this holiday season with our curated selection of wines, designed to make the lead-up to Christmas truly special. Perfect to share with friends and family, elevating your gatherings and creating memorable moments as you celebrate the joy and warmth of Christmas together. Della Vite DOC Treviso Rosé Prosecco  An elegant, pale coral pink sparkling wine made in Valdobbiadene, Northern Italy. Award-winning Della Vite fuses the latest technology with traditional production methods to produce a high-quality, vegan-certified Prosecco brand made as sustainably as possible. Price: £21.50 Available to buy at Sainsbury’s  Van Gogh “Sunflowers” by Domaine du Météore  The Van Gogh Blanc is a special cuvée made in collaboration with the Van Gogh Museum in Amsterdam, representing the link between nature and art, the South of France and Vincent himself. With a delicate, mineral nose of flint which opens up to reveal flavours of lemon, pineapple and nutmeg  Price: £19 Available to buy from  Domaine du Météore Ferrari Trento Perle A sophisticated, premium Blanc de Blancs crafted from the hillside vineyards of Trentino, Northern Italy. It 's g ot a velvety texture which brings out the rich, ripe fruit and brioche flavours exceptionally well. Price: £39.40 Available to buy at  Noble Green Wines Van Hunks  Van Hunks Brut Cap Classique from Stellenbosch, South Africa, is crafted using Méthode Champenoise and aged for 24 months. It’s a smooth and dry sparkling wine. Price: £20 Available to buy from Van Hunks Drinks   Cremele Recas’ Incanta Pinot Noir A wonderful wine with notes of fresh black cherry, raspberry and cinnamon. It pairs beautifully with a charcuterie board. Price: £9.99 Available to buy at Majestic

This week we caught up with Anshu and Renee the Founders of DabbaDrop to talk about the inspiration behind the brand, the menus, and much more. 1. Can you tell us more about how DabbaDrop started? Anshu: DabbaDrop was born out of two key ideas: sustainability and a love for good food. Growing up in Mumbai, I was inspired by the dabbawala system—a zero-waste meal delivery service that’s been operating for over a century. When I moved to London, I wanted to bring that concept here, but with a modern twist. Renee: We both shared a frustration with the waste generated by takeaways and saw an opportunity to combine authentic, plant-forward meals with a delivery system that was better for the planet. Our goal was to create something delicious, sustainable, convenient and community-driven—a takeaway that people could feel truly good about. 2. What inspires each menu? Anshu: Every menu is inspired by our love for regional Indian cuisine and its rich, diverse flavours. We spend time researching traditional recipes, speaking to family and friends, and experimenting in the kitchen to create dishes that feel both authentic and comforting. Renee: We also listen closely to customer feedback and draw inspiration from seasonal produce. The aim is to craft menus that surprise and delight while staying true to our roots. Each menu tells a story and takes our customers on a culinary journey. 3. Who is DabbaDrop aimed at? Renee: DabbaDrop is for anyone who loves wholesome, tasty and convenient food. We want our customers to reclaim mealtimes, and take a moment to connect with their loved ones, over nourishing, home-style meals. Our customers are busy individuals and families who want convenient, healthy meals without compromising on taste or sustainability. Anshu: We’re also seeing more people join us who value reconnecting with mindful eating—whether they’re longtime vegetarians or just looking to add more plant-forward meals into their lives.   4. What are some of your favourite food brands and do you have any guilty pleasures? Renee:  I’m a big fan of small, purpose-driven brands like Diasporaco—the quality of their spices is unmatched, and they bring so much transparency and fairness to the industry. Guilty pleasure? Definitely chocolate—preferably dark and sprinkled with sea salt! Anshu:  I really admire Meera Sodha for how they celebrate the vibrancy of Indian food and culture while delivering a flawless experience. I’m also a fan of brands like Riverford and Bold Beans who are driven by their mission of improving our food system and our soil. 5. What's a day in the life for you both? Anshu: I wake up at 5am and work until 7 then it's breakfast with the kids and the school run. Then it’s a mix of food development, creative planning, finance and team meetings. I love being in the kitchen, experimenting with dishes for upcoming menus. I do a couple more hours of admin work in the evenings and then 3-4 nights of the week, we eat at the dinner table, as a family, we all take it in turns to cook.  Renee: Starting always with coffee, it’s the kid's breakfast then the school run before a short cycle ride into the kitchen/office. Our days are varied with an interesting mix of strategy meetings, marketing plans, team meetings, email catch-ups, food development and responding to customers. Family dinner is a non-negotiable for me, cooking helps me unwind, sometimes we get out for an after-dinner walk and I usually end the day on the sofa with a good book or film. 6. Any exciting plans for DabbaDrop in 2025? Renee: Absolutely! We’re planning to expand our delivery areas and introduce new menu concepts to keep things fresh and exciting for our customers. Anshu: We’re also exploring collaborations with other amazing brands to create limited-edition menus and experiences. And of course, our focus remains on helping people reclaim mealtimes—bringing joy, ease, and mindfulness back to the table. For more information on DabbaDrop visit https://dabbadrop.co.uk/ Photography courtesy of DabbaDrop