Celebrity Life

By Lauren Jade Hill Photographer John Stoddart has been capturing iconic images of the world’s most eminent celebrities for the past 25 years. Known for photographing celebrities such as Pierce Brosnan, Michael Kane and Catherine Zeta-Jones, the British photographer has been lauded as one of the Top 100 Photography Heroes in Professional Photography Magazine, with... View Article

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By Olivia Cuccaro Patrón Platinum Margarita at Delilah 2 oz Gran Patrón Platinum tequila 1 oz Dolin vermouth 2 dashes rose water .25 oz agave syrup .5 oz lime juice 1 bar spoon edible platinum color 1 pinch xanthan gum To create this cocktail of the week, stir Gran Patrón Platinum tequila, Dolin vermouth and... View Article

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By Olivia Cuccaro When it comes to whisky, it’s no longer enough to simply release a bottle of great age. What turns heads these days is brands who team up with unexpected partners for expressions that pique interests outside of spirits alone. For Scottish distillery The Macallan, that key partner is master perfumist Roja Dove... View Article

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By Lauren Jade Hill As September came around, the three-Michelin-starred chef Arnaud Lallement and Champagne Armand de Brignac debuted their collaborative new tasting menu at the five-star Relais & Châteaux hotel L’Assiette Champenoise in France’s Champagne region. As the first ever culinary experience to bring together Champagne Armand de Brignac’s five prestige cuvées, this gastronomic... View Article

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By Lauren Jade Hill “People are engaging with fine tea like they once did a couple of hundred years ago and the way we do with fine wine,” Jameel Lalani, founder of fine tea purveyor Lalani & Co enthuses. We’re in Thomas’s Café at Burberry London where dishes on the menu are paired with Lalani... View Article

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By Lauren Jade Hill On arriving at Mei Ume in the recently opened Four Seasons London at Ten Trinity Square, the space immediately leaves an impression, exhibiting both architectural grandeur and accomplished contemporary design reflecting the restaurant’s Asian influence. Taking its name from the Chinese and Japanese terms for plum blossom, Mei Ume brings the... View Article

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By Olivia Cuccaro Kubu Mojito at Ayana Resort & Spa 1.5 oz rum 2 tsp brown sugar 4 lime wedges 1.5 oz lemon juice 1 oz kaffir lime leaves lemongrass syrup crushed ice To create this cocktail of the week, mix all ingredients, stir and top with crushed ice. Garnish with lemongrass stick and five... View Article

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By Lauren Jade Hill Celebrating its 10 years of success, the Michelin starred restaurant Texture in Marylebone London is hosting a series of exclusive collaborative dinners. Taking place throughout September, the series will bring together five of the UK’s most revered chefs. For each edition Texture’s chef patron and owner Agnar Sverrisson has teamed up... View Article

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By Olivia Cuccaro Resting Fierceness at The Up & Up 1 oz Pernod Absinthe .5 oz mezcal .25 oz Luxardo Maraschino 4 maraschino cherries mint sprigs To create this cocktail of the week, muddle mint, cherries and Luxardo Maraschino in a small tin. Add the Pernod Absinthe, mezcal and ice. Stir until the ice is almost dissolved, then... View Article

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By Olivia Cuccaro Hemingway Daiquiri at The Pearl Hotel 2 oz Havana Club rum .25 maraschino liqueur 1 tsp sugar .75 oz lime juice .5 oz grapefruit juice To create this cocktail of the week, add Havana Club rum, maraschino liqueur, sugar, lime juice, and grapefruit juice to a cocktail shaker and fill with ice.... View Article

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By Lauren Jade Hill Hong Kong’s revered hotel, the Landmark Mandarin Oriental, will host a one-night-only Six Hands Dinner this September by bringing together two Michelin-starred culinary director Richard Ekkebus and the two award winning Japanese chefs, Hiroyasu Kawate of Florilège and Zaiyu Hasegawa of Den. Taking place at the hotel’s fine dining restaurant Amber... View Article

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Psycho Killer from The Dead Rabbit at Claridge’s By Olivia Cuccaro 2 dashes Pernod absinthe 0.75 oz coconib Campari 0.5 oz creme de cacao 0.5 oz Giffard Banane du Brésil 2 oz Redbreast 12 Year Old To create this cocktail of the week, stir Pernod Absinthe, coconib Campari, creme de cacao, Giffard Banane du Brésil... View Article

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