_{Biodynamic Forces Through The Alchemy of Planets and Plants}

Expect 14 new cocktails that draw inspiration from biodynamic farming that offers guests not only innovative combinations, but also an immersive, educational experience. First established by Rudolf Steiner in the 1920s, biodynamic farming focuses on the connection between soil, plants, animals, and the cosmos.

Maria Thun then created the Biodynamic Calendar which mapped out the influence of lunar and planetary cycles on specific parts of the plant—root, leaf, flower, or fruit—and their ideal times for harvesting.

_{Biodynamic Forces Through The Alchemy of Planets and Plants}

In true form, each cocktail crafted by Michele Saladino, Head Mixologist and his team, is named after a planet on this Biodynamic Calendar, offering a playful menu that’s interactive and adds a touch of fun to the luxury cocktail experience.

The interactive element adds a level of engagement to the cocktail, allowing guests to select their cocktail by exploring constellation diagrams and astrology signs on each page. It also features a flavour dial that links each cocktail to the Biodynamic Calendar, offering a unique way to discover various ingredients.

And of course, where possible the team use biodynamic, organic and seasonal ingredients, working closely with The Biodynamic Association Demeter to build a relationship with farmers, producers and suppliers across to source produce that meet the standards.

_{Biodynamic Forces Through The Alchemy of Planets and Plants}

Personified by a fictional character, The Astro Botanist, this new menu includes original takes on ten classic cocktails, from the Jupiter, an elegant floral spritz, that’s poured at the table from a small fountain and topped up with biodynamic champagne, to The Moon, a twist on the Dirty Martini, as well as Mars, a new take on a Negroni. There are also four alcohol free cocktails, named Elixir Naturalis which include the Mercurius, Triton, Ariel and Phobos.

_{Biodynamic Forces Through The Alchemy of Planets and Plants}

The ritzy experience is elevated further thanks to an exclusive collection of bespoke glassware that reflect each concept, and for this, the 5-star hotel worked with 3D Vault to design the pieces, crafted from ceramic, recycled glass, and PLA (a 100% natural material derived from renewable resources). Through 3D printing, 3D Vault creates precise models with zero material waste and high-quality durable products.

by Felicity Carter

_{Available exclusively in The Rivoli Bar all year round, see more on theritzlondon.com.}

The post The Rivoli Bar launches new biodynamic-inspired cocktail menu first appeared on The Glass Magazine.

With a stained-glass dome, warm golden lighting, and burnt-orange sofas, the space has a buzzing and inviting aura, reminiscent of the couples dancing in this very room in the 1900s. While slightly more relaxed than The Savoy’s other dining restaurants, Gallery maintains the hotel’s signature luxury, blending effortlessly glamour with approachability. 

_{Gallery Interior}

Open for all-day dining and afternoon tea, Gallery aims to cater to every kind of guest – from tourists seeking a quick bite to diners indulging in a three-course meal. True to the ethos of a quintessential hotel restaurant, its menu is diverse but inclusive, offering something for everyone. Think traditional British staples, inventive seafood dishes, and, most importantly, exceptional steaks.

Divided into three sections – light grazing bites, shareable dishes, and hearty plates – the menu encourages exploration and sharing. Fortunately, portion sizes are generous, easing the fears of those disheartened by the rise of the worryingly small plates.

Highlights include Irish oysters, beef carpaccio with parmesan crisps, artichokes, and rocket for a bold flavour punch, grilled Cornish tuna tataki with yuzu soy on top of creamy avocado; and duck en croûte with grape jelly and fig relish, a beautiful harmony of savoury and sweet notes complimented by the buttery and flakey pastry.

_Starters

For the main event, options range from a classic Club Sandwich or heart-warming chicken tikka pie, but the undisputed showstopper is the Tomahawk steak – served on the bone, accompanied by confit mushrooms and generous serving of peppercorn sauce. The steak’s juicy, tender meat delivers a burst of rich, savoury flavour, perfectly complemented by sides of crispy truffle fries and broccoli coated in a delicate layer of almond butter. It’s a dish that for me epitomises indulgence and comfort.

_{Chicken tikka pie}

One look at the Gallery’s dessert menu showers me with an aura of nostalgia. Whether it’s an apple crumble, a mille-feuille layered with vanilla cream and salted caramel, or the old-school classic ice cream sundae, the guests are in for a sweet treat.

The sundae comes with customisable toppings like chocolate, crushed cookies, frozen berries, and even crystallised yuzu, and is a playful way to end the meal whilst indulging in an avalanche of childhood memories. 

For those extending their evening with a drink, the Gallery’s cocktail menu does not disappoint. It features a mix of timeless classics, such as the Martini, alongside inventive twists: the pickled cranberry Cosmo and the sorrel Daiquiri, which incorporates sorrel cordial and lime maraschino. With many spirits from British distilleries such as Hepple Gin and Somerset Brandy the commitment to local sourcing is clear and guests can sample the best of British labels.

_{Bar at Gallery}

Alongside Gallery, The Savoy has also introduced a scone shop Scoff, where scones are elevated to an art form – almost too beautiful to eat. Filled with inventive flavours ranging from tiramisu to exotic fruit punch, the creativity is endless. To keep things fresh, the staff teases limited-edition seasonal recipes, ensuring there’s always something new and exciting to look out for.

_{Scoff scones}

In every detail, Gallery captures the essence of The Savoy’s charm while bringing a new style of dining and its unique identity to the hotel. It’s grand but welcoming, luxurious yet unpretentious. With attentive staff happy to share a laugh as well as advice on the best wine pairing; Gallery is set to become a new among The Savoy’s classics. 

by Olga Petrusewicz

_{To book visit here}

_{The Savoy, The Strand, WC2R 0EZ London}

The post Glass tries The Savoy’s newly opened Gallery restaurant first appeared on The Glass Magazine.

Upon arrival, dressed in traditional Police inspired uniform are the concierge team, who greet me with a warm welcome. Once home to the Metropolitan Police, the property’s stories and memoirs are celebrated throughout the hotel, with antiques and bespoke artwork taking over the walls.

_{King room}

The unique character of Great Scotland Yard is transferred from the lobby to the 158 rooms and suites. Thoughtful restoration balances the traditional qualities of a classic British townhouse with modern influences.

My cosy room is surrounded by elegant furnishings, featuring a comfortable King bed and luxury bathroom. For me, the bathroom is the jewel of the room as I have never seen a more inviting walk-in shower.

_{Whisky tasting at Síbín}

Away from their lavish rooms, the ground floor of the hotel is host to a range of appealing dining options. From old Nordic cooking techniques by Michelin starred chef Niklas Ekstedt at Ekstedt at The Yard, to afternoon tea at The Parlour.

The most memorable being the illicit speakeasy bar, Síbín. Hidden in plain sight behind a bookcase wall, this whisky bar set in a sophisticated room is a relaxing space for evening drinks and intimate jazz nights.

_{Cocktail at Síbín}

Whisky masterclasses are what they’re known for here and Ivan, our whisky sommelier for the evening, guides us on an inquisitive odyssey. “The Explorer,” is a masterclass which takes guests through the origin and stories of whisky, unveiling global flavours from a carefully curated selection from Japan, Mexico and Scotland to name a few.

After finishing our enlightening expedition, we enjoy the rest of the night filled with music and cocktails in the chill out lounge, before heading back to our room for a peaceful slumber.

by Vivian Hui

_{Address: 3-5 Great Scotland Yard, London, SW1A 2HN}

_{www.greatscotlandyard.com}

_{@gsy_london}

The post Glass uncovers one of London’s most cherished buildings at Great Scotland Yard Hotel first appeared on The Glass Magazine.

_{A veritable feast from the menu in the dining hall at Harrods}

Come here at weekends, the dining hall can be packed full and cacophonous, making Dim Sum by China Tang’s corner spot a precious destination. A visit at a quieter time delivers a relaxed cadence for the enjoyment of fine food, splendid décor and a unique milieu.

My benchmark for steamed dim sum comes from a visit to Din Tai Fung at Taipei 101 and although the ones here in London are not quite as wafer-thin they taste exceedingly good because, this being Harrods, they are filled with suitably luxurious ingredients like  scallop and caviar or, equally tempting, truffle and shitake.

The dim sum also comes deep-fried and, complementing the richness of other tastes, those with shrimp and spicy cabbage are wonderfully zesty. Wok-based dishes include silky, melt-in-your-mouth ma po tofu, topped with gold leaf which, supplemented with perfectly-cooked asparagus, is supremely gratifying.

Signature favourites from China Tang in Park Lane – roast duck and stir-fried A5 Wagyu beef in black pepper – add extra class to the choice of dishes. Fine wines, by glass or bottle, might be preferred for some of the food while dim sum affionados who swear by tea as the absolute accompaniment will be pleased to find pots of premium teas such asIron Goddess on the menu; plus a Tang Tea Punch cocktail, an uplifting blend of osmanthus tea, hibiscus syrup and gin.

_{Gorgeous to look at and to taste at Dim Sum by China Tang}

In Waterloo Place, the piazza-like and monument-filled street connecting Pall Mall with Lower Regent Street, Claro is a new restaurant making its mark on the London food scene.

Mere minutes away from Piccadilly Circus with its domineering digital presence, Claro wisely opts for an undisturbed, sound-proofed dining space: occasional double-decker red buses trundle by in strange silence and the Duke of York column, over 40m high, is unmistakably there in the distance.

_{A corner table at Claro on St James}

From a seat at the bar, looking at a kitchen scene, cocktails are deftly prepared and, if you wish, menus can be consulted. The wine list champions bottles from France and this is its strength. The seasonal food menu suggests the sharing of dishes, especially if starting with the Frena bread, the thin crust easily giving way to its fluffy taste, served with giant olives, labneh, matbucha and harissa.

You may think of passing on the brussel sprouts but this would be a serious mistake: fried with aioli, they elevate the humble vegetable with a taste worthy of the finest fine dining.

_{Ofri Rahav, pastry chef in Claro’s kitchen}

Claro looks to be dedicated to intelligent, not indulgent, food and the main dishes will appeal to various diets. Desserts are in a class of their own, mixing fruits with vegetables with imagination and flair: think carrot cake with parsnip, dates with pecan crumble and whiskey caramel, strawberries and beetroot.

_{Filled with light during the day, the dining room at The Campaner}

Another new and attractive restaurant, The Campaner, also invites sharing of food without excluding stand-alone dishes for one person. The location, Chelsea, is very different. While Claro occupies an historic building, The Campaner appears as if built and completed a matter of just days before your visit.

Sand-coloured brickwork defines the exterior as well as the interior which includes brick-built arches well beyond the skill set of your average bricklayer. Distinctive too are the lampshades that may be the largest you will ever see hanging from the ceiling of a restaurant.

_{Comfy seats at the bar in The Campaner}

Menus abound at The Campaner: a weekly one, a sharing one and for good measure an á la carte menu. Choosing what to eat may require some time and there are stools at the island bar that will serve this purpose. Starters include a delicious plate of endives with Olavidia cheese and a beetroot cream (from the weekly menu) or mussels and Stilton (from the á la carte one).

This was followed by, for me, hake with a seafood sauce topped with Carabinero and for my friend beef fillet which was judged flawless. The chef is from Barcelona and most of the customers enjoying his creations looked to be Chelsea folk popping in to their neighbourhood restaurant for a meal.

by Sean Sheehan

_{Claro, 12 Waterloo Place, St James’s, London, reservations}

_{The Campaner, Chelsea Barracks, 1 Garrison St, London, reservations}  

_{Dim Sum by China Tang,  Brompton Road
, Knightsbridge, London, reservations}

The post Glass enjoys Cantonese, Catalan and Levantine food in London first appeared on The Glass Magazine.

A child of Tom Sellers who opened in 2013 at the impressive age of just 26, earning a Michelin star only five months after. Over a decade later, the establishment still makes a big mark on London’s fine dining scene. The experience is rooted not only in the food itself, but also in vibrant storytelling woven into each dish taking the guest on a journey through the menu.

With many nods to Seller’s Northern upbringing, flavours evoke nostalgia and warm, homely feelings – all with flawless presentation and cutting-edge techniques – a combination not many chefs manage to master. 

_{Restaurant Story Interior}

Located between The Shard and Tower Bridge, the restaurant is tucked away in an inconspicuous building, originally established in a place of an old Victorian toilet block – a surprising, yet charming detail.

Only a small sign, humbly hanging near the front door, famously confuses guests desperately trying to find the address in order to make their reservation – thankfully, I manage to just in time. From the moment of walking in, I can feel the anticipation of a unique evening, big heavy curtains signalling the entrance into an intimate culinary journey. 

Recently renovated, the interiors are stripped back, paying homage to Scandinavian minimalism with wooden furniture, concrete flooring, warm lighting and crisp white table cloths. The space feels intentional, avoiding the excess but with definite character, working as a canvas for the food to become the focal point.

With the recent addition of a first-floor private dining room and terrace, Restaurant Story offers more than just an intimate dining experience – an exceptional venue for hosting unforgettable dinner parties in the heart of London. 

_{Restaurant Story Kitchen}

I am welcomed by friendly staff and led to the table tucked away in the corner. We start the five course dinner with a welcome broth and a spread of, humbly called, snacks including a crab tart, rabbit sandwich and hot & cold Carlingford Oyster, which comes as a deep fried, crunchy delight hiding a delicate and soft mousse beneath.

_{Rabbit Sandwich}

Moving on to starters, we are presented with the beautiful raw scallop garnished with thin strips of cucumber, horseradish and translucent tiger’s milk pearls. The delicate flavours are elevated by the third edition of Gin Garden – named to signify Story’s third-edition opening.  Made with dill-infused gin, the notes of elderflower and mint add refreshing tones to scallop’s subtle flavour complimenting each other perfectly. 

The next course to arrive is the Seller’s staple, everyone is impatiently waiting for – The Candle, inspired by the classic British snack of beef drippings, it is a bucket-list dish for every food enthusiast. The candle melts into an edible pool of fatty deliciousness and comes with with dense brioche bread – thick and crispy outside and soft, doughy inside. As I find out, it is an ideal vessel to spoon the heaps of beef tallow and is particularly delicious when topped with a small amount of pickled celery. So simple, yet unbeatable – it is crystal clear where the dish gained its popularity among diners.

_{The Candle}

The main courses also don’t fail to disappoint. Firstly, it’s the sea bass topped with stuffed mussels, pepper and artichokes melting in my mouth with bold flavour and soft texture, shortly followed by tender fallow deer served with cabbage, cauliflower and rich red wine sauce poured all over – a dish I’ll be dreaming about every autumn, when all you need is a cosy and heartwarming plate, especially paired with a glass of 2017 Bordeaux.

Surprisingly, we still have space for dessert, which comes served as a mixture of rich chocolate and coffee scoops with blackberry confit and brown butter. Indulgent yet remarkably light, the flavours flow beautifully together and leave a space to experiment with my own pairing (chocolate and blackberry becoming an undisputed winner).

_{First-floor Dining Room}

I’m truly in awe of how Restaurant Story masterfully blends comforting flavours with a sensory narrative that lingers long after the meal. Each dish is crafted with care, evoking warmth and nostalgia while pushing the boundaries of culinary creativity.

The staff definitely amplify the experience with their genuine warmth and attentiveness – making each guest feel special and valued. I don’t doubt that the wonderful combination of world-class cuisine and top-tier hospitality will keep me talking about my evening at Restaurant Story for a long time to come.

by Olga Petrusewicz

_{To book visit here.
199 Tooley Street, London, SE1 2JX}

The post Glass embarks on a culinary journey at Restaurant Story first appeared on The Glass Magazine.

Enter Frog by Adam Handling – a Michelin-starred restaurant located just a stone’s throw away from Covent Garden’s countless theatres and markets.

Having started at Gleneagles as the first-ever apprentice chef, Handling went on to become Fairmont’s youngest Head Chef. Following on from his energetic start in the culinary world, the Scottish chef has won many accolades including Restaurateur of the Year in the British 2020 GQ Food and Drink Awards, BBC TV’s 2023 Great British Menu ‘Champion of Champions’, and was the youngest person to be one of the Caterer’s ’30 under 30 to watch’ in the 2013 Acorn Awards.

_{Lobster wagyu}

With such impressive achievements, it is no surprise that Handling has garnered a notable following of 122K on Instagram. Offering glimpses into behind-the-scenes action and further information on his gastronomic chefs-d’œuvre, Handling continues to entice and enthral his online audience with contemporary British food.

But what makes Frog so special? Stepping into Frog by Adam Handling is a little bit like entering a different universe. The bustling atmosphere of Covent Garden diminishes, leaving guests in a cocoon of sophistication where plush furnishings meet brilliant floral arrangements accompanied by a soundtrack of gentle ambient music.

The restaurant is small yet undeniably intimate. We counted twenty-five diners during our visit – a number that elevated the exclusive feeling of a dining experience at Frog by Adam Handling. As one enters the restaurant, the front-of-house team immediately cater to one’s every need, offering warm flannels to banish any wintery chill and a glass of wine for extra comfort.

After settling in and soaking up our surroundings, our waiter Harry presented us with a series of welcoming snacks – wagyu bone broth, a cod belly and tigers milk ensemble, old Winchester cheese and onion skin bites, apple and duck sausage with fermented brown sauce, chicken liver pâté, and finally an elevated roast chicken sandwich.

Alongside each dish’s intricate plating, Handling has crafted a menu with a strong narrative. For example, the roast chicken sandwich is inspired by the chef’s sister – Marthe. The story goes that Adam Handling’s sister would only want roast chicken every Sunday lunch, but it was never an issue as any leftovers were enjoyed by the family the following day.

Frog by Adam Handling’s roast chicken sandwich pays homage to this tradition, with a ceramic chicken bowl arriving at the table, unveiling the tasty treat with a gust of smoke.

_{Roast Chicken Sandwich}

The tasting menu continues with an opening course of crab with herb stalks and radish – a refreshing, floral starter, followed by a caviar course. Diners are presented with two N25 German caviar options – modern or heritage caviar. The modern choice adopts a warm, buttery taste, whereas the heritage caviar taps into traditional salty notes.

As each dish arrived at our table, our expert sommelier, Nadia, would guide us with suitable wine pairings. From fruity, full-bodied red wines to floral, zesty whites, the wine pairings complimented each course with ease.

Having enjoyed a wagyu bone broth at the start of the meal, wagyu made a reappearance with a Lobster wagyu offering – a hearty follow-up to the caviar course. In a display of versatility and playfulness, the menu also featured an inverted version of this dish, Wagyu lobster – a wagyu beef tart adorned with lobster and fragrant black truffle.

As dishes continued to emerge from the kitchen, including cod with green chilli and pickled grapes, duck with ketchup and purée, and a palette cleanser of parsley ice cream with hibiscus syrup and rapeseed oil, I realised that having a light lunch earlier in the day was an unexpected blessing. With generous portions and rich flavours, the tasting menu isn’t for the faint-hearted.

Finally, our visit to Frog by Adam Handling ended with a caramelised apple, woodruff, and custard dessert, which was a sweet, light denouement to the evening.

_{Caramelised Apple, Woodruff, and Custard Dessert}

Whereas many Michelin-starred restaurants can feel intimidating, Frog by Adam Handling is different. By harnessing the power of British cuisine and centring one’s dining experience around family tradition and heritage, the restaurant exudes warmth and familiarity – sentiments that are certainly needed and welcomed during these colder months.

By Sophie Richardson

_{The tasting menu at Frog by Adam Handling costs £195 per person, with drinks pairings available for an additional cost. For more information or to book, please visit here. 34-35 Southampton St, London WC2E 7HG}

The post Glass explores Frog by Adam Handling’s new seasonal menu first appeared on The Glass Magazine.

The luxury French-Mediterranean restaurant introduces a winter-themed cocktail menu in collaboration with The Singleton whiskey, known for its complex profile spicy on the nose but mellowing to softer and sweeter notes. The whiskey forms the base for several seasonal cocktails, paired with delicious small bites.

_{La Maison Ani}

Among the limited-edition cocktails, guests can take their pick from the light and refreshing Singleton Tea Punch, featuring peach liqueur, lemon juice, saline drops, and sparkling tea. The more intense Dufftown Sour offers a twist on the classic amaretto sour, balancing bitterness with a lift of citrus.

For those preferring bold flavours, the Scotch & Famous combines rich whiskey notes with Aperol, green and yellow Chartreuse, and a hint of lime – ideal for a short and more intense experience.

_{La Maison Ani}

These drinks are complemented by gourmet single bites, including buttery foie gras brioche, tuna tartare on crispy focaccia, and the Izu Burger sliders with tender beef. For a sweet finale, guests can opt for a unique chocolate slider, rounding off a refined winter experience at La Maison Ani.

Guests can enjoy La Maison Ani’s Winter Terrace throughout the winter, making it a perfect option for those searching for a cosy retreat with plush pillows, warm throws and outdoor heating. 

by Olga Petrusewicz 

_{To book, visit here}

The post La Maison Ani opens a winter terrace in partnership with Singleton Whiskey first appeared on The Glass Magazine.

Situated neatly tucked away on the south side on W Smithfield, is a family-run restaurant focused on elevating the rustic idea of nose to tail through a fine-dining experience. Think white tablecloths, thin-rimmed glasses and an open kitchen. But its not pretentious. It’s just honest.

_{Interior of Origin City}

Covering 600 acres of Argyll, Scotland, the family (who aren’t named for some reason) runs an organic farm that breeds favoured stock such as Black Aberdeen Angus cows, Tamworth pigs and Texel lambs. Ensuring quality and care runs at the forefront of the menu, its seafood offering comes from its sister aquafarm, Loch Fyne Oysters.

With an eye for detail, the restaurant continues its promise of precision by owning a vineyard in Provence – Château de la Cômbe – that has an impressive catalogue of award-winning wines to continue the flex of farm (albeit of grapes) to plate.

_{Chefs pass}

With all the ingredients quite frankly indisputably fresh and organic, its Executive Chef Graham Chatham, previously at The Langham, was given the great pleasure of creating a menu that didn’t take away from these characteristics or contribute to any waste. An animal needs to be celebrated in its entirety – and quite rightly so.

Equipped with its own in-house butcher and ageing facility, the team here has the ability to perfect any cut and ensure any offal can be turned into something new. So as you can imagine, my expectation was high.

Beginning with a bottle of Domaine De La Cômbe Cabernet Sauvignon 2017, my first choice was to pick a snack to gain an entry point of what was to come. Offering a handful of elevated bar snacks, I chose the Crispy Brawn with Malt Vinegar Mayonnaise. What arrived were five tender mouthfuls of lightly pink beef that packed the right balance of crunch and acidity that makes you look at your partner across the table and nod slightly in agreement of satisfaction.

_{Interior of Origin City}

For starters, fish was our focus. Half dozen Loch Fyne Oysters and Hot Smoked Salmon – though if you’re adamant to keep it meaty then you can choose from Grilled Morteau sausage or poached Black Pig loin.

But back to the fish. Salty, tender and comforting, are a trio of adjectives that apply to both dishes. One’s simple Scottish prime seafood and the other proved that they understood combinations beyond the meadows by adding a cauliflower bhaji to be the opening mouthful – don’t worry vegetables aren’t too shunned here.

_{Cote de Boeuf}

For our mains, we chose the weekly special of Calf’s Liver and their famous Steak Tartare with a side of Beef Dripping Chips and Creamed Mash – I am aware this isn’t a meal for those looking for something light.

With scatters of fish placed politely on their menu like Seared stone bass and Grilled Scottish lobster with bone marrow butter, there are alternatives for those who prefer not to feast like a gluttonous king – however, if you’re vegan or vegetarian it may be wise to stay clear of a place that prides themselves on butchery.

_{Steak Tartare}

Quality ingredients will always speak volumes for a dining experience and this dinner certainly said a lot. Owning its own taste in a way as its menu is ultimately a product of its commitment to sustainable farming, Origin City may technically be a new name on the block but it has scrubbed up well on creating pretty faultless adaptions of the classics. And if that was a weeknight dinner, I can’t wait to try their Sunday roast.

by Imogen Clark

_{Origin City, 12 West Smithfield, London EC1A 9JR}

The post Origin City brings farm to plate in London’s Farringdon first appeared on The Glass Magazine.

Glass has curated the ultimate gift guide for the foodie in your life. From high-end cooking appliances to the most exquisite dining experiences, this guide features the most sought-after gifts from leading brands, ensuring food lovers of all ages will rejoice this festive season.

Frog by Adam Handling – Festive Tasting menu

_{The Frog festive tasting menu is £195pp, with optional supplements and wine pairings. To book, visit here.}

To start, what better way to treat a loved one than with a gastronomic outing? Adam Handling’s Michelin-starred restaurant Frog, in the heart of Covent Garden, is celebrating the holidays with a festive tasting menu. Cloaked in mystery and glamour, the menu’s offerings are concealed until guests arrive, making it the most thrilling seasonal surprise.

PoB Hotels – Experience Gift Vouchers

_{The experience gift vouchers start from £75. For more information or to purchase a gift voucher, please visit here.}

Arriving just in time for the gifting season, PoB Hotels has launched a collection of experience gift voucher offerings, including Seasoned to Perfection, Pampers Paradise, and Time for Tea. For an unforgettable dining experience, the Seasoned to Perfection voucher can be used at any of the collection’s hotels for a unique lunch or dinner. Meanwhile, Time for Tea can be used to redeem a unique afternoon tea adventure.

Silent Pool Gin – Rose Expression

_{£45 for a 70cl bottle – Buy here}

For the mixologist in your life, the Silent Pool Gin Rose Expression is an excellent gift option for those ushering in the holidays with a celebratory toast. The complex notes of vetiver, cardamom, and rose make this an ideal base for classic cocktails like Negronis and G&Ts.  

Papa Salt – Coastal Gin

_{£42.50 – Buy here}

Developed in the award-winning Lord Byron Distillery in Byron Bay, Australia, this gin transports its enjoyers across the globe with its zesty, nutty flavour profile. Capturing the relaxed atmosphere of laid-back beach days, this gin is an elixir of tranquillity.

Furthermore, this gin is produced in a zero-waste facility powered by renewable energy, making it a superb sustainable addition to any holiday season.

Origin City – Butchery Masterclass

_{£199 per person – Buy here}

Led by Executive Chef Graham Chatham, who has 35 years of culinary experience and leads the kitchen in Farringdon’s Origin City, and the in-house butcher Lee South, bring a unique masterclass to the table by teaching guests how to prepare and cook some of the best cuts.

Finished with their very own apron, boning knife and a selection of joints to take home to finesse their new skills with, this is the perfect gift for your carnivore friend or family member.

Vapoura Rum – Chapter One

_{£45 – Buy here}

Marrying heritage with modernity, Vapoura is the first rum to be fully crafted on English soil. Chapter One is Vapoura’s initial iteration, balancing botanicals with warm spices. To be enjoyed neat or in a cocktail, this rum undergoes a special fermentation process to refine its deep flavour spectrum.

Caol Ila – 12 Year Old Whiskey

_{£55 – Buy here}

Alternatively, Caol Ila’s 12 Year Old Whiskey taps into a deeper, more smoky flavour profile. Frequently praised for its luscious, long finish, this Whiskey will banish any winter blues.

The Dorchester Collection – Festive Deluxe Hamper

_{£500 – Buy here}

And the festive delicacies don’t stop there. The Dorchester Collection has recently unveiled its 2024 Christmas hampers, and they’re simply exquisite. In particular, the festive deluxe hamper delivers a delicious assortment of sweet and savoury delights.

Highlights include the rosemary & sea salt shortbread biscuits, chocolate pralines, and The Dorchester’s iconic Christmas pudding.

Microplane – Black Sheep Large Shaver

_{£49.95 – Buy here}

There’s no better time of year to showcase one’s culinary skills than during the festive season. For the Masterchef in your circle, Microplane’s Black Sheep Large Shaver produces wafer-thin shavings of hard cheese, chocolate, coconut, or whatever else one may need.

Graef – MYtiny Compact Slicer

_{£275 – Buy here}

This compact, foldable slicer is ideal for the smaller kitchen. With sustainability proving to be an ever-important issue, the slicer enables its users to purchase food in a more economical, less processed, and less packaged way. Featuring a 170mm serrated blade, this sleek kitchen appliance is a great all-rounder.

Veuve Clicquot – La Grande Dame rosé gift box by Paola Paronetto | 75cl

_{£225 – Buy from here and here}

Paying tribute to the pioneering spirit of Madame Clicquot, the ‘Grande Dame’ of Champagne, the Veuve Clicquot La Grande Dame rosé gift box is a perfect option for rosé lovers. The release of this new vintage rosé in collaboration with Italian artist Paola Paronetto celebrates a passion for colour and the peak of elegance and delicacy – quintessential to welcome in the festive season in style.

Kuvings – Auto 10 Hands Free Juicer

_{£599 – Buy here}

With clean eating on the rise, reaching one’s five-a-day has never been easier – especially with this hands-free juicer. The Auto 10 Hands Free Juicer automatically chops and feeds ingredients, requiring no manual prep or intervention. Built with temperature-resistant, non-toxic materials, this juicer delivers perfect portions of vitamins and minerals without any extra chemicals.

Mikolasch Vodka

_{£24.50 – Buy here}

Newly launched Mikolasch Vodka just landed on British soil in time for the festive season. The single-farm Ukrainian vodka made from corn and pure well water promises quality in every sip, and its silky-smoothness and soft white pepper finish makes it ideal for sipping neat or perfect for those who are looking to level up their Martini or Cosmo.

Double Dutch – Pomegranate & Basil Mixer

_{£17 for a case of 8 – Buy here}

Considered one of the best non-alcoholic mixers for the festive season, the brand was founded by Raissa and Joyce de Haas 10 years ago off the back of their infamous house parties. The range consists of twelve refreshing sodas and tonics which can be mixed with any spirit or enjoyed on their own.

Vitamix – A3500

_{£749 – Buy here}

Innovative and timeless, this brilliant blender comes with five settings for smoothies, hot soups, dips & spreads, frozen desserts, and self-cleaning. It’s also designed with a programmable timer, ensuring that one’s custom recipes are not over- or under-processed. With built-in wireless connectivity and a touchscreen interface, this blender automatically stops once processing is complete.

Kylie Minogue Wines – 0% Alcohol Sparkling Rosé

_{£7 – Buy here}

Not just a chart topper, Kylie Minogue’s 0% Sparling Rosé is the UK’s leading brand for non-alcoholic alternatives with its refreshing and finely balanced taste with notes of fresh strawberries and a complex, dry finish. 

KitchenAid – KF8 Fully-Automatic Espresso Machine

_{£1,899 – Buy here}

Finally, coffee connoisseurs will delight upon discovering KitchenAid’s new Espresso Collection. This fully automatic espresso machine can create up to 40+ coffee options at the touch of a button. Featuring a plant-based milk mode, a 5” colour touch screen, and a removable bean hopper, this machine is certain to brighten anyone’s day.

by Sophie Richardson

The post Glass Luxury Culinary and Dining Christmas Gift Guide 2024 first appeared on The Glass Magazine.

Marking the start of a new chapter, Adrià and Chef Giancarlo Perbellini have joined forces to harness the unique flavours in Atavi’s Smoked and Sourdough pasta profiles. However, it is not the first time that the two legendary chefs have worked together.

_{Adrià and Chef Giancarlo Perbellini}

“Atavi has already built a strong relationship with Perbellini and the Pasta Evangelists team, as there’s an Atavi Tagliatelle dish on the Harrods menu, so Giancarlo and I wanted to build on this for the new Vortici launch and create two new innovative and delicious dishes,” explains Adrià.

The first of the two dishes will exhibit Atavi’s Vortici sourdough pasta. The new shape is intertwined with garlic butter, lemon, anchovies, chicken emulsion, chive oil, and a zesty sauce.

Meanwhile, the second combines the Smoked Vortici pasta with a cacio-pepe and diavola sauce – a best-seller at Harrods.

Speaking on the collaboration, Perbellini said: “At Casa Perbellini and with Pasta Evangelists, we have always embraced innovation while staying true to our culinary roots. Collaborating with Adrià and Atavi allows us to push the boundaries of creativity and craft new, exquisite dishes that reflect the shared passion we have for exceptional Italian cuisine. With the Vortici launch, we are excited to present two dishes that harmoniously blend tradition and modernity.”

by Sophie Richardson

_{The limited-edition menu will be available at the Pasta Evangelists Restaurant in Harrods from Monday 11^th November. To book, please visit here.}

The post Chefs Albert Adrià and Giancarlo Perbellini launch a new Atavi menu in Harrods first appeared on The Glass Magazine.

_{Gingerbread S’mores}

Surrounded by snow-dusted trees and soft, warm lighting, diners can revel in a complete après-ski experience, savouring a delicious sharing menu with Swiss raclette, truffle-topped tartiflette, and mulled wine—all from custom-made ski gondolas on The Berkeley’s rooftop.

_{Feast Off-Piste sharing menu}

_{Feast Off-Piste winter cocktails}

With breathtaking views of London’s skyline and Winter Wonderland below, guests can relax and explore a winter cocktail menu, including inventive takes on classics like the Black Forest Espresso Martini, Aperol Negroni Sour, and Blackberry Margarita. For an added touch of luxury, the guests can ring the ‘Champagne bell’ in their gondola for a glass of Laurent-Perrier Champagne.

by Olga Petrusewicz

_{The pop-up is available to book for groups of 4-6 from 14th November 2024 – 1st January 2025 and is priced at £75 per person.}

_{Four sittings are available daily, from 12-2pm, 3-5pm, 6-8pm and 9-11pm.}

_{For more information and to book, visit www.feast-events.com}

The post Feast Off-Piste opens at The Berkeley – introducing the ultimate immersive winter experience first appeared on The Glass Magazine.

_{The Goring Bar}

It was while drinking at Bar Casoni in Florence, the Count asked for a stronger take on his favourite cocktail, the Americano, banishing the soda water, and instead replacing it with gin, and finished with orange peel (as opposed to the usual lemon rind)–and the Negroni was born.

Fast-forward, and The Goring hotel in London’s Belgravia, is serving up it’s contemporary take on this hallowed cocktail – think halloween-meets-brat summer (cue the hue)-meets matcha. Here’s how to recreate it at home.

Ingredients:

• 30ml Plymouth Gin
• 20ml Sakura vermouth
• 10ml Yellow chartreuse
• 5ml Matcha syrup

Method:

• Add all the liquid into and stir.
• Strain the liquid into a rocks glass filled with ice

by Felicity Carter

The post Glass recreates The Goring’s Negroni for Halloween first appeared on The Glass Magazine.