Spirit of the Week: HYDE Irish Whiskey No.4 President’s Cask
An Irish whiskey aged in ex-bourbon casks, then finished in dark rum casks from Barbados.
HonestBrew launches new homebrew beer kits
The UK’s leading online direct to consumer craft beer retailer has launched a collection of homebrew kits.
How To Make: Pan-Seared Duck Breast & Plum Sauce
A simple pan-seared duck breast recipe, with plum sauce.
Pink Marmalade Gin: a natural, colour changing gin
A gin that naturally changes colour when introduced to tonic water.
How To Make: Oblix’s Orzo, Wild Mushroom & Truffle
An orzo recipe from the high-end restaurant, teamed with wild mushrooms and black truffle.
Beer of the Week: Beavertown The Rule of Three
Beavertown Brewery has relaunched its Tempus Barrel project with two new beers.
How To Make: Rüya’s Mantarli Keskek
A contemporary, vegetarian spin on classic keskek.
How To Make: 10 Greek Street’s Gnocchi with Gorgonzola, Walnuts & Sage
A simple gnocchi recipe, served with Gorgonzola and cream sauce, garnished with fried sage and roasted walnuts.
The Bleecker Black returns, for one day only
Fan favourite Bleecker Black will be available for one day only, as part of a new, limited-edition meal kit for St. Patrick’s Day.