Hennessy Cognac has joined forces with The Vineyard at Stockcross, Berkshire and enlisted the help of head chef John Campbell and executive pastry chef Pierre Roelofs in launching a new on-trade training initiative aimed at exploiting the compatibility of chocolate and Cognac.
Read more...Oliver Peyton's latest London venture, The National Dining Rooms in The National Gallery, has introduced a County of the Month menu, designed to showcase the best of British food by region over the coming months.
Read more...Mayfair Connection announced the results of an independent study of the London restaurant trade conducted from January to April 2006 at the LIWSF.
Read more...Dominic Ford, previously of Harvey Nichols, is setting up a new venture in Battersea, on the site of a former Caf Rouge.
Read more...Results from a recent on-trade survey conducted by research group Wine Intelligence, and presented at last week's London International Wine and Spirits Fair (LIWSF), have shown a decrease in the number of monthly wine consumers who drink in pubs and bars.
Read more...When it comes to recycling and waste minimalisation, the UK is the laggard of Europe', according to Andy Dawe, glass technology manager of the Waste & Resources Action Programme (WRAP).
Read more...The Academy of Food and Wine Service moved into new and larger offices within the Hotel and Catering International Management Association's (HCIMA) building in Surrey earlier this month.
Read more...Scottish restaurant The Peat Inn, famous for its extensive wine list, has been sold to Geoffrey Smeddle, currently head chef at Etain, Sir Terence Conran's fine dining restaurant in Glasgow.
Read more...Wine drinkers under the age of 30 are spending more per bottle than the over-30s, new Wine Intelligence research has shown.
Read more...Wine drinkers under the age of 30 are spending more per bottle than the over-30s, new Wine Intelligence research has shown.
Read more...Constellation Europe is launching a new unpretentious' brand from California based around the region's associations with surf culture.
Ronnie Scott's Soho jazz venue is due to reopen for business on 26 June, after a three-month makeover.
Read more...Why the interest in sak?
I always used to think it was a spirit, served warm, but during the Tokyo Life event at Selfridges I ended up drinking sak almost every day, and after a month of this I had a totally different take. It's like wine really - it's fermented in the same sort of way and the terroir notion is very important. Premium sak should be chilled, not heated, and the best examples are comparable to grand cru class wines.
The former global vice-president of Allied Domecq, Stephen Sparrow, is launching a new vodka that aims to help save one of the world's most beautiful and endangered species: the snow leopard.
Read more...Zuma's sister restaurant in London, Roka, has invented a new scheme which will give guests the opportunity to create their own signature Shochu drink.
Read more...Raisin Social has added a Portuguese wine to its portfolio for the first time.
Charamba - named after a traditional dance in the Azores - from Quinta da Aveleda in the Vinho Verde region, is aimed at the younger market, and bears striking' packaging. The 2004 Charamba Douro Red will retail for 4.99. Casal Garcia, from the same producer, is the second range.
Simon Halliday, MD at Raisin Social, said the new wines would be an exciting alternative to what is currently on the shelves'.
The Greyhound at Battersea, London has a new head chef. Marco Tori took the helm this month after a gaining a year's sous chef experience under the direction of Michelin-starred Giorgio Locatelli at Locanda Locatelli.
Read more...Twelve companies involved in either wine or gastronomy have set up a new association in Argentina's Mendoza region.
HBJ Wines & Spirits has appointed Westbury Communications to handle its corporate communications in the UK.
South African producer KWV has refused to comment on rumours that it is about to be taken over - or that it is on the verge of making a major acquisition itself.
