New cocktail menu and beef nibbles at Gaucho

Dec 03, 14 New cocktail menu and beef nibbles at Gaucho

Posted by in All

Last night I was invited to try out the new cocktail menu at Gaucho in Piccadilly. The Gaucho group has launched a new Autumn/Winter cocktail menu along with a ‘Beef in the Bar’ canape plate. I caught up with Ian O’Reilly, Head of Bar and Beverages at Gaucho, over a couple of cocktails to find out a bit more about...

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Cooking with Babich Wines

Jul 15, 14 Cooking with Babich Wines

Posted by in Food and Wine

You know the old saying, ‘I love cooking with wine, sometimes I even add it to the food’? Well, that was kinda what a recent cooking lesson with Babich Wines at the Underground Cookery School was like recently! It was great fun and I managed to leave the event with all my fingers intact despite the fact that I was...

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Introducing Waitrose Cellar online

Jun 23, 14 Introducing Waitrose Cellar online

Posted by in All

Waitrose has totally revamped their online wine service and I was invited to find out  more about the  Waitrose Cellar as well as taste some of the range recently. The event was held  near King’s Cross at the London Canal Museum. The museum was a great setting as it was set next to Regent’s Canal and after a few...

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Brasserie Joel celebrates Eurostar’s 20th anniv. this May

May 06, 14 Brasserie Joel celebrates Eurostar’s 20th anniv. this May

Posted by in All, Food and Wine, London, restaurants

I love taking the Eurostar to Paris, I haven’t taken a plane to Paris since I don’t know when –  I always take the train. It’s just so much easier to go  via Eurostar and seems a more civilized way to travel, to me anyway. Eurostar is celebrating it’s 20th anniversary this year, hard to believe that...

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Barber’s 1833 Vintage Reserve Cheddar and a dry Chenin blanc

Jan 20, 14 Barber’s 1833 Vintage Reserve Cheddar and a dry Chenin blanc

Posted by in Food and Wine, France

A few years ago I visited the Barber Farmhouse on a press trip as part of a bigger trip to the West Country. I remember being impressed by the combination of modern technology within the traditions of cheesemaking that had been handed down through the generations. You can read about my visit here. I really enjoyed the 1833 Vintage...

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