Hannah Gregory - House Of Coco Magazine

Coco Kitchen December 6, 2022

A taste of South Africa – Amarula Pannacotta

Serves 6

I’ve recently returned from an incredible House of Coco trip to South Africa where my favorite drink played a key part in the proceedings. Amarula spiked coffees on morning game drives, over ice while I sank into my roll-top tub, via miniatures on the plane home. It only seemed right that I share a recipe using sweet nectar – A Taste of South Africa.

My Love Affair with Amarula

Amarula has a very special place in my heart. For those who are not acquainted with this delicious, creamy liqueur – it is sort of like Baileys, but not really as it’s about one million times better. It is made from the fruit of the Marula tree – often called the elephant tree as the Heffalumps have a particular love of this fruit and are often found stumbling around when they’ve eaten too much of the fermented fruit. I have witnessed first-hand a drunk elephant – it’s fantastic.

At the tender age of 17, I made my first trip to the land of braiis and buckees, my school were so fed up with me that they told me I could only return to do my A levels if I spent my summer volunteering at an orphanage to get some perspective and sort my appalling attitude out. It worked. It was the best thing that ever came out of being a vile teenager because without that wake-up call I may never have fallen head over heels in love with Africa, resulting in many further trips and a desire to move there but more importantly, I fear without that trip, I would have followed a downward spiral into entitled spoilt brat and never really grasped what happens outside of our privileged world.

A Liqueur of Memories and Meaning

I digress, back to the booze. It was on this trip that I discovered this drink. Not in a ‘lads on tour, underage drinking’ way but at the end of our trip we were taken out for a farewell meal and our host insisted we all try the drink and raise a toast – shouting ‘Amaroooooooooooola’ as we clinked our glasses. My alcohol taste preferences before this were strictly Smirnoff Ice and WKD Blue so you can imagine how classy I felt being offered this exotic liqueur… in an actual glass… with ice. Not only did the drink taste delicious but it signified something so special – a bond forged with a group of people who had just spent two months doing something important, connecting with kids who had no one else in the world. We witnessed death, abandonment, and sickness but we also witnessed kids finding forever homes, and overcoming disease and despite everything they had been through – the most unthinkable of scenarios – they continued to smile and act with grace and positivity. I learnt more about humanity on that trip than I could ever imagine. And so, I always have a bottle of Amarula in stock because just seeing the bottle reminds me of both the happiest and saddest of times and reminds me to take a reality check every once in a while.

To create a recipe that showcases this tipple makes me feel warm and fuzzy inside. I have played around with the measurements so the hit of booze is balanced perfectly with the creaminess – not too harsh but not washed away either. It’s a very simple recipe to make, perfect for dinner parties, as it needs to be made in advance but can then be forgotten about. My mission in life is to ensure everyone I have met has tried this drink, be it in liquid or solid form, so I truly hope you give it a whirl and love it as much as I do. Extra points if you shout ‘Amarooooooooooooola’ at some point during the cooking/eating process.

Check out our recent article on House of Coco where we explore why we’ve fallen for this South African rose. Read more here to discover the captivating story behind it.

What you need :

4 gelatine leaves
300ml of full fat milk
20g caster sugar
300ml double cream
150ml Amarula
Gold candy to decorate (optional)

How you do it :

Bloom the gelatine sheets in cold water for 5 minutes.
Meanwhile pour the milk, cream and sugar into a saucepan and bring to just scolding – the surface should begin to pucker and steam will rise from the top. Stir occasionally to ensure the sugar dissolves.
Take off the heat and stir in the Amarula.
Remove the gelatine from the water and wring out all excess water, whisk into the panna cotta mix.
Pour the mix into a pudding mould and pop it into the fridge to set for at least 6 hours.
When ready to serve, turn the pudding moulds onto plates and warm them with a cook blow
torch to release the pannacotta. Alternatively, sit the moulds in a bowl of hot water for a few minutes.
Decorate with gold glitz or any other boujee decorations you see fit.

City breaks November 15, 2022

Wake Up Here : The Varsity Hotel & Spa – Cambridge

The Varsity hotel is an amalgamation of old meets new, modern flare coupled with nods to yesteryear. In one swift movement you are welcomed through a very instagrammable flower arch, into an unassuming reception area and up to rooms steeped in the history of Cambridge, all rooms being named after the university colleges within the city and complete with corresponding yet understated decorative touches. With floor to ceiling windows boasting a view over St John’s college, a mahogany style writing desk and luxe heavy curtains juxtaposed against in-room tablets offering a variety of services at the end of one’s finger, Elemis bathroom goodies and geometric patterned finishings, this hotel is a great execution of days gone by still holding their own in a modern setting.

The hotel itself is situated in a very quiet residential street, moments from Jesus Green Park and sitting on the banks of the River Cam and its bustling punting station, bars and restaurants. A quick stumble and you are in the heart of the city, a haven for both shoppers and sightseers. However, the real USP of this hotel is not its location, nor its onsite spa and restaurants – more on that later – but the views it boasts. The vista offered from our bedroom window was only the foreplay, the main event being a rooftop bar with 360, unparalleled, uncompromised view of one of the UK’s most beautiful cities. Open to both the public and residents, this little pocket of paradise is the perfect place to sip a cocktail and while away the hours as the sun sets.

The one thing the hotel drops points on is the food. Don’t get me wrong it’s not bad, it’s just not fantastic and given the food scene that has developed in Cambridge, it needs to be. We ate at The River Bar Steakhouse and Grill which is in the neighboring building, a repurposed brewery warehouse that is all exposed brick and trusswork. This place could work really well with a few tweaks – riverside warehouse eatery serving up red meat and red wine calls for low lighting and atmosphere. Instead we were greeted by stark lights and orange leatherette seats. That I can forgive if the food makes up for it. What I can’t forgive is a countertop storage unit in view of everyone dining, housing pre-cut slices of cheesecake and catering sized tubs of ketchup and mayo ready to be decanted into a nearby ramekin. If that’s how you’re going to do it, fine, but at least do it back of house or out of sight of customers that are spending a fair chunk of money on plates of food that the condiments are no doubt going to be slung on to.

Between the two of us we ordered Garlic Butter Tiger Prawns and Calamari to start followed by a New York Strip and a Wagyu. The starters were OK. I lucked out with the calamari, it was as it should be, golden, crispy, no slime, very punchy aioli. My friend’s prawns (which were not of the tiger variety, perhaps a tiger cub in a pinch) were slightly anemic and considering we were in a grill restaurant, it would have been nice to see a bit of char, or any form of colour to be fair. I gave the restaurant the benefit of the doubt, this was indeed a Steakhouse and perhaps the main courses were where it really shone. Being an absolute slag for a steak, I poured over the menu for a good while, wondering if I could justify the £89 price tag that went with the Wagyu – after much circling back I thought f**k it, you only live once right? World’s ending and all that jazz. I ordered my steak medium rare as suggested with this cut. Alas, when my steak arrived it was most definitely rare, very rare. Now I have no problem with rare meat, give it to me blue and I am happy but for a steak costing the best part of a hundy and showing the cut the respect it deserves by ordering it as recommended, it was a bit of a disappointment and so a steak that is famed for being the tenderest of all the steaks was in actuality tough and not of the melt in the mouth variety. My advice would be to scrap the theatrics of the cloche and artsy plate and in fact concentrate on cooking the thing correctly. The New York strip that sat across the table from me was also nearing average rather than stupendous. A cut that isn’t seen too often in UK restaurants, I was excited to stab a piece off my friend’s plate but again – there seemed to be more focus on the criss cross griddle marks and unnecessary skillet it was served in than the actual cooking of the meat. I will say this – you could absolutely taste the difference between both cuts and the Wagyu was superior, but £60 superior? I’m not so sure.

What the restaurant lacked in finesse of food it made up for with both its front of house team and ridiculous but delicious cocktail menu. I know this isn’t the reason you visit a restaurant but it truly turned the experience around for me. Our wonderful waiter Sibu looked after us as if we were the only people in the restaurant ( he didn’t know we were there as press). Wine glasses never ran empty, attentive but not overbearing, as the restaurant emptied out he pulled up a chair and sat with us for a bit, discussing how the hospitality industry differs in his native South Africa – warm and friendly, to the more robotic nature of the UK. Perhaps it was the bottle of red, the champagne cocktail to start or the nutella martini to finish but it really made me think about how the front of house team really are the first line of defense when it comes to a positive eating experience. Quick circle back, I would actually go back to this restaurant just for the Nutella Martini – it was absolute filth and I loved it.

The next morning, with slightly sore heads we headed to SIX for breakfast. Situated on the floor below the roof terrace, despite being a floor lower, the wrap-around windows still offer an impressive view point of the city, really leaning to the ‘breakfast with a backdrop’ vibe. The continental breakfast was average – as I have come to expect with UK continental breakfasts, slightly under-ripe fruit and toasting machines that never really work. To gear up for a day of sightseeing I opted for Eggs Benedict from the a la carte menu, my absolute favourite breakfast in the world and I would go as far as to say I am an expert when it comes to an eggs benny. Fluffy muffin – check. Rich, unctuous hollandaise check. Slightly greying salmon, check. Undercooked eggs that I would have sent back if I had not been in a rush, check. We were close, so close, but alas no cigar.

Putting the food portion of our trip behind us, it was time for our spa treatments. The health club and spa is in the adjoining building and again, open to both residents and the public. The offering is small but well laid out and intimate with nice touches such as flavoured water and tea to welcome you. A hot tub bubbles away in an atmospheric cavernous room overlooking the river with well thought out one way glass. The perfect spot to people watch and take in the punts as they bob past. A sauna and steam room do exactly what they say on the tin and make for a perfectly pleasant way to reset from the night before ahead of a day of exploration. After an hour of bobbing and sweating we were whisked upstairs to the couples treatment room – very romantic – where we were treated to the signature facial and massage. The treatments were exceptional. I was nervous at first when our therapists came to get us and looked like they should still be in school, however on reflection I think this is a ‘me ageing’ problem and not a them problem. I need not have worried, they were informative and good at what they do – young smooth hands kneading us both into a slumber. If only they knew the sore knuckle joints that await them.

All in all, our stay at The Varisty was great – the perfect place for a girly getaway or a romantic minibreak. Yes, there are things that could be improved upon but it made a great base to explore the city, enjoy a drink with a view and live our best collegiate lives. My advice would be to use this as a settlement site, enjoy the bars and the views. Make the most of the spa and then explore everything that is on its doorstep and the wonderful things that Cambridge has to offer.

Food Travel November 1, 2022

The best Greek snacks to transport you straight to the Agean.

Greek crackerbreads, kalamata tapenade & tzatziki

Serves 2

Following a whirlwhind trip around Greece learning all things Greek food, I thought it only fair to shair some recipes to transport you straight to a Greek Taverna. You know that time of day, pre-dinner, when the sun is setting, you have had a great day poolside sipping cocktails, been back to your room, put on your best “I just rolled off the beach looking like this but it actually took me an hour to get right” floaty frock, and now as you muse over what to eat for dinner, you’re ready for a cold glass of white wine and the snack to end all snacks.

Greek crackerbreads.

What you need :

200g plain flour
4 tsps of fresh oregano or marjoram
Freshly ground black pepper – lots.
1 tsp salt
1 tsp sugar
2 tbsp EV olive oil
125 ml cold water

How you do it :

Preheat the oven to 230c
Put all dry ingredients and olive oil into a food processor and pulse until combined.
Add in the cold water and blitz until everything sticks together. Turn out onto a surface and bring together in a ball with your hands. If the mix is feeling a little dry, wet your hands to add more water. Keep repeating this rather than pour more water into the mix as you will have more control over the dough.
Once in a ball, wrap in cling film and leave to rest in the fridge for 30 mins.
When it is time to roll, flour a surface, remove the dough from the fridge and cut into four portions.
Roll each piece of dough out as thin as possible. There is no strict rule to shape here, just the size of your baking sheet will do as you are going to break the crackers into shards. Keep flouring. You should be able to see your fingers through it if you hold the dough up to the light. If you wanted to be super fancy, you could do this step in a pasta machine.
Once rolled out, place on a lined baking sheet and put into the hot oven for 4 minutes, flip the cracker and bake for another 4 minutes.
Whilst the cracker is in the oven, watch it like a hawk as they can catch.
Once it is golden brown, turn the oven off but leave the cracker in the oven for an hour so it dries out completely and is super crispy. If you have a particularly ferocious oven, leave the door ajar for the last hour. When they are done, break into shards. They will keep in an airtight container for a couple of days.

Kalamata Tapenade.

What you need :

200g kalamata olives
3 tbsp capers
2 anchovies chopped (you can omit this if you are veggie)
1 fat clove of garlic crushed
2 tbsp fresh thyme leaves
5 tbsp EV Olive oil
½ lemon juiced

How you do it:

I make my tapenade in a nutribullet. Not sure this is the authentic way but it is certainly the easiest. You can use a pestle and mortar if you want the real deal.
Now read carefully because this is a complicated one…
Destone your olives. I urge you to buy your olives whole and destone at home as the flavour is unparalleled. Kalamata olives are so soft that all you need to do is put them on a chopping board and roll your palm over them and the stones will pop out.
Put your olives, capers, anchovies, garlic and thyme in your processor and blitz. You want to keep texture here – it shouldn’t be smooth.
Muddle in the olive oil and lemon, stir, taste, pepper if needed.
That is it and it is GLORIOUS!

Tzatziki.

What you need :

500g Greek yoghurt
1 cucumber
2 x garlic cloves – crushed / minced / grated
Splash of white wine vinegar
Big glug of EV olive oil
Big pinch of sea salt

How you do it :

Put the yoghurt, garlic, vinegar, oil and salt in a large bowl. Stir to make sure everything is well mixed, cover and leave in the fridge overnight.
For the cucumber, use a peeler to take off alternate strips of peel down the length of the cucumber so you are left with a stripey number. Slice him in half length ways and scoop out the seeds with a teaspoon and discard.
Grate the cucumber flesh into a muslin and squeeze with all your might to get the moisture out.
Set a sieve over a bowl, put the cucumber-filled muslin in the sieve and leave in the fridge overnight.
The overnight stage is not completely necessary, you could of course leave it for as long as you have or indeed, mix everything together immediately but as with most things, the longer you leave it, the more the flavours will develop and it really does level this dish up.
Next day, combine your grated cucumber and yoghurt mix, taste and season if needed.
Discard the cucumber water that has collected OR, top tip – it is delicious thrown into a Hendricks and Tonic. Just saying.

Coco Kitchen October 4, 2022

Coco Kitchen: Coconut prawn tacos with mango salsa

Tacos, tacos, tacos. One of my favorite foods, especially when they’re Coconut prawn tacos with mango salsa, is pure joy on a plate. I genuinely believe they make the world a better place. Traditionally a street food of humble origins, the official rule is, that you should not put your taco down once you have taken your first bite, expect to get messy!

What do you need?

For the tacos

Traditionally you would use Masa flour to make your taco shells and if you can find it (available online & at specialist stores) I would defo urge you to do so as it really adds to the authenticity of the dish and the flavour is unparalleled. If you do use it, follow the recipe below but leave out the oil and baking powder. When it comes to press (roll) the shells, the masa makes them a lot more delicate so just be careful when working with it.

225g plain flour
½ tsp fine salt
½ tsp baking powder
40ml corn oil
125ml warm water
Greaseproof paper

For the salsa

1 mango
½ red pepper
1 fresh jalapeno – just use as much as you like heat-wise. I go the whole hog but no judgement if you can’t take it… much.
1 lime
Bunch of fresh coriander

For the prawns

9 raw king prawns
30g desiccated coconut
30g panko breadcrumbs
1 egg
1l corn oil for frying
125g plain flour
1tsp baking powder
1tsp fine salt
150ml ice water

To serve

Fresh lime wedges
Coriander leaves
Hot sauce such as Cholula

How you do it :

First up – to make the tortilla dough you can use a stand mixer with a dough hook or skip arm day on your virtual HIIT class and do it by hand. Put your flour, salt & baking powder in the bowl of your stand mixer (or large bowl) and create a small well in the middle. Pour your oil and then slowly start to add in your warm water. Do this gradually so you can assess how the dough is coming, adding more water or flour if needed. Once everything is combined let the dough hook (or your arms) do the thing until the dough is smooth and elastic – 3 to 4 minutes with a machine, 7 to 10 without. If using Masa flour then you do not need to knead for as long, just a minute will do the trick.
Portion out the dough by making golf ball size balls.
Cut your greaseproof paper into squares, 2 squares per ball, each square about 15cm wide.
Place a ball of dough in between 2 sheets of your squares of paper, and lightly press down with your fingers to give him a little squidge. Either using a taco press or a rolling pin, roll your balls into discs about 12-15cm in diameter.
Keeping the tacos in the greaseproof sheets (this is important so they don’t stick together), stack them and place to the side till ready to cook.
Salsa time – dice your mango, red pepper & jalapeno as small as possible. Pick your coriander leaves. Put it all into a bowl, with the salt & lime juice. Combine & taste, adjusting if needed – put to the side.
Put your corn oil in a pan and bring to 180. (If you have a deep fryer, even better) – we all know the drill here, make sure there is a good couple of inches of clearance between the surface of the oil and the top of the pan. Do not leave it unattended. Clear the kids out etc.
Whilst your oil is coming up to temp, combine your panko & coconut in a shallow bowl and mix well.
In another bowl sift your flour, baking powder & salt. Make a well in the centre and crack in your egg, using a fork bring in your flour to combine.
Whisk in your cold water.
Working quickly (you want to keep that batter as cool as possible) dip your prawns in the wet batter and then dredge in the panko, coconut mix.
Carefully lower your coated prawns into the hot oil and fry for 2 minutes.
Remove with a slotted spoon and drain on kitchen paper.
Whilst the prawns are cooling down get on with your tacos.
Heat a frying pan over medium heat, you cook these dry so no oil is needed.
Carefully remove the greaseproof paper and pop your taco into the pan. If using masa flour, be careful, they are very delicate. I find it easiest to remove one piece of paper, flip it into the pan and then when the heat ‘grabs’ the taco you can carefully peel off the other sheet.
When the tacos start to puff and brown on the bottom, carefully flip and cook the other side. Repeat till all tacos are cooked.
To plate, spoon the mango salsa on the taco & top with 3 prawns.
Serve with fresh coriander leaves, lime wedges & lashings of hot sauce.

Destination Inspiration September 12, 2022

Wake up Here : Stonehouse Court, The Cotswolds

Nestled away in the Cotswolds countryside, a mere 5 minutes from the M5 sits the majestic Stonehouse Court Hotel. A 17th Century Manor house steeped in history at every turn and overlooking the Stroud Valley this is one of those hotels that hits the mark in such a way, you don’t want to leave and I’m not just staying that. We planned our trip around visiting friends in nearby Stroud. We had an itinerary of drinks, dinner and a walk around the grounds at Stonehouse and then on to meet them. However, when it came time to leave both my partner and I pouted at the thought of being expelled into the real world. I didn’t care that I hadn’t seen said friends in a year – I wanted to drink red wine in the paneled bar before languishing in the in room roll top bath and then falling into a deep slumber in the biggest bed you ever did see. Alas, apparently it is rude to bail on your friends that have been looking forward to seeing you for a month and so, the boyf and I agreed on a time where we had stayed just long enough to be deemed appropriate so we could get back to base and make the most of that tub!

Within the hotel are 36 bedrooms, nine of which sit in the original manor house – these are the suckers you want for the full Lord and Lady of the Manor experience. The additional rooms are housed in more modern extensions. We stayed in the Master Suite complete with a super king size bed, roll top bath, walk in shower with views over the valley and all the players you like to see – fluffy robes, coffee machine, mini bar etc. Allegedly Queen Elizabeth I stayed in the very room – hey, if it’s good enough for Liz, it’s good enough for me. The views from this room were quite simply breathtaking, original windows sunken into the stone opening out to offer a vista of rolling hills, lush green fields and huge skies – I honestly just wanted to sip my champagne and gaze at what could be a Bob Ross painting until the sun went down but our in room checks wait for no one.

Once checked in, bed jumped on, sheet thread count checked and mince around the room in a robe complete we decided we should make the most of the last few hours of summer sun and take an amble through the gardens. As we bimbled down the gravel path, through the red brick walls, under the bowing trees we found ourselves on the Stroudwater Navigation canal complete with everything you would hope to see on a balmy summer night in the Cotswolds – weeping willow, a family of swans – goslings all flapping legs and fluffy feathers, someone off in the distance shouting at their Labrador to heel. It was idyllic, the perfect place to walk or sit and watch the world go by.

Returning to the grounds through the very Secret Garden-esque arched pathway, we made our way to the restaurant. Full disclosure, the dining room, in my opinion, does not stand up to the quality of the rooms – think table runners, striped carpets and glassware that could bounce. However, I do accept that I have exceptionally high standards when it comes to all things tableware and restaurant interiors. Our meal was good. We opted for twice baked parmesan and truffle souffle and a scotch egg to start and sirloin steak and lamb breast dish for mains. The souffle alluded that it may have seen a dash of truffle oil during some part of its birth but alas, it was missing the shavings of fresh truffle I was hoping for. The scotch egg hit the spot as any scotch egg should, jammy yolk, crispy breadcrumbs etc. My steak was cooked to perfection and served with proper chips and a vat of thick, rich Bernaise. The FOH team are fantastic – friendly without being overbearing, knowledgeable about both the menu and wine list and happy to help in any way possible. They deserve a special shout out.

After dinner we headed out to meet our friends. Nearby Stroud is only a ten minute drive and is a bustling town full of artists and creatives. If you are staying at Stonehouse Court and want to explore a little more than the hotel grounds, I would highly recommend a day or night bumbling around. With its vast array of cafes, pubs and independent shops there is something to do at any time of the day and its music scene is fantastic so be sure to check out what is on when you are in town.

Sated on red wine, red meat and good conversation we headed back to our base, picking up another bottle of red from the bar on the way, this is what I had been waiting for. The bath to end all baths – deep enough to lose yourself in, full of bubbles, glass of red in hand and log burner burning (yes I know it was a balmy summer night but I wanted the full experience). I can never quite place my finger on what makes a tub in a bedroom such a decadent experience compared to a tub in a bathroom, maybe the absence of the toilet and the promise of what is to come and with that a jolly good sleep et al was had.

Our stay was completed by a full English being delivered to our door to help with any hangovers that may or may not have made themselves known. If a bath at the end of the bed doesn’t scream “I’m a princess and I love it” then chowing down on crispy bacon, fresh orange juice and strong coffee is crisp white sheets most definitely does.

Stonehouse Court offers decadence and convenience for those looking to explore the Cotswolds or break up a grey M5 journey with a spot of luxury. The room prices certainly dictate the level of frill you get and whilst the food offering isn’t exceptional it is very acceptable. The traditional manor house, sitting within the rolling hills is quintessentially British and certainly ticks the boxes of those looking for the Jilly Cooper country escape and because of that, it’s a yes from me.

Find out more about Stonehouse Court here.

Festivals July 28, 2022

A Culinary Tour At The National Geographic Food Festival

The National Geographic Food Festival claims to offer ‘tastes from around the world’ (which it did) and to ‘inspire you to take your own culinary adventure’ (which it also did) but somehow, I was left wanting more.

Insider’s Take: National Geographic Food Festival

I think the important thing to remember here is that anything that is housed in the Business Design Center is going to be an expo – however hard they try to creatively mask the shell scheme booths, there is no getting away from the fact that you are shuffling from one 3×3 space to the next, hoping to grab a tasty morsel from the tasting trays but actually realising that queuing for 30 minutes for a bite of a fishcake, isn’t quite worth it.

However, that being said, it was refreshing to see countries you may not necessarily think of displaying their culinary wares and I guess that is what Nat Geo is all about, discovering the lesser known, Sampling chocolate and coffee from Ecuador, followed by pastries and sweets from Azerbaijan was one of the highlights of the day and exactly what I hoped to get out of the experience albeit with a couple more elbows jousting for that chocolate than I would have liked.

Check out our coverage of the Festival of Love at Skylon in our latest article on House of Coco. Read more here.

Chef’s Perspective:

As a chef and food writer, the demos and talks were the peak of my day of which there were plenty. With a main stage and four smaller stages plus a ‘cookbook corner’ for intimate chats signings and demos taking place on the larger stands, there was never not something to watch. Being an absolute sucker for anything from the deep South, learning how to make Muddy Waters Shrimp with chef Brain Landry and then sampling a bisque of curried pumpkin, crawfish and corn was fabulous and did indeed inspire me to take a culinary adventure to Louisiana (which I am currently planning) so I guess by that logic, the event did exactly what it said on the tin. I also managed to catch Grace Dent who was as iconic as I had expected – she held the audience, had everyone in stitches and was informative about what it takes to become a restaurant critic. Not to mention she looked absolutely GAWgous and has further cemented by affirmation to ‘be more Grace Dent.’

The best tacos in town.

The woman, the myth, the legend – Grace Dent.

Books, books and more books.

Exploring the Delights of the National Geographic Food Fest

If the jostling for samples isn’t quite your bag, the deli and food market situated on the upper ground floor is the place to head. A variety of food traders selling street food style plates was absolutely what was needed to ward off the hunger pains that were starting to form after watching cooking demo after cooking demo. Of course, like the taco bloodhound I am, I sniffed out Taco Padre and after a plate of Lamb Barbacoa and a couple of frozen margs, I was ready for round two of elbow jousting.

I am still not 100% sure who this event is directed at. As a food professional, I had a reason to be there and did indeed get inspired by the variety of ingredients on offer as well as hanging on the every word of chefs from around the globe. For the foodie-loving public, I guess I can see the appeal – a collection of offerings you may not be aware of, coupled with some well-known names and faces. A nice way to spend a couple of hours just make sure you sharpen those elbows and if you intend to watch any of your favourite foodie celebs, get down the front early to avoid disappointment.

Food & Drink June 28, 2022

Drinks are great, hangovers are not, which is exactly why we are recommending Axia as your new tipple of choice.

Not so long ago I was having one of those inane late night conversations that went something along the lines of “I wonder if they can ever make a new drink? Sure we have different types of drinks but will they ever find something they can make a new spirit from, in the way we discovered potatoes make vodka? Or are we all tapped out now and this is our lot?” Little did I know, a couple of weeks later I would be receiving an invite to head to the Greek island of Chios to learn all about just that, a drink made from the distilling of the sap of the Mastiha tree and in turn making an entirely new spirit and not just that, but an entirely new spirit that doesn’t give you a hangover so of course, I packed my bags, prepped my liver an traveled to this far flung island to learn the secret.

Mastic resin has been used for centuries in all sorts of guises, to flavour food and drink, made into tinctures and utilised for its health benefits and as an ingredient in cosmetics .However, the process that the team behind Axia have put in place is a totally new concept. Where others create a syrup from the resin and then use the flavour, these guys blend the crystals with alcohol before double distilling to create a drink that is so clean you don’t even get a hangover and believe me I should have. It has taken three years to nail the process, trial and errors of various methods, varying quantities and alot of science. With details such as length of bottle neck to give the perfect pour, the team behind this ain’t messing about,

The Masthia tree is a gnarly evergreen tree (technically a bush) native to the med, however it is only on the island of Chios that the bark ‘bleeds’ the tears of the mastic. That in itself is something sort of magical is it not? In a landscape littered with mythological creatures, peppered with tales of gods and goddesses, stumbling upon a blanket of weeping trees felt otherworldly. As if one day a long long time ago Poseidon reared from the waters, claiming one of the Island’s girls as his own and the trees have been weeping ever since. That’s the beauty of Greece – spend a minute near the Aegean ocean and you’re writing tragedies quicker than you can say Mount Olympus.

Walking our way in to the Masthia field.

Branches of the Masthia tree.

Our trip included meeting a leading Mastiha producer responsible for the mastic harvest that then goes on to create Axia, watching him work, learning the craft before heading to the neighboring island to learn about the distilling process. Speaking at length to theproducer it quickly became apparent this is not just a job this is a way of life, steeped in history and tradition and it is this that makes the drink so special. He tends to his crop as he would a family, his trees are an extension of him and with the care and nurture, he seems to humanise the plants. Referring to the branches as the bones, explaining to us how we must carefully cut the bark to release the blood or tears of the tree but not go too deep or we will hit the veins and hurt the tree. The process of releasing and collecting the resin is just that, a process. First the ground surrounding the trunk of the tree must be swept from debris, then calcium is put down as it provides a cooler surface than the dirt beneath. From here, the next three months are spent cutting each of his 1500 strong crop, slashes are made all over the branches, ready to weep. Once the cutting is complete, each tree is brushed, knocking the solidified sap crystals onto the calcium beneath. On hands and knees, the resin is swept before being collected, sifted, sifted again and then washed (another three month process), ready for transportation to the neighbouring village where the women of the community further clean and cut the crystals. As a chef, I always say “cook with love or you will taste the hate”. I truly believe this sentiment extends to the growing and producing of the goods and with the love that is thrown up on these trees, you can be sure to taste something special in the end result.

Dried sap or ‘tears’ of the Mastiha sap

Cutting and brushing the tree.

Sweeping the fallen tears.

The cleaning process.

As with any ‘crop’ the success of a mastiha harvest is often at the hands of the gods, Greek ones at that, the most volatile of the Gods. Farmers have to hope and pray for good weather, not too dry, not too wet or the entire lot can be ruined. Given its rarity, supplies are limited, making this drink even more exceptional.

Once the crystals are clean and ready for the distillery they are mixed with alcohol and water and nothing more which brings me back to my aforementioned point – this drink is so clean it seems impossible to get a hangover. The result? A dry, aromatic, earthy flavour that lends itself perfectly to an Axia & Tonic, fantastic garnished with a sprig of rosemary and some pepper corns but it doesn’t stop there. It has oodles of flavour notes but as they are all so well balanced it works well in a multitude of cocktails. It is also delicious neat and I am convinced it will make the ultimate palette cleanser – watch this space. The possibilities are endless, and did I mention? NO HANGOVER!

After our tour of the farm, our chat with the producer and us all having a bash at sweeping the trees we headed to the nearby village of Mesta (a village so beautiful there will be a whole other column landing shortly) where we sat down for the most glorious al fresco lunch where our Gyros were accompanied by Axia Tonics as standard. Sitting on the cobbled street in the afternoon sun, taking our time and laughing till our sides hurt, it really didn’t get more Greek than this. That was until dinner that night in the castle ruins of Chios town where we feasted on a fourteen course meal, served family style, further encapsulating the warmth and community of the Greek people. It goes without saying that the drink of choice was Axia – light and refreshing as an aperitif, complimenting every morsel of food we ate and closing the party as a neat little shot – and still NO HANGOVER!

My whirlwind tour of Chios and all it has to offer came to and end but I can safely say that I am well and truly swept up in the Greek spirit in more ways than one.

You can find out more about Axia, including where to buy it here.

Art May 24, 2022

Colonel Saab launches art & food pairing – a marriage for the ages.

Since dining at Colonel Saab last October I have been struggling to think of a better place to eat in London – the best food, the best service, the best decor, so when I was invited back to sample their new art and food pairing I jumped at the chance and this is your notification that you should too.

Guests can expect a feast for the eyes and stomach, as Holborn’s unique, luxury Indian dining concept Colonel Saab launches its Art and Food Pairing Experience on 24 May.

Colonel Saab’s founder, Roop Partap Choudhary will personally take diners on a culinary journey across India, with a nine-course tasting menu of dishes and carefully paired and curated art collected by the award-winning entrepreneur and his family across the continent and lovingly brought to London.

Roop’s father, Colonel Manbeer was given the honorific name Colonel Saab – shared by the restaurant – and the extensive menu is inspired by places he was stationed in the army, from local lunches in the tents of Rajasthan to British-inspired Indian breakfasts in the Officer’s Mess and stunning banquets hosted by Indian nobility and Maharajas.

The art-festooned restaurant was meticulously crafted as a love letter to Roop’s family and India, with a treasure trove of eclectic and museum-worthy Indian art and artefacts collected by his family on their travels.

Roop spent a year retracing his father’s footsteps across India by train, bus and car with Indian food royalty, Karen Anand (Dishoom) to curate contemporary twists on dishes passed down through the generations of people they met, with many regional specialities appearing for the first time on a London menu.

And for this event, Roop and his team pair extraordinary art including 17th and 19th Century Tanjore paintings, the Maharaja of Patiala’s Asprey drinks bar, pure silver Gujarat temple doors and a canopy of ornate chandeliers from Firozabad with dishes which tell the stories of those regions and people.

The multi-sensory experience of India will also incorporate drinks. A Masala Dabba – or spice box – of artisanal gins, whiskies and rums based on Indian botanicals has been created with the Diageo mixology team, along with innovative cocktails by celebrated mixologist Antony Bertin, designed to complement the food and named after Choudhary’s family members.

Roop said: “We are passionate about food, art and India so this event combines all three and brings them to life, in a multi- sensory experience which will take you across the vast continent and its diverse and beautiful sights, tastes and fragrances, showing the powerful roles food and art plays in India.”

The nine-course menu costs £150 per person and includes progressive and exciting dishes, from Pulled Charcoal Lamb with Jeera Aloo and Biryani to Chicken Chettinad with Malabar Paratha and Chocolate Silk Cake, Thandai Crumble, Candy Floss and fresh berries. The vegetarian menu includes Gutti Vankaya, Andhra-style Eggplant Curry and Cauliflower 65, South Indian curd rice with fruit sorbet.

Each mouthful will bring the continent and its rich history to life, with fascinating stories and insight about the carefully paired art and artefacts, from a stunning, carved temple door from South India, to handwoven Persian carpets and precious decanters and crockery from the palace of the Maharaja of Faridkot.

The modern Indian restaurant has made its home in the elegant, former Holborn Town Hall, continuing his family’s proud legacy of hospitality that spans more than three decades, celebrating the vibrant and diverse culture of India’s food and history with humility, elegance and originality.

You can find out more and book your tickets here.

Hotels & Spas April 13, 2022

Rest & Reset at The Harper, North Norfolk.

North Norfolk has been cropping up more regularly in destination columns over the past few years, especially when ‘staycation’ became the buzzword of whatever that dark year was. Famed for its vast beaches, big skys, flint-built villages and pubs aplenty, it is no wonder why. I have always had a love/hate relationship with the place. Once I had ‘flown the nest’ and left for uni my parents decided Norfolk seemed like a good place to relocate to now they were child free and could spend their time doing things that child free parents do – country show committees, owning far too many chickens, an attempt at side saddle etc etc. Furious at being plucked from the safe bosom of the home counties where I had spent my adolescence, the thought of long summer holidays mooching around fields, miles away from any friends quite frankly, sucked. Thank god for lascivious gamekeeper’s is all I have to say. Once the university years were over I remained firmly rooted in London, refusing to leave the warmth of my smog blanket for such harsh easterly winds unless absolutely necessary. Fast forward ten years and as the gods would have it, I have ended up residing in Suffolk, the irony is not lost on me and despite Mummy Dearest being a mere forty minutes away, just over the border, there has been something stopping me from taking the trip, I just couldn’t bring myself to do it… until now.

I have been hearing murmurings of The Harper for the last year or so. I appear to have found myself in the socio economic group where midweek mini breaks and weekend staycations are par for the course; a quick reset in an environment loaded with food, wine and outdoor pursuits so we are free to fling around the hashtag #it’sallaboutbalance on social media. My instagram saved folder is full of such places that I absolutely must frequent. I hoard them to discuss with my gal pals over a chilled glass of Gris as I once did with football cards and Yazoo strawberry milk. So you can imagine my excitement when the stars finally aligned and The Harper visit was coming to fruition.

Driving across the border from Suffolk (its flatter, slightly more industrial and grizzly counterpart) something strange happened: instead of that sinking feeling I was half expecting, my fresh eyes that were here out of choice rather than duty could understand what my parents fell in love with all those years ago. Norfolk is bloody beautiful. Turning off the A47 – the last of the main roads that connects the outpost villages to some sort of semblance of civilization, I was back on the familiar single track lanes that had filled me with adrenaline in my early twenties. Reaching the passing places and allowing the sugar beet lorries to pass, getting stuck behind a tractor and accepting this is my fate now, might die here, might not, fields of pigs everywhere and if you get really lucky, a loose piglet causing absolute havoc. And the expanse, the sheer expanse of skies and fields with nothing but a lone barn breaking the two – there really is something special about this county and before even stepping foot in the hotel, my soul was beginning to feel rested. It is not very often that the journey somewhere sets you up perfectly for the next couple of days ahead but lo and behold, taking in the views, the quaint villages andthe working farms, by the time google maps had informed me I had arrived, I was blissed out and ready to relax.

Stepping into a leafy oasis that is The Harper’s reception area.

Stepping into The Harper you are greeted with the warmest of welcomes and feel that you have been here a million times before, there is a warmth exuding from both the building and the front of house team that swaddles you. It is hard not to notice the level of detail and finishing touches that are just about everywhere like a basket full of clean dog towels, an empty one next to it ready for the dirty. Shoe racks loaded with wellies for those ready to take in the North Norfolk Coastal path. Local art and curated trinkets begging to be taken home with you. There is a feel of a members club but without the high price tag or fear of being asked to close your laptop.

Pups catered for.

Even the dirty ones.

Checking into my room I was greeted by a huge four poster bed, you know, one of those that you absolutely want to jump on but every adult fiber in your body is pleading with your inner child to keep it together. My room had a juliette balcony looking over the enclosed courtyard, a mini bar loaded with Edmunds cocktails – a fantastic local supplier – a gorgeous huge desk complete with Angle Poise boasting the exact set up for any discerning writer to smash out their next column and above it, a HUGE TV preloaded with every streaming service known to mankind. Should I sit and write the thousand word article on Mother’s Day my editor is waiting for, or indulge in a The Walking Dead marathon? Tough call.

I believe it’s always a good sign when you also can’t decide if you want to explore the hotel or stay in your STUNNING room and pretend this is actually your home, but thankfully the decision was made for me as I had a very important meeting with a facialist.

The Harper houses a small, intimate spa area, again another characteristic that lulls you into thinking this hotel is actually a very nice home. As you are collected from your room by your therapist, whisked across the courtyard – given the exact right amount of time to not feel too self conscious in your robe but just enough to clock that delicious looking cocktail someone is drinking and make a mental note to order one later – taken into a perfectly tranquil treatment room (which can be set up for two), every last stress seeps from your body and you know, this is going to be good. And it did not disappoint, with a treatment menu created by Irene Forte skincare – lauded as the ‘New Natural’, a therapist who had the hands of an angel and zero pot bellied buddhas or whale music, I left relaxed, rejuvenated and most importantly GLOWING. The spa also includes an indoor pool looking out onto the courtyard and bathed in natural light, a jacuzzi and a sauna. The spa area needs to be pre-booked at reception – you are allocated a slot with your guest – this is an overhang from the dreaded C word but worked so well they decided to keep the system. A private spa with your nearest and dearest without any worry of who you will be sitting in a jacuzzi with, yes please. Given the size of the hotel (32 rooms) availability is good, you just need to be organised and the organisation pays off when you feel like the Queen you truly are doing backstroke without cannoning into another guest, or if you are my way inclined, setting up a private photo shoot, each to their own. Insider tip – try and book an early morning slot, the way the sun shines in is absolutely stunning and we all know it’s all about the lighting.

Jacuzzi for one.

Solo pool time.

Treatment room ready.

Feeling refreshed, it was time to head to The Bar. A low lit, intimate area providing nooks and corners for whispered flirtations or huge velvet sofas for group congregations. The Harper is full of areas varying from cosy to cavernous, just waiting to get lost in. It is worth noting that The Harper is only accessible for residents and so it never feels too busy even when at capacity, the ratio of space to guests is well thought out and exudes an air of luxury. The Bar is the perfect setting to take in a cocktail before heading upstairs to Stanleys, the onsite restaurant that boasts ‘fine dining without the flippery’. The menu champions local, seasonal produce and of course seafood. With a section dedicated to dishes cooked on the Josper – a charcoal oven – and a wine list suitable for the gods, I knew this evening was going to end in a swollen belly and a fuzzy head and I was absolutely ready for it. Smoked crevettes with a wild garlic aioli that were so unbelievably delicious, I ordered them again the next day – I never do this! A Norfolk Estate 20oz ribeye (to share… begrudgingly), parmesan & truffle beef dripping chips, bearnaise – need I go on? You know those pigs I was talking about earlier? I was one of them, in s**t. I finished with waffles topped with Baron Bigod, local honey and truffle which I categorically did not need but absolutely lapped up. The jeans were undone. I have no regrets.

It was time to retire to Ivys… yes, yet another area of sheer indulgence, luxury, taste and places to get lost in. A vaulted loft area comprising of seating pockets surrounding coffee tables laden the most beautifully curated books showcasing the works of Hockney, Hirst and cataloguing the best stage outfits of Mick Jagger and David Bowie – you don’t have to be an art collector to appreciate the works laid out in front of you. If book flicking isn’t your thing, there are towers of board games, libraries of paper backs and most importantly a self-serve wine machine that allows you to insert your room key and sample the most popular wines on the list without the need of a waiter meaning, you can keep sipping into the small hours. This is also a fantastic way to try wines that may be out of your price bracket or your comfort zone. They truly have thought of everything.

Self serve wine.

The next morning, loaded up on the most decadent of breakfasts, it was time to blow those wine-tinged cobwebs away and head for a coastal walk – a mere five minute drive and we were in Cley, a village famed for its views and iconic windmill. I can’t quite be sure if it was orchestrated or luck but we stumbled upon a man gathering reeds to make thatch and a woman painting a watercolour, all with the backdrop of the windmill and the sea and it was honestly the most Norfolk thing I have ever seen. I digress, taking in the expanse of the marshes as we traversed to Blakeney – this is a bird watcher’s paradise and, at the right time of year, the perfect spot to see the seals – tours are available – landing in Blakeney, it would be rude not to visit Two Magpies, a bakery making waves in the Norfolk and Suffolk food scene. A quick pit stop, a stroke of a dog and on we mooched to Morston – a typical Norfolk coastal village, very instagrammable, very quaint and the perfect spot for a pub lunch before heading back to The Harper. With a few hours to spare until the last supper and the sun well and truly on our side, a bottle of rose in the courtyard seemed the right thing to do. It was at this point where you could have confused this North Norfolk bolt hole for a Tuscan terrace – sitting under the olive tree, basking in the sun, sipping chilled wine. This is the stuff that repairs the overworked and overstressed.

Our final night saw us return to Stanleys before slipping away to The Den, yet another area we were yet to discover. Exposed brick walls, huge leather sofas, a pool table, a mere short corridor from the all important bar but if that was too much, one of the trusty wine dispensers has also been housed here. This is the place you while away the hours, new friendships are forged, new pool champions are made, relationships are strengthened and headaches may or may not be birthed – but they are totally worth it.

I don’t think I have ever been so sad to leave a place as I was The Harper, to the point I cancelled a day of meetings and worked from the courtyard for a further six hours. What they have done there is truly magic and the perfect escape to reset, recharge, detox and then subsequently retox – please note, the retox element is not mandatory.

What you need to know :

Rooms start at £190
The hotel is dog friendly but no pups in the restaurant
It is pretty isolated so driving is a must
Residents only so service is on point and no overcrowding
Food is available all day and can be eaten anywhere within the grounds.

You can find out more about The Harper here.

Cocktails March 21, 2022

The perfect tipples to get sloshed with mummy dearest this Mother’s Day.

Pre made cocktails don’t always get the best wrap, often so sweet they resemble syrup or lacking a certain oomph where ingredients have compromised, food writer and chef Hannah Gregory decided to take one for the team and step up to the challenge in separating the wheat from the chaff so you don’t have to. Read on for ten of the best.

For mums who love an Aperitivo.

The Starlino Aperitivo range came out on top of the very thorough taste tests that were endured with bottles as beautiful as the contents inside, this collection may be the perfect gift. We tried the Rose Aperitivo, the Arancione Aperitivo and the Rosso Vermouth. Topping the rose aperitivo with a grapefruit tonic and serving it long and over ice was absolutely delicious and would appease even the pickiest of Mothers. Blushing pink, refreshingly bitter and not too strong, this is the perfect welcome drink for any Mother’s Day lunch. We served the more familiar orange aperitivo as you would an Aperol Spritz, topped with prosecco & soda. Sweeter than its more familiar counterpart this tasted like a very grown up San Pelligrino, very sippable – best served on a sun terrace. And lastly, the vermouth, something we were a little nervous about – vermouth is definitely an acquired taste, this offering was absolutely delicious – we made up a cocktail very loosely based on a Negroni,mixing equal parts vermouth, gin, bourbon and cherry brandy – she packs a punch but holy moly, what a way to end an evening. This is the perfect night cap to share with mum and put the world to rights.

The Starlino range is £21.45 per 70cl bottle, available here.

For the mums who like it fun & fruity.

Coppa cocktails are perfect for those who are looking for some instant transportation to the beach. Fun, fruity and reminiscent of long, cool cocktails best enjoyed poolside, these premade drinks just need to be chilled and poured. The range encompasses all the classics from Mojitos to Pina Coladas.

We tried the Rum & Ginger, Mojito and Cosmopolitan. The Mojito was the firm favourite. Skeptical at first and unsure how a cocktail that relies so heavily on fresh ingredients would work bottled, this was surprisingly refreshing and tasted exactly as a mojito should – serve with crushed ice and fresh mint and you are on to a winner.

Coppa cocktails are £17.30 per 70cl bottle and available here with next day delivery options.

For the mums who love an Espresso Martini.

Artisan Coffee Co.’s Espresso Martini Gift Set offers the perfect way to discover a luxurious, decadent spin on the classic espresso martini this Mother’s Day and enjoy it in its purest form. Developed by Michelin-starred chef Ashley Palmer-Watts, this silky smooth, intense, specialty coffee cocktail mix is made with all natural ingredients and no additives or preservatives. The martini mix has been expertly blended using a multitude of infusion techniques layering coffee in different forms to add complexity to the drink, alongside a combination of The Genius coffee infused winter wheat vodka, The Genius cold brew and a rich and silky, salted demerara and muscovado syrup. Each cocktail is finished with either pod espresso or bean to cup espresso and once vigorously shaken promises a delicious velvety foam. Each kit comes with the option to choose either type of coffee, allowing for the ultimate coffee-based cocktail at home, no matter what the brew style. Just shake over ice with fresh espresso and enjoy!

The gift set is available via the Artisan Coffee Co. website. RRP £59.95.

For the soon to be mums or those monitoring their booze intake.

Savyll’s alcohol free cocktails have been carefully crafted using a unique blend of natural ingredients to recreate the sophisticated flavours, familiarity and sense of occasion that cocktails bring, with a premium selection of the world’s most popular variations. “Pronounced “sah-vell” – meaning to be ‘savoured by all’ Savyll cocktails can be served directly from their elegant signature glass bottles and enjoyed without the need for mixers or other embellishments – simply chill, serve and sip!

The range is vegan-friendly, gluten free and free from any listed allergens and artificial sweeteners.

There is no fomo here, these cocktails look and taste like the ‘real thing’ and have been created with the same love and care as their boozy counterparts and not only do they taste great but they look the part too

A box of four cocktails which includes Mojito, Paloma, Bellini and G&T costs £13.99 and is available here.

For the mums who like it British.

Created and canned in Scotland, these premium cocktails fuse a touch of the fantastical with a hint of pure decadence to bring a unique taste experience quite unlike any other. Included in the range is the Secret Garden, Maverick Martini and the signature Cheeky Wee Kiss.

250ml cans are priced at £5.50 each and can be bought in set of 3, 6 or 12 here.

For the mums who deserve to be spoilt.

The Hepple Spirits Gift Box is the perfect gift for the favourite gin lover in your life. An elegant gift set from one of the world’s most exciting spirits distilleries. The team at Hepple have designed their own glassware to help experience the perfect Hepple martini serve. These modern glasses are a beautiful yet functional addition to any cocktail lovers’ home bar. Included in the elegant box is a 50cl bottle of your choice from the Hepple Spirits repetoire, two specially designed crystal martini glasses which have been beautifully etched with the Hepple juniper sprig motif and a selection of specially created cocktail cards to help experimentation.

The box can be delivered direct and can include a dedicated gift message for the recipient.

The gift set is £60.00 RRP and is available here.

For the mums who loves a festival.

Packaged in a pouch with built in tap, these are the perfect gift for mum’s who are already thinking about their festival packing list. With these at-home cocktails your Mum won’t have to worry about buying all the ingredients and taking time to make their favourite drink themselves… all they have to do is shake, pour and serve!

Soho Street Cocktails is a brand revolutionising the ready-to-drink cocktail market. Each of their small-batch, craft cocktails delivers on bar-standard flavour and consistency for a fraction of the effort and price.

These cocktails have been handcrafted with a ‘taste-first’ approach, made with high-quality ingredients and no artificial flavours or colourings. The current Soho Street Cocktails range includes a Passionstar Martini, Espresso Martini, Strawberry Daiquiri, and a Piña Colada, which all come in quantities of 1.5 litres and range from 9.5-12% ABV.

£28.99 Master of Malt

For the mums who have a sweet tooth.

From the team behind Homeboy Islington and Embassy Gardens comes The Bottle Cocktail Shop. The new launch is designed to break down barriers and make drinking world class cocktails at home more accessible. We went for the East 8 Hold which we topped with tonic to create a long, sweet drink.

The Bottle Cocktail Shop is priced at £25 for a 500ml bottle and is available to purchase from www.thebottlecocktailshop.com.

For the mums who love a subscription.

Take every last stress away from Mum with this complete kit to make the perfect cocktail and further her education on the subject.

“Tipsy Panda Cocktail Co. is the solution to bar-quality drinks from the comfort of your own home. The UK’s most eco-friendly and easiest way to learn about new cocktails and how to make them yourselves! Everything you need to make the finest drinks at home! Tipsy Panda provides all the ingredients needed to make the perfect cocktail at home.

The Tipsy Cocktail Club acts as a tasting course, teaching subscribers about exotic new cocktails and how to make them. Each month, the Tipsy Panda expert mixologists try 100s of cocktails and filter through the best, perfecting the recipes with the most ideal spirits and liqueurs to send to club members. Club members also earn points on every box that can be redeemed on Tipsy Panda’s online shop, and gain access to exclusive discounts and products only available to them.”

Subscriptions are £20 per month Tipsy Panda Cocktail Co, https://tipsypanda.co.uk/

For the mums who want a bit of everything.

The LAIBA tropical cocktail gift set allows a taste of all their best summer flavours and is all packaged up in the most beautiful gift box. Superbly well made, these cocktail sets make the perfect gift and are set to instantly transport Mum to sunnier climes.

The LAIBA – Tropical Vibes Cocktail Gift Set – £44.95