22 h. ago Cocktail of the week: Elements’ earth – recipe | The good mixer

A zippy take on a gin sour, with extra tropical notes from yuzu and a whack of basil on the noseThe inspiration behind this drink was a basil sour I had when I was working in Trondheim, Norway. I loved the flavour combinations, and was keen to incorporate similar herbaceous notes into a drink that would represent one of the four elements, as well as our new restaurant. I’ve used citrus in the form of yuzu to introduce another flavour dimension that blends in harmoniously. At the restaurant, we make big batches of the citrus syrup from spent lemons and limes, to save on wastage.Connor Wren, bar manager, Elements, Glasgow Continue reading...

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59 h. ago Scotland's 'seafood capital' with everything from chippies to fancy restaurants

The resort town also offers stunning coastal views.

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7 d. ago Cocktail of the week: The Seafood Restaurant’s teal & orange – recipe | The good mixer

Celebrate World Whisky Day on 17 May with this sort of highball/whisky sour with an intruiging turquoise tingeWe’ve all got the odd dusty bottle of liqueur hidden away at the back of the cupboard, so let’s give them a better home in super-tasty and easy highballs, which are having a bit of a moment right now. The bright flavours and rich, silky texture of single malt make it the perfect canvas to build upon and help make the most of these forgotten half-empty bottles.Norbert Drozdowski, bartender, The Seafood Restaurant, Padstow, Cornwall Continue reading...

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2 w. ago Award winning restaurant brings Scottish seafood heritage to US with new eatery

The restaurant which earned Michelin gongs after opening in 2023 has opened a new branch in Washington DC

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2 w. ago Chef Tom Brown returns to deliver more ambitious seafood at his newest London restaurant

Chef Tom Brown returns to deliver more ambitious seafood at his newest London restaurant  wallpaper.com

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2 w. ago Cocktail of the week: Pip’s rhubarbarella – recipe | The good mixer

Mix season’s best rhubarb with peppercorns and hibiscus to make a sharp cordial that’s perfect for shaking up with gin and iceLike our food menu, our drinks list seeks to minimise wastage while at the same time highlighting the best produce of the season. And this drink is no different, pairing leftover open white or sparkling wine with at-its-peak rhubarb.Grace Oatway, beverage manager, Pip, Treehouse Manchester Continue reading...

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2 w. ago The Scottish fishing village with sandy beach and 'hidden gem' seafood restaurant

The underrated coastal village is found in the north of Scotland.

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3 w. ago Cocktail of the week: Beach House Falmouth’s the harbour – recipe | The good mixer

A sprightly, grapefruity number in the manner of a gin sour, and with a dash of Campari to give it an extra grown-up edgeI’m a huge fan of Campari, so am always keen to come up with new cocktails in which it can take centre stage, and this zingy little number is now a firm favourite. We also love working with local Cornish producers, and Caspyn’s dry gin is made in West Penwith, on the southern tip of the county.William Speed, co-owner, Beach House Falmouth, Cornwall Continue reading...

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4 w. ago Cocktail of the week: Bar des Prés’ margarithai – recipe | The good mixer

An intriguing, lemongrass twist on the classic margaritaAt Bar des Prés, Cyril Lignac’s menu of Franco east-Asian flavours translates into our drinks list, which also combines ingredients from far and wide. The infused tequila here can also be used in a more classic margarita or in a tequila soda.Sascha Angelucci, bar manager, Bar des Prés, London W1 Continue reading...

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