Why wine belongs in a portfolio

“Investment rests on a few durable features. Prices are shaped by a market with its own cycle, driven by quality, reputation, limited production, and the ageing curve, rather than quarterly earnings. Historically, benchmarks such as the Liv-ex 1000 — which tracks a thousand wines from across the world — have been relatively stable during episodes that unsettled equities, including the global financial crisis and COVID-19. History does not guarantee future results, but it does help explain why many investors use wine for diversification.”

How value builds in the cellar

“How, then, does a bottle become more valuable? Three mechanisms do most of the work. First, improvement in a bottle. Fine wines are built to evolve, and as they approach an ideal drinking window, the demand heightens. Second, scarcity. Every cork pulled elsewhere reduces the pool of pristine stock, so well-stored cases start to command a premium. Third is desirability. Growing and evolving reputation, quality, and critic appraisals concentrate interest on the best producers and vintages.”

What to buy and how to build

“Build from regions rather than labels, looking at Bordeaux, Burgundy, and Champagne. For breadth add wine from Italy, USA, and Rhône, and include an allocation from the rest of the world like Spain, Chile, Germany, Australia, and Argentina. Selection also matters; not every wine is investment grade. Professionals weigh producer standing, vintage strength, credible critic scores, production volume, and evidence of active secondary-market trading. They also consider proximity to the prime drinking window and relative value within a peer set, rather than headline hype.”

Think years, not months

“Wine is patient capital, so plan exits around market depth and drinking windows, and remember, liquidity varies. Great names move readily, while niche can take time to sell. Independent benchmarks and valuations help momentum before you act. Practicalities protect value. Climate-controlled, bonded storage is non-negotiable if you want to ensure saleability on the secondary market. Condition and provenance are also critical, so keep audit trails complete. Wine investment operates in an unregulated space which offers flexibility but makes your choice of counterparties important. Work with reputable sources, and insist on transparency around ownership, fees, and storage.”

There’s a UK taxation advantage

“For UK-based readers there is an additional point when it comes to investing in fine wine, as many tend to fall under the ‘wasting asset’ rules for capital gains, which can mean profits are exempt from Capital Gains Tax for private individuals, subject to various criteria such as expected lifespan, as well as HMRC guidance. This should be checked with a professional adviser, but it is a meaningful feature of the market and part of the appeal to domestic investors.”

The next steps on your journey

“Formalise what you do for pleasure. Decide on the role wine should play, whether diversification, long-term growth or a family cellar. Set a budget that gives a selection, with a smaller allocation for discovery. Buy the best you can, store original cases in bond from day one, and track independent references as you review holdings over time. The reward is two-fold. You gain an asset that’s shown the ability to steady a portfolio, while retaining the pleasure of opening a bottle at the right moment. For people who already spend on the best wines, that blend of enjoyment and financial sense is the sweet spot.”

How investing has evolved

“The modern market access has improved hugely. Digital platforms such as CultX — a wine investment app and trading platform — now combine pricing data, execution, and storage, lowering barriers for global investors while making discovery within regions and vintages easier. For those who prefer a fully managed approach, fine wine investment specialists can facilitate the process end-to-end, from sourcing and portfolio construction to storage, reporting and eventual resale. This leaves you free to focus on the enjoyment and enlightenment that comes naturally with being in this exciting market.”

Disclaimer: This feature is for editorial purposes only. Best of Living supports mindful enjoyment of alcohol — please drink responsibly. For guidance, visit www.drinkaware.co.uk

The post Enjoying Fine Wine From Your Table to Your Portfolio appeared first on Best of Living.

The Fat Duck, Bray

Michelin Stars? ***

For three decades this eaterie has been thrilling diners with gastronomic theatre you can only expect from Heston Blumenthal. Embark on an adventure of innovative, multi-sensory dishes – we challenge you not to be talking about them for decades. The Journey – a 12-course tasting menu (£350) – will be your ultimate passport to Hestonland. Including dishes such as crab and passionfruit 99’, and lamb, cucumber and smoked caviar, The Fat Duck continues to push cuisine forward. www.thefatduck.co.uk

Restaurant Andrew Fairlie, Auchterarder

Michelin Stars? **

Nestled among Gleneagles Hotel, Restaurant Andrew Fairlie is Scotland’s longest-standing two Michelin star restaurant. Committed to sustainability and traceability in food, many of the ingredients are cultivated in the restaurant’s secret garden. House favourites such as mushroom and black truffle ravioli and fillet of halibut with baby leeks, mild curry and Shetland mussels can be found on the decadent four-course menu (£175) and are bound to enthral. www.andrewfairlie.co.uk

Moor Hall, Aughton

Michelin Stars? ***

Housed within a beautifully restored 16^th century country house and five acres of Lancashire gardens, this scandic-style restaurant is renowned for its brilliant combinations and produce-driven menu. Chef Patron, Mark Birchell, hails from Lancashire and is famed for his gastronomic genius and championing of his local area. For an indelible experience, sample the Provence menu (£265) – the honey roast Sladesdown duck and Ormskirk gingerbread are culinary masterpieces. www.moorhall.com

L’Enclume, Cartmel

Michelin Stars? ***

Located in the heart of a beautiful Cumbrian village, everything about this restaurant exemplifies Simon Rogan’s farm-to-fork philosophy. Keeping seasonal produce at its heart, each dish begins life at L’Enclume’s own farm, or from wild and local producers. Perfect for diners craving a take on culinary alchemy, dive into dishes like fritter Duroc pig and smoked Eel from the tasting menu (£265) – or take one of six coveted seats at the exclusive Aulis Cartmel to witness Simon in action. www.lenclume.co.uk

Skof, Manchester

Michelin Stars? *

One of the most exciting restaurants to be awarded a Michelin star in 2025, Skof is Tom Barnes’ debut restaurant after working for 20 years as a chef in some of the world’s best. Located in an old warehouse, you won’t find tablecloths here, but you will find cuisine to enliven your taste buds. The tasting menu (£175) includes Chalkstream trout with salted plum condiment, with your dining experience ending with Barney’s Tiramisu, a pudding touchingly inspired by Tom’s late father. www.skofmanchester.co.uk

D’Olier Street, Dublin

Michelin Stars? *

A fine-dining experience in the city centre, soak up the atmosphere in the dining room or take a bird’s eye view at the chef’s counter. Headed by Australian-born James Moore, D’Olier Street received its first Michelin star this year thanks to its artfully designed 13-course tasting menu (€135). Updated every eight weeks and spotlighting delicious dishes such as foie gras custard and Irish Wagyu spiced taramasalata with onion and caviar, Dublin has a new icon in the making. www.dolierstreetrestaurant.com

Gorse, Cardiff

Michelin Stars? ***

From Pierre Yovanovitch’s cosy and contemporary interiors to the welcoming staff, everything about this fine dining favourite exudes elegance. The kitchen’s mastery showcases the best in seasonal produce with exquisite flavours from Hélène’s international travels. Try the Isle of Mull lobster with tandoori spices or the A5 wagyu beef with white miso in the Taste of Autumn seven course menu (£225) – or watch culinary art come to life by taking a seat at the newly unveiled Chef’s Table. www.gorserestaurant.co.uk

Hélène Darroze at The Connaught, London

Michelin Stars? *

After three years at The Fat Duck, welsh-born Tom Waters opened his own restaurant, receiving a Michelin star in just eight months. Enjoy intimate surroundings and unobtrusive service, while savouring a menu centred around Wales’ bountiful produce. The 10 course tasting menu (£125) includes bara brith, perl wen and Welsh truffle – a dish that combines homey ingredients with luxury, while the mackerel with horseradish, lovage and apple puts Welsh gastronomy on its rightful pedestal. www.the-connaught.co.uk

The Ledbury, London

Michelin Stars? ***

Every ingredient is of premium quality at The Ledbury, from the pigs raised on head chef, Brett Graham’s, farm, to the restaurant’s much-prized mushroom cabinet. Offering beautifully balanced modern combinations, such as hay-aged pigeon with girolles, vadouvan, cherry and sauerkraut, the feel at The Ledbury is sophisticated but never over-complicated. Enjoy the eight course tasting menu (£260) or dinner tasting menu (£285) for a procession of refined gastronomic perfection. www.theledbury.com

Gymkhana, London

Michelin Stars? **

Taking inspiration from the elite clubs of India, where high society revelled in the very finest of food and company, if you like your classic Indian cuisine to be served with a side of luxury, Gymkhana never fails to delight. An unrivalled choice for vegetarians, the meat-free tasting menu (£135) offers delicious mouthfuls such as beetroot chops pao with peanut ghati masala and gucchi, and khumb and truffle pilau, while the meat version (£145) offers the foodie famous wild venison biryani. www.gymkhanalondon.com

Disclaimer All prices, menus and availability details are accurate at the time of publication; however, these may be subject to change without notice.

The post 10 Michelin Star Restaurants Around the UK to Reserve a Table At appeared first on Best of Living.

What are the main types of caviar to buy?

“Beluga delivers large, delicate pearls with a buttery, almost creamy finish. Osciètre offers medium-sized eggs with nutty, complex flavours, while Baerii presents smaller pearls with a clean, fresh taste. Each has its own character, and none is objectively better than another. Your preference depends entirely on what you enjoy eating; it’s rather like asking whether Champagne is better than Burgundy.”

What should you consider before buying?

“Freshness: caviar is highly perishable and should never hang around on shelves for too long. Fresh caviar should have a pleasant pop when you press the eggs gently against your palate, and the pearls should be firm yet yielding, never mushy or broken. When you open a tin, the eggs should appear glossy and separate easily rather than clumping together.”

Is there anything else?

“Consider the source and sustainability. Quality farms in France, Italy, and China now produce exceptional caviar that rivals historical wild specimens, with pristine water conditions and sturgeon allowed to mature naturally for seven to 15 years before harvest.”

How does the grading system work?

“We sell Grade 1 or Imperial grade, representing the finest selection, with perfectly formed eggs and optimal taste. Grade 2, usually used in restaurants, offers excellent quality at a more accessible price point. The eggs might be slightly smaller or less uniform, yet the flavour remains exceptional. The grading system exists to help you match quality with budget rather than suggesting that lower grades taste inferior.”

Should you try before you buy – or should you instead purchase online with confidence?

“Both work beautifully when you’re dealing with reputable suppliers. The key is choosing those who provide detailed information about origin, grading, and storage recommendations. Any reluctance to share details about the sturgeon’s age, the farm’s location, and the harvesting process should raise concerns about the product’s provenance. But if you get the opportunity to taste in person, take it. There’s something rather extraordinary about discovering your preferences with expert guidance.”

Is the most expensive the best to buy?

“No – and this is where things get interesting. The price reflects rarity, demand, and production costs, rather than pure quality. A tin of golden Osciètre might cost considerably more than black Beluga, purely because of the rarity of that particular shade, as it comes from older sturgeon and appears less frequently. Almas caviar from albino Beluga sturgeon can cost thousands per tin and is coveted by many, yet plenty of experts prefer the more complex flavours of aged Osciètre at a fraction of the price.”

Now for the best bit. What’s the best way to taste?

“Place a small amount on the back of your hand between your thumb and forefinger: it warms the caviar slightly with your body heat, releasing the full complexity of flavours while avoiding interference from serving implements. Take your time, letting those pearls rest on your tongue for a moment before gently pressing them against your palate. They should burst with a pleasant pop, releasing their flavour gradually rather than all at once. The taste should linger, evolving as you savour it.”

What if you’re tasting multiple varieties?

“Cleanse your palate between samples with a sip of Champagne or chilled vodka. Some purists use water or a bite of bread, though frankly, life’s too short not to enjoy Champagne with your caviar!”

Any final advice?

“Never rush. It’s meant to be a moment of pure pleasure where you focus entirely on the sensory experience. Close your eyes if you like; nobody will judge you for being wholly absorbed in the moment.”

The post Simple Yet Effective Ways So You Can Buy Your Caviar with Confidence appeared first on Best of Living.

Whisky and Oysters

“This whisky captures Islay’s rugged elegance – and I found its best pairing right on the island; oysters. Briny, fresh, and alive with the sea, the oyster amplifies the whisky’s maritime character, with its peat smoke intertwining with the saline kiss of the shellfish. Taken as the locals do, in one, it’s a bold meeting of land and sea. The whisky’s citrus brightness, smoky depth, and malt richness chase the oyster’s minerality, leaving a finish that feels both primal and refined.”

Sam’s recommendation: Port Charlotte Islay Barley 2014 Single Malt Whisky, £80

Red Wine and Fried Chicken

“A naughty one, but few pairings capture indulgence quite like this red with fried chicken – our pick being Butchies in Victoria. First showcased at our Grand Cru Drive Thru’ event, it’s where guilty pleasure met vinous greatness. Plush cassis, tobacco, and cedar notes wrap around the salty crunch of chicken, while fine tannins slice through the richness. Dark fruit and spice lift the succulent meat, turning comfort food into something thrilling. It’s a playful clash of refinement and hedonism, and proof that fine wine can shine just as brightly alongside casual favourites.”

Sam’s recommendation: Seña, Vina Seña, 2016, £110

White Wine and Miso Black Cod

“One of my favourite whites, it’s aged in oak, balancing richness with freshness, perfect for miso black cod temaki. Its creamy texture and subtle nuttiness echo the silky, umami-rich fish, while citrus and saline notes cut through miso’s depth. Gentle oxidative hints of almond and spice mirror the caramelised cod and toasted nori. The result? East meets West: Rioja’s heritage in dialogue with Japanese elegance, offering layers of savouriness, minerality, and a lingering, refined finish.”

Sam’s recommendation: Monopole Clasico Gran Reserva Blanco, CVNE, Rioja, 2015, £95

Champagne and Parmesan Cheese Puffs

“This is a Champagne of depth, tension, and remarkable complexity, and it shines alongside truffle parmesan gougères. Its vibrant acidity and fine mousse cut through the richness of the pastry, while layers of citrus, brioche, and toasted hazelnut echo the savoury intensity of truffle and aged cheese. The earthy truffle amplifies Krug’s subtle umami from extended ageing, creating a symphony of decadence and precision. Each sip refreshes the palate while elevating the bite, turning a simple hors d’oeuvre into an interplay of flavour and texture.”

Sam’s recommendation: Krug Vintage Champagne, Brut, 2011, £385

Brandy and Tarte Tartin

“This Calvados finds perfect harmony with my grandmother’s tarte tatin and salted caramel ice cream. Baked apple, dried fruit, and spiced oak mirror the tart’s caramelised apples, while hints of vanilla and roasted nuts echo the ice cream’s richness. The rum-cask finish adds warmth that lifts the dessert’s sweetness without overwhelming it, and a touch of salt sharpens the Calvados’ complexity, turning a family favourite into something layered and indulgent, balancing nostalgia with finesse.”

Sam’s recommendation: Christian Drouin Experimental Foursquare Angels 19YO, Calvados Pays d’Auge, £126

Disclaimer: This interview has been produced in partnership with Hackstons. Views and opinions expressed are those of the interviewee and do not necessarily represent those of Best of Living. Product details, prices and availability were correct at the time of publication but may be subject to change. Best of Living supports mindful enjoyment of alcohol — please drink responsibly. For advice and support, visit drinkaware.co.uk.

The post Exquisite Food and Drink Pairings – and One That’s Set to Surprise appeared first on Best of Living.

What makes certain whiskies so expensive?

“An old whisky matured for a long time before it was bottled, or one bottled a long time ago. A high age statement costs a fair amount of money, as will anything before the Nineties. Over that time, it will have developed a lot of flavour and character: a drop of liquid history, frozen in time.”

What should I collect?

“Anything hard to get or limited in supply. Bottles from silent distilleries like Littlemill or Caperdonich are costly because those whiskies will never be made again. The same goes for novelty and uniqueness, like the one Frank Sinatra gave to a doorman as a tip.”

What is secondary market whisky?

“Here, people buy whisky they know will be in-demand and flip at a higher cost in auctions. It can be a cyclical market too: the more money a whisky sells for on the secondary market, the more it will make in the future, as people want to cash in on how much it will go for at auction.”

How much could I pay?

“In 2019 The Macallan Fine & Rare 1926 60-year-old single malt set a world record for a bottle, fetching £1.5 million at auction [this world record has since been beaten by the same spirit at £2.1 million].”

Why is single malt more expensive?

“It’s made from 100% malted barley, distilled at a single distillery in pot stills and aged in oak barrels for a minimum of three years. The flavour tends to reflect the unique characteristics of the distillery’s location and production methods, too.”

Does expensive whisky taste better?

“Here, it’s important to note that price does not always equal quality. Neither does age or prestige. None of the above means much if a whisky isn’t to your taste. Ultimately that’s what whisky is about. Taste is subjective.”

Ready to invest? Here’s four whiskies to add to your collection before they’re gone:

Glenfarclas Family Case Trunk 1000cl – £115,000

This trunk is a spectacular addition to the Glenfarclas’ Family Cask collection, believed to be the most expansive single collection ever released by one distillery. It contains every vintage made by the Speyside distillery between 1954 and 2003 – 50 200ml bottles of Glenfarclas goodness.

Midleton 47 Year Old Silent Distillery Collection Chapter Three 75cl – £32,995

The Midleton Very Rare Silent Distillery Collection is made up of some of the last surviving casks distilled at the Old Midleton Distillery in Cork. Chapter Three in the collection is a single pot still Irish whiskey taken from two casks, an ex-sherry butt, and an ex-bourbon barrel, both of which were distilled in 1973.

Visit www.masterofmalt.com

Glen Grant 1948 (cask 1365) King Charles III Coronation Release (Gordon & MacPhail 70cl) – £24,995

Marking King Charles’ III coronation and hailing from the Glen Grant distillery, this single malt was distilled in 1948, the birth year of King Charles, then filled in a sherry cask to mature. Despite over seven decades of maturation, the spirit retained a hearty cask strength of 50.4% ABV upon bottling in 2022.

The Dalmore 45 Year Old 1966 (cask 7) Constellation Collection 70cl – £22,999.95

This 45-year-old expression was first aged in an American white oak ex-bourbon cask for 37 years – but that just wasn’t enough for the Dalmore team. They then moved the whisky over to a Matusalem Oloroso sherry cask for six years, and then finally two more years in a bourbon barrel.

Disclaimer: This feature is for editorial purposes only and should not be regarded as financial advice. Prices, product details and availability were correct at the time of publication but may be subject to change. The value of whisky or any collectable may rise or fall, and readers are encouraged to seek independent professional advice before making investment decisions. Best of Living supports mindful enjoyment of alcohol – please drink responsibly. For guidance and support, visit drinkaware.co.uk.

The post Why Now’s the Right Time to Invest in These Super-luxe Whiskies appeared first on Best of Living.

What’s the best way to store caviar?

“Store unopened caviar in the coldest part of your fridge at minus two to two degrees Celsius – but without actually freezing it, as this destroys the delicate texture and structure of the eggs. Once opened, consume within two days for optimal flavour. Close the tin tightly: the eggs deteriorate quickly once exposed to air, losing their firmness as the flavour wanes.”

How much should you buy at once?

“Buy smaller quantities more frequently rather than a large tin. This ensures you’re eating caviar at its absolute best. Fresh caviar is an entirely different experience from caviar that’s been languishing in your fridge for a fortnight. Purchase it as close to when you want to eat it as possible – most reputable suppliers deliver within 24 hours.”

What’s the best way to serve caviar?

“Traditional service uses mother-of-pearl or horn, to avoid metallic interference. Metal spoons can impart an unpleasant taste, so it’s one of the few rules worth following religiously. Open the tin 30 minutes before eating to let it breathe, then serve chilled in its tin, nestled in ice, alongside blinis, crème fraîche, or lightly buttered toast points.”

Are there any no-nos for serving?

“Never buy caviar without CITES certification, regardless of how good the price. You’re either supporting illegal fishing or purchasing a substandard product. If the deal looks too good to be true, it definitely is. And don’t save caviar for some mythical perfect occasion. Life is uncertain. Eat the good caviar now, while you can enjoy it!”

Is it ever a good idea to cook with caviar?

“It’s considered a crime against luxury, as heat destroys the delicate texture and subtle flavours you’ve paid for. They turn into rubbery disappointments, losing everything that makes them special. However, there are exceptions where gentle heat works. A tiny spoon on warm scrambled eggs or a baked potato allows the residual heat to soften the pearls without cooking them.”

Is there a better type to warm up?

“If you’re going to cook with fish roe, use less expensive varieties like salmon or trout. Save the proper sturgeon caviar for eating as nature intended: cold, fresh, and utterly glorious in its simplicity.”

Finally, what is the best drink to accompany caviar?

“Champagne or vodka. Champagne’s acidity complements the richness of caviar and cleanses your palate, while vodka’s clean and neutral flavour allows the caviar to shine. Temperature matters enormously. Everything should be chilled: keep it all beautifully cold, sip slowly, and savour the interplay between drink and caviar. This is a luxury that rewards patience and attention.”

The post Expert Advice on How to Best Store and Serve Your Premium Caviar appeared first on Best of Living.

Lively and elegant in every sip, Bottega Gold Prosecco DOC Brut offers a sensorial experience from the first pour. Its straw yellow hue recalls golden Italian sunshine, while aromas of apple, pear, citrus and white flowers delight the senses. A fine and persistent perlage carries this delicate bouquet into a crisp, harmonious palate — ideal as an aperitif, with dinner, or for those celebratory moments that call for something truly special.

But what sets Bottega apart goes far beyond the bottle. As a family-owned business with a history in winemaking and distillation stretching back four centuries, Bottega’s story is one of passion passed down through generations. Founded in 1977 by master distiller Aldo Bottega, the company has since grown into one of Italy’s most recognised producers of premium wines, liqueurs and grappas.

Bottega’s commitment to sustainability is woven through every part of its operation. From using recycled ocean plastics in their packaging, to organic farming practices and dark bottles made from 85% recycled glass, the company continues to push for environmental innovation. Even the gold coating on its famous bottles uses a water-based varnish, combining glamour with responsibility.

Behind the shimmering bottle lies a deeply artisanal approach. Each Bottega product is crafted by a team of dedicated oenologists, who oversee the selection of grapes and every detail of the production process to ensure optimal quality and character. The result is not just a stylish bottle on the table, but a genuine expression of terroir and technique.

Whether you’re discovering Bottega for the first time or returning to a trusted favourite, Bottega Gold offers a moment of pure sparkling joy — a symbol of celebration, Italian heritage, and elevated taste.

Discover the full Bottega range or shop Bottega Gold at bottegaspa.com or via Amazon.

The post Golden Effervescence: The Story Behind Bottega’s Signature Sparkle appeared first on Best of Living.

Today, Annandale stands as a beautifully restored, fully operational distillery, producing award-winning single malt Scotch whisky that speaks to both tradition and innovation. Using locally sourced malted barley and pure water drawn from the nearby Boreland Hills, Annandale crafts two distinct styles: the rich, smoky Peated ’Man O’ Sword’ and the elegant, unpeated ’Man O’ Words’, both matured in a selection of the finest casks.

What makes Annandale exceptional is its dedication to single-cask bottlings. Every release is drawn from a unique cask, unchillfiltered, naturally coloured, and individually numbered. This approach offers whisky lovers a rare opportunity to experience the individuality of each barrel—resulting in a dram that is as much a work of nature as it is of nurture.

Beyond the whisky, Annandale is an immersive destination. The restored 19th-century site includes a visitor centre, café and the luxurious Distillery Cottages for those wishing to stay overnight. Whether you’re a seasoned collector or a curious newcomer, a visit offers insight into the distilling process—and a welcome invitation to slow down and savour the craft.

More than just a distillery, Annandale is a symbol of Scotland’s enduring spirit. A story of heritage reclaimed, told through every bottle.

Visit annandaledistillery.com to explore single cask releases and plan your visit.

The post Annandale Distillery: A Spirit Reborn in the Scottish Lowlands appeared first on Best of Living.

Founded in Paris in 1895, Le Cordon Bleu has grown into an international network of over 35 schools in 20 countries, including its flagship London campus, located in the heart of Bloomsbury. The school offers a wide range of diploma and degree programmes in cuisine, patisserie, plant-based culinary arts, wine and beverage management, and hospitality business.

What sets Le Cordon Bleu apart is its uncompromising commitment to excellence. Every course—whether short or long—combines hands-on experience with academic rigour. Under the guidance of some of the world’s most decorated chefs and industry professionals, students gain not just technical proficiency, but the creativity, discipline and confidence to thrive in any kitchen or leadership setting.

Many of the world’s leading chefs, restaurateurs and entrepreneurs count Le Cordon Bleu among their formative experiences. But whether your ambition is to lead a Michelin-starred brigade, develop the next global food brand or simply master the perfect croissant, the foundation built here is one of precision, artistry and global relevance.

The London campus also offers opportunities for culinary enthusiasts outside the professional sphere. From wine tasting workshops to gourmet short courses, it’s a place where passion is nurtured at every level.

A Le Cordon Bleu education is more than a qualification—it’s a passport to a world of opportunity. Graduates leave not only with skills but with the confidence and network to make their mark in the world of gastronomy and hospitality.

Visit cordonbleu.edu/london to explore courses and open day opportunities.

The post Le Cordon Bleu: Where Culinary Dreams Take Flight appeared first on Best of Living.

Whisking you away to the Eastern Mediterranean

Megan’s is a collection of beautifully styled neighbourhood restaurants serving brunch, lunch, dinner and cocktails every day. Known for their twinkling interiors and Eastern Mediterranean-inspired menus, they offer a welcoming, relaxed environment that’s perfect for everything from catch-ups to celebrations.

With locations across London and beyond, Megan’s restaurants are dog-friendly and available for private hire with no booking fee. Share vibrant feasting boards, enjoy plentiful Prosecco and immerse yourself in the warm, inviting atmosphere.

Visit megans.co.uk

Enjoy a taste of Wales

Welsh Lamb, which carries the Protected Geographical Indication (PGI) mark, is a premium choice for anyone seeking flavour, quality and sustainability. Reared in Wales using generations of traditional farming knowledge, it offers a naturally rich and distinct taste.

From slow-roasted joints to modern, spice-led dishes, Welsh Lamb brings versatility to everyday meals and special occasions alike. Discover recipes and inspiration that reflect the character of Welsh landscapes and craftsmanship.

Visit eatwelshlamb.com

The perfect whisky gift

Beckett’s, the English gin producer, has launched a limited-edition single malt whisky matured in sloe gin casks. Each numbered bottle in this inaugural 324-bottle release offers a unique flavour profile, with black cherry and vanilla notes followed by a long honey finish.

Created by resting malt spirit in casks previously used for Beckett’s sloe gin, this distinctive whisky is part of an ongoing annual series. With each release aged a year longer than the last, it’s a collector’s piece for connoisseurs and curious whisky lovers alike.

Visit beckettsgin.co.uk

Indulge in a classic fino sherry

Tio Pepe is a dry fino sherry produced in Andalusia and enjoyed worldwide for nearly 200 years. Made from Palomino grapes and matured in barrels for four years, it offers a crisp, refreshing taste that pairs well with everything from tapas to seafood.

Serve chilled in a white wine glass or mix with tonic for a modern twist. With its clean, complex profile and historic heritage, Tio Pepe is a sophisticated choice for any occasion — whether shared at home or sipped in good company.

Visit tiopepe.com

Give the gift of dining out

The Dining Out Gift Card can be redeemed in more than 1,600 pubs, bars, restaurants and hotels across the UK. Whether you’re treating someone to a countryside lunch, a city cocktail night or a romantic dinner, it offers flexibility and flavour in equal measure.

Available online or by post, the gift card can also be sent digitally via text or social media. From well-known brands to local favourites, the Dining Out Gift Card makes sharing a meal as easy — and thoughtful — as it should be.

Visit thediningoutgiftcard.co.uk

Discover the perfect beer

Conwy Brewery has been brewing award-winning beers in North Wales since 2003, using locally sourced ingredients and traditional conditioning techniques. Their range includes Clogwyn Gold, a crisp, golden ale brewed with Snowdonia spring water and carefully selected hops.

With a commitment to sustainability — including solar-powered brewing — and a presence in pubs, taprooms and farm shops, Conwy Brewery combines flavour, craftsmanship and eco-conscious practice.

Visit conwybrewery.co.uk

Enjoy caviar at its finest

Founded in Paris in 1920, Petrossian is renowned for bringing expertly matured caviar to tables around the world. Family-owned for over a century, the company now operates boutiques in London, New York and other global culinary capitals.

From caviar and smoked salmon to truffles and foie gras, Petrossian offers refined indulgence and impeccable provenance. Visit their South Kensington boutique or browse online to explore their range of gourmet delicacies.

Visit petrossian.co.uk

Embark on a gastronomic journey at TDQ Steaks, London

TDQ Steaks on London’s Albert Embankment delivers fine dining with global flair. With roots in Amsterdam and a focus on rare cuts, the restaurant offers everything from Japanese Kobe Wagyu to Canadian Bison, crafted with care and culinary precision.

Each dish reflects decades of experience and a passion for quality. Whether you’re planning an intimate dinner or a celebratory evening, TDQ Steaks offers a world-class experience in the heart of the city.

Visit tdqsteaks.com

A slice of Mexico in the heart of London

Mestizo, located on London’s King’s Road, is a family-run Mexican restaurant that celebrates authentic cuisine and warm hospitality. Dishes like volcanic Molcajete bowls and Cuitlacoche (Mexican truffle) bring generational recipes and rich flavours to life.

Guests are invited to relax, make tacos at the table, enjoy mezcal and connect with the essence of Mexico. With a lively atmosphere and heartfelt menu, Mestizo is a true culinary tribute to tradition.

Visit mestizo-chelsea.com

An immersive journey into Northumbria’s Golden Age

Ad Gefrin, England’s northernmost distillery, blends whisky making with local heritage. Based in Northumberland, it offers distillery tours, tastings, and a cultural museum celebrating the region’s Anglo-Saxon past.

Whether exploring handcrafted spirits or engaging with history, Ad Gefrin offers a distinctive experience that connects visitors to the stories and flavours of the North.

Visit adgefrin.co.uk

Award-winning gin and spirits school

820 Spirits in the New Forest hosts hands-on gin and rum schools, where guests craft their own bottles using over 30 botanicals. Cocktail-making classes are also available, making each visit both educational and enjoyable.

With gift vouchers and personalised labels, the experience offers something lasting — whether for yourself or someone special. It’s a blend of learning, flavour and fun.

Visit 820spirits.com

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