Entertaining
From inspiring culinary thinking, tempting tabletop creations, and counter culture, this is the space for global news bites and food for thought
Explore Entertaining
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Chain reaction: the making of Handmade 2015’s 'Table Jewel' candy bowls, by Cora Sheibani and Hamilton & Inches
By Caragh McKay • Last updated
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Double act: the making of Handmade 2015's picnic whisky set, by Peter Ivy
By Jens Jensen • Last updated
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Dazzling company: Recipes
By Melina Keays • Last updated
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Vincent Darré reimagines the Cointreau bottle
Cointreau celebrates 170 years of the Art of The Mix with a limited edition bottle designed by Vincent Darré
By Emi Eleode • Last updated
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Sweet treats: Commune Design and Valerie Confections unveil new chocolates
By Pei-Ru Keh • Last updated
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London locals: At The Table invites us all to pull up a chair
By Elly Parsons • Last updated
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Tuscan hotel inspires earthy twist to new rug from Nordic Knots and Campbell-Rey
Rug maker Nordic Knots and design studio Campbell-Rey release a new rug design, inspired by Hotel Il Pellicano and notions of la dolce vita
By Martha Elliott • Last updated
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Sharjah’s new lagoon-side bookstore weaves literary references into its interior design
By Harriet Thorpe • Last updated
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Water’s edge: our pick of the most stylish and sustainable filters
By Sebastian Jordahn • Last updated
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Italian flavour: Anna Fendi brings her country’s taste and style to the table
By Rosa Bertoli • Last updated
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60-Second Cocktails: new book shakes up happy hour at home
This new 60-Second Cocktails book brings happy hour into your home with easy but sophisticated cocktail recipes and tips to guide even novice shakers
By Martha Elliott • Last updated
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Visual feast: tracing Fortnum & Mason’s rich culinary and illustrative history
By Jessica Klingelfuss • Last updated
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The River Café kids’ cookbook is a feast of food and photography
The River Café Look Book is a new cookbook for kids from the famed London restaurant and celebrated photographer Matthew Donaldson
By Mary Cleary • Published
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True brew: Michael Anastassiades, Carl Auböck and Sigmar London realise a seamless coffee mill
By Adam Štěch • Last updated
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London’s new tea and cocktail bar Teatulia has a library curated by Tilda Swinton
By Elly Parsons • Last updated
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Bunnahabhain discovers casks of 40-year-old whisky in its Islay distillery
By Melina Keays • Last updated
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Monument men: chef Thorsten Schmidt and Snøhetta remodel the house where Noma lived
By TF Chan • Last updated
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Buon appetito! Sambirano is Reggio Emilia’s new gastronomic delight
By JJ Martin • Last updated
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Artist’s Palate: Tom Sachs’ Baked Alaska
By Pei-Ru Keh • Last updated
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Artist’s Palate: Tom Ford’s pecan pie
By Paul McCann • Last updated
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Artist’s Palate: Tokujin Yoshioka’s wagashi
By Daven Wu • Last updated
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L’Orbe introduces a new category of spirit with caviar-infused vodka
Pernod Ricard's experimentation branch Breakthrough Innovation Group has created a world-first for the spirits industry with L'Orbe, its caviar-infused vodka, after five years of research and development
By Luke Halls • Last updated
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Hanna Liden stacks up a New York icon
By Jessica Klingelfuss • Last updated
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High season: Shaun Hergatt adds an artistic flourish to Juni’s summer menus
By Aimée McLaughlin • Last updated
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A new Baldessari-inspired Mexico City restaurant tackles the ‘clean eating’ fad
By Elly Parsons • Last updated
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Entertain me: our favourite amuse-bouches and updated classic cocktails
By Melina Keays • Last updated
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Coachbuilt is a frontrunner on the blended Scotch whisky circuit
Whisky expert George Koutsakis, and F1 Champion Jenson Button launch Coachbuilt – a premium blended Scotch whisky from all five regions of Scotland
By Melina Keays • Last updated