- Lifestyle
Is it time to bring back the punch bowl?
The twentieth-century’s obsession with personal cocktails did for the classic communal punch. But you just can’t keep a good drink down (so to speak)
-Words By Molly Steemson
HOUSE NOTES
Notes from 105 Piccadilly, Mayfair.
Our editorial wing and candle-lit corner of conversation. This is where the cork comes out and the stories begin to breathe: dispatches from dinner tables, conversations on travel, taste, art, and the odd beautiful mistake along the way. Think of it as the after-hours lounge of House of Decant — and everyone is welcome.
60 articles
- Advice
The secret to excellent Christmas hosting? It’s simpler than you think
Our hospitality expert has learned the hard way how to throw the finest festive party.
-Words By Molly Steemson
- People
“A restaurant should really be almost pitch black…” Calum Franklin’s Tasting Notes
The Pie King of London (and now Paris) on crimes against schnitzel and his drubbing by Jay Rayner
-Words By Ed Cumming
- Places
The bistro-ification of London has only just begun
Why is the capital going back to the most traditional of dining formats?
-Words By Ed Cumming
- Advice
Does your wine glass really make a difference? We asked four top sommeliers
Coupes, flutes, goldfish bowls, chalices: what we drink from matters. Except, of course, when it doesn’t…
-Words By Lisse Garnet
- Lifestyle
The unavoidable rise of the Espresso Martini
They’re notoriously tricky to make and beloved by screeching hen parties. But is there something noble in the caffeinated cocktail?
-Words By Lisse Garnet
- Advice
How to find the true gems on a restaurant wine list
And the one question to ask any sommelier to ensure great value booze.
-Words By Tom Gilbey
- Lifestyle
How to make the world’s most outrageously expensive cocktails
Our guide to the other type of ‘guilty pleasure’ drink. Hospitality professionals look away now — these drinks will lose you money.
-Words By Christopher Madigan
- Places
The Insider Series | Benromach Distillery
Handcrafted in Forres, Benromach preserves whisky’s heritage and tradition.
-Words By House of Decant
- People
“This is the best restaurant in town that no-one’s heard of…” Jackson Boxer’s Tasting Notes
The Brunswick House and Henri chef on minimalism, chicken consommé, and the deliciousness of adulthood.
-Words By Ed Cumming
- Lifestyle
Cider’s just gone upmarket
It’s “the native wine of England”. And now a few producers are finally treating it as such, says Molly Steemson
-Words By Lisse Garnet
- People
“The whole family has a bit of a crisp problem…” Margot Henderson’s Tasting Notes
The Rochelle Canteen legend on crisps, quails, and dinner with Elizabeth I.
-Words By Ed Cumming