Well, it’s now mid-November, and the menus are at their autumn-season peak. To my mind it’s the best time of
As always, in search of the “Artisan” produced spirit to add to the collection in the Old Q bar,
Everyone knows the price of raw ingredients just gets higher and higher, and this month I’ve mainly been trying to
Changing house wines is never easy. They have to work harder than others on the list: complementing more dishes, pleasing more palates, embodying something about the hotel or restaurant.