Andrew Edmunds, the restaurateur whose eponymous establishment has been described as “one of the last bastions of old Soho”, died suddenly on Sunday at the age of 79.

Japan’s largest Wagyu beef fair, held every five years and dubbed the ‘Wagyu Olympics,’ is due to take place from 6 -10 October.

Neom, Saudi Arabia’s metropolis for the future, will have wine bars according to planning documents, despite the country’s strict laws on alcohol consumption.

A diner at Alfredo’s Pizza Cafe in Scranton, Pennsylvania made the headlines after he left a $3,000 tip on his $13.25 bill – but the act of kindness was soured months later when he asked for the money back.

The Drinks Trust is set to launch a dedicated grant-giving campaign this winter, aiming to tackle the energy crisis, and is calling on the industry to raise £350,000 for hospitality workers struggling to pay their bills.

Single malt Scotch brand Laphroaig has named Argentine chef Francis Mallmann as its new global taste trailblazer.

Next month will see the launch of The Libertine, a 450 capacity venue situated beneath the City of London’s Royal Exchange which boasts of, among other features, a whiskey vault. 

Douglas Blyde visits Richard Corrigan’s restaurant in Mayfair and speaks with award-winning sommelier Dmytro Goncharuk about creating a wine list that balances well-known producers with those a little off the beaten track. Taken from this year’s Wine List Confidential guide, now available to buy.

A Twitter thread from Hawksmoor explained that most of its restaurants would be open as usual on the Monday, sparking debate about the etiquette for businesses during this national mourning period.

NoMad London has unveiled the official launch of Common Decency, the latest bar from Leo Robitschek and Liana Oster, which opens on 28 September.

Restaurants across the capital will be celebrating the diversity and versatility of sake this October, and proving that this Japanese drink also pairs with non-Japanese dishes.

Douglas Blyde visits Pantechnicon in Belgravia and discovers how the restaurant’s fusion of Japanese and Nordic cuisine delivers something different on each of its five floors. Taken from this year’s Wine List Confidential guide, available to buy now.