Harry Kooros and Jake Loiterton visited 99 pubs and bars in Sydney over a 24 hour period, spending AU$1,500 (£784) in the process.

According to Master of Malt, one mixology trend will become increasingly prevalent in 2024 as bars and restaurants struggle with rising inflation and other costs.

Food and drinks experts have named fine cider as the beverage most overlooked for its abundant flavour, quality and gastronomic versatility. Here, db outlines five top picks for what would bring a dash of discernment to a festive feast. 

Michael Imperioli, known for his performances in Goodfellas, The Sopranos and The White Lotus, has opened an “upscale speakeasy” in New York City’s Upper West Side.

Stuart Skea, sommelier of Edinburgh restaurants Lyla, Aizle, Noto and Tipo, talks to Douglas Blyde about his bittersweet return to 3 Royal Terrace, what to pair with trout charcuterie, and his animosity towards English Bacchus.

A Copenhagen studio has made panels from spent grain used in beer production for a restaurant.

Noble Rot Mayfair has opened a new cellar private dining room with a special collection from The Wine Society  to welcome the occasion. 

Christmas is the time of year to eat, drink and be merry – here are some of the new London spots worth dropping by this festive season.

The restaurateur credited with transforming London’s dining scene with the opening of Polpo, Spuntino and Brutto, died last week at the age of 57.

In the very first edition of the Michelin Guide in Argentina, Mendoza took home four of the six stars in an awards ceremony last week firmly placing the wine region at the top of any gastronome’s bucket list of places to visit.

Douglas Blyde heads to what was once Shoreditch Town Hall to visit The Clove Club. While there, he explores the two Michelin-starred restaurant’s “masterful” and “memorable” tasting menu, and raises the question of why chef-patron Isaac McHale hasn’t written a book yet.

A pub landlord in Surlingham, Norfolk, estimated losses of £80,000 over the last two years due to floods, and has had to employ one unconventional method to transport deliveries and staff to work.