News
What to drink at Restaurant Story
After undergoing a £2.5 million makeover, two-Michelin-starred Restaurant Story in Southwark promises to further expand its wine offering, with a greater emphasis on “emerging regions”.
The Cellar up for sale
Chef patron Billy Boyter has announced that he is selling Michelin-starred Scottish restaurant The Cellar after 10 years at its helm.
Wine List Confidential: The Devonshire
Douglas Blyde visits Oisin Rogers and Charlie Carroll’s The Devonshire. Promising hearty fare, ranging from duck fat chips to bread and butter pudding, as well as great Guinness, can this Soho pub really live up to the hype?
Richard Caring puts The Ivy up for sale
Restaurateur to the rich and famous Richard Caring has reportedly put up for auction his £1bn-valued stake in The Ivy Collection.
Mystery surrounds disappearance of £1.3m of wine from Paris restaurant
The latest inventory of the cellar of Paris’ historic La Tour d’Argent has revealed that 83 bottles of wine, including Domaine de la Romanée-Conti, have inexplicably vanished.
What to drink at Bruno
As he prepares to open Bruno in East London’s Victoria Park Village, Michael Sager tells WLC about how his wine list creativity “thrives when faced with constraints”.
Guinness for girls: the stout shakes off its ‘rugby lad’ image
Get Kim Kardashian to drink it and you’re on to a winner; celebrity endorsements and the expansion into alcohol-free are driving demand for Diageo-owned Guinness among young women, says chief executive.
On-trade whisky sales boom in Scotland
While the UK’s total on-premise whisky sales for 2023 were 2% below those of the previous year, it was a different story north of Hadrian’s Wall.
Why Damp January should replace Dry January
Many are nearing the end of the period of abstinence known as Dry January, but others have taken a fresh approach to drinking which may be better for long-term health, help the alcohol industry, and the on-trade: Damp January. James Evison investigates.
How to get Gen Z to care about wine
Berkmann Wine Cellars is on a mission to get this generation of on-trade staff buzzing about wine, enlisting the help of a behavioural scientist to do so. But how can we change our educational approach to fit the Gen Z mindset?