Top Cuvée ups cocktail focus with new menu

North London bar and restaurant Top Cuvée has updated its cocktail menu with a selection of serves created to be enjoyed alongside food. The neighbourhood restaurant and bar, which opened in Finsbury Park last year, is the brainchild of former Dinner by Heston bartender Brodie Meah and Three Sheets’ Max Venning. Since opening, Top Cuvée has garnered a reputation for its food offering and varied wine selection, however Meah said the venue is now looking…

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The week in pictures

At the annual Film Independent Spirit Awards Nominee Brunch, director and producer Rashaad Ernesto Green was awarded this year’s title of Someone to Watch. The Bulleit Bourbon-sponsored award, which recognises up-and-coming talent in the world of cinema, was this year awarded to Green, who has directed TV shows such as The Vampire Diaries, Supernatural and Luke Cage. Green, who will soon release his second feature film Premature, was recognised at the ceremony in West Hollywood,…

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Discount Suit Company celebrates sixth anniversary

London bar Discount Suit Company plans to mark its sixth anniversary with the launch of a new cocktail menu. The Spitalfields bar, which opened in 2014 in a former suit tailor’s storeroom, has created a menu of eight new cocktails and three ‘returning favourites’. Launching on Wednesday 15 January, the new menu includes cocktails such as Whipping Boy, which is made with Ocho Blanco Tequila, Lillet Rosé, citrus, olive brine and agave, and Cockney Touch,…

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Medicinal properties of plants inspire Waeska menu

The Waeska Bar at London’s Mandrake Hotel has created a menu of cocktails inspired by ethnobotany, the study of practical and medicinal uses of plants. The bar team at Waeska carried out extensive research into the medicinal properties and benefits of a variety of different ingredients, eventually settling on 14 plants that each inspired a different cocktail on the menu. Flowers, roots and plants such as wakamomo, a green Asian peach; cactus blossom, which is…

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MO Bar tours the world to create new menu

To create its latest cocktail menu, Singapore’s MO Bar partnered with local experts around the world to uncover ingredients unique to their specific location. MO Bar at the Mandarin Oriental Hotel in Singapore created the Nomadic Foragers programme to develop the menu, which saw its bar team travel to cities around the world to host pop-up events where they learned about the cultures and flavours synonymous with each place. After travelling the world to research…

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