Whisky The Connoisseur’s Journal – review
Christmas isn’t far away. The ads on TV herald the coming season and offer the threat of Yuletide gift giving. Men are famously difficult with...
Haggis, Clapshot and Whisky Sauce
From BBC Food Celebrate Burns Night with The Hairy Bikers’ recipe of haggis, neeps, tatties and whisky sauce. Ingredients 500g/1lb 2oz haggis ...
‘Speyside’ Chicken Supremes
By Donald Russell Donald Russell not only supply quality meat, but poultry, too. The chicken supremes are marvellously seasoned by the addition of traditional...
Whisky & Cheese Matching at the Athenaeum – bar review
This was our first visit to this most charming of central London hotels. Its location is hard to beat, being on Piccadilly and between Green...
World Whisky by Charles Maclean – review
Who knew? There are many hundreds of whiskies. I had suspected that there might be perhaps a hundred from small distilleries in Scotland and Ireland...
The Connoisseur’s Guide to Whisky by Helen Arthur – review
Wine, and French wine in particular, has a high profile but what of the Water of Life? The Connoisseur’s Guide to Whisky tells the story...