A Unique Daily Ritual

The Pod Calendar, caters to single-serve enthusiasts, while the Coffee Bag Calendar, offers a delightful surprise behind every door. For those seeking an extra touch of luxury, the Ultimate Pod Calendar not only includes 48 pods but also presents a matching selection of 48 chocolates, creating a daily symphony of coffee and indulgence.

Perfect for sharing or savouring alone, the Ultimate Coffee Pod Calendar is an ideal gift for anyone keen to explore the diverse world of coffee. With Artisan Coffee Co.’s commitment to quality and innovation, these calendars are a testament to the brand’s dedication to delivering a memorable coffee experience this festive season.

Discover our favourite coffee and coffee pods here.

New Festive Blend: The Nutcracker

This year, Artisan Coffee Co. introduces a limited-edition festive blend, The Nutcracker. This deep, rich, full-bodied coffee captures the essence of Christmas with sweet notes of toffee, dried fruits, and fragrant spices. The Nutcracker promises to be the perfect cup for those cold, cosy Christmas nights, adding a touch of holiday magic to every sip.

About Artisan Coffee Co.

Founded in 2021 by Michelin-starred Chef Palmer-Watts, Artisan Coffee Co. has redefined the at-home coffee experience with its six characterful blends:

• The Heroine: Choc ‘n’ nut nirvana
• The Big Shot: Dark and memorably rich
• The Smart Cookie: Sumptuously smooth
• The Genius: Wondrously complex
• The Enigma: Plum perfection
• The Dreamer: Sweet harmony, a deluxe decaf
• The Libra: Bold and brilliant half-caf

Artisan Coffee Co. takes pride in its innovative ‘Aromax50’ roasting method, locking in twice the aroma and flavour of alternative home coffee solutions. The entire range is available online in various formats, ensuring that every coffee lover can enjoy a perfect cup, whether through whole beans, ground sachets, pods, or brew-in-cup bags.

Available Now

Embrace the anticipation of Christmas with the Pod Calendar, Coffee Bag Calendar, or the Ultimate Pod Calendar, and elevate your daily coffee routine with Artisan’s exceptional blends.

To find out more and to buy visit their Christmas Collection page.

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Park Chinois is a renowned restaurant in Mayfair, known for its luxurious setting and offering the finest Chinese and South East Asian cuisine. Designed by Jacques Garcia, the restaurant features two distinct dining experiences: Salon de Chine, providing an intimate atmosphere with exceptional Asian cuisine and live jazz performances, and Club Chinois, recreating the ambiance of Shanghai supper clubs with a decadent menu and live entertainment acts. Following the launch of its Limited-Edition Chichibu Whisky, The Luxury Editor was invited to experience Park Chinois. Read on to discover more.

The art of the front desk and the Maitre’d seems an increasingly vestigial concept in contemporary restaurant culture where slippery economies of scale require a quick in and out to massage bottom lines. It’s a testament of intent, therefore, that Park Chinois has bucked this trend and engaged Giorgio Lucarelli to fulfil this important role. A man with roughly 20 years of experience in the London restaurant scene, Giorgio has worked at the best, for the best, from Nobu to Sexy Fish. He looks more elegant than the majority of diners he seats, bursts with bonhomie and a glowing intelligence and reminds, in a lateral way, of Harvey Keitel’s ‘The Wolf’ from Pulp Fiction (without the body disposal bit, naturally).

His warmth is infectious and his natural sense of occasion sets the tone perfectly for an immersive experience which recreates the quintessence of 1930s Shanghai dining for a contemporary crowd. The overwhelming colour in the dining room is a deep but embryonic crimson. Swathes of falling fabric, painted columns, and diaphanous lampshades mingle with subdued lighting to provide an affecting calmness.

To kick off the night, we opt for a L’Amour D’Agave –  which consists of Tierro Blanco Tequila, Muyu Vetiver Liqueur, Hibiscus Syrup and grapefruit. It arrives in a jet black earthenware glass and at a casual glance reminds of gazpacho. But the taste, of course, couldn’t be further apart. The cocktail is smoky and mature in an edifying way and further adds to a laid-back calmness.

To start, the chef serves a selection of steamed Dim Sum in two small bamboo baskets. Consisting of four variations on traditional themes, the Seasonal Black Truffle Dumpling steals the show but each bursts with flavour, texture and freshness. The Sea Scallop is decorated as if it were in its own edible shell and the Scampi Shumai is surrounded by crisp wrapping and topped with tobiko for extra colouring and taste.

Read our guide to the best hotels in London

Duck de Chine (crispy duck pancakes), requires 24 hours’ notice and is considered the restaurant’s speciality. It’s easy to see why because Duck de Chine isn’t quite like other crispy ducks. Rather than the meat being pulled at the table, someone’s already done the dirty work and rearranged it to resemble something quirky, unfamiliar, practically unrecognisable; a slightly distressed shellfish maybe. If the pancake rolls are dainty and the meat strays from the norm by being chunky rather than stringy, it’s the skin, the distressed shellfish part, which is the real show stopper. Not only is the glazed skin practically regimental but its delicious crunch comes with a surprise; a thin layer of liquid fat which turns an already succulent dish into an irresistible, dripping and drooling one.

Read our guide to the best hotels in Mayfair

Piped 40s and 50s tunes have been playing since we arrived but there’s a small space for a small band with small drums and a large piano. The chanteuse wears all black, is accompanied by a double bassist and a soft slapping percussionist and sings torch songs and old-fashioned classics. Fever. A Nightingale Sang in Berkeley Square (two minutes walk away). In Heaven. It’s almost Lynchian but without the quirk. Without the recurring nightmare themes. The band are great. The chanteuse is great. Few people clap after each song but we do.

The main dishes are generous in size. The Grilled Chilean Sea Bass with Plum Sauce is ever so slightly crispy on the outside but silky and sweet on the inside. The Scottish Rib Eye and Black Pepper is steakhouse quality and comes with a hint of sesame seed and a mixture of crunchy onions and cooked ones which is unusual but works surprisingly well. The dish offers a deep, earthy, peppery flavour. The fried rice is Yangzhou-inspired and is served not only with four King Prawns on its top but impressive chunks of chicken on its inside. It could be a dish in its own right and much like all the others, is very Instagrammable though if you check out #ParkChinois, there are more photos of slinky women than succulent prawns.

In the basement the Wave Bar ripples, leads into Club Chinois where more cabaret (dancers, singers, topless men, etc,) offer marginally more ‘adult’ entertainment against the backdrop of louder music. If the surroundings are opulent and charismatic, it is, however, the toilet which is the must-visit location. Golden swans preen almost aggressively with wings flushed backwards and serve as taps, mirrors are large and gilded and create a journey into infinity, basins resemble antiquated dynasty bowls, urinals are are practically art deco and the cubicles, reminiscent of elaborate wooden Tardis.

Back upstairs, in a back-to-front kind of way, dessert resembles Heston Blumenthal’s Meat Fruit. Only that was a starter which looked like a clementine and tasted of chicken liver/foie gras and this is a pear which tastes of…well…A pear purée which surrounds a smack of something creamy. It’s sweet, refreshing and a visually strong dish which looks like a glazed artwork sitting in chocolate crumble on a flat, pure, white plate. The devil is in the detail which renders the most fun part of the dish the stalk; no longer than a centimetre long, it’s made of chocolate. It’s an elegant way to finish an elegant meal in an elegant location.

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Rusacks St Andrews presents a captivating tale of history and elegance that could fill the pages of a library. Established in 1887 by German émigré Johann Kristof Wilhelm Rusack, this distinguished property earned its esteemed reputation as Scotland’s finest hotel, largely owing to its strategic location just a stone’s throw from the 18th hole of the Old Course. Following a meticulous restoration by hotel group Marine and Lawn the property now exudes decadence whilst seamlessly weaving in St Andrews’ rich golfing heritage. Three wonderful dining venues grace the premises, including standout rooftop restaurant Number 18 which offers breathtaking views across the Old Course and The Bridge, inspired by the Mediterranean, on the ground floor. The Luxury Editor was kindly invited along to dine at the hotel’s The Bridge.

The Marine & Lawn Hotel group welcomes visitors from across the globe to the birthplace of golf, with its properties in prime locations adjacent to the world’s most prestigious golf courses weaving the legends of centuries of golf history into design details throughout each hotel. The first two properties in the collection, Rusacks St Andrews and Marine North Berwick, launched in September 2021. Marine Troon opened in June 2022 along the Ayrshire Coast with the Slieve Donard Resort & Spa and Dornoch Station and the Adelphi Portrush Hotel in Portrush, Northern Ireland, all in the process of being completed for opening too.

Rusacks itself is stunning with grand stand-out interior design that fits the period property perfectly and Marine and Lawn’s American roots mean diners receive a very warm welcome on arrival, unlike some hotels where you sometimes feel slightly out of place unless you are staying in the property. Russacks couldn’t be further from this so feel free to wander around the communal areas as you explore the hotel.

Once you step inside the lobby there is a real wow factor, which was further enhanced by Christmas decorations being put up. I actually went back the next day to see the finished results – which were beautiful!

The occasion marked my dad’s birthday celebration and this was to be the ultimate destination to enjoy lunch for a golf lover – with a table looking out towards the 18th hole of the Old Course. What a view!

We started our lunch with a drink in No. 18 which is located on the top floor, the space steals the spotlight with its panoramic views across the 18th hole, and here guests can dine, have a cocktail, and relish the finest view in St Andrews.

With a menu designed by Derek Johnstone, a former MasterChef champion and Roux scholar with ties to Le Gavroche, the menu boasts the very best seasonal and locally sourced Scottish beef, seafood, and game that complements the handsomely designed setting perfectly.

After our aperitif we went down to the ground floor to The Bridge, this bright, white-walled brasserie exudes a Southern meets the Hamptons charm. Adorned with cane chairs, marble tabletops, brass fixtures, and cabana-striped banquettes. Along the walls is a who is who of golfing legends and every view from the restaurant is a show stopper, looking out to either the clubhouse or across to the Swilcan Bridge, you will fail to not be impressed.

This space, overseen by Johnstone’s team, offers a relaxed yet equally brilliant culinary experience to No. 18, in March this year the all-day dining offering changed from a British focus to a Mediterranean focus inspired by the coastal landscapes of France and Italy, as well as the charming villages and majestic mountains of Spain, Greece, the Adriatic, and the Levant.

Paying tribute to the rich and diverse flavours of Mediterranean cuisine their wood-fired ovens craft sourdough pizzas and homemade bread while hand-rolled pasta takes centre stage along with their charcoal grill transforming locally sourced meats and fish into mouthwatering dishes.

To start we chose Burrata, served with courgette and mint. The trio of dips and flatbread and the Mussles Mariana. The Burrata was incredible, cutting it open it oozed out and required a spoon to finish it off, paired with the mint and shredded courgette added a fresh element to the richness of the cheese.

The trio of dips was so good we kept them on to go with the pizza and the muscles were some of the best my mother had tried, so I can’t ask for better feedback than that!

For the main course (I am young at heart!!) so I can’t resist a pizza. The Bridges pizzas are made freshly using a sourdough base. I chose The Forager (as did my dad) this is a tomato-less base, instead using a creme di fungi paste which was generously pilled up with ricotta, more mushrooms for good measure, and finished with rocket and a drizzle of truffle oil to add further richness. While my mum had the Scottish Mushroom Tortellini, another rich dish with plum tortellini pasta bursting with flavour paired with truffle butter sauce.  Both were delicious.

Read our guide to the best hotels in St Andrews

After we finished our main courses we announced we could eat no more – but then the dessert menu was presented and we simply couldn’t resist! We chose the Torta Caprese, this indulgent pudding that almost had a biscuit-like texture to it is made with hazelnuts and dark chocolate and finished with a rich custard/cream sauce.

Our lunch at the Bridge turned a Birthday celebration into a wonderful day, the atmosphere was relaxed, the service was polished and incredibly friendly, the food was a delight, and we loved it! If you are planning a visit to St Andrew’s we highly recommend dining at Rusacks Hotel.

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The journey of this special rum began with a departure from The Fynoderee Distillery, nestled next to the Manx Electric Railway station in Ramsey. The distillery team orchestrated a unique and nostalgic send-off, utilising the Isle of Man’s Victorian transport network. The barrels were loaded onto the Manx Electric Railway’s Goods Wagon, dormant for several decades, and transported to Derby Castle Station in Douglas. From there, a horse tram, pulled by the Clydesdale Trammer “Torrin,” paraded the cargo along the Douglas promenade to the War Memorial.

Embracing the challenge of navigating the causeway to the Tower of Refuge, the rum embarked on its final leg of the journey. Taking advantage of the Equinox low tide, a tractor towed the barrels to the Tower, where they will absorb the unique atmosphere of the Manx stone-built structure and the sea air’s mineral-rich salinity during the maturation process.

While enthusiasts eagerly await the release of Refuge Manx Rum, The Fynoderee Distillery encourages them to enjoy the “Fynoderee Manx Dry Gin – RNLI Edition,” a classic gin with aromatic juniper and a nod to maritime heritage with a touch of sugar kelp—a perfect present for Christmas and a toast to the brave RNLI crew members past and present who have saved lives at sea over the generations.

Refuge Manx Rum, set to be released towards the end of 2024, will not only delight spirits enthusiasts but also contribute to a noble cause. A portion of the sales revenue will be donated directly to the RNLI, supporting their life-saving efforts. Furthermore, two bottles will be donated to each of the 238 lifeboat stations in the British Isles, to be auctioned for additional fundraising.

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Crafted under the discerning eye of Zacapa’s Master Blender, Lorena Vázquez, La Pasión is a celebration of the unique Pedro Ximénez sherry cask employed in the Solera System ageing process. This meticulous method involves a selection of diverse cask types and styles curated by Lorena to capture specific flavours, textures, and the perfect hue.

The release of La Pasión completes the quartet of limited editions within The Heavenly Cask collection, joining the ranks of La Doma – The Taming Cask, El Alma – The Soul Cask, and La Armonia – The Harmony Cask. Each edition pays homage to one of the four distinctive casks integral to the rum’s ageing process.

“There is no greater feeling than that of being surprised, awed, and enchanted by experiences that capture our imaginations and spark a sense of wonder. This magical journey to create The Heavenly Cask Collection has been one of such discovery and joy and is a rum which I am immensely proud of. La Pasión – The Passion Cask is the final release and most certainly the jewel to our crown.” Says Lorena Vásquez, Master Blender for Zacapa.

Read our guide to our favourite rum.

La Pasión unfolds as a sensory ode to the lush Guatemalan landscape. Elevated 2,300 meters above sea level in Zacapa’s enchanting ageing facility in Quetzaltenango, Guatemala, known as the ‘House Above the Clouds,’ this rum benefits from cool air conditions that allow it to slowly age, unveiling exquisite flavours.

Zacapa La Pasión – The Passion Cask: Perfect Serve

The perfect way to indulge in Zacapa La Pasión is neat, or over a large ice cube, and it also lends itself well to cocktails such as the Zacapa Old Fashioned or a Manhattan. Lorena recommends accompanying your drink with ripe Parmesan cheese and/or a plum or date jam.

Zacapa La Pasión – The Passion Cask: Tasting Notes

• Visual: Mahogany with golden sparkles
• Palate: Prunes, raisins, dates, and coffee
• Nose: Sweetness, vanilla, chocolate, dried fruit
• Pairing: Paired with roasted duck served with either a hoisin or four spices sauce.

Zacapa La Pasión – The Passion Cask is available to buy online now.

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Chef Peter Lloyd has opened a new flagship site for his Sticky Mango concept in the former home of D&D’s Cantina del Ponte in London Bridge, making this his second Sticky Mango in the capital (with a third opening in Islington). The Luxury Editor was invited to experience the new Tower Bridge restaurant and find out why Sticky Mango has become such a winning formula.

Sticky Mango opened in Waterloo in 2016 to general acclaim. Its mission, as directed by Chef Peter Lloyd, was to showcase his modern interpretations of food inspired by his extensive travels across Southeast Asia. To keep up with his ambition, to spread his word to new customers, Lloyd has opened not one but two new restaurants this year; one in Islington and his flagship in Butler’s Wharf. The latter replaces the D&D Cantina del Ponte and sits just metres down the way from industry stalwarts Pont De La Tour and The Chop House. But as if such illustrious company wasn’t enough, it also shares with them one of London’s most iconic views; Tower Bridge.

The historic, romantic and, arguably quite ‘bling’ bridge sets the mood perfectly for a night at Sticky Mango and offers an immediate wow factor for every diner. As you enter, a quote from Anthony Bourdain is inscribed across the threshold; ‘Your body is not a temple. It’s an amusement park…Enjoy the ride!’ Music pumps over excited voices but it’s the resin floor which is immediately noticeable. It’s quite a trip. It’s like an artistic rendition of oil on water. The beautiful oil with rainbow colours, not the dreaded black stuff. It conveys motion and fluidity and elegance. In other parts of the restaurant, clumps of beautiful flowers sprout out of cork-like trees, providing the space with bursts of colour, and reminders of fragrance and delicacy. On the back wall, bright Asian flowers, almost manga in design, float in an underwater seascape or bloom in an alluring junglescape.

We order Asian city-inspired cocktails: a Bangkok Margarita and a Tokyo Negroni. The former is subtly infused with ginger and its rim is decorated with ginger salt. As well as Campari, the latter comes with Roku Japanese Gin and Umeshu Plum Sake. Both offer exotic but nonetheless subtle oriental twists on classics and hit the spot.

Small plates are always tricky as you have to rely on your waiter to gauge the size of your appetite compared with the size of their plates. Our waitress suggests three is a good number. The Thai Green Papaya Salad is fresh, comes with charred long green beans, a generous helping of bean sprouts and a sprinkling of chopped cashews whilst the Thai Spiced Scallop is, as the name suggests, one scallop. It’s cut into three pieces which assists the sharing and comes with an appealing coconut and cauliflower purée. The Black Pepper Prawns offer the most unusual and in this case, favourite small dish. Dehydrated pineapples pleasantly contrast the spicier prawns with more candy-like bursts, thus providing an irresistibly sweet but tangy fusion with an occasional snap of aniseed.

The Lobster Pad Thai is a large, colourful plate that bursts forth with three different parts of a sunburnt shell. The main lobster head is, literally, a shell, with nothing inside and for purely decorative purposes. The claw is a decent size and has an impressive curve of tender meat inside whilst the tail also has a solid portion of chewier meat.

The Miso Glazed Black Cod is more on the dainty side with two chunks of cod but its black sesame slickly mixes with pickled daikon and a cool cucumber salad definitely leaves one wanting for more. We have one side of Wok Fried Tender Stem Broccoli, served with water chestnuts and Shiitake mushrooms. It has a satisfying and deep-flavoured soy base and is devoured in its entirety.

If the dessert menu is nothing short of tantalising, we find it impossible to go to a restaurant called Sticky Mango without trying the Sticky Mango. As it turns out, it’s one of those dishes which is showy and theatrical and demands a video to put on your SM channels. That said, if you don’t know it’s coming, it’s practically over before it’s begun so be warned. The plate is overloaded by what looks like a curved spacecraft but, actually, is candy floss. Our waiter pours a helping of coconut cream sauce over it and hey presto, it vanishes and in its place appears the mango sorbet and the black sticky rice pudding. It’s a fun trick but doesn’t overbear the dish itself, the flavours and textures of which coalesce with mouth-watering delight.

My dessert is served on an elongated dark plate with sprinklings of white powder. Its contents are hard to guess and, frankly, look a little scary but that makes them all the more special. The Peanut Nougat Satay is like a marshmallow but with way more glamour, character and substance; the kind of marshmallow you’d want to take out on a chatty evening. It’s warm and soft on the inside and crispy on the out. In itself, this would have been a rave desert but it’s accompanied by peanut butter mousse which melts in the mouth and with what appears to be rich, dark chocolate mousse. There’s also a jet black, charcoal ice cream which serves as a palate cleanser between the above which, in this instance, is very much a case of leave the best until last…

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Immerse yourself in the deliberate character and craftsmanship bestowed upon Broken Clock, a sophisticated yet playful expression that matures in the enchanting landscapes of the north of England. Encased in a bespoke antique-inspired vessel and adorned in a luxurious festive gift box, Broken Clock vodka offers not only a unique spirit but also serves as the key ingredient for exceptional Christmas cocktails.

For lovers of fine spirits, the 70cl bottle’s presentation box draws inspiration from the most quintessentially English cultural codes. From classic Tudor half-timber architecture to the intricate narratives of Georgian-era novels and the exquisite patterns of the Victorian Arts and Crafts movement, Broken Clock is a celebration of England’s rich cultural tapestry.

Sourced from the English country garden at Shandy Hall, North Yorkshire, Broken Clock vodka pays homage to a place where time stands still. Once the residence of the Georgian era’s most eccentric author, Laurence Sterne, this idyllic location contributes to the vodka’s distinctive taste. Crafted through a copper-pot distillation of slow-grown superior British wheat, Broken Clock undergoes a subtle and unhurried infusion of Shandy Hall’s timeless botanicals, including windfall old English apple varieties.

Lauded by Anthony Peart of the Hand & Flowers, Marlow, as “an ode to old English gardens,” Broken Clock captivates with dewy grass, rose petal, and waxy green apple notes on the nose. Its palate is smooth and full-bodied, offering flavors of Bramley apple, cinnamon crumble, and subtle savory undertones. The finish is lingering and breezy, accompanied by a hint of white pepper.

Elevate Your Christmas Parties with the Perfect Cocktail Ingredient:

Broken Clock Martini

Ingredients:

• 70ml Broken Clock vodka
• 10ml dry vermouth
• Lemon peel twist garnish

Instructions:

1. Add Broken Clock vodka and vermouth to a mixing glass filled with ice.
2. Stir and strain into a chilled Martini glass or coup.
3. Cut a piece of lemon peel, twist it over the cocktail to release zesty essential oils, and rub it along the rim of the glass.
4. Pop in the peel and savour your awfully English Martini.

The Broken Clock Christmas gift set launched on the 10th of November at the Whisky Exchange (available in-store and online starting at £37.25) and other selected specialist drinks retailers. Embrace the slow pleasures of an “awfully English” Christmas with Broken Clock vodka, where every sip is a journey through time and taste.

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FrischSchoggi Sticks Christmasbox

Indulge in the exquisite pleasure of Läderach’s FrischSchoggi Sticks Christmas Box Max, a decadent treat that embodies the spirit of the festive season. Crafted by the Swiss chocolate artisans at Läderach, this limited-edition Christmas box is a celebration of flavour and craftsmanship. Each FrischSchoggi Stick is a work of art, made with the finest Swiss chocolate and adorned with festive decorations. Their Christmas Box Max is a perfect gift for loved ones or a delightful addition to your holiday celebrations.

laderach.com

Pierre Marcolini’s Frosty Christmas Advent Calendar

Pierre Marcolini, a maestro in the world of chocolate, presents the Frosty Christmas Advent Calendar. This festive masterpiece is a treasure trove of 24 delectable chocolates, each a unique blend of flavours and textures. From pralines to truffles, the calendar is a delightful countdown to Christmas, offering a daily dose of chocolatey joy.

www.marcolini.co.uk

Harrods Chocolate Hall Gift Box

Harrods, the epitome of luxury, brings you an opulent Chocolate Hall Gift Box that is a true reflection of the grandeur associated with the brand. This exquisite box features an assortment of Harrods’ finest chocolates, carefully curated to please even the most discerning palates. It is a perfect gift for those who appreciate the artistry and craftsmanship behind each chocolate creation.

www.harrods.com

Charbonnel et Walker Chocolate Truffle Advent Calendar

Count down the days to Christmas with the Charbonnel et Walker Chocolate Truffle Advent Calendar. This indulgent calendar offers a daily treat of heavenly chocolate truffles, each elegantly crafted to provide a moment of pure bliss. Charbonnel et Walker’s commitment to quality and tradition makes this advent calendar a must-have for chocolate connoisseurs.

www.harveynichols.com

Claridge’s Champagne Truffles

For a touch of sophistication, indulge in the Claridge’s Champagne Truffles. Crafted with the finest ingredients and infused with the effervescence of champagne, these truffles offer a luxurious chocolate experience. Packaged in an elegant box, Claridge’s Champagne Truffles make for an exquisite gift that embodies the spirit of celebration.

shop.claridges.co.uk

Fortnum & Mason Children’s Chocolate Advent Calendar

For the little ones, the Fortnum & Mason Children’s Chocolate Advent Calendar is a delightful way to usher in the Christmas spirit. Filled with whimsical and delicious chocolates, this calendar adds an element of joy to the countdown. Let the children experience the magic of Christmas with this charming advent calendar.

www.fortnumandmason.com

Rococo Chocolate and Truffle Collection Large

Rococo Chocolates, known for their innovative and artistic approach to chocolate-making, presents the Chocolate and Truffle Collection Large. This visually stunning collection features a variety of chocolates and truffles, each a masterpiece of flavour and design. Rococo’s commitment to quality and creativity makes this collection a true work of art.

www.rococochocolates.com

Betty’s Christmas Chocolate Selection

Betty’s, a name synonymous with indulgence, offers a Christmas Chocolate Selection that is sure to impress. Handcrafted with care and attention to detail, this selection features an array of chocolates that capture the essence of the season. Betty’s commitment to quality and tradition shines through in every bite.

www.bettys.co.uk

Charbonnel et Walker Victorian Dresser Gift Box

Indulge in the ultimate chocolate experience with the Charbonnel et Walker Victorian Dresser Gift Box. This luxurious selection boasts 160 pieces of chocolates and truffles, each a harmonious blend of flavours and textures. Packaged in an exquisite dresser-inspired box, it is a statement gift for those who appreciate the finer things in life.

charbonnel.co.uk

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Embracing the ethos of sustainability, the bar’s new menu is a fusion of local, organic, and artisanal ingredients. Drawing inspiration from Meliá’s Spanish heritage, the menu showcases a delectable array of tapas, pinchos, grazing boards, and desserts under the categories “Para Picar,” “Tableros,” and “Postres.”

Read our guide to the best things to do in Chiang Mai

One standout feature of the menu is the artisan cheese board crafted by Jartisann’s Original Thai Cheese. Made from locally sourced raw cow’s milk in Chiang Mai, options like ‘Forest Tail,’ ‘Palazzo di Palma,’ ‘Ricotta Affumicata,’ ‘Saltara Machima,’ and ‘San Paquanburie’ are paired with coated nuts, dried fruit, grapes, and more. For example, ‘Forest Tail’ originates from Chiang Mai’s Hang Dong district, showcasing a unique blend of French Tomme, English Cheddar, and flavoured Gouda characteristics. The ‘Original Flavor’ Forest Tail offers a complex palate with buttery, fruity, nutty, and wine-like flavours.

Read our guide to the best hotels in Chiang Mai

The emphasis on sustainability extends to the sourcing of ingredients, with items like the seasonal fruit platter and the tomato and basil used in dishes sourced from the nearby gourmet organic farm SEED. Meliá Chiang Mai’s ‘360° Cuisine’ program ensures a “farm to plate” approach, utilizing each part of the ingredient, from roots to stems, before returning food waste as fertilizer in a true 360° concept.

The menu further delights with a diverse selection of dishes, including mixed grill skewers, croquetas, fresh summer rolls, and salmon tiradito with mango passion fruit dressing. Indulgent desserts like rich chocolate mud cake with berry compote and biscotti, and a jar of tiramisu with creamy sweetened milk and lady fingers, provide a sweet finale to the culinary experience.

Adding to the allure, Mai the Sky Bar hosts “Sunset Chill and DJ Live Sessions” every Thursday to Sunday until December 31, 2023. Patrons can enjoy live music bands from 6-8 pm and resident DJs from 8-11 pm, featuring bands like The Est, Smooth Friday Hey, and Ripeye, along with DJs Fufu and Dexter.

www.melia.com

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Read our guide to the best hotels in the Maldives

Ozen Life Maadhoo – M6m

Imagine dining six metres below the sea, surrounded by colourful marine life, bathed in the aquamarine hues of the ocean. This is the reality of a meal at M6m, Ozen Life Maadhoo’s signature restaurant. Begin your culinary journey with champagne and caviar at the upstairs lounge, before descending into this magical world; a sublime setting for any anniversary, proposal or bucket list experience. All tables are placed to face the watery spectacle, so you can enjoy the freshest seafood and wine pairings, while mesmerised by the view. M6m serves lunch and dinner, with the latter reserved for over 12s. Read our review of the Ozen Life Maadhoo

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View Menu – theozencollection.com

Ozen Reserve Bolifushi – ORIGINE

Ozen Reserve Bolifushi offers several restaurants, including this multi-sensory dining experience at ORIGINE. Many of the veggies and herbs come handpicked from the Chef’s Garden, these are paired with the freshest local seafood and high-quality cuts of meat. The hotel’s Elite Cellar Selections provides a choice of over 80 labels of wines to accompany your meal (the illuminated “Cuvee Library” collection can be seen through floor-to-ceiling glass panels). Comfy armchair-style seating, ambient lighting and glowing amber hues create a convivial and warm atmosphere. Read our review of the Ozen Reserve Bolifushi

Check Hotel Availability & Prices

View Menu – theozencollection.com

Soneva – Flying Sauces

Follow a 200-meter trail by zipline through a canopy of trees, to reach this dining platform and open kitchen. Part of Soneva Fushi, Flying Sauces is an incredible treetop culinary experience set 12 metres above ground. It has the largest collection of wine and fizz in the Indian Ocean, thanks to the resort’s library-like cellar and incredible views. Once you’ve arrived and removed your harness, you’ll take seats around a huge circular table seating up to 12, for breakfast, lunch, high tea, or dinner, by Chef Rasal Jayawardene. Flying Sauces meals range from one hour and 15 minutes to around three hours. 

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View Menu – soneva.com

Waldorf Astoria Maldives Ithaafushi – Li Long

This experience is designed to feel like you’ve been invited to a meal at one of Shanghai’s noble residences. Choose to dine in the main restaurant or reserve the private dining room, with a direct outlook on the lagoon. The timber construction houses polished wood floors, leather seating booths and traditional aesthetic elements such as carved screens. And there are a handful of candlelit tables outside on the overwater deck. The kitchen boasts Maldives’s first classic wood-fired oven in which most of its recipes are perfected; do try Li Long’s signature roasted Peking duck and finish your meal with a nourishing Chinese tea. 

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View Menu – waldorfastoriamaldives.com

Six Senses Laamu – Zen

Enjoy a contemporary Japanese Omakase experience at this chilled-out restaurant. Set on an upper deck and open to the elements, it provides lovely views, the sounds of the ocean and the feel of the gentle breeze. The thatched roof has rustic wooden beams on the underside, there’s a natural wood balustrade and dark wood floors, offset by terracotta accents in the furnishings. Zen has a live cooking station, so you can observe much of the action before receiving your food. The drinks menu includes many sake options and signature Japanese cocktails. 

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View Menu – www.sixsenses.com

Raffles Maldives Meradhoo Resort – The Fire Pit

As the sun sets, you step onto the powdery white sand, to take a seat made of sand and finished with plump cushions, at your table that’s also made of sand, with a glass top (wooden tables and chairs on the beach can also be booked). Surrounded by the glow of lanterns and burning torches, your unobstructed view of the ocean could not be more serene and romantic. Here you’ll be brought delicacies, such as giant scampi with smoked tomato gremolata, Snake River Farm beef tenderloin with chimichurri and, the ultimate choice for two, the sublime seafood platter.

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View Menu – www.raffles.com

JW Marriott Maldives Resort & Spa – Kaashi

It may be the Maldives, but this hotel restaurant is all about the Thai flavours. Set overlooking the infinity pool and ocean, it’s housed in a rustic thatched construction, that’s covered but essentially al fresco. Surrounded by natural wood, the treetop eatery provides fantastic views with the freshest of food and a selection of rum cocktails. Kaashi is open for lunch, from 1 pm to 4 pm daily and has a relaxed, Robinson Crusoe vibe. 

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View Menu – www.marriott.com

LUX South Ari Atoll – Umami

You may be in the Maldives, but you’ll be in for a feast of Japanese food at Umami. A glowing blue bar stands at its centre, where the skilled chefs transform local catches into sashimi, nigiri and maki. Meanwhile, the robata grill is on hand for the likes of Kobe beef and Australian lamb and the teppanyaki flames with wagyu beef, Hokkaido scallops and glacier toothfish. Wash your meal down with a glass of sake (there are more than 30 varieties on the menu), or an authentic Japanese whiskey. Umami offers a lunch and dinner service. 

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View Menu – www.luxresorts.com

One&Only Reethi Rah – Reethi

Perched over the clearest of waters, with a thatched indoor area and an al fresco terrace shaded by gently swaying palms, Reeth is pure island chic. It offers exquisite Indian Ocean views, enjoyed with a leisurely breakfast of baked pastries, tropical fruits and superfoods. Or you can experience the theatre of food, with its evening offer, after dark (lunch is available elsewhere in the resort). A menu of pan-Asian dishes, including Indian curries and Thai stir-fries, is cooked primarily in a charcoal oven, with ingredients fresh from the nearby land and sea.

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View Menu – www.oneandonlyresorts.com

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