Matters of Taste
There are, in the vast and rather opinionated world of Spanish gastronomy, a few creations that resist reinvention. The Gilda is one of them.
In Good Company
There are those who make cocktails. And then there are those who construct worlds. Diego Cabrera belongs, quite unmistakably, to the latter.
The House
There are brands that begin with a product. Others, with a strategy. Ours began with a question: What if taste could be designed to be remembered?
New Arrivals
There are chocolates one tastes. And then there are those one recognises. Mr. Bombín belongs, quite unmistakably, to the latter. Not because of excess. Nor because of novelty. But because it understands something rather essential:that flavour, when properly considered, requires form.
New Arrivals
There are gifts one sends.
And then there are those one composes.
At Food save the Queen, Christmas is not approached as a season of excess, but as a succession of rituals — carefully constructed moments that transform the act of gifting into something rather more considered.
Not a gesture.
A system.
At the Table
There are drinks one consumes. And then there is champagne. Not simply a wine, nor entirely a ritual, champagne exists somewhere in between — a quiet agreement between time, place and intention.
New Arrivals
There are cocktails one orders. And then there are those that are… reconsidered. Bood & Marie belongs, quite unmistakably, to the latter.
At the Table
There are few ingredients as widely recognised — and as frequently misunderstood — as caviar.