Journal

We sat down with cocktail extraordinaire and winner of our recent Texas cocktail competition Eddie Baty from Otoko’s Watertrade bar – an intimate Japanese style cocktail bar in Austin, Texas. It features an extensive list of speciality Japanese whiskies, sake + craft cocktails curated around ingredient seasonality. PLEASE EXPLAIN THE CONCEPT BEHIND THE BAR AT OTOKO & WATERTRADE? We want every guest to feel included and at home with our offerings. We want to have the absolute best Japanese whisky selection, sake selection, and shochu selection around. We also want to show off what our Chef, Yoshi, is creating with...

Please explain the concept behind The Citizen?The Citizen is a beautiful building that was once the headquarters of the newspaper "The Citizen" from which it gets the name. Walking around is like a trip down memory lane, you can see the original interesting pages up on every wall. It's the first red sandstone building in Glasgow and also, one of the first buildings with working electricity. Have you noticed confidence grow around the no/lo section?We have many more customers choosing to go for non alcoholic or low alcoholic drinks, especially as the range and diversity of the selection has increased....

Squash and apple soup with cheddar croutons Serves 6Hands-on time 25 min, oven time 50 min Nothing beats a bowl of soup on a cold autumn day, this recipe pairs squash and apple with mature cheddar for a flavour packed meal. INGREDIENTS 1 medium squash Olive oil 2 onions 3 apples 1½ tbsp grated horseradish (from a jar) 1 litre vegetable stock 200g good quality bread 100g mature cheddar Fresh thyme sprigs METHOD Heat the oven to 200°C/180°C fan/gas 6 and line a baking sheet with baking paper. Roughly chop and deseed the squash, toss with a glug of olive oil,...

A DRINK WITH ANDREJ AT OTTOLENGHI’S ROVI, LONDON Please explain the concept behind the bar at Rovi? Seasonality, fresh ingredients, preservation of flavours in many different techniques. Also, using ingredients that are close to the ingredients being used in the Ottolenghi kitchen.  What attracted you to Feragaia?  I was looking for a new non-alcoholic spirit to make a new mocktail. Came across Feragaia and thought it was unique. How do you approach creating a no/low cocktail that you are proud to serve? I want people that drink non alc cocktails to feel like they're drinking cocktails. A mocktail can be...