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In a blink, our beautiful bundle of joy has left us. Casper, our gorgeous kitten, has sadly passed away from a rare cond...
02/09/2026

In a blink, our beautiful bundle of joy has left us. Casper, our gorgeous kitten, has sadly passed away from a rare condition.

He came into our lives earlier this year and instantly became the centre of our universe. I was never a cat person, more of a dog whisperer, but within hours of him being thrust upon me, I was flooded with cat-dad memes from my daughter. We formed an instant bond. I’d rock him to sleep when he first came home, so much so that I became his comfort biscuit blanket at night. If I was out, I couldn’t wait to get back and spend time with him. As a ragdoll, he was super cuddly and loved being cradled — he fast became our fur baby and a huge part of our family.

He touched the life of everyone he met. Endlessly curious, he’d always come say hi and get involved — a cat who thought he was a dog. With plenty of hijinks, he had bags of character and personality; there was never a dull moment.

Pouncing on laptops, chewing headphone cables, running off with my wife’s reading glasses, climbing curtains, stealing the remote, chasing flies, playing pass the ball, bunny-kick bite fights, jumping in the shower, launching at light cords, using bottle packaging as tunnels, waiting for his food to be centred on the plate, hunting my mother-in-law... so much more.

He’d follow us everywhere, never wanting to be alone — what an A-game stealth mode, gone in a blink and appearing from nowhere. After a day of play, he’d cuddle up with us on the sofa at night. I’d often pray with him at bedtime; we’d fully connect as his eyes would look right through me.
We never expected him to create such a close-knit family bond. We had a rollercoaster journey with his health, giving him the best life in his short 6+ months. Going so suddenly, and quicker than we thought, has left a huge hole — everywhere we go, a memory floods back, even his stunning white hair still floating in the air.

Now the house feels empty, our routines are broken, as are our hearts. But he was as joyful and loved as he was loving.

RIP Casper Singh 🐾

The early days, such a cute, curious, clever cat! Bags of personality from day one, and a keen footballer! He settled so quickly.

Deep in t

I’m delighted to have joined the judging team London Wine Beer Spirits Comp. just in time to celebrate the 10th edition ...
27/08/2026

I’m delighted to have joined the judging team London Wine Beer Spirits Comp. just in time to celebrate the 10th edition of the London Competitions in March 2027!

The judging panel is made up of leading figures in the drinks and hospitality industry - buyers, bartenders, master blenders, wine and spirits experts, writers and more. I’m honoured to share my opinions and input alongside them.

Drawing from my previous experience as a judge, I’ve valued the opportunity exchange views with fellow industry experts. My 10 years in the industry – spanning spirits curation, review writing, masterclasses and cocktail expertise – bring a unique perspective for the London Spirits Competition.

I look forward to the blind tasting, providing my detailed feedback to the producers, and contributing to the Buyer Market Intelligence Report that all entrants will receive.

To all the brands I know, or who follow me: there’s still time to submit entries by 31st August! I’ll share the link in my stories and it’s here too:

https://londonspiritscompetition.com/en/how-to-enter-252.htm

24/08/2026

When the world-famous The Langham, London invites you to join a cocktail-making class the answer is: what time!

Currently appearing on ITV’s Inside the Langham – Britain’s First Grand Hotel, the programme takes you behind the scenes of this luxury London hotel, opened in 1865 by the then Prince of Wales.

We also had the opportunity to look behind the scenes where the award-winning Artesian bar creates many cocktail ingredients, which we did get to enjoy, but first we made drinks at their amazing Sauce By The Langham cookery school!

After copious welcome drinks, Artesian Assistant Bar Manager Krystian Kropaczewski guided us through the making (and drinking) of 3 cocktails, we also enjoyed delicious snacks, and stayed topped up with champers before we retired to the bar! Take a look through some snippets of the night. Oh and we got to keep a personalised apron too!

SHAKE>STIR>SIP>REPEAT!!!



Krys showed us how to throw a cocktail, and a top tip: practice with water first before you make a mess and lose all the valuable booze! He explained bar basics so even the most novice of cocktail maker in the room could take some newly learnt skills home!

Once Krys had shown us how to do it we were let loose to make and shake a classic Cuban-originated Daiquiri! His recipe had an added pinch of caster sugar to round off the flavours. All you need is a decent rum, sugar syrup (easy to make at home), lime juice, ice and something to shake in!

Next up, a drink I haven’t had in a while: a Pendennis Club cocktail. A drink born in the famous club it takes its name from, located in Louisville, Kentucky. It’s a combo of Gin, Apricot liqueur, lime juice, sugar syrup and Peychaud’s bitters. Can shake it in a coupe or enjoy it over big ice, as we did!

Espresso Martini – it just had to be, another modern-day London classic cocktail – Vodka, Coffee Liqueur, Espresso Coffee, Sugar syrup.

During the evening, we were served delicious bites including buttermilk fried chicken tenders with yuzu kosho dip, Carlingford oysters, quinoa & tapioca crackers, chicken liver parfait cornetto’s and O

19/08/2026

. Another perfect STOLI summer serve, creating one of the drinks of the season with my own twist - an alcohol-free Paloma!

You can add a spirit to make this a cocktail, but I love the kick of his Ginger Beer with bright ginger, a chilli heat, balanced by lime; it adds great flavour in a non-alcohol drink.

I added prickly pear syrup for notes of watermelon & strawberry and a nod to the paloma’s roots – the national cocktail of Mexico! What makes a paloma is grapefruit, here in juice form, and lime helps to cut through the sweetness.

For a sweeter paloma, add 100ml of chilled STOLI Ginger Beer, but upping it to 120ml worked best for my taste buds, here’s the recipe so you can try it for yourself!

STOLI PRICKLY PALOMA (Mocktail)
Topped with 100-120ml chilled STOLI Ginger Beer
25ml Prickly Pear Syrup
40ml Fresh Pink Grapefruit Juice
20ml Fresh Lime Juice
Garnish: Himalayan Salt Rim (rim with lime wedge), Grapefruit wedge, Thyme Sprig, Edible Flower

I recently enjoyed an amazing gastronomic experience at Juno Omakase | Japanese Restaurant nestled within the Notting Hi...
11/08/2026

I recently enjoyed an amazing gastronomic experience at Juno Omakase | Japanese Restaurant nestled within the Notting Hill Los Mochis London. Being part of Los Mochis it follows the same ethos of Mexican-Japanese fusion.

Chef Han explained that most of us relate to Omakase as chef’s choice, it’s actually chef’s trust, as you enjoy what’s fresh and of premium quality that day and they craft it before your eyes. They explain each fish and where it comes from

Juno Omakase is UK’s smallest of its kind, with just 6 seats, it’s an intimate experience as you surround the 2 chefs and enjoy an extravagant 15-courses!

That night they partnered with sister location Viajante87 | London Cocktail Bar who paired 3 Sake’s and 3 Mezcal cocktails including the Saketini (with Kay Sake, Lost Explorer Mezcal, St Germain, and Takara Mio sparking Sake) we started the night with. Ok I may have had a Margarita whilst waiting in Los Mochis first.

I captured much of the delights include scallop gazpacho, King and Snow crabs, nigiri, torched bone marrow Wagyu and more! Scroll through to see and read more.

Thanks to Han & Gyan for making this so fun and if you’re looking to do something special this is it!



Hiramasa – Yellowtail Amberjack has mild, sweet, subtle buttery tones, with onion & spicy aioli, topped with fresh Italian black truffle, on a double crunch base of tapioca fried crisp and topped with baked rice cracker balls and a wasabi leaf. Perfect way to start us off!

Hotate – Prized Scallops from Hokkaido (North Japan), sweet, clean ocean flavour, rich and buttery. Topped with Yuzu zest and cucumber pickle, coriander leaf & oil, on a base of gazpacho sauce (made from avocado, cucumber, green bell pepper, spinach), topped with a Mexican herb hoja santa for liquorice notes. So good not a fan of gazpacho, but now this is the only way I’d eat it!

Taraba Kani - awesome Alaskan King Crab (sweet, succulent) served in leg shell with a bowl of rich citrus soy Ponzu Butter dipping sauce. Topped with Corn Flowers for sweet to spicy clove-like flavour and Black Himalayan salt. Brought back memories of having these freshly caught when last i

05/08/2026

. It’s been a super summer full of sunshine and good vibes! To keep it going, I’ve created my twist on the STOLI Mule, full of flavour and chilled enough to beat the heat!

The STOLI Mule brings STOLI Vodka together with STOLI Ginger Beer, which combines bright ginger, a subtle chilli kick and a touch of lime. The two STOLI originals make for one tasty STOLI Mule, made complete!

STOLI Ginger Beer has been specially created to pair with their vodka, so for my twist I added sweet passionfruit puree and fresh tart raspberries for a lovely summer sundowner! Really simple to make but lovely complex flavour layers!

STOLI SUNSET MULE
60ml STOLI Premium Vodka
90ml STOLI Ginger Beer
15ml Passionfruit Puree
15ml Lime Juice
5 Fresh Raspberries (muddled)

Garnish: 2 raspberries & 1 Stem Ginger on a cocktail stick, lime wheel and mint sprigs

Stay tuned for more STOLI summer serves.

Happy Friyay and today I’m enjoying one of 9 signature serves I’ve created for Shivering Mountain Gin Gin! This one uses...
31/07/2026

Happy Friyay and today I’m enjoying one of 9 signature serves I’ve created for Shivering Mountain Gin Gin!

This one uses their Premium Dry Gin distilled in the Peak District National Park, crafted from local fruits and flowers gathered from the picturesque landscape.

The Premium Dry is a London Dry Gin in which the pine-forward Juniper and citrus flavours are enhanced with fruity notes from sloes and bilberries foraged from valleys near the Hathersage-based distillery. They add gorse and heather to add lighter, sweet and floral tones to the gin, which rounds off with a warm spiced finish from cardamom and coriander.

Last summer I partnered with Shivering Mountain to help run a VIP event bar, demonstrate my cocktail-making, and together we served 100s of these and my other cocktail creations. It was for a weekend celebrating the launch of C W Sellors Jewellers new head office at Waters View. Famous for their ‘Blue John’ jewellery, mined in the foothills of the Shivering Mountain!

If you look closely at the lovely bottle the base is shaped in the form of the famous Mam Tor peak which we visited on that trip!

BLUE JOHN & TONIC
50ml Premium Dry Gin
10ml De Kuyper Triple Sec
15ml Bottlegreen Ginger & Lemongrass cordial
15ml Lime Juice (Finest Call)
125ml Devon Tonic Water
Shake with a slice of fresh ginger (approx. 8-10 cm long)
Garnish: Lime wheel, Slice of Ginger, edible flower

Add a slice of ginger to a shaker, add the rest of the ingredients (except tonic), stirring well during the build. 3/4 fill a shaker with ice, shake well for 20 secs. Double-strain into an ice-filled tumbler, top with chilled tonic water, give a quick stir, add garnishes

It was a perfect serve for the hot summers day we had that day, and perfect for today too!

Happy and I’ve made a celebratory Sangria to toast Spain on their World Cup Victory! It’s been an epic few weeks - I...
20/07/2026

Happy and I’ve made a celebratory Sangria to toast Spain on their World Cup Victory! It’s been an epic few weeks - I feel lost without a match to watch. Lots of talking points, memorable games, and amazing goals!

8 years ago I managed to create a cocktail for each game combining each nation’s team in a unique drink to bring both cultures and flavours together. It saw some interesting combos and some unique new creations! I wish I had time to do this same this time around but with some many games now it makes it a challenge; maybe I’ll try it again in 4 years!

Today’s recipe can be adapted for a full-fat version of the wine and sparking wine, you might just need to adjust the sweetness to your preferred taste eg with the syrup levels or add a touch of lime juice.

This recipe is to build 1 glass, but you can multiply the measures up for a pitcher filled with slices of apple, orange and lemons. Pour it out then top with chilled fizz.

LA SEGUNDA COPA
120ml Alc Free Red Wine
50ml Fresh Orange & Mango Juice
15ml Cranberry Juice
5-10ml Vanilla Syrup (adjust on if you want it dry or sweet)
Mix with Alc Free Sparkling – I used alc free sparking rose
Garnish: with a slice of apple, lemon and orange & mint sprig

I built this in the glass over ice, stirred then topped with chilled fizz.

Congrats to Espana for the Second World Cup win!

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