The SLMan Food & Drink List
The SLMan Food & Drink List

The SLMan Food & Drink List


From caviar-loaded jacket potatoes and a new pub in London to a meaty masterclass out west, these are the food and drink launches you need to know about.
Photography THE HERO


The Macallan Red Collection Experience

Peninsula London, the striking new hotel right on Hyde Park Corner, has launched The Macallan Red Collection Experience. It’s the first venue in Europe to offer all seven currently released editions of The Macallan Red Collection. Available as a full tasting flight or by the dram, the whiskies are in its Brooklands Bar, attached to Claude Bosi’s double-Michelin-starred restaurant. Each dram is served in The Macallan Lalique glassware, on red leather coasters created in partnership with Linley. The full tasting-flight experience, guided by one of Brooklands’ mixologists, includes a cocktail and palate cleansers on arrival, as well as canapés from the outstanding kitchen. 




Heinz x Morley’s Fried Chicken Sauce

Heinz and south-London fried chicken institution Morley’s are bringing back last summer’s hit collaboration – and this time, it’s hitting supermarket shelves. The limited-edition Heinz x Morley’s Fried Chicken Sauce bottle went viral last year and was regularly swiped from restaurant tables. Now it can be enjoyed at home – theft free. Although it’s designed to be paired with chicken, the sauce’s blend of sweet and spicy flavours (made with tomatoes, paprika, onions and a hint of chilli) can bring something extra to anything from spiced BBQ lamb to halloumi and rice.



Caviar Kaspia

A Paris institution that dates back almost a century, Caviar Kaspia has an outpost in Mayfair that was, until this month, a members club. Now its striking dining room is open to all. Its design is the work of Portuguese studio Oitoemponto, who wanted it to feel luxurious yet familiar, akin to visiting a close friend’s home. Naturally, caviar is central to the menu: signature dishes include a caviar tagliolini with imperial Baeri caviar and champagne cream sauce – and an eye-catching caviar baked potato. From Oscietra to Beluga, you can choose the variety of caviar you want on your jacket, which comes with delicate creme fraiche and chives. Kick things off with the Sea martini, made with Konik’s Tail oyster vodka.



Sera Presents: The Kold Grand Prix

Across May, social platform Sera is hosting Sera Presents: The Kold Grand Prix in collaboration with Kold Sauce. The event sees nine of the capital’s most creative cooks mastermind a one-off fiery menu item showcasing the hot pepper sauce. Highlights include Caravel's 'Kold konfit duck croquette', Temaki's 'Kold soft shell crab sando' and Rogue Sarnie's 'Kold rogue sarnie special'. Hit up all nine locations before the month is out and you’ll secure nine bottles of Kold Sauce to enjoy at home. To join in, sign up to Sera and show your account page to the venue on arrival, or quote 'Sera' if ordering online.



Smokestak Red

Smokestak has collaborated with Wasted Wine Club on its first signature wine. The Smokestak Red is now available at the restaurant, and you can get bottles through the Wasted Wine Club website to enjoy at home. The wine is a minimal-intervention blend of Mourvèdre, Cinsault, Syrah and a touch of Pinotage, sourced from organic vineyards in the rolling hills of South Africa’s Swartland region. It’s made by one of the country’s leading new-wave winemakers, Jurgen Gouws, and offers up juicy red and black fruits such as redcurrant, crushed raspberry and cherry, with crunchy but smooth tannins.




The Hero

The duo behind Notting Hill’s The Pelican and The Bull in Charlbury, Oxfordshire, have opened a third site. The Hero in Maida Vale is a four-storey space that makes the most of the building’s 1878 heritage. The pub itself does traditional British comfort food and cask ales, while the Grill Room specialises in meats and fish cooked over an open fire, providing a more elevated experience with signature sharing dishes. The space features high ceilings and an open kitchen with traditional detailing, returning the room to its original grandeur. On the second floor, the Library is the place to enjoy classic cocktails and bartender-in-residence nights.


Greg Holland



The talented team behind cult boozer The Plimsoll and Four Legs at the Compton Arms are gearing up to open Tollington’s, a fish bar in north London celebrating regional Spanish cooking. Opening on Tollington Park, just off the high street on Stroud Green Road, it’s a classic neighbourhood fish and chip restaurant with a European twist. A light-touch refurbishment protects the historic building’s original details, including tiling, Formica and – most importantly – its original chip fryers. Dishes will include cured, fresh and fried options, with beers, wines and vermouth by the glass.

Follow @Tollingtons.FishBar


Vienna Lager

Pillars Brewery has teamed up with a Walthamstow neighbour, the William Morris Gallery, to launch a Vienna Lager. Brewed out east, it’s toasty and super drinkable – Vienna malt is balanced with Czech Most hops, while a herbal and fresh citrus flavour profile is offset by a bread crust character. Bottles come wrapped in an eye-catching William Morris Wandle design. Best of all, half of all proceeds will go to the William Morris Gallery to support its conservation and education programmes.



Berry Bros. & Rudd

Berry Bros. & Rudd is the UK’s oldest fine wine and spirits merchant. In an ambitious expansion of its existing wine shop, it’s opened a dedicated Spirits Shop at No 1 St James’s, selling almost 1,000 bottles from around the world, including some exciting, unusual and rare drops. To commemorate the opening, the team has chosen a cask from Bowmore to produce a special bottle available exclusively at the new shop.



The Newt In Somerset

Heat rippled off the tracks as our train pulled into Castle Cary last week. A short cab ride away at the sprawling Newt country estate, farm manager Cameron introduced us to his British Whites. They’re a rare-breed cattle that were once almost lost because they’re uncompetitive eaters, but are now resurgent thanks to the quality of their meat. In charge of the biggest herd in the land, Cameron’s wearing a straw cowboy hat and it feels right. Welcome to the wild West Country. Inside the Newt’s airy glass-and-oak new butchery, we met Lloyd. Another Somerset boy, he’s been butchering meat with the same knife for 23 years (sharpening little and always is the key). The facilities here also have a cutting edge – one Himalayan salt-bricked room looks like a high-end spa for dry-aging prime cuts – and these are the surrounds in which Newt members and hotel guests can now do a masterclass with Lloyd. We cut chunky cote de boeufs and brisket out of ribs, though you could also learn with lamb – either way, the meat is yours to take away. Before you ride out of town, have lunch in the Garden Café, where the chefs in its open kitchen will show you what you can do with your haul when you get home.



Local Legends: The Hidden Pubs of London

This new release is a joint effort from photographer Horst A. Friedrichs and pubs expert John Warland. It takes readers on a tour of 38 of London's lesser known and most authentic pubs. Tucked down alleyways and through courtyards, each of these backstreet boozers has its own character and history – some like the Seven Stars and Ye Olde Mitre in Holborn date back to the 17th century. Covering all areas of London, from Auld Shillelagh in Stoke Newington to The Plume of Feathers in Greenwich, Local Legends celebrates the vital roles these places play in serving and shaping their community – and offers a load of new inspo if you’re after a pint this weekend.


Horst Friedrichs


The Dover

The Dover is the New York-style Italian restaurant and bar in Mayfair that’s become the capital’s most in-demand reservation. It’s just introduced a monthly ‘all you can eat’ Sunday Lunch Club. On offer, there’s an array of familiar favourites (think meatballs, steak tartare bites and a gelato and toppings station) alongside wines and classic cocktails, all for £85 a head. The first reservation is from 11:45; last reservations are at 4pm and children over 10 are welcome. The next events take place on 16th June and 14th July.


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