West African cuisine has exploded in London over the last couple of years thanks to hotspots such as Chishuru, Akara and Akoko. Seizing on the capital’s love for the flavours of Ghana, Nigeria and Senegal, Delli has teamed up with some independent makers who are each redefining what West African food can be in the UK. From fiery sauces to sweet drizzles, every jar is designed to inspire home cooks. Our pick is from the brilliant Senegalese restaurant Little Baobab, which has launched a Peanut Caramel Sauce (a rich and indulgent topping for ice-cream, fruit and cakes) and a Senegalese Scotch bonnet chilli sauce made to head chef Khadim’s family recipe.

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Need to up your lunch game? Next time someone asks you what you’d like for your birthday, we suggest a subscription to the Tinned Fish Market. Hear us out. This is a business that sells hand-prepared conservas from some of the world’s oldest and best artisanal canneries. Showcasing tins from family run canneries in Portugal, Spain, Scandinavia, Latvia and the UK, the brand is helping to raise the profile of lesser-known producers while emphasising sustainability, seasonality and the importance of small-batch production. And like we said, these are tins that will make your lunch taste better. Check out the selection IRL at Borough Market or the food halls in Selfridges and Harrods – or dive straight into a subscription. Our pick? A can of Hevva’s Cornish hake in lemon, piled onto a slice of hot buttery toast.

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St John’s Wood deli and grocery Panzer’s is celebrating its 80th anniversary with a refurb that’s deeply rooted in its history as a NYC-inspired deli. The institution is recognised as one of London’s original Jewish delis, and continues to serve staple favourites such as challah, chicken soup, salt beef and smoked salmon bagels. The 80-year milestone has prompted a fresh new look for the deli, with updated menus and design elements. There’s now a sushi counter, a rotisserie oven that produces freshly roasted, free-range corn-fed chickens served with crispy chicken fat potatoes, and Circus Pizza, a new concept led by Kit Delamain, who trained in Naples. Available on the terrace all day or for delivery within a three-mile radius via the Circus Pizza app, the menu includes twists on classics such as the Pepe (tomato, smoky pepperoni, smoked mozzarella and basil) and the Panzer’s (fior di latte, Panzer’s smoked salmon, chives and zesty cream cheese).

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The Glenrothes has released The 51. You guessed it, this one’s been aged for 51 years, making it the distillery’s oldest and most daring whisky to date. The Glenrothes uses exceptionally soft water from the distillery’s private spring. The water’s purity helps to create a delicate spirit character, which intensifies over time. The 51 is a celebration of this phenomenon. Crafted from just two casks, this fresh edition presents a complexity and vibrancy rarely found in whiskies of this age. One cask delivers deeply perfumed notes, while the other offers luxurious richness and depth. The resulting whisky is limited to just 100 bottles.

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