Scott’s Mayfair has launched its first own-label wine: a Scott’s Chablis with three expressions. Available exclusively at the London restaurant, and produced in partnership with Château du Val de Mercy, every detail – from the vineyard selection to the cuvee and pouring temperature – has been chosen to reflect Scott’s precision of service. The wines combine structure, freshness and a distinctive mineral backbone that mirrors the balance and elegance of Scott’s seafood-focused menu. We like the sound of the Chablis 2023 at £22 a glass – a benchmark Chablis with layers of green apple, stone fruit and a distinctive saline finish.

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From humble beginnings smoking fish in his Stepney back garden, Max Bergius has grown Secret Smokehouse into the UK’s first B Corp-certified smokehouse. Ten years in, he supplies some of the nation’s finest kitchens, like the Ritz, the Devonshire and Core by Clare Smyth. Everything is traditionally oak-smoked and hand-prepared on site under an arch in London Fields, and everything is available to order through the post – look for oak-smoked trout, mussels, kippers and salmon, plus its bestselling fish pâtés. We can’t get enough of the Zesty Hot Smoked Salmon Pâté, which we’ve taken to slathering over hot buttered toast for a simple lunch.

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Gorka is the new cooking crew to know. Started by chefs George Husband and George Brown, it’s a roaming dining project named after the Basque word for ‘George’. The founding duo draw on years of experience from kitchens like Chez Bruce, Brat and Café Cecilia to create bold menus rooted in classical technique and global grilling traditions. From robatayaki to open-fire Nordic methods, Gorka’s food is flavour-led and unbound by geography, and has already earned the attention of culinary heavyweights including Fergus Henderson and Jackson Boxer. Fresh from residencies at Carousel and Charlie Boxer’s Italo in Vauxhall, the next places to catch their cooking are the Camberwell Arms on 3rd July and Meatopia on 28th-31st August.

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Following hit print editions on natural wine, sandwiches and the full english, Sausage Press is back. This time it’s celebrating the drink of the moment: the martini. Printed in its signature fold-out format, this pocket-sized guide unfolds into a beautifully photographed tour of London’s finest martinis. From iconic institutions to boundary-pushing bars, it features old-school classics, east London twists, mighty mini martinis and everything in between. Thirsty? There are a handful of collabs to celebrate the launch. A trio of mini martinis – Bebe Lyan, Dirty and Gibson – are being poured at Bebe Bob for £20, and come with a rosti trio topped with caviar, roe and beef tartare. A limited-edition tinned martini cocktail made by one of our favourite bars, The Umbrella Workshop, has dropped on Delli, and there will also be martini masterclasses hosted at Seed Library on 25th June and at The Umbrella Workshop on 28th June.

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This summer sees Le Creuset step into the al fresco cooking space with the launch of its BBQ Outdoor Collection. Able to endure heats of 450ºC, the new range of enamelled cast iron cookware is designed for use over an open flame. The Round Skillet is an all-rounder, ideal for searing steak and frying eggs, while the Round Pizza Pan can cook large pizzas while providing the necessary heat distribution for a crispy crust. Tools include a slotted turner, two-pronged fork and tongs, all in rust-resistant stainless steel. Plus, for those taking their kit on the road, all products are nestable for simple storage and – crucially – easy to wash. 

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