Launched exclusively at Selfridges, Future Château aims to create mid-strength wine with style, with its bottles of red, white and sparkling each coming in at 5% ABV. Crafted with 100% premium grapes and made using traditional winemaking methods, the low-ABV wines deliver the same flavour, aroma and mouthfeel as a full-strength blend, but with alcohol and calories reduced by two-thirds. In iridescent, theatrical packaging that nods to classical château labels and 1980s glamour, these bottles are designed for celebrations such as weekday dinners and long lunches, when a lower ABV might be appreciated. 

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From Elizabeth Haigh’s much-loved Borough Market project comes Mei Mei Goods: a trio of kitchen staples designed for layering and speed. The collection is designed around a simple three-step layering approach to cooking: build your base, bring the heat, top with texture. There’s a Sweet Soy Sauce for glazing, drizzling or marinating; a House Chilli Sauce designed to be used as a flavour sidekick for noodles, eggs and dumplings; and a Black Bean Crunch loaded with fermented black soybeans, dried chillies and crunchy shallots for a texture twist.  

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Before stunning the world with his bestselling Kitchen Confidential and hit TV shows Parts Unknown and No Reservations, Anthony Bourdain spent years serving some of the best French brasserie food in New York. With its no-nonsense, down-to-earth atmosphere, Les Halles matched Bourdain's style perfectly: a restaurant where you can dress down, talk loudly, drink a little too much wine, and have a good time with friends. Now, 20 years after its original publication, Bourdain’s Les Halles Cookbook has been republished, complete with an introduction by St John’s Fergus Henderson. Recipes include roasted veal short ribs and steak frites – but even non-cooks will love the writing and stories. 

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Fink’s has opened its Clissold House outpost, bringing founders Mat and Jess’s unfussy, flavour-forward cooking to the north London park. Expect breakfast plates and deli staples, from elevated hash and eggs to cornflake fried-chicken sandwiches with Snowdonian red leicester and pickled jalapeno mayo on Fink's signature shokupan toast. This is neighbourhood food with a cult following – and just the kind of place to bookmark for a lazy Sunday morning. 

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The House of Suntory is rewriting the rules of Japanese whisky with the launch of Toki Black. Made with heavily peated malt and hakushu grain, Toki Black brings a smokier, richer twist to the whisky with layers of baked apple, oregano, honeysuckle, clove, cinnamon and white pepper. The launch comes to life through a music and film collaboration with Grammy-nominated LA producer Terrace Martin and Japanese jazz pioneer and DJ Ryota Nozaki (Jazztronik). The duo have recorded a vinyl release, limited to just 200 heavyweight pressings worldwide, inspired by Japan’s jazz kissa listening bar culture and the Japanese philosophy of ichigo ichie, which posits that every moment is unrepeatable. 

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