There’s something satisfying about a well-stocked drinks cabinet. To find out what should be inside it, we went to Agostino Perrone – The Connaught’s director of mixology – and Giorgio Bargiani, head mixologist at the hotel’s bar, for some advice…

Those in the know are big fans of jerk seasoning as a way to add flavour to food. A winner on chicken and pork, this tasty spice mix will transport you to the Caribbean in an instant. Here, three chefs share their top tips and recipes with SLMan…

Dismissed for decades as a late-night shot as opposed to a smooth sipping spirit, tequila has had a bad rap. To celebrate National Tequila Day this Friday, we spoke to a trio of experts from three modern tequila houses to find out why Mexico’s national drink is now the most interesting spirit on the market – and how to drink it properly…

Thai recipes often demand a long list of ingredients, making it more of a cuisine you’d go out to eat than something to cook at home. Here, Farang chef-owner Sebby Holmes shows how you can capture the authentic spicy, sour and salty taste of Thai food with just seven ingredients or fewer…

The weather’s hotting up again and London’s reopening for business. Now’s the time to acquaint yourself with the city’s top restaurants with outdoor space. From old favourites to new openings, here are 13 great places with terraces to book now…

The reopening of pubs grabbed the headlines, but it’s their close cousin the taproom that’s really worth getting excited about. With lots of space – inside and out – these underrated venues look well set up for the new era of social distancing. They also happen to serve some of the finest and freshest beer in the city. Put these outstanding examples on your radar now…

The negroni is a classic cocktail whose popularity in the UK has risen immeasurably in recent years – and not just because Stanley Tucci was making them in lockdown. An ideal balance between sweet and bitter, this Italian aperitivo works as well on a hot afternoon as it does as a pre-dinner drink. Here, two top bartenders tell us what makes it so good and how to make the ultimate version at home.

Teriyaki – an addictively sticky glaze – adds unbeatable flavour to speedy weeknight suppers, says food writer and SL contributor Chloe Scott-Moncrieff. Here are three easy recipes using this store-cupboard staple…

A comforting risotto might seem like winter dish but, with asparagus and scallop season in full swing, now’s the time to transform it into a summery supper. Six chefs share their favourite recipes…

When the recipes get more complicated, perfectly executed cocktails become difficult to achieve at home. Thankfully, there are plenty of drinks services – established and new – to make things that little bit simpler. Whether it’s a special occasion, or you’re just after something easy and ready-to-pour, check out these heroic dozen deliverers…

James Cochran spent nine years working for Brett Graham at Michelin-starred The Ledbury and The Harwood Arms before striking out on his own with James Cochran EC3 and then Islington’s 12:51. Here, the Great British Menu champ tells us what he’s been cooking in lockdown, recalls some of his most memorable meals and reveals where he’s heading when restaurants reopen…

Friday is International Martini Day. Its elegant simplicity ensures this classic cocktail never goes out of style – and also means it’s an easy one to make at home while those high-end hotel bars remain out of reach. We asked three pros to show us how it’s done…