#WeekInPictures: from supermarket snacks to Scotch firs
This week offered a reminder that the drinks world thrives on eccentricity. From snack pairings taken far too seriously to a whisky tree dressed for admiration, there was plenty to catch db’s eye.
Neil Ridley and The Picky Bits Sommelier
At first glance, Neil Ridley’s new book might sound like a joke. The Picky Bits Sommelier, however, is a love letter to the British snack, written with the precision of a man who has suffered for his craft. The premise is simple: how to pair wines, beers and cocktails with supermarket snacks. The research, less so. Ridley ate his way from prawn toast and sparkling rosé to goat’s cheese crisps with sweet wine, which he declared tasted “hairy”.
Laithwaites joins Alan Carr and Lee Peart for Bottoms Up!
Laithwaites has partnered with comedians Alan Carr and Lee Peart on a new podcast, Bottoms Up!, launched this week. Billed as “a wine show for people who don’t own a decanter”, it is less about jargon and more about curiosity. Each episode features guest tips from wine experts and a bottle that matches the hosts’ brand of mischief.
Bath Rugby and Witchmark Distillery’s collaboration
Bath Rugby has joined forces with Witchmark Distillery to create a co-branded London Dry Gin celebrating the club’s treble-winning season. Distilled from local barley, the gin shows classic juniper brightness and the warmth of cinnamon and cubeb. Its blue, black and white label mirrors the club colours and gives supporters something to toast with beyond the terraces.
The Macallan at The Ned
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The Ned and The Macallan have marked the festive season with a 22-foot tree in the hotel’s grand banking hall. Designed with Grandirosa, it is dressed in red velvet bows, copper baubles and white ornaments that nod to the stills of Speyside. Beyond decoration, The Library Bar has opened to showcase The Macallan’s prestige whiskies, while Lutyens Grill serves cocktails that trace the spirit’s craftsmanship from cask to glass.
67 Pall Mall shows Abruzzo’s quieter strengths
At 67 Pall Mall, Consorzio Vini d’Abruzzo sketched a region caught between the Apennines and the Adriatic, its slides showing hills thick with pergola-trained vines and sharp day-night shifts which suit Montepulciano. Jacopo Armenio, head sommelier, Hutong in the Shard, underlined how this landscape shapes the grape’s power, though our takeaway was how well it behaves when oak is eased back. Ciavolich’s Fosso Cancelli 2019, made without temperature control, felt frank and poised, while Pasetti’s Testa Fossa 2021 showed deeper tannins and the house’s fragrant line. A region known for saffron and truffles scarcely needs embellishment.
Be Inclusive Hospitality visits Bordeaux
Five hospitality and wine professionals spent the week in Bordeaux under the guidance of Lorraine Copes and the Bibendum Wine team. This was part of the Thrive in Wine partnership and funded by the Académie du Vin Foundation following a competitive selection process.
Si King at Cask Trade’s St Andrew’s Day tasting
At the Mall Galleries, Amelie Maurice-Jones spoke with Si King about his new bottling with Cask Trade called Cask and Crust. Three whiskies were chosen to sit with his Propa pies. The room felt relaxed which is not always the case when whisky and national pride coincide.
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#WeekInpictures: across London and the Alps
