WHAT’S NEW IN THE WORLD OF FOOD, DRINK & TRAVEL?

Rosewood London gives a whole new meaning to culinary arts with an afternoon tea inspired by the influential Spanish painter and sculptor, Pablo Picasso. Executive Pastry Chef, Mark Perkins, has created intricate pastries that draw inspiration from Picasso’s most notable works. One example is a delicious take on cubism – and the popular guitar motif found throughout his opus – called Oh Those Guitars, an airy sponge with meringue, orange blossom, honey ganache and Turrón flavoured whipped chocolate cream. The Picasso art afternoon tea – available until the end of August – will be served at the hotel’s Mirror Room, with a tea list carefully curated by the Tea Sommelier to perfectly pair guests’ tea preferences with each artful confection.

Travellers seeking to enjoy the latest “it” destination should consider Luxury Gold’s Art, Culture & Cuisine of Colombia itinerary. This 10-day adventure offers a plethora of Exclusive VIP Experiences, including a tour of Bogotá’s vibrant culinary scene with Chef Sofia Gaviria. The journey takes guests to local markets, including Paloquemao Market, where they’ll shop for local produce before preparing a traditional Colombian meal. The dining experiences continue in Cartagena, where participants meet Chef Jorge Escandon for a meal at La Cevicheria, his culinary hotspot which was propelled into the spotlight after the late Anthony Bourdain shot an episode of No Reservations there.

Silversea Cruises recently named Gaia Gaja as godmother of its new ultra-luxury ship, Silver Moon. Gaja’s connections with Italian culinary culture – she is part of the fifth generation to own the family-run Gaja winery in Barbaresco, Italy – makes her the perfect choice to embody Silversea’s reputation for excellence rooted in tradition and propelled by innovation. The cruise line pioneers once again with a new culinary concept, S.A.L.T. (Sea and Land Taste), which will launch with the Silver Moon in August. Adapting to the various regions visited, the program will elevate food and drink as new ways of travelling deeper into a destination. The S.A.L.T. Kitchen, Lab and Bar will give guests a new appreciation for regional ingredients and culinary traditions, before inviting them to venture ashore with experts from around the world for a first-hand experience of food and drink cultures.

Having recently taken delivery of its new Seven Seas Splendor, Regent Seven Seas Cruises is launching a new collection of signature cocktails crafted with fresh fruits, natural spices and garden-grown herbs, which will debut exclusively aboard the Splendor. Examples of the original creations include the Virgo – a perfectly balanced mix of whisky, chili and pineapple reduction, and cinnamon bitters – and the Rose Married, with beefeater, avocado, basil, mint, rosemary, and Indian tonic. Best of all, almost all new drinks will be included in the voyage price. Get ready to sip!

Ingredients

- 1 cinnamon stick - 2 ounces blended scotch whisky - 4-5 drops cinnamon or old-fashioned bitters - 1 bar spoon chili & pineapple reduction - 1 cup ice - 1 large square ice cube

Preparation

1. On a small plate, flame 1 cinnamon stick and place the glass on top of it.

2. On the side, into a mixing glass, add 2 oz Monkey Shoulder Whisky, 4-5 drops Cinnamon Bitters (or Old-Fashioned Bitters) and 1 bar spoon of Chili & Pineapple Reduction.

3. Add iceand stir for 1 minute.

4. Strain into cinnamon smoked glass over a large square ice cube; garnish with 1 smoked cinnamon stick.