Journal

January is often a time for compensating for the excesses of December and the Christmas and New Year festivities. Each year we’re cajoled and encouraged to try new diets or detox our way to February.

A sophisticated cheeseboard will be relished at any dinner party or evening of entertaining. As we start to dust off the Christmas decorations, now is the perfect time to explore some new artisan cheeses.

With shorter days and frostier nights, winter is around the corner and so is the start of the Christmas celebrations. A time for feasting, certain produce has played an important part in the traditional foods at this point in the year with an absence of fresh fruit and vegetables available.

Regent’s Park honey is, as you’d expect, produced exclusively in Regent's Park. The bees have over 166 hectares of green space as their nectar source and as a result the honey takes on the flavours of the myriad flowers and trees found throughout the park.