Category: Food & Drink
Colonel Saab: London’s India-Inspired Salute to Afternoon Tea
There are few culinary customs more quintessentially British than afternoon tea. Typically consisting of a selection of bite-sized savoury sandwiches, scones, sweets, and bottomless brews (of the leafy variety…as opposed to pints), this gastronomic indulgence dates back nearly 200 years.
In the 1840s, the Duchess of Bedford, one of Queen Victoria’s ladies-in-waiting, got tired of waiting–on her evening meal, that is. To assuage the “sinking feeling” she often got around 5 PM, the Duchess requested some tea, bread, butter, and cake. “What a terrible idea” said no one ever, and thus, the tradition was born.
There have been many clever 21st Century takes on this historic repast, from fashionis-teas to fur-tea-ve dalliances with felines. One especially apt incarnation, given the rise of the U.K.’s first prime minister of Indian descent, Rishi Sunak, is afternoon tea at Colonel Saab.
London’s Creative Twists on Afternoon Tea
From “Prêt-à-Portea” repasts offering catwalk-worthy cakes to, well, cakes with cats, London is reinventing this traditional culinary indulgence. Here’s a taste of what’s brewing around the city.
Courtesy Dukes London
A Field Guide to Whisky: Everything you ever wanted to know, but were too tipsy to ask
What country produces the most whisky? (Hint: It’s not Scotland).
What are the risks involved in investing in whisky, aside from the possibility you’ll go on a bender and drink your portfolio?
What is the best way to store an unopened bottle of whisky, in the unlikely event that you possess the superhuman power to leave that golden nectar unmolested?
And, while we’re at it, what exactly is whisky—and how is it made?
In his book, A Field Guide to Whisky, Hans Offringa—Patron of the Whisky Festival of Northern Netherlands, Honorary Scotsman, and Keeper of the Quaich (it’s a Scotch thing)—addresses all these issues, and hundreds of others besides.
Whisky on the rocks. Literally.
Flip through his 320-page “expert compendium” of the world’s best-loved firewater, and you’ll be prepared for any whisky-related question a bearded, bespectacled quiz master would dare to throw your way. In fact, there’s an entire chapter devoted to trivia.
I’ve been a whisky lover ever since my first visit to Scotland more than a decade ago, and I’m always fascinated by how much there is to learn. Now, I’ll be tossing around terms like “potcheen,” “lyne arm” and “boil ball” (which are apparently not plagues eradicated in the Middle Ages) with aplomb.
Here are a few things I’ve discovered, thanks to Offringa’s guide. (more…)