Mark de Wesselow

For decades, Sake was viewed almost exclusively through the lens of Japanese cuisine. Today, that perception is shifting. Across Europe, chefs and sommeliers are discovering Sake’s remarkable ability to elevate familiar dishes, revealing it as one of the most versatile and food-friendly drinks available. As Sake educator Henry Thorogood observes, “Once that first step is taken, both restaurants and guests quickly fall in love with what Sake brings to the dining experience.

From dry, racy Riesling to the exuberant spice of Gewurztraminer, Alsace wines have a knack for making food sing. We asked four sommeliers and GMs to take one style each – pairing the style classically with something from their menu, matching it with something unexpected, and finally with something you might whip up at home.

Spain stands among the world’s great food and wine nations - a land where tradition, passion, and creativity come together on the plate and in the glass. From the sun-drenched vineyards of Rioja to the wild, seafood-rich shores of Galicia, Spanish cuisine is deeply rooted in local ingredients and time-honoured techniques. It’s a culinary culture defined by expressive simplicity and bold, soulful flavours.