- The Guardian - Samantha Payne
The humble negroni has been a fixture on restaurant lists (and in the hands of many hospitality workers) for decades. There’s something about the combination of equal parts of aromatic gin, slightly bitter...
- The Guardian - Morwenna Ferrier
First things first, let’s tackle the pronunciation. “It’s free-luftz-leev,” says Lasse Heimdal, repeating the word four times on the phone from a relatively balmy Oslo (14C, sunny) until I get it right....