Dinner with Drake's: Braised Lamb Shoulder with Anchovy, Rosemary, Confit Garlic and Sauce Soubise

Dinner with Drake's: Braised Lamb Shoulder with Anchovy, Rosemary, Confit Garlic and Sauce Soubise

This month, Maxime share with us the rich delights of his famous braised lamb shoulder. Illustration by Amanda Berglund.

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  • Have the Last Word: How to Drink Green Chartreuse

    Have the Last Word: How to Drink Green Chartreuse

    Our resident beverage buff, Eric Twardzik, makes the case for green chartreuse in a classic (and famously potent) cocktail.
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  • Dinner with Drake's: Corn Fed Chicken Breast with Petit Pois à la Française

    Dinner with Drake's: Corn Fed Chicken Breast with Petit Pois à la Française

    Introducing a new series by esteemed restaurateur and friend of the brand, Maxime Alary.
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  • How to Make the Perfect Black Velvet

    How to Make the Perfect Black Velvet

    Our doyen of drinks Eric Twardzik considers a decadent Drake's favourite: the Black Velvet.
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  • A Toast to Christmas Morning

    A Toast to Christmas Morning

    Eric Twardzik invites us to follow his own personal tradition of Champagne on Christmas morning, and even offers up a recipe for the decadent Seelbach.
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  • Aperitivo Hour

    Aperitivo Hour

    Invoke a touch of Italian leisuretime by creating your own aperitivo hour ritual. Eric Twardzik tells you how (and shares his recipe for the lesser-spotted ...
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  • A Matter of Proportion: The Dukes Martini

    A Matter of Proportion: The Dukes Martini

    David Coggins raises a glass to Alessandro Palazzi's famous take on the martini.
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  • Drake's Dinner: The Marksman

    Drake's Dinner: The Marksman

    We settle in for an evening at the Marksman on the Hackney Road.
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  • Drake's Dinner: Great Queen Street

    Drake's Dinner: Great Queen Street

    A look back at an evening of fine food and conversation at Covent Garden's Great Queen Street.
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  • The Unseen Side of Florence

    The Unseen Side of Florence

    The Jackal’s Aleks Cvetkovic walks you through his best kept Florentine secrets and favourite post-Pitti treats.
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