Features from our latest issue

The finest spirits, the freshest coffee – and any old rubbish in the teapot. It’s high time that bars and restaurants cottoned on to the pleasures and profits of really good tea, whether in cocktails or at table, says the Rare Tea Company’s Henrietta Lovell

Being struck by illness and subsequently deprived of your tasting senses for a few days can turn out to be a blessing in disguise, as an enlightened Dave Broom discovers.