An Affair We Can All Condone: Hospitality and Hosting

There's been a flurry of media coverage lately about hospitality venues doing it hard, and it's genuinely unsettling.

While we champion the art of cooking and entertaining at home, we believe the two are deeply complementary - and that dining out remains one of the greatest influences on how we cook and host.

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Today we have an endless supply of content to draw from: recipes, videos, new products and techniques. But nothing rivals actually tasting a dish. What arrives at your table isn't simply the result of following a recipe. The chef has sourced ingredients from hand-picked suppliers, travelled and been inspired by chefs and eateries around the world, spent hours refining each dish, and trained their staff to be as passionate about it as they are. The work behind a single menu is extraordinary.

As diners, we’re lucky to be on the receiving end of all of that - and we get to leave having had cocktails made for us, wine poured for us and not a dish remaining to wash.

More than that, we leave inspired. Some dishes you'd never dream of attempting at home, and isn't that part of the magic? Dining out gives us something no recipe can: the lived experience of flavours working together. That memory becomes the blueprint and leaves you salivating thinking of it.