Author name: Mike Jennings

From Mauritius to Paris and London, three new dining destinations are redefining global gastronomy. Rangoli offers authentic Indian cuisine amid resort luxury, Le Grand Mazarin turns cocktails into theatrical experiences, and UBA brings vibrant Asian street food to East London brunch. Each venue blends cultural authenticity with modern hospitality, creating experiences that are as memorable as they are delicious

Dubai has achieved a culinary milestone as Trèsind Studio becomes the world’s first Indian restaurant to achieve this peak of culinary achievement. Chef Björn Frantzén has made history as the only chef globally to hold three MICHELIN Stars across three different restaurants simultaneously

Premium gin distillers Salcombe Gin launch their most ambitious hospitality venture yet, delivering handcrafted cocktails to some of Britain’s finest coastal retreats. The new Beach Butler experience promises unlimited drinks service at luxury accommodation locations with dramatic seaside settings.

Thieves Collection has secured its second consecutive international gold medal, claiming Best Australian Whisky at the 2025 International Whisky Competition in Kentucky. The Fremantle-based distillery’s Gold Single Malt achieved 86.56 points from international judges, whilst their Bourbon-Style expression earned third place. This latest recognition follows their previous gold medal triumph at the San Francisco World Spirit Awards, positioning the West Australian brand as a formidable presence in global premium spirits markets

Three brothers have transformed a corner of Jumeirah into Dubai’s most talked-about neighbourhood bistro, where Middle Eastern traditions meet global influences through an intensely personal lens. At Orfali Bros, Mohammad, Wassim and Omar have created something rare: a restaurant that feels simultaneously intimate and ambitious, where every dish carries the weight of family history and the excitement of culinary discovery. This is dining as storytelling, where the open kitchen becomes a stage and each plate arrives with its own narrative

Nestled within the Four Seasons Resort, this vibrant Peruvian restaurant delivers an extraordinary fusion of culinary innovation and cultural authenticity. From refreshing ceviche to the intoxicating rhythms of Lima’s finest DJs, we discover why this eight-year veteran continues to captivate Dubai’s most sophisticated palates with its remarkable blend of tradition and contemporary flair

Palm Jumeirah continues to cement its reputation as Dubai’s premier dining destination, and Smoki Moto arrives as perhaps its most intriguing addition yet. This Korean steakhouse brings authentic Seoul flavours, creating an interactive dining experience that celebrates both tradition and innovation. With its distinctive approach to premium meats and time-honoured Korean techniques, the venue establishes itself as a compelling proposition for those seeking something genuinely different

Thieves Collection has secured gold at the 2025 San Francisco Spirit of the Year Awards, marking a significant achievement for the Australian distillery. The company’s Gold Single Malt Whisky earned top honours whilst their Gold Bourbon claimed silver, establishing the Fremantle-based operation amongst international premium spirits producers

The storied Le Marais district welcomes a fresh chapter at Hotel Le Grand Mazarin’s signature restaurant Boubalé, where new Head Chef Nathan Kessous brings vibrant Mediterranean inspiration to this Parisian gem. The 30-year-old culinary talent has introduced a menu that celebrates the sunshine of the Levant while honouring French gastronomic heritage

Chef Mike has crafted four exceptional cocktail creations that capture the essence of coastal sophistication. His carefully curated collection—from the sunset-hued Negroni Spritz to the celebratory St. Clair—showcases the versatility of premium Salcombe Gin ‘Start Point’. Each recipe has been meticulously developed and tested to ensure the perfect balance of accessibility and refinement