La Terrasse in Wissant, France, and Rocksalt in Folkestone, Kent, are just 21 miles apart. But, as our new restaurant critic VICTOR LEWIS SMITH discovers in the first of an occasional series, there is a world of difference between British and French cuisine
Akvavit has been a Scandinavian favourite for centuries. The spirit’s name is derived from the Latin aqua vitae, or ‘water of life’ (as indeed is the word ‘whisky’, which comes via the Gaelic equivalent of the phrase).
Spiced sauces are a constant in my life, whether it’s the go-to Caribbean Encona Pepper Sauce at the back of the cupboard, the perennial Tabasco or any other hot sauce with the magical ability to elevate even the most modest cheese sandwich to the higher echelons of eating.
An ice cold San Miguel on a Spanish beach, or a glass of a Bordeaux in a Paris restaurant might seem like the ultimate in European drinks, but these ten classics are underrated examples of the continent’s cocktails, cordials and concentrates.