‘Many over-hyped London restaurants left me cold’: Grace Dent’s best restaurants of 2025 | Grace Dent on restaurants

For reasons that may already be apparent, and that are currently playing on BBC One, I have spent much of 2025 watching people cook scallops and souffles in a windowless television location unit in Digbeth, Birmingham. MasterChef, despite being one of the most exhilarating jobs a girl can do, sucked up most of my waking hours this year, and made my free time extra-precious. So the very best restaurants I found this year – those with zinging hospitality and heart-thumpingly good food – became equally extra-crucial.I’m talking about the likes of Tropea in Harborne, just down the road from the TV studio, and where I’ve spent a fair few Saturdays eating butternut squash arancini, fresh tagliolini and whopping great deep-fried salted cannoli. Over in Bristol, meanwhile, two absolute gems revealed themselves on the very same trip: Ragù and Lapin, both in Wapping Wharf and both in repurposed shipping containers, but entirely different creatures

Countdown to 2026 – a New Year’s Eve menu

When it comes to throwing parties, the world falls into two quite distinct camps: those who love to do so, and those who would rather do almost anything else. Getting organised early is key, and finding a few delicious recipes to start the proceedings will amuse your guests while you try to keep the show on the road.These spicy, citrussy snacks by Thomasina Miers go perfectly with the pink grapefruit mocktails belowA delicious festive starter that can be adapted to serve with a sweet topping for the kidsThese drinks are a refreshing alternative to booze, but also make a delicious mixer for a tequila or gin-based cocktailHome-infused gin for a special festive martini for gifting or serving at partiesBask in the glory of this spread by Honey & Co – no one will ever suspect how little effort was involvedIn Benjamina Ebuehi’s dessert, puddles of spiced cranberry sauce are baked into the chocolate frangipane for a pairing that puts any surfeit of cranberries to good use

The joy of leftovers – what to cook in the calm after Christmas

At this time of year, I like to stay home, shut off from the world and do as little as possible for as long as possible. Eat all the food, embrace all the leftovers and be creative with whatever’s in the kitchen. After the big day, I like to turn leftovers into some sort of pie: they’re forgiving and malleable and work with whatever you have hanging about. This leftovers pie from Tom Hunt and this turkey and ham pie from Felicity Cloake are great places to start. You could absolutely make your own pastry, as Tom does, or use shop-bought if you want to keep things as simple as possible (I always store a few rolls of pastry in the fridge over Christmas for precisely this reason)

Helen Goh’s recipe for an espresso martini pavlova bar | The sweet spot

Your favourite cocktail is now a DIY pavlova party! Pile crisp coffee meringues high with espresso cream, boozy cherries, a drizzle of whisky caramel and a flicker of edible gold leaf, then shake, spoon and sparkle your way into the New Year. A few tips: arrange the toppings in glass bowls or on tiered trays for a beautiful display, add labels for fun and, if it’s sitting out for a while, keep the whipped cream chilled on ice.Prep 10 min Cook 1 hr 40 min Makes 24 meringuesFor the meringues (make up to 3 days ahead) 140g egg whites (from about 4 large eggs)220g caster sugar 2 tsp instant coffee powder dissolved in 1 tsp hot water1 tsp cornflour ½ tsp white vinegar 1 tsp vanilla extract 1 pinch fine sea salt Cocoa powder Edible gold leaf (optional)For the espresso brandy cherries (make up to 3 days ahead)400g frozen black cherries 60g light brown sugar 60ml black coffee A pinch of sea salt 2 tbsp brandy, or coffee liqueur (Kahlúa, Tia Maria or similar)½ tsp vanilla extractFor the whisky caramel (make up to 3 days ahead)300g caster sugar 60ml water 150ml double cream 50ml whiskyFor the espresso mascarpone cream (make on the day) 300ml double cream 150g mascarpone 2 tsp coffee grounds 1 tsp vanilla extract ½ tsp cinnamonTo make the meringues, heat the oven to 150C (130C fan)/300F/gas 2 and line two large oven trays with baking paper. In a clean bowl of an electric mixer, whisk the egg whites on medium-high to soft peaks. Add the sugar a tablespoon at a time, whisking until thick, glossy peaks form and the sugar dissolves – test by rubbing a bit of the meringue mix between your fingers: it should feel smooth

How to turn an excess of herbs into a showstopping sauce for just about anything – recipe | Waste not

This make-ahead, easy green sauce is suitable for to almost any main dish and a great way to use up hang-about herbs Whenever I want to cook something special, my first thought is always salsa verde, and Christmas is no exception. This vibrant sauce is so forgiving and endlessly versatile – a last-minute showstopper that can be whipped up with a few store-cupboard ingredients and some herbs. It’s normally made with parsley, garlic, capers, anchovy fillets, olive oil and vinegar, but as long as the end result is green and saucy, I’m generally more than happy. Finely chop whatever herbs you have to hand – I used rosemary, sage, lemon verbena and nasturtiumsfrom the garden.Green sauce is a forgiving, adaptable recipe, and a great way to use an excess of herbs or leafy greens and their stalks

Scottish whisky market slides into supply glut amid falling sales and US tariffs

The Scottish whisky market has slipped into a supply glut as US tariffs and falling demand weigh on the country’s distilleries.Global scotch sales fell 3% in the first half of 2025, marking the third consecutive year of decline after decades of growth, according to the alcohol data provider IWSR.Distilleries have been grappling with uncertainty around Donald Trump’s trade tariffs, as well as declining rates of alcohol consumption.While Keir Starmer secured a trade deal with Trump in May, whisky imports from the UK into the US are still subject to a 10% tariff. The Scotch Whisky Association (SWA) has estimated that it costs the sector £4m a week