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Is there anything more festive in London than a walk down the Thames from Borough Market, past The Globe’s Frost Fair and through the German Christmas market on the Southbank? Yep, there is and we’ve found it – cocktails overlooking the Southbank’s Wintertime trees, this year curated by Tatty Devine…

What: Statement bar in the middle of Skylon’s restaurant, cocktail menu arranged by the four elements, floor to ceiling windows looking onto christmas trees. Yas.

Where: Skylon, Royal Festival Hall

When: Wintertime trees are around until 2nd January. Skylon is open all year round.

Instagrammable Pick: ‘Saxy Brunch’ ; two courses with bottomless bubbles for £35pp with, you guessed it, live sax.

All the info: skylon-restaurant.co.uk

Step away from those bathbombs, dear reader and kick that eye palette of 49 shades your bestie will never use and one that they might to the curb – we’ve found the perfect Christmas gift for 2017.

Born from a desire to unearth and invigorate Camden Lock’s gin history, Half Hitch’s micro-distillery was created in the North of London. Their signature gin is zesty with a hint of festive cinnamon and makes a mean G&T but that’s not all…

Until the end of February Half Hitch are running their Gin School & Bespoke Gin-Making class mid-week for only £60 a head, making it an excellent choice for that pesky friend who always seems to have everything (yes, we hate them a bit too) or as an investment of your Christmas money from extended family.

During the 1 hour gin exploration you’ll taste and learn all about gin before being let loose to make your own gin in pairs with ingredients you handpicked. You’ll leave with good spirits (hah!), 100 ml of your own gin and 100ml of Half Hitch.

Half Hitch Distillery, Unit 53 West Yard, Camden Lock Place, London NW1 8AF

Price (£60 per person) includes tastings, 100ml of your gin, 100ml of Half Hitch Gin.

www.designmynight.com/london/whats-on/food-drink/gin-school-bespoke-gin-making

Move over gin, we’re all about whisky this winter and we’ve found the best place to get your spirit high this christmas at the Join The Experimentalists at The View from The Shard.

What: The usual amazing views across London with an interactive quiz to find your perfect Glenfiddich serve from the collection made with Project XX or IPA Experiment. Limited guests can also try the brand new Glenfiddich Winter Storm, finished in ice wine casks.

Where: The Shard, London Bridge

When: Now until 21st December.

Instagrammable Pick: A selfie sitting in the Glenfiddich marrying tun chairs, overlooking the mighty fine wintery city of London.

All the info: theviewfromtheshard.com/en/whats-on/events/winter/join-the-experimentalists-with-glenfiddich

Itching for a good, old-fashioned, Christmas knees up? Need somewhere to escape to after the compulsory Office Party? May we present Last Days of Shoreditch La La Land

What: Streetfood, dance floor, Ernest Hemingway inspired cocktails, karaoke and DJ takeovers.

Where: Old Street.

When: Every Thursday and Friday

Instagrammable Pick: Smokey Tails’ bottomless brunch. All the yes.

All the info: lastdaysofshoreditch.co.uk

We love catching up with our Girl Bosses at House of Coco and we were so excited to hear from Elizabeth-Yemi Akingbade about her brand Yemzi ‘s latest collection ‘The Wild Is Within Me’.

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Fresh and exciting for SS18, this collection is vibrant and timeless using the brand’s signature silk fabrics and silk jersey. The collection is made up of 8 looks taking inspiration from the late 80s/early 90s in three prints that take reference from exotic animals and wildflowers.

Yemzi ‘s brand ethos of blending the street wear style from Europe and West Africa is all over this new collection and we’re excited to snap up what we’re sure is going to become our new favourite cocktail hour outfit.

Head over to Yemzi.com in January 2018 to get your piece of this limited luxe collection.

Looking for a spot for cosy pre-Christmas catch up with the girls? This one has gin galore, look no further than Rosewood London’s Monkey 47 Winter Lodge.

What: German Black Forest charm, fir trees, instagrammable monkeys, waiters donning Belstaff.

Where: Rosewood Hotel, Holborn

When: Now until end February 2018

Instagrammable Pick: The Monty Strudel cocktail, available either hot or cold, paired with a Spiced Custard Tart. Heaven.

All the info: @RosewoodLondon

This Christmas the tipple on everyone’s lips is whisky – gone are old-fashioned views of a dusty bottle in your grandad’s drinks cabinet and hello to intriguing cocktails. To learn more about the world of whisky we caught up with one of the industry’s Girl Bosses Georgie Bell, Global Malts Ambassador for John Dewar and Sons.

HOC: Hey, Georgie. Okay, talk to us about whisky. To us, this brings up visions of crystal decanters, boys clubs or a cheap bottle in the supermarket for your granddads birthday. What does whisky mean to you?

Georgie Bell: Whisky is my life and my main passion – it’s huge for me! Sure it used to have the ‘boys club’ stereotype but I feel this is slowly diminishing. Whisky for me is companionship – a dram of Scotch can bring together old friends and new, loved ones and colleagues. When I haven’t seen my friends in a while we’ll have a whisky together, and toast the occasion. Whisky is male and female, old and young, straight and in a cocktail.

HOC: Why do you think it has such a fusty preconception?

GB: This perception was mainly built up through advertising in the 1960s and 70s, but this has changed, significantly. Gone are the days where it’s ‘beer for the lad, white wine for the lass’ – there are no gender boarders when it comes to drinks (like there shouldn’t be for anything, for that matter). 8 years ago, before I got to actually know and understand what whisky is, I believed it was my dad’s drink; but then I learnt about the history and the role women have had to play since the very beginning, I was taught how to drink it – for this doesn’t necessarily have to be straight up, and the more I read, the more I tried, I just got it.

HOC: How would you recommend readers, especially female readers give whisky a good go. What’s your recommended gateway whisky cocktail?

GB: Go to your favourite bar, and ask the bartender to make you a Dewar’s 12 Penicillin. This is a shaken cocktail with Dewar’s 12, lemon juice and honey syrup, based on a whisky sour, and in my opinion, it’s delicious. This could be the drink that turns you!

HOC: Whisky and winter seem like a match made in heaven – whats your top pick for a warming whisky this festive season?

GB: For me, winter is Aberfeldy 18 with a square of dark chocolate on the side – or, if you’re feeling particularly festive, a mince pie. Add a touch of water to the whisky to open it up and bring out the sweetness. The whisky is full of rich fruit notes, salted caramel, vanilla cream and spices – it’s festivities in a glass.

HOC: Something that definitely appeals about whisky is the rich history and romantic notions of a distillery in the depths of Scotland. What’s your favourite whisky origin story?

GB: Aberfeldy distillery was set up by the Dewar’s brothers – Tommy and John Alexander – in 1898. They’d taken over their fathers business 18 years prior and grew it from just a Scottish drink to one savoured across the world – Tommy even set sail for 2 years around the world growing Dewar’s and introducing it to new drinkers as far as China and beyond. They were so successful in their endeavours they opened the distillery to do their father proud and grow the business. I love this story for the family angle and commitment to their father’s legacy.

HOC: We write a series called ‘Girl Bosses of Great Britain’ championing female business women, especially those in male dominated fields. How have you experienced working in a male dominated arena, are there many girls like you in the business?

GB: Women have always been a part of the whisky industry – from Helen and Elizabeth Cumming who founded Cardhu distillery to Bessie Williams, a famous past distillery manager at Laphroaig. Stephanie MacLeod is our master blender, and she’s one of several female blenders in the industry. From a brand ambassador perspective there are a few of us on planes, sharing the joy of whisky to the world. Sure I’ve had more than a few backlashes (‘do you really drink it?’ ‘was it just a marketing ploy to hire you, a female?’ ) and some overtly sexist remarks, but each time I take the comment with empathy due to misunderstanding of the industry, and often pull out a silver bullet of information to shut it down.

Overall, whisky is an all-encompassing, very friendly and welcoming industry and those involved are happy to see it progress just like other industries. It’s not about whether you’re male or female, rather it’s if you have true passion for it.

HOC: In a nutshell, how did you get to where you are today in your career?

GB: Hard work, dedication, putting myself out there, and a lot of study. When I graduated I knew I wanted a job in whisky, but there was no caved career path – so I did a second degree in distilling (bio chemistry and chemical engineering) to prove to myself, and to others, that I was serious in wanting to pursue it. Along the way I’ve had a lot of support from my friends and loved ones, and have generally just been a nice person, open to opportunity and conversation.

HOC: What’s your new year’s intention (we think that sounds more positive than a resolution!) for 2018?

GB: For personal learning, in 2018 I’d like to learn more about Irish and American Whiskey, and also spend a week working at Craigellachie, one of our distilleries in Speyside. That, and as much travel personally and professionally as possible – I love exploring the world.

HOC: Where can we go to find out more about whisky (especially female readers) and the Bacardi range?

GB: Check out our Instagram page @Dewars and website dewars.com for our whiskies and drink-spiration. If you want to read more I’d also suggest going to scotchwhisky.com for category information. And finally – just go into your local whisky/cocktail bar and speak to the bartenders!

Not enough money left for a ski trip this Christmas? Never fear as the joy of the alps, well the apres-ski anyway, is coming to you and you can get there using your travel card!

One of our favourite spots is #ApresWithAView which opens tonight (1st December), a spectacular alpine cable car on the terrace at Radio Rooftop Bar in London.

What: Views, seasonal cocktails and dishes, faux fur throws, Courchevel vibes.

Where: ME London, Strand

When: From 1st December 2017

Instagrammable Pick: Sharing platters of truffle three-cheese fondue, charcuterie and tartiflette dumplings, followed by speculos biscuits with hazelnut mousse and an indulgent Valrhona chocolate fondue…. All the yes.

All the info: melondonhotel.com/alpine // #ApresWithAView

This year Taste of London was full of unbridled festive delights, the latest burgers here, turmeric lattes over there but we were yearning for something more pure and hygge. Step forward Natasha with her new bakery box Bakit (justbakit.co.uk)

From £14.99 to £19.99, Natasha’s baking kits contain everything you need to make a delicious cake at home, with just the right quantities of ingredients and even a toothpick to check that you’ve got a good bake, as the curiously tanned blue eyed wonder would tell you. We gave the gluten free Chocolate and Hazelnut Torte a whirl and, in stark contrast to all gluten free baking we’d ever done before, this was a great success! Check out our before and after photos below and read on for our interview with GirlBoss Natasha.

HOC: Hey Natasha, so nice to meet you! Tell us about your baking and what brought you to create Bakit?

Natasha: Lovely to meet you too! Bakit all started around this time last year – with a Christmas cake! I was staring at all sorts of half empty old packets of raisins, sultanas and mixed spice in my cupboard, and just thought how nice it would be if someone could send me the exact quantities I needed to make my cake. It would mean less waste, a lot less hassle. I thought, Hello Fresh and others already do this for main meals, so why not try it for baking? So that’s when I had the idea for baking kits – Bakit.

HOC: Did you always love baking growing up?

N: I’ve always loved cooking and learnt with my mum and granny – I love how it brings everyone together around a table. I never used to bake that much though, otherwise I’d just be eating cake all day! And that’s kind of why the idea of Bakit made sense to me – because I’m not someone who bakes (or used to bake) that frequently, I didn’t want to have to buy big packs of ingredients to only use a teaspoon of it. I also want people to see that if I can do it, and I’m no pro, so can they.

HOC: You left the corporate world to follow your dream, can you tell us about that?

N: Yes I was in banking for about 12 years. I was a business manager for a team of 180 people in an investment bank, but somehow making decisions relating to your own business is far more daunting than most of the work I did back then!

HOC: What was it like making that decision to leave the world you knew behind?

N: It felt wonderful, daring – and terrifying! When I left, so many people said they’d love to be able to do the same. I had spent a lot of my time wanting to ‘do something different’ but I was never quite sure what, though I knew it would be food related. So I left last year and did a cooking course at Cordon Bleu, and it was whilst I was doing the course that I had the idea for Bakit.

HOC: What have you done to prepare yourself for entrepreneurship?

N: There are a lot of books and blogs you can read (my favourite book is the The $100 Start Up), but until you actually get going, it all feels very academic. What really got me going was a start up course at Escape the City, which was brilliant. They showed us all sorts of free tools that you can use – you really don’t have to spend very much money to get up and running. They also engrained in us the idea of starting ‘scrappy’ and of testing out your product and market as soon as you can

HOC: Starting a food business must be tough! Any recommendations for any budding foodie entrepreneurs?

N: There are a few different ways to approach a start up – but as they taught us at Escape the City, start with the minimum, most basic version of your product, to see if you have a market. Don’t spend loads of money on making an amazing website or creating a stand out brand, until you know that someone is going to want to buy your product.

And don’t worry about telling people about your idea. Ideas are two a penny, what counts is the hard graft that comes next. It’s very unlikely that someone is going to steal your idea – and if they do, I guess you have to see it as flattery. Reach out to people, ask for help – and offer to help others in return! From my own experience, the startup community in London is incredibly generous.

HOC: What does an average day look like for you?

N: The first thing I do is always check my emails to see if I’ve had any orders! I like to send these off as soon as I can – I still get such a rush when I potter off to the post office with Bakits in my bag. I’ll then usually check my social media accounts and see if there is anything I need to reply to. If I am testing out a new recipe I’ll spend the day in my kitchen. I need to make sure that the recipes are just right, and that they can be replicated. I’ll then need to photograph each stage, and design / write the recipe card. It is quite an involved process but I love it when a customer posts a proud picture of one of our cakes!!

HOC: Sounds exciting, what’s next for Bakit?

N: I think the run up to Christmas is going to be really busy, so getting ready for that! I’m also working on some new recipes – Selasi (editor’s note: *swoon*) gave me his red velvet recipe when I met him at Taste of London, so that’s definitely next on the list.

I have got lots of plans to grow the brand – I’d love to do some video tutorials to help people learn some of the trickier techniques. I really want Bakit to be about teaching people that they can bake and learn loads of new skills at home, and that it isn’t actually all that complicated!

HOC: And finally, make us hungry ; what’s your favourite thing to bake?

N: I love making Christmas cake, mainly because of how my kitchen smells when I’m doing it – rich spices and oranges, yum, it really gets me into the Christmas spirit. For the rest of the year, I’d probably say chocolate chip cookies. You can’t beat them fresh out of the oven.

To find out more about Bakit head to justbakit.co.uk

In amongst all that festive boozing don’t forget to fill your faces with delicious food – I know, we can’t believe we’re reminding you to do that too, but last night this writer had eggnog and cookies for dinner and has woken up high on sugar and it’s not even Christmas morning yet!

So one of our favourite picks for your festive friend get-together is the delightful combo of Charlotte’s W5 in Ealing with their delicious menu and heated Sipsmith winter terrace…

What: Warehouse conversion restaurant you won’t believe is in Ealing, beautiful open kitchen and chef’s table, twinkly and cosy winter hot gin bar on the courtyard.

Where: Charlotte’s W5, Ealing

When: 2nd November to early 2018Instagrammable Pick: Roast chestnuts with you wrapped up in a fluffy blanky. Made In Ealing anyone?All the info: charlottes.co.uk / @CharlottesGroup