_{Clase Azul Tequila Día de Muertos Edición Limitada Recuerdos}

Crafted by Master Distiller Viridiana Tinoco, the añejo tequila blends spirits aged between 12 and 38 months in American whiskey casks, with part of the agave cooked in a traditional pit oven. The result is a spirit with aromas of smoked wood, citrus and spice, opening into flavours of marmalade, clove and toasted wood.

_{Clase Azul Tequila Día de Muertos Edición Limitada Recuerdos}

The ivory-hued decanter, designed by Mexican artist Erika Rivera, shows the image of a Día de Muertos altar, and each bottle has been finished with a 24kt gold-plated locket containing an obsidian cameo, handmade in Jalisco by artisans Milagros de Latón through more than 50 detailed steps. Cheers to that.

by Felicity Carter

See more on claseazul.com.

The post Clase Azul marks Día de Muertos with final Recuerdos edition first appeared on The Glass Magazine.

Just like champagne, music relies on the same pursuit of excellence in every part of its creation.

_{Max Richter for Maison Krug}

Looking back to the year 2008, the harvest was of exceptional quality, leading Cavil to create three distinctive expressions. Inspired by the different qualities of each, Richter was asked to respond in the language of music to what he felt with the cuvées. The result was three original pieces composed by him, titled Krug from Soloist to Orchestra in 2008 (Act 2).

The first, Krug Clos d’Ambonnay 2008, is reflected in Clarity —a solo piece celebrating the purity of champagne from a single year, a single plot, and, of course, from a single grape. Krug 2008 is seen in Ensemble, a chamber composition that is centred around the ideas that came from 2008. Finally, Krug Grande Cuvée 164ème Édition is translated into Sinfornia; this is the most expressive bottle that boasts 127 wines from 11 different years.

_{Maison Krug 2008}

Together, these three adjoining partnerships prove that two disciplines and methods can unite to create an unparalleled experience.

by Imogen Clark

Discover more at krug.com/maxrichter

The post Krug Champagne and Composer Max Richter Unite Taste and Music first appeared on The Glass Magazine.

In the early 2000s, San Francisco bartender Julio Bermejo began experimenting with habanero-infused tequila, and in 2005, David Nepove put the style on the map with his award-winning Sweet Heat cocktail. Since then, the Spicy Margarita has become a modern classic, now a fixture on cocktail menus worldwide.

Bright, zesty, and packing a punch thanks to the chilli heat, it cuts through the autumn chill. Here’s how to make one at home or where to order in London.

_{London Cocktail Week Spicy Margarita Recipe}

Spicy Margarita

Ingredients:

• 50 ml Clase Azul Reposado tequila
• 25 ml Cointreau
• 25 ml fresh lime juice
• 15 ml agave syrup or simple syrup
• 2 thin slices fresh chili, red or green depending on heat preference
• Chili salt for the rim, made by mixing fine salt with chili powder or Tajín
• Dried lime wheel for garnish

Method

• Rim part of the glass with chili salt for a modern, minimal finish.
• Lightly muddle chili slices in a shaker.
• Add tequila, Cointreau, lime juice, and agave. Shake hard with ice.
• Fine strain into the prepared glass over fresh ice.
• Garnish with a dried lime wheel.

If you’d rather sip than shake, order a Spicy Margarita at some of the city’s finest cocktail destinations from the Lobby Bar at The London EDITION to East London’s cult favourite Satan’s Whiskers, the agave-forward Side Hustle within NoMad, The Donovan Bar in Mayfair, or Hacha, London’s celebrated agaveria specialising in tequila and mezcal.

by Felicity Carter

See more on londoncocktailweek.com.

The post Turn Up the Heat with Glass’ Spicy Margarita Recipe first appeared on The Glass Magazine.

_{Solaya by Kenny Atkinson}

Located on the 25^th floor of the glamorous hotel, Solaya is helmed by Michelin-starred chef Kenny Atkinson, who has drawn upon his exceptional culinary experience to curate an exciting menu. Standout dishes include the tuna carpaccio, the rich bouillabaisse with lobster, the scallop crudo with heritage tomatoes, and the oven-roasted sole.

Alongside the food offerings, Solaya’s bar serves up handcrafted cocktails that complement the seasonal menu. From zesty orange spritzes to luxurious wines, the Solaya bar team will ensure that every sip feels as transportive as the cuisine itself.

_{Solaya by Kenny Atkinson}

As his first solo restaurant in London, Atkinson, alongside design company Digital Space, has crafted a décor that matches the elevated level of the cuisine. Think: sweeping 360 views of East London, two open-air balconies, plush blue furnishings, and intimate table arrangements.

Speaking about the new restaurant, Atkinson said: “Solaya is an exciting project for me as my first solo venture in London and a chance to bring something truly special to the city. I’ve always been drawn to the warmth and soul of Mediterranean cooking, and Solaya is about capturing that feeling – sunshine on a plate, bold flavours, and food that brings people together.”

_{Solaya by Kenny Atkinson}

Having just opened on 12 September 2025, Solaya marks a vibrant new chapter in London’s culinary landscape, one where sunshine-filled flavours meet skyline views.

by Sophie Richardson

For more information and to book, please visit here.

The post Solaya by Kenny Atkinson Debuts at art’otel London Hoxton first appeared on The Glass Magazine.

Stylish, elegant, and fashionable, the new gift box honours the timeless style icon, Marie Antoinette. Drawn from the archives of the V&A, the box design has been inspired by 18^th-century French fabric samples and features soft pastel hues intertwined with delicate floral motifs.

At the centre of the design sits a vignette of millinery, sourced from the Journal des Luxus und der Moden – one of the earliest fashion magazines and a testament to the era’s passion for style.

_{V&A x Maison Ladurée}

_{V&A x Maison Ladurée}

Inside the box, Marie Antoinette’s personal monogram gleams alongside her portrait by Jean-François Janinet, after the original painting by Gautier d’Agoty.

Beyond the exquisite packaging, the macarons themselves recall the queen’s celebrated taste for beauty and pleasure, each one a small homage to the artistry of French pâtisserie. The limited-edition gift box is also on view within the V&A’s exhibition Marie Antoinette Style, presented alongside a full-scale reconstruction of the pièce montée made famous in Sofia Coppola’s Marie Antoinette film.

This collaboration offers not only sweet indulgence but a taste of history, elegance, and artistry, echoing the enduring world of Marie Antoinette.

by Sophie Richardson

A box of 27 macarons retails for £71. A shippable box of 16 macarons retails for £49. For more information or to purchase, please visit here or your nearest Ladurée boutique.

The post The V&A joins forces with Maison Ladurée on a new gift box inspired by Marie Antoinette first appeared on The Glass Magazine.

_{The Peninsula London – Brooklands by Claude Bosi restaurant}

The collaborating chef, Norbert Niederkofler, is coming back to one of the cities he first worked in before returning to South Tyrol and winning world-wide fame for his menu at St. Hubertus. That restaurant, using ingredients only produced in the Dolomites, brought him a coveted third star from Michelin, making the menu he will create with Claude Bosi something eagerly anticipated.

_{Chef Claude Bosi}

Guests will start the evening with Deutz Champagne and canapés, sitting at tables appointed for two and four diners, before the two chefs will present their courses in alternate order. Wine pairings, devised by Melody Wong, The Peninsula London’s Director of Wine, will complement the unique menu and add to what promises to be a highly memorable experience in a setting with its own exceptional character.

Brooklands by Claude Bosi, taking its name from the famous Surrey racetrack that launched British racing when it opened in 1907, celebrates aviation as well as motorsports (a scale model of Concorde hangs from the ceiling) and its floor-to-ceiling windows overlook Belgravia and Hyde Park. The view is very different to the one Norbert Niederkofler grew up with in the heart of the Dolomites before leaving (‘I was tired of looking at mountains all the time’) to become a chef so that he could travel the world.

_{Chef Norbert Niederkolfer ©markusranalter}

The Four-Hands Dinner Series continues on the 11^th November with Swiss-born maestro of Alpine cuisine, Sven Wassmer, and events for 2026 will be announced…

by Sean Sheehan

Dinner sittings are from 18.00-21.30 and tickets, £205 per person, are bookable at this reservation link.

The post A Thrilling Four-Hands Dinner with Claude and Co at The Peninsula London first appeared on The Glass Magazine.

Created by Matteo Carretta, Director of Beverages, the new cocktail menu showcases the use of seasonal, fresh, and natural ingredients. The menu is divided into three distinct categories: Unique Experiences, Seasonal Pairings, and Signature Classics, highlighting some of the most exclusive high-end spirits. The Green Bar has tapped into the hotel’s rich heritage, with some of the recipes being revived from the 1937 Café Royal Cocktail Book.

_{Hotel Café Royal}

Menu highlights include the Unique Experiences’ D’Azur Aperitivo – a gin-based beverage spotlighting the delicate flavour of Provençal botanicals and the Seasonal Pairings’ Rum & Pina – a tangy, refreshing number brought to life by Appleton Estate 12yo Rum, Campari, Evangelista Amaretto, pineapple juice, and coconut syrup.

_{The Glenfiddich Old Fashioned}

_{The Scotch & Mango}

For those who prefer non-alcoholic beverages, there’s an array of elevated alcohol-free options. The menu’s Peach & Hibiscus is a delicate, refreshing choice to enjoy whilst soaking up the sun on Green Bar’s outdoor terrace.

Green Bar has also joined hands with some of the world’s most luxurious spirit companies for a series of exciting collaborations. For example, guests can sip on Mint Juleps made with sustainable Fielden Rye Whiskey, or enjoy martinis crafted with Berry Bros & Rudd’s No.3 Gin.

_{Green Bar Terrace}

Alongside the cocktails, the new menu offers some delightful small plates, sandwiches, as well as oyster and caviar selections. Think: seasonal vegetable rolls, mini beef burgers, black truffle pizzetta, lobster rolls, and more.

by Sophie Richardson

For more information or to book a visit, please visit here.

Unique Experiences Cocktails range from £30 – £55. Seasonal Pairings are all priced at £25. Signature Classics are all priced at £25. Non-Alcoholic Cocktails are all priced at £18.

The post Hotel Café Royal’s Green Bar Launches New Cocktail Menu and Outdoor Terrace first appeared on The Glass Magazine.

The collaboration radiates with the champagne brand’s emblematic yellow, introduced in 1877 and now reimagined through the designer’s sun-drenched Southern French lens. The bottle’s irregularly edged label, embossed with sun rays and signed with Jacquemus’ fluid calligraphy, is draped in white linen – an elegant nod to both heirloom textiles and historic methods of cooling champagne in the summer heat.

_{Veuve Clicquot x Simon Porte Jacquemus}

At its heart lies a shared homage to women. Inspired by Madame Clicquot – who defied convention in 1805 to become “La Grand Dame de la Champagne”. With this in mind, Jacquemus channels strength, sensuality and optimisim, themes deeply rooted in his own muse: his mother. The story becomes not only one of design but of legacy and resilience.

Speaking on this launch, Jean-Marc Gallot, CEO of Veuve Clicquot said: “It is a great honour for Veuve Clicquot to partner with such an inspiring designer as Simon Porte Jacquemus. We found common values in joy, optimism, and conviviality that the House has upheld for 250 years. This collaboration is a new expression of these values and of our effortless chic Art de Vivre.” 

_{Veuve Clicquot x Simon Porte Jacquemus}

_{Veuve Clicquot x Simon Porte Jacquemus}

Extending beyond the bottles, Jacquemus introduces Le Rafraîchissoir, a sculptural champagne cooler designed with master metalsmith Camille Orfèvre. Inspired by Medici vases and Mediterranean memories, the silver-plated piece exemplifies haute orfèvrerie, requiring over 40 hours of meticulous handwork. Limited to just 50 editions, it offers an exquisite journey through rare vintages, including La Grande Dame 2018, 2012 Magnum, and a 1990 Jeroboam – Jacquemus’ birth year.

La Grande Dame 2018 itself is a solaire vintage: luminous, precise and of a profoundly Pinot Noir character. Balancing finesse, freshness and intensity, it reflects the artistry of the House while inviting celebration of life’s most radiant moments.

by Imogen Clark

For more information and to purchase the collaboration, find it here.

The post Veuve Clicquot and Simon Porte Jacquemus Unite for Limited Edition Collaboration first appeared on The Glass Magazine.

_{AngloThai | Photograph: Ben Broomfield}

The quietly striking space on Seymour Place is home to food rooted in Thai culinary tradition, yet refracted through a distinctly British lens. Influenced by John’s mother, a gifted home cook who went to great lengths to source specialist ingredients that reflected her family’s tastes, the menu is built on traditional Thai methods: charcoal grilling, coconut smoking, and the searing intensity of wok-hei. These techniques paired with the best seasonal produce from across the British Isles, create dishes that are both deeply familiar and subtly unexpected.

_{John Chantarasak and Desiree Chantarasak | Photograph: Ben Broomfield}

Settling in by the window, I find myself admiring the delicately curated space — warm with soft lighting, touches of emerald greenery, and bespoke art and contemporary crafts from Thai artists whom John and Desiree personally meet on their travels to Chiang Mai.

Seated on furniture handmade from chamchuri wood, I can feel the buzzy atmosphere; from the faces in the crowd, it’s clear everyone is enjoying themselves, dish after dish, and I can’t wait to get started.

The tasting menu is a progression of bright, bold, and deeply aromatic flavours, but we begin off menu with a velvet crab, fish bone and eel tom yum-style broth, so fragrant it works perfectly as an appetite ignition.

_{Kohlrabi, Candied Beetroot & Duchess Rapeseed from AngloThai Tasting Menu | Photograph: Ben Broomfield}

_{Wines ‘Rufus’ and ‘Aubretia’}

Accompanying my starters is a glass of ‘Aubretia’, an aromatic white wine with tropical notes, and recommended with main courses is the light-bodied red ‘Rufus’, easy choices after discovering they are affectionately named after Desiree and John’s two children.

A complex trio of amuse-bouche follows, presented on thoughtfully crafted plates by Matt Jones Ceramics. Starting with Kohlrabi, Candied Beetroot & Duchess Rapeseed as instructed, then the Line Caught Mackerel on top of Rhubarb & Horseradish encased in a crispy tartlet case – a medley of flavours and textures. Next is the Fosse Meadows Chicken, covered in a rich Coconut Golae sauce and finished with pickled mooli and chilli, it’s a blend of spicy and sour, with the sweetness of coconut.

_{Line Caught Mackerel, Rhubarb & Horseradish from AngloThai Tasting Menu | Photograph: Ben Broomfield}

_{Brixham Crab, Exmoor Caviar, Coconut Ash Cracker from AngloThai Tasting Menu | Photograph: Ben Broomfield}

The delicate brown crab emulsion crowned with elderflower gel and glistening pearls of caviar over sweet white crab meat is a visual delight and made an indelible impression on me.

From there, signature plates like British Octopus with Chilli Jam & Courgette, and the Ryall Farm Hogget, Câr-y-Môr Cockles & Herb Curry show off not only AngloThai’s bold flavour profile, but its deep commitment to sustainable sourcing and local farming. Even the rice, often flown thousands of miles is replaced by heritage British grains, for me, barley accompanies my main course.

_{British Octopus, Chilli Jam & Courgette from AngloThai Tasting Menu | Photography credit: Ben Broomfield}

Another highlight of the evening is the honey butter Brioche, pillowy soft and an excellent pairing with the 28-day aged Beef Tongue Jungle Curry — mouthfuls that both comfort and thrill.

Desserts carry the same creative precision, and we are first presented with a palate cleanser. The Blackcurrant Leaf–infused ice cream glossed with Long Peppercorn Oil, with reduced Beetroot with Strawberry could have stood alone as a dessert, so beautifully balanced and amplified on flavour, the first spoonful left me speechless while my guest mouthed the word ‘wow’.

_{Strawberry, Grachai & Coconut Flan from AngloThai Tasting Menu | Photograph: Ben Broomfield}

_{AngloThai interior | Photograph: Charlie McKay}

A duo of desserts arrives at our table, spotlighting Strawberry, Grachai & Coconut Flan. To finish is the Kanom Lek, a raspberry jelly dusted with sugar, pink and Sichuan peppercorn, and chilli flakes, finished with a playful dab of tamarind gel, ending our culinary voyage on a sweet note.

There’s a confident duality that runs through every part of the AngloThai experience, East and West, old and new, bold and subtle. The result is a restaurant that feels like a true extension of its founders: inventive, heartfelt, and completely original. It’s clear this is a space where everything means something. And in a city that often prizes hype over heart, AngloThai is a reminder of what can happen when both are given room to shine.

by Vivian Hui

Lunch Tasting Menu: £65

Dinner Tasting Menu: £125

To book visit here

AngloThai, 22-24 Seymour Place, London W1H 7NL

The post British Ingredients Meet Thai Soul at AngloThai first appeared on The Glass Magazine.

With summertime in mind, an early Japanese note can be struck with a gin-based cocktail that is complex but artfully composed: elderflower (fermented and foraged blossom), a distillate of wasabi root and a juice made from the leaves of the shiso herb. This or one of the other crafted drinks invites slow sips either outdoors on the terrace (last orders here are taken at 18.45) or in the dining room.

To the east, Big Ben looks shiny and touristy; Nelson’s Pillar to the north and the BT Tower behind are distinctive presences; while out on the terrace, the London Eye feels alarmingly close and the tops of the Ministry of Defence buildings Kafkaesque in their blank solidity.

_{Kioku by Endo on the rooftop of The OWO}

A trolly wheeled to your table is usually reserved for carving meat, filleting fish or tempting you with desserts but at Kioku by Endo it arrives, as one of the menu’s ‘Bites’, with two different cuts of raw tuna (akami and chutoro) before mixing them with egg yolk and wasabi. Placed inside small bread rolls, they please the palette and prepare you for the food to come.

Sashimi and nigiri can be selected individually or mixed as the chef’s selection. Here, as throughout the meal, there is the delightfully changing tabelware that quality Japanese restaurants so excel at presenting. What might be unexpected is the perfect suitability of Rathfinny wines, coming from chalky Sussex soil, for the refined gracefulness of a visit to Kioku by Endo.

_{Chef Asimakis Chaniotis adds a final touch at Myrtos}

The scene at Myrtos on Brompton Road in South Kensington comes courtesy of a new, smartly attired restaurant where the décor’s nautical theme overtly evokes a warm place by the sea on a Greek island: wave-like undulations above your head, sparkling blue panels on the walls and a lovely looking olive tree in a giant pot.

The neat marble bar – curated, like its cocktails, by legendary Line in Athens – makes you want to linger and talk about holidays in the sun. The food menu is suitably Mediterranean, filled with appetisers and small plates before progressing towards the choice of a shared main dish of fish or meat. With Greek desserts and wonderful cheeses that include soft and hard ones from Kefalonia and a blue one from Ithaca, an authentic Hellenic experience awaits diners.

Myrtos is spacious but the pavement tables are appealing and not just because it’s the Greek thing to do. From them, you can see Michelin House with its glazed tiles, motor tyres on the parapet and giant lettering. Opened in 1911 as the UK headquarters of the French company, the design was artistically ahead of its time and it remains one of London’s most unusual buildings.

_{Rotunda Bar & Lounge}

When a warm summer evening suggests something less than full plates of food, head for the Rotunda Bar & Lounge at the illustrious Four Seasons Tower Bridge. Live music form Thursday to Saturday evenings adds to the charm of sitting comfortably in a splendiferous domed space, large enough to accommodate soft seating at tables as well as an outer circle of small sofas with their own low tables.

There is also a bar with stools, though this is not a place for lounge lizards but more a perch for watching some of the new signature cocktails being prepared with the finest of ingredients to produce exquisite tastes. Martinis, for instance, use a top-notch vodka from Montenegro, bergamot rosolio from Italy, touches of verjus and a very dry sherry – mixed and presented with a lychee on the side in its own small bowl of ice.

_{Martini with lychee on the side at Rotunda Bar and Lounge}

The food snacks at Rotunda Bar & Lounge are equally well-crafted, whether a chicken Japanese-flavoured bun, aubergine croquettes, yellow tail sashimi or Maldon oysters, originally of Pacific provenance and now cultivated in an Essex estuary.

There is much else besides and the passing of culinary time is marked by the more subdued lighting as evening settles in. The unobtrusive service never ruffles the prevailing air of calmness and you may end up staying here longer than anticipated.

_{Chef Dana at Jang (photo by Eleonora Boscarelli)}

The neoclassical edifice sometimes mistaken for the Bank of England, the Royal Exchange, has for so long been home to financial institutions that it may come as a surprise to discover the delights of an exceptional cuisine behind its stately exterior.

Ascending a stone staircase from a corner of the ground floor, you will find Jang serving food that reflects the tremendous impact of Japan on Korea’s culinary culture and the creative interpretation of this heritage by the chef. Hailing from Gwangju in the southwest of Korea, Chef Dana’s flair and inventiveness have created a menu for Londoners’ diverse food tastes: sirloin steak is brought out in a charcoal pot that stays burning to maintain the temperature; sashimi is presented on a formidably-sized metal crocodile; ‘Jang KFC’ is enlivened with fiery gochujang sauce; vegans will love bibimbap, as classic as it gets, after asking for the egg to be omitted and adding a kimchi salad and geongyang rice.

Cocktails at Jang can include those from Engel, the large bar that also overlooks the café area on the floor of the Royal Exchange and, on Fridays and Saturdays, sushi and champagne sessions also feature at Jang.

_{Iberico Bossam Tower for two to share at Jang (photo by Eleonora Boscarelli)}

Summer is the time for seasonal pop-ups and current ones include a celebration of Château Minuty, a wine estate on the Saint-Tropez peninsula, at the Minuty Terrace at Park Hyatt, London River Thames. A new cocktail menu explores agave-based spirits at Isabel Mayfair and, staying in that London neighbourhood, a new Paloma menu at Caviar Kaspia injects summer fun into the tequila-based cocktail with the help of The London Essence Co.

by Sean Sheehan

The post Exploring Summertime Dining in London first appeared on The Glass Magazine.

You have to take the plunge, distracted by sights while dodging a perpetual flow of scooters around you. What helps is a tour on motorbike or in a faux military-style jeep, stopping for one-off experiences like a drink perched on a seat precariously close to tracks as a train hurtles past. Apparent madness and the mundane coexist in Hanoi.

_{Landmark 81 – Ho Chi Minh city}

Colonial-era buildings have been superbly preserved, now home to foreign embassies or government ministries, and admiring them up close is one of the city’s pleasures. Now mostly clustered in the vicinity of the Ho Chi Minh Memorial, streets here are more pedestrian-friendly and there’s time to take in the less frenetic cadence of a city with a thousand years of history.

_{Flowers and plants galore in the heart of a Vietnam metropolis}

Hoi Chi Minh City, formerly known as Saigon, may at first be more familiar as a metropolis – witness its full-on coffee culture – but the food and drink scene is sensational and a food tour on foot will convince you of this. Pho will never taste as good, and then there is Anan, the first restaurant in the city to receive a Michelin star.

_{The State Bank of Vietnam}

To enjoy its jazzy vibes, a visit to Anan could begin in its darkly-lit bar area on the second floor. Guaranteed not to be easily forgotten, here is a drink with a bud of acmella oleracea – (aka Szechuan button) – pegged to the rim of your glass. The rooftop, dwarfed by high-rise edifices, is the spot for the tasting menu and its avant-garde takes on traditional Vietnamese dishes.

_{The old French quarter in Hanoi}

Vietnam Airlines is the only airline operating nonstop services between London Heathrow and both Hanoi and Ho Chi Minh City. Using 787-10 Dreamliners, the airline will also take you comfortably between the two cities.

by Sean Sheehan

For Vietnam Airlines, see vietnamairlines.com; for Hanoi tours, see hanoibackstreettours.com; for food tours in Ho Chi Minh City, see saigonstreeteats.com; for Anan restaurant, see anansaigon.com

The post Exploring the Sultry Street Life in Vietnam first appeared on The Glass Magazine.

The exclusive and luxury event, happening from the 7 to 9 November 2025, has moved to the vibrant and beautiful beach-adorned city of Miami. The landmark three-day celebration of fine wine and spirits focuses on a “money-can’t-buy” experience. It is the ideal setting for the event to make its American debut. Hosted by the most renowned winemakers and spirit producers, it will take place at prestige venues like the Alfred L. Dupont Building.

_{The Golden Vines}

There will be a series of fabulous events, including a live auction led by the international auction house Sotheby’s, where the proceeds will go towards the Gérard Basset Foundation. This foundation has made it their mission to promote educational programs within the wine, spirits, and hospitality industries for young people, often from diverse backgrounds.

_{Kylie Minogue performs at the Golden Vines Awards dinner at Annabel’s in 2021. Photograph: Dave Benett}

The days culminate in the Golden Vines Gala and, with it, the highly anticipated Golden Vines Awards Gala, featuring a Michelin-starred dining experience paired with legendary wines. The entertainment for these evenings will include themed performances and selected musical acts on the Friday, followed by a world-class musical performance that will ensure the evening closes on an unforgettable note.

by Ellis Dowle

_{Tickets are available to purchase now for this unforgettable culinary and cultural event and are priced at £15,000 per person. This includes access to both of the dazzling gala evenings, a choice of masterclasses, and sponsor-hosted events. A VIP concierge service will be available and managed by The Knightsbridge Circle.}

The post The Golden Vines Lands In Miami For Its 5th Year Celebration first appeared on The Glass Magazine.