tapperietbrus.dk<\/a><\/p>\n
![\"Interior](\"https:\/\/www.europesays.com\/dk\/wp-content\/uploads\/2026\/08\/_z1b3992-58d2c1873f73a-5f2433c02d51e_1.jpg\")
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FOC Sentosa
Singapore<\/p>\n
Chef Nandu Jubany and design firm Lagranja bring a taste of their native Barcelona to Singapore with two new openings: the foc Sentosa and Pim Pam by FOC. The former, a chiringuito (tapas beach bar) on Sentosa island, is our favourite with its barbecue of fresh-caught fish and wide tapas menu. The views towards Palawan Beach are tasty too. Die Hoppe Natalie Richter, Joachim Holst and Christina Nissen founded their range of apple juices, Leev, in 2014. New addition Die Hoppe combines northern Germany apples with the tang of hops in a tasty alcohol-free brew. Koffee Mameya \u201cGetting tasty coffee in caf\u00e9s is a given but now people want it at home,\u201d says owner Eiichi Kunitomo, who sells beans alongside takeaway brews at his new venture. Try those from Tokado in Fukuoka or Code Black in Melbourne, or pop in to a free daily coffee workshop.<\/p>\n Bilder & De Clercq By offering seasonal products not by type but by recipe \u2013 with ingredients portioned to avoid waste \u2013 this grocery shop simplifies shopping and cooking while addressing food\u2019s provenance. Q&A<\/p>\n Andy Humphreys Andy Humphreys left a job in advertising to set up a wine subscription service offering a to-your-door delivery of bottles by underrepresented and interesting global makers.<\/p>\n Why start the company? How do you choose the wine? Future plans? Californian cheese<\/p>\n California is not just the US\u2019s wine country: it is also the epicentre of a daring new dairy scene. The Golden State\u2019s verdant acres and smallholdings produce 20 per cent of all cheese made in the US. Pick from some 100 different cow, sheep, goat and water-buffalo-milk cheeses, as well as fermented foods including yoghurt and cr\u00e8me fra\u00eeche. Here are three to try.<\/p>\n 1. The Central Coast creamery in Paso Robles produces seascape, a semi-hard cheese made from a mix of cow and goat\u2019s milk. The moreish cheddar-style affair has a crumbly texture and caramel undertones.<\/p>\n 2. Goldette tommette hails from Bleating Heart creamery. A single herd of Jersey cows that graze on the rolling hills near Tomales Bay provide the milk for this golden cheese; it\u2019s creamy and has an earthy aroma.<\/p>\n 3. Bay blue, by Point Reyes, has a thin rind and a dense texture that smacks of stilton. The blue-green veins offer balanced flavours of fruit and nuts and a peppery finish. It\u2019s perfect with a glass of full-bodied Californian cabernet sauvignon.<\/p>\n All cheeses available at the Cowgirl Creamery, San Francisco. Stockholm round-up Ten years after the first inklings of the now ubiquitous New Nordic food movement, Stockholm\u2019s eating options are continuing to grow \u2013 but with a heartening tendency towards smaller, less formal bars and restaurants. Jonas Wigert\u2019s new space, Ilse in Vasastan, may appear formal at first glance but the atmosphere is more that of an unfussy neighbourhood joint. Head chef Linus Enstr\u00f6m serves modern European plates and though Ilse sits on the site of Wigert\u2019s former favourite, Bon Bon, the quality of the new restaurant has overshadowed any nostalgia for its forebear. A short walk away, furniture designer Johan Edvardsson\u2019s restaurant Woodstockholm serves a constantly changing menu that draws on themes as diverse as the recipes of American chef Julia Child one month to the notion of a forest the next (think foraged goodies and game). The furniture and lighting is Johan\u2019s own and you can browse his furniture next door in a space that doubles as a bar during the summer months. The hip southern island of S\u00f6dermalm welcomed Folii wine bar in January whose owner (and sommelier) Jonas Sandberg serves some 250 wines by the glass, alongside a mean charcuterie selection. Boundary Brewing Belfast\u2019s first craft-beer co-operative brewery threw open its doors in 2014 and now has more than 1,000 members. Boundary co-founder Matthew Dick draws on experience from the microbrewing scene of the American West Coast, as well as traditions gleaned from Belgium and France, to produce his small batches of hoppy beers and brassy stouts.<\/p>\n
focsentosa.com<\/a><\/p>\n
Hamburg<\/p>\n
diehoppe.hamburg<\/p>\n
Tokyo<\/p>\n
Amsterdam<\/p>\n
bilderdeclercq.nl<\/a><\/p>\n
Founder, The Perfect Wine List
UK<\/p>\n
When touring the wineries around Mornington Peninsula in Australia, it struck me just how few of these New World wines actually reach the UK market. People were missing out.<\/p>\n
All our wines have a story behind them. It could be about the place it\u2019s made, the people that make it or the grapes used. For example, our Albari\u00f1o is produced by Tohu, the world\u2019s first Maori owned wine company.<\/p>\n
The ambition is to expand to the Far East. It makes sense because wine is newer there so it will be exciting to help shape people\u2019s views.
perfectwinelist.com<\/p>\n
Seascape
Paso Robles<\/p>\n
Goldette tommette
Tomales<\/p>\n
Bay blue
Point Reyes Station<\/p>\n
cowgirlcreamery.com<\/a><\/p>\n
Sweden<\/p>\n
folii.se<\/a>
woodstockholm.com<\/a>
restaurangilse.se<\/a><\/p>\n
Belfast<\/p>\n