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David Kinch

David Kinch is chef-proprietor of restaurant Manresa, which has been awarded 2 Michelin stars for the last 5 consecutive years

Wild trout roe in a warm crust of dried pigs’ blood

Simple but effective, Michelin-starred chef Magnus Nilsson's wild trout roe in a warm crust of dried pigs’ blood recipe is a treat...

Beer pairing | Carrot with Eille, Off Color Brewing (7.5%)

Another tasty beer pairing to enjoy this weekend from restaurant Luksus in NYC, for Carrot and a delicious Biere de Miel...Enjoy!

A tale of two cities

With its sleek hotels and heady rooftop bars, Beirut is the go-to Middle Eastern city for the urbane traveller. But the divide between its war-torn old town and glitzy rebuilt centre mean it’s a city caught between being a luxurious capital, and a turbulent Middle Eastern metropolis, as Dave Drummond reports for FOUR Magazine.

#FOURNews | Ten Trinity square welcomes Anne-Sophie Pic

Four Seasons Hotels London at Ten Trinity Square has announced that renowned three-star chef, Anne-Sophie Pic, will be opening La Dame de Pic...

FOURty Seconds with Myke Sarthou

FOUR speaks to Philippino chef, Myke Sarthou, about putting Philippine food on the map ahead of his appearance at the Madrid Fusion Manila, the first and only Asian edition of Madrid Fusion.

FOUR FRAGRANCE
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Vetiver Imperiale, a debut fragrance by FOUR and Jason Atherton


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