Poul Andrias Ziska
At the heart of Koks in the Faroe Islands is the culinary coquetry of Poul Andrias Ziska. As KOKS’ head chef he masters the artistry of distilling taste and smell from the Faroese landscape, combining them in exquisite dishes.
Milk fed veal tenderloin
This fantastic recipe from two Michelin star, Richard Ekkebus, shows you to make his veal wrapped in black winter truffle and lard, with spring vegetables and black truffled potato gnocchi, cooked in a clay pot. A true taste sensation!
Kind of Mixology with Ryan Chetiyawardana
As London sweeps the board at 'Tales of the Cocktail's' Spirited Awards, FOUR talks to winner of the International Bartender of the Year award, Ryan Chetiyawardana, about mixology, favourite cocktails from his infamous bars, the White Lyan and Dandelyan and what to look out for next...
First-class fine dining
From wild Iranian caviar to Michelin-starred chefs, Givenchy-designed crockery and vintage wines, fine dining is all part of the service in today's first-class cabins, writes Rebecca Howe for FOUR Magazine.