The Scottish whisky brand The Macallan, B-Tempted changed the game, or teahouse Maison Theodor
here's a brief overview of these top trends with Le Sommelier.


Anything Marion Testino puts his name to is bound to have an impact. This time, he has found an intriguing collaborator in Scottish whisky brand The Macallan. In the fifth instalment of The Macallan’s Masters of Photography campaign (in which previous collaborators have included Rankin and Annie Leibovitz), Testino has reinterpreted its Six Pillars – the fundamental principles by which the malt is made – as characters at a party. These personas are depicted on six miniature bottles accompanied by a full-size bottle, and presented in a special-edition case alongside a print and an exclusive photo booklet.


There was time when gluten- and wheat- free cakes tended to be rather heavy, dense and tasteless, lacking all the qualities that make cakes delicious. Thankfully, companies such as B-Tempted have changed the game; Sarah Hilleary founded the bakery in 2009 to create gluten-free baked goods that were just as tempting as their regular counterparts. Her brownies, traybakes and friands (French muffins) are so satisfying that the company has won three Great Taste Gold Awards. The latest additions to the range include a matcha green tea and macadamia nut friand, and a white-chocolate and rose version.

Perfect BLEND

Tasked with writing about tea for a catalogue, Guillaume Leleu found he enjoyed the subject so much he decided to make it his full-time vocation. Swapping his pen for a teapot, Leleu became an expert in tea blends and opened his own teahouse, Maison Theodor, in Paris in 2002. Today, he is considered one of the leading connoisseurs in the industry, renowned for his selection of inventive flavour combinations using natural ingredients such as almond, liquorice and rose.

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