Not so much get up, stand up, more sit down and chill out. Conjure ups some of these tropical beauties for a taste of Jamaica
To celebrate London Cocktail Week we asked Richard Woods, bar tender at the Duck and Waffle, for his weirdest and most accessible recipes
'Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?'
For all the cuddly Thomas the Tank Engine nostalgia that surrounds Britain's railway history, it should never be forgotten that this was the story of capitalism in the raw. In the 19th century, fortunes were made but more typically lost and the winners were only too keen to signal their grand ambitions to the world.
Barbican Theatre, London
The Big Six: from outdoor Jacuzzis and inky interiors to views of the Eiffel Tower
Five years ago, Trishna opened near Baker Street specialising in upmarket (and expensive) Indian cuisine. It was the brainchild of Karam Sethi and his brother Jyotin, both born in London, and specialised in the cooking of south-west India. The memory of its Isle of Shuna mussels and its coastal lamb curry has remained with me ever since, and I wasn't surprised when the place picked up a Michelin star last October.
For the last twelve weeks, we've been asking how you planned to make today delicious through food for your partner, family or friends, and giving away £50 M&S gift cards to the best suggestions - plus monthly grand prizes like everything you need for a champagne picnic.
Thomas Merenda, and Franklin Hartley are accused of pulling over a car containing two females and demanding the occupants perform sex acts or face arrest
Treatment of the month
This week I've been eating... posh picnics
Out of America: As summers get hotter we will see more blazes like the one that killed 19 firefighters last week
Ivy-clad exteriors, private paths and mountain-facing rooms
My earliest food memory Racing large brown crabs across the kitchen floor with my dad. We'd buy them from our local fishmonger, MacCallums of Troon, in Glasgow. And the winning crab would get cooked first – and made into a Singapore chilli crab dish. Afterwards, my dad and I would take the inner claws from them, clean them and use them as devil horns come Halloween.