Rum

The 10 Best ice-lolly moulds

Whether you’re a rocket man or like your frozen treats in all shapes and sizes, we’ve got the right kit for the job.

Ballabriggs fine after National but Aintree will hold full review

Balloons in the colours of Trevor Hemmings were tied to the stable gates yesterday morning, and it seemed as though the whole Cheshire landscape was conspiring in the celebrations. Yellow daffodils lined the lanes of the Cholmondeley estate; white clouds of blackthorn flared along the hedges; and green swathes of pasture glistened in the warm sunshine. In every direction, horses grazed peacefully; others peered out of their cool stalls across the cobbled yard. And here – his coat and eye unclouded by what he had achieved, and endured, the day before – was the winner of the most famous steeplechase on the planet. God, surely, was in his heaven, and all right with the world.

Manson, 676 Fulham Road, London

It seems only yesterday that I was standing in a nondescript side-street in Fulham, looking without enthusiasm at the tatterdemalion exterior of the Harwood Arms gastropub, before walking inside and enjoying one of the best meals of the year. Now here's another overcast day, another lunchtime taxi ride through the anonymous streets of SW6 (where the shops seem to hang their awnings with shame that they're not as classy as their Chelsea neighbours), and what shall we find this time? Will history repeat itself?

Mr Robinson's liming punch

Nick Strangeway knocked this up in Guyana and named it after master distiller George Robinson. We visited the local market for provisions a couple of days before so that Nick could get his pineapple and three-year-old rum infusing nicely.

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Grand fromage: Alain Ducasse flies the flag for classic French haute

For a man who is, by general consent, the most distinguished French chef in the world, who holds 15 Michelin stars, has published 16 cookbooks and inspired no fewer than 27 restaurants, Alain Ducasse is a strangely low-key figure. World-famous as a brand, he is virtually anonymous as a person. Gourmets who could talk for hours about his Pithiviers de canard et foie gras would find it hard to identify him in a police line-up. He may have trained a generation of chefs who run key London restaurants (Hélène Darroze at the Connaught, Claude Bosi at Hibiscus, Alexis Gauthier at Roussillon) but you'll never see him on reality TV shows, like his countryman Raymond Blanc.

Pipe aiming three at Grand National

David Pipe could have up to three runners in this year's Grand National as he attempts to follow up last year's success with Comply Or Die. The current title holder will aim to shrug off his two disappointing runs of this season and become the first since Red Rum in 1974 to win consecutive renewals at Aintree. He could yet be joined by stablemates Puntal and Madison Du Berlais.