JOURNAL
A personal perspective on food, drink, and the thinking behind both.
Thoughts on everything from whisky and wine, to hosting a dinner party.
Articles on the way dining is changing, what we expect from a meal out, the details that make an experience worth remembering.
There’s no fixed schedule. Just writing when there’s something worth saying, and recipes worth talking about.
Written from experience. Drawn from curiosity.
LATEST
Constructed Difference: The Islay Whisky Experience
SEBASTIAN HARRISON
Constructed Difference: The Islay Whisky Experience
SEBASTIAN HARRISON
LATEST
An Introduction to Haygrove
There’s no shortage of food content anymore. You can find a recipe for almost anything in seconds. Restaurants are documented in detail before you even get to the table. And yet, hardly any of it feels worth returning to. It’s either purely functional or purely aesthetic. Something to follow, or something to look at. Rarely something to think about.
SEBASTIAN HARRISON
MORE FROM THE JOURNAL
Constructed Difference: The Islay Whisky Experience
On a small island of eleven distilleries, the challenge isn't making great whisky. It's making the experience of visiting feel like something more than repetition.
SEBASTIAN HARRISON
The Great Squeeze: How Hospitality Is Losing Its Middle Ground
The economics of running a mid-range restaurant have become almost impossible. What happens to the industry when the middle disappears?
SEBASTIAN HARRISON
What’s Happened to the Way We Eat?
Cheap, Convenient, or Good. Pick Two. The piece looks at what happens when food is no longer just food, but something that has to be optimised, justified, and managed.
SEBASTIAN HARRISON
Recipes & Notes