Joining the conversation are Louis Wise, Deputy Editor of HTSI, renowned for his insights on luxury men's fashion, and Harriet Fitch Little, the Food and Drink Editor for FT Magazine, who brings her expertise in culinary trends. They explore the art of thoughtful gift-giving, sharing strategies to relieve holiday stress and showcase meaningful gifts. Expect whimsical critiques of holiday dishes like turducken, creative gift ideas that emphasize personal connections, and tips on enjoying a more mindful, magical December.

Robert Shrimsley, Executive Editor and FT columnist, teams up with Harriet Fitch Little, FT Weekend Magazine's food and drink editor from the Cotswolds, to dive into the indulgent world of 'Rivals.' They tackle the show's depiction of 1980s class dynamics, sex, and the often chaotic relationships among posh country-dwellers. The duo debates the strengths of the adaptation, the cultural significance of Jilly Cooper’s writing, and shares personal anecdotes about media consumption and community-driven clothing swaps.

FT's food and drink editor, Harriet Fitch Little, shares practical tips for hosting a perfect dinner party that you'll actually enjoy. From creating the right ambiance to serving the right wine, she emphasizes being yourself and foregoing homemade everything. Polite ways to end a party and enjoying your own party without overwhelming yourself with preparations are also discussed.

Join Harriet Fitch Little, the Financial Times' food and drink editor, and Alice Lascelles, FT contributor and author of a new martini guide, as they explore the enigmatic world of this iconic cocktail. They dive into the shaken versus stirred debate, revealing secrets to crafting speakeasy-quality martinis at home. Harriet shares her martini insecurities, while Alice discusses the cultural resurgence of this classic drink. Plus, learn about the intriguing Lebanese doo-doo shot and get a sneak peek into unique martini recipes from Alice's upcoming book.

Food and drink editor Harriet Fitch Little and restaurant critic Tim Hayward discuss the new season of 'The Bear', analyzing its portrayal of the restaurant world and culinary goals. They delve into the challenges faced by the characters, the appeal of chefs, and explore the show's impact on viewers. The hosts also share book recommendations for summer reading and reflect on the allure of successful restaurant-themed screenplays.