MinaLima, the graphic design duo behind the props from all eight Harry Potter movies, has taken a nostalgic journey back through the film series’ archives to select both ‘hero’ and lesser-known original graphic props to reproduce as limited edition distinctive film art. The series of collectible fine art prints is aimed not just at Harry Potter fans, old and young, but also at typographic aficionados, design lovers and collectors. For those seeking the ultimate gift (and film art investment), The Printorium offers a premium print collection. Editions of just 250, these prints feature additional hand-worked processes such as gold and silver foil and are signed by the artists. The limited edition artwork starts from £49 and come in a variety of sizes, colours and quirky subject matter. All are flat-form versions of the original props designed on set at Leavesden Film Studios and are numbered and embossed.

Bo London introduces Alvin Leung’s signature cooking style “X-treme Chinese”. Breaking down perceptions of traditional and regional Chinese food, Bo London will take guests to the “X-treme” creating an entirely new dimension for his diners to explore. The menu at Bo London exemplifies Alvin’s ability to surprise. It will highlight not only favourite dishes from
Bo Innovation in Hong Kong, but will also debut new culinary creations inspired by British cuisine and culture.

Award-winning photographer Tim Flach has spent years inquiring into the essential bond we have with animals. Now he presents the culmination of a career-long endeavour, an extraordinary body of work in which each image is more striking and powerful than the last. Just as did Flach’s highly acclaimed previous books, Equus and Dogs, More than Human will amaze and inspire, in a constant affirmation of the animal, whether it be rare or common, powerful or defenceless, odd or majestic. The book showcases a menagerie of creatures – pandas, tigers, bats, lions, orangutans, cobras, bullfrogs, chimpanzees, wolves, porcupines, elephants, owls, armadillos, among many others - as they have never been seen before.

Featuring the cuisine of head chef Jonay Armas, The Principal is all about the exploration of seriously new tastes, textures and techniques using the finest ingredients and methods - both traditional and innovative. The Principal celebrates fine dining that is spontaneous and unchained by convention. Imagine bite-sized pieces of smoked eel garnished with herring roe then carefully arranged around blocks of aloe vera jelly and tomatoes cooked three ways. A quenelle of pineapple ice cream sits in the centre of the plate over a shallow pool of palate-cleansing fennel sauce. It’s a colourful canvas of contrasting textures, temperatures and flavours. The carefully curated Wine Atlas is amazing too and contains over 750 labels from both old and new worlds, including some very unexpected countries, with the oldest vintage dating back to 1901.