Shorts

Opportunity to explore the world of wine

There's still time to enter this year's Geoffrey Roberts Awards, the international travel bursary made to potential achievers in the worlds of wine, food and/or travel. Possible winners might include a young sommelier or restaurant wine buyer who wants to explore an unfamiliar wine region; or perhaps a chef de partie researching restaurants and cuisine - or even wine - on the other side of the world; or a trainee hotelier who wants to gain first-hand experience of a professional life elsewhere.

The winner of last year's award was Professor Roger Corder, head of Department of Experimental Therapeutics at St Bartholomew's Hospital, London, who went to Sardinia to research a cluster of centenarians and the wines they drink. Past judges have included Paul Draper, Tim Hart, Paul Henderson and Ken Hom. Applications must be received by 28 February. For more details visit www.jancisrobinson.com or e-mail geoffreyrobertsa@aol.com.

Ice, ice baby

Dublin can add another cool bar to its list, and I mean cool - it's called Ice. It opened two days ago (11 February) in the Four Seasons hotel, and "mixes New York sophistication, Milan chic and Dublin charm", brags general manager John Brennan. But if you're expecting the usual stone and chocolate walls, you'll be in for a surprise - 10 of Ireland's top artists have produced original art for permanent showcase in the bar. Presenting their work in tufted tapestry form instead of the usual canvas, the artists include Felim Egan, John Keating and Liam Belton.

So what of the rest of the interior? Expect glass, marble and mosaics, rather than ubiquitous suede, Wenge and leather. Designer Cantrell & Cowley also came up with an impressive long, seated bar, a perfect platform for head bartender Angela Moore to show off her skills. Cocktails will be big here, promises Brennan, and will include signatures such as The Ultimate Mojito (35ml Bacardi rum, 15ml apple schnapps, 15ml apple juice, mint leaves and lime wedges).

Rum talk

And talking of rum, the Organic Spirits Company has launched "the world's first" organic spiced rum. With an abv of 35%, it offers an extra kick of vanilla, ginger and chilli over the added ingredients of mead and molasses. The rum is produced from an organic sugar cane farm project in Arroyos y Esteros in a remote area of Paraguay. "Drink it over ice, or with lemonade, or cola," suggests managing director Chris Parker.