Tom Aikens: Food Spy

At this branch on Westbourne Grove they will be serving dinner as well as breakfast, lunch and tea (www.daylesford organic.com).

Something for skiing fanatics (like me): Rachel and Alan Hutson, proprietors of Hotel Le Chalet Blanc in Montgenèvre in the French Alps, have just announced Eric Chavot as the consultant chef for their new restaurant La Table Blanche. Eric has won two Michelin stars at The Capital hotel in Knightsbridge, and trained with many of the greatest names in cooking, including my old boss Pierre Koffman.

At La Table Blanche he will be pioneering gastronomic alpine cuisine with an affordable price tag. Finally, no more mediocre meals on the slopes (www.hotellechaletblanc.com).

Founded in 1908, La Cornue produces the ultimate kitchen range-cooker. Completely bespoke, the Château cookers are each handmade by one man, who will follow through your order right to the finish. You can have it made in any colour you like - just take a sample in for them to match at 227-229 Brompton Road (020 7591 0110; www.lacornue.co.uk).

Christmas is fast approaching and so one of my favourite treats will soon be on the menu - classic Christmas pudding. Highgrove's rich, traditional pudding is made with plenty of Cognac and comes in a Highgrove bowl, covered in muslin. I tried it recently in the kitchen at work, with a generous dollop of homemade brandy anglaise, and it was all gone in two minutes flat. I also tried the Christmas pudding with ginger liqueur. Tried and tested, I can promise that they are absolutely delicious (www.highgrove shop.com).