Have a drink already! Even if you are one of the growing number of men & women who are eschewing alcohol in the name of health, these days you'll still be able to find something exciting on the drinks menu of your local restaurant - at least if you're lucky enough to have a local as dedicated to liquid fun as Raw Duck in Hackney. The late, great A. A. Gill famously complained that the problem with addiction recovery is that no soft drink will ever taste as good as an alcoholic one, but recovering addicts today would struggle to make that same complaint. As we understand more about the importance of the gut to everything from our immunity to our mood, skin, energy & vitality, we have discovered more pleasurable ways to look after it. Enter kombucha, kefir & other fermented drinks, which are increasingly available even in supermarkets across the US & U.K. Ever so slightly alcoholic, they won't have you dancing on the table in your pants (you'll need another excuse!), but they will give you a little lift, AND deliver good stuff to your body, right where it needs it. But making a good brew is a bit of an art; it takes patience, creativity & a nose to rival any sommelier. We were therefore so delighted to speak to Rory McCoy, who is not only responsible for these inventive softs at his second restaurant Raw Duck, but also selects their lovely natural & bio-dynamic wines (which you can try by the glass for a fiver weekday evenings). Tune in to hear our slightly smitten host effervesce a bit herself as she talks the craft and pleasure of drinking well & healthy with Rory.