Blog

Tristan explores the ancient indigenous sun-kissed vines of Southern Italy Whether you’re heading there on holiday, or just looking for some great alternative summer wines to add to your shopping list...

With Julien Trimbach at the Allium Restaurant, Abbey hotel, Bath   Last night's tasting dinner with Julien Trimbach was a great success! With a full house of 66 people and a waiting list with ov...

Beyond Marlborough Sauvignon Since the first commercial wines were released in the 1980s, New Zealand’s pungent, herbaceous, tangy, tropical-fruited style of sauvignon blanc has proven to be a smash h...

Stuck in a wine rut?  Bored with the same old tried and tested?  Dare to be different this Christmas with a selection of wines that will keep you in your comfort zone of style, but may tempt you to tr...

If any Rhone wine lovers reading this have not yet made acquaintance with the delights of Domaine Brusset, I recommend that you do before Christmas.  Not only are the majority of the wines perfect fes...

With November more than half way over, there's no more denying it: winter is well and truly on its way. So now's the time to pull the woolen scarfs and beanies out from the depths of your cupboard, wh...

Ingredients (four people) - 500g orecchiette (the traditional ear-shaped pasta of Puglia) - 1kg washed turnip greens without the stems - Garlic - 1 anchovy fillet - Salt - Chili pepper - Breadcrumbs...

For the pasta - 350g flour - 3 eggs - Salt - Olive oil Mix the flour and the eggs in a bowl. Add a pitch of salt and a drizzle of oil and mix to combine. Then add enough water to bring together the mi...

Ingredients (serves four) - 2kg eggplant - 200g onion, coarsely chopped - 150g tomato paste - 200g celery, chopped - 100g capers, rinsed and drained - 200g pitted green olives - 50ml red wine vinegar...

You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking Peter Sellers, Nelson Mandela, Ricky Gervais. Steak and...

You can cook for three guests (living or dead): who are they, and what would you cook them? Also give us a run-down of what you'll be drinking Guests:  Dame Margot Fonteyn, Spike Milligan, Eric Clapt...

Appetiser - Serves 6 - 1 lobe fresh foie gras, - about 18 to 21 oz (500 to 600 g) - Coarse sea salt - Black pepper from the mill Pears with port - 3 fine pears - 1 tsp superfine sugar - 1¼ cups (300...