Essential ingredients: morels and wild garlic

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Stewart's wild garlic, morel and egg hash. Photograph: Joe Woodhouse
Stewart’s wild garlic, morel and egg hash. Photograph: Joe Woodhouse
Our Head Chef Stewart Turner rustles up a deliciously simple spring recipe that makes the most of the season’s bounty; while Adam Holden from our Wholesale team recommends the perfect bottles to enjoy alongside his wild garlic, morel and egg hash
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Category: Food & Wine

A vintage declared: 2017 Port

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2017 Vintage Port. Photograph: Jason Lowe
Photograph: Jason Lowe
On St George’s Day, our Cellar Plan Manager and Port devotee Tom Cave explains how Port declarations work, and why 2017 is of particular significance
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Category: Port and Sherry

The power of funk: Hampden rum

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Some bottles mean a little bit more than others. Our Spirits Buyer Rob Whitehead explains how the funk of Hampden’s rums (not to mention Stevie Wonder) has shaped him
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Category: Spirits

Frost in Burgundy

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Producers battle spring frosts in Burgundy. Photograph: Jean-Nicolas Méo of Méo-Camuzet
Producers battle spring frosts in Burgundy. Photograph: Jean-Nicolas Méo of Méo-Camuzet
As Burgundy’s winegrowers do their best to save their vines from spring frost, our Buyer Adam Bruntlett explains why frost is such a threat and what producers can do about it
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Category: Burgundy Wine