Essential ingredients: tomahawk steak

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Barbecued tomahawk steak, photographed by Joe Woodhouse
Photograph: Joe Woodhouse
We’re not convinced anyone would call tomahawk steak (or any steak, for that matter) “essential” – but with the Bank Holiday weekend set to be a scorcher, a barbecue certainly is. Our Head Chef Stewart Turner suggests how to take your grill game to the next level with this impressive cut
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Category: Food & Wine

The cocktail hour

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Three perfect summer serves
There are few better things in life than a really good cocktail – but you needn’t be a master mixologist to shake one up at home. Here are three easy serves to savour on a summer evening
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Category: Miscellaneous,Spirits

On the table: Parrillan

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Since the restaurant pulled back the velvet rope to its terrace earlier this summer, Parrillan – the new opening from the Barrafina group in Coal Drops Yard – and its sizzling grills have caused quite the stir. We sent Burgundy Buying Assistant Will Heslop to check it out
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Category: Food & Wine

Liquid history: Vin de Constance

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Simon Berry, our former Chairman, delves into the collections at No.3 to reveal the story behind one of our most remarkable bottles

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Category: Miscellaneous