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

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

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

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