Before Big Ben chimes out the year, give 2013 the send-off it deserves with a feast to impress. Chef Stewart Turner says that this deceptively easy venison dish is just the thing. Truffles are, of course, optional… This re-working of beef Wellington uses venison, which is just fantastic at this time of year – it’s […]

“A vintage is a story without end,” one producer told Berry Bros. recently – which seems a rather nice way to think of those wines which have been selected for the January Sale. Because the beauty of wine, of course, is that (unlike clothes) our Sale choices aren’t going out of fashion or out of […]

As the shutters are at last put into place and the shop is closed for Christmas, Alastair Peebles – who worked for Berry Bros & Rudd from 1970 until 1986 and, for nine years, was in charge of the Wine Division – recalls the unique, and rather magical, atmosphere of Christmases past I have just […]