Francis Cuthbert, distiller, farmer, and co-founder of Daftmill in Fife, joins Jonny McMillan to talk malt, peat, Covid, selling the kids and when, if ever, he’ll celebrate Daftmill’s success. JM: It’s been nearly three years since the first Daftmill release; how do you feel about the distillery’s growing cult status? FC: Cult status? Yes, the […]

Jasper Morris MW, one of Burgundy’s leading critics and fine wine voices, explains the enduring allure of this remarkable region. My 40-year love affair with Burgundy shows no signs of dwindling. As I – and some of the wines in my cellar – grow older, I’m mindful that age, in wine at least, can be a good […]

As our Burgundy Buyer, Adam Bruntlett spends his days sourcing wines destined for other people’s cellars. Here, he gives us an insider’s look at his own Burgundy collection.     My relationship with Burgundy began 10 years ago, when I started visiting growers regularly to taste their wines from barrel. Some vignerons would follow the new vintage by pouring a more mature wine blind, inviting […]

Beef bourguignon is a staple of French fine dining, calling for slow-cooked beef and red Burgundy. Stewart Turner, our Head Chef, shares his take on this classic. At Berry Bros. & Rudd, we use short rib as our go-to cut for slow cooking. It’s a wonderful cut, but sadly not one a lot of people cook […]