This month our Head Chef Stewart Turner highlights the versatility of rhubarb, with its mouth-watering balance of sweet and sour, while Demetri Walters MW suggests the wines which work with the season’s slender stems. On the table: Rhubarb comes in two distinct styles – the hardy outdoor-grown, and the delicate “forced” or Champagne rhubarb, which […]

This month we have delved into our archives for an article which was originally published in the autumn 1956 edition of our Number Three magazine, musing on the exotic – and sometimes lascivious – language employed by those describing wine. One of our many pleasant memories of evening spent with the Sainstbury Club* is of […]

Domaine Thibault Liger-Belair is home to the eponymous winemaker whose biodynamic vines encompass Richebourg, Clos de Vougeot and Nuits-St Georges Les St Georges. Here he shares his philosophy on all things vinous – and explains how he got into cooperage. I believe that 80 percent of the work should be done in the vineyards.  Always […]

In the autumn of 1961 we published a note in our Number Three magazine informing our customers of the latest technology at Berry Bros. & Rudd, an “Ansaphone”, explaining to those fearful of newfangled contraptions how our new “robot” worked.