From our kitchen: patriotic spears

To celebrate English Wine Week, our Head Chef Stewart Turner has rustled up an irresistible recipe that makes the most of the season’s best ingredients: asparagus and girolles It’s that time of year when our focus turns to that quintessentially British ingredient: asparagus. As I’ve said many times before, it is possibly our greatest seasonal […]

Moments of celebration: cake and Champagne

With celebrations of all sorts in the air and on our minds, we ask Head Chef Stewart Turner to craft us a cake to mark a milestone in Berry Bros. & Rudd’s own recent history – our London shop’s first birthday In May, our “new” shop (which will probably always be considered new until it […]

No contest: Claret

With Bordeaux en primeur officially kicking off this week, our Head Chef Stewart Turner looks to Claret for seasonal inspiration “Claret” is the traditional British name for the red wine of Bordeaux. In 1154, the area of Aquitaine – a powerful dukedom that covered the whole of southwest France, including Bordeaux and La Rochelle – […]

Easter eggs

With only days to go until Easter celebrations, we turn to Head Chef Stewart Turner for a recipe suggestion that brings the more traditional egg to the table, providing the ideal start to any long-weekend As Easter approaches I thought I would come up with a recipe – maybe unsurprisingly using eggs, although not of […]