Abbacchio alla Romana recipe

Abbacchio alla Romana – Roman roast lamb – is slow-cooked and packed full of flavour. Stewart Turner, our Head Chef, shares his take on this Italian classic. Prior to joining Berry Bros. & Rudd, Stewart worked in some of the country’s finest kitchens; his resumé includes The Connaught Hotel, The Wolseley and three Michelin-starred The […]

Domaine Denis Carré: the pleasure principle

Perched in amongst the cool slopes of the Hautes Côtes – a region that might once have been a source of lowlier bottlings – the Carré family crafts exceptional wines that offer pure pleasure. Burgundy Buying Assistant Will Heslop introduces the domaine A glitch occurs in the space-time continuum on the sleepy road from Pommard […]

Full of soul: Julien Sunier

One of a cohort of producers putting Beaujolais on the map, Julien Sunier is a true craftsman. His natural wines are as soulful as their maker – as Burgundy Buying Assistant Will Heslop explains

On the table: Parrillan

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