Welcome to one of the big questions in the world of wine: to decant or not to decant. Anne McHale MW, our education expert, takes to the floor to explore the issue. As I have discovered over the past eight years of working in wine education, the answer to nearly every single wine-related question is […]

It’s no secret that, some 300 years ago, Berry Bros. & Rudd began life as a purveyor of coffee – the sign of the mill still hangs outside our door – so we were interested to see new parallels being drawn between the worlds of coffee and wine. Emily Monsell reports. “Smooth, spicy, rich and […]

The height of May, with spring in full-stride, means a glut of new flavours in the kitchen: from earthy morels to quintessentially English asparagus, chef Stewart Turner gets stuck in with this sensational chicken dish. Nothing shouts spring like wild garlic, and when we first see it arrive in the kitchen we know that a […]

If one were to stereotype the lifestyle of a Berry Bros. & Rudd staffer, images of game lunches matched with a large glass of Château Something-or-other would almost certainly spring to mind. Doing little to disabuse you of this notion (although the reality is, we assure you, far less indulgent) we recently came across a delicious […]