Over the past several months, we have been working with award-winning photographer, Jason Lowe, to produce a new series of images for Berry Bros. & Rudd. Jason has made his name photographing some of the world’s best food: his partnership with leading chef Mark Hix is well known, and together they have produced numerous cookbooks […]

Thankfully, the January sales have more to offer than just cut-price sofas. Here, Sara Guiducci, one of our fine wine account managers, makes her recommendations from the Berry Bros offering. From a good Chablis substitute to finding the best value on the Côte-Rôtie, there is plenty to tempt… 2012 Pago de Los Capellanes, Joven, Ribera del […]

Before Big Ben chimes out the year, give 2013 the send-off it deserves with a feast to impress. Chef Stewart Turner says that this deceptively easy venison dish is just the thing. Truffles are, of course, optional… This re-working of beef Wellington uses venison, which is just fantastic at this time of year – it’s […]

Keep the meat moist, cook Brussels that are actually tasty, carve effortlessly and, of course, uncork perfectly matched wines: we present chef Stewart Turner’s masterclass on serving up the Christmas meal, Berry Bros. style Christmas is great fun at our house, everyone’s up at the crack of dawn, downstairs, opening presents, then we’re in the […]