Following our inaugural Cellar Series event, an Anglo-Indian collaboration with the Michelin-starred Gymkhana, Demetri Walters MW reports on a remarkable meal in our Sussex Cellar. Gymkhana: the name used to conjure-up children’s show-jumping competitions. At least it did to me. Now it immediately brings to mind the finest Indian cuisine that I have ever encountered. […]

In the second of our essential ingredients series, our Head Chef Stewart Turner provides a show-stopping recipe for baked brill with clam vinaigrette, and Demetri Walters MW – Sales Manager of our Private Wine Events team – discusses which wines best partner the summer’s seafood. On the plate: For this recipe I’m not really focusing on one ingredient, […]

In the first of a new monthly feature on seasonal produce, our Head Chef Stewart Turner dishes up a simple asparagus starter, while Richard Veal from our Private Wine Events team suggests wines to partner the season’s slender stems. On the plate: Asparagus is one of the truly great seasonal treats in an age when we are used […]

In the sixth and final chapter on pairing wine with key ingredients, food writer Susie Carter looks at the best matches to complement shellfish. Shellfish is very delicate in flavour, so it’s important not to overpower it with the wine you serve. France tends to have a more austere approach to aromatic whites than New […]