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South Africa… A fresh start
Photograph: Jason Lowe In the first of our ‘re-postings’ of articles from our Number Three magazine, we republish a feature from 1992 on the history of the South African wine trade and its prospects in...
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Claret: The Wine of Infinite Variety
As the 2014 wines from Bordeaux are released en primeur, we republish an article on the charms of the region’s wines, which originally appeared in the Spring 1955 edition of our Number Three magazine....
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Essential ingredients: asparagus
Photograph: Jason Lowe 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...
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The Jura in snap-shot
As part of our ongoing efforts to capture the people and places behind each of our bottles, our Creative Director Geordie Willis has the onerous task of escorting our esteemed photographer Jason Lowe...
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Essential ingredients: summer seafood
Photograph: Jason Lowe 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 –...
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Introducing our Cellar Series
Photograph: Joakim Blockstrom To celebrate the opening of our Sussex Cellar, a new event space hidden beneath St James’s Street, we are launching a series of exclusive dinners in collaboration with...
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Best Industry Wine Blog
Voting for the 2015 Wine Blog Awards closed on Friday, the results are in and we are proud to have been named the Best Industry Blog. Thank you to all who took the time to vote for us in the awards,...
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They came to Number Three: The Royal Dukes
A portrait of Prince Augustus Frederick, Duke of Sussex, by Guy Head Following the opening of our new events venue, the Sussex Cellar, we republish an article from our Number Three magazine on “Queen...
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Sicily in stills
Returning from an arduous trip to Sicily with our award-winning photographer Jason Lowe, our Creative Director Geordie Willis supplies a selection of snap-shots, capturing the region in still life. It...
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Essential ingredients: tomatoes
This month our Head Chef Stewart Turner creates a sweet and savoury gazpacho with the season’s tomatoes, while Demetri Walters MW recommends wines to serve alongside this potentially problematic red...
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Gin: or the ‘demon’ redeemed
As we continue to repost articles from our historic Number Three magazine, we republish an article about gin and its “squalid past”, originally published in the autumn of 1957. The drunkard sunk more...
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Warehouse Shop Food and Drink Festival
Photograph: Joakim Blockstrom On Saturday 5th September, our Warehouse Shop will be playing host to its own Food and Drink Festival, with local producers, wine masterclasses and an exclusive wine sale,...
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Highlights from our Summer Sale
Photograph: Jason Lowe The Sale season can seem overwhelming: with such an array of wines discounted to deliciously appealing prices, how does one pick and choose? In an attempt to guide you through...
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Essential ingredients: strawberries
In our series identifying key seasonal ingredients, our Head Chef Stewart Turner sings the praises of the humble strawberry, while Demetri Walters MW suggests potential vinous partners. On the table:...
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Kill or cure?
Considering the effects of alcohol consumption on one’s health is not merely a modern preoccupation: in the autumn of 1957 we printed a brief discussion on the topic in our Number Three magazine which...
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The Golden Ticket
To celebrate the re-launch of our new, beautifully designed own-label range, we are giving customers the chance to win a golden ticket to an exclusive event with our Chairman Simon Berry. This...
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How to shop the sales (Berry Bros. & Rudd style)
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...
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Bordeaux 2014: The return of the king
Photograph: Jason Lowe Adam Bilbey, Sales Director for Berry Bros. & Rudd’s Hong Kong office, is confident the 2014 vintage could yet provide the impetus to reestablish Bordeaux’s reign of the...
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Castle in the sky
Formerly chief oenologist at Torres, Raul Bobet is now pursuing his dream in the Catalan Pyrenees with Castell d’Encus, his remarkable passion project driven by a plethora of non-indigenous varietals,...
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Essential ingredients: cèpes
Photograph: Simon Peel This month our Head Chef Stewart Turner turns to the earthiness of mushrooms, employing freshly foraged cèpes to create a classic risotto and elegant pastrami dish. As ever,...
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