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Essential ingredients: wild garlic
With Storm Katie behind us, it seems that spring has finally arrived, bringing with it a host of new seasonal ingredients. Here our Head Chef Stewart Turner brings wild garlic into the kitchen and...
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Port: the Englishman’s wine
Photograph: Jason Lowe As we offer a very special Tawny Port to celebrate the Queen’s 90th birthday, we republish an article from the Autumn 1956 edition of our Number Three magazine focusing on this...
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Bordeaux 2015: our top 10
Pétrus, Pomerol. Photograph: Jason Lowe As we await the release of the wines, along with their all-important pricing, we present our pick of Bordeaux’s 2015 crop. Here you will find the 10 top-scoring...
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Bordeaux: classifications and rankings
Ch. Gruaud Larose. Photograph: Jason Lowe What is a Cru Classé – a Classed Growth? Why do parts of Bordeaux have a rigid pecking-order, and others not? In an extract from our Wine School’s introductory...
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A taste of Bordeaux: canelés
As the Bordeaux 2015 campaign begins, our Head Chef Stewart Turner offers a classic Bordelais recipe for canelés while Richard Veal suggests appropriate accompaniments. On the table: These little...
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Bordeaux 2015: picking favourites
Ch. d’Issan. Photograph: Jason Lowe Looking beyond the wines that ticked boxes and scored the highest, here we present the wines from Bordeaux 2015 that really set our team’s hearts aflutter, and whose...
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From the inside: true temperance
Tackling the inescapable issue of health, an article from a 1989 edition of our Number Three magazine ponders how far the wine merchant’s duty of care extends, establishing an attitude of “true...
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Bordeaux 2015: our best buys
Ch. du Tertre. Photograph: Jason Lowe Following on from our list of top-scoring Bordeaux 2015s, as well as those that pulled at our team’s heartstrings, we have put together a wish-list of wines which...
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How to store wine at home
Photograph: Simon Peel Finding that perfect corner to squirrel away special bottles until they’ve reached drinking perfection can be tricky. If your flat didn’t happen to come with a charmingly cool...
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The smallest order we ever dealt with…
Photographs: Joakim Blockstrom As we approach the Queen’s official 90th birthday, we republish an article from the spring 1970 edition of our Number Three magazine, all about a rather extraordinary...
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Best Industry Blog 2016
Voting for the 2016 Wine Blog Awards closed last week, the judges consulted and the results announced: we are delighted to have been named Best Industry Blog for the second year. Thank you to all who...
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Summer serves: Cleopatra
In our final cocktail recipe for the season, we present an elegant sweet-sour concoction made with the most serious (and extremely fashionable) soft drink on the market – Seedlip. No longer does a...
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Popular in pink: how to make rosé
Rosé starts from red grapes: here being pumped over as they begin their fermentation. Photograph: Jason Lowe. Interesting wines, still and sparkling, have led to a resurgence of rosé on wine lists. In...
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To vinous Samaritans
Photograph: Jason Lowe Twice in recent weeks we have been pleasantly surprised by the kindness of strangers. Here, we thank these anonymous do-gooders for their acts of generosity. In a city such as...
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From the inside: an uncertain future
Photograph: Simon Peel Originally published in the spring of 1970, this month’s article from Number Three considers the future of the independent merchant, considering both the impact of climate change...
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Germany: the home of Riesling
The slate soil helps the grapes to ripen by reflecting sun and heat onto them. Photograph: Jason Lowe This month we’re talking about all things Riesling. Here we look at the grape’s native home,...
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A taste of Bordeaux: entrecôte bordelaise
Ch. Pavie. Photograph: Jason Lowe In the wake of Bordeaux 2015, our Head Chef Stewart Turner provides another recipe from the region – this time it’s entrecôte bordelaise, a classic beef dish that’s...
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A guide to glassware
Photograph: Jason Lowe “Twenty per cent of the enjoyment of wine comes from the glass it is drunk from.” Francis Berry was a little ahead of his time in emphasising the importance of glassware in 1931,...
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They came to Number Three: the visitor from Rum Row
Ed Diamond, shot; Legs Diamond, shot; Fatsy Walsh, electrocuted; Lucky Luciano, poisoned. New York Daily News Archive/Getty Images No.3 St James’s Street might not be an address one associates with...
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A sporting stew: moqueca
As the nation’s athletes go for gold in Rio de Janeiro, our Head Chef Stewart Turner recreates a classic Brazilian fish stew that tastes as vivid as it looks. As ever, Demetri Walters MW is on hand to...
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