Clik here to view.
From the inside: barrel to bottle
Photograph: Simon Peel Originally published in the spring of 1971 in our Number Three magazine, this article considers the move toward château-bottling and away from shipping in cask, much to our...
View ArticleClik here to view.
How to choose wine for your cellar
Photograph: Joakim Blockstrom While our team is always ready to advise on building a wine cellar, this extract from our Wine School’s introductory book – Exploring & Tasting Wine – explains which...
View ArticleClik here to view.
Five tips for making cocktails at home
As London Cocktail Week hits town, we asked Alessandro Palazzi – master mixologist at Dukes – for his tips on making cocktails at home, from the truth about juice to simple bitter twists. Always use...
View ArticleClik here to view.
A bit of all white
Belondrade y Lurton has been deftly showcasing its enthusiasm for the Verdejo grape since 1994. Here the winery’s technical director and oenologist, Marta Baquerizo Mesonero-Romanos, discusses its...
View ArticleClik here to view.
They came to Number Three: Lord Byron
Portrait by Richard Westall First published in the Autumn 1958 edition of Number Three Saint James’s Street, the following piece is part of a series entitled “They Came to Number Three”. In it we see...
View ArticleClik here to view.
Essential ingredients: squash
Halloween may be behind us, but the squash season certainly isn’t. This month our Head Chef Stewart Turner provides a wholesome pie recipe, while Demetri Walters MW suggests appropriate wine pairings...
View ArticleClik here to view.
Hot and cold: the right temperature to serve wine
If you’ve ever been served a luke-warm glass of Merlot, or fine white Burgundy with an icy chill, you know that having a great wine doesn’t necessarily mean people drink one. This quick guide from our...
View ArticleClik here to view.
Extempore effusion
In 1973, one of our customers wrote to us, forwarding on a slightly unconventional thank you note they had received from one Cecil Day-Lewis, the grateful recipient of a Christmas present in 1957 – a...
View ArticleClik here to view.
How to open Champagne
Photograph: Jason Lowe With New Year’s Eve just around the corner, this extract from our introductory wine book tells you how to pop corks like a pro (and without losing half the bottle) Standing on...
View ArticleClik here to view.
Liquid history: 1945 Ch. Léoville Barton
Once filled with 1945 Ch. Léoville Barton, this bottle now resides in the Directors’ Dining Room. Photograph: Nick Turner We are surrounded by our vinous past at No.3, from the still-unopened bottles...
View ArticleClik here to view.
From our kitchen: truffle and lobster macaroni cheese
This month our Head Chef Stewart Turner cooks up a truly indulgent feast for two – combining fresh, native lobster with shavings of truffle and macaroni cheese. Demetri Walters MW suggests the perfect...
View ArticleClik here to view.
They came to Number Three: The Prizefighters
Tom Cribb, Champion of all-England. Bettmann/Getty Images In the spring of 1979, in the 50th issue of our magazine Number Three, we wrote about one of the most intriguing entries in our weight books...
View ArticleClik here to view.
Brothers with altitude
Eric Durand. Photograph: Jason Lowe At Domaine Durand in the Ardèche, siblings Eric and Joël Durand produce estimable Syrah, Marsanne and Roussanne, but it is their outstanding Viognier, farmed at 450...
View ArticleClik here to view.
The biodynamic duo
Photograph: Jason Lowe Fifth-generation winemakers Christine and Eric Saurel are the proprietors of the feted Domaine Montirius in Vacqueyras, as well as tireless crusaders of the biodynamic cause....
View ArticleClik here to view.
The world’s 50 best restaurants
Enrico Crippa from Alba’s Piazza Duomo celebrates being placed at No.15 While the wine world is looking to Bordeaux, this week all foodie eyes are on Sydney, where the glitterati of the restaurant...
View ArticleClik here to view.
Seasonal sensations: wild garlic
As soon as the bluebells blossom, Britain’s abundant wild garlic begins to poke its head through the soil. To honour its spring re-emergence our Head Chef Stewart Turner has whipped up a lovely...
View ArticleClik here to view.
Bordeaux 2016: our top cellar-fillers
Ch. Léoville Las Cases. Photograph: Jason Lowe In a very good vintage such as 2016, we always recommend putting aside some of our favourite wines – bottles which won’t break the bank but will reap...
View ArticleClik here to view.
Fighting frost
Before and after frost struck a row of vines in Bordeaux With the worst spring frosts for 30 years causing havoc across Europe, Will Lyons and Barbara Drew look at what is next for the 2017 vintage and...
View ArticleClik here to view.
Just around the corner
Our shop at 63 Pall Mall. Photograph: Joakim Blockstrom Over the past few months, you may have noticed rather a lot of building work going on around Pall Mall. Well, we have to confess – it was us....
View ArticleClik here to view.
On the table: Elystan Street
Philip Howard needs little introduction. The Square has been a staple of London’s fine-dining scene since it first opened in 1991. His new solo restaurant, Elystan Street, opened late last year: we...
View Article