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 magnum of 1949 Ch. Lafite Rothschild, purchased from Berry Bros. & Rudd. Here we publish the extract from our Number […]

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 introductory wine book Exploring & Tasting Wine tells you which wines to serve at what temperature Most people do not use […]

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 On the table: Our seasonal spotlight falls on squash which are now in their peak season. Although butternut squash are available throughout the year, […]

They came to Number Three: Lord Byron

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 how the life and works of infamous dandy Lord Byron were played out in our historic ledgers Whether he dined heartily on steaks and […]