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 vinous partners to balance the decadent flavours On the table: Macaroni cheese is comfort food nirvana, but here – with the addition […]

Liquid history: 1945 Ch. Léoville Barton

We are surrounded by our vinous past at No.3, from the still-unopened bottles that lie in our cellars to a handful of rather special empty ones which have been preserved. One such is a 1945 Ch. Léoville Barton. Here Anthony Barton, the Irish-born, octogenarian owner of the illustrious château, tells us something of this extraordinary […]

How to open Champagne

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 the Winner’s Podium, the triumphant athlete shakes the Champagne bottle and releases a fountain of fizz… This image of celebration (or shocking waste, if […]

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 […]