Premium London Indian restaurant, Gymkhana, has been voted the best restaurant in the UK in last night's National Restaurant Awards, run by Restaurant magazine, sister title to Harpers.co.uk.
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Dorian Guillon, assistant head sommelier at Alain Ducasse at The Dorchester, has won the inaugural Wines of Portugal Wine Quest 2014 competition set up to help spread the word about Portuguese wine amongst UK's leading sommeliers.
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Anna Greenhous talks to Oliver Hilton-Johnson of Tengu Sake, shortlisted for the International Wine Challenge 'Innovator of the Year' 2014 award, about how he's made sake more accessible and the growing interest in sake in the UK.
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Occurring within days, I was lucky enough to experience arguably two of England's finest chefs calibrate dishes to complement complex ferment from noble estates. These were served in the presence of two of the trade's most celebrated raconteurs.
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Master Sommelier, Matthieu Longuere, has been announced as the 2014 winner of Wine Australia's Tasting Blind Club.
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Harpers.co.uk talks with Michael Simms, head sommelier at Sartoria in Mayfair about how he accidently fell into training to become a top sommelier.
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Morrisons, Naked Wines, Bibendum, Corks Out, Vinoteca and the Chiltern Fire House were some of the big name winners announced tonight at the Harpers Awards at London's Hurlingham Club.
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France took home a total of 366 medals and commendations in this year's Sommelier Wine Awards, with nearly 100 more accolades than the runner up Italy, which took home 267.
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The 12 semi-finalists of the Moët UK Sommelier of the Year 2014, organised by the Academy of Food & Wine Service, have been announced who will now battle it out to go through to the grand final.
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Whether sake should be drunk warm or cold is the subject of much debate. People unfamiliar with sake have often only experienced it warm, and so believe this is the way it should be served. Some sake fans claim good quality sake should always be served cold and that bad sake is warmed to hide its faults. However, it isn't that simple.
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Published: 22 April, 2014
According to research recently published in journal, "Science", the average human is equipped to differentiate some one trillion odours (999,999,990,000 more than previously thought). Buoyed by these findings, I was keen to apply my apparently amazing snout to the finery at Clos Maggiore's wine club. Tonight's instalment was hosted by Matt Thomas. Formerly a store manager at Majestic Wines, Thomas joined Hallgarten Druitt, as account development manager six months ago. Despite Clos Maggiore's Covent Garden location, Thomas's territory, work-wise and residentially is Dalston where he secured accounts, White Rabbit and Jones & Son, which he highly recommends are worth a visit
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Published: 02 April, 2014
Those struggling to get through their five or seven fresh vegetables a day might want to try a new range of vegetable cocktails from mixologist Thomas Weinberger of Barschule München.
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Published: 31 March, 2014
Heston Blumenthal is to close his three Michelin star restaurant, the Fat Duck, and re-open it in Melbourne, Australia as part of a six-month deal with the Crown Melbourne Resort. When it returns to the UK it will be replaced by his other UK Michelin restaurant, Dinner.
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Published: 14 March, 2014
Discover the Origin, a campaign focused on Bourgogne Wines, Parma Ham, Douro Wines, Parmigiano-Reggiano cheese and Port, is set to host two mastercalsses in May featuring award winning sommelier Gerard Basset.
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Published: 07 March, 2014
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Published: 28 February, 2014
The UK on-trade is for the last time going to have the chance to literally Discover the Origin of some of the most iconic drink and food products produced in the European Union with a series of masterclasses featuring some of the trade's most well known figures including Gerard Basset MW, MS.
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Published: 26 February, 2014
Combine one part history lesson with another part insight into the runnings of five family businesses, with a final part of tutored wine tastings, and the first Fells wine forum would result.
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Published: 26 February, 2014
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Published: 07 February, 2014
Ahead of this month's SITT tastings, Erin Smith talks to key suppliers about how they hope to help independents give their range a boost
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