By Rupert Taylor, Sales Executive, Hush Heath Estate
There have been many many highlights to 2011 for me in terms of food and drink. It’s been a year of new discoveries and new adventures. I started running at the end of last year and this seems to be my way of justifying what a greedy pig I’ve been.
In no particular order here are …
by Gareth Groves
“I am a legend!”
The great Ben Collins is indeed a Bibendum legend. He’s been here from the very beginning, half his life in fact, selling fine wine to the great and the good around the country. On Monday night more than a few Bibendumites gathered upstairs at our local The Lansdowne to celebrate his 60th birthday. As …
By Adam Byatt, http://www.trinityrestaurant.co.uk/
It’s with childlike anticipation that I enter each year never quite knowing what eye-opening food experiences, restaurant discoveries and magical ingredients will enlighten my year.
2011 has been exceptional, which is an odd thing as I’m no spring chicken and one would imagine that having seen so much already it would be tricky to be inspired. I actually think that years give us …
By Rob Pickard
With Christmas round the corner, I’m sure the spirits fans amongst you will be dusting off those obscure bottles in the spirits cupboard and stocking up on the essentials for the annual period of experimental cocktail making. However if you are drinking out over the next few weeks in London and want to sample …
The Albert Beerens Brut Reserve NV displays a vibrant straw-gold colour with a lively yet subtle mousse. The aromas are complex yet fine and the palate is balanced and round with delicate apple, citrus and peach fruit. The blend is made up of 57% Pinot Meunier, 25% Chardonnay, 18% Pinot Noir, and you will be hard pressed to find another Champagne for …
By Will Lowe, http://www.willlowe.com/
Day two of our vinous adventure began, unsurprisingly, where day one had ended: Chablis. After a quick breakfast, we set about trying to find the inimitable Patrick Piuze (accompanied, incidentally, by a rather lovely sunrise).
I’ve been aware of Patrick Piuze for a few years now, and imagined that a brief walk through Chablis would take …
By Will Lowe, http://www.willlowe.com/
On November 21st, Bibendum’s Training Team packed up and headed to Burgundy for an educational extravaganza. Why Burgundy? Simple, really: if you can understand Burgundy, then you can understand Pinot Noir and Chardonnay from all over the world. And November is an ideal time to visit, since the sun-seeking tourists are long gone, the harvest is completed, …
Introducing the ultimate party pleaser, d’Arenberg The Cadenzia 2009. Aussies may be celebrating the holidays grilling burgers on the beach, but at least Australian producer d’Arenberg has parcelled up a Chateauneuf-du-Pape style red, packed with cranberries and spice to keep us smiling this chilly winter.
By Rupert Taylor, Sales Executive, Hush Heath Estate
Two weeks ago I took the step off the restaurant floor and into the vineyard to work as the sales executive for Hush Heath Estate.
I didn’t think it would take long for me to feel the urge to get back in the cellar, but maybe didn’t quite intend that it would …
By Pete, TheFloatingRumShack.com
I strongly suspect that Alexandre Gabriel, the President of Cognac Ferrand and creative genius behind the portfolio of Plantation rums is something of a magician. I imagine him weaving spells involving great rum from the Caribbean islands and a variety of interesting casks that have enjoyed a previous existence holding …
