Pairings | Grenache gris
Anchovies are always reputed to be difficult with food but I found a great match for them over the past few days down in Collioure and Banyuls. Which of course there should be as they’re a speciality of the area.
Turbot is a luxurious fish you might well be serving over the holiday period, most probably roast or seared. But what sort of wine should you pair with it?
A gorgeously hearty, warming vegetable-based dish from Gizzi Erskine's inspiring new book Restore which is full of and advice on how to eat ethically and seasonally.
Everyone I know who’s into food has a soft spot for St John. True, it has/has had its ups and downs but It’s easy to forget just how groundbreaking it was when it opened 19 years ago. And how absolutely right its values still are in terms of serving great ingredients simply,