“Bloody tasting notes. The infuriating, bombastic, ridiculous tasting note, sitting there all smug and chuffed with itself – “look at me, aren’t I clever”, it seems to chime. Cocky little…

“Here’s our menu, let me know if you have any questions…” The phrase that launched a thousand meals. You read, you choose, you ask, they bring: no titillation here, nothing…

Do you really know about wine? Or is all your swaggering braggadocio about to be mercilessly skewered by the secret wine buff in your midst? Noble Rot, Issue N6

The wines of Chianti are among the best known in the world, but not always seen as “premium.” As the region celebrates its 300th anniversary we meet some of the…

“A meal without wine is unthinkable for some. Being in a restaurant sober and not witnessing the cut and thrust of the dining room; missing that moment when the volume…

Having fallen from grace, Lambrusco is now making a comeback in its traditional form as a deep, dry, sparkling wine from Emilia Romagna. Zeren Wilson hails the return of this…

Everyone knows the wines of Napa and Sonoma, but some of California’s lesser-known wine regions are producing vintages that are equally appealing… Christie’s Magazine, February 2016

There’s something in the air and it’s Korean flavoured. Zeren Wilson finds out why Korean cuisine is the food of the moment Caterer, May 2015