Challenging the three Cs of Christmas, part 1: Champagne
The first part of our guide looks at alternative sparkling wines to match with festive canapés and decadent breakfasts.
Ben Colvill
Creative freelance wine/food writer and editor
Falstaff International
•
15th December 2022
Challenging the three Cs of Christmas, part 2: Chablis
Part 2 of our challenge takes in alternative dry whites for festive seafood, fish and light starters.
Falstaff International
•
20th December 2022
Challenging the three Cs of Christmas, part 3: Côte de Beaune
Alternative “big whites” for the festive centrepiece.
The Guide
•
25th November 2024
All I want for Christmas is ...
Local food and wine writer Ben Colvill takes the hard work out of the festive wine haul.
Falstaff International
•
25th November 2022
London’s finest cheese shops: a festive guide
From traditional purveyors of fine cheese to funky new arrivals, London’s artisan cheesemongers go into overdrive at Christmas time.
Falstaff International
•
5th December 2022
Game for Christmas – the perfect roast for smaller households
With even the smallest commercially available turkeys and geese dwarfing the Christmas table, game birds offer a tasty and elegant alternative.
Falstaff International
•
21st December 2022
The great Christmas pud conundrum
A guide to the notoriously difficult task of selecting wines for your Yuletide dessert.
Falstaff International
•
15th November 2022
Recipe: winter spiced granola
Oats toasted with maple syrup, flecked with nuts and bejewelled with fruit - this granola is naturally and unapologetically vegan.
Falstaff International
•
6th April 2023
Cooking with the seasons: oysters
Falstaff does an oyster deep-dive, down through the churning seas of foodie fashion and the maelstrom of menu terminology...
Falstaff International
•
11th November 2022
Save the date: 17 November is Beaujolais Nouveau time again
It’s time to celebrate Le Nouveau once more. Falstaff explores the ongoing appeal of Beaujolais’ child prodigy.
Falstaff International
•
11th May 2023
Syrah in focus, part 3: new world, new homelands
The last chapter in our Syrah story: The Americas, New Zealand and Australia...
Falstaff International
•
13th February 2023
Syrah in focus, part 1: the French homelands
16th February is International Syrah Day – Falstaff celebrates with a deep dive into this brooding, mysterious variety.
Falstaff International
•
17th November 2022
Beyond the Nouveau: exploring the subtle complexities of Beaujolais’ 10 crus
Closing the door on the Nouveau festivities, Falstaff turns to the richer delights of Beaujolais’ more grown-up wines.
Falstaff International
•
13th March 2023
Syrah in focus, part 2: journeys around the world
Part two of our series follows Syrah through Europe and beyond.
Falstaff International
•
5th September 2022
Franciacorta: Italy’s young pretender to the sparkling crown
Rejecting the tank production methods of neighbouring Prosecco, Italy’s Franciacorta has its sights firmly set on another model: Champagne.
Falstaff International
•
27th June 2023
Summer cheese and a glass of something chilled: a guide
Summer offers some of the year’s best cheese: here’s our pick along with ideas for drink pairings.
The Guide
•
21st October 2024
Toasting Tradition
On 21st November, a young red wine is released at exactly 12:01am in Beaujolais, France. Food and wine writer Ben Colvill celebrates Beaujolais Nouveau Day.
Falstaff International
•
1st June 2023
Where to eat seafood in London, part 1
London is a truly great seafood city: here are our favourite seats at the bar for cracking, picking and shucking.
Falstaff International
•
21st February 2023
Cooking with the seasons: venison
Lean and with a wonderful depth of flavour, venison is not just for the landed gentry.
Falstaff International
•
24th February 2023
Best Sunday Roasts in London
Falstaff has scoured London’s rustic pubs and local restaurants to find the most delicious Sunday roasts.
Falstaff International
•
26th January 2023
Recipe: spiced Seville orange shortbread with vanilla sugar
Light and crumbly biscuits scented with bitter orange and delicately spiced with cardamon and fennel seed.
Falstaff International
•
12th June 2023
The Isle of Wight Garlic Festival
2023 marks the 40th anniversary of the famously pungent Isle of Wight Garlic Festival.
Falstaff International
•
2nd February 2023
Dutch Chef wins the prestigious 55th annual Taittinger prize
Jan Smink is crowned winner of “Le Taittinger” prize, one of the most prestigious in the world of cooking.
The Guide
•
21st October 2024
Beyond Assyrtiko
Food and wine writer Ben Colvill scours the town for signs of the Greek wine renaissance
Load More