Ben Colvill

Falstaff • 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 • 13th March 2023

Syrah in focus, part 2: journeys around the world

Part two of our series follows Syrah through Europe and beyond.

Falstaff • 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 • 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 • 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 • 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 • 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.

Falstaff • 12th June 2023

The Isle of Wight Garlic Festival

2023 marks the 40th anniversary of the famously pungent Isle of Wight Garlic Festival.

Falstaff • 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 • 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 • 15th November 2022

Recipe: classic game chips

The more stylish offspring of the sauté potato and the potato crisp, game chips are the traditional accompaniment to roast game birds.

Falstaff • 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 • 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.

Falstaff • 24th January 2023

Cooking with the seasons: Seville oranges

A burst of citrus sunshine, Seville’s bitter oranges are surprisingly versatile and celebrated around the globe...

Falstaff • 21st July 2022

Bordeaux’s smoking pine forests: local winemakers ponder the impacts

As forest fires rage ever closer to the gates of Bordeaux’s wine estates, it’s not just this year’s vintage causing sleepless nights at the châteaux.

Falstaff • 20th June 2023

Where to eat seafood in London, part 2

The second part of our round up of fabulous places to eat seafood, especially shellfish, in London.

Falstaff • 20th December 2022

Challenging the three Cs of Christmas, part 3: Côte de Beaune

Alternative “big whites” for the festive centrepiece.

Falstaff • 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 • 18th April 2023

The wonderful world of London’s prix fixe menus

Lunch, pre- and post-theatre are the times to head out into London’s fine-dining scene...

Falstaff • 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 • 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 • 14th September 2022

Bordeaux´s white past

When we think of Bordeaux, we think of red but back in the 1950s, things were very different...

Falstaff • 3rd November 2022

Italy’s 2022 harvest – through the lens of Piccini 1882’s key estates

Italian super-brand Piccini 1882’s harvest report: the signs are good

Falstaff • 30th March 2023

3 wines for your Easter feast

With the privations of Lent coming to an end, it’s time to dial up the festivities with some great value wines (and food).