We asked our in-house chef, Clive Greenhalgh of  Gatherers Caterers, to come up with his favourite autumnal food and wine pairing. Much to our delight, he was more than willing to cook up a storm in ...

It is somewhat my fault that Corney & Barrow are members of the Bumblebee Conservation Trust. As a volunteer ambassador for the science-based educational charity, I cannot help but enthuse about b...

This month we shine the spotlight on Adam Ketteringham, Account Manager – based in our new Leeds office. Q) Tell us a bit about you and your role at Corney & Barrow? I am one of the account...

Some may say Sancerre needs no introduction. It is certainly one of the most famous wine appellations in the world, particularly for Sauvignon Blancs. For decades, Sancerre’s captivating aromas and ...

As Édouard Moueix told us during our recent tastings in Bordeaux, 2022 was a year in which the sudden heat of May jolted flowering to life and ushered in a pattern of heat spikes – one in each of J...

This month we shine the spotlight on Guy Seddon in the Fine Wine Buying team. Q) Tell us a bit about you and your role at Corney & Barrow. I run the Fine Wine Buying Team at C&B. We are resp...

Recipe by Helen White – from her blog helskitchen.co.uk. Chocolate aside, there’s some traditional tasty flavours knocking about at Easter that bring not just joy to the palate but fill the kitche...

Lamb is deeply associated with the Easter feast. We feel that the Spring lambs are best left in the fields – the year olds are now full of flavour and this cut is the most tender. Tarragon pairs...

Vincisgrassi is a kind of deluxe lasagna that originates from the Marche region of Italy. Traditionally it uses prosciutto, porcini and truffles but this version is a bit easier on the wallet and work...

Saltimbocca of Monkfish Saltimbocca – translates as “jump in the mouth”. I was inspired by the 1980’s recipe created by Alastair Little. It is delicious as a starter – here served wi...