It’s the red wines that really last, in the bottle and the memory.
Grigson's recipes still have the power to surprise – God knows what readers in 1971 made of sushi with sweet beans – and her enthusiasm for her subject is utterly infectious.
It’s an all-you-can-eat buffet and soup kitchen combined.
In wine, the tendrils of power spread like well-nourished vines, wrapping around some surprising edifices.
I happened to walk into a shop near Richmond Park and found scores if not hundreds of withered and skinny dicks dangling from the ceiling.
Jam, not bombs.
The vegetarian movement has ground to a halt.
I’ve nothing against celebrated wines: enormous care and attention goes into their creation. Still, a little imagination is a heavenly thing.
A few years ago, the Great British Bun was in danger of extinction. Then, like a well-proofed dough, it rose again.
When it to comes to putting stuff in your mouth, only the spoon will do.
Why I hate the pathetic prescribed quirkiness of Ikea's new bed-based coffee house.