Only real ale can rival fine wine
And it’s a lot cheaper too.
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Food & Drink
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Food & Drink
The New Statesman Wine Club
An old Rioja, a simple Claret,and a Burgundy far too nice to put in risotto
Sampling a selection of bottles available at reduced prices to readers through the recently launched New Statesman Wine Club.
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Why the once-maligned egg is now ubiquitous
Fears of high cholesterol and salmonella created a culture of distrust that took years to crack.
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Teetotal Trump and the return of abstemiousness
To turn our backs on the gentle, humane ritual of drinking and sharing wine is to impoverish life.
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The changing face of Lent
It has suited our capitalist, secular economy to relinquish the fasting but keep the feasting.
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Why do so few wine-makers speak of love?
Romance is as important an ingredient as terroir.
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The Seventies kitchen re-revolution
The decade that gave us the chicken kiev and butterscotch Angel Delight is back.
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How Instagram killed British food
Slop for the brain, slop for the tastebuds.
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