The week in pictures

But man cannot survive on wine alone, so we were also treated to Ollie Dabbous’ tasting menu, which began with a selection of cured meats wrapped around bones and skewered onto feathers.

Among the highlights of the main dishes was a plate of cured wild salmon in a crème cru topped with caviar, which was daringly paired with the 2005 Gran Reserva.

Leave a Reply

Your email address will not be published. Required fields are marked *

Please note that comments are subject to our posting guidelines in accordance with the Defamation Act 2013. Posts containing swear words, discrimination, offensive language and libellous or defamatory comments will not be approved.

We encourage debate in the comments section and always welcome feedback, but if you spot something you don't think is right, we ask that you leave an accurate email address so we can get back to you if we need to.

Subscribe to our newsletters

Champagne Masters 2019

Deadline : 23rd August 2019

The Global Riesling Masters 2019

Deadline : 24th August 2019

Click to view more

The Global Organic Masters 2019

View Results

Cabernet Sauvignon Masters 2019

View Results

Click to view more