The week in pictures

Bollinger’s cellar master, Gilles Descôtes, was joined by the great and good of the wine writing world, including the inimitable Margaret Rand.

Introduced by Bollinger’s general manager, Charles-Armand de Belenet (right) and director of Bollinger UK, Victoria Carfantan, at the end of the lunch head chef Brett Graham talked us through the inspiration behind each dish, revealing how he managed to weave Bollinger lees and dried yeast into the menu, and how he used to pay just 60p each for the giant Duchy Estate Hereford oysters.

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