No other event has the ability to transform the way we drink quite like Christmas.
I do so love animals, especially dead, sliced up and roasted ones, their very life blood oozing out of them to the rim of my plate; the colour of conker on the outside, of velvet plush within.
Is there a more appropriate drink for Christmas night than a good whisky? Not for me there isn't.
Cheese and red wine may seem the ultimate no-brainer, but the two clash almost as often as they hit it off.
"The inspiration lies somewhere between the need to explore and wanting to entertain," explains Stuart Howe, the head brewer at Sharp's Brewery, who is creating 52 unique small batch beers this year and chronicling them on his blog.
On the first day of Christmas – well, December – I found myself waiting at an unusually fragrant bar.
There is a ritual in the Daoust household that has been observed since time immemorial.
New chocolate is one of those things (like new cheese, new restaurants and, I am told, new shoes) which cannot fail to pique the interest.
The simplest things are, infuriatingly, the most difficult to get right.
Sausage rolls should be approached with caution.
We all know that breakfast is important, but many of us overlook lunch. It's time to stop eating convenience food 'al desko' and start making exciting packed lunches
Stéphanie de Boüard-Rivoal is the eighth generation of the de Boüard de Laforest family to manage Château Angélus.
A decent supermarket bubbly, a classy Ruinart and a brilliant, full-throated fizz from Larmandier-Bernier