1978 Bual

Cossart Gordon

Madeira / Portugal

White

3x3L	-	0 Immediate \| 1 Marketplace		£2,398.00
3L	-	0 Immediate \| 1 Marketplace		£799.00

On the Hunt for a New Whisky at Gordon & MacPhail

Following the success of projects such as the Arbikie Highland Casks, we have been on the hunt for another one-of-a-kind whisky to add to our range. This search took us, naturally, to Scotland, a country synonymous with whisky, and the home of Gordon & MacPhail, the world-leading malt whisky specialist who have been selecting and bottling Single Malt Whisky for ...

ON October 18, 2016

F+R Sommelier Series: Q+A with Louise Gordon of Heckfield Place

This month we were lucky enough to catch up with the enigmatic and incredibly busy Louise Gordon as she prepares for the highly-anticipated launch of Hampshire's Heckfield Place... Q. What set you on the path to becoming a sommelier A. It was a total accident. When I was 19 I went to work for a company with a wine warehouse ...

ON September 6, 2018

Q+A with Matt Abé – Chef de Cuisine, Restaurant Gordon Ramsay

We found a moment to quiz Matt Abé, award-winning Chef de Cuisine at Restaurant Gordon Ramsay, about the inspiration behind the unique menu he created for a recent Ch. Margaux dinner. He also told us about the importance wine plays at the restaurant and his close working partnership with Head Sommelier James Lloyd What is the biggest consideration when creating ...

BY Gavin Smith,

ON December 19, 2019

Q+A with James Lloyd - Head Sommelier, Restaurant Gordon Ramsay

Following our F+R event last Saturday we caught up with Head Sommelier at Restaurant Gordon Ramsay – James Lloyd. We talk to him about the challenges and rewards associated with working as Head Sommelier in one of the world’s most acclaimed dining venues. What is the preferred part of your role as Head Sommelier at Restaurant Gordon Ramsay? James Lloyd: There ...

ON December 18, 2019

The Glory Years of Chateau Margaux at Restaurant Gordon Ramsay

Last weekend FINE+RARE hosted a very special wine tasting dinner alongside Alexandra Petit-Mentzelopoulos of Chateau Margaux. An introduction to the history and unique philosophy of this legendary estate was presented alongside a specially curated tasting menu from top chef Matt Abé - Chef de Cuisine at the three Michelin star flagship restaurant in Chelsea. A cold, rainy Saturday evening in December; Christmas around ...

BY Craig Norton,

ON December 18, 2019