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The Perfect MatchWe regularly pop a cork as a pre-prandial treat, but Champagne also makes a great partner for many foods. Champagne’s popularity as an aperitif is no accident: it perks up the palate and stimulates the appetite for the meal ahead. But it is a much more versatile accompaniment for food than it is generally given credit. Fiona Beckett provides some pointers..
Delve inside earlier archives for October 2007 or browse through newer archives for November 2008.