Fred explains everything one needs to know in simple terms that it’s easy to understand and digest to give you a basic outlook on wines of the world. Fred, who is now 51, was brought up in Limoges, France and his parents both worked in healthcare. He has said his parents inspired him to work in the service industry. Even Hartnett, holder of a star herself, kind of concurs: “More than anything, Michelin indicates a particular level of consistency, as well as a certain style of dining. It’s not that places without stars are necessarily inconsistent, it’s just that you can be confident that a place with a star is 99.99% going to be bang on the money every single time.”

From 1st July 2021, VAT will be applicable to those EU countries where VAT is applied to books - this additional charge will be collected by Fed Ex (or the Royal Mail) at the time of delivery. Shipments to the USA & Canada: If you have ever said, 'I wish I knew more about wine,' this is the book for you. Read more Details In Wine Uncorked, Fred decants a career's worth of expertise, revealing how everything from percentage to vintage impacts what ends up in your glass, how to decipher a label and the optimum temperatures for serving. He then takes you on a tour of the regions, showing you how the landscape and climate work their magic on the wine produced around the world, highlighting key producers to suit all budgets along the way.FALSE “You’re kidding me, right?” laughs Hartnett. “If a guest wants meat well done rather than medium, just give it to them, irrespective of your own opinion. After all, they’re paying for it.” That’s not to say you can’t try to steer them, but it’s ultimately their decision, not the cook’s: “I mean, I can’t talk – I like ice in my wine, which gives most sommeliers a fit of the vapours.” FALSE This old saying is a relic of the days when summer algal blooms could cause a bit of an issue. “All shellfish now has to go through UV filtration for 48 hours before we can even think of serving it,” Outlaw explains. “As long as it’s from a well-managed fishery, it’ll be fine.” That’s not to say it’s entirely plain sailing: “Oysters turn milky when they spawn, so aren’t quite as pretty as you’d like, but they’re still OK to eat.” Sussex chef and English wine champion Steven Edwards has quietly opened his stylish speakeasy at etch. in Hove. If you have ever said, 'I wish I knew more about wine,' this is the book for you. Read more Look Inside Details

A downstairs farm shop selling flowers, artisan cheeses, a selection of fine wines, craft ciders, spirits, fresh produce and much more gives visitors sourced from the surrounding Sussex community gives visitors the perfect excuse to shop local. There will also be a fresh butchery counter from November 17. TRUE Hartnett, who oversees four busy London kitchens as well as various other ventures, says it would be “physically impossible to be in each and every one of them every day”. That sentiment is supported by Outlaw, who, while he’s downsized his operations in recent years, also used to run restaurants in London and Dubai: “There’s no way an exec chef can work across all their kitchens. The job’s essentially a management role, and more about orchestrating a team than being a hands-on cook.” FALSE “No chuffing way,” Madi says. “That’s not to say I don’t respect them – the work and sacrifice those guys put in is monumental, but you could say the same about the industry as a whole.”You’re not being poured the wine to pass judgment on whether or not you like it, though,” Keeling adds. “Few restaurants have the capacity to open and discard multiple bottles based on the whims of your taste.” If you're coming to Coles by car, why not take advantage of the 2 hours free parking at Sainsbury's Pioneer Square - just follow the signs for Pioneer Square as you drive into Bicester and park in the multi-storey car park above the supermarket. Come down the travelators, exit Sainsbury's, turn right and follow the pedestrianised walkway to Crown Walk and turn right - and Coles will be right in front of you. You don't need to shop in Sainsbury's to get the free parking! Where to Find Us He doesn’t tell you to follow strict rules or which wines are the best. He gives you basic knowledge and tools to go out and explore and make your own mind up. But, as Madi points out, “If a product is good and the guests like it, what’s the problem? Many big operators use factory-like dark kitchens that supply ‘homemade’ scotch eggs and pies to lots of restaurants, but I’d say smaller places, especially where the cook lives upstairs, tend to make everything themselves.” FALSE “If our menu says the pasta is hand-rolled, that’s because it is,” Hartnett says, though she accepts that not everyone is quite so honest.