Monthly Archives: April 2019

We're getting fizzical and you can too!

Posted by [email protected] on April 15, 2019

It's that time of year again. The weather is warming up in London so it's time to Get Fizzical with Three Wine Men!

The UK’s three most entertaining wine experts – Oz Clarke, Tim Atkin MW and Olly Smith – have, once again, searched the globe for their favourite Champagnes and sparkling wines and we're on the list!

Let's Get Fizzical takes place on Thursday, 9th May at East Wintergarden, Canary Wharf in London. Doors open at 6:00 p.m.

Oz, Tim and Olly will be mingling with everyone, so this is your chance to chat with them about the wonderful wines on offer, and you'll be able to taste as many as you wish.

There will be some sparkling masterclasses on the night, (extra charges apply), and a sabrage demonstration. Tickets are very limited for this special tasting and sold out last year so if you love bubbles buy yours HERE.

At No.1 Family Estate we also have two pairs of tickets to give away to two lucky winners. ENTER THE DRAW HERE.

Good luck, we'll see you there!


An Easter Feast

Posted by [email protected] on April 09, 2019

Easter is just around the corner, and while it may have become synonymous with chocolate overload, it’s also a time to gather family and friends for a Sunday feast of roast lamb!

This Easter why not add a little French flavour to your roast lamb by cooking it alongside boulangère potatoes. Lighter and healthier than Dauphinois, these potatoes are just as impressive. Your guests will be sure to exclaim ‘ooh la la’! These potatoes are named boulangère because in France they were given to the local baker to cook slowly in a bread oven.

Garlic & herb roast lamb on boulangère potatoes


  • Leg of lamb (2kg should serve eight guests)
  • 4 garlic cloves, sliced
  • Fresh sprigs of rosemary & thyme
  • 2 kg potatoes
  • 2 onions
  • 600 ml light stock
  • 50 gm butter



  1. Heat your oven to 190C/170C fan. Pierce the lamb with the point of a sharp knife and stuff each opening with a slice of garlic and small rosemary sprigs, scatter with thyme and season well with salt and black pepper. Place in your roasting dish and cover with foil.
  2. Peel and thinly slice your potatoes and place in a large ovenproof dish. Slice the onions and add toss these with the potatoes, any remaining slices of garlic and a good scattering of your fresh herbs.
  3. Heat the stock and butter together, then pour over the potatoes. Cover the dish with foil and bake in the oven with the lamb for 1 hr.
  4. Uncover your potatoes, place the lamb on top and continue to roast uncovered for a further 45 minutes.

(View the original recipe on the BBC Good Food website)

Serve with a chilled bottle of No. 1 Rosé. Bon Appétit!