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Bygone Bashes

Take a look at all our past goings on.

Posted on by TomGilbey

Fun in the sun on Barnes GreenFun in the sun on Barnes Green

Hugo get's ready for actionWhoever said “home is where the heart is” got it exactly bang on, because our final outing of the summer was in our own backyard, in the baking sun on Barnes Green, and was a complete family affair.

Despite suffering sunburn and dehydration due to our dear H Van Hugo’s ability to channel a Black Hole of Calcutta airless vibe, as well as the disappointment of missing out on the opportunity to wet Holly Willoughby’s whistle, Barnes Food Fair was probably our favourite event of the year.

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Posted on by TomGilbey

Hugo 2 – 1 LiverpoolHugo 2 – 1 Liverpool

CheltenhamSouthbankEdinburgh – can any city resist Hugo’s bibulous charms?  …. and it’s Liverpool who got it last weekend, scribed by the nifty nib of Charlie …..

This weekend’s Liverpool Food and Drink Festival really was a game of two halves for us Continue reading


Posted on by TomGilbey

The Vintner goes VintageThe Vintner goes Vintage

Hugo, our 1960′s Citroen H Van was out last weekend at his most exciting outing yet, the Vintage Festival in partnership with the Real Food Festival at Southbank. Thousands of fabulously dressed people donned their trilbies and enjoyed three days of glorious sunshine, great food, live music and, of course, plenty of Hugo’s hooch.

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Posted on by TomGilbey

Hugo’s first playdateHugo’s first playdate

And what a couple of dates these were. Hugo stole the show at the Harrodian Summer Fair with plenty of Cremant Rose flying out of his side and equal measures of Prosecco pouring out of his back end.

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Posted on by TomGilbey

A MASTERCLASS ON CHABLIS AT SAMSA MASTERCLASS ON CHABLIS AT SAMS

The Vintner rolled out the big guns last night with a tasting of magnificent Chablis wines spanning four different vintages and five different vineyards.

A group of 24 gathered on the mezzanine in Sams Brasserie to hear where and how Chablis is made, how to taste it, what food to match it with and how to appreciate it’s quality.  Most importantly everybody enjoyed a learning about it with a glass or two in hand.

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