Planning an Easter weekend lunch or a sumptuous spring dinner? If you want to be sure your table looks the part, then here are a few handy hints:  Cover your table with a crisp plain linen tablecloth and contrasting napkins. If you go for a plain cloth, then you can change your table décor by using different coloured napkins and other accessories. It is easier on the purse to do this, and it also means you achieve a classic, stylish look effortlessly. Lay your placemats and put the main course knife and fork either side of each mat, then lay the starter cutlery outside this. Pop the dessert spoon above the fork with its handle to the right. Water glasses should be place above the knives with wine glasses above to the right. White wine glasses be placed to the right of the water goblets. Arrange fresh spring flowers as a centrepiece and add handwritten place cards for a personal touch. Make sure your floral arrangement isn’t too high so people can’t see or speak over it. Place napkins on the side of the fork.

If you’re looking for something different to try for a dinner party, how about giving ceviche of scallops a go and use our Bacchus white wine as an ingredient in the dish, as well as to serve with it. Scallops are still in season in the UK in April, so this might be a great addition to your Easter feasting plans too. Remember to take care when eating seafood and to buy your ingredients from a reputable shop. Always seek specialist advice from an experience fishmonger. Serves four people Ingredients 8 fresh scallops cleaned 200ml olive oil 25ml of our Bacchus white wine, also serve the dish with a glass 50ml vermouth Juice and zest of 1 lime Juice and zest of ½ lemon 1 shallot peeled and sliced 1 clove of garlic peeled sliced. Micro herbs Coriander, pea shoots or similar, parsley Herb oil 1 bunch of coriander 300ml olive oil Method Herb oil Wash thoroughly the coriander and dry on a cloth. Bring to the boil a pan of salted water and blanch the coriander for one minute and place into ice cold water until cold. Drain the coriander and squeeze out excess water pat dry. Place the blanched coriander into a food processor with the oil and blend for three-four minutes until the oil is bright green. Leave the oil to infuse for five minutes. Have a piece of cheese cloth and double it over. Place the cheese cloth under cold water until soaked, wring out the cloth. Place cloth into a fine sieve, make sure the cloth is double thickness. This will stop any sediment from the herbs straining through. Pour the oil into the cloth and leave to strain naturally. Once strained pour into a jar and chill. For the marinade Place the olive oil, wine, vermouth, lemon and lime juice into a mixing bowl and whisk together, add the garlic and shallot, season with salt and pepper. Leave at room temperature for at least one hour. For the scallops  Slice the scallops into four-six rounds depending on the size of the scallops. Season the scallops and place into the marinade for 10 minutes. The scallops will start to turn white once ready. Gently strain the scallops from the marinade and place onto a plate to drain. Check the seasoning and plate up the scallops. Spoon over a little of the ceviche marinade. Mix a selection of the herbs; season and place on top of the scallops, drizzle over the salad and scallops some of the coriander oil and serve.

Not only do we have an abundance of different British produce in this country for us all to enjoy, but by purchasing it there’s a bigger positive impact to be had too. Nutrition Eating seasonally is one of best ways of eating healthily. In season, fruit and vegetables contain the most nutrients and, luckily, English wine is perfect in all seasons! Backing the economy When you buy British, you are supporting to the economy around you. Many small producers, like us, would be unable to survive without the backing of those in the neighbourhood around them. Carbon footprint Buying closer to home reduces your mileage and, as a result, your impact on the environment. Traceability Buying our wine guarantees you’ll know exactly where your grapes were grown and who has picked and made it.

Ortega, pronounced or-TEG-a, is a variety of white grape that does well in cooler weather conditions, making it ideal to grow here in Herefordshire. How to serve Ortega To really appreciate the profile of an aromatic English Ortega like ours, it’s best to serve it cool and chilled. However, if it’s too cold though that’s not ideal, so make sure you don’t leave it in the fridge for too long. The perfect temperature is between 8-10°C (46-50°F). This assists with unlocking the fruity and floral aromas from the wine. If you’ve been keeping our Ortega at room temperature, then a brief 30-minutes in the fridge will be perfect. That’s just enough time to refresh it and not enough to suppress its lovely aromas. Remember not to use ice too! Choose your glass A decent-sized angular white wine glass is ideal. It will permit the floral notes to shine. Just desserts…and more Our Ortega is a versatile wine that is an excellent companion to many dishes both sweet and savoury. Its floral notes make it a perfect partner for desserts, particularly fruity ones. Go for something like an apple crumble or an apricot tart. The almost sweet nature of Ortega makes for a great pairing with Asian spices too. Try a glass when you next have Indian, Thai or Vietnamese cuisine. Its brightness means it goes very well with seafood and another perfect match is with milder cheeses as its fruitiness cuts through the creamy nature of the dairy product.

If you’re planning on hosting a special event this year and are wondering how to serve the wines you’ve chosen or are planning on selecting, please use our simple and easy guide below. How much wine will you need? Working out the quantity of wine you’ll for your event depends on several factors. They are: The type of event you are hosting How many people will be attending How long the event will last. Make sure you know how many guests you’re expecting and the type of wine you’ll need. Allow at least half a bottle of red and white wine per person for a corporate dinner. For a wedding reception or celebration where there’s a toast planned with sparkling wine, make sure you have allowed for more than one glass per guest to prevent disappointment. What glasses to use Glassware sets the tone and is essential when it comes to the enjoyment of the wine you’re serving. For sparkling wines, go for Champagne flutes, coupes or even a white wine glass so the bubbles are preserved and the aromas are allowed to breathe. Depending on the type of white or red wine you’ve chosen, will dictate your choice of glasses. For lighter and more delicate choices, a Burgundy glass is perfect. For medium to full-bodied wines, the classic Bordeaux glass is ideal. Get your serving temperature just right For a crisp and fresh drinking experience, serve non-vintage sparkling wine at around 6-8°C. To better showcase its complexity, a vintage sparkling wine or Champagne should be served slightly warmer than an ‘ordinary’ sparkling wine. Lighter-bodied white wines, like our wines, prefer to be served at a cooler temperature and fuller-bodied whites at a slightly warmer one – aim for somewhere between 7-13°C. It’s very similar for red wines, with the range running from 12-18°C. Fuller bodied red wines benefiting from being served a little bit warmer than others at around 16-18°C.

Bacchus, pronounced ‘back-us’ and named after the Roman god of wine and partying, is the perfect white grape variety Valen-wine drink. Why? Because it can elevate any meal you create at home into a celebration and it also goes well with lots of dishes. What’s it like? Our Bacchus is known for its aromatic and refreshing qualities and like other English versions of this wine, it’s similar to the well-loved Sauvignon Blanc. Why buy it? Bacchus is a credible English wine on the world stage and is well-respected globally, so it has plenty to recommend it. Plus, by buying it in the UK where it’s been produced, you’re actually helping to reduce your wine consuming carbon footprint, boosting the country’s economy and are backing British businesses. What dishes go well with our Bacchus Bacchus wines are pretty versatility when it comes to pairing them with food. Here are some suggestions for dishes to try: Go greens Bacchus pairs beautifully with fresh vegetables. If you’re after a vegetarian option or something light for your Valentine’s lunch, or evening meal, put together a fresh green salad, a light asparagus-based dish or go for something with extra herbs. Spice it up If you like your food hot, then a Bacchus wine will complement it. Its fruity profile works well with Mexican and Thai meals, harmonising bursts of fruitiness with the spice. Try this Thai fish cake recipe . Pop to the cheesemongers We’ve said it before, but we can’t over emphasise this – Bacchus and goat’s cheese are a match made in heaven. The tanginess of the cheese paired with the crispness of our wine is a delight and sure to wow your Valentine. How about giving a lovely goat’s cheese salad a go? Seafood success Another perfect pairing that we’ve often touted is seafood and Bacchus. It’s a love match! The wine is great with grilled fish, seared scallops or traditional fish and chips. Why do they work so well together? The richness of the seafood is cut through by the wine’s acidity and it’s divine. What’s not to love? We’re fans of Rick Stein’s seafood risotto recipe .

This month we’re supporting the RSPB’s Big Garden Birdwatch. It’s from January 24-26 and all you have to do is count the birds you see in your garden or nearest outdoor space to help monitor our feathered garden friends. Try our simple ideas to help you get the most out of your Big Garden Birdwatch during the weekend of January 24-26. Set up a bird feeder, or table, near a window so you can easily see what’s going on in your garden if you’re doing your count there and not in another outdoor space. Use the RSPB website to help you identify the birds you see. Birds are more active first thing in the morning, so by doing your count then, you'll increase the number you see. Don't worry if you don't record all the birds you see, just note the ones you can clearly identify. You don't have to have a garden – you can do the count in your local park or any green space. Only count the highest number of birds you see at any one time. Use the RSPB counting sheet will help you keep a tally of what you see and the pictures will help with identification. Send your records in online to the RSPB – it’s quick and easy and it saves the charity money, so more can go towards helping wild birds. The Big Garden Birdwatch is an ideal excuse to take an hour out for yourself – make the most of it: make a cup of tea, get out the biscuits and turn the phone off. This hour is for you and the birds. It’s great for mindfulness!

New research from the University of East Anglia (UEA) – out in October last year – suggests English vineyards could improve the experience of visiting customers by investing in biodiversity onsite.  Researchers found visitors enjoyed their vineyard tours more when they listened to diverse birdsong. Biological Sciences UEA’s School of Biological Sciences, Dr Natalia Zielonka, who was a lead author on the research paper, said: “To understand the direct contributions of sounds to our experience of nature, we studied ‘soundscapes’ in English vineyards and measured their effect on vineyard visitors’ experience of tours.” Sounds collectively form soundscapes and play an important role in people’s experience of the outside world. Soundscapes However, unprecedented biodiversity declines are silencing natural soundscapes, while the sounds of ever-increasing urbanisation are becoming dominant. The study was performed in English vineyards like ours, which, like other agricultural systems, are encouraged to safeguard biodiversity. Dr Zielonka adds: “To mirror what soundscapes with more birdsong may sound like, we hid speakers in vineyards along tour routes. These played additional birdsong to some tour groups, creating ‘enhanced soundscapes’ that were louder and more diverse. Engrossed “At the end of tours, we collected responses from visitors through a survey to measure their tour experience. Vineyard visitors who experienced our enhanced soundscapes reported improved tour experience and showed stronger agreement with statements that the sounds in the vineyard were appealing and made them feel engrossed.” The researchers say the findings demonstrate how measures to conserve birds could also enhance vineyard visitors’ experience of the vineyards, which they hypothesise could in turn benefit the industry. Our biodiversity Here at Foxbury Fields, we’re already heavily into biodiversity and enhancing the natural environment in and around our vineyard. We do regular bird counts along with our nearby sister business Wyevale Nurseries . Spring bird survey Back in April 2024, Garden Design and Domestic Landscape Sales Manager at Wyevale Nurseries, Adrian Hoare completed his spring survey of the birds on the nursery. He recorded four of the nation’s top five: House Sparrow, Blue Tit, Blackbird and Wood Pigeon. He also saw some more usual birds when compared to the 2024 RSPB’s Big Garden Birdwatch results for Herefordshire. These included, to name just a few, the Chiffchaff and Treecreeper. Environmental management In total, Adrian recorded a healthy 44 species of wild bird onsite. A clear indicator that we are collectively managing our environment well.

Our LAST ONLINE ORDERING date for 2024 is Friday, December 20. We’re closed from December 20 until January 6, 2025. Thank you.

Grab your pals and get together with a glass of our wine and follow our handy hints on how to make a festive foliage wreath to adorn your front door this year. You can buy our wines from our e-store or from our various stockists near us here in Herefordshire. Always use the freshest foliage, as this will ensure your wreath last longer. Collecting foliage from your garden and hedgerows is ideal, just remember to forage responsibly. Try out different colours and textures of foliage – as this will make your wreath more interesting. Holly with berries gives a lovely effect and adds colour but all the berries in your garden or nearby hedgerows may have already been taken by hungry birds. If this is the case, look for rose hips as an alternative. Use a wire ring to make your wreath. Wear a pair of gloves to protect your hands and use a sharp pair of secateurs. Gather six to eight pieces of foliage together. Cut to six-seven inches long. Place into the wire ring and wire into place. Do not cut the wire. The next bunch needs to be placed over the stems of the first bunch to give a fuller effect. Continue all the way around until it looks full. For decorating, any theme can be used. For a traditional wreath, a red bow can be either placed on the top or the bottom of the wreath. This can be wired on. Pinecones, teasels, baubles, orange slices, lime slices, cinnamon sticks and small glass decorations will also need to be fixed with wire. Once you have finished your creation place it outside immediately. This will keep it fresher for longer. Regularly spray with a fine, light mist to keep it looking fresh.

There is plenty of evidence to suggest that exposure to natural environments has beneficial effects on people. People who live near nature report higher wellbeing and satisfaction with life. Plants in offices have been shown to have a positive effect on the wellbeing and creativity of workers. So, there is no reason to assume a cut, or potted, fresh Christmas tree won’t have the same impact in homes during the festivities. Appeal of fresh evergreen The University of Surrey’s environmental psychologist, Dr Birgitta Gatersleben says the appeal of fresh evergreen plants at this time of year is that they seem alive when everything else appears dead. She also says the depth of colour of real trees and the smell, as well as the physical act of bringing something live indoors, really appeals to people. Environmental One of the other benefits of having a real Christmas tree is that they can be much better for the environment. They are grown as a field crop, so as soon as one is cut, another is planted. Christmas trees help to reduce greenhouse gases by absorbing carbon dioxide while they are growing and once twelfth night comes, they can be made into chippings or mulch too. Being environmentally-sound is vital these days and it, also, has a positive impact on our mental wellbeing, as we feel we’re doing the right thing when we choose to be green. Boost your mood Once you’ve got your fresh tree up, dressing it can also boost your mood and improve your mental and physical health. Steve McKeown, a Psychoanalyst, says putting up Christmas decorations acts as an ‘anchor or pathway to those old childhood magical emotions’, which ultimately make us happier. Dopamine spike Meanwhile, Psychologist, Deborah Serani, says decorating your home can ‘create that neurological shift’ to happiness and that it also delivers a dopamine spike – a healthy shot of the feel-good hormone. So, there are many psychological and physical benefits of having a fresh, traditional Christmas tree. Why not pop down to your nearest Christmas tree farm and pick up one that’s been grown near you? Where to get a fresh tree near us Near us here in Herefordshire we’ve Dane End . Plus, our stockists Old Railway Line Garden Centre , Oakchurch farm shop and garden centre and Morris’ of Usk garden centre all have fresh trees too. While you’re out shopping, you could also pick up a bottle of our wine to enjoy while dressing your tree!

Christmas is a time for traditions, and we like to embrace as many as we can. One of our favourites is Stir-up Sunday, where families get together in the kitchen on the Sunday before the season of advent, which this year is on November 24, to make a Christmas pudding. Victorian It is a quintessentially British Christmas tradition and is said to have been introduced to the Victorians by Prince Albert, who loved everything to do with the festivities. Every member of the family gives the pudding mixture a stir and makes a wish, and traditionally, a silver sixpence was stirred into the mix to bring the finder wealth, health, and happiness for the coming year. Twelfth Night Cake The tradition dates to the ‘Twelfth Night Cake’, which was eaten during Twelfth Night festivities. Originally a dried pea or bean was baked in the cake and whoever the lucky person was who found it, became ‘king or queen’ for the night. There are records of this going back to the early 1300s. Coins The first coins used were a Silver Farthing or penny. After World War One, it became a threepenny bit and then a sixpence.  Today we use a five pence piece, but it’s courteous to warn people it’s in there before they tuck in, or they may break a tooth!

Our wines partner perfectly with cheeses and in the run up to Christmas we’re celebrating three of the best Herefordshire cheeses you can buy. Monkland Cheesemakers Monkland Cheesemakers make farmhouse cheese by hand, full of Herefordshire flavour using wonderful raw milk from nearby herds. Its most popular cheeses include Little Hereford, Monkland, Blue Monk and Little Hereford with Sage. Hancocks Meadow Farm Hancocks Meadow Farm is a 50-acre smallholding on the edge of the river Wye. The mother and daughter team incorporate sustainability into everything they do, sourcing feed from close by, when 100% pasture feed is not possible, to produce an artisan raw ewes milk cheese. Neal’s Yard Dairy – Dorstone Dorstone is made at Neal's Yard Creamery by Charlie Westhead. This turret-shaped goat’s cheese combines a light, fluffy texture with bright, citrusy flavours and a gentle acidity. Named after the Dorstone Hill where Neal's Yard Creamery sits, it’s made by setting the curd very slowly overnight. After draining for 24 hours, the cheese is rolled in edible vegetable ash.

Our award-winning vineyard nestles at the foot of the Malvern Hills on the Herefordshire, Gloucestershire and Worcestershire border and we’re proud to call Herefordshire our home. We do all we can to promote the county and are delighted to support our friends at Visit Herefordshire and all they do to raise awareness the area too. Here are a few of our favourite autumn and winter pastimes in Herefordshire…hopefully, if you’re a visitor, or a resident, and you’ve not done them before, you can try out some of these activities soon. Go stargazing This is the perfect time of year to indulge in some stargazing. You could even enjoy a glass of our wine while viewing the constellations! We’ve low levels of light pollution and open spaces in Herefordshire that mean it’s easy to get a good look at the night skies here. You might even be able to see a meteor shower – there’s Orionid in October, usually peaking around October 20 or 21, and Leonid will be active from November 6 to 30, peaking on November 18. Brilliantly, the Visit Herefordshire website includes a free downloadable stargazers guide to Herefordshire you can use too. Go foodie There are lots of wonderful makers and producers in our county and there are even foodie tours you can go on as well. We’re world famous here for our Hereford beef, plus we’ve some very quaffable craft beer, artisan cider and, of course, our (hyperlink to wines www.foxburyfields.co.uk/#Flavor). In the spring, there’s homegrown asparagus available from farm shops and the county is known for its summer strawberries too. Go rambling Herefordshire has some of the best walks around. We know we’re biased, but the county offers stunning scenery and breath-taking wildscapes for you to enjoy. We’ve wild mountain ponies, picturesque, ruined castles and ancient caves. You could end your adventure in a snug gastropub cuddled up by a warming open fire and tucking in to a hearty roast, featuring ingredients sourced in the county too. 

If you’re a sommelier in training, a wine connoisseur or just enjoy the odd glass or two, we think you might really like our top five wine movies. Pour a glass of your favourite tipple, preferably one of ours, put your feet up and watch one of these classics during the cooler winter evenings or weekend afternoons ahead. Uncorked Released in 2020, this is the story of a young man destined to join his family’s barbecue business. However, he upsets his father when he follows his ambition to become a master sommelier instead. Wine Country This film came out in 2019 and revolves around six women who travel to Napa Valley, California, to celebrate one of the group’s 50 th birthday. The trip becomes a ‘journey’, in more ways than one, when they question their friendships and the future. Back to Burgundy This is a French film, which was first released in 2017, so expect subtitles. It was directed by leading French director Cédric Klapisch and focuses on Jean, who must reunite with his siblings after their overbearing papa dies . Bottle Shock This film is all about wine snobbery and was released in 2008. When wine expert Steven Spurrier from Paris travels to California to find a cheap wine he can use for a blind taste test back in France, he discovers more than he imagined. In the Napa Valley, the Englishman finds a winery turning out excellent chardonnay. He decides to take the wine back to Paris and to make a name for himself in the process. Stars the late, great Alan Rickman. The Secret of Santa Vittoria This is a vintage in its own right! It stars another late, great, Anthony Quinn. Released in 1969, it’s all about an Italian town known for its vineyards. The locals find out that the occupying Nazis plan to take the wine. Resolved to keep as much as they can, the residents, led by Mayor Italo Bombolini, played by Quinn, offer the Germans some cases to appease them and hide the rest. However, Captain Von Prum, who is the Nazi leader, doesn’t fall for this and decides to search for the remaining cases. 

It’s getting to that time of year when we’re all indoors a bit more, so if you’re looking for an autumn podcast to listen to this evening, we’ve popped together a selection of some of the best wine related ones out there for you to try. So, grab a glass of wine and get stuck in! Eat, Sleep Wine Repeat This is a wine podcast celebrating the joys of wine and is ideal for anyone starting their wine journey. It’s full of casual wine conversations with tips, wine facts and tasting ideas to inspire your next bottle of wine or vineyard visit. Listen to winemakers, sommeliers and Master of Wines sharing their extensive knowledge, talking about wine regions and their favourite wine pairings. The English Wine Diaries This weekly interview series is hosted by Rebecca Pitcairn, editor, journalist and founder of The Southern Quarter , which is an online lifestyle magazine about English wine. Each week she’s joined by a guest to talk about their English wine journey. Guests include sommeliers, vineyard owners, hoteliers and some familiar faces too. Wine Blast with Susie & Peter Hosted by married Masters of Wine, Susie and Peter, this award-winning podcast focusses on wine and life and aims to raise a smile through interviews with some interesting and amazing people, plus thought-provoking chat, tips and Q & As. Wine Blast has been recommended by The Daily Telegraph, Evening Standard, Radio Times, Decanter and Wine Folly.

Bacchus is a cross between Müller Thurgau and Silvaner-Riesling. It tastes quite like a Sauvignon Blanc and works well with the sort of food that pairs with Sauvignon but is slightly lighter. English whites also have a delicate elderflower character. Just as Sauvignon goes well with goats’ cheese so do English whites – goats’ cheese salad goes perfectly with our Bacchus wine. Spring green vegetables like asparagus, peas and broad beans also go well with our Bacchus. Fresh seafood is another great pairing – try Bacchus with prawn dishes or crab salads. Other light salads without powerful dressings such as a chicken or even a fresh tomato salad also go well. Poached or grilled salmon without a rich sauce is another good option.  Light fish dishes like smoked haddock can work well too.

If you’re having guests around for drinks and you want to be sure you don’t dribble or make a mess when pouring your wine, then we’ve put together some free expert advice for you. Be organised You may have seen restaurant staff do this, and it’s a really handy hint, have a napkin ready to wipe the spout of your wine bottle when you’re serving lots of people. Holding the bottle with the label facing out isn’t essential, but sommeliers like to do it so diners or guests can see what is being poured into their glass. Standard wine pour A standard pour of wine is approximately 150-180ml. To get a near perfect serving, every time you pour your wine, measure out 150-180ml of water into a wine glass as a guide, then fill a glass alongside it with wine to the same line. Eventually, you’ll get so used to pouring to this line, that you’ll always do it. How to have no drips Deliberately turn the bottom of the bottle, as you hold it, away from you, with a slight flick of the wrist, as you stop pouring. Watch a sommelier do this and emulate them. You’ll need to practice this, as it’s not easy to master immediately. But it’s worth doing, as it’ll stop any last tiny drips from coming out of the bottle. You can also use that napkin you’re carrying to catch the drips too. Practice makes perfect! Trying out these ideas and techniques is essential, as practice makes perfect. Also, it means you can pour yourself a glass or two of wine and say it was essential to help with your training!

Now the summer weather looks a little bit more settled, fingers crossed, it’s time to titivate your garden or outdoor space ready for some summer entertaining.  Make the most of the brighter days and spruce up your area with the following ideas. Set the scene Use a beautiful selection of tealights and candle holders to set the mood around your table or garden. Twinkly lights and candles will help create atmosphere. Use beautiful tealights on their own dotted around or in groups of three. Make it comfy The weather may still turn chilly, so take out some throws and cushions to accompany any outdoor furniture you may have. If you are buying new furniture, don’t forget to consider what you need it for – do you want a full dining set-up or just a couple of comfortable chairs? Tableware Get organised for BBQs and picnics with your tableware pieces including plates, glasses and cutlery. Choose a few centre piece bowls that give a pop of colour and stand out. These are guaranteed to spruce up any table, pair then with similar shades of table napkin to create an easy, yet chic, colour theme. What to serve? There’s nothing nicer on a quintessentially British summers day, or evening, than a chilled glass of white wine and to help keep those food miles down, why not opt for an English wine like one of ours? Pop over to our online shop to order.