If a recipe calls for ‘Chinese cooking wine or dry sherry’, fino or manzanilla are good substitutes; sweet sherry is not.

It’s 2pm on a Friday in Bar Valette, The Clove Club’s new restaurant in east London, and lunch is in full swing. On the white-clothed tables (pictured above) are morsels inspired by chef Isaac ...

Sperling and her team are eager to pour unknowing guests a taste of dry, crisp, nutty sherry expressions. “You can start with a briny, bone-dry, crisp fino or manzanilla,” says Sperling ...

Pat the shrimp dry. In a medium bowl ... add the shrimp and cook for 30 seconds. Add the sherry and lemon juice and cook for 30 seconds more. Flip the shrimp with a spatula or tongs, and cook ...

If a recipe calls for ‘Chinese cooking wine or dry sherry’, fino or manzanilla are good substitutes; sweet sherry is not.