Talk:John Harvey & Sons

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Food and drink: Wine Low‑importance

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Sourcing

I'm struggling to get any information, let alone sources, for this article. What is currently there is simply moved from the Bristol article. I think Harvey's are owned by Allied Domecq, but judging by their website it is definately a case of stealth marketing; it isn't eveb listed under their brands, so maybe I'm mistaken. Any info gratefully received. -- 217.34.7.241 18:04, 11 Apr 2005 (UTC).

How about [1], [2], [3], [4], [5], [6], [7], [8]. I haven't checked these out, but found them with a few minutes googling. Have you got access to a university or a large public library - they have access to archived newspaper sources like LexisNexis, so you should be able to access The Bristol Evening Post and Western Daily Press. The Times Digital Archive would probably also have material. Jezhotwells (talk) 02:08, 10 January 2010 (UTC), better late than never :-)[reply]

The link to a harveys website in the box on the top RHS is broken. — Preceding unsigned comment added by 109.155.226.211 (talk) 12:14, 18 September 2011 (UTC)[reply]

Somebody must have fixed it. It works now.NorthCoastReader (talk) 23:41, 16 May 2012 (UTC)[reply]

Attribution note

Some of the content in the Bristol Cream section is from the merged stub Bristol Cream. Agne ^Cheese/^Wine 00:02, 10 January 2010 (UTC)[reply]

Spelling

"Harveys Cellars" per Harvey's Cellars itself, at http://harveyscellars.co.uk/

Harveys Cellars at 12 Denmark Street, Bristol … certainly one of Bristol’s finest hidden gems and a name alone that conjures up visions of a glorious past!

and http://harveyscellars.co.uk/about-us/

A SOPHISTICATED BAR WITH ELEGANT SURROUNDINGS, HARVEYS CELLARS IS THE IDEAL PLACE TO [...]

and "Harveys Bristol Creme" per http://harveyscellars.co.uk/the-harveys-story/

THE HARVEYS STORY > A FEW PIECES OF HARVEYS HISTORY … they became most famous for their blend of fortified Spanish wine, Harveys Bristol Cream which was created in these very cellars.

--Tenebrae (talk) 01:03, 5 August 2017 (UTC)[reply]