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Douglas Blyde enjoys a festive feast at the legendary The Fat Duck in Bray. While there, he tries Christmas classics such as prawn cocktail, mince pieces and Port, but with a Heston Blumenthal twist.
Filippo Bartolotta explores how Andriano and Kellerai Terlan have simultaneously joined forces and forged their own paths to become pioneers of white winemaking in Alto Adige.
The athletic head sommelier and head buyer for The Stafford talks to Douglas Blyde about the hotel’s upcoming English wine-pepped Coronation street party, his trio of mentors who are also his friends, and the importance of keeping informed of trends despite working in such a historic setting...