Douglas Blyde heads to newly-opened Mayfair joint 20 Berkeley to give his assessment on what this manor house-inspired offering from Creative Restaurant Group is in need of.

Douglas Blyde hears how Matilda Ruffle authors a compelling wine and sake selection alongside the “boundary-pushing” cuisine of her chef husband, Tom Tsappis, at Killiecrankie House in Perthshire.

Douglas Blyde boards supper club-cum-restaurant Darjeeling Express, Asma Khan’s “soulful” all-women run restaurant, and travels through the Kingly Court establishment’s Indian home-cooking-inspired menu.

Much garlanded master blender, Dhavall Gandhi (formerly of The Macallan and The Lakes Distillery) will launch KANDOBLANC, a brand “celebrating the fusion of ideas, cultures and creative influences through exquisitely crafted objects” in October. He talks to Douglas Blyde about inaugural whisky, AGA, and his illuminating journey into dark spirits.

Douglas Blyde heads to the Highlands to dine at MARA. During his visit, he discovers how general manager Phil Scott has created a wine list that combines “a judicious chunk of personal favourites” with those of his colleagues including a dry, unfortified Pedro Ximénez served by the glass. Taken from the 2022 Wine List Confidential guide.

Douglas Blyde pays a visit to The Vineyard at Stockross, which claims to bring “the spirit of California” to the Berkshire countryside. From Joseph Phelps to Plump Jack, he explores how the oenological offerings of the Golden State have made headway in the home counties. Taken from the 2022 Wine List Confidential guide, available to buy now.

Douglas Blyde gains access to Mayfair private members’ club Oswald’s and discovers how wine director Tim Parkinson has turned the exclusive establishment into a haven for “icon bottles”, especially those from prestigious South American producers. Taken from the 2022 Wine List Confidential guide.

Douglas Blyde heads inside what was once Shoreditch Town Hall to explore The Clove Club. During his visit, he discovers what wines make head chef Isaac McHale tick and learns how the restaurant is improving its English sparkling offering.

Douglas Blyde embarks on a beak-to-foot odyssey at Soho spot Humble Chicken to taste for himself whether this poultry-focused restaurant really does rule the roost.

A fresh, flavourful menu from a pioneer of ‘cryo-concentration’ alongside a developing wine list ensured a memorable trip to Pavyllon for Douglas Blyde.

Douglas Blyde finds homegrown comforts when he makes his way to Wadhurst to visit Sussex Pass at The White Hart and explore some of the restaurant’s list of more than 100 English wines.

Douglas Blyde takes a trip to The Grill by Tom Booton on Park Lane and tastes how head sommelier Leonardo Barlondi “pairs a brave and personal course when it comes to liquid collaborators” with the menu.