WLC Eats: Claridge’s Restaurant
Douglas Blyde heads to the recently revamped Claridge’s Restaurant at the famous Mayfair hotel. During his visit, he delves into how the “lavish” restaurant is excelling at vegetable-led cookery, and discovers why wine buyer Daniel Manetti’s motto is “keep pushing and never give up”.
WLC Eats: Pétrus by Gordon Ramsay
Douglas Blyde visits Pétrus by Gordon Ramsay and discovers from head sommelier Daniel Chelo how there is more to the Belgravia restaurant’s wine offering than the legendary Pomerol red.
WLC Eats: Hearth at Heckfield Place
Douglas Blyde heads to Hearth at Heckfield Place in Hampshire and digs into its farm-to-table ethos, including a dish of cauliflower “good enough to consider a conversion to vegetarianism”.
WLC Eats: Killiecrankie House
Douglas Blyde finds “avant-garde” dishes, including a taco of venison tartare and risotto with a smoked potato foam, alongside a plethora of sake pairings at Matilda Ruffle and Tom Tsappis’ “secluded” Perthshire restaurant Killiecrankie House.
Unfiltered: Ciarán Bagchus, Pied à Terre
The head sommelier of long-standing Michelin-starred Pied à Terre in Fitzrovia talks to Douglas Blyde about his ambitious plans for the historic wine list.
WLC Eats: Restaurant Andrew Fairlie
Douglas Blyde pays a visit to the late chef Andrew Fairlie’s eponymous restaurant, “set deep within the palace that is Gleneagles”. While there, he delves into the differing mark-ups on the wine list, and sees if the “big classic” main on the menu lives up to its big reputation.
WLC Eats: 20 Berkeley
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.
Unfiltered: Matilda Ruffle, Killiecrankie House
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.
WLC recommends: Darjeeling Express
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.
Meet The Maker: Dhavall Gandhi
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.
WLC recommends: MARA, Links House at Royal Dornoch
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.
WLC recommends: The Vineyard at Stockross
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.