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Intoxicating Prose
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| Url: | http://douglas-wine.blogspot.com/ |
| Author(s): | Douglas Blyde |
| Language: | English |
| Tags: | Restaurants, Wine, London |
| Description: | Taking Pleasure Seriously: gastronomic adventures, London and beyond... |
| Ratings |  (10 Ratings) |
| Popularity: | 241 Followers |
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Temporary Break in Transmission
| THE past months have played like Pinball. I will be taking a couple of weeks to breathe and recharge, returning revitalised with a dashing spread of articles. See you then and merry Christmas... |
2009-12-13
Re-Generating Tuscany
| ‘I WANTED the ceiling to be vaulted, but my sister, Agnese – the architect – insisted it should be level,’ said Felippo Mazzei of Fonterutoli, whose ancestor recorded the name ‘Chianti’ over 600-ye...more |
2009-12-09
Oat Cuisine to Haute Cuisine
| [First published: Delicious]‘I LIVE in fear of the day a chav chef deep fries another headline-grabbing monstrosity,’ hissed Graeme Pallister, chef and co-owner of 63 Tay Street in Perth, Scotland’...more |
2009-12-06
Hebridean 'Love Boat'
| ‘You can do twins in there’ said Chief Purser, Dave Inge. Despite the fact that the ‘Hebridean Princess’ had been termed ‘a love boat’ by speaker, Martin Bell OBE on account of the frequent marriag...more |
2009-11-30
Hove-ward Bound
| CONSIDERING consumption (and copulation) are life’s cornerstones, the desire to know what others are eating is hardly surprising. But bites for bytes, it does seems that everyone has become a criti...more |
2009-11-25
Style, Scanned
| MARINA, author of addictive fashion site, 'Style Scanner' and partner of cork connoisseur, Jonathan ('Wine Splodge') is hosting this decadently dressed mannequin. Dazed and hungover, I snapped it f...more |
2009-11-24
Express Distress
| THE rambling basement sequel to Waterloo’s ‘Bangalore Express’ has a colour scheme resembling a hyped sports shoe, austere seating and A3 placemats that double as menus (supplemented by a la carte ...more |
2009-11-22
Cutting Cheese on Moxon Street
| ‘All top gastronomy writers survive on Milk Thistle – you really must start taking it,’ advised Dacotah Renneau, the venerable PR from leading Prosecco producer, ‘Bisol’. In addition to Mark Hix’s ...more |
2009-11-20
Roasting Guests
| THERE is, as the adage goes, no such thing as a free lunch. Owing to the intensity and expectation of organisers, I found a recent meal at Borough Market’s British restaurant, ‘Roast’ occasionally ...more |
2009-11-18
Lisbon, Part Three
| UNLIKE the majority of summits and symposiums, Bacchus’ ferment was a constant bedfellow at the European Wine Bloggers Conference. Held at the ‘VIP’ Grand Lisboa, an angular, orange pen for drab su...more |
2009-11-13
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