Douglas Blyde

1 week ago | standard.co.uk | Douglas Blyde

Going Out | Food + DrinkStar Hill Farm is not a new name for old whisky, writes Douglas Blyde. It’s a quiet revolution of regenerative farming The Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. Douglas Blyde2 minutes agoSign up for our expert view on everything that’s worth eating, drinking and queuing for in LondonI would like to be emailed about offers, event and updates from Evening Standard.

3 weeks ago | arbuturian.com | Douglas Blyde

In a quarter of Athens away from selfie-stick-wielding tourist groups and stalls peddling suggestive souvenirs, where buildings convene like thinkers and the air smells faintly of thyme and unleaded, there is a restaurant which neither clamours for attention nor shrinks from it. CTC Urban Gastronomy unfurls behind deep red walls on Plateon Street. CTC – an acronym for ‘Cook. Transform. Create.’ – also echoes a Greek phrase meaning ‘nutrition’.

3 weeks ago | cluboenologique.com | Douglas Blyde

If London is, as the Knight Frank Wealth Report suggests, the ‘wine capital of the world’ (ranked by access via its restaurants to the finest wines from the world’s top 250 estates), then Hélène Darroze at The Connaught is its high temple, an address where the boundaries of vinous ambition are pushed to extraordinary lengths.

1 month ago | thedrinksbusiness.com | Douglas Blyde

Douglas Blyde visits the Greek-leaning Krokodilos, finding “a level of refinement and intent still largely absent” from other Hellenic restaurants in London. Krokodilos – the latest outing from George Bukhov-Weinstein and Ilya Demichev, the minds behind Wild Tavern, Wild Corner, Belvedere, Fantomas, and Pinna – is, per Grace Dent, “a sleek, moderately fancy celebration of all things from Athens to the coast of Crete,” albeit with fewer fishermen and far pricier fittings.

1 month ago | civilianglobal.com | Douglas Blyde

“Friends owns it,” said Yannos Hadjiioannou, with the nonchalance of someone who knows the provenance of every feta in the Peloponnese. “Well located. And the design’s been ahead of its time for years.” He is co-founder of Maltby & Greek, which imports Greece’s most elegant wines and artisanal ephemera to Britain – a modern-day Dionysus in denim. The original carcass was the Olympic Palace, a post-war slab, once home to men in suits and heft glasses, and women in stiff hairNew Hotel.