Douglas Blyde

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

Going Out | Pubs, Bars and NightlifeDouglas Blyde takes to the Thames not in search of adventure, but to drift through its pubsDouglas Blyde1 minute 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. Read our privacy notice. The Thames is not the Amazon, nor the Mekong, nor the Bosphorus. It does not thunder or carve a valiant course through continents.

2 weeks ago | standard.co.uk | Douglas Blyde

Going Out | Food + DrinkForget the gadgets and glim cards and toast to your dad instead, says Douglas BlydeThe Standard's journalism is supported by our readers. When you purchase through links on our site, we may earn an affiliate commission. Douglas Blyde1 minute 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. Read our privacy notice. Father’s Day.

2 weeks ago | thedrinksbusiness.com | Douglas Blyde

Greece is the word for Douglas Blyde as he heads to chef Asimakis Chaniotis’ hellenic haven of Myrtos in South Kensington, finding a “traditional, rich and generous” moussaka to pair with a Pinot Noir-esque Limniona. Asimakis Chaniotis, former executive chef at Pied à Terre (London’s longest-standing Michelin-starred restaurant), now presides over Myrtos – his own sleek Greek venture named after the Kefalonian beach of his childhood summers.

1 month 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.

1 month 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’.