Douglas Blyde's profile photo

Douglas Blyde

London

Connector, Consultant, Columnist. Realised in an international cocktail called ‘Jekyll & Blyde’.

Articles

  • 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.

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Dᴏᴜɢʟᴀs Bʟʏᴅᴇ
Dᴏᴜɢʟᴀs Bʟʏᴅᴇ @DouglasBlyde
28 Apr 25

For @teamdb: Drawing from a cellar marked only by a poster promising WINES FOR CURIOUS MINDS, Jessica Bourne delivers, in Krokodilos, a level of refinement and intent still largely absent from London’s Greek restaurants... https://t.co/56lbWZSiZ1

Dᴏᴜɢʟᴀs Bʟʏᴅᴇ
Dᴏᴜɢʟᴀs Bʟʏᴅᴇ @DouglasBlyde
27 Apr 25

https://t.co/8Gdiowv4sX https://t.co/RxGxzNXeu1

Dᴏᴜɢʟᴀs Bʟʏᴅᴇ
Dᴏᴜɢʟᴀs Bʟʏᴅᴇ @DouglasBlyde
20 Apr 25

‘Catch of the Day: Cocktails and the Codes of Astir’. Led by Manon Kapfer, Avra, at the Four Seasons Astir Palace, is a salon of spirits, sometimes cheeky stories, and increasingly, vinyl... Read feature @luxuriate_life: https://t.co/QvZtYiWAap