In my time I have created and written hundreds of wine lists for restaurants. My views about how to put together a great list have changed over my 25 years in this business, but my basic premise has not.
A wine list is a selling tool. There should something on it to make a wine leap out at the consumer, to entice them to part with their money and to make them want that particular wine with their meal.
Therefore certain information is needed on that list; the name of the wine, the vintage, the producer and, preferably a description that brings the wine alive. To me that is the minimum necessary to do the job – of course you can add maps, photographs and little articles about the regions, but most restaurants seem to regard that as too much. Continue reading →
I have long sought two types of casual dining in London, a proper American diner, if there are any please let me know, and a proper British caff serving proper British grub of good quality.
I love a greasy spoon café, but all the ones I know fulfill a very limited function and keep short hours too. Nourishment rather than pleasure and leisure is the order of the day. Well today I stumbled across somewhere that took the caff to a different level. In doing so it filled that gap between very basic food and better restaurants; a gap that does not appear to exist in other countries, for example see my articles – here and here. Continue reading →