Subscriber login Close [x]
remember me
You are not logged in.

Douglas Blyde compares the culinary and wine delights of the Fat Duck and Fera at Claridge's

Published:  24 June, 2014

Occurring within days, I was lucky enough to experience arguably two of England's finest chefs calibrate dishes to complement complex ferment from noble estates. These were served in the presence of two of the trade's most celebrated raconteurs.

Access to this article is restricted.

You need to have a valid subscription to access this content. If you already have a subscription please log in.

Subscribe

Subscribe today for unrestricted access to ALL content and receive all email newsletters.


Already a subscriber?

Please log in using the link above to see this article and all subscriber-only content.