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Roux at the Landau Review, January 2011.

Daniel Darwood finds Michel Roux Jnr's latest venture has much to admire
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Cassis London, Restaurant Review, January 2011

MARC Restaurants latest departure - Cassis - is enjoyed by Daniel Darwood, Jan 2011
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Interview: John Stauss, Regional VP Four Seasons (Jan 2011)

Simon Carter interviews John Stauss, Regional VP of Four Seasons Hotel Group
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Launceston Place, Restaurant Review, January 2011

Daniel Darwood finds Tristan Welch's Restaurant Launceston Place exudes charm and confidence.
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Ristorante Semplice Restaurant Review, December 2010

Daniel Darwood enjoys a foray into Italian Michelin starred fine dining
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The 1855 Bordeaux Classifications of Wines

The 1855 Classification of Wine in Bordeaux
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40 Perils of Fine Dining – For Restaurants

The Grumbles – The 40 Perils And these are things that we as diners are all guilty of [...]
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40 Perils of Fine Dining – For Customers

The Grumbles – The 40 Perils So what do certain fine dining establishments do that make [...]
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Birmingham Revisited Part I: Love’s Review (Dec 2010)

Daniel Darwood revisits Birmingham and enjoys old friend Steve Love's cooking
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Birmingham Revisited Part II: Turner’s & Purnell’s Review

Turner's and Purnell's are visited on a trip to Birmingham by Daniel Darwood
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Odette’s Restaurant Review, November 2010

Daniel Darwood Samples Bryn Williams' Odettes in Primrose Hill, London
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Le Pont de la Tour Review, November 2010

Daniel Darwood finds much to enjoy in Lee Bennett's cooking at this iconic London restaurant
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November 2010: Fine Dining Guide November Newsletter

Interviews with Pierre Koffman, Joel Antunes and the Guide season discussed.
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Interview: David O’Connor (October 2010)

Simon Carter interviews David O'Connor while front of house manager at The Ledbury
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Champagne, Bordeaux and Burgundy Wine Vintage Charts

The value of vintage charts discussed and the BBR example 1996 to 2009
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Chef Interview: Pierre Koffmann (October 2010)

Simon Carter interviews the legendary Pierre Koffmann to hear about his latest venture
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