The first thing to say about food and wine pairing is that there is a lot of stuff and nonsense written about it. If something works well for you, then stick with it, and if you want to experiment, then you should do so. Here are my pearls of wisdom based on many years of tasting wine with food and experiencing wonderful pairings in action.

His food philosophy is simple: using quality local ingredients to create unique and simple dishes, focusing on getting the most out of each ingredient.

Click here to read the complete article in the Sussex magazine

Click here to read the complete article in the Surrey magazine