• Which chef-backed wines are worth raising your glass to? | Fiona Beckett on drink

    1 day ago - By The Guardian

    Some chefs are putting their names to wine - and even making it. Are they just gimmicks or any good? It has always surprised me that chefs who make their living from creating delicious food seem, by and large, uninterested in what to drink with it. There are exceptions, of course - always have been. Mark Hix , Mitch Tonks and Rowley Leigh immediately spring to mind, as does the team at St John - though that's as much due to its ebullient co-owner Trevor Gulliver, who has built a range of own-label wines worthy of any small merchant's list, as the kitchen itself. That said, there's lately...
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