Author Douglas Blyde

The intelligible master of intoxicating prose, imbibing fine wines that fortify the spirit and sipping spirits that sanctify the soul, Douglas is a gallivanting gastronome with a penchant for a poetical turn of phrase, rarely seen without a tie but almost constantly behind a table strewn with edible delights that he crafts into words which speak to one’s stomach.

Travel
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“If the unwritten sign was wrought reality, it would state: ‘Overweight passengers may cause delays’…” Douglas Blyde takes off to a restorative clinic in Switzerland for a health check…

Hotels
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‘Please don’t say I work hard. Nobody is forced to do this job and if they don’t like it, they should do another one.’ These words are not the bossy but ultimately modest utterance of your correspondent, but those of Karl Lagerfeld…

Food
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“Pleasure knows many boundaries. Dubai, a food desert, where water, ingredients and workforce are shipped in, and septic tanks pumped far out, has something of the pyramids about it.”

Hotels
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“Langkawi is prone to sudden and arresting tantrums; riveting downpours and urgent winds alarm palms, ripple private plunge pools and foam the Andaman’s emerald waves on the cusp of the rainy season.”

Asian
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Camélia, the restaurant at France’s first Mandarin Oriental in Paris, is a cocoon from the commerce and costly shine alongside the hotel’s Saint-Honoré entrance. Douglas enjoys a memorable birthday lunch.

The Culturist
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The Edinburgh Fringe offers rich pickings for printers. One chap, clad beak to braces in gaudy plumes, touted ‘underground rebel bingo’ complete with giveaways of glitter balls, tents and sleeping bag suits. Douglas Blyde investigates…

European noma (c) Douglas Blyde
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Rather than fairy tales, Hamlet’s castle, Viking saga and Technicolor LEGO, Douglas Blyde opts for the purity and persistence of Denmark’s cuisine, jolted by the tongue by René Redzepi at noma…

London Restaurants
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Unabashed modern chaps Douglas Blyde and Jonesy indulge in the Mandeville Hotel’s Afternoon Tea for Men. Steak sandwiches, chicken satays, ‘masculine’ teacups…and whisky on standby for emergency machismo.

Italian
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Dark Knight of the Gluttonous Table, Douglas Blyde, unsheathes his rapier tongue and ventures into the badlands of Soho to chomp and imbibe in the environs of Bocca di Lupo. No plate is left unturned, no ice cream left unlicked.

London Restaurants
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First Polpo, then Polpetto, and now he’s done it again. Russell Norman and his recipe for success have taken the London restaurant scene by storm. Douglas Blyde ventures forth into the latest venture, Spuntino in Soho.

Spas
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A Martini and a manicure, a pint and a pedicure, and a Mexican asking if you want it soft, medium or firm? Douglas Blyde finds himself at the So Spa in St. James, confronting his metrosexuality in the former Bank of Nigeria.