Georgia is the oldest wine-growing country on the planet, it is also producing some of the most exciting examples of natural wine anywhere in the world. I traveled to Kakheti in the heart of Georgian wine country to find out what was behind this recent viticultural resurgence.

Wagyu, the world’s most expensive beef, will be hitting butchers’ slabs in five Asda stores later this year, making Asda the first UK supermarket to sell Wagyu. And it will be available at a price we can afford. How is it possible? And why Asda? Joanna Biddolph explains …

A London café specialising in sweet treats was transformed into a Catalan home kitchen for one night only. Courtesy of Cava producer, Codorníu, ‘Bea’s of Bloomsbury’ was decorated with Bacchanalia.

Dynamic Rheingau restaurateur turned hotelier, turned riesling producer, Balthasar Ress is not shy of courting publicity. In June, ostensibly believing it would optimise the maturation of their top cuvée, they buried 18 magnums and one Balthazar of ‘RESSpekt’ 18m below the surface of a flooded quarry. Barring visits from thirsty, thieving divers, there it will rest until 2013.

I found myself returning to my motherland of Yorkshire to eat at two eateries owned by Matthew Jones, a local lad who makes encouraging noises about fresh food and local produce in all the marketing material. Voda, promoted as a bar & grill, is a stone’s throw from Huddersfield railway station, while Bar 166 is a bistro in Horsforth, a town north west of Leeds.

With ecoffee you get a choice and the chance to feel morally comfortable too. The ‘e’ in ecoffee doesn’t mean it’s delivered via the interweb but stands for environmentally conscious. The coffee is grown on bio-diverse farms under the rain forest canopy and the coffee plants grow amongst trees and other foliage so that they are a natural part of the eco-system.

In a one man effort to drain the international supply of Prosecco, we send dedicated dipsomaniac, Douglas Blyde to Venice with premium producer, Bisol…

With its delicious retro look, great range of colours and superb build and performance this really is the Dog’s Doodahs when it comes to blenders

Douglas Blyde stays on best behaviour whilst getting refreshed at a Champagne lunch at ‘Pied-à-Terre’, Charlotte Street