WINE AND FOOD DO NOT ALWAYS GO HAND IN HAND, LIKE IN BRITAIN, WHERE COOKS AND BUDDING CHEFS ARE STILL IN AWE OF WINE. FIONA BECKETT, WINE WRITER FOR "THE GUARDIAN" HAS CREATED "WINE FOR FOODIES"

Wine and food are two worlds that from the Mediterranean viewpoint, home of wine culture, go hand in hand. If we move to the British capital, London, instead, where restaurants are a kaleidoscopic universe of cultures and different influences, the relationship between food and wine changes, and is not always idyllic. There is a real awe and reverence for wine, due to inexperience, lack of knowledge on the subject and, above all, the difficulty of matching wine to culinary traditions that have very little to do with the wine world.

Fiona Beckett, wine writer for the UK newspaper "The Guardian", therefore, has created a wine course for chefs, "Wine for Foodies". The course, she told the British magazine "The Drinks Business" (www. thedrinksbusiness.com), will be held in the restaurant "Honey & Co.", a short walk from beautiful Regent's Park. The lessons will be dedicated mainly to amateur cooks, because, as Beckett said, “I have lost count of excellent cooks who have told me they do not know anything about wine, although it is not really true, they are just in reverential awe of it”.

The aim of the lessons, which will begin on October 11th for six Sundays until December 6th, held in a restaurant that specializes in Asian cuisine, is just to make the cooks and aspiring chefs feel free to combine food and wine at their discretion, from white to red, sweet and sparkling wines.